I’ve been hosting Thanksgiving dinner for several years. Because I enjoy cooking and can plan and multitask like no one’s business, Thanksgiving is totally doable for me. And I love that I can make it all gluten, dairy, and cane-sugar free, and everyone always, every year, raves about the food. They can’t tell my stuffing is gluten free, or that the sweet potatoes aren’t swimming in cane-sugar, or the gravy is Paleo (gasp)! So when I started hosting the thought of roasting an entire turkey was completely unappealing. I mean, yes, it looks lovely, but it takes so long and it just made more sense (to me) to buy turkey parts and roast them to their appropriate doneness (as we all know, white meat cooks differently than dark meat). I’ve also noticed that turkey legs are really popular and I like having more than two available. I’ve really enjoyed preparing turkey this way and my guests seem to enjoy it as well. Perfectly moist breast meat and perfectly moist dark meat?! Yes please. I wanted to share my method with you in case you were feeling a little overwhelmed by the whole bird. By the way, brining turkey is a necessary step to that delicious, moist meat…so don’t skip it! Gobble-gobble. Continue reading
Category Archives: main dish
Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays
Pulled Pineapple Chicken with Cauliflower Tortillas ~ Guest Post for "The Seasonal REAL Food Blog Series" @ Recipes To Nourish
-2 pounds boneless skinless chicken breasts
-1 cup chopped yellow onions
-3 tablespoons oil
-1/4 cup filtered water
-2 teaspoons garlic granules (or 2 chopped garlic cloves)
-1 teaspoon salt
-6 to 8 lemon slices
-0.3 ounces fresh thyme with stems (about 7 small stems)
1. Preheat the oven to 400 degrees
2. Arrange the chicken in a large glass Pyrex baking dish. Add the oil, water, salt, garlic granules, sprinkle the onions around, top with two lemon slices per chicken breast, and fresh thyme.
3. Cover and bake for 35 minutes. Make sure internal temp is at least 180 degrees. I use my stainless steel baking sheet as a cover (I don’t use foil in my kitchen).
4. When the chicken is done, remove each breast from the baking dish and let rest on a plate
5. Now make the gravy
-All the liquid from baked chicken (just over 1 cup)
-2 of the baked lemon slices
-1/2 teaspoon garlic grans (or 1/2 teaspoon chopped fresh)
-1/3 cup + 2 tablespoons raw cashews
-Salt and pepper to taste
1. Remove all the thyme and baked lemons from the baking dish (reserve 2 lemon slices).
2. Pour all the liquid, including all the onions, and the 2 baked lemon slices from the baking dish into a blender.
3. To the liquid add the cashews, garlic, and salt/pepper (if needed).
4 Blend on high for 20 seconds and until smooth and creamy.
5. Add more cashews for thicker gravy, add some water to thin it out.
*I use a lot of garlic granules because garlic is not always in season at my Coop. I rely on garlic granules (which I purchase in bulk).
Zughetti with Roasted Butternut Squash, Roasted Cherry Tomatoes and Baked Chicken Topped with Lemon Garlic Cashew Sauce
-1 1/4 to 1 1/2 cups filtered water
-1/2 teaspoon salt (or to taste)
-2 teaspoons garlic granules (or 1 fresh clove)
-1/3 cup fresh squeezed lemon juice
-2 1/4 cups homemade marinara sauce or THIS is my favorite store brand (it’s in a glass jar, organic, and salt free)