Holy Smokes!

This week we've had a roller coaster of weather, Monday was wet and raining and today the forecast is 80. The smoke I'm about to talk about is not from the weather it's actually something you can taste and touch and most anyone can try, but only if you want to.

It all started with a trip to Trader Joes this past Sunday. The trip was no different than any of my other trips besides the fact that I found something NEW. It's a new seasoning called South African Smoke. Now bear with me if you already know about this great seasoning. I'm into day four of using it and have used it daily. It has a wonderful mix of smoked paprika, red pepper flakes, salt and basil. It has a flavor that I've been looking for and now can easily have. Here are just a few things I've used it for:

1. Roast Chicken with South African Smoke

2. Baked Salmon with South African Smoke

3. Mashed Sweet potatoes with South African Smoke

4. Sauteed chard, chicken sausage and sweet potatoes with South African Smoke

I'm a bit of a creature of habit when it comes to the grocery store. I usually buy the things I like, but do keep an eye out for "new" things. My new things must be paleo (or pretty darn close, unless of course it's wine or beer). It's not often I buy much packaged foods besides my canned staples of tuna, coconut milk, sun dried tomatoes, hearts of palm, plantain chips and chicken sausage. So my new items are usually different vegetables or different cuts of meat. I'll share with you my fabulous chicken and hope you enjoy it as much as I did!

Simple South African Smoked Chicken:

What you will need:

1 Whole chicken for roasting, washed, dried and gizzards, neck and hearts removed and discarded

1 onion-chopped

as much or as little South African smoke as you like

1 bay leaf

3-4 tsp crushed garlic or garlic cloves

2-3 TBS olive oil

What to do:

Preheat oven to 300

1. Heat your Dutch oven on the stove top on medium heat and coat pan with olive oil.

2. Place chicken in pot, breast side down and cook for 5 min.

3. Flip chicken over using tongs or inserting utensil in cavity, so breast side is up.

4. Add in onions, garlic and bay leaves and season with more smoke if desired.

5. Cover dutch oven with a sheet of foil, then put lid on.

6. Bake in oven for about hour. Check internal temperature of chicken, should read 160.

7. Once chicken is cooked, remove foil and lid and turn oven temp up to 400 and cook for 5-10 minutes to crisp up the skin.

8. Remove from oven, let sit about 10min, then serve!

That's all for this Thursday, Enjoy!