So in order to get the Hubby off my back regarding random bottles of hard cider in the fridge, I decided to use it for cooking in addition to drinking it. I'm not much of a drinker. It takes me forever to finish just a bottle of beer... like to the point of it getting warms. Hard ciders, on the other hand, are much easier for me to glugg down. My favorite would either be Woodchuck's 802 or their seasonal Spring Cider. Another brand I really like is Crispin (formerly Fox Barrel) Pacific Pear Cider.
With that being said, sometimes I'll go on a buying spree of ciders and always end up with waaaay too many. Sometimes the Hubby has to help me drink them (by them, I mean most of it). I figure this time around I'll put them to good use, lol. The hard cider chicken turned out okay. My cider has ginger in it so it made the flavors all wonky. The veggie dish, on the other hand, was a little underwhelming. So, all in all, an okay dinner. *sigh*
Hard Cider Chicken
(from Native Sun)
6 chicken thighs (no drumsticks, bone in)
6 oz hard cider (brand of your choice)
adobo seasoning (enough to dust both sides of the chicken)
1/2 tsp coconut crystals (or honey or raw sugar)
Heat the grill to high heat or preheat the oven to 400 degrees Fahrenheit.
In a saucepan, combine hard cider and coconut crystals on medium-high heat until the coconut crystals are dissolved. Coat the chicken with a light dusting of the adobo seasoning on all sides and then pour the beer over the chicken. Cover and let sit for 30 minutes.
Grilling:
Place the chicken on the grill (leave it open). This should take about 20 minutes total, and you should flip every 5 minutes (roughly, you will need to watch it).
Oven Baked:
Put a little oil down in the pan (or use an oiled grill pan, our favorite because it doesn’t allow the chicken to get soggy) and place the chicken on the pan.
Cook for about 30 minutes at 400, then turn the heat down to 350 and cook for about 15-20 minutes (again, it depends on how big the chicken is, you want the juices to run clear, not pink).
If your chicken is not browning enough, turn the heat up to 500 degrees (broil it) for 5 minutes. Let it sit for 5 minutes, then serve.
Pan-Roasted Cauliflower and Zucchini.
(from Popular Paleo)
1/2 head of cauliflower, cut into florets
2 zucchini, large dice
2 cloves garlic, minced
1/2 tsp dried Italian seasoning
1/4 tsp onion powder
1/4 tsp Celtic sea salt
pinch of red chili flakes
1/4 cup coconut oil
optional Italian flat-leaf parsley garnish
In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauli has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start.
Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so until the zucchini has softened and taken on some color, taking care not to burn the garlic. Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it
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