Healthy Holidays: Easy, Tasty Recipes
December 9, 2010
As part of our healthy holidays campaign, we thought it would be fun to share a couple of easy, tasty recipes to help you save time and eat right during the holidays!
Herb Roasted Crockpot Chicken
NOTE: This can also be done in the oven on low/250 so you can make 2 or 3 at a time for lots of pulled chicken for leftovers for chicken salad, pot pie, enchiladas, etc.
Photo Credit: Pictures from Heather
Ingredients:
- 4 teaspoons sea salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried minced onion
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder or 2 cloves fresh garlic
- 1 1/2 teaspoon black pepper
- 1 large roasting chicken
- 1 large onion
- 2 tangerines, slices (can also substitute other citrus)
Preparation:
- In a small bowl, thoroughly combine all the spices. Remove giblets from the chicken. Clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in the crockpot ceramic, put the lid on and place in the fridge overnight.
- When ready to cook the chicken, put the onions and tangerines in the cavity and DO NOT add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8-10 hours and it will be falling off the bones.
- During the last 2-3 hours, I add whatever veggies you want. I like to use little red potatoes, carrots, parsnips, mushrooms, green beans, daikon root, etc.
- Enjoy, and be sure to save to bones to make a bone broth!
Brussels Sprout Hash with Caramelized Shallots (from Epicurious)
Photo Credit: Barbara L. Hanson
Ingredients:
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed, cut lengthwise into thin (1/8-inch) slices.
- 3 tablespoons extra-virgin olive oil
- 1 cup water
Preparation:
- Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
- Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
Do you have any favorite easy-to-make recipes that would fit into our healthy holidays campaign well? We’d love to hear!
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Wow, both recipes look great! I’ll have to give them a try over the next few weeks. Here’s another one I found online today that might be tasty, too:
Sweet Potato Wedges – http://is.gd/j5WhQ