Citrus-Rosemary Roasted Chicken (GF/DF/NF/W30)

Before Thanksgiving last year I was reading tips on how to make the perfect turkey. I came across three tips that I tried that resulted in THE BEST Thanksgiving turkey we’ve ever had!

The first tip was to incorporate citrus into the coating recipe. I love all citrus so of course this one peaked my interest!

The second tip was to use mayonnaise instead of butter when coating the bird. Before you think I’m crazy, here’s why you should do it: when you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender. And, no, it doesn’t taste like mayonnaise. Plus, doing this makes it dairy free (WIN!). This recipe is also Whole30 compliant. (For more info on Whole30, click HERE).

The last tip is to dry the skin of the bird before roasting. And I don’t mean to dry it using paper towels… I mean completely DRY. You can do this one of two ways: The first way is to leave the bird uncovered in the refrigerator overnight. The second is to use a hair dryer to dry out the skin. Simply blow cool air on the bird until the skin is dry. This is the method I use and it works like a charm!

Try it! I promise you’ll love it!

Citrus-Rosemary Roasted Chicken

Course: Main Course
Cuisine: American
Keyword: chicken, dinner, easy, roasted chicken
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 388kcal
This gluten-free, dairy-free and nut-free roasted chicken will soon be your favorite as it's super easy and super fast!
Print Recipe

Ingredients

  • 1 4-5 lb chicken
  • 1 navel orange
  • 1 lemon
  • 1 lime
  • ½ tbsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp oregano
  • cup mayonnaise
  • ½ tsp sea salt
  • ½ tsp black pepper

Instructions

  • Heat the oven to 425˚F.
  • To spatchcock the chicken, position the chicken breast-side down and remove the backbone by cutting down either side of it. Once the backbone is removed, flip over the chicken and flatten it, then, using two hands, press directly down on the breast of the chicken to break the breastbone.
  • Using a hair dryer set on the coolest and lowest setting, gently dry the skin of the chicken. (Don't skip this step! It's the key to crispy skin!). Set on a baking rack set over a sheet pan and set aside.
  • Zest the orange, lemon and lime. In a small bowl, combine the zests, rosemary, garlic powder, oregano and mayonnaise, mixing well. Using your hands, slater the mixture over the skin of the chicken, coating completely. Evenly distribute the salt and pepper over the top.
  • Place the chicken in the oven and roast 45 minutes or until the skin is golden and the internal temperature registers 165˚F.
  • Remove from the oven and let rest 10 minutes before carving.

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
 
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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
 
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Nutrition

Serving: 10g | Calories: 388kcal | Carbohydrates: 5.8g | Protein: 66.2g | Fat: 9.6g | Saturated Fat: 2.3g | Cholesterol: 177mg | Sodium: 315mg | Potassium: 482mg | Fiber: 1g | Sugar: 2.6g | Calcium: 49mg | Iron: 2mg

Cha-Cha-Cha-Changes, a Wedding, & What’s to Come

So yes, it’s been a while since I put anything on this blog. With a new year comes new ideas, thoughts, and processes and I’m going to do a bit of a brain-dump here to explain where I’ve been and where I’m going!

2022 was such a great year for so many reasons but sadly my blog took the biggest hit as I neglected it. And here is why… I gave into the overwhelm of life.

In the fall of 2021, while Bill and I were on vacation in northern Michigan, he surprised me by dropping on one knee before dinner with my mom, my sister and her family, and proposing! After being together 10 years I had always hoped the day would come but wasn’t sure it ever would! Fast forward to today… I couldn’t be happier!

Engagement Photo on Deer Lake

I honestly had no idea how overwhelming planning a wedding could be. Bill and I entertain A LOT and I thought, “This is is just a bigger party, right?” and while I was correct, there were so many more details to cover and attend to. Where would we get married? When? What is the budget? Will people come?

When we determined we really didn’t need a wedding planner, I bought a book that walked me through the process as I wasn’t really sure on some of the details. We decided early on we wanted to get married at our home (a secret dream I had when we first saw our home in 2012). With the help of my BFF, who graciously made phone calls to vendors and found our reception caterer and family night food truck, and my amazing neighbors who helped set up and clean up, the day was absolutely perfect. Our parents smiled down from heaven to deliver us the perfect weather too. It was everything I wanted it to be and like all things, it all fell perfectly into place.

In May of 2022, after Bill went on a business trip, he brought home the gift of COVID. He started feeling lousy on a Tuesday and tested positive on Wednesday. I started feeling lousy on Wednesday and tested positive on Thursday. He bounced back to feeling 100% in 48 hours, while I was laid out for an entire week. Thankfully mom didn’t catch it at all while she was with us at the time!

That is the week I fell of the blogging train. COVID exhausted me and the reality of REALLY having to start executing the wedding plans kicked in. Between working full time and managing my Pampered Chef business, and all of the wonderful activities that come with weddings, I just couldn’t do it all. I accepted that and knew I’d get back here at some point!

With that, I’m going to share a few of my favorite pictures with you and promise that going forward, you will be seeing some new things on this blog!

What you can expect going forward…

  • A new look! You will see new recipe blocks for each recipe. You can now print the recipe right from the blog page. You can skip over the brief stories I write about the recipes by clicking the Jump To Recipe button. You can also shop the equipment I use in the recipes by clicking on any of the pictures and/or links
  • More recipes! Before my unintentional hiatus, I had more than 2 dozen recipes written and ready to go… all they needed were photographs. I will be getting those up in the next few weeks!
  • More content! Would you like this blog to stick to recipes or would you like more lifestyle content? Please be sure to place your thoughts in the comments! Thank you!
  • Shopping links! If you see something you like, you can shop my kitchen!

As with most things in life, this blog is a work in progress and will be evolving as time goes on. Thanks for being on this journey with me!

  


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Cuban Chopped Salad (GF/DF)

This recipe is a fresh take on the classic cuban sandwich, turning it into a delicious salad and I promise you won’t miss the bread! Grilling the citrus for the marinade adds a flavor to the pork that you’ve never had before and will fall in love with!

Cuban Chopped Salad

Cuban Chopped Salad
Makes 4 servings

1 pound boneless pork tenderloin
2 limes, divided
1 orange, divided
2 tbsp canola oil
1 tbsp Carnitas Slow Cooker Seasoning, optional
2 garlic cloves, pressed
6 tablespoons light olive oil
4 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
salt & pepper
2 romaine hearts, shredded
1/2 pound cooked fresh ham, chopped
6 small dill pickles, chopped
3 hard boiled eggs, chopped

  1. To make the marinade, juice 1 of the limes and 1/2 of the orange. Add the juice, oil, seasoning, and garlic to a small bowl and mix until blended.
  2. Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add 1/4 cup of the marinade to the pork. Let sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
  3. Cut the remaining lime in half. Heat a grill over medium heat until hot.
  4. Add the pork to one side of the grill and the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145˚F.
  5. Transfer the pork to a medium bowl and shred. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade and let sit 5 minutes.
  6. Meanwhile, combine the oil, vinegar, Worcestershire sauce, lemon juice, dijon mustard, yellow mustard and salt and pepper to a bowl and whisk well. Set aside to let the flavors blend.
  7. In a salad bowl, combine the reserved pork, romaine, ham, pickles and eggs, tossing to combine. Add 1/2 of the dressing and toss.
  8. Serve remaining dressing on the side.

Enjoy!

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Summer Flatbread (GF)

Celebrate the warm weather with this appetizer flatbread that celebrate the season! This is perfect for cookouts, potlucks and poolside!

Spring Flatbread

Summer Flatbread
Makes 8 servings

5-Minute Dough:
1 1/2 cups gluten-free all-purpose flour, plus additional as needed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup 2% plain low-fat Greek yogurt
1 tablespoon olive oil

Topping:
1 cup ricotta
1 teaspoon lemon zest
1 small garlic clove, pressed
salt and pepper
3/4 cup chopped broccolini, blanched
4 ounces prosciutto, cut into short, thin pieces
1/2 cup cucumber slices, quartered
1/3 cup chopped orange bell pepper
1/8 small red onion, cut into thin wedges

  1. Heat the oven to 375°F.  Line a sheet pan with parchment paper and set aside. 
  2. In a mixer fitted with a dough hook, combine the flour, baking powder, salt, and baking soda. Add the yogurt and mix on low-medium speed 5 minutes.
  3. Transfer the dough to a lightly floured surface and roll out to 1/4-inch thick and set in the sheet pan. Brush the flatbread with olive oil.
  4. Bake 14-16 minutes or until golden brown.
  5. Meanwhile, in a small bowl, combine the ricotta, lemon zest, garlic and salt and pepper to taste, mixing well. Set aside.
  6. Fill a medium bowl filled with ice water and set aside. Set a small skillet over medium-high heat, add 1 1/2 cups water and bring to a boil. Add the broccolini and blanch 45 seconds, then remove to the ice bath. When cool, drain the broccolini.
  7. Remove the flatbread from the oven and spread with the ricotta mixture. Top with the prosciutto and vegetables.
  8. Cut into squares and serve warm or refrigerate 30 minutes and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Creamy Brussels sprouts dip

Like most recipes, this came to be when I needed a little nibbler to serve before dinner with friends. The Brussels sprouts can easily be replaced with anything you have on hand such as broccoli, artichoke hearts, asparagus or peppers. Enjoy!

8 ounces Brussels sprouts, sliced
1/2 yellow onion, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 ounces goat cheese
2 ounces cream cheese
1/3 cup light sour cream
1 tablespoon Pantry Garlic Rub
2 ounces Parmesan cheese
Assorted crackers

  1. Heat the oven to 425˚F.
  2. Using the Simple Slicer set on the #2 setting, slice the Brussels sprouts. Chop the onion using the Food Chopper.
  3. In the 10″ Stainless Nonstick Skillet, heat the oil over medium heat 2 minutes. Add the Brussels sprouts and onions and sauté 3 minutes. Sprinkle the salt and pepper over the top and set aside.
  4. In the Classic Batter Bowl, combine the goat cheese and cream cheese. Microwave for 25 seconds to soften. Add the sour cream, Garlic Rub and mix well using the Small Mix ‘N Scraper. Add the onion and Brussels sprouts and mix well. Grate the parmesan cheese over the top using the Microplane Zester.
  5. Spoon the mixture into the 1-Qt Enamel Cast Iron Baker and place in the oven on the middle rack. Bake 25 minutes.
  6. Serve warm with assorted crackers.

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Shortcut Egg Salad

IMG_2851What would you say if I told you that you can make Egg Salad in less than 5 minutes start to finish? I’m sure you’d say, “Of course you can. Egg Salad is one of the easiest things to make!” But what if I told you this Egg Salad comes together in less than 5 minutes when your eggs are raw? Now I have your attention!

The magic comes from Pampered Chef’s Microwave Egg Cooker. And here’s why I use this instead of making hard boiled eggs the traditional way. First, I am horrible at making hard boiled eggs. Well, I can make them but I cannot peel them. I’ve tried every trick in the book when it comes to easily peeling eggs… vinegar in the water, steaming them, shaking them in a jar with a bit of water, using a pressure cooker… you name it. Now if you know my mom, she’s a whiz at making hard boiled eggs and they are perfect EVERY. SINGLE. TIME. This quality is not one I inherited. (Hence, I leave making deviled eggs up to her!)

The Microwave Egg Cooker is an overlooked gem. Not only can you easily make the perfect size eggs for an egg sandwich, you can make scrambled eggs, the EASIEST poached eggs, steam vegetables, individual cakes, single serving frittatas, pancakes, whoopie pies. (I’ll stop there since this is about egg salad!)

To me, Egg Salad falls into the comfort food category. It’s perfect on warm toasted bread when it’s chilly out or served in endive leaves in summer. It can be made and served dozens of different ways! Simply change up the bread you’re serving it on (or even try serving it in cucumber boats) and you can be as simple or complex with your add-ins as you want.

Here are some ideas for easy add ins:

  • chopped pepperoncini
  • pickle relish
  • curry powder
  • bacon pieces
  • za’atar seasoning
  • chimichurri
  • avocado
  • capers
  • julienne carrot
  • dill
  • ham
  • olives
  • pesto
  • sun-dried tomatoes
  • smoked salmon

I’m keeping it classic here with only one add-in… BACON! Because, well, why not?

Shortcut Egg Salad
Serves 2

4 whole eggs
2 tablespoons chopped celery
1 tablespoon chopped red onion*
2 slices crisply cooked bacon crumbled
1 teaspoon yellow mustard
1/4 cup mayonnaise
salt and pepper to taste

  1. Place the celery and red onion in the Manual Food Processor and pump the handle until coarsely chopped. Set aside.
  2. Crack two eggs (one in each well) into the wells of the Microwave Egg Cooker. Using the tip of a knife, poke a hole in each yolk. Cover with a paper towel and microwave 60 seconds. Remove to the Manual Food Processor. Repeat with the remaining two eggs.
  3. Pump the handle to chop the eggs and finely chop the celery and onion.
  4. Carefully remove the blades.
  5. Using the Skinny Scraper, gently mix in the crumbled bacon, mustard and mayonnaise. Add salt and pepper to taste.

*If your red onion is very fresh and fragrant, rinse quickly under cold running water. It will make it less strong in your salad. (By the way, this trick works with any onion in any recipe!)

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!