Cherry Glazed Chicken

Cherry Glazed Roast Chicken with Rainbow Roasted Carrots

Ingredients:

    * 2 chicken thighs (recommend Trader Joe's organic chicken thighs)

    * 6 organic rainbow carrots, peeled and cut into 1/4" slices (recommend Trader Joe’s organic rainbow carrots)

    * 1/2 cup sour cherries, pitted

    * 1 tbsp orange juice

    * 2 tbps melted Kerrygold butter

    * olive oil

    * 1 pinch saffron

    * 1/2 tsp salt

    * garlic powder

    * sesame seeds

    * cumin

    * regular or smoked paprika

    * ground pepper

Directions:

Preheat oven to 400 degrees.

Melt 2 tablespoons of butter in the microwave for 45 seconds, or until melted. Pit the cherries. In a bowl mix 1/2 cup squashed, pitted cherries, 1/2 teaspoon salt, the 2 tablespoons of melted butter, 1 tbsp of orange juice, and 1/2 teaspoon saffron. Blend in food processor or with emulsion blender until smooth. 

Then place the chicken thighs on a baking tray and rub the chicken with the marinade. Then bake the chicken in the oven for 20 minutes. 

While the chicken is baking, slice the carrots diagonally into 1/4 inch slices. Toss them in a bowl with olive oil and a hearty sprinkling of salt, smoked paprika, garlic powder, sesame seeds, and cumin. Then add the carrots to oven and bake for 25 minutes. 

After the chicken has cooked for 20 minutes, flip the chicken, glaze again, and cook 8 minutes longer. When the chicken is done, cut the chicken at the thickest part. It should cut through easily with a knife and be brown and opaque inside. If so, it is ready to eat. If the texture of the chicken is still soft or gelatinous, cuts only with difficulty, or inside is pink or translucent, the chicken needs to continue cooking. Continue cooking in 5 minute increments until chicken is fully cooked. 

Then the meal is ready to serve.

Japanese Mac and Cheese

Japanese Mac and Cheese

Ingredients:

    * 1 pound regular or whole wheat elbow macaroni or, if paleo/gluten free, organic edamame spaghetti (available at Costco)

    * 4 tablespoons Kerrygold butter

    * grapeseed oil or organic cooking spray

    * 4 tablespoons regular or whole wheat flour or, if paleo/gluten free, brown rice flour

    * 2 cups of organic or regular half and half 

    * 1 teaspoon soy sauce

    * 1 teaspoon Sriracha sauce

    * 2 tablespoons of sesame oil

    * 1/2 teaspoon salt

    * 1/4 teaspoon ground pepper

    * 8 ounces shredded gruyere, or swiss/gruyere mix (available at Trader Joes)

    * 8 ounces grated sharp cheddar cheese

    * sesame seeds

Directions:

To make this tasty Asian update on an American classic, boil a large pot of water, covered. While water is heating, preheat oven to 350 degrees F.

Meanwhile, in a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the brown rice flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook 4 minutes, until thickened, stirring frequently.

The thickened béchamel sauce should look something like this:

While the béchamel sauce is thickening, add the pasta to the pot of water as soon as it has boiled and cook according to the package instructions, minus 1 minute to leave it al dente.

When the béchamel sauce has thickened, remove it from the heat, season it with the salt, pepper, soy sauce, Sriracha, and 4 ounces of the shredded gruyere or swiss/gruyere. Stir until cheese is melted and sauce is smooth. Cover and set aside.

The seasoned béchamel sauce will look like this:

Once the pasta has cooked, drain it in a colander and return it to the pot. Add 2 tablespoons of sesame oil and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.

Then grease a baking dish with grapeseed oil or cooking spray and place one-third of the pasta in the bottom of the prepared baking dish. Top with one-third of the cheddar and remaining gruyere. Top with another third of the pasta and another third of the cheeses. Repeat with the remaining pasta and shredded cheese. Finally, top the macaroni and cheese with a drizzle of sesame oil and a healthy sprinkling of sesame seeds. Bake for 15-20 minutes, or until the macaroni and cheese is bubbly and hot and the sesame seeds are golden brown.