Saffron Citrus Cooler ~ Happy Spring!

Happy Spring Equinox my followers! 

This being my favorite time of year, I thought I'd share some lovely California poppies taken by my friend in the hills of Walnut Creek. This season brings so much hope of rebirth and renewal, which we all need after this long dark year we have just passed. 

Also, I want to share my delicious recipe for a refreshing spring mocktail! 

The Saffron Citrus Cooler is inspired by one of the most expensive spices on the planet. The plant is hand-harvested for each precious stigma of its flower, hence the price. (Saffron crocus is a fall bloomer with purple petals, yellow stamens, and a three-part red-orange stigma that becomes the saffron strands. It takes a delicate hand to separate the stigma from the plant and not damage it.) 

Fortunately, a little pinch of this spice goes a long way. The saffron spice provides innumerable health benefits with its antioxidants properties. Many of the health benefits, are not yet tested but well known to improve mood, libido, and sexual function, as well as reduced PMS symptoms. Whether you are making this mocktail for the health benefits or just for the delicious refreshing drink, you won't be disappointed. 

Ingredients:

4 cups of water 

1/4 cup of honey 

1/4 cup of maple syrup 

3/4 cup of fresh-squeezed lemon and lime juice 

3/4 cup of orange juice 

1/2 teaspoon of saffron threads

Directions: 

In a saucepan combine 2 cups of water and honey on low heat. Stirring until the honey is dissolved. Remove from heat and add saffron threads. Now set aside for 30 minutes while saffron threads steep in warm water.

In a pitcher stir in 2 cups of water, maple syrup, lemon, lime, and orange juices.  Once the saffron mixture has set, the liquid will be a vibrant yellow and can be added to the pitcher mixture. 

Serve your Saffron Citrus Cooler in an ice-filled glass with an orange wedge! 

Pitcher serves more than 6 glasses. 

Cheers to your health and wellbeing! 

~Tarabud 

Jamaican Jerk Chicken Marinade

When my husband bought us our first Weber grill, I was on a mad looking for marinades that were AIP friendly. Eventually, I just had to make up my own. This recipe is quite easy and can be made on a grill or the oven. Both methods turned out great.  

Ingredients: 

1/3 cup of Coconut Aminos (Soy Sauce alternative) 

1/3 cup of green onions chopped

1 finger of ginger peeled

2 cloves of garlic

Juice of 1 lime 

1/2 teaspoon of lime zest

2 tablespoons of brown sugar 

1 tablespoon of olive oil

1/2 teaspoon of oregano

1/2 teaspoon of thyme 

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg 

1/2 teaspoon of cumin

1/2 teaspoon of black pepper

1 teaspoon of salt 

1.5 pounds of skinless chicken breast

2 Tablespoons of olive oil set aside for the grill. 

In a blender or mixer combine coconut aminos, green onions, garlic, lime juice and zest, olive oil, brown sugar, oregano, thyme, cinnamon, nutmeg, cumin, black pepper, and salt, and blend until smooth.

 Next: cut chicken breast into strips. Place chicken in a shallow dish and pour marinade over chicken. Toss the chicken so it is coated fully by the marinade. Let chicken marinate for at least 2 hours in the refrigerator. I left my chicken to marinate overnight and the flavor was incredible!  

Recipe serves 3 generously

Grilling 

Heat the grill to medium heat and oil the grates with the extra olive oil. Grill chicken for 10 minutes turning the pieces over so that they are evenly grilled. Lower heat and brush with the remaining marinade in the bowl onto the chicken strips. Now cook for 10 minutes longer. This will ensure the meat is cooked inside the strips. 

Baking in Oven

When ready to bake chicken Preheat the oven to 400 degrees. 

On a cookie tray covered in foil, place chicken strips evenly apart. drizzle remaining sauce in the bowl onto chicken strips. Once you place the chicken tray inside the oven lower the heat to 375 degrees. Cook for 40-50 minutes depending on your oven. 

Enjoy with family! 

I found some grilled pineapple was a great compliment to this chicken. 

Let me know how you enjoyed your Jamaican Jerk Chicken in the comments below. 

Tarabud

Gremolata with Pistachios and Cranberries

 

Sometimes you need a little extra help to make your simple meal utterly delicious. I just discovered the Gremolata condiment and I am very excited to share a new recipe with you!

It is said that the word originates from the French word 'gremolade.'  Though the word origin will never be known fully, Italian cuisine has perfected this condiment. Maybe you have heard of the popular dish from Milan Italy, made from a cross-cut veal shank called Osso Buccco alla Milanese? I must try it one day when I go to Italy. 

My gremolata recipe is close to the original version with parsley, garlic, lemon zest at the base but I added cranberries, pistachios, and some orange zest and juice! How about them oranges? We are lucky to have them in season in late winter. This gremolata mix turned out fabulous! I generously sprinkled it over the yellow beets and pan-sauteed lemon garlic chicken, laying on a 1/2 cup of rice. This recipe makes two even servings. 

Ingredients: 

1/4 cup of parsley 

2 teaspoons of lemon zest

2 teaspoons of orange zest

2 garlic gloves 

1/4 teaspoon of salt

1/8 teaspoon of pepper 

2 tablespoons of dried cranberries 

2 tablespoons of roasted pistachio nuts

1/2 teaspoon of lemon juice

1/2 teaspoon of orange juice 

1/2 teaspoon of olive oil 

Put all ingredients in a mixer. I used my Oster mixer on Grind then Blend for less than a minute. Presto you are done! 

Add to any dish you feel needs extra flavor.

Let me know how it turned out for YOU in the comments below. 

Tarabud