Archive for January, 2013

greek chicken with lemon + oregano

Posted: January 31, 2013 in Dinner
Serves: 4-6
For the ChickenGreek Chicken with Lemon + Oregano | The Clever Carrot
  • 1x 3-4 lb. roasting chicken, cut into pieces*
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tsp. lemon zest
  • ¼ c. fresh lemon juice, about 2-3 lemons
  • 1 tbsp. dried oregano
  • ¾ c. olive oil
  • ½ tsp. salt
  • 3 sprigs fresh oregano
  • 3 cloves of garlic, grated
On the side
  • 1½ lbs. potatoes, skin on, cut into 1″ chunks
  • 2 tsp. olive oil
  • salt & pepper to taste
  • 6 large handfuls of mixed lettuce
  • 1 pint of colorful cherry tomatoes
  • ½ c. feta cheese, crumbled
  • 2 lemons for roastingGreek-style marinade | The Clever Carrot
  • fresh oregano sprigs
* Your cooking time will vary (+/-) depending on the size of your chicken.
  1. Remove the chicken from the refrigerator 30 minutes prior to cooking.
  2. Preheat your oven to 375 F. Grab a large roasting pan big enough to fit the chicken and potatoes in 1 single layer. Lightly coat with olive oil. Use 2 pans if necessary.
  3. Start the potatoes- for golden, sticky spuds start cooking them before the chicken goes into the oven. Add the chopped potatoes to the roasting pan, drizzle with olive oil, and season with salt and pepper. Toss to combine. Cook for about 20 minutes.
  4. Prepare the chicken- rinse the chicken with cold water and pat dry with paper towels. Set aside while you prepare the marinade.
  5. For the marinade- combine the first 5 marinade ingredients, zesting the lemons before you juice them (about 2). Whisk to emulsify, and reserve half of the sauce for your vinaigrette.
  6. To the marinade bowl, now add the chopped oregano leaves and grated garlic (use a microplane for this).
  7. After 20 minutes have passed, remove the potatoes from the oven and add the chicken pieces (or place into a separate pan if using). Pour some of the marinade over the chicken massaging it on top and underneath the skin. Season generously with salt and pepper.
  8. Add the rest of the marinade over the potatoes and toss gently.
  9. Cut the lemons in half and roast them alongside the chicken.
  10. Roast everything in the oven for about 45 minutes or more depending on the size of your chicken.
  11. The chicken is done when the skin is golden and crispy and the juices run clear. For extra crispy skin, place the chicken under the broiler for a couple of minutes.
  12. To serve, place the chicken and roasted lemons on a platter. Serve with the potatoes, salad, and reserved vinaigrette on the side.Greek Chicken with Lemon + Oregano | The Clever Carrot

Meyer Lemon Skillet Cake (g-free)

Posted: January 31, 2013 in Dessert

Makes 8-10 servings
1 cup of sugar, plus more for sprinkling
Grated zest of 2 Meyer lemons, *1 regular lemon will do if you cannot find Meyer lemons
2 large eggs
1/4 tsp. salt
1 tsp. g-free vanilla extract
1/2 tsp. g-free almond extract
1 cup Better Batter g-free all purpose flour
1 stick (8 Tbsp.) unsalted butter, melted and cooled
1/4 cup sliced almonds

Place a rack in the center of the oven and preheat to 350° F. Butter a well-seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet or 9-inch cake pan. *If using a cake pan be sure to grease the pan very well or your cake will not release, trust my personal experience on this one.

In a medium sized bowl mix the sugar and the lemon zest, rubbing the zest into the sugar granules with your fingers, until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended, add the salt and the extracts and whisk well to mix. Switch to a rubber spatula and stir in the flour, then gently fold in the melted butter until completely incorporated.

Pour the batter into the skillet and smooth the top with your spatula. Sprinkle the sliced almonds and extra sugar over the top of the cake and place in the oven. *If using a cake pan, place the pan on a baking sheet in the oven instead of directly on the rack.

Bake the cake for 25-30 minutes, or until it is a beautiful golden color and slightly crisp on the outside. Remove the skillet from the oven and let cool for 5-10 minutes, then run a thin knife around the sides and the bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

This cake stores really well, unlike some g-free baked goods. Wrap it well and it should keep for 3-5 days at room temperature.

Potato, Ham, and Spinach Frittata

Posted: January 21, 2013 in Breakfast
Serves 4| Hands-On Time: 20m| Total Time: 35m
Potato, Ham, and Spinach Frittata
  • 3  tablespoons olive oil
  • 2  small russet potatoes (about 3/4 pound), peeled and thinly sliced
  • 1  small onion, thinly sliced
  • 9  large eggs
  • kosher salt and black pepper
  • 1  10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
  • 4  ounces white Cheddar, grated (1 cup)
  • 4  ounces thinly sliced deli ham, cut into 2-inch pieces
  • 1  tablespoon red wine vinegar
  • 1  teaspoon Dijon mustard
  • 1  head red leaf lettuce, torn into bite-size pieces (6 cups)
  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
  2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
  3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
  4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.

Cranberry Orange Scones

Posted: January 21, 2013 in Breakfast

Cranberry Orange Scones recipe and images by Lacey Baier, a sweet pea chef

makes 12 scones

2 cups plus 1/4 cup all-purpose flour, plus more for kneading
1/4 cup packed brown sugar
1 tbsp. baking powder
1/4 tsp. kosher salt
1/4 cup unsalted butter, chilled and diced
1 cup dried cranberries
1 medium orange (for zest and 2 tbsp. freshly squeezed juice)
1/2 cup plain yogurt
2 eggs, separated
1 tbsp. milk
1/2 cup confectioner’s sugar


Preheat oven to 375 degrees.

Combine 2 cups flour, brown sugar, baking powder and kosher salt in a large mixing bowl. Add chilled butter and cut into flour mixture until butter resembles pea-sized pieces.

In a small bowl, combine dried cranberries, orange zest from 1 medium orange and 1/4 cup flour. Stir until cranberries are well coated with the flour, then add to flour and butter mixture and stir to combine.

In a separate large mixing bowl, beat together yogurt and egg until light and fluffy, about 3-5 minutes. Gradually add dry ingredients to wet ingredients. Once all ingredients are combined, knead dough on a lightly floured surface until dough is well-formed, about 1 minute.

Divide dough into two equal portions. Roll each portion into two 6-inch circles at about 3/4-inch thickness. Cut each circle into 6 equal pieces/wedges. Place wedges on 1-2 baking sheets lined with parchment paper, separated by about 1-2 inches.  Beat 1 egg with 1 tbsp. milk in small bowl and lightly brush over the tops of the scones right before placing into the oven.  Bake for 15-20 minutes, or until tops are golden brown. Remove from oven and cool scones on cooling rack. Drizzle with Sweet Orange Glaze (recipe below), if desired.

To make Sweet Orange Glaze, combine 1-2 tbsp. freshly squeezed orange juice with 1 cup confectioner’s sugar until smooth and runny. Add additional orange juice until mixture is loose enough to drizzle, if necessary. Drizzle over scones when they are completely cooled.

   Cranberry Orange Scones recipe and images by Lacey Baier, a sweet pea chefCranberry Orange Scones recipe and images by Lacey Baier, a sweet pea chef

Cranberry Orange Scones recipe and images by Lacey Baier, a sweet pea chefCranberry Orange Scones recipe and images by Lacey Baier, a sweet pea chef

Mexican-inspired Slaw (or Cabbage Salad)
slightly adapted from Jamie’s America
serves 4-6

  • ½ small green cabbage
  • ½ small red cabbage
  • small bunch of radishes
  • 2 carrots
  • bunch of cilantro, leaves + stems
  • 2 large jalapeños
  • 1 small red onion
  • extra virgin olive oil
  • juice of 2-3 limes
  • sea salt

Olive Oil & Vinegar Bread Dip

Posted: January 11, 2013 in Appetizer
Prep time:  5 mins
Total time:  5 mins
Yields: About 2 Cups
  • 3 cloves garlic, minced
  • 2 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup of extra virgin olive oil
  • ⅔ cup of balsamic vinegar
  1. In a bottle with a lid add in all ingredients and shake well.
  2. Serve immediately or store in refrigerator until another time.
  3. Allow to come to room temperature and shake well before serving.


Posted: January 11, 2013 in Dessert

Part 1:Crumble
3 tbsp. flour
4 c. blackberries, or other berries
1/4 c. brown sugar
1/2 tsp. cinnamon

Part 2:
1/2 c. flour
1/2 c. oatmeal, uncooked
1/2 c. brown sugar
1/4 c. granulated sugar
1/2 c. butter
1/4 c. pecans, (optional)
Part 1: Mix berries, brown sugar, flour and cinnamon in 9 inch square pan.Part 2: Cut butter into dry ingredients and put topping on berry mixture. Top with nuts. Bake at 375 degrees for 30 minutes or until bubbly and slightly browned. Serves 8.