Lemon Rosemary Chicken

Is there anything better than the smell of fresh rosemary? Oh my goodness, I really don't know. And how it fills the kitchen when you bake it with lemon and garlic? I love when a dish makes my home smell so good that if someone stops by, I know they'll want to stay for dinner. And it tastes just as good as it smells. 

* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos, Worcestershire sauce or tamari.

* Potato thoughts

YIELD 4 servings

INGREDIENTS

        1 pound boneless, skinless chicken breast tenders

        4 medium potatoes, diced

        1 tablespoon oil - butter, ghee or coconut oil, melted (my preference is butter or ghee, but coconut oil will work too if you're strictly non-dairy)

        4 to 5 large mushrooms, sliced

        6 to 8 ounces cherry or grape tomatoes, halved

        Coconut oil to coat casserole dish and skillet

        For Marinade

        1 teaspoon fresh rosemary, finely chopped

        1 lemon's juice (2-3 tablespoons)

        1 tablespoon dijon

        1 tablespoon minced garlic

        2 teaspoons tamari

        1/2 teaspoon salt

        1/4 teaspoon black pepper

INSTRUCTIONS

    1.    Mix marinade and toss mushrooms and tomatoes into it to coat

    2.    Place chicken tenders in large oiled casserole dish and pour the tablespoon of melted oil over top

    3.    Pour mushrooms/tomatoes/marinade over chicken, cover and allow to marinate in the fridge for at least 30 minutes, and ideally several hours

    4.    Bake at 350F for 25 minutes, until thickest piece of chicken is cooked through

    5.    During the last 15 minutes of baking, heat a skillet on medium with a little oil and toss diced potatoes in, stirring occasionally until gently browned and tender

    6.    Serve chicken over potatoes

    7.    This dish produces so much yummy, saucy juice, spoon it over the chicken and veggies before digging in

Pineapple Rosemary Bread Pudding

Toasty and custardy, this bread pudding is just perfect with a little coconut milk. I'm a fan of the traditional cinnamon raisin recipe, but the bread and egg base makes it a good canvas for trying out new flavors. And pineapple and rosemary meld so well together. Subtly herby and bright, with the maple bringing a smooth, warm sweetness. Oh it's so lovely. I hope you like it.

YIELD 12 servings

INGREDIENTS

        1 loaf B&B bread, cubed (roughly 5 cups)

        1 cup small-chopped pineapple

        1 cup full fat canned coconut milk

        2 tablespoons butter, ghee or coconut oil (my preference for this recipe is butter or ghee, but coconut oil will work too if you're strictly non-dairy)

        5 eggs

        3/4 teaspoon rosemary, finely chopped (this is enough to give it a subtle herbal finish, round up to 1 teaspoon if you'd like more)

        1 1/2 teaspoons vanilla

        1 teaspoon cinnamon

        1/4 teaspoon nutmeg

        1/2 cup pure maple syrup

        Coconut oil to coat casserole dish

INSTRUCTIONS

1. Heat butter/ghee in a skillet on medium/low and sauté rosemary and pineapple, stirring occasionally - cook for 15-20 minutes to reduce and thicken
2. Once it's reduced, spoon out the pineapple/rosemary to cool in the fridge, leaving thickened juice in the skillet and set aside
3. While the pineapple mixture is cooling, whisk eggs, coconut milk, vanilla, maple syrup, cinnamon and nutmeg together
4. When the pineapple is cool, stir it into egg mixture, and then stir the bread cubes into that - allow to soak for at least 10 minutes (remember to refrigerate if you soak it for much longer)
5. Pour mixture into oiled casserole dish (7"x11"ish) and drizzle with the reserved pineapple butter sauce from the skillet
6. Bake at 350F for 30-35 minutes, until center is set and firm
7. Serve warm with coconut milk or a scoop of vanilla (...or eat it cold, from the pan, with a spoon the next day, no shame)