Tuesday, August 28, 2012

Sun Oven Day 5: Rotisserie Chicken in the Sun Oven



I love cooking meat in the sun oven.  The meat is very tender and moist.   This recipe also works well in the crock pot.   

Because this recipe is naturally very moist sometimes it creates enough steam to fog up the glass on your sun oven.  If this happens then crack open the glass door and allow the steam to escape and then close the glass again.  Remember to cover your cooking pot with a lid to decrease the amount of condensation on the glass.

Rotisserie Chicken in the Sun Oven
printable recipe

1 whole chicken, skinned (4-5 pounds), or an equal amount of boneless skinless chicken breasts
2
teaspoons kosher salt
1 teaspoons paprika
1
teaspoons onion powder
1/2
teaspoons dried thyme
1/2
teaspoons black pepper


Preheat your sun oven to 350 degrees. 

I use a 6 quart slow cooker insert.  (Yes I use my slow cooker insert in my sun oven, it works great, but only use if it is oven safe)  for a 5 pound bird. If you have a dark colored large roasting pan with a lid, that will fit nicely in your sun oven that will work great.

If desired skin the chicken and remove the neck. Rinse chicken and pat dry.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the slow cooker or roasting pan
.

Do not add water.   Cover and cook for about 1 hour. The chicken is finished cooking with the temperature on an instant read thermometer reads: 165 degrees and the chicken as reached the desired tenderness. 



You might want to check out my Ultimate FREE Sun Oven PDF

Saturday, August 25, 2012

Why I am a Shelf Reliance Consultant



Today someone asked me why I am a Shelf Reliance Consultant. 
 
That little boy sitting on the counter "helping" me make brownies is a huge part of it.
 
I think my friend Misty said it the best. 
 
"Being a Shelf Reliance Consultant is unlike any job I've ever had: I get to stay at home with my kids, contribute substantially to my family's financial stability, become more self-reliant and truly help others every day! I'm so glad this opportunity found me!“  --Misty Marsh
 
 
I stay home and I’m a mom.  I make cookies, run kids to piano, and help with homework.   Then when my kids are taken care of I work super hard at my business.  And it pays off.   I make more now working my business part time than I did when I was teaching school full time.  
 
Looking back, I am amazed at how much my Shelf Reliance money has paid for.

 It has paid for a new roof:


A once in a lifetime trip to China with my sisters and mother:

 
A bunch of extra house payments:


And a couple of expensive van repairs (are there any car repairs that are not expensive?):

 

Being a Shelf Reliance consultant has changed my life.  We stress less about money.  I feel great about contributing to my family's income while raising my kids.  I am constantly interacting with amazing people, developing new skills and having a great time. 

If being a consultant is something you want in your life then now is the time to take advantage of a great opportunity!  All consultant kits are 20% off.  I invite you to join my team change your life.

Sign up to be a consultant, and then click “Start Here”   You will need to enter my info: enroller: Heather Lorimer, consultant ID #: 1209, e-mail: heather@teamshelfreliance.com

Are you interested in what Shelf Reliance consultants make?  You can find out here:  What Do Shelf Reliance Consultants Make?

Friday, August 24, 2012

Sun Oven Day 4: Baking Bread in the Sun Oven



How is baking bread in the Sun Oven different from baking bread inside?
Bread rises more than normal when baked in the sun oven.  To prevent overflow be sure to fill pans only ½ full. 
2 loaf pans fit easily in the Sun Oven.  I love to make bread in my round sun oven cooking pot.  If you are making bread in the round sun oven pot you can put two loafs worth of dough in the pot to make one large loaf.


Because bread rises more then normal in the sun oven, during the second rise (when the bread has been shaped and is in the pan) a minimal rise is sufficient.  I usually let my bread rise about 10 minutes in the pan before putting it in the Sun Oven. 


          

It can be difficult to tell if bread is done when cooked in the sun oven.  The easiest way to tell is to use an instant read thermometer and measure the temperature of the middle of the loaf.  White Bread should reach an internal temperature of at least 190 degrees.  Whole grain breads should reach at least 210 degrees.  

       One of the things I LOVE about baking bread in the Sun Oven is that as long as it is a sunny day I can bake bread in the summer and not heat up the house. 

       My favorite bread recipe to bake in the sun oven is Rosemary Olive Oil Bread  scroll to the bottom of the recipes to see the sun oven directions.


You might want to check out my Ultimate FREE Sun Oven PDF.



 

Wednesday, August 22, 2012

Sun Oven Day 3: Sun Oven Pizza





Sun Oven Pizza --A good place to start learning how to use your sun oven
1 1/4 cup hot water
2 1/2 teaspoons yeast
1 Tablespoon sugar
1 1/2 Tablespoon oil
1/2 teaspoons salt
3 cups flour
melted butter
1.     If you are going to bake multiple pizzas at a time, then remove the self leveler.    
2.  Set up Sun Oven and preheat to 350 degrees.  

2.     Pour hot water in mixing bowl. Sprinkle yeast to dissolve. Add sugar, salt,  oil. Stir to combine
3.     Gradually add flour.  Mix well. Knead in mixer for 5 minutes.  The dough should be firm not tacky and soft to the touch.  Let dough rest in bowl until the Sun Oven is preheated.
4.     Place melted butter in the bottom of the pans you are going to cook your pizza in.  (I used brownie pans)
5.     Divide the dough into 4 pieces (if using brownie pans) and press each piece into one pan. The dough should be spread thin enough to cover the entire pan.  
6.     Bake crust without toppings for 10 minutes.   The crust should be firm but not brown. 

7.     Add toppings bake 10 minutes. Until cheese is melted and bubbly.  Remember to be careful removing from the sun oven.  It doesn't look hot but it is.

Okay so now your pizza is in one large rectangle but who wants to eat pizza in squares?  Not my kids.  To cut your pizza into wedges cut it like this photo.  Kid approved pizza, the correct shape and everything.



You might want to check out my Ultimate FREE Sun Oven PDF.
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