Posts in recipes
Garlic Lemon Butter Roasted Chicken
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Garlic Lemon Butter Roasted Chicken that is simply delicious. Share this recipe with others! #chicken #lemon #butter #garlic #gourmet #organicI don't often make a roast chicken, other than on special occasions, but when I do, I often crave it with skin as crispy as chips and meat that's savoury and juicy - exactly what I would expect from this recipe for a garlic lemon butter roasted chicken.  I can't imagine any better combination than garlic + lemon butter. Garlic gives any seasoning depth, and lemon butter infuses just enough fat and citrus to produce a tender roast.When I make roast chicken, I prefer to go organic. I happened to have a Yorkshire Valley Farms whole organic chicken from Fortinos lying around. When I buy organic meats from Yorkshire Valley Farms (or any other reputable organic farm), I know that the animal I am consuming is grain fed and raised without harmful antibiotics. It's no wonder that their chicken meat is noticeably more firm, and the breasts much larger than non-organic chicken.Garlic-Lemon-Butter-Roasted-Chicken-ingredients-#chicken-#lemon-#butter-#garlic-#gourmet-#organicNot surprisingly, I don't have a roasting pan with a rack. Instead, I use either my Le Creuset round French oven or my Pampered Chef stone baking pan and layer the bottom with root vegetables  to prop the roast up. This way, the heat can circulate better below the roast as well as above.garlic lemon butter roasted chicken with potatos, onions, carrots and asparagusYou can roast almost any type of vegetables with the chicken, keeping in mind that the roast will be in the oven for about an hour so the vegetables should be able to withstand the heat for that long without becoming mushy. I picked up some asparagus since it is currently in season and placed them in the oven with the roast. Needless to say, they got super soft and stringy. So the next time, I would either wait until the 50 minute mark to put them in the roast, or I would just saute them separately.garlic lemon butter roasted chicken with potatos, carrots, onions and asparagus recipeFinally, I find that you really can't go THAT wrong with a roast once you know what you want to season it with. I usually just guestimate the amount of salt and pepper I need, and in this recipe that's exactly what I have done - guestimated the amount for most of the seasoning, including the garlic and butter. I find that the use of salt, pepper, and garlic powder marinates the chicken extremely well, even if you only have 1 hour between marination and roasting time. Just a reminder: garlic powder is quite salty, so if you do apply it to the chicken, you may want to be less generous with the salt + pepper.Garlic Lemon Butter Roasted Chicken with potatoes, carrots, onions, and asparagusThe garlic lemon butter is entirely optional - I have made roasted chicken without it and the chicken still turns out juicy and savoury - but sometimes I just want to make a dish that is a bit more special and that's when I will make it with the garlic lemon butter. The garlic and lemon adds extra depth to the taste of the meat and is really enjoyable on the palate. Let me know if it reminds you of a butterball chicken.We never finish the entire garlic lemon butter roasted chicken, especially the white meat. The leftovers make a mean chicken salad sandwich, or can be used to make chicken soup. Whatever your heart desires.Now I wonder why I don't roast chickens more often! I mean it's a 2-in-1 meal (with plenty of leftover for another meal) AND I can just leave it in the oven for an hour and do the laundry at the same time!

Enjoy!

Garlic Lemon Butter Roasted Chicken
Recipe Type: Entree
Cuisine: Canadian
Author: Jessie Chui
Prep time:
Cook time:
Total time:
Serves: 4 to 5
Juicy roasted chicken with simple ingredients
Ingredients
  • 1 organic whole chicken (2.2-3 lb or 1.2-1.4 kg)
  • 1-2 Tbsp salt & pepper
  • 1-2 Tbsp garlic powder
  • 1 Tbsp thyme or other herb (optional)
  • 1/4 - 1/2 cup unsalted butter, room temperature
  • 1 Tbsp olive oil
  • 1 or 2 cloves of garlic
  • 1 large lemon
  • assorted root vegetables (eg. potatoes, onion, carrots etc.)
Instructions
  1. Pat the inside and outside of the organic whole chicken to remove excess moisture. Remove any giblets that may be inside the chicken. Loosen the skin from the meat of the entire chicken by pushing your fingers/hand gently in between.
  2. Make the garlic lemon butter: Mix the olive oil into the butter. Squeeze the juice of 1/2 a lemon into the butter. Crush and mince 1-2 cloves of garlic. Using your fingers, add the garlic into the olive oil/lemon/butter mix and then season with salt and pepper. The warmth from your fingers should make the butter quite malleable.
  3. Distribute chunks of the garlic lemon butter in the space between the skin and meat of the breasts, back, and thighs. Rub any remaining garlic lemon butter on the outside of the chicken.
  4. Season the skin (and cavity) generously with salt, pepper, and garlic powder.
  5. Place the cut lemon into the cavity. You can also place additional crushed garlic and onion into the chicken's cavity as well. Let the seasoned chicken sit for at least an hour in the fridge (ideally, up to 24 hours prior to roasting).
  6. When ready to roast, preheat your oven to 450 F. Wash and chop up your root vegetables to be placed at the bottom of the pan. Sprinkle with thyme or any other herb you desire.
  7. Place the seasoned chicken, breast up, on the roasting rack or chopped vegetables. You may want to truss the chicken.
  8. Immediately reduce the heat of the oven to 400 F before putting the chicken into the oven. Set the timer for 50 minutes.
  9. At 50 minutes, check the temperature of the chicken at the thickest part of the thigh. It should read between 165 F and 180 F. Put the chicken back into the oven at 10 minute intervals until it reaches the required temperature. Basting the chicken with the juices at the bottom of the pan will create a crispier skin.
  10. Once it reaches the required temperature, take the chicken out of the oven and let it sit for 15 minutes before eating. Place a piece of aluminum foil, tented, over the chicken.

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Chicken Avocado, Lettuce, and Tomato Sandwich (A.L.T.)
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With spring finally appearing, I had a sudden thirst for a juicy tomato and avocado sandwich. The thought of avocados always brings me back to my visit 8 years ago to one of the numerous hipster cafes that had began sprouting all over Parkdale, at the time one of the grittiest neighbourhoods in Toronto  (you know the cafes that charge $5.00 for a cup of fair trade coffee when most of the inhabitants in the area shop at Goodwill). I can’t recall the name of the cafe, but I do remember ordering and then devouring the delicious chicken sandwich with avocado. Eight years ago and I still remember my first experience of an avocado sandwich.

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What a difference this green fruit makes in any sandwich! It’s buttery texture lifts an ordinary sandwich to the gourmet. Instead of a B.L.T., why not an A.L.T. with all the AVOCADO goodness???? Here is my simple version of that savoury gourmet chicken avocado sandwich oh so long ago. Enjoy!

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Gourmet Chicken Sandwich with Avocado, Lettuce and Tomato (A.L.T.)
Recipe Type: Gourmet, Organic, Lunch
Cuisine: Canadian
Author: Jessie Chui
Prep time:
Cook time:
Total time:
Serves: 2
Lift an ordinary sandwich to a gourmet sandwich simply by adding avocado!
Ingredients
  • 1 ripe avocado, sliced
  • 2-4 lettuce leaves
  • 1 hot house tomato
  • 2 organic chicken breasts or thighs, seasoned
  • 1 loaf of whole grain seed bread, sliced
Instructions
  1. Prepare the chicken breasts/thighs by seasoning them with 2 tablespoons of soya sauce, a pinch of salt, a pinch of sugar, and pepper. The soya sauce seasoning will give the chicken colour and depth in taste. Set aside in the fridge overnight.
  2. When ready to prepare the sandwich, take the seasoned chicken out of the fridge. Cook the chicken over medium heat in a pan until slightly golden, about 8-10 minutes. Cover with a lid if necessary. Set the cooked chicken aside to cool. I levelled off my chicken thighs by slicing the top of my chicken thighs.
  3. In the meantime, toast 4 slices of bread (if you are making 2 sandwiches). Lightly drizzle olive oil over one side of the bread and place it in a toaster. Alternatively, you can toast the bread over the stove in a pan. I used 12-grain & seed bread from Whole Foods, which, with the grains and seeds, gives extra texture to the sandwich.
  4. Thoroughly wash the lettuce, tomato, and avocado. Cut the tomato into about 6 chunky slices. Peel and pit the avocado. Cut the avocado into slices.
  5. Assemble the sandwich in whichever fashion you like. I prefer to pad the bottom slice of bread with lettuce, tomato, and avocado to create a flat surface and then top it with the chicken and another piece of lettuce. I inserted a toothpick on each end of the sandwich to keep all the ingredients together, prior to cutting the sandwich in two.
Notes
Sometimes I like to use the avocado like butter and spread it on the bread first, which creates a barrier, preventing tomato juice from soaking into the bread. It's also another way to sneak additional protein and avocado goodness into the sandwich. Try it!

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Meyer Lemon Poppy Seed Mini Donuts
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Meyer Lemon Poppy Seed Mini-Donuts.-Stacked donuts with lemon-glaze-looks-soooo-moist-and-delicious-#recipesToday was my first day POST-last-day-of-work. I had been an associate at the law firm for 7 years and when I first gave notice back in January, I desperately needed a change. I was getting impatient with the pettiness that so often arises in family law. I was feeling tired of being consumed by all of my client's  problems. It was time. I needed to grow. But now that I'm "done", I feel a bit sad. Yesterday, the good-byes had been so bittersweet. Bittersweet because I had really enjoyed working there. I did not quit because I hated the work. Most days, I enjoyed my work. I was productive. I was pretty good at it. I liked the people (and we all know that the people are what makes or breaks a workplace!). So at this very moment, I feel like I am missing all that. It is as if I am missing a part of who I am, or was.  I can't quite comprehend what I am feeling at this moment; it will likely take me some time. For now, it is surreal and I miss the feeling of being part of something bigger than myself.Meyer Lemon Poppy Seed Mini Donuts-SImple-and-fresh-ingredients-for-the-perfect-afternoon-snack-#recipesSeveral weeks back, I had made these scrumptious Meyer Lemon Poppy Seed Mini Donuts and brought them to work to share with the office. The girls DEVOURED them and could not get enough. I thought it was fitting to end my journey in law (for now? perhaps) with this recipe, which began my blogging journey this year.Below is the recipe for these bite-size donuts, adapted from Tutti Dolci's Meyer Lemon & Poppy Seed Doughnuts.

Enjoy.

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Meyer Lemon Poppy Seed Mini Donuts
Recipe Type: Dessert, Snack
Cuisine: Canadian
Author: Jessie Chui
Prep time:
Cook time:
Total time:
Serves: 36
Bitesize delights with hints of sweetness and sourness, perfect for an afternoon snack or post-dinner treat!
Ingredients
  • 2 tsp or 8 grams of active yeast
  • 2 Tbsp of very warm water
  • Zest of 2 lemons (preferably Meyer lemon for a sweeter tang)
  • 1/2 cup sugar
  • 2 cups cake flour*
  • 2 Tbsp poppy seeds
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup buttermilk
**
  • 2 lightly beaten eggs
  • 2 Tbsp melted unsalted butter
  • 1 cup of powdered sugar
  • Zest of one lemon
  • Juice of 2 lemons
Instructions
  1. Preheat oven to 425°F. Spray a standard mini donut pan (12 per pan) with nonstick spray or coat with a light layer of unsalted butter.
  2. In a small bowl, whisk the yeast and warm water together. Set it aside and wait as the yeast starts to activate and bubble in the water! In the meantime, zest 2 lemons and mix it with the sugar.
  3. In a large bowl, whisk together the dry ingredients by mixing the lemon/sugar, cake flour, poppy seeds, baking powder, and salt in a large bowl.
  4. In a separate bowl, combine the wet ingredients by mixing the buttermilk, eggs, butter, and yeast/water together. Then add the dry mixture into the wet mixture and stir until combined.
  5. Spoon batter into a pastry bag fitted with a large round tip and fill each mini donut cup about 1/2 to 2/3 full. If you do not have a pastry bag with round tip, you can spoon the batter into a plastic sandwich bag with one corner of the bag snipped off to emulate a round tip.
  6. Bake the batter for about 6 to 7 minutes. The tops of the mini donuts should spring back when you poke it. Place the hot mini donuts on a wire rack to cool completely before glazing.
  7. Remember to spray the pan with non-stick spray or unsalted butter between each batch.
  8. For the glaze: Whisk together the icing sugar, lemon zest, and lemon juice in a small bowl. Dip each mini donut top in the glaze before placing them back on the wire rack to set. I suggest you place parchment paper under the wire rack to catch any glaze that may drip off the donuts.
Notes
*How to make your own cake flour: Cake flour is just a combination f all-purpose flour and cornstarch. Tutti Dolci suggests placing 2 tablespoons cornstarch in an empty 1-cup measuring cup and then topping it up with flour. Before use, sift the mixture several times to evenly distribute the cornstarch in the flour.[br][br]**How to make your own buttermilk: Pour 1 tbsp of vinegar or lemon juice into 1 cup of milk (skim, whole, cream). After about 5-10 minutes, the milk will start to curdle. Loosen up any curdles or chunks before use.

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