Roast Chicken with Bread and Arugula Salad

I did it again; I made something that needs to be shared and didn’t take pictures. Why do I do this to myself? I often wonder if it is so I have to make it again? I doubt it I think I was a little pressed for time; who makes a new roasted chicken recipe during the week for friends? This girl does!
IMG_3634.JPGI knew it was going to be good since it was an Ina Garten recipe and she is a rockstar in the kitchen. And roasted chicken is her thang. Yes I wrote thang on purpose. I can’t be certain how many ways there are to roast a chicken, or how many different ways I have roasted chicken or even how many of them were Ina’s recipes. But everyone should have at least one favorite way to do so and make it often. This one is a keeper, very moist full of flavor and pairs perfectly with the arugula salad.

I actually roasted 2 chickens in two separate pans; one cast iron as instructed and the other in a stainless steel. The bread I used was not thick enough for the cast iron and came out too burned for me. It worked perfectly in the stainless. Thank you KP for asking if I was going to take a picture so I actually have a couple to share just before we dug in.
IMG_3633.JPGRoasted chicken for me is home, warmth, comfort, family and friends. What dish brings you home?

Notes: Season the chicken 24 to 48 hours before you roast it
I hate reading a recipe and get excited about making it and then find out I should have started it a day or so before. 

Roast Chicken with Bread & Arugula Salad
Ingredients

1 (4-4½ pound) whole chicken (try finding a Bell & Evans)
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 or 4 thick slices of country bread – ¾ in thick
Olive oil
Arugula salad (see below)

Directions
Place the chicken in a baking dish, Using your fingers, gently loosen the skin from the breasts without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Ina ties the legs together and tuck the wings under the body. I didn’t do either of those thing and it worked out for me. You do you!
Sprinkle with 2 teaspoons of salt and pepper. Cover the dish tightly with plastic wrap and refrigerate for 24 or 48 hours.

Preheat the oven to 500’F, take the chicken out of the fridge to warm up a bit. Place the bread in a medium 10” cast iron skillet in a single layer. Pour a little olive oil over the bird and place the bird breast side up on the bread. Roast for 30 minutes, turn the bird over and roast for another 15 minutes, or until the juices run clear. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. The bread will be almost burnt on the bottom and soft with the pan drippings on top.

Place the dressed arugula salad in a large, shallow serving platter. Put the chicken and bread on a cutting board. Cut the bread into 1 inch squares and sprinkle it on top of the salad. Carve the chicken into thick slices and place it on top of the salad. Spoon the juices over the chicken, sprinkle it with sea salt and serve warm.

Salad ingredients
¼ cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly cracked black pepper
½ cup olive oil
½ cup thinly sliced scallions, white and green parts
2 tablespoons dried currants
6 cups baby arugula, lightly packed (6 to 8 ounces)

Directions
Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a mason jar, or small bowl. Whisk in the olive oil, stir in the scallions and currants, and set aside.

Place the arugula in a large bowl, add the vinaigrette, and toss well.

Recipe: Ina Garten make it ahead

Cranberry-Pistachio Cookie Bar

So last week I mentioned having some cookie bars cooling while I was writing. They are all gone, no I didn’t eat them all by myself I had some help. Actually it is kinda funny that my son who doesn’t live here anymore but works with my husband so is here most mornings does a drive-by of the stove and immediately looks to see what might be packaged up to snack on.
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My name is Donna and I am a snack-a-holic. (stop laughing KP) we have not one but two snack drawers and anything homemade goes on the shelf above the stove, mostly to keep my dog from counter surfing. Which he has done a few times.

IMG_3615Back to the cookie bars. I am going to blame the magazines I was going through to try to get rid of a few. Out of a half dozen or so I think I got rid of two. That is not how you clean out your magazines/catalogs. While going through them I came across one that they had me at the title Cranberry-Pistachio bars. One of my most favorite combination of sweet and salty is cranberries, pistachios and white chocolate. I have made cookies, biscotti’s and bark with these three magical ingredients and have NEVER been disappointed.
IMG_3622.JPGThese bars are thick, dense and chewy; not too sweet or salty just the right amount I think. Though they did not list white chocolate I had to add a drizzle of some of it melted on top.

Cranberry-Pistachios cookie bars
Preheat oven to 350’F – line a 9×13 pan with foil, spray non-stick spray

Ingredients
¾ cup butter, melted
1¼ cups light brown sugar, packed
1 cup granulated white sugar
½ cup honey
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1½ cup salted pistachios, chopped
1 cup dried cranberries

Directions

In a stand mixer bowl, beat the melted butter, sugars and honey on medium until fluffy about 3-4 minutes. Scrape as needed. Add eggs one at a time, beating well after each one. Beat in the vanilla.
IMG_3616IMG_3617In a small bowl, whisk the flour and salt. Add them to the wet mixture, beating until combined. Add pistachios and cranberries till combined.
IMG_3618IMG_3620Press batter into pan. Bake for 30-40 minutes until a wooden toothpick comes out slightly sticky. Let cool completely in the pan. Optional drizzle of white chocolate. I took a handful of chips and in a Pyrex measuring cup; melted them in the microwave for about a minute. Then drizzled them on the cooled bars. Slice and enjoy!
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Recipe adapted from Southern Lady magazine

Apple Galette – Rustic Tart

I am in a bad way! I have not only been craving baked goods; containing flour, sugar, butter, eggs and vanilla etc. I have been making way too many of them; which also means eating them.
IMG_3610.JPGLast weekend I made 2 different kinds of dessert, as I write there is a pan of cookie bars cooling on the stove. It is a little early to be packing on my winter weight. Yeah like that’s what it is; well that is what we call it when our pants get a little tighter and the baggy sweaters come out.
IMG_3612.JPGMy sister-law was up for the weekend and I had bought some apples the week before that were still in the bowl on the counter. So I decided we were going to make something with them. I can’t be certain but I do not recall ever making a galette and I have always wanted to. What I didn’t know was my sister-in-law had never made a homemade dough before. So many people; including me on occasion; buy pre-made dough from the store; making one from scratch can be well worth the extra 10-20  minutes. Plus it takes me longer to run to the store than to just make a simple crust.
IMG_3600So I held a little cooking class in my kitchen that was enjoyed by everyone. I enjoy showing/making, she enjoyed learning and everyone else enjoyed eating.
IMG_3601IMG_3602A galette is a simply a fancy word for a rustic tart. I mean if you were going to present or try to sell one. I mean you could probably get $3 for a slice of a rustic tart; but by calling it a galette you could probably get $5.

Tart dough
1½ cups (6¾ ounces) unbleached all-purpose flour
2 teaspoons sugar
½ teaspoon table salt
11 tablespoons (5½ ounces) cold, unsalted butter – grated or cut into small pieces
1 large egg yolk
3 tablespoons milk

Fruit Filling
5-7 Granny Smith – 4 cups of apples, peeled, cored and sliced
1/4 cup sugar
2 tablespoons Cinnamon
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In a stand mixer add the flour, sugar and salt. Using the paddle attachment combine the dry ingredients for a about 30 seconds. On low speed add the cold butter to the flour mixture until the flour is no longer white and it can hold together when you squeeze it together in your hand. Around 1-3 minutes. If there are any butter pieces larger than a pea squeeze them to break them up.
IMG_3604In a small bowl mix the egg yolk and milk and then add them to the flour mixture. On low speed mix until the dough just comes together, about 20 seconds. The dough will look crumbly and dry. Dump the dough onto a clean lightly floured surface. Working it with the heel of your hand, push and smear it away from you, gather it back up and repeat until the dough come together and is pliable.
IMG_3607Press it into a disc and wrap it in plastic wrap; let it rest in the fridge for 15-20 minutes. The dough can last up to 4 days in the fridge or a couple of months in the freezer. Place it in the fridge overnight to defrost. Let the dough sit on the counter for 15 minutes before the next step. Preheat the oven to 350’F
IMG_3608While the dough is resting prepare the fruit. Peel, core and slice the apples, add the sugar and cinnamon and some flour. Taste an apple and if it needs more sugar now is the time to add it. Roll the dough on a floured surface into a 13-14 inch circle. It does have to be a circle It doesn’t have to be perfect, remember it is called a rustic tart.
IMG_3609On a sheet pan covered with tin foil or a silpat mat. Place the round dough and add the apples to the center of the dough. If you want to make it pretty line up some of the apples that will be seen through the open part of the top. Fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Working your way around the dough pleating as you go.
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Make an egg wash by beating a whole egg in a small bowl with a fork. Using a pastry brush, brush the pleated dough evenly with some of the egg wash. Sprinkle with whatever sugar you have on hand. I used sugar in the raw.

Bake until the pleats of the dough are golden brown, about an hour. Once done transfer to a rack to cool. When cool enough to handle, transfer to a cutting board or plate and slice. Serve it warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream.

If you want to make a smaller tart you can quarter the dough into four separate disks and wrap each one in plastic wrap. When you roll out the dough into 7 inch circle. When you pleat the dough it should have a 1 inch rim.

When the tart’s ( we each made one) were in the oven I showed my sister-in-law the first dough I was shown how to make when I was a kid. Flour, water and oil. which I still make. I am glad I showed her the galette dough first the second is so easy though not as flaky and buttery but is the only dough I make when making curly cues. Dough rolled out covered with butter cinnamon and sugar rolled up and sliced into 1 to 1 1/2 inch pieces.  

Gyros – Greek street food

We had a wonderful time in Greece, looks like we got out just in time though. They have had a couple of horrible storms where they had to shut down all of the ferries; parts of Athens was flooding and some of the Peloponnese islands are getting hit really hard. I guess my ferry ride into Mykonos harbor pales in comparison to what they are experiencing now. Though at the time it was a new experience for me trying to get into the hull of the ship to get ready to disembark being tossed around like a rag doll due to high winds and rough seas. Looks like we had it easy!

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Theirs

Last week I shared some of the food we had eaten on our journey. Bare with me for another week of Greek food I even made some this week at home and shared it with my son and in-laws. Sorry this one might be a little wordy too.

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Ours – first try don’t judge me too hard!

We rented a car for the day on the island of Mykonos no sure my husband was thrilled with this idea; especially since he was driving; but I wanted to and they say if you are going to rent a car, ATV, or side by side; this is the island to do it as there is less traffic that some of the other ones. My husband might disagree a bit with this. The roads are narrow, the traffic was less but the uneven stone walls leaning in make for a scary ride at times. We did get a little too close to some bushes while a bus was coming at us. Thankfully no damage. Sorry back to food – I read about a few restaurants that you Must Visit while here. We came a across one of them and decided to check it out for dinner; after we handed in the car; no one wants to or should drive there at night especially after a glass of wine or two.
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Our dinner at Bill and Coo was the most expensive meal we had but what an experience in fine cuisine. I’ll share the photos of what we had but I couldn’t begin to tell you how to make any of it. There are several high end restaurants that might break the bank but you can also eat on a dime and still enjoy some great tasting food and have a wonderful experience. After having several gyros on the islands and mainland my husband asked “why are these not more popular back home?” I’m sure they are somewhere in the states, just not anywhere near us.

Enjoy some Bill and Coo food porn!IMG_1245IMG_1246IMG_1247

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The night before we were leaving I wanted to bring back 2 things from Greece. I loved their Pistachios and their pita bread. I found a shop for the nuts but had to ask one of the bellhops at our hotel where a grocery store was so I could get some pita to take home. He tried not to laugh at me but found it hard while saying “um don’t you have pita bread back home?” I get it, of course we do but I have never come across thick ones that wasn’t a pocket; if that makes any sense? for 1.5 euros I packed a 10 pack of pitas in my luggage.

Here is my first attempt at making a chicken Gyro – it won’t be my last; everyone loved them!

Souvlaki is marinated meat skewer which you then take the cooked meat along with some other ingredients; roll everything up in a grilled pita and you got yourself a Gyro
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Souvlaki dry rub for marinade – combine all the below in an airtight container

2 tablespoon dried oregano
2 tablespoon paprika
2 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground pepper

Take 1 tablespoon of the above mixture and combine it with 2 tablespoons fresh lemon juice and 2 tablespoon olive oil. Cube up your chicken, pork or lamb and add to a ziploc bag along with the marinade. Make sure all pieces are covered and let sit up to 24 hours.
I made mine in the morning and had it ready for dinner that night.
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I didn’t skewer them or cook them over the grill only because it was getting dark out and I didn’t want to 🙂 I did grill my Greek pita over an open flame on my stove top. You can eat this as a deconstructed gyro but I think you need to try it as I made it at least once.
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Tzaziki
1 medium Cucumber – grated and drained
1/2 cup Greek yogurt – plain
1 tablespoon extra virgin olive oil
1 1/2 teaspoons lemon juice – fresh is best
1 -2 garlic cloves – minced
2 teaspoons dill or mint – fresh
1/4 teaspoon kosher salt

Grate unpeeled cucumber seeds and all. squeeze out as much of its liquid that you can.
add all the ingredients together. Let it sit for 10 minutes to let it meld. Adjust the ingredients above to your taste. It should last about 4 days in the fridge, that is if you have any leftover. Before serving drizzle a little olive oil on top.
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Gyros
Meat – marinated and cooked
Pita
potatoes – french fries
tomato – chopped
red onion – sliced thinly
Tzaziki

Grill the pita bread, layer the rest of the ingredients, top with fries and tzaziki – roll and enjoy!

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Sunday Family Dinner

Last Sunday the weather was perfect for cooking out on the patio. To combine my favorite Sunday meal – roasted chicken – I mentioned to my husband lets do a beer can chicken out on the grill for dinner. We both had different things on our “to do” list for the day but will end it out on the patio, one of our favorite places to be.
spatchock chicken on grillWe went our separate ways to get some of our “to do” lists things done and my phone went off he said our son was coming for dinner, then a couple of hours later it goes off again, his parents were coming for dinner. Some people might get annoyed their initial dinner plans change but I actually take it as a compliment that he wants to share our favorite food and our favorite place with people we love.
Potatoes on grillWe all sat around the table sharing good food and wine along with some great stories. My  mother-in-law mentioned she was cleaning out a cupboard and didn’t know what to do with her Ebelskiver pan. Firstly all but my daughter had no idea what she was talking about, secondly why in 34+ years I have known her had she never mentioned this special pan or made me any of the Danish pancakes her pan makes? The next day the pan found its way into my kitchen. I had planned on making them and sharing the recipe today but I need to make a batch or two before I share it with you. Stay tuned!
broccoli on grillSunday dinner was one of the only meals I made this week so I don’t have a “new” recipe for you today except it’s another beautiful Sunday and you should try to spend some of it in your happy place with some of your favorite people.

I can’t leave you with nothing so last Sunday’s dinner is worth sharing – I cut the backbone out of two chickens aka spatchcock. Seasoned with olive oil, salt, pepper, garlic, lemon and rosemary.
In my cast iron pan I sliced up some baby potatoes along with an onion and again olive oil, salt and pepper.
I had some broccoli from the garden and wasn’t sure how I should deal with it on the grill so I did the same olive oil, salt and pepper and put the whole head on the grill, turning it a couple of times till it was cooked through and threw a loaf of bread on the top rack to heat up. Pretty perfect way to end the day if I do say so myself.

Grilled Skirt or Flank Steak

It has been a crazy week and I haven’t made anything new to share so I thought I would bring back an oldie but a goody.  I have made this several times and it is always a crowd pleaser.  I hope if you haven’t made this recipe yet, it’s time – maybe for the fourth of July bbq?

If you haven’t ever purchase or tried a skirt or flank steak I really think you ought to check them out. I know they look pretty funky and not very appealing to the eye being all rolled up. And they are not as wildly available in stores as all the other yummy looking steaks; but if you do come across one or both of them give them a chance. They are fairly inexpensive, burn up fast and seasoning them is pretty endless.

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Sometimes you can find them in a cryovac bag which is even better. I can’t tell you how many times I wish I had taken something out of the freezer for dinner. When I see any of them I tend to throw one or more in my cart they are great to have on hand and I like that I can get to it when I want versus having to cook up whatever I wasn’t able to get to and is going to spoil. Life happens and plans change all the time in my crazy world.

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There are a few tricks to these types of meat though. They are pretty fibrous and they really need to be seasoned well and they are best served medium rare and thin sliced. You also need to let them rest, but every meat is better if you give them time to rest to let the juice stay inside the meat instead of all over your cutting board. Once they have rested; slice them thin at an angle and against the grain for a tender bite. If you slice with the grain you will definitely know it as your jaw will be getting an incredible work out; and I fear you will never buy another one.

Dry Rub – enough for 2 or more Steaks

½ cup sweet Paprika
4 tsp garlic powder
1 tbsp kosher salt
2 ½ tsp onion powder
2 tsp chili powder
¼ – ½ cup peanut oil
2 lb Skirt Steak
Kosher salt
Fresh cracked black pepper
1-2 limes

Preheat grill to 450-500’ – cook meat about 2-3 minutes per side

Whisk the first 5 ingredients together; rub steak with peanut oil, sprinkle steak with salt and pepper and 4+/- tsp of rub on both sides; place on hot grill turning once. Remove from heat; squeeze fresh lime over meat, let rest for 3-5 minutes. Slice meat diagonally against the grain.

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Marinade – enough for 1 Steak

1½ cup soy sauce
1/3 cup sugar
1/3 cup rice wine vinegar
1/3 cup chopped onion
¼ cup chopped scallions
½ cup peeled chopped pear
1½ tbs sesame oil
1½ tbs grated orange zest
2 ½ tbs chopped fresh ginger
8-10 cloves garlic
2 lb Flank Steak

Place first 10 ingredients in a blender. Blend into a smooth sauce. Pour the sauce into a heavy duty Ziploc bag; add steak and marinate for up to 24 hours in the fridge.

Preheat grill 450-500’ brush grill with oil; place steak on hot grill 2-3 minutes per side turning once. Remove steak to a platter, cover with foil and let rest 3-5 minutes before serving. Slice meat diagonally against the grain.

Pesto Turkey Pasta

I need to start by saying I try to keep my online media presence pretty low key, well actually I do the same in my day to day “real” life as well. I think I share just enough information about me and also about my family. I try to not “offend” or “overshare” too much and I don’t normally talk about the 3 hot topics; money, religion and politics. At least that was the top three while I was growing up.  Today it seems there is nothing off limits; more and more things are coming out of the shadows everyday.

I was very saddened to hear about the tragedy of Kate Spade and now Anthony Bourdain. I initially wrote the word suicides but I took it out and replaced it with tragedy because it sounded too harsh to me. I was brought up to not talk about anything too personal and I really don’t. Thankfully my daughter does not follow the same rules as I do. She needs help she asks, maybe someday I’ll be more like her.
IMG_2852.JPGI am a firm believer and have said it many many times that no one knows what goes on behind closed doors. My heart breaks for their families and I hope that something positive can come out of these tragic losses. I felt I needed to say this as I have been thinking about it constantly. Depression is real if you need help please ask
US National suicide prevention line: 1-800-273-8255.

IMG_2848I don’t really know how to lead into the recipe I want to share with you so here it goes. My daughter made some delicious Basil Pistachio Pesto last weekend and what we didn’t eat with crackers I thought about using the rest for dinner. I also had some turkey cutlets that I needed to cook up and so it screamed pasta night. This would also be great if you had any leftover turkey though most people I know only eat turkey around Thanksgiving which is kind of a shame.  Who knows maybe you’ll want to try this and make a turkey leg or breast.
IMG_2849Pesto Turkey Pasta

2 large eggs
½ cup pesto – make fresh or buy your favorite brand (my “norm” recipe below) 
Box of pasta – farfalle, egg noodles, gemelli or similar
1 Tbs olive oil
1 lemon zested
1 medium onion diced
2 cloves garlic minced
2 cups chopped cooked turkey meat (cutlets or leftovers)
Kosher salt
Freshly cracked black pepper

Boil water for the pasta and cook according to the package, drain reserving some of the liquid.
IMG_2851.JPGIn a medium bowl add the pesto along with the eggs and the lemon zest.

Saute the onions along with the garlic, add the chopped turkey cook through, or add the already cooked turkey.  
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Add the pasta to the onions and turkey. Pour the egg pesto mixture over the pasta turkey. The heat will cook the egg – similar to carbonara.  


Season with salt and pepper to taste.  If needed add some of the reserved pasta water to lighten up if needed.

Basil Pesto
6 Ounces of washed and dried basil leaves, stems removed
4 Ounces of pine nut
6-8 Cloves of Garlic
2 Ounces of grated parmesan cheese
Olive oil – Salt and Pepper
Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the Parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything.