Place sliced sweet potatoes, onions and garlic in a roasting pan or casserole dish. Mix roughly. Sprinkle generously with seasonings. If using a purchased seasoning containing salt omit additional salt. Drop coconut oil on top.
Bake uncovered in preheated oven.
Every 20 minutes stir/flip potatoes to evenly distribute. Cook until potatoes and onions begin to look crispy on the edges, approximately one hour.
Other potatoes may be substituted or combined with sweet potatoes.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Roasting a chicken is easier then you think (if you’ve never made one before). The recipe I have for you today is simple, but it makes one really tasty chicken.
The key is in the basting and roasting. The recipe starts off on high heat, but after a few minutes it comes down to allow the chicken to roast slowly, locking the juices in and resulting in a moist, tender, juicy chicken. Depending on how large the chicken is this will take 1-2 hours to roast, or more. The oven will have something to say about it too.
Basting the bird during the roasting helps it stay moist throughout, especially in the white meat area, as that tends to cook quicker and dry out faster. At first you’ll only have the oil and butter to baste the chicken with, but after about 15-20 minutes or so the chicken will start oozing drippings, perfect for basting back on.
And about the oils, am I sure that’s not too much? YES! It’s not. I like it that way. You will too. The butter and oil infuses so much buttery flavor into the chicken, as well as making the skin turn a crisp, golden brown. Watch the video. You’ll see.
If you want to, cube a few potatoes and roast them with the chicken.
If you want to make gravy though, don’t add potatoes. Potatoes are extremely greedy and gulp all the drippings down. They won’t spare you very much in the way of drippings, if any at all.
So what are you waiting for? Check the video out for a step by step tutorial and make this for your next dinner, along with a side of rice, popovers, or potatoes. I’d do the popovers. They’re perfect for soaking up any extra gravy.
Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.
Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9×13 glass baking pan.
Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to “hurry” it up.
Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.
1. First you have to make the CocoNUTty part of this dish. Just blend all the ingredients for the Coconut Peanut Butter cottage cheese blend together. I just gave ratios so you can make as little or as much as you want. I made a big batch, and stored it in an empty salsa jar.
2. I put a pot of water to boil and then threw the sweet potato cubes in there, and boiled it for about 4 minutes. Then I threw the brussel sprouts in and cooked it all for another 1-2 minutes. Drain, and set aside.
3. Next, heat oil in a large skillet. Cook the garlic, onions, and mushrooms together. Season lightly with salt and pepper. Increase the heat to high. Toss in the brussel sprouts and sweet potato and dried berries with a splash of balsamic vinegar, and cook over high heat.
4. In the meantime, in another skillet, fry up an egg to your desired doneness. When the brussel sprouts and sweet potato have a bit of sear to them, turn off the heat. Stir in a few dollops of the coconut PB cottage cheese blend; stir to coat.
5. Ladle the hash onto a serving dish. Top with runny egg, sprinkle with cheese, and drizzle more of that Coconut Peanut Butter blend on top.
Heat coconut oil in a large pan and sauté onion until opaque.
Crumble the bison sausage into the pan and sauté until brown. Add mushrooms and zucchini, sauté for 2 minutes. Set aside.
Beat eggs, milk, salt and pepper together.
Grease baking dish with additional coconut oil. Layer shredded potato and sautéed sausage mixture. Pour the egg and milk mixture on top. Bake for 35 minutes.
After baking sprinkle the mozzarella cheese on top. Bake for 5 more minutes or until the cheese has melted.
In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.
In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.
* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.
Bring broth to a boil; add the veggies that need to cook longer. Example: potatoes first, boil a few minutes, celery, onion and carrot next (if you want your carrots only partly cooked and still crunchy add them in the last 10-5 minutes of cook time). Add seasoning at this point or wait until the end.
Lower heat and simmer for about 20-30 minutes or until potatoes are tender.
In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.
Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes.
Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.
Return the soup to the saucepan. Stir in coconut peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot.
Heat oils in a large skillet over medium heat. Add potatoes and cook until slightly browned. Add sliced onions and cook for about 3 minutes, turning constantly.
Whisk the seasoning and coconut milk together. Pour over potatoes and bring to a simmer.
Lower heat to medium-low or low and let simmer until potatoes are tender, about 15-25 minutes. Stir occasionally as needed.
Serve as a side dish for meat or fish dishes and garnish with parsley if desired.
