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Oven Roasted Marmalade Chicken

October 08, 2016

Marmalade isn't just for breakfast! It makes this chicken sweet & sticky - add some rice, roasted broccoli & you've got a great dinner on the table in no time flat!

Oven Roasted Marmalade Chicken

Recipe Type: Main Course

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 6 bone in, skin on chicken thighs
  • 2 Tbsp. olive oil
  • Salt & pepper
  • For the sauce:
  • ½ cup your favorite white wine
  • 1 shallot, minced
  • 6 Tbsp. McKay's orange marmalade
  • 2 teaspoon Dijon mustard
  • 2 Tbsp. fresh squeezed lemon juice
  • 1 Tbsp. butter
  • ¼ tsp. salt & freshly cracked black pepper
Instructions
  1. Preheat oven to 350 degrees F. Pat dry the chicken pieces and season with salt and pepper.
  2. Heat olive oil over medium-high heat until it starts to shimmer in a heavy bottom large skillet that can go from the stove top into the oven. Add the chicken pieces skin side down and cook until the skin is golden brown and crispy, about 5-8 minutes. Turn chicken pieces over, making sure to not tear the skin, and cook another 5-8 minutes until golden brown. Remove chicken pieces form the pan and tent with foil. Drain the pan of excess fat.
  3. For the sauce - return pan to the burner over medium heat. Add wine and deglaze pan loosening the bits from the bottom of the pan. Add the onions and simmer 5 minutes to reduce the wine. Add the marmalade, Dijon mustard, lemon juice, butter and salt. Whisk until the sauce is uniformly blended. Season with pepper to taste. Add the chicken back to the pan and spoon the sauce over the pieces. Place skillet in the oven and bake about 30 minutes until the juices run clear and the internal temperature of the meat is 165-175 degrees F. Spoon the sauce over the chicken pieces several times during the cooking process.

Cranberry Orange Martini

October 07, 2016

Cranberry Orange Martini

Recipe Type: Beverage
Cuisine: Thanksgiving
#Thanksgiving libations! Cheers! #drinklocal
Ingredients
  • 1.5 oz. Gillespie's Fine Spirits Ltd. vodka
  • ½ oz. orange liqueur
  • ½ oz. dry vermouth
  • 1.5 oz. cranberry juice
  • 1 cup ice
  • Fresh whole cranberries for garnish
Instructions
  1. Combine vodka, orange liqueur, vermouth, cranberry juice, and ice in a cocktail shaker.
  2. Shake vigorously to chill.
  3. Pour into martini glasses, and serve.
  4. Garnish with cranberries.

Coconut Pineapple Pecan Cake

October 07, 2016

 

"Can you please bring a dessert?" Okay, this is AMAZING (and it isn't pumpkin!) It is way to make & it travels really well. This could be a fantastic addition to your #Thanksgiving meal and a great answer to that simple request.

Coconut Pineapple Pecan Cake

Delicious. Any time of the year!

Ingredients for Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 3 eggs
  • 1 cup grapeseed oil
  • 2 teaspoons vanilla *
  • 1 20-ounce can crushed pineapple, with juice
  • 1 ½ cups finely chopped pecans, divided
  • 1 cup flaked, sweetened coconut
  • Cream Cheese Frosting
    • *Available from Well Seasoned

Ingredients for Cream Cheese Frosting:

  • 1 8oz. brick of cream cheese, at room temperature
  • ½ cup butter, at room temperature
  • 1 teaspoon vanilla*
  • 2 cups powdered sugar, sifted

Instructions for Cake:

  1. Sift together flour, baking soda, salt; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
  2. Add pineapple (undrained), 1 cup chopped pecans and coconut, continue mixing on medium-low speed until all ingredients are thoroughly combined.
  3. Grease 13 x 9” baking pan. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
  4. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining ½ cup chopped pecans over cake & serve.

Instructions for Frosting:

  1. Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar until smooth & spread on cake. Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

Prep Time (pre-bake): 15 Minutes

Cook time: 45 Min

Fettuccine Alfredo with Asparagus

October 07, 2016

TGIF! After a long week, this quick dinner will do the trick! Add a glass of wine a chunk of crusty bread and say hello to the weekend!

Fetuccine Alfredo with Asparagus

Recipe Type: Main Course
Cuisine: Italian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 lb. fresh asparagus
  • 1 lb. fettuccine
  • ¼ cup butter, cut into pieces
  • 1 cup whipping cream
  • Pinch grated nutmeg
  • ¾ teaspoon salt
  • 1/8 teaspoon freshly cracked black pepper
  • ½ cup grated Parmesan cheese, plus more for serving
Instructions
  1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1” pieces.
  2. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
  3. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Drain the pasta and asparagus.
  4. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Simple Roasted Roots

October 06, 2016

Plan a few Thanksgiving sides can be made ahead and roasted while your turkey rests. These seasonal root veggies are an excellent addition to any meal, garnish with goat cheese or keep it simple! #eatlocal

Simple Roasted Roots

Recipe Type: Side Dish
Cuisine: Vegetarian
Ingredients
  • 1 pound beets, peeled, quartered
  • ½ pound carrots, peeled, cut in half
  • 1 pound turnips, peeled, quartered
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Nonna Pias Balsamic Reductions rosemary reduction for drizzling
Instructions
  1. Preheat oven to 400°F.
  2. Place beets, carrots, and turnips in a bowl. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
  3. Spread in a single layer on a roasting pan. Roast for 1 hour, until caramelized & fork tender. Remove from oven and drizzle with balsamic reduction.

Greek Chicken & Rice

October 05, 2016

One pot Wednesday. This recipe is a keeper!

Greek Chicken & Rice

Recipe Type: Main Course
Cuisine: Mediterranean
A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC
Ingredients
  • For the Chicken Marinade:
  • 5 chicken thighs, skin on, bone in
  • 2 lemons zested + 4 tbsp. lemon juice
  • 1 tbsp. dried oregano
  • 4 garlic cloves, minced
  • ½ tsp salt
  • For the Rice:
  • 1½ tbsp. olive oil
  • 1 small onion, finely diced
  • 1 cup basmati rice
  • 2 ¼ cups chicken broth
  • 1 tbsp. dried oregano
  • ¾ tsp salt
  • Freshly cracked black pepper
  • Finely chopped parsley for garnish
  • More fresh lemon zest for garnish
  • ¼ cup crumbled Feta cheese for garnish
Instructions
  1. Combine the Chicken and Marinade ingredients in a ziplock bag and refrigerate overnight.
  2. Preheat oven to 350F.
  3. Remove chicken from marinade, but reserve the Marinade. Heat ½ tbsp. olive oil in a deep, heavy skillet over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. Pour off fat and wipe the pan clean. Return it to the stove and heat 1 tbsp. olive oil again over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining ingredients and reserved Marinade.
  4. Let the liquid come to a simmer and then add the chicken. Cover with a tight fitting lid and transfer to the oven for about 35 minutes. Remove the lid and bake for another 10 minutes, or until all the liquid is absorbed and the rice is tender. Remove from the oven and allow to rest for 5 minutes before serving, garnish with parsley, feta cheese and fresh lemon zest, if desired.
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