Pesto Chicken Roast

Pesto Chicken Roast

I loved this meal. I use to make it years ago but I have recently changed some things about it. I made it all the way before I was a vegetarian and back again. When I look at the photos I took I think about how empty the plate looks. Don’t let that deceive you because it made so much! I could have added more for the photo. I also think about how good it smelled. Oh man did it smell good! This recipe is so easy! Promise you will try it at least once this winter. I guarantee it will be your “go to” meal from here on out!

This meal can be as easy as you want it to be. I add a lot of vegetables but if you just want to do 2 veggies or leave out certain items, feel free. If you are a vegetarian then just follow the directions without the chicken. Your vegetables will be wonderful.

Pesto Chicken Roast
Serves 4-6

2 lbs Organic Chicken- I used about 6 large wings
Organic Red Potatoes – I used a small bag and quartered them
2 onions
2 large carrots or 2 cups baby carrots
4 small garlic cloves
Organic Cherry Tomatoes-I used about 1-1/2 cup
1/2-3/4 cup pesto
2 tsp olive oil
2 tbs water

Preheat oven to 400 degrees F.

Chop up all veggies any way you want. I quartered the potatoes, minced the garlic, sliced the onions and used baby carrots. Either way, everything will bake. Now if using large carrots, do chop those so they can cook all the way through.

Use a large roasting pan and mix the chicken, veggies, pesto, water, olive oil.

Pesto Chicken Bake is ready for the oven

Bake for 45 min-1 hour or until the chicken and veggies are cooked through and can be stabbed with a fork.

Season with sea salt and cracked pepper.

Notes
-If you are not using very many veggies or chicken, you can use the 1/2 cup of pesto and roast will not cook as long. I added more pesto because I used a lot of veggies.
-If your pesto is really oily than you will not need the olive oil. It won’t hurt if if you add it. I know most pestos are oily but some homemade versions may need the extra oil.

Lemon Cheesecake

This is a very simple and classic cheesecake recipe. I have seen this recipe in so many books and websites. So, NO it is not my original recipe. Although I did change the original recipe to use coconut sugar instead of any other white sugar. Anyway, this is perfect for summer and it is so simple to make. I only use organic ingredients so although it is a “treat”, it does not have any chemicals so all the better to enjoy! I make this through out the year and often!

Lemon Cheesecake

2-8 oz organic cream cheese softened
3/4 cup of coconut sugar
2 organic eggs-room temperature
2 tsp of organic vanilla
1 tsp of lemon juice
1 organic graham cracker crust

Lemon Cheesecake Ingredients

Preheat oven to 350 degrees.
Beat softened cream cheese and coconut sugar until mixed. Add eggs, vanilla and lemon juice until smooth and thick. Pour ingredients into your graham cracker crust. Bake 25-35 minutes until done. Let the cheesecake cool until it is about room temperature then refrigerate about 6 hours before serving.

Lemon Cheesecake!

TIPS: Try to be sure your eggs are room temperature as well as your cream cheese. If you do not, you will have chunks of cheese in your cake and the batter will be lumpy. No worries because if you bake it, it will still taste WONDERFUL! Also, experiment with other cheesecake variations by eliminating the lemon juice and adding 1/4 cup of mini chocolate chips or even change the crust to a chocolate cookie crust or ginger cookie crust. I personally keep it simple by using the ready made crust but if you want to make your own then awesome! Just be sure to use ingredients that are organic to assure no chemicals or artificial colors or flavors have been added.

Ok, so I am working on my food photography skills. Let me just tell you that this piece was mine and mine alone and I devoured it. I eat it with strawberries because since the cake isn’t overly sweet, the strawberries really compliment the flavor. Can’t you just feel the summer sun when you see this cheesecake? Please promise that you will make this recipe as fast as your little hands will let you and share it, or not, while sitting on your porch swing. Ok, too country? Well, that’s what I think of. I imagine you are eating a piece while you are out on the porch swing and the summer breeze is blowing. The sky is filled with puffy white clouds and you are reading a novel that you have read a hundred times before. The days are long and the cake is sweet. Is that fantasy too much to ask? I didn’t think so!

Easy Caprese

Ooooh Caprese Salad is one of my favorite summer dishes and I have been making it for years. I use to grow my own basil for it and thought that made me a regular Martha Stewart until I saw what basil was actually suppose to look like at a local market. It made my basil look so puny. I still enjoyed making it and, of course, eating my Caprese. For this recipe, I used basil infused olive oil that I purchases at a local shop called The Olive Leaf. I also am using a vinegar made by a local artisan. As well as local grown cucumbers that have not been sprayed with pesticides. I LOVE putting together a meal with little details that I appreciate such as local and organic!

I know that in the summer my body craves fresh fruit and vegetables but I also need protein to keep me full and grounded. Trust me, you are going to want to try it!

CAPRESE SALAD 

serves 4-6
10 oz  organic grape tomatoes
2 small organic cucumbers
fresh mozzarella- rbst free
2 tbs of basil olive oil
1 tbs of flavored vinegar (I used tart cherry)
1/2 tsp of Himalayan sea salt
1/2 tsp of black pepper

Caprese Salad Ingredients

Cut the grape tomatoes in half and cut the cucumbers into bite sizes. Tear the mozzarella with your hands. Place all of the ingredients into the bowl. Toss the salad and season to your preference.

You can eat this salad immediately after making it but I prefer to let it sit overnight or at least for a few hours in the refrigerator. This helps the flavors to come together.