Wednesday, August 29, 2012

Parmesan and Thyme Roasted Chicken

Seems like it's one thing you just can't get away from. At our house, we eat a very little amount of meat and chicken is basically our meat of choice so I'm always trying to come up with new ways to prepare it. This version came to life out of  a desire to use the abundance of lemon thyme that I have taking over my porch window box. If you've never had lemon thyme, it's really a nice herb. Light, fresh and of course, lemony... if lemony is a word. Well it is today! Another great use for the herb is roasted potatoes. So, if you're like me and need ever-changing chicken recipes in hopes your family will continue to eat it while desperately try to provide your kiddos with the proper amount of protein in their limited diets, try this quick and delicious version.
Preheat the oven to 375 degrees
chicken breasts- I buy thinly sliced, already trimmed and use 5 of them
extra virgin olive oil
salt- the most important one. Don't be afraid of salt!
garlic powder
any chicken seasoning spice blend- chicken seasoning grinder at Aldi that I love
leaves of 2-3 sprigs of lemon thyme
parmesan cheese
Drizzle the chicken with olive oil and then add your desired amounts of seasoning to each one. Place it seasoned side down onto your baking dish, I used a pizza stone, and then season that side. Bake at 375 degrees for 20 minutes. Until golden brown.

Whole grain/flax seed wrap with cucumber, feta, parmesan and thyme roasted chicken.


Tuesday, August 28, 2012

Pumpkin Pie Bread with a Dark Chocolate Oatmeal Crumb Topping

Preheat oven to 325 degrees
1 15oz can of pure pumpkin
1 cup of coconut oil or light olive oil
1 cup unbleached sugar
3 eggs
1 tsp vanilla
3 cups of whole wheat pastry flour or unbleached flour
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
3 TBSP cinnamon
1 tsp salt
1 tsp baking soda
Crumble ingredients:
1 cup of whole oats
1/3 cup of coconut oil or butter
1/4 cup of sugar
pinch of salt
1/3 cup of dark chocolate chips
Combine the pumpkin, oil, eggs and vanilla until very well incorporated. Add in the dry ingredients and mix just until smooth. Seperate into two small, greased, loaf pans. Top with the crumble mixture. The crumble will cause the baking time to vary. Bake for 1 hour then check with toothpick and continue baking until the toothpick comes out clean.