Tasty Tuesday: {A Whole New Way to Roast Your Chicken}

If there’s one classic dish that every hostess with the mostess should have in their repertoire, it’s roast chicken. It’s deceptively easy {just season and in the oven it goes!}, healthy and the leftover possibilities are quite literally endless. Chicken salad sandwiches, chicken strips on top of kale salad, chicken tacos, chicken fajitas…this is the meal that keeps on giving – in a good way!

So when we heard there was a different way to roast the good ole’ chicken, one that’s both faster and guaranteed juicier, we said spatchcock, what the heck is that?!

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Spatchcocking a chicken is a technique that not only helps your roast chicken steal the show at your shmorgishborg, it also helps the chicken stay as tender as possible. By cutting along the backbone and flattening the bird, it cooks faster and more evenly- that means nobody has to chew through overdone chicken again, even if your roast looks a little like it got run over by a mack truck.

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Grill up artichokes and meyer lemons to serve on the side {major flavor!} and you’ve just brought Tuesday night’s boring chicken dinner to a whole new level!

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Garlic Spatchcocked Roast Chicken + Grilled Artichokes & Lemon

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Ingredients:

1 whole medium fryer pasture raised chicken around 3-4lbs
1/2 cup avocado oil, divided
2 cloves garlic, very very finely minced
sea salt and freshly ground black pepper to taste
4 baby artichokes, outer leaves removed, stems and leaves trimmed, halved
1 head garlic, broken into cloves, excess papers removed
2 lemons, cut in half

Instructions:

Preheat oven to 425° F.

Spatchcock the chicken by placing it breast side down and cutting along one side of the backbone with sharp shears. Turn the chicken and cut along the other side of the backbone. Flip the chicken, breast side up and press firmly on the breastbone to completely flatten the chicken. Place on a parchment lined baking sheet.

Combine 3 tbsp avocado oil, minced garlic, one large pinch of sea salt and freshly ground pepper in a small bowl. Rub the outside of the chicken with this mixture.

In a medium bowl, toss 2 tbsp avocado oil, whole garlic cloves, baby artichokes, another pinch of salt and pepper. Arrange artichokes and garlic around the chicken on the baking sheet cut side up.

Place in preheated oven and bake for 20-30 minutes until the chicken is nicely browned and the internal temperature reaches 165°F. Remove from oven and let rest for 10 minutes.

Meanwhile, heat a grill or grill pan. Brush lemon halves with avocado oil and place on grill pan when hot. Leave until lemons are heated through for around 3 minutes, without moving them to preserve grill marks.

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Want to impress at your next dinner party?? Combine our latest Tasty Tuesday recipe series with this dessert and possibly this cocktail and you’re guaranteed to have everyone eating out of the palm of your hand – and mostly likely licking their plates.

Bon Appetito!

 

original photography for apartment 34 by Aubrie Pick // recipe for apartment 34 by AQ Wellness // art direction + styling by Apartment 34 

Tasty Tuesday: {Keen for Quinoa}

As we all know, quinoa is now a staple. It certainly hits my table at least three times a week. And while I love it, it can also get a little…well, let’s just call a spade a spade: boring! Yes you can add in this, that or the other, but I’ve been on the hunt for fresh recipes to really mix my quinoa repertoire up.

Thankfully, the possibilities of how to cook quinoa are pretty endless – it’s such versatile little grain. For this week’s Tasty Tuesday, AQ Wellness dished up their secret recipe for this bright and healthy Spring Asparagus and English Pea Salad. I think we found our new favorite team lunch!

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Spring Asparagus + Pea Quinoa Salad by AQ Wellness

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Ingredients:

2 cups quinoa, soaked overnight with 1 tbsp apple cider vinegar, drained, rinsed well
1 bunch asparagus, sliced 1/4 inch thick at a bias
1 cup shelled english peas
1 meyer lemon, juiced and zested (more if needed)
sea salt and freshly ground pepper
olive oil to taste
mixed greens

Instructions:

Add rinsed and soaked quinoa to a large sauce pan and cover with at least 2 inches of water. Bring to a boil and lower to a simmer for 5 minutes or until grain no longer has a white center.

Add in sliced asparagus and english peas and mix until vegetables turn bright green, around 1-2 minutes. Do not overcook.

Strain quinoa and vegetables in a fine mesh strainer and rinse with cold water to stop cooking. Drain water completely, shaking it vigorously and place in a large bowl.

Stir in meyer lemon zest and juice of 1 lemon. Season to taste with sea salt and freshly ground pepper. Adjust to taste with more lemon juice, lemon zest, salt and pepper.

Drizzle with olive oil and place over a bed of mixed greens.

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Who knew that a great quinoa secret is to soak it overnight in apple cider vinegar?? It certainly ups the flavor factor. This salad is the perfect lunch to make in a big huge bowl and keep the extras for the next day’s leftovers. The veggies are super crisp and crunchy and the meyer lemon zest {which we’re quickly learning is a secret weapon when cooking!} adds that zing of freshness. If you need a last-minute recipe for Easter weekend, I think we’ve found your winner!

 

original photography for apartment 34 by Aubrie Pick // original recipe for apartment 34 by AQ Wellness // dishware by Vietri // art direction + styling by Apartment 34 

Tasty Tuesday: {Healthy Breakfast Tartines}

Last week, we kicked off our healthy Spring recipes series for Tasty Tuesday. It’s time we start feeling great about what we’re eating because Spring cleaning shouldn’t just be about tidying up your home. It’s time to Spring clean our bodies too, right?!

To help do that, we teamed up with AQ Wellness {read more about them here!} to bring you fresh, good-for-you, but most importantly, satisfying meals. Over the course of April we’ll be sharing a full day’s meals to get you started on your way to healthier {and yummier!} living. The Green Pineapple Juice from last week is seriously a must try! Hands down, it’s one of the best juices we’ve ever tasted and that’s saying a lot- we drink green juice like it’s going out of style.

But we all love a good hearty breakfast around Apartment 34 – weekend brunches are our favorite meal of the week afterall – but you don’t have to go out to enjoy something special! We’ve got an option that will make any morning feel like a long lazy Sunday.

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Healthy Breakfast Tartines by AQ Wellness

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Avocado + Old Bay

1 avocado, sliced
sprinkle of old bay

Spread slices of avocado on grilled bread and sprinkle old bay on top. {we also added chives and veganaise to ours!}

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Tomato + Bacon + Basil

1 heirloom tomato, sliced
2 basil leaves
1 piece applewood bacon

Place tomato slices and bacon on toasted bread bacon and top with basil.

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Sardine Salad + Chives

6oz boneless, skinless
smoked sardine fillets like Bar Harbor
1 small shallot, minced
1 tbsp finely sliced celery
2 tbsp soy free veganaise
1 tsp finely chopped fresh chives for garnish

Smash sardines in a bowl and mix with shallots, veganaise and celery. Spread on grilled bread and garnish with fresh chopped chives.

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Kale Salad + Kumquats

3 leaves dino kale, stems removed, blanched and thinly sliced
1 tsp dijon mustard
1/4 cup kumquats, thinly sliced
1 pinch of sea salt
1 small shallot, thinly sliced
3 tbsp olive oil
2 tbsp white balsamic vinegar freshly ground
pepper to taste

Combine balsamic vinegar, dijon, sea salt, olive oil and pepper in a bowl and adjust `to taste. Toss with kale, kumquats and shallots and place over toasted bread.

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Allergy-Free Multigrain Bread

2 3/4 cups warm water
1 cup sorghum flour
2 1/4 tsp active dry yeast (1 package)
1 cup millet flour
2 tbsp coconut nectar
1/2 cup brown rice flour
2 tbsp avocado oil, plus more
1/2 cup amaranth flour
1/3 cup ground chia seeds
1 1/2 tsp fine sea salt
1/3 cup psyllium husks
coarse sea salt for topping

Whisk warm water and coconut nectar in a medium bowl. Sprinkle on yeast and let stand for 5 to 10 minutes or until it foams. If the yeast does not foam, start over with a new package of yeast.

Whisk together the flours and fine sea salt in a large bowl. Add the avocado oil, ground chia seeds, psyllium husks to the yeast mixture and stir until thickened.

Pour the wet ingredients on to the dry ingredients and combine using a spatula or wooden spoon. Add more water if it looks too dry or add in more sorghum flour if it looks too wet (each 1 tbsp at a time). Form the dough into a ball and place it in a clean bowl greased with avocado oil. Let rise for at least an hour in a warm area until doubled in size.

Preheat the oven to 400°F and place a baking sheet full of water on the bottom rack. Punch down dough and knead for another minute then form into a ball. Brush avocado oil on top of the bread and sprinkle with coarse sea salt.

Place dough on a parchment lined baking sheet and bake for 40 minutes or until it sounds hollow when tapped on the bottom. Lest rest for an hour before cutting.

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Phew! This is really five recipes in one post. Sheesh. But what’s fab about them is that you can mix and match to your heart’s {or stomach’s} content! Any of these options would also be delicious no matter what time of day you enjoyed them. Did you also catch that they’re all gluten and dairy free??

If we had to pick a fave it was probably the sardine topped tartine {loved it!}, but if you’re beggin’ for bacon, the tomato bacon tartine is basically an excuse for a BLT in the morning and we’ll take it! If you crave something a little lighter, the avocado tartine is the one for you. We will certainly be breaking these out for the next brunch we host for friends- the spread looks particularly beautiful on a gorgeous organic edged plate like my new faves from Vietri {Just sayin’}.

We can’t wait to hear if you give these a try and what you think!

Bon Appetito!

original photography for apartment 34 by Aubrie Pick // original recipe for apartment 34 by AQ Wellness // dishware by Vietri // art direction + styling by Apartment 34