Citrus & Shallot Roasted Chicken

Citrus & Shallot Roasted Chicken - Life With Lorelai

Citrus & Shallot Roasted Chicken

An Easy and Delicious Recipe!

 

I love a simple roasted chicken, and this Citrus and Shallot Roasted Chicken recipe provides a lot of flavor with very minimal work. Plus, it makes for a beautiful presentation.

In my opinion, the one thing that is an absolute MUST in a roasted chicken is that it be moist. If your chicken is moist, it’s going to be tender and tasty. Let’s face it, nobody likes dry chicken, but how do you ensure your chicken retains moisture?

Let me share my secret…

My secret to keeping chicken (or any poultry) moist is to stuff the cavity with fruits or vegetables that contain a high amount of water. For this Citrus & Shallot Roasted Chicken, I used lemon, lime, orange, and shallot, while my 2-Hour Turkey for Thanksgiving uses celery–and it’s stuffed!

Here’s how I make my Citrus & Shallot Roasted Chicken

Preheat oven to 375 degrees F. Give your roasting pan a very light olive oil spray.

Clean your chicken, and pat it dry.  Salt and pepper the chicken. Sprinkle lemon, lime, and orange zest over the entire chicken, and place into the roasting pan.

Slice the lemon, lime, orange and shallot. Stuff slices into the chicken cavity, and place in the oven. Bake until done (time will vary according to size of chicken).

 

And now, for the Printable Recipe

5 from 1 reviews
Citrus & Shallot Roasted Chicken
 
Prep time
Cook time
Total time
 
A delicious moist and flavorful roasted chicken with citrus and shallot.
from:
Type: Main Dish
Ingredients:
  • 1 - Lemon
  • 1 - Lime
  • 1 - Orange
  • 1 - Shallot
  • Whole Chicken
  • Salt
  • Pepper
Directions:
  1. Preheat oven to 375 degrees F
  2. Very Lightly Spray Roasting Pan with Olive Oil
  3. Clean Chicken and Pat Dry
  4. Salt and Pepper to taste
  5. Zest the Lemon, Lime, and Orange
  6. Sprinkle the Citrus Zest over the entire chicken
  7. Slice Lemon, Lime, Orange, and Shallot
  8. Stuff citrus and shallot slices into the chicken cavity
  9. Bake at 375 degrees F until done (time may vary according to chicken size)
3.3.3077

 

How do you like to roast your chicken?

Do you have any cooking tips or secrets for chicken?

 

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End-of-Summer Recipes

As Summer Comes To An End…

End-of-Summer Recipes!

With the scent of newly sharpened pencils floating on the breeze, we know that the last days of summer are upon us. Even though the weather may still be warm and wonderful, the kids are either already back in school or headed there soon. So, I thought it would be nice to share a few Pinterest Pins for End-of-Summer Recipes.

I hope you enjoy!


Lavender Lemonade … How refreshing! What an incredibly nice way to cool down and relax. This PIN is from Centsational Girl, check out the Recipe Here.
UPDATE: If you’re having trouble with Centsational Girl’s network, try Kelly at Eat Yourself Skinny. She has this lovely Recipe too! (Centsational Girl’s recipe used 3/4 cup sugar and no agave or honey. Can be made with frozen lemonade.)


End-of-Summer Cobb Salad … What a great idea to add fresh fruit to a Cobb Salad. I love it! Check out This Recipe PINNED from PaleOMG.


The Best Ever End-of-Summer Berry Cobbler … Yum-O! Serve with the melty lusciousness of vanilla ice cream, and you are in heaven. Find this PIN from Willow Bird Baking and the Recipe Here.


21 Great End-of-Summer Recipes … This fun compilation of culinary goodness even includes a super cool Salt-Dough Starfish! This PIN came from Tatertots & Jello. Peruse the 21 Recipes Here.

Do you have any favorite Summer Pinterest Pins?

What about a favorite Summer Recipe?

 

Leave me a comment… I’d love to hear from you!

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Winter Tomatoes with Recipes

What a Delight ~ Winter Tomatoes!

Luke and I still have four tomato plants in our garden that just do not want to give up the ghost. This is the second winter for my Lemon Boy tomato–can you believe that?! We also have a green bell pepper that has 4 or 5 peppers growing.

Sunday we picked a full dozen tomatoes from those vines. It was so exciting. So, I thought I would look around Pinterest and see what I could find for Winter Tomatoes. Here are a few of the yummy ideas I came across. Check out the recipes; I hope you enjoy.

Gabrielle’s Winter Tomato and Corn Soup by White on Rice Couple


Doesn’t this soup look absolutely delicious? I think I may try this using my fresh from the garden winter tomatoes and supplementing with canned tomatoes if need be. Yum!

Tomato-Rosemary Confit Croustades by Cooking on the Weekends

What a great snack or appetizer! The color is so pretty. I can almost taste the crunch of the croustades, the succulent tomato and rosemary… scrumptious.

Provencal Rosemary Tomatoes by Alicia Ross, Kitchen Scoop – Toledo Blade

Can’t you just smell the wonderful aroma of roasting tomato and rosemary? This would be so good with baked chicken or beef roast.

I can’t wait to give these recipes a try. Our little bushes are full of tomatoes waiting to ripen. It’s going to be a delicious winter!

You can find these PINS on my Life With Lorelai Blog Pinterest Boards:

Food – Soups/Chowders/Chilis
Food – Appetizers
Food – Side Dishes

Do you ever get Winter Tomatoes?

What would you do with your tomatoes?

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Pasta With Pumpkin And Sausage – Printable Recipe

Pasta with Pumpkin and Sausage

I Love Autumn Cooking!

And nothing says Autumn more than

Pumpkins!

Years ago, Rory and I were watching Rachael Ray’s 30 Minute Meals, and she made a dish like this. It sounded so wonderful, so we decided to give it a try. Pasta with Pumpkin and Sausage has been a family Fall favorite ever since. My kids can’t wait for me to make this meal every year. Kirk was home from college for a night this past week, and this is what we had for dinner. YUM-O!

I’m sure your family will love it too.

Pasta with Pumpkin and Sausage

Ingredients:

  • 2 tbs. Extra Virgin Olive Oil (used 1 tbs. at a time)
  • 1 lb. Sweet Italian Sausage
  • 4- cloves Garlic (cracked and chopped)
  • 1- medium Onion (finely chopped)
  • 1- Bay Leaf (fresh or dried)
  • 4 to 6- sprigs Sage Leaves (cut into chiffonade, about 2 tbs.)
  • 1- cup Dry White Wine (I use Pinot Grigio)
  • 1- cup Chicken Stock
  • 1- cup canned Pumpkin
  • ½ cup Heavy Cream (3 turns around the pan)
  • 1/8 tsp. ground Cinnamon
  • ½ tsp. ground Nutmeg (ground or freshly grated)
  • Coarse Salt and Pepper to taste
  • 1 lb. Penne Rigate (cooked to al dente)
  • Romano or Parmigiano Cheese (for grating)

       

Directions:

  • Heat a large, deep, non-stick skillet over medium heat. Split Sausage casing and scrape out the meat. Add 1 tbs. Olive Oil to the pan and brown the sausage. Transfer sausage to paper-towel lined plate.
  • Drain fat from the pan and return to the stove.
  • Add remaining 1 tbs. Olive oil, Garlic, and Onion. Saute for 3-5 minutes until the onions are tender.
  • Add Bay Leaf, Sage, and Wine to the pan. Reduce wine by half, about 2 minutes.
  • Add Chicken Stock and Pumpkin, stir to combine until the sauce comes to a bubble.
  • Return sausage to the pan, reduce heat, and stir in Heavy Cream.
  • Season the sauce with Cinnamon, Nutmeg, Salt, and Pepper. Simmer mixture 5-10 minutes to thicken sauce.
  • Return rinsed and drained cooked Pasta to its cooking pot. Remove bay leaf from sauce. Pour sauce over the pasta and toss over low heat for 1 minute.
  • Garnish the pasta with lots of shaved Cheese and sage leaves.

NOTE: I serve my pasta and sauce separately for those who want more or less sauce.

  

Side Suggestions:

  • Pumpernickel or Whole Grain Bread
  • Spinach Salad with Apple or Pear and Red Onion dressed with Extra Virgin Olive Oil and Balsamic Vinegar

This Pasta with Pumpkin and Sausage Recipe is PRINTABLE!

5 from 1 reviews
Pasta With Pumpkin And Sausage - Printable Recipe
 
A delicious Autumn treat featuring Pumpkin, Sausage, and Pasta.
from:
Type: Main
Cuisine: Italian
Ingredients:
  • 2 tbs. Extra Virgin Olive Oil (used 1 tbs. at a time)
  • 1 lb. Sweet Italian Sausage
  • 4- cloves Garlic (cracked and chopped)
  • 1- medium Onion (finely chopped)
  • 1- Bay Leaf (fresh or dried)
  • 4 to 6- sprigs Sage Leaves (cut into chiffonade, about 2 tbs.)
  • 1- cup Dry White Wine (I use Pinot Grigio)
  • 1- cup Chicken Stock
  • 1- cup canned Pumpkin
  • ½ cup Heavy Cream (3 turns around the pan)
  • 1/8 tsp. ground Cinnamon
  • ½ tsp. ground Nutmeg (ground or freshly grated)
  • Coarse Salt and Pepper to taste
  • 1 lb. Penne Rigate (cooked to al dente)
  • Romano or Parmigiano Cheese (for grating)
Directions:
  1. Heat a large, deep, non-stick skillet over medium heat. Split Sausage casing and scrape out the meat. Add 1 tbs. Olive Oil to the pan and brown the sausage. Transfer sausage to paper-towel lined plate.
  2. Drain fat from the pan and return to the stove.
  3. Add remaining 1 tbs. Olive oil, Garlic, and Onion. Saute for 3-5 minutes until the onions are tender.
  4. Add Bay Leaf, Sage, and Wine to the pan. Reduce wine by half, about 2 minutes.
  5. Add Chicken Stock and Pumpkin, stir to combine until the sauce comes to a bubble.
  6. Return sausage to the pan, reduce heat, and stir in Heavy Cream.
  7. Season the sauce with Cinnamon, Nutmeg, Salt, and Pepper. Simmer mixture 5-10 minutes to thicken sauce.
  8. Return rinsed and drained cooked Pasta to its cooking pot. Remove bay leaf from sauce. Pour sauce over the pasta and toss over low heat for 1 minute.
  9. Garnish the pasta with lots of shaved Cheese and sage leaves.
Notes
I serve my pasta and sauce separately for those who want more or less sauce.

Side Suggestions:

Pumpernickel or Whole Grain Bread
Spinach Salad with Apple or Pear and Red Onion dressed with Extra Virgin Olive Oil and Balsamic Vinegar

Find more of Life With Lorelai's Tasty Recipes at: https://lifewithlorelai.com
3.2.2802

 

Wow, was this delicious! I hope you and yours enjoy this Pasta with Pumpkin and Sausage as much as we do.

Do you have a favorite Fall Recipe?

What’s your favorite thing to make with Pumpkin?

Check Out the NEWLY UPDATED: Tasty Recipes Page

More PUMPKIN CARVING TIPS & TRICKS coming TOMORROW!

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Yo-Ho, Yo-Ho, Onion Seasoned Grilled Chicken Fer Me

from: The Orange County Register 9/17/2013

It be a fine day to

raise th’ Jolly Roger!

Aye, me hearties, it be officially Speak Like A Scurvy Pirate Day.

Way back in th’ beginnin’ ‘o ’tis blog, I did a message all in scurvy pirate shout, ‘n me thoughts were ‘o makin’ it a recurrin’ theme on Life wit’ Lorelai. All ye pirates seemed to have such a jolly ruckas wit’ Yo-Ho, Yo-Ho, A Treasure Find Fer Me.

So, here me be on ’tis grand day, brin’in’ ye another message from th’ salty sea.

It had be a long summer at sea without th’ comforts ‘o a wee sand in me boots ‘n some meat in me belly, when me ship finally sailed into Lorelai Lagoon to set anchor. Th’ pier swayed wit’ th’ tide, ‘n creaked ‘n groaned as we disembarked.

Yarr, t’was a warm summer evenin’ wit’ just th’ hint ‘o an autumn crispiness in th’ air as th’ sun set in all its glory. Me belly was a rumblin’ fer anythin’ that did no’ crawl out ‘o th’ bunghole. I scurried me way to Lucky Luke’s to scarper me some grub ‘n a bottle ‘o spiced rum.

Th’ barmaid was a beauty to be sure, ‘n offered me a late summer – early fall grub from over th’ fire. Pullin’ her atop me knee, I drew close to her ear, and told her as long as it did no’ come from th’ sea, it would be fine wit’ me. Th’ wench jumped up ‘n swished her skirts as she quickly went behind th’ bar fer me bottle.

After I swallowed down a couple ‘o snorts ‘o spiced rum, th’ barmaid came wit’ me skilly and duff. Th’ sight ‘n smells were beyond me imaginin’s–an onion seasoned chicken, baby red potatoes, ‘n apples grilled over th’ fire. She hoisted a tray full ‘o crusty bread ‘n fresh butter, tomatoes ‘n cucumbers from th’ garden out back. T’was times like these that gave me twisted thoughts ‘o bein’ a land lubber.

Bein’ th’ barnacle-covered scurvy pirate that me be, I managed to secret away wit’ a recipe. Now, I do no’ want to be known as selfish or greedy, so I gunna share it wit’ ye. ‘O course, if a few gold doubloons happen to fall into me pockets, well, who would I be to object to such a kind gift?

Onion Seasoned Grilled Chicken

Ingredients:

1-packet Onion Dip Mix

4-6 Boneless Skinless Chicken Breasts

Directions:

Rub cleaned Chicken with the Onion Dip Mix. Place in a ziplock bag and refrigerate at least 1-hour before using. Let chicken warm to almost room temperature before placing on the grill.

‘Tis makes fer a tasty treat indeed, when ye have be out at sea fer so long. I woe ye find it to ye likin’, me bucko.

‘N b’fore I be off, lift high ye glass matey in a toast to me ‘n thee.

“Here’s to ourselves, ‘n hold ye luff, plenty ‘o prizes ‘n plenty ‘o duff.” ~ A fair fine drinkin’ toast as recorded in Treasure Island by Robert Louis Stevenson.

What tickles ye whiskers on Speak Like a Scurvy Pirate Day?

Ye be havin’ somethin’ fancy fer skilly and grog?

On Another Note~

Don’t Forget to Join in the FUN of

A Pinteresting Halloween!

Click the InLinkz Link-up.

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Ye best be leavin’ a Message, ye filthy bilge rat!

Or it be walkin’ th’ plank fer ye

~ Lorelai

 

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Grilled Salmon Kabobs & Lemon Asparagus Couscous Salad With Tomatoes

A Scrumptious Summer Supper

I wanted to share with you the lovely summer meal that Luke and I had Wednesday night. We grilled up Salmon Kabobs and made an amazing Lemon Asparagus Couscous Salad with Tomatoes. It was delicious, filling, and super healthy! I hope you will enjoy it as much as we did.

Grilled Salmon Kabobs
Printable Recipe

Ingredients

  • 2 Tbs. – Fresh Oregano, chopped
  • 2 Tbs. – Sesame Seeds
  • 1 tsp. – Cumin, ground
  • 1/4 tsp. – Red Pepper Flakes, crushed
  • 1-1/2 Lbs. – Wild Salmon Fillet, skinned and cut into 1-inch cubes
  • 2 – Lemons, very thinly sliced into rounds
  • Olive Oil cooking spray
  • Coarse Sea Salt, to taste
  • 16 – Bamboo Skewers, soaked in water for 1 hour.

Directions
  • Heat the Grill on Medium Heat, and rub Oil on the grates. Combine Oregano, Sesame Seeds, Cumin, and Red Pepper Flakes in a small bowl, mix well, and set aside.
  • Use 2 parallel skewers and thread Salmon and folded Lemon Slices beginning and ending with salmon. You should yield 7 or 8 completed skewers.
  • Lightly coat the salmon with the Olive Oil Spray, then season with Salt and the reserved spice mixture.
  • Grill the Salmon Kabobs, turning occasionally, until fish is opaque throughout, about 8-10 minutes.

Lemon Asparagus Couscous Salad with Tomatoes Printable Recipe

Ingredients

  • 1-Box – Israeli Couscous (whole wheat pearl couscous)
  • 1-Bundle – Thin Asparagus Spears (reserve water from boiling)
  • 1-1/2  Cups – Tomatoes, chopped
  • 1/4 Cup – Red Onion, finely chopped
  • 1-1/2 – Lemons, juiced
  • 1 Tbs. – Extra Virgin Olive Oil
  • 2 Tbs. – Fresh Italian Parsley, chopped
  • Coarse Sea Salt, to taste
  • Fresh Cracked Pepper, to taste
  • Slivered Almonds, optional
Salad Prep

Directions

  • Bring a large pot of water to a boil.
  • Rinse Asparagus. Snap bottoms off to remove tough ends (If you bend the asparagus they will snap in the appropriate place).
  • Place asparagus into the boiling water and cook for 3 minutes. Remove with a large slotted spoon and rinse in a colander with cold water to stop cooking.
  • Turn off burner and replace lid to the asparagus water. Reserve for later.
  • Cut asparagus into 1/2 inch pieces.
  • Chop Tomatoes (I used our homegrown regular sized tomatoes, but you could use grape or pearl tomatoes), Red Onion, and Italian Parsley.
  • Place all chopped vegetables and herbs into a large bowl.
Couscous

Directions

  • Bring Asparagus Water back to a boil.
  • In a skillet, add the Olive Oil and the Couscous (my box had about 1-1/2 Cups of couscous). Toast the couscous until lightly golden.
  • Follow the directions on your couscous box for how much Boiling Water to use. the asparagus water will add extra flavor.
  • Bring couscous to a boil.
  • Reduce heat to a simmer, and cover couscous.
  • Simmer for about 10-12 minutes or until couscous has soaked up all of the water. If it sticks to the pan a little, you can add a tiny bit more of the asparagus water to loosen the couscous from the pan.
  • Add the couscous to the other salad ingredients in the bowl, Salt and Pepper to taste.

Serving Suggestions

  • Serve the Salmon Kabobs hot off the grill.
  • The Lemon Asparagus Couscous Salad with Tomatoes can be served directly after making, at room temperature, or chilled.
  • We rounded out the meal with fresh sliced Avocado.
  • Leftover salmon can be added to the couscous salad for a delicious lunch the next day. Warm the salmon or use it cold.

Please let me know how much you enjoy this
Scrumptious Summer Supper!

Do you have any Summer Favorites?

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Sour Cream, Cilantro and Parsley Potatoes on the Grill – Printable Recipe

Sour Cream, Cilantro and Parsley Potatoes on the Grill

Sour Cream, Cilantro and Parsley Potatoes on the Grill

Last week when Luke and I barbecued our Citrus, Chili, Cilantro Chicken, we made these delicious potatoes to go with it. You are going to love this simple recipe!

Ingredients~

  • 1 Bag Red Potatoes
  • Cilantro
  • Italian Flat Leaf Parsley
  • 2 Tsp. Butter
  • 1 Tsp. Sour Cream
  • Coarse Sea Salt to taste
  • Freshly Ground Pepper
  • 3/4 to 1 Cup Sour Cream

Directions~

Potatoes
Wash Potatoes and cut into bite-sized chunks. Place Potato chunks on a large sheet of Heavy Duty Aluminum Foil. Chop Cilantro and Parsley (you will use this for the potatoes and the sauce). Put a heaping handful of both Herbs on the potatoes. Add Butter and 1 Tsp. Sour Cream on top of potatoes and herbs. Salt and Pepper to taste. Give a light mix of ingredients with your hands so you don’t rip foil (butter and sour cream will not be thoroughly mixed).


Making the Packet: Pull long sides of foil loosely up around potatoes so the edges meet at the top. Fold over the edges to seal (don’t make this tight to the potatoes). Then pull up and fold in the sides to seal them.

Place your Potato Packet on the top rack of your Grill. They will take about 40-50 minutes to cook.


Sauce
Add remaining Cilantro and Parsley to 3/4 to 1 Cup of Sour Cream, stir to combine. Refrigerate until serving.

Serving~

I top the grilled potatoes with a dollop of the herb sauce, and leave the rest of the sauce on the side for people to add to their taste.

The flavors in this dish are amazing…enjoy!

Sour Cream, Cilantro and Parsley Potatoes on the Grill

Click here for a Printable Recipe

Have you ever done potatoes on the grill?
Be sure to let me know what you think!

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