Kimberly Ann: A Blog About Fashion, Beauty, and Life

Wednesday, May 13, 2015

Share-A-Chef

Hello All,

I wanted to introduce you to my Wednesday Post Idea. Since I am a big fan of everything cooking I wanted to come up with a weekly post idea about all of my favorite Chefs out there. There are so many amazing chefs that I have always loved and even ones that I have just recently found out about. So with this post I will be sharing some of my favorite Chefs and showing my favorite recipes from each person. So, enjoy and comment below on your favorite go-to person when its time to be in the kitchen!!

KP


My first chef that I recently discovered is Tiffani Theissen! You may all remember her from her "Saved By the Bell" days, but now she is still acting as well as being a mom, and a cook. She recently put out a new cooking show, "Dinner at Tiffani's" and I just love it! You can get a sneak peak here.  So here is one of my favorite recipes that she introduced me too!





Roasted Chicken with Orange Glaze

Recipe courtesy of Tiffani Thiessen
Total Time: 
1 hr 10 min
Prep:
10 min 
|
Inactive Prep:
10 min
|
Cook:
50 min
Level:
Easy
Yield:
4 servings

INGREDIENTS

  • ORANGE CITRUS GLAZE:
  • 1 large navel orange, zested and juiced (1/2 cup)
  • 2 tablespoons honey
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 cup canola oil
  • CHICKEN:
  • 4 boneless skin-on chicken breasts
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper

DIRECTIONS

For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup 

For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet. 


Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.






2 comments:

  1. I love cooking so I'll be looking forward to these chef posts. I had no idea Tiffani Amber-Theissen liked to cook! Thanks for sharing. I'll definitely have to check out her show! :-)
    "The Busy Brunette"
    http://thebusybrunette.blogspot.com/

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    1. I am so glad that you came over to take a look at my blog!! I am glad you are going to come back and check it out again!

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