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Is this the tastiest chicken ever?! How to make the best chicken dish at bloopers

Is this the tastiest chicken ever?! How to make the best chicken dish at bloopers

Have you wanted to know how to make chicken freaking delicious? Private Chef Jason Baker shows all of us how to take simple ingredients and transform them into a meal you will love. After a day at Sand N Straw farm we harvested amazing produce that Chef Baker created a dish from organic kale, rainbow chard, carrots, squash and chicken. Did you know that supporting local farms helps to regenerate the soil, provides more nutrient dense food and supports the local economy? Want to make this food at home? Here is how you do it! Chimichurri Fine Chop/Blend - parsley, cilantro, mint, carrot tops, garlic Add Honey, RW vinegar, s&p to taste. Loosen mixture with olive oil and/or avocado oil Vegetables Pull stems and rough chiffonade kale & Swiss chard. Small dice the onion & garlic. Add onion and garlic to a hot pan with avocado oil. Cook until tender and translucent. Add kale and Swiss chard until wilted and glossy. Season with s&p and juice from lemon Roasted carrots, peel on, washed and scrubbed. Cut in half and roast @ 400F until tender Cut squash into (slightly larger than) bite size pieces, toss in avocado oil and s&p, roast at 400F Chicken Spatchcock Chicken - Remove spine using kitchen shears and reserve spine for chicken stock. Using a chefs knife, score & crack breast plate using the heel of both hands and the pressure of your body weight. Compound Butter- Kerrygold sated butter, (softened), lemon zest, garlic, parsley, pepper Place the chicken on a sheet tray with a cooling rack. Season chicken with s&p. Gently lift the skin away from the flesh and evenly (and generously) distribute the compound butter mixture. Roast chicken @ 450F for 12-15 minutes per pound. 3Lb bird = 36-45 minutes, depending on your oven Cook until poultry reaches an internal temp of 160F, carry over with finish the meat at 165F. When temping the bird, be sure to temp the largest part of meat, away from the bone.
Why are these pancakes BLUE?  Super Food into pancakes? All pancakes are made via solar!  GF & Paleo

Why are these pancakes BLUE? Super Food into pancakes? All pancakes are made via solar! GF & Paleo

Have you ever eaten a pancake with super foods? Super Batter is a company that has figured out how to sneak super foods like Blue Matcha, Dragon Fruit and Lion’s Mane into pancakes. No gluten, no fillers or bad stuff, all Paleo and gluten free! Hear how this awesome young couple went from surfing and teaching yoga to creating an incredible super foods company. We invited Lindsay Jones, executive chef to take the pancakes to the next level and created a fall special with mulled maple syrup, oven roasted sugar pumpkins and home made chia seed granola. Check out this awesome episode! All of these pancakes were made via solar with Goal Zero! All recipes are below so you can make these awesome pancakes at home. You can check out Super Batter at Follow Linday at Pacific Picnic Company at Recipes!!! Mulled Maple Syrup: Ingredients: 12 oz Pure Maple syrup 1 cinnamon stick 4 whole cloves 1 finger of ginger root Orange peel (thick cuts from half and orange) 1 oz Fireball whiskey In a medium saucepan over medium heat, combine maple syrup, cinnamon stick, cloves, ginger, and orange peel. Bring to a boil and hold at a boil while stirring for one minute. Add whiskey, stir, and take off heat. Let steep for up to an hour. The longer the spices “steep” the stronger the flavors will be. Strain spices from the syrup with a fine sieve. Syrup can be reheated. Store in the refrigerator for 7 days. Roasted Pumpkin Ingredients: 1 small sugar pumpkin Coconut oil Preheat oven to 400 F. Small dice pumpkin and toss with a small amount of oil to coat. Place on a parchment lined cookie sheet and roast for 45 minutes or until golden brown. Pumpkin + Chia Granola Ingredients: 5 cups rolled oats 1 cup raw, unshelled pumpkin seeds ½ cup black chia seeds ½ cup coconut oil (liquid) ½ cup honey ½ tsp cinnamon 1 tsp salt Preheat oven to 350 F. In a large mixing bowl, mix the oats, chia, and pumpkin seeds. Add coconut oil, honey, cinnamon, and salt. Mix until completely combined. Pour granola mixture onto a parchment lined cookie sheet and bake for 25-30 minutes, until golden brown. Let cool completely. Keep in an airtight container at room temperature. Keeps for 7-10 days.
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