I absolutely love this savory Camp Director's spice blend. It was a Christmas gift from my mom, from one of her best friend's daughter Nici, who used to be my neighbor. Follow that one if you can. ;) True story, my childhood years were spent in a suburb north of Atlanta from age 5-12. I haven't seen Nici since then, but I've admired her social medias and growing family since.
Nici lives in Montana with her husband and 2 daughters. She is a master homesteader, gardener, sewer, crafter, maker. She does way cool things I can only dream of. Her blog, Dig This Chick, about all things motherhood and homemaking is inspiring and it's off shoot, Dig + Co , features the handcrafted works of fellow local artisans. If you know me, you know how much I love supporting local and small when able. I'd much rather my few dollars go to a fellow family than some big corp any day. If interested, you can purchase the blend in this recipe there.
FYI, this post is not in any way sponsored, just me, sharing what I truly love. Know of a cool local brand, family, or farm you love to support? Please share it with me. I'm always looking for new ones.
Camp Director's blend is a savory elixir of organic herbs (rosemary, thyme, garlic, citrus, chiles and more), sea salt, and Camp Director Terri's "secret stuff". It's what I consistently grab when I am baking chicken thighs. To be honest, I was never a fan of chicken thighs until my first Whole30. What rock was I living under? I don't know. But boneless skinless chicken thighs have way more flavor, moisture, and fat (which sustains your appetite) than chicken breasts. Plus, they are cheaper. They are a total win and I can't imagine my life now without them.
Note: you can use any spice blend for these thighs, but again this is just the blend I reach for the most as it takes the measurements and guess work out of combining that perfect savory blend.
Ingredients: 1 cup of Extra Virgin Olive Oil 3 tbsp Red Wine Vinegar 3 tbsp Lemon juice 1/4 cup of Camp Director's Blend 1 package of boneless skinless chicken thighs (6-8)
1. Combine all ingredients into a large bowl for at least 1 hour (or longer) to marinate in the fridge. 2. Preheat a 425 degree oven. Place chicken breasts on parchment paper on sheet tray. Brush any leftover marinade on the tops. 3. Bake for 20 mins, flip, bake for another 20 mins.
Meanwhile on the stove top...
Cauliflower "Stirfry" Rice
Ingredients: 2 12oz packages of Cauliflower Rice (I like the organic frozen bags from Trader Joe's and/or whatever you can find in your produce salad section and/or food process 1 head of cauliflower and pulse until fine rice like texture) 3 minced garlic gloves 1 tbsp evoo 1 chopped onion 1 bell pepper sliced Pinch of salt/pepper/Camp Directors blend
1. Heat evoo in large frying pan on med-high heat. 2. Add chopped garlic, onions, peppers and seasonings until cooked down and fragrant. 3. Add cauliflower rice and cook on low for 10 mins. 4. Top with chicken thighs.