Recipe from Real Simple: Easy, Delicious Home Cooking
Pg 33

Ingredients

Beef
3 pounds beef chuck, trimmed and cut into 2-inch pieces
1 large onion, thinly sliced
4 cloves garlic, minced
1 to 3 tablespoons chopped chipotle chilies in adobo sauce (add more to gain your desired spiciness)
2 bay leaves
1 teaspoon dried oregano
kosher salt

Slaw
4 cups thinly sliced cabbage (about 1/3 medium head)
4 radishes, halved and thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Toppings
Guacamole
Lime wedges
Jalapeno peppers
hot sauce

Directions

In a 4 to 6 quart slow cooker, toss together the beef, onion, garlic, chipotles, bay leaves, oregano, and 1 teaspoon salt. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours (low is preferred).

Twenty minutes before serving, make the slaw. In a large bowl toss the cabbage, radishes, and cilantro with lime juice and 1/4 teaspoon salt.

Transfer the beef to a medium bowl and reserve the cooking liquid. Shred the beef using 2 forks. Strain the cooking liquid through a fine mesh sieve into the bowl and toss with the beef to coat.

Fill a bowl with cabbage slaw and top with beef then add desired toppings.

This meal makes some great leftovers!

Based on a recipe from The Joy of Cooking

Ingredients

1 1/2 cups ketchup
1 cup cider vinegar or red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup gluten free soy sauce or tamari sauce
1 cup of sweetener of choice (raw coconut crystals, agave, honey, brown sugar, etc)
2 tablespoons dry mustard
1/4 cup chilli powder, or to taste
1 tablespoon grated peeled fresh ginger or 1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons olive oil
3 lemon slices

Directions

Combine all ingredients in a medium saucepan and bring to a simmer over medium heat, stirring often. Simmer for 5 minutes. Remove the lemon slices, if desired. The sauce will keep, covered and refrigerated, for up to 2 weeks.

Ingredients

1 Spaghetti Squash, halved and seeded
Olive oil (or other oil of your choice)

Directions

Heat oven to 350 degrees. Cut the squash in half and scoop out the seeds with a spoon. Line a cookie sheet with aluminum foil. Lightly coat the meat of the squash with a small amount of olive oil (or other oil of your choice). Place the squash face down on the lined cookie sheet and bake for 1 hour to 1 hour and 30 minutes. (Cooking time will be longer the larger the squash.) Once you can poke a skewer or knife gently through the skin with little force, remove from the oven and let cool for 15 minutes without turning the squash over.

Turn the squash over and scoop out the meat with a spoon into a bowl. Serve the chicken mixture over the squash and enjoy!

Based on a recipe from Great Food Fast! Page 244

Ingredients

1 Spaghetti Squash, halved and seeded
Olive oil (or other oil of your choice)

3 slices of thick cut bacon, chopped
3 chicken thighs, deboned and sliced
2 garlic cloves, thinly sliced (or 1 tsp crushed garlic)
1/4 (2 cups) pound cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/4 cup kalamata olives, pitted and sliced
Salt and pepper

Directions

Heat oven to 350 degrees. Cut the squash in half and scoop out the seeds with a spoon. Line a cookie sheet with aluminum foil. Lightly coat the meat of the squash with a small amount of olive oil (or other oil of your choice). Place the squash face down on the lined cookie sheet and bake for 1 hour to 1 hour and 30 minutes. Once you can poke a skewer or knife gently through the skin with little force, remove from the oven and let cool for 15 minutes without turning the squash over.

While the squash is cooking, prep the ingredients.

Once the squash has about 10 minutes left to cook, or is cooling, heat a large skillet to medium heat. Once hot, add the bacon and cook until the fat has been released and the bacon is browned. Remove the bacon from the pan, but leave the fat. Add the chicken and cook until browned, stirring occasionally. Remove from the fan. Add the garlic to the remaining fat and cook, stirring constantly, until just golden, about 1 minute. Add the cherry tomatoes, oregano, red pepper flakes, and salt to taste (about 1/4 teaspoon). Reduce the heat to low, and cook, stirring, until the tomato juices run, about 3 minutes. Add the olives, then pepper to taste.

Turn the squash over and scoop out the meat with a spoon into a bowl. Serve the chicken mixture over the squash and enjoy!

Food Network Magazine
July/August 2012 page 130
Photo from Food Network

Ingredients

1 Bunch of Asparagus, cut into thirds
2 teaspoons Sesame Oil
1-inch piece ginger, cut into matchsticks
3 cups Shiitake Mushroom caps, quartered
1 Garlic Clove, sliced
1/3 cup water
1 tablespoons Gluten Free Soy Sauce (or Tamari Sauce)
1 tablespoon butter (clarified if you prefer)

Directions

Heat sesame oil in a skillet over medium heat. Add ginger to the skillet and cook, stirring, 1 minute. Add shiitake mushroom caps and garlic clove and cook, stirring, 2 minutes. Add the asparagus and water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

Real Simple | Meals Made Easy

| hands on time: 20 minutes
| total time: 30 minutes

Ingredients

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 red bell pepper, finely chopped
1 pound ground beef
1 6-ounce can tomato paste
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/8 teaspoon cinnamon
1 teaspoon kosher salt

Optional
4 hamburger buns, toasted
½ cup (2 ounces) grated cheddar (optional)
½ cup sour cream (optional)

Directions

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and bell pepper. Cook until softened, about 3 minutes.

Add the beef and cook, crumbling it with a spoon as it cooks, until no trace of pink remains, about 7 minutes. Spoon off and discard any excess fat.

Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce thickens slightly, about 12 minutes.

To serve paleo style, spoon mixture on top of mixture of greens or spinach and enjoy!

If you’re cheating, spoon the beef mixture onto the bottom half of each bun and top with cheddar and dollop of sour cream (if using). Sandwich with the top half of each bun.

And next time try…

Trading in the ground beef for turkey or even vegetarian meat crumbles. Given the sauce’s piquant flavor, no one will ever taste the difference.

Based on a recipe by Cook’s Illustrated, New Best Recipe

Ingredients

4 Bone-in rib pork chops, about 1 1/2 inches thick (about 12 ounces each)
1/4 cup table salt

5 ounces bacon, cut into 1/4 inch pieces
2 large shallots, minced (about 1/2 cup)
Pinch sugar
1 medium garlic clove, minced or pressed through a garlic press (about 1 tablespoon garlic)
1/2 cup balsamic vinegar
1 cup dry Marsala wine or sweet vermouth
4 tablespoons cold unsalted butter cut into 4 pieces

Directions

Brine the pork chops: dissolve the salt in 6 cups cold water in a large bowl. Add the pork chops and refrigerate until fully seasoned, about one hour. Remove the pork chops from the brine, rinse, and pat thoroughly dry with paper towels. Season the chops with pepper.

Cook the pork chops: adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. When the oven reaches 450 degrees, heat the oil in a heavy bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed on the surface, about 3 minutes (1 1/2 to 2 minutes for thinner chops). Turn the chops over with tongs and cook until well browned a nice crust has formed on the second side, 2 to 3 minutes longer (only 1 to 2 minutes for thinner chops, just until a crust has formed).

Using the tongs, transfer the chops to the preheated pan in the oven (start the pan sauce as soon as the chops are in the oven). Roast until an instant-read thermometer inserted into the center of a chop register 125 or 127 degrees, 8 to 10 minutes (3 to 5 for thinner chops, keep a thermometer running as to prevent over cooking), turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest for 5 minutes. Check the internal temperature, it should register 145 degrees.

Once the chops have been placed in the oven, start the sauce.

Make the sauce: pour off the fat in the skillet used to brown the chops. Place the skillet over medium-high heat and cook the bacon until crisp, about 6 minutes (I have to use a medium low heat to keep the bacon grease from smoking). Transfer the bacon to a paper towel-lined plate; pour off all but 1 tablespoon of the bacon fat. Reduce the heat to low, add the shallots and sugar and cook until the shallots are softened, about 1 minute (do not brown). Add the garlic and cook until fragrant, about 30 seconds. Increase the heat to medium0high, stir in the vinegar, and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the Marsala wine and simmer until reduced by half, about 5 minutes. Whisk in the butter, one piece at a time, until melted. Season to taste with salt and pepper. Spoon the sauce over the chops and sprinkle bacon on top.

Serve immediately.

Notes

For thinner chops, sear each side until browned and a crust has formed. It is possible to cook them long enough in the skillet and to not need to place them in the oven. Just let them rest and check the temperature frequently. A safe pork temperature is 145 degrees. If the chops have reached 127 degrees in the skillet, place them in a 250 degree oven for 5 minutes, checking temperature frequently. I like to leave a meat thermometer in them to keep tabs for me. Once they reach 145 degrees, tent with foil until they’re ready to serve.

Recipe from: CFP Paleo Blog and based on a recipe by Nate Schrader, 2011 CF Games Competitor
Original Link: http://cfppaleo.blogspot.com/2011/10/viking-hash.html

Ingredients

1/2 pound thick cut bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
2 medium sweet potatoes
2 cloves of garlic, minced (about 1 tablespoon)
Salt and Pepper

Directions

Heat a 12″ skillet over medium heat. Once hot, add the bacon and cook until browned and the fat has been released.

As the bacon is cooking, peel the sweet potatoes and cut into chunks large enough to fit into the feed tube of a food processor. Set up the food processor with the shredding plate, and shred the sweet potatoes. If you don’t have a food processor, you can shred the sweet potatoes by hand.

Add the chopped onions and garlic to the bacon and cook until the onions are soft and almost clear. Stir in the sweet potatoes and salt and pepper. Cover and cook for 15 minutes, stirring frequently so the hash doesn’t burn, until the sweet potatoes are soft. Serve and enjoy hot.

Ingredients

2 tablespoons purified bacon fat (or other searing oil of your choice, olive or walnut oil work well)
3 to 4 pork chops (I used thick cut, but thinner cut will work too, just adjust cooking time)
salt and pepper

2 tablespoons butter
1 red onion, finely diced
12 italian plums, quartered (smaller than other plums)
1/4 cup agave syrup
2 tablespoons white balsamic vinegar
1/2 cup apple or orange juice (both work well)

Directions

In a medium bowl, fill 2/3 of the way with water and mix in 1/4 cup salt. Add the raw pork chops to the brine bath and let sit for 30 miniutes. Remove from the water, pat dry with paper towels and place on a plate or dish. Season both sides with salt and pepper.

Meanwhile, in a 12″ skillet, melt the butter over medium-high heat, being careful not to brown it. When it has melted and becomes bubbly, add the diced onions and stir it frequently. As the onions become soft and translucent, add the plums and sautée them for a few moments.

While the onions and plums are cooking, heat a 12″ oven-proof skillet over med heat, then add the bacon fat. Once the fat has just melted, add the pork chops and sear for 2 to 3 minutes, or until browned. Flip the pork chops and sear the other side.

When the plums have started to soften, add the agave and white balsamic vinegar. Stir and cook, simmer and until the plums are fully softened, and the flesh yields easily to the fork. Add the apple or orange juice and stir some more, then add the seared pork chops. Cover with a lid and lower heat to low. Cook for 5 to 10 minutes or until the meat register 155 degrees (there should be a teeny tiny amount of pink in the middle, or none at all if you prefer your pork more well done).

Place the pork chops on a plate and spoon the plum sauce over the top.

Notes

You can view the original post here: http://glutenfreegirl.com/when-life-hands-you-plums/

Recipe adapted from recipes on CooksIllustrated.com

Ingredients

Glaze
1 Valencia Orange, plus 1 tablespoon zest
1 tablespoon lime juice
1 tablespoon honey

Fish
1 teaspoon raw coconut crystals (or light brown sugar)
1/2 teaspoon kosher salt
1/4 teaspoon arrow root
4 center-cut skin-on salmon fillets , 6 to 8 ounces each (see note)
Ground black pepper

Directions

Zest the orange and set aside for later use. Juice the orange and bring rest of the ingredients to boil in small saucepan. Reduce heat to medium-low and simmer until slightly thickened and reduced to scant 1/4 cup, 25 to 30 minutes. Set glaze aside until ready to use.

Adjust oven rack to middle position and heat oven to 300 degrees. Combine raw coconut crystals, salt, and arrowroot in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.

Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Transfer fillets to platter or individual plates and serve.

Egg Recipe by Janice Cole in Chicken and Egg

Ingredients

6 Hard Cooked Eggs (see note)
1/3 cup crumbled goat cheese
1/3 cup mayonnaise (see recipe)
1 tablespoon fresh tarragon, finely chopped
1 tablespoon green onion, thinly sliced (green part only)
Scant 1/2 teaspoon grated lemon zest
1/8 teaspoon see salt
1/8 teaspoon freshly ground pepper

To Make Hard Boiled Eggs

To hard-cook eggs, put the eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil over high heat. Cover and turn off the heat. Let the eggs sit for 10 minutes. Meanwhile, prepare an ice bath in a medium sized bowl. After the 10 minutes is up, remove the eggs from the hot water with a slotted spoon and put in the ice bath for 10 minutes. Remove the shells under running water.

Directions

Cut the hard cooked eggs in half lengthwise. Scoop out the egg yolks with a small spoon and put them in a medium bowl (they should just pop out too). Blend with a pastry blender or a fork until crumbly, about the consistency of coarse sand. Stir in the goat cheese until well blended, add the mayonnaise, and stir until smooth and creamy. Stir in the green onion, grated lemon zest, sea salt, and pepper.

If you have OCD or the time, spoon the egg yolk filling into a pastry bag fitted with a 1/2″ star tip and pipe the mixture into the egg whites. If you’re like me and don’t have a pastry bag, use a small spoon and put the filling into the egg whites. Garnish with tarragon sprigs and slivered lemon zest before serving.

To Make Hard Boiled Eggs

To hard-cook eggs, put the eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil over high heat. Cover and turn off the heat. Let the eggs sit for 10 minutes. Meanwhile, prepare an ice bath in a medium sized bowl. After the 10 minutes is up, remove the eggs from the hot water with a slotted spoon and put in the ice bath for 10 minutes. Remove the shells under running water.

Recipe from the New Best Recipe by Cooks Illustrated

Ingredients

1 large egg
1/2 teaspoon sea salt
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons white wine vinegar
1 1/2 cups olive oil (not extra virgin)

Directions

Pulse all the ingredients except the oil in a food processor three or four times to combine. With the machine running, add the oil through the feed tube in a thin, steady stream until incorporated completely.

Refrigerate for up to one week.

Note

Homemade mayo is a great way to avoid the high omega-6 oils found in your typical grocery store version. Plus the fresh taste can’t be beat.

Extra Virgin Olive Oil can create a very bitter flavor when blended with a food processor. Either use refined or “light” olive oil, or if you’re up to it, with a whisk instead.

You can play around with other oils for different flavors. Try macadamia, hazelnut, walnut, or avocado.

Recipe from The Primal Blueprint Cookbook, by Mark Sisson

Ingredients

3 eggs
3 tablespoons melted butter or coconut oil
1/2 cup plus 2 tablespoons coconut milk (from the can or coconut milk beverage works)
1/2 teaspoon honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coconut flour
1 teaspoon baking powder
1/2 cup water

Optional Additions:
flaked coconut
frozen blueberries
nuts
1/2 teaspoon cinnamon

Directions

In a large bowl, whisk together the eggs, oil, coconut milk, honey and vanilla. Mix in the dry ingredients: coconut flour, salt, and baking powder. Add the water to thin the batter out until it reaches your desired consistency.

In a well-buttered pan or griddle, set heat to medium low, and cook pancakes until browned on both sides (about 3 minutes per side). Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.

Serve with maple syrup, butter, or fruit.

Notes

If you can’t find coconut flour in your local store, I’ve had great luck with ordering my specialty flours online and keeping them fresh in the freezer. Nuts Online sells a pound for $5.99!

http://www.nutsonline.com/cookingbaking/flours/coconut-gluten-free.html

based on a recipe from Cooks Illustrated The New Best Recipe

Ingredients

3 ounces (about 3 slices) bacon, cut into 1/2 inch pieces
1/3 cup pecans, chopped
1 pound carrots, peeled and sliced 1/4 inch think on the bias
1/2 teaspoon salt
3 tablespoons maple syrup
1/2 cup chicken broth
1/2 teaspoon fresh thyme leaves, minced
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons lemon juice
Ground black pepper

Directions

Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to drain.

Remove all but 1 tablespoon of the bacon drippings from the pan. Add the pecans and cook until fragrant and lightly browned, about 3 minutes. Transfer to the plate with the bacon.

Add the carrots, salt, 1 tablespoon of the maple syrup, the broth, and thyme to the skillet. Bring to a boil, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked. with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

Add the utter and remaining 2 tablespoon maple syrup to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off the heat, add the reserved bacon-pecan mixture and the lemon juice, and toss to coat. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season with pepper to taste and serve immediately.

based on a recipe from Real Simple: Dinner Tonight, Done!

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped capers (optional)
1/2 teaspoon honey
1 clove minced garlic
Kosher salt
Pepper
2 bunches flat leaf spinach, thick stems removed (about 8 cups)
1 pound cooked, peeled, and deveined medium shrimp (see note below if you have raw shrimp on hand)
4 plum tomatoes, sliced or chopped
1 avocado, sliced

Directions

In a small bowl, whisk together the lemon juice, oil, capers (if using), honey, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic.

In a large bowl, combine the spinach, shrimp, tomatoes, and avocado and toss with the vinaigrette.

Place tossed salad in individual bowls or plates and serve. Enjoy!

Note

To get perfectly cooked shrimp: heat a large skillet to high heat. It’s very important for your skillet to be very hot. Add one tablespoon of oil of your choice (butter, walnut, olive, coconut oil all work well). Once your oil is shiny and/or melted, about 15 seconds, add the shrimp in a single layer. Cook for one minute on each side, until opaque and just cooked through. Repeat with any leftover shrimp.

New Best Recipe
from the Editors of Cooks Illustrated

Ingredients

4 medium zucchini or summer squash (about 1 1/2 pounds), trimmed and sliced crosswise into 1/4 inch-thick rounds
1 tablespoon kosher salt
3 tablespoons extra-virgin olive oil (or coconut oil)
1 small onion, minced
1 teaspoon grated zest and 1 tablespoon juice from 1 lemon
1-2 tablespoons minced fresh chives or parsley, basil, mint, or tarragon leaves
Ground Black Pepper

Directions

Place the zucchini slices in a colander and sprinkle with the salt. Set the colander over a bowl until about 1/3 cup water drains from the zucchini, about 30 minutes. Remove the zucchini from the colander and pat dry with a clean kitchen towel or several paper towels, wiping off any remaining salt crystals.

Heat the oil in a large skillet over medium heat. Add the onion and cook until almost softened, about 3 minutes. Increase the heat to medium-high and add the zucchini and lemon zest. Cook until the zucchini is golden brown, about 10 minutes. Stir in the lemon juice and fresh herb of choice and season with pepper to taste. Serve immediately.

Recipe by Real Simple | Best Recipes, Easy, Delicious Meals
pg 47

Ingredients

2 tablespoons olive oil
1/4 pound hard salami, cut into 1/2″ pieces (or substitute with bacon, sausage, or chicken)
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon honey
kosher salt and black pepper
1/2 red onion, sliced into rounds
Baby Spinach (enough for 2 plates)
4 hard boiled eggs (optional)

Directions

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the salami and cook, stirring occasionally until browned, about 2 to 3 minutes. Transfer to a plate to cool.

Add the vinegar, mustard, honey, the remaining tablespoon of oil, and 1/4 teaspoon each of salt and pepper to the skillet with the drippings. Whisk to combine.

Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Stir in the salami.

Divide the spinach among plates and spoon the onion and salami over the top. Serve with the eggs if using.

Based on a recipe by Elana Amsterdam found at

http://www.elanaspantry.com/revised-peach-crisp/

Ingredients

3 to 4 pints of fresh strawberries, washed and stemmed
2 to 3 pieces of rhubarb, chopped
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ cup chopped pecans
¼ cup grapeseed oil (or coconut oil)
¼ cup agave nectar

Directions

Heat oven to 350 degrees.

Place strawberries and rhubarb in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients.

In a smaller bowl, combine almond flour, salt, pecans, grapeseed oil (or coconut oil if using) and agave for topping.

Place fruit mixture in a 8″x8″ baking dish.

Crumble topping over fruit.

Cover with aluminum foil and bake at 350° for 45 minutes, until strawberry and rhubarb juice is bubbling.

Remove cover and bake a few more minutes if topping is not yet browned.

Let it cool for a few minutes and then enjoy!

Recipe from Cooks Illustrated, All Time Best Recipes 2011

Ingredients

1 (4 1/2 to 5 pound) whole roasting chicken, giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped medium (about 1/2 cup)
1 small celery rib, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2 to 1 teaspoon juice from one lemon

Directions

Adjust an oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with apper towels and season with salt and pepper. Heat oil in a large Dutch oven over medium heat until just smoking. Add chicken breast side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, about 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in the thickest part of breast and 175 degrees in thickest part of thight, 80 to 110 minutes.

Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Notes

The cooking times in the recipe are for a 4 1/2 to 5 pound bird. A 3 1/2 to 4 1/2 pound chicken will take about an hour to cook, and a 5 to 6 pound bird will take close to 2 hours. The recipe was developed to work with a 5 to 8-quart Dutch oven with a tight fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds.

If you don’t have fresh rosemary on hand, sprinkle 1 teaspoon of dried rosemary on and around the chicken before putting it in the oven.

Based on a recipe found in the Food Network Magazine, May 2011

Ingredients

4 slices bacon, chopped
8 ounces cremini mushrooms, sliced
1/2 cup yellow onion, finely chopped
kosher salt and freshly ground pepper
1 clove garlic, minced
1 small shallot, finely chopped
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1/2 cup of your favorite BBQ Sauce (preferably gluten and sugar free)
1/2 teaspoon grated lemon zest

Directions

1. Heat a 12″ skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the onions and cook until just barely turning clear, about 2 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Clear a spot in the middle of the pan and add the garlic and shallot and cook until fragrant, about 30 seconds. Stir the garlic and shallot into the rest of the ingredients in the pan. Remove from the heat and let cool.

2. Butterfly the pork: Make a 1-inch deep incision down the length of each tenderloin; DO NOT CUT ALL THE WAY THROUGH. Open the meat like a book so the tenderloins lie flat.

3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a a long side, tightly roll up each tenderloin. Secure the seams with toothpicks.

4. If Grilling: preheat the grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermomete inserted into the center of the pork registers 140 degrees, 35 to 40 minutes. Transfer to a cutting board and rest, about 10 minutes.

5. If Roasting: preheat the oven to 375 degrees and move rack to center of oven. Place the pork rolls on a rack in a roasting pan. Brush the pork rolls with olive oil and season with salt and pepper. Cover the pan with aluminum foil. Bake until a thermometer registers 140 degrees, 25 to 30 minutes. Brush the pork with BBQ Sauce and return to the oven and bake until sauce starts to bubble, about 5 minutes. Remove from the oven and let rest about 10 minutes.

6. Remove toothpicks and top with lemon zest.