Tuesday, September 15, 2015

Paprika & Lemon BLUE GOOSE PURE FOODS Chicken & Chicken Sausage and White Bean Stuffing!

Happy Tuesday friends!

For those of you who DO NOT follow me on Instagram or Twitter may not now that I've partnered up with Blue Goose Pure Foods (website is being updated) as their newest BA - Brand Ambassador!  This means you can follow us and them for weekly (or more) recipes, tips & ideas using their great products and line of organic and ethically raised proteins. 


 Fortunate for RBN their brand policies are inline with ours - they support local & community brands and ideas, they use only the best and ethical local farmers & it shows in the food!  My goal is use my Nutrition background for healthy and nutritious elements and then sprinkle my Culinary Expertise with fun techniques and methods to learn and implement into YOUR home kitchen!  

Bonus: Fall in Ontario is such a rich and season with a great line up of local & seasonal ingredients at our finger tips!

RBN Smoked Paprika & Lemon Roasted Chicken 


What you'll need:

1 Blue Goose whole chicken (Breast or thighs could work too)
2 lemons
3 cloves garlic, minced
2 tbsp Smoked or Spanish paprika 
3 tbsp EVOO
Sea salt & cracked pepper

What to do:

Preheat oven to 400.  Wash your chicken and dry thoroughly - may sound odd but I always do it!  May need to remove giblets or trim any excess fat.  Mix together 2 tbsp of EVOO, paprika, 1/2 lemon and S&P into a wet rub.   Rub all over chicken and try to save half of the marinade.  Stuff chicken with cooled down stuffing (recipe below).  Season with extra salt and pepper.  Cap stuffing with half a lemon (shown here) and add remaining stuffing into a small casserole dish and put aside.  Roast chicken for 20-25 minutes at 400.  Afterwards lower to 375 and bake an addition 40-55 minutes - this is a great time to re-marinade.  Using a thermometer - internal temp should be 180f (82c).   ***When there is roughly 20 minutes left add in extra stuffing to reheat.  Let rest for 10/12 minutes to allow juices to redistribute.  I served our chicken with roasted tomatoes and acorn squash, for a lighter meal add a spinach salad and some sautéed greens.



What you'll need:

2 cups cooked white kidney beans (soaked method or org can)
3 Blue Goose paprika chicken sausages, diced
1 sweet onion, chopped
2 garlic cloves, minced
Small handful fresh parsley
1/2 lemon juiced
1/2 tsp poultry spice
1 tbsp maple syrup
1 tbsp bourbon
1 tbsp raisins

What to do: 

Sauté onions and garlic until translucent.  Add in sausages and try to render and crisp up.  Add in beans and remaining ingredients EXCEPT parsley & bourbon.  Cook stuffing for 3-5 minutes, then finish with last ingredients.  Allow to cool before stuffing to prevent any burns.  Once chicken is done, remove stuffing into a bowl to serve.  Finish with fried sage leaves or more parsley & lemon!


Roasted Tomato side dish: Tomatoes, garlic & EVOO. Roast for 20.

Again follow us on Instagram & Twitter to get your WEEKLY BLUE GOOSE recipes (link in top of blog)..

For where to shop, questions or recipe ideas email me!

Also relaunching RBN 30-day White OUT challenge: 30 days no white foods, no processed foods & NO sugar!  Email me for your copy ~ $75.00
*Includes support through email.
*4 Food journal walk through & critique.
*Recipes & Lifestyle tips
and MORE!!!

xox rbn.

UP on the blog/website this wknd:  

Surf & Turf Taco's: BLUE GOOSE sausage & giant prawns!



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