Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Red Potatoes

Dinner Tonight: Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken w/ Baby Carrots and Red Potatoes

For Sunday's Dinner I prepared Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Red Potatoes. Cooking a whole Chicken in the crock pot is super easy. First unwrap the Chicken, remove the bag of innards from the cavity and give the chicken a quick rinse. After I cleaned and rinsed the Chicken I rubbed the Chicken with the Butter over the outside and on the inside of the cavity. I then seasoned the Chicken with Sea Salt, White Pepper, Parsley, and Smoked Ground Cumin. I then took the fresh Herbs (Rosemary, Sage, Thyme) and rubbed it in on the outside of the Chicken and then took 2 sprigs of the Rosemary, 2 sprigs of the Sage, and 4 sprigs of the Thyme and inserted it into the Chicken cavity.

Before putting the Chicken in the crock pot I layered the Baby Carrots evenly across bottom of the crock pot. I then scrubbed the Potatoes and quartered them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. Then set the crock pot on low and roast for 8 hours. This can vary depending on your crock pot and size of the Chicken.

I always use Crock Pot Liners and in this case it really came in handy. The Chicken was so tender I couldn’t remove it from the crock pot without it falling apart so by using the liner I was able to lift the entire Chicken and Veggies out and on to the platter. The Chicken came out “Falling Off the Bone” delicious! Same with the Carrots and Potatoes. Both were bursting with flavor and just as tender as the Chicken! For dessert later a bowl of Breyer's Carb Smart Ice Cream topped with Smucker's Sugarless Hot Fudge Topping.

Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken

Ingredients:

1 (2 to 3 pound) Whole Chicken
1 bag Baby Carrots
6-8 Small Potatoes
Sea Salt and White Pepper to taste
1 Table spoon Smoked Cumin
Fresh Rosemary, Sage, Thyme to taste
1 cup Swanson Low Sodium Chicken Stock or Broth
I Can’t Believe It’s Not Butter, 1 1/2 Table spoons

Directions:

Layer baby carrots evenly across bottom of the crock pot.

Scrub potatoes and quarter them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. If necessary, rearrange carrots/potatoes to ensure crock pot lid will seal. Then add the cup of Chicken Stock over top.

Rinse chicken and pat dry; empty cavity if necessary. Rub the Chicken with Butter outside and in the cavity and then season with spices. Then add the fresh Herbs rubbing them over the entire outside of the Chicken and then breaking off sprigs of the fresh Herbs and putting them in the cavity.

Cook on low all day, for 8-10 hours, depending on crock pot settings and size of the Chicken.

Kitchen Tip of the Day

Slide a strand of unwaxed dental floss--one end wrapped around the forefingers of each hand--under fresh cookies to unstick them from a cookie sheet. Floss also makes a clean cut through a cake for layering. No more crumbly edges!

Grilled Tuna Sandwich with Lemon-Chili Mayo

Dinner Tonight: Grilled Tuna Sandwich with Lemon-Chili Mayo w/ Grilled Potatoes

I had seen this recipe a while back in an issue of Eating Well and had been wanting to try it. While at Jungle Jim's Market they had some beautiful Ahi Tuna Loin fillets so I purchased a couple of them for dinner. The recipe just sounded refreshing and light. It's 105 today and light and refreshing sounds perfect!

It's a very easy recipe that also has a recipe for some killer  Lemon-Chili Mayo. Being the sauce lover that I am I love to try new sauces. This one for the Lemon-Chili Mayo is a keeper! I added a 1/4 teaspoon more of Chili Powder than the recipe called for to spice it up a bit more. It goes great with the Tuna providing all kinds of flavor. For the Tuna you just brush it with oil and grill it about 4-6 minutes per side. The recipe calls for a Sour Dough Bun but I went the Healthy Life Whole Grain Bun to cut back on the calories and carbs. This makes one fine Tuna Sandwich! Another keeper recipe. I left the full original recipe along with the web site link at the end of the post.

For a side I had Ore Ida Seasoned Griller Potatoes. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free. try to stay cool and wear that Sun Block if your outside!






Grilled Tuna Sandwich with Lemon-Chili Mayo

INGREDIENTS
8 slices whole-wheat or sourdough bread
3 tablespoons canola oil
2 8-ounce tuna fillets, about 1 inch thick
1/2 teaspoon plus 1 tablespoon chili powder, divided
1/4 teaspoon salt
1/2 cup low-fat mayonnaise
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
3 cups watercress or baby arugula, tough stems removed

PREPARATION
Preheat grill to medium-high.
Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt.
Grill the tuna, turning once, until cooked through, 4 to 6 minutes per side. Transfer to a clean cutting board. Grill the bread, turning once, until beginning to brown, about 1 minute per side.
Combine mayonnaise, lemon zest, lemon juice and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain.
To assemble the sandwiches, spread about 2 tablespoons of the lemon-chili mayonnaise over 4 slices of bread. Top with about 3/4 cup watercress (or arugula), the tuna and the remaining slices of bread.
TIPS & NOTES
Make Ahead Tip: Wrap and refrigerate the sandwiches for up to 4 hours.
NUTRITION
Per serving: 442 calories; 19 g fat ( 2 g sat , 9 g mono ); 52 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 36 g protein; 5 g fiber; 753 mg sodium; 781 mg potassium.

Nutrition Bonus: Vitamin A (33% daily value), Magnesium (24% dv), Potassium (23% dv), Vitamin C (22% dv), Iron (16% dv).

Carbohydrate Servings: 2

http://www.eatingwell.com/recipes/grilled_tuna_sandwich.html

Kitchen Tip of the Day

A solution of 1 tablespoon baking soda to 1 quart warm water will remove most "off" odors from plastic storage containers. Simply give them a thorough dip in the soda solution, rinse with fresh water, and dry

7 of the Healthiest Foods You Should Be Eating But Aren't

I wanted to pass along this article from delish.com web site. The site is full of healthy recipes and info.



7 of the Healthiest Foods You Should Be Eating But Aren't


If you want to get the most nutritional bang for your buck, the best deals are "superfoods." These nutritional superstars are far more plentiful in nutrients than they are in calories and that research has shown they deliver health benefits. You're probably already eating a lot of everyday superfoods — like bananas, eggs, and broccoli — and maybe even some exotic ones (acai, anyone?). But what about the power-packed foods filled with good-for-you vitamins, minerals, and disease-fighting phytochemicals you aren't eating? Here is a list of seven of the healthiest foods that you should be eating but probably aren't (or at least aren't getting enough of).

1. Kale

On top of delivering a raft of cancer-fighting antioxidants, kale is one of the vegetable world's top sources of vitamin A, which promotes eye and skin health and may help strengthen the immune system. It's a good source of heart-healthy fiber and a 1-cup serving has almost as much vitamin C as an orange. What's not to love?....

Read this entire article by clicking the link below:

http://www.delish.com/recipes/cooking-recipes/healthy-foods?src=nl&mag=del&list=nl_dhe_fot_non_070312_healthy-foods#slide-1

Pan-Fry Soft-Shell Blue Crab w/ Steakhouse Seasoned Diced Potatoes and...

Today's Menu: Pan-Fry Soft-Shell Blue Crab w/ Steakhouse Seasoned Diced Potatoes and Tossed Side Salad

I was at Jungle Jim's Seafood Dept. earlier today and I purchased some beautiful Ocean Perch Fillets, Auhi Tuna Loin Fillet, and some great looking Soft Blue Shell Crabs! Jungle Jim's is the ultimate in grocery shopping! A Seafood, Meat, Deli and Produce Department that's second to none. If your a huge fan of Hot Sauces, like myself, Jungle Jim's is the Hot Sauce Mecca! 4 rows of Hot Sauces from around the World, and some come with disclaimers because they are so hot! I love it! In the Deli it's amazing also. They are one of the top sellers of Boar's Head Meat in the U.S. The Cheese, Salsas, Olive Bar, and fresh made Franks and Hot Dogs it's an endless Deli. While there today I came home with Henning's Two Toned Cheddar, New Zealand 4 Year Old Cheddar, Roth Kase Buttermilk Blue Cheese, Cured Pitted Green Olives, Pineapple Salsa, Black Bean salsa, Gorgonzola Salad Dressing, and Quail Eggs! Food budget for the month is in shambles! You really have to see this place to believe it!

I decided to try the Crab for dinner tonight. It's the first time I've ever made Soft Blue Shell Crab. I found a Pan fried Recipe that I went with, I left the full recipe at the end of the post. You dredge the Crabs in a Seasoning, flour, and Corn Meal mixture. Then frying it in Extra Virgin Olive Oil about 3 - 4 minutes per side. This may have been the first time I prepared Soft Shell Blue Crab but it will not be the last! The Old Bay Seasoning was perfect for the Crab.  The Crabs came out AWESOME! Golden Brown and packed with flavor and the meat was tender and sweet, no sauce needed!

For sides I had Simply Potatoes Steakhouse Seasoned Diced Potatoes and a Tossed Side Salad w/ Gorgonzola Dressing. For dessert/snack tonight Cheese and Crackers. Slices of Henning's Two Toned Cheddar, New Zealand 4 Year Old Cheddar, Roth Kase Buttermilk Blue Cheese on some Triscut's Reduced Fat Wheat Crackers.

Pan Fried Soft Shell Crabs

4 Soft Shell Crabs
¾ cup cornmeal
½ cup flour
1 tsp Old Bay
½ tsp sea salt
1/8 tsp pepper
Canola or Vegetable Oil for frying

*Heat a large saute pan over medium high heat with ¼ inch of oil in the bottom. Using a thermometer, heat the oil to 350 degrees.

*Combine the cornmeal, flour and seasonings together and place on a large plate or wide bowl.

*Immediately before frying the crabs, it is time to clean them. First, hold the crab in one hand and using kitchen shears, cut off the front of the crab, right behind the eyes and mouth. Next, lift one side of the pointed outer shell and remove the feathery gills. Repeat with the other side. Lastly, flip the crab onto its back and remove the flap on its stomach, also known as an apron. That’s it, you’re ready to cook!

*Lightly dredge the cleaned crabs in the seasoning mixture and shake off any excess. Place the crabs in the hot oil belly up, in batches if necessary. Cook for 3-4 minutes a side. Remove from the oil and place on a paper towel to dry. Serve the crab as is with only a wedge of lemon

Soft Shell Blue Crab Facts

*Soft shell crabs are crabs (typically blue crabs) that do not have their hard outer shell. Soft shell crabs lose their shell when they molt during certain months of the year, usually from early May to late July, and are left with only a very thin layer covering their insides. Soft shell crabs are considered a delicacy because they must be caught and eaten (unless killed and frozen) within four days of molting. Just about the entire body of the crab can be eaten whole, and unlike hard shell crabs, you don't have to hassle with picking out the meat.

*Soft shell crabs are simple to clean. All you have to do is rinse them off in cold water, then snip off the front part of the crab just behind the eyes and mouth in order to squeeze out the unwanted guts inside. Next, remove the gills that are underneath the pointy sides of the shell. Finally, flip the crab over and cut off the small tough flap. Rinse one last time and cook or store in plastic wrap in the refrigerator until ready to use.

Kitchen Tip of the Day

Cook in bulk, if you have the freezer space. It doesn't take much more time to make a gallon of chili than it does 4 servings, a 10 lb pot roast isn't any harder to cook than a 4 lb one, you just need a bigger pan. You only wreck the kitchen once, cuts down on clean up. Freeze the extra servings in quantities right for your family for quick meals when you don't have time or want to cook.