Recipe :: Weeknight Coq Au Vin

Last week I had a couple of girlfriends over for a Parisian evening.  We ate French cheese, drank French wine, listened to French music, talked about France, and ate French food.  My friend brought over the most delicious Potato Dauphinoise for our side, and for our main dish I decided to take a stab at making Coq Au Vin.  It paired perfectly with the potatoes and I served it with some big homemade croutons to soak up all the delicious wine sauce.  The traditional Coq Au Vin uses mostly chicken legs and thighs, but since I prefer white meat and had a few organic chicken breasts in the fridge I used those instead.  I will admit, that it turned out to be so delicious I didn't even have time to photograph it!

In the Kitchen :: Five Recipes for Fall

Brie + Cheddar Apple Beer Soup by Half Baked Harvest

Well hello there!  Sorry for my unexpected absence yesterday, a weekend back at my alma mater plus coming home to a swelteringly hot house on Sunday night {requiring us to sleep in the living room} left me a total zombie yesterday.  Thankfully we opened the windows and were much more comfortable last night...it's amazing what a good night of sleep will do for your energy levels!  Anyways, I'm back today sharing with you five fall recipes that I'm absolutely drooling over.  Looking for more food inspiration?  Check out my Pinterest board :)

In the Kitchen :: Fourth of July Recipes

Lobster Salad with Grapefruit & Avocado by Taste Williams Sonoma

We're currently in Breckenridge, CO to celebrate the Fourth of July and attend my cousin's wedding in the mountains.  If you're still not sure what you will be making for your Fourth of July festivities, I have rounded up some drool-worthy recipes that will be sure to please a crowd even on the hottest summer days.  Bon appétit!

Mexican Street Corn by A House in the Hills

Tuscan-Style Marinated Chicken with Couscous by Dreams in HD

Mussels with White Wine by Bon Appétit Magazine

Mango & Salted Coconut Popsicles with Crushed Peanut Topping by The Design Files

Strawberry Lime Basil Shortcakes by The Artful Desperado

Recipe :: Pan-Roasted Chicken with Carrots and Almonds

I stumbled across this recipe in Bon Appétit a few months ago, and since then it has become one of our favorite weeknight dinners.  For me, when I'm wanting to prepare an easy dinner, the fewer ingredients a recipe requires the better.  We almost always have a couple boneless organic chicken breasts in the fridge, a handful of almonds in the pantry, and a bunch carrots in the refrigerator...so this recipe is a perfect way for me to make a delicious meal on a budget.  Plus the fact that we are now starting to see fresh carrots at the farmers market?  Even better!  Note, by the time dinner was ready it was dark outside, and we all know what food photography looks like with bad lighting {SCARY!}.  So to shield your eyes I simply used the photograph from the magazine :)

Pan-Roasted Chicken with Carrots and Almonds {recipe via Bon Appétit}
Serves 4

INGREDIENTS
1 pound small carrots (about 12), peeled
1/2 cup coarsely chopped almonds
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 skin-on, bone-in (or boneless) chicken breasts
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1/2 small shallot, finely chopped
2 tablespoons coarsely chopped fresh tarragon

INSTRUCTIONS
Preheat oven to 375°. Toss carrots, almonds, and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are tender, 15-20 minutes.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin side down, until golden brown, 5-8 minutes. Turn chicken over, transfer skillet to oven, and roast until cooked through, 10-15 minutes longer.

While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.

Remove chicken and carrots from oven; transfer chicken to a large plate. Add carrots, shallot, and tarragon to skillet and toss to coat in pan drippings. Serve with lemon yogurt.

Recipe :: Tuscan-Style Marinated Chicken with Couscous

Inspired by my post earlier this week about Italy, I wanted to share with you another one of my favorite healthy go-to recipes, Tuscan-Style Marinated Chicken with Couscous from Clodagh McKenna's cookbook "Homemade."  I admit, I may or may not have purchased this cookbook because of it's adorable typography, casual layout, and bright pink spine...but I have absolutely loved every recipe I have tried out of it.  This is one of my favorites as it is one of those dishes that is super easy to put together and great to keep in the fridge for those times when you feel too rushed to pull together a quick meal.  The chicken can easily be omitted for all you veggie's out there and substituted with a hearty vegetable or tofu.  

Tuscan-Style Marinated Chicken with Couscous {recipe via Clodagh McKenna's "Homemade"}

Serves 4

FOR THE MARINADE

1 c. olive oil

5 tablespoons balsamic vinegar

1 tablespoon finely chopped rosemary

2 garlic cloves, crushed

Sea salt and freshly ground pepper

2 chicken breasts, free range or organic if possible

FOR THE COUSCOUS

1 generous cup couscous {I like to use whole wheat}

1/2 c. dried apricots, chopped

Sea salt and freshly ground black pepper

1 1/2 c. hot chicken stock

2 tablespoons lemon juice

5 tablespoons extra virgin olive oil

2/3 c. slivered almonds, toasted

3 c. baby spinach

Balsamic vinegar to taste {not in the recipe but I always add to give the couscous a little extra moisture}

INSTRUCTIONS

Place the chicken and all the marinade ingredients in a large bowl and mix well.  Cover and put in the refrigerator, and leave to marinate for up to 12 hours.

Preheat the oven to 350 degrees F.

Remove the chicken, place on a hot grill pan {or skillet}, and season with salt and pepper.  Cook on each side for 3 minutes before cooking in the oven for 10-15 minutes.

Meanwhile, put the couscous in a large bowl with the apricots, season with salt and black pepper, and mix well.  Pour the chicken stock over the couscous and cover immediately with a large plate to seal in the steam.  Leave for 10 minutes

Fluff up the couscous with a fork to separate the grains and stir in the lemon juice, olive oil, almonds, baby spinach, and feta.

Once the chicken is cooled, cut into thin strips, let cool, and fold into the couscous.  Enjoy!

Looking for more healthy entrees?  Superfood Salad // Sweet Potato & Quinoa Salad with Poached Eggs // Tomato, Peach, & Feta Salad // Summer Corn Salad

Goat Cheese Roasted Chicken

On Monday night my friend and I decided to make dinner at home for our guys.  Both of us love trying new recipes, and since neither of us had ever actually roasted a chicken before we figured why not give it a shot!

We decided on a recipe by "How Sweet It Is" for Goat Cheese Roasted Chicken, and not to toot my own horn, but it was literally the most delicious roasted chicken I have ever eaten!  It was perfectly moist and tender on the inside with a crisp golden exterior and the perfect layer of herbed goat cheese hiding under the skin.  We paired it with herbed basmati rice, lemon asparagus, and an ice cold bottle of Rose, and I have to say it was the perfect summer meal al fresco in her gorgeous back yard.

Recipe below...PS - Follow Dreams in HD on bloglovin' here!

Goat Cheese Roasted Chicken

Serves 4-6 

5 pound fresh chicken, giblets removed

8 ounces goat cheese, slightly softened to room temperature

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon garlic salt

1/2 lemon

1 bulb garlic, top cut off

3-4 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425 degrees F. Pat chicken completely dry with paper towels.

In a bowl, combine goat cheese with herbs and garlic salt, mixing well until combined.

Rub the non-breast side of the chicken with 1-2 tablespoons of olive oil, then sprinkle with salt and pepper. Put that side down in a baking dish or roasting pan. 

Lift the skin of the chicken above the breast and stuff with goat cheese, pressing it into the thighs and as far back as possible. Rub the outside of the chicken with some goat cheese as well, using up the mixture. Rub with 1-2 tablespoons olive oil and sprinkle with salt and pepper. Stuff the garlic bulb, cloves-facing inward, in the top opening and the lemon, slice-side up, in the bottom opening. It's no biggie if they fall out while roasting!

Roast for 75 minutes, then remove and let rest for 30 minutes before cutting.  Enjoy!