It has come to my attention that my blog is seriously lacking in scrumptious dishes. I can’t believe how this escaped my notice for so long but if I have an excuse it’s that desserts and sweet treats are more fun to blog about. There. I said it.
However that’s super not fair, especially for this dish I’m about to share with you guys. Let me explain it’s origins to you…
Lately I’ve been bored with my food. I’m just sick of bland food with run of the mill flavors. Anyone relate?
Maybe it’s a gentle hint that some of my precious taste buds have gone missing or worse – died… can you ever get ’em back after they’ve been killed? (Horrid thought.)
But no, I’m just up for experiencing some new tastes and ready to venture out of my comfort zone a bit. Like last week I ate out and got this spicy southwestern chicken dealio with a hot chipotle spread. Very spicy. Took me awhile to eat it as I couldn’t feel my mouth most of the time, but eat it I did and it rocked my world! It came out with a giant sprig of fresh cilantro too which I thoroughly appreciated.
Defining the relationship with chicken.
What I loved about that dish was how they prepared an often times boring food – chicken can get pretty boring okay – and dressed it up with style and pizazz! I think chicken can be as boring or brilliant as you are. If you’re lazy and dull so will the chicken be. But if you’re exciting and adventurous, well then! The chicken will take on those traits and provide an excellent meal for you.
I have a solid friendship with chicken most of the time. I didn’t say relationship because I’m currently in a relationship with chocolate that’s not ending any time soon. It’s not perfect but then neither am I. I just won’t give it up. I’ve tried. It lasted 2 weeks. Of course, the type of chocolate I’m a sucker for is that super dark, hardly any sugar, high-quality kind. 85% cacao and above. (The healthy kind.) 😉 Lest you think I have a stash of snickers and reese’s that I eat in my closet. Ugh. I’d sooner die! And would if I pigged out on those. (#killmenow)
But back to chicken.
In short I had to get those creative juices going for this recipe! The clementines hiding out in the fridge finally got snatched and the huge rosemary bush that’s just been sitting there got put to good use. (Before the intense heat kills it, poor plant.) Since I like a lot of flavor I use a lot of rosemary, but please, no pressure to do the same. For those of use who are operating with a full tongue of taste buds no need to abuse them, right?
What’s up with the Parsnip?
Parsnips are awesome! They are like carrots, only better tasting I’d say. They’ve got a complex tang and a sweetness that comes out when heated. You know those roasted vegetable chips (like Taro chips)? Super delish. Well, these roasted parsnip coins were inspired by them!
To help you get acquainted, parsnips are high in vitamin C, vitamin K (aids in cell growth), folate (treats anemia), and rich in fiber. Lots of goodies are packed in this sweet little albino carrot.
OK let’s hit the recipes!
Rosemary Chicken with Clementines
4 chicken breasts, boneless and skinless
2 clementines, scrubbed well
8 fresh sprigs of rosemary
1/4 cup extra virgin olive oil
dash of sea salt
Pour half of the olive oil in a large glass baking dish to coat the bottom. Place the chicken breast in the dish and drizzle the remaining olive oil on top. Sprinkle with desired amount of sea salt. Thinly slice the clementines (the thinner the better!) and arrange atop the chicken. Nestle the fresh sprigs of rosemary alongside the chicken pieces. Ta da! That easy.
Broil in the oven for 5-8 minutes or until the fruit pieces start getting golden brown and the chicken gets a little color to it. Then reduce heat to 350 degrees and cook until juices run clear in the chicken when it’s sliced open. For some reason cooking the “perfectly cooked chicken” continues to elude me (though I’m getting better!). I’m paranoid that I’ll under-cook it and everyone will get worms or something. Highly unlikely I know, and quite unlike me to be concerned over. But I hate over-cooked chicken – all tough and dry. So I say be vigilant and air on the side you’re least afraid of. Salmonella or cancer. 😉
Roasted Parsnip Coins
4 parsnips, scrubbed well
2 fresh sprigs of rosemary
1 tablespoon extra virgin olive oil
sea salt to taste
Thinly slice the parsnips into coins. Finely chop the fresh rosemary (make sure you wash the rosemary well under the sprayer – the leaves are notorious for hoarding dirt). Toss the parsnips and rosemary together with the olive oil and sea salt. Spread out on a baking dish and broil for 8-10 minutes. Be diligent to stir the coins a couple times to get an even roast. I couldn’t resist broiling mine a leetle longer to get ’em darker. Not the healthiest I know but I’m becoming like my mom – she thinks everything tastes better when it’s burned a little.
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