Friday, April 24, 2015

Mediterranean Roast Chicken

The herbs in this roasted chicken make all the difference! Herbs are a simple way to make a dish pop and to enhance the nutrition. 

You’ll Need
  • 1 four pound roasting chicken
  • 1 teaspoon dried rosemary, crush
  • ½ teaspoon ground sage
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 1/3 cup fresh lemon juice
  • ¼ cup olive oil

  • Wash chicken.
  • Drain well.
  • Place breast side up, on large piece of heavy duty aluminum foil in a baking dish or roasting pan.
  • Combine rosemary, sage, salt and pepper.
  • Season cavity of bird with half the mixture, saving the rest to season outside.
  • Mix lemon juice and olive oil. Spoon 2 Tablespoons inside cavity; pour remainder over bird.
  • Sprinkle with remaining herb mixture.
  • Bring foil edges together; fold over several times, closing tightly.
  • Place in preheated 450 degree oven for 1 hour.
  • Remove from oven; reduce heat to 375 degrees.
  • Open foil wrapping; baste chicken with pan juices.
  • Return to oven to brown to golden color and finish roasting, about 15 to 30 minutes.
  • Test poultry for doneness.
  • It should be well done.
  • The flesh should be no longer pink, with an internal temperature of 185 degrees.
  • A fork can be inserted with ease and juices will run clear at leg joint.
  • Remove to platter for serving.

Friday, April 17, 2015

Salad Dressing Base

Herbs can easily be incorporated into this salad dressing. Switch it up each time you give it a try.

You’ll Need
  • 3 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • Brown mustard to reach a consistency you prefer
  • Mix all the ingredients together.
  • This is your base. You can jazz it up if you would like.
  • Add herbs or spices as you find fit for your taste (oregano, garlic, cayenne etc.).
  • You may want to add a bit of honey.
  • Try a flavored balsamic vinegar.
  • Make a larger quantity and store in the refrigerator. Let it come to room temperature and mix before using.

For more information: Click here to visit Will Clower's website.
Will Clower Articles

Tuesday, April 7, 2015

Angelic Deviled Eggs

Extra eggs from Easter? Deviled eggs are a great side dish or starter to any meal.

You’ll Need:
  • 6 Eggs
  • 3 Tablespoon mayonnaise
  • 1 Teaspoon Dijon mustard
  • Garlic salt, pepper, paprika
Optional ingredients:

  • Cayenne (a pinch)
  • Half-n-half (a petite splash)
  • Relish (a touch)

To Start:
  • Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you're at a higher altitude, you'll have a longer boil time.
  • When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.

Next -- The Yolks:
  • Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
  • Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.


You can make these a bit more "devilish," like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and "angelic" is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.

Taste and correct the seasonings with each addition.

Finishing Up:

When the mix makes you moan out loud, you know you've gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of paprika and top it with a slice of olive.

Eating Instructions:

As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.
So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don't compromise your heart or pants sizes! Perfect.

For more information: Click here to visit Will Clower's website.
Will Clower Articles

Thursday, April 2, 2015

Basil Pesto Sauce

Basil is a blessing of an herb. It's a great source of antioxidants keeping away many of the cancer causers.

Yields approximately 1 ½ cups

You’ll Need
  • 1 cup packed basil leaves
  • ½ cup toasted walnuts
  • 1 garlic clove
  • ½ cup Parmesan Cheese
  • 1/3 cup olive oil
  • Salt to taste
  • Pepper to taste


Mix all in a blender or food processor until an even consistency is reached.

  • You can add more garlic. You may want to mix, taste and then decide.
  • This pesto freezes wonderfully. Place the pesto in ice cube trays and once the pesto has solidified place the blocks in a plastic bag and use it in the future. The ice cube technique it nice because it freezes the pesto in handy portion sizes.
  • The recipe can easily be doubled.
  • You can try different nuts such as pine nuts or macadamias.
  • You can try different herbs such as cilantro or parsley.
  • Serve over of pasta, grilled vegetables, or fish. Turn a piece of French or Pita bread into a pesto pizza. The options are endless but all are delicious.
  • Leave out the parmesan cheese for vegan sauce.

Nutrition Facts Per Tablespoon
Calories: 35
Protein: 0g
Carbohydrate: 0
Fiber: 0
Fat: 4g
Saturated Fat: 0
Cholesterol: 0
Sodium: 17mg (this will vary depending amount of salt added)

Wednesday, April 1, 2015

Herbed Butter

 This month we are all about herbs. This fantastic recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You'll Need:
  • 3 teaspoons dried herbs or 4 Tablespoons of fresh herbs 
  • 1 /2 cup unsalted butter, softened
  • ½ teaspoons lemon juice
  • Dash of white pepper
  • Mix in a medium bowl.
  • Use a wooden spoon to blend the butter, herbs, lemon juice and pepper.
  • Cover and refrigerate several hours before using to blend the flavors.
  • The herbed butter can be stored in the refrigerator 3 to 4 weeks or frozen up to 4 months.
  • Nice change on vegetables.
  • Try different combinations.
  • Use different thymes together. Lemon thyme, variegated thyme and mother of thyme is a nice combination when used fresh.
  • Parsley, lemon balm and basil is a good combination and of course parsley, rosemary and thyme.