JMSetzler

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  1. I fired up my grill this afternoon and went on a mission to prep some meals. This dish is a very simple meal of bone-in chicken thighs with the skin removed on a bed of coarsely chopped red potatoes, onions, and some baby spinach at the end. Here's what I did: 2 lbs red potatoes cut roughly (I think I cut each one into 8 pieces) 1 large yellow onion (cut off top and bottom and cut into 8ths and separated) 2 tablespoons extra virgin olive oil 3/4 teaspoon salt 1/2 teaspoon dried rosemary 1/2 teaspoon freshly cracked black pepper Tossed all that together in a mixing bowl to coat the onions and potatoes with oil and seasonings... I transferred this to my 13" round stoneware dish. An oiled baking sheet or cake pan would have been better at keeping the potatoes from sticking... I took the skin off six bone-in chicken thighs and placed them on top of the veggies... I seasoned the chicken with a mix of 3/4 tsp salt, 1/2 tsp dried rosemary, 1/4 tsp black pepper, and 1/2 tsp paprika. I put this on the grill at 425°F for about 30 minutes until the chicken was at 165 degrees internally. I pulled the chicken off and put a handful of baby spinach over the top of the veggies. I let that cook for about 10 minutes to wilt the spinach... i stirred it up and then put the chicken back on and let it cook another 5 minutes or so... good stuff!
  2. Alternative to cheesecloth for clarified butter?

    Glad to hear that. I would love to try reusing it also... @JanellaR I have tried other things with limited success. Paper towels are not quite porous enough... nor are coffee filters. I have a yogurt strainer that I recently tried as well. It worked better than most things but some of the protein solids still got through. A very small amount of that is going to get through anyway, but it will settle to the bottom of whatever container you are storing your ghee in before the whole batch solidifies, so just leave the last bit in the bottom of the jar.
  3. #SeptemberWhole30

    Another runner joining in on the #SeptemberWhole30
  4. John in North Carolina

    I started my Whole30 today along with my fiancee. We bought the Whole30 book a couple weeks ago and think this might be a good program for both of us to re-examine the way we approach food and meals in general. I am a semi-professional griller so I cook a lot of food on the grill and outdoors. I think those foods lend themselves quite well to being or becoming Whole30 compatible. I'll probably be sharing some of my recipes here soon! John Valdese, NC