Yummy Dinners

Autumn Roasted Lemon-Rosemary Chicken With Apples and Potatoes

Servings: 6-8
Author Notes:
Friends and family will love this autumnal delight.
Ingredients:
1 small lemon1 whole chicken (4 1/2 to 5 pounds)3 1/2 lbs. Russet potatoes peeled and quartered1/2 lb. carrots peeled and cut into bite-sized chunks2 organic apples, each cored and cut into 8 half moons (leave peel on)1/3 cup olive oil1/2 cup lemon juice2 tsp. salt1 tsp. ground black pepper2 tsp. pressed garlic2 Tbsp. coarsely chopped fresh rosemary leaves
Instructions:
Preheat oven to 450 degrees, F.For the Chicken:Remove the bag of giblets and set aside. Rinse the chicken and pat dry inside and out. Pierce the lemon all over with small sharp knife. Put lemon in cavity of chicken. Tie chicken legs together with kitchen twine. Arrange on a V-roasting rack, breast side up in middle of a large non-stick roasting pan; arrange potatoes, carrots and apples around it. *If desired, add liver and gibblets to pan.Lemon-Rosemary Seasoning:In a small bowl, whisk olive oil, lemon juice, salt, black pepper, garlic and rosemary. Pour mixture over chicken, Vegatables and apples, then spread mixture with fingertips to coat all surfaces.Roast uncovered for 15 minutes in preheated oven. Turn heat down to 375 degrees F and roast additional 1 hour 15 minutes, or until thickest part of thigh registeres 180 degrees F, breast meat registers 170 degrees F and potatoes are tender and browned.*Chicken may also be roasted directly in pan or on a vertical roaster. If using a vertical roaster, do not put lemon in cavity and do not truss legs.

Cilantro natrual chicken sausage tacos

Servings: 4
Ingredients:
4 6-inch-diameter corn tortillas2 Tbsp. olive oil2 Hans' Spicy Cilantro natural chicken sausages, cut into bite-sized pieces1 small red onion, thinly sliced1 tsp. ground cumin1/3 cup crumbled Monterrey jack cheese1/2 cup chopped fresh cilantro1 1/3 cups sliced romaine lettucePurchased red or green salsa
Instructions:
Wrap tortillas in aluminum foil, place in 275 degree, F, oven for 5-10 minutes.
Heat oil in large nonstick skillet over medium-high heat. Add sausage and cook until brown, about 4 minutes. Add onion and cumin to skillet; saute until onion is golden and sausage is warmed through, about 8 minutes. Fill each tortilla with sausage mixture, cheese, cilantro, salsa and lettuce.

Citrus herb roasted organic chicken

Servings: 4-6
Author Notes:
This recipe (featured in the Costco cookbook) turns a chicken dinner into a special occasion using Coleman Organic chicken.
Ingredients:
1 Coleman Organic whole chicken (about 5 pounds)1 tbsp. organic dry poultry rub, divided1 oranges, peeled and quartered1 small onion, coarsely choppedHerb seasoning topping:2 garlic cloves, finely minced2 shallots, finely minced4 tbsp. extra-virgin olive oil1 tsp. finely ground sea salt1 tbsp. organic dry poultry rub, divided
Instructions:
Preheat oven to 425 degrees, FRemove the giblet pack from inside the organic chicken and save for use in soup or stock. Rinse organic chicken and pat dry. Rub inside of organic chicken with 1/2 tablespoon poultry rub. Combine orange quarters and onion with the remaining poultry rub and toss to coat evenly. Insert this mixture into the cavity.Place organic chicken in a roasting pan, breast-side up.To prepare the topping, combine the herb seasoning ingredients in a small bowl. Slide a small rubber spatula between the skin and the breast meat to seperate. Spread half of the topping under the skin of both breasts from the cavity opening, spreading evenly over the whole breast area with the fingertips. Rub the remaining topping all over the outside of the bird.Cover loosely with foil and bake for approximately 90 minutes, or until internal temperature is 165 degrees, F. Remove foild during the last 10 minutes of baking time to allow the organic chicken to brown.
Let stand for 5-10 minutes before carving. This allows all the natural juices to remail in the meat.

Hawaiian pulled pork

Servings: 5-6
Author Notes:
This slow-cooked favorite is great on its own or in a sandwich.
Ingredients:
3 pounds Coleman Natural Hampshire Pork Loin2 cups water1 Tbsp. grated ginger, peeled1 pressed garlic clove1 1/2 tsp. liquid smoke flavoring2 Tbsp. (or to taste) course sea salt2 tsp. soy sauce
Instructions:
Preheat oven to 400 degrees, F, or preheat a 5-quart crock to low. Place pork in a roasting pan or crockpot. Combine water, soy sauce and liquid smoke; pour over pork. Rub meat with salt, garlic and ginger.
Stove:
Cover and roast for three hours. Remove from pan and shred.
Crockpot:
Cover and simmer for 4 or more hours, pork should fall apart when stirred

Natural BLT

Servings: 2
Author Notes:
Coleman Natural Uncured Bacon makes this BLT a healthy and tasty lunchtime treat!
Ingredients:
6 sliced Coleman Natural Uncured Hickory Smoked Bacon4 pieces multi-grain bread1 avocado4 pieces green leaf lettuce, washed shaken dryStone-ground mustard1 vine-ripened tomato2 slices of sharp white cheddar cheese
Instructions:
Prepare the bacon, either on the stovetop, in the oven, or microwave. Toast the four slices bread and spread the mustard on one side of two slices. Slice the avocado into lengthwise pieces. On the slice of bread with the mustard, layer the avocado, cheese, bacon, lettuce and tomato. Top with the two other slices of toast and enjoy you lunch without the preservatives!

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