roasted

Oven Fried Chicken – must try

Both of my freezers are just ridiculously full; it could have something to do with zucchini bread but there is just no more room; so it’s time to do one of my; OK probably not my favorite; but I don’t mind cooking with what’s on hand versus doing a full grocery shopping every week. It not only saves me a boatload of money; It makes me be a little more creative and also helps use up things before they go bad. It does take me about a month or so to get both freezers a little less crowded or at least enough that I can tell what the heck is in there.

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Here in marks another quandary; I do try to make an effort to mark the containers but sometimes I’m like oh I will know exactly what that is, I’m sure I’ll remember the color of the cover for the marinara sauce is 3 months or even 3 weeks later and I am just so wrong but I still do it; I have issues. The other day I saw a tub of a red sauce I opened it, smelled it and I am not sure what kind of marinara it is or what it was for or from. I do know that I will take it out of the freezer put it in the fridge and in a couple of days I will be making something with it. I mean why would I have saved it if I didn’t have a plan. Yeah pretty thin huh; I think so too.

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I took out some chicken thighs and saw a recipe for fried chicken so of course I wanted fried chicken. But I wasn’t up to getting out the oil heating it up and start frying it was getting late it was a weeknight and I just didn’t want to clean up that much of a mess. If you have never tried oven fried chicken, it is a thing and it is pretty damn good. Also if you have never tried Franks Hot Sauce you need to pick up a bottle and put it in your fridge. I use it all the time, it’s not too hot and adds a little heat right when/where you need it.

Oven Fried Chicken

Preheat oven to 400 degrees
2 large eggs
1 TBS Dijon mustard
1 TBS honey
1 TBS hot sauce – Franks
Kosher salt and Freshly cracked black pepper
2 ½ cups panko bread crumbs
2 tsp Kosher salt
½ tsp black pepper
½ smoked paprika
¼ tsp cayenne pepper
¼ tsp garlic powder
8 chicken thighs

2 pie plates or shallow dish – 1 for the liquid the other for the dry ingredients
In 1 whisk eggs, mustard, honey, hot sauce and salt and pepper
In the other add the panko, paprika, cayenne, garlic and salt and pepper whisk to combine

img_4542Dredge the chicken in the wet ingredients and then into the dry ingredients pressing the breadcrumbs as needed.

img_4539img_4543Place chicken on a wire rack over a sheet tray. You can line the tray with tinfoil to help with cleanup and spray the wire rack with nonstick spray. Make sure the chicken are not touching and lightly spray with the nonstick spray, they do make an olive oil one that is quite nice. It helps brown and crisp up the chicken in the oven.
In the upper rack of the oven and bake for about 45 minutes until chicken is about 140 degrees; browned and crispy. Transfer to a serving platter and serve.

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Foil packet of summer squash salt pepper & a tbs of butter Yum!

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Oven roasted sweet potato fries with olive oil rosemary salt and pepper Delish!!!

 


Recipe adapted from the Neelys

Overgrown Summer Squash=Delish

This is the first time I can recall picking an enormous summer squash; zucchini I swear grows twice its size overnight and it’s not always my fault, summer squash I believe grows a little slower. I also get how I can miss a green zucchini but a bright yellow squash usually doesn’t get by me. I have never baked a bread or cake with a summer squash and the thought of all those large seeds just isnt appealing at all. I really don’t like throwing out; well anything so I went online to see how others dealt with their overgrown summer squash, I know I am not the only one that misses veggies in the garden.

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My son isn’t a fan of of summer squash in any way it is served but he said and I quote “it’s not too bad” which when I asked him to elaborate; he said he doesn’t like squash at all but this way “he didn’t mind it” I’ll take it. I have made this a couple of times this year; which is also an admittance that I missed more than one summer squash in the last couple of weeks; guilty!

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The first time I made this it was just me and my husband and his first question was did you remove the seeds? no I did not and we were both pleasantly surprised that you really don’t need to. It is also a very quick and simple way to make a side dish with ingredients you should have in your pantry and fridge. And it looks kind of cool too and tastes delicious.

1-2 Tbs Butter
Olive Oil
1 Onion 4-5 thin slices
Kosher Salt
Fresh cracked black pepper
1 tsp Garlic powder
1 tsp Parsley
3-4 tsp shredded Parmesan cheese

Slice 4-5 elongated slices
Place small slices of butter all over the squash
Drizzle with a little olive oil
Cover with onions
Sprinkle with salt, pepper, garlic and parsley
Cover with shredded parmesan and bake uncovered for 30-45 minutes at 375°F

Sweet and Spicy Apple Butter Chipotle Chicken Thighs

Yes I still have some apple butter in my fridge! A few weeks ago I made something sweet; apple butter bars; that I hope some of you might have tried making as they were moist, flavorful and delicious!

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When I was looking up recipes to use up the apple butter I hadn’t even considered going the savory route till I found a recipe for chicken thighs and it also asked for 10 cloves of garlic; nothing can go wrong with 10 cloves of garlic. I used to be strictly a boneless skinless chicken breast; now my go to chicken is bone in skin on chicken thighs. They are so versatile, very forgiving and pretty inexpensive. They can stand up to cooking for longer times than chicken breasts, which can dry out if you are distracted or just plain over cook.them. If you are worried about the extra fat being that the skin is still on, you can cook the chicken; get all the flavor from the skin and remove it before you eat it.

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With a little planning you could make this a weeknight dinner. Don’t stop reading here just yet. The only reasons I say a little planning is; you’ll want to marinate the chicken for at least 3 hours. So you could make the marinade and place the chicken in it overnight you won’t be disappointed.

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Sweet and Spicy Apple Butter Chipotle Chicken Thighs

8 chicken thighs
3-5 Chipotles adobo sauce, chopped (use your discretion with the heat tolerance)
1 medium yellow onion, rough chopped
10 Garlic cloves, minced
¼ cup worcestershire sauce
¾ cup apple butter
1 teaspoon kosher salt

Mince the garlic, chop the chipotles, and rough chop the onion.
Combine the garlic, chipotles, onion, worcestershire and apple butter in a ziploc bag.
Put the chicken in the bag and squish it around so the chicken is completely covered.
Refrigerate for at least 3 hours, OK overnight

Preheat oven to 425’
Line a 9×13 dish with foil, spray it with nonstick spray.
Place the thighs skin side up and cover them with the marinade
Bake for 45-50 minutes or until the internal temp is 165’ F
Allow chicken to rest for 5-6 minutes for best results

 

Recipe adapted from http://asouthernfairytale.com/2010/

 

Garlic and Herb Crusted Standing Rib Roast

I realize I am still technically on vacation, we just arrived on St Thomas where we will be boarding our plane tomorrow night. I also apologize for the delay in posting this; our last night in the BVI we did not have WIFI and this is the first I have had to sit and relax a second. Never been a fan of travel days. It’s always a hurry up and wait. I will stop complaining since I am very fortunate to be on vacation.

I thought you might like to see a few cool pictures I took this past week

I just asked my husband if he wanted to stay in an order room service; a big juicy cheese burger. I am craving beef which is why I am sharing this recipe with you’ my mouth is already watering.

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This past Christmas was going to be a very small one just the four of us. Usually we have a full house so this year was completely foreign to all of us. Not in a bad way; it was actually pretty nice. We stayed in pj’s all day some of us even stayed in them for dinner.

Because there were so few of us, I definitely splurged on Christmas dinner. Another funny thing about this Christmas was I didn’t really have a plan of attack. When hosting a large crowd I tend to make lists, timelines and many kinds of dishes to have on hand. We tend to host not only dinner but sometimes lunches, breakfast for the entire weekend. This year I didn’t really have a plan, so the day before Christmas eve I asked my daughter to call the butchers and order a standing rib roast for us. When she went to pick it up, he mentioned that she was very lucky she called when she did; she go the last one and several people had called after her phew dodged that bullet.

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We had the butcher remove the bones for us, and they tied it which I didn’t really want but they asked her if we would like to make it easier for us. I was cool with the removing of the bones and normally would have been fine with tying but I wanted to make this one very herbaceous, yeah that’s a $2 word and no I didn’t spell it right; my daughter will get a chuckle out of this.

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For more intense flavor if you can salt and pepper the roast a day before you want to cook it you should. Salt and Pepper liberally cover and place in the fridge over night. Make sure you have some kitchen twine on hand just in case you need it. This is also a good time to invest in a good quality meat thermometer, essential for such an expensive cut of meat. Even though I owned a thermometer; mine failed me and I threw it away. I will be purchasing a new quality one very soon!

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Rule of thumb is 1 rib should feed 2 people, we ordered 3 ribs because we like leftovers.

1 standing beef rib roast
4 cloves of garlic –  make into a paste
4 sprigs of fresh rosemary – 2 leaves removed and finely chopped
8 sprigs of fresh thyme – 4 leaved removed and finely chopped
2-3 tbs olive oil
1 ½ cup red wine
½ cup beef stock
kosher salt and freshly cracked black pepper to taste

If you didn’t salt and pepper the day before, season the beef all over.

Let the roast sit out for 1 hour prior to roasting. preheat oven to 450’F

In a medium bowl add garlic, chopped herbs and 2-3 tbs olive oil to form a paste. Coat roast and ribs with the herb oil mixture. season with a little more fresh cracked black pepper. depending on how large your roast is you will need to tie up the roast to hold it in shape using kitchen twine.

in a roasting pan, place the rack of ribs with the ends pointing up. Place a remaining sprigs of rosemary and thyme on top of the rack. Place roast, fat side up inside the rack of ribs so they act as a roasting rack. Pour the wine and beef stock into the bottom of the pan.

Place in the bottom half of the oven and roast for 20 minutes. Reduce oven temperature to 350’ and continue to cook for another 1 ½ hours to 2. You want the internal temperature of the roast to be 125’F for medium-rare. You should plan on basting the roast every 30 minutes or so. If the pan starts to get fry add a little more stock or water.

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Remove to a cutting board and let it rest for at least 30 minutes, if you can wait longer an hour is not a bad thing. Separate the ribs and thinly slice the roast. Serve with the pan juices or make a nice gravy.

whole fish red snapper

I’ve recently started visiting my local OK so not so local Whole Foods Market OK so I’ve really only been twice. It’s 45 minutes away but from where I live most things are 30+ minutes away. I’ve heard a lot of chatter about Whole Foods; one of my friends calls it Whole paycheck so I was pretty hesitant to check it out. A few weeks ago we were cooking a World Wide Wednesday meal from Croatia and they have a local cheese that; us being cheese lovers really wanted to try; it is called Paski Sir aka as Pag Cheese which was tooted as being the best cheese in Croatia. I googled where to get it it and guess who had it in stock; yup off to Whole Foods I went. I headed directly to the cheese section and started looking for Pag cheese, the guy behind the counter was extremely knowledgeable and not only knew what my scribbled note said he said oh wait I have a fig spread also from Croatia that would go very nicely with my Pag cheese.  I was very impressed.

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So on my second trip to Whole Foods; I took my daughter for her first visit and we walked by the meat and fish counters. I see why my girlfriend calls it whole paycheck, so many things to choose from.  I have always; well not “always” wanted to try cooking a whole fish and why not a Red Snapper; it is a wonderful flaky white fish and I don’t see it a lot at my usual market; I wish we had a local fish market.  Me never having prepared a whole fish before; this was going to be way out of my comfort zone. At least I thought it would be, yeah it kind of was but I prevailed. While I was pretty nervous and wanted to do the snapper justice, I had the butcher clean and scale the fish for me. I got them home; I bought 2 to feed the 4 of us; Abbi remembered her Anne Burrell cookbook had a red snapper recipe here we go.

 

If you are a little adventurous I recommend giving this a try. It was fairly easy, great flavor and a little bit of a show stopper.

Red Snapper

3 or 4 large potatoes Yukon gold  works well; I used some the ones I had in my garden, sliced 1/8 inch thick I used my mandolin.
6 cloves garlic (4 finely chopped; 2 smashed)
1 bunch fresh oregano (half finely chopped; half as whole sprigs)
1/2 cup pitted kalamata olives, slivered
Pinch of crushed red pepper
Extra-virgin olive oil
Kosher salt
1 3 -pound red snapper or bass, scaled, gutted and gills removed (have the butcher do this for you)
1 lemon, sliced
3 fresh bay leaves
1/2 bunch fresh Italian parsley
1 cup dry white wine

Directions
Preheat the oven to 400 degrees F.

In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Spread out in your roasting pan that is large enough to hold the fish. Roast in the oven for 20 minutes. Set aside to prep the fish.

 

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Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish.

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Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes or until the eyeballs pop out – yes that is what I said and I was skeptical at first but now I’m a believer

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Remove the skin and bones and serve the fish over the potatoes.

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Maple-roasted chicken and acorn squash

I found another one-pan dinner that I think you need to try; super easy and very tasty and did I mention only one dish? Over the last couple of weeks, I have attended a couple of events where I have run into some blasts from the past if you will. I am finding it very humbling when they come up to me and the first words are “I love your blog, or “I am enjoying reading and seeing all your food” “I want to come to a class or can I just come to dinner” “I made this weeks and it was awesome; thank you” I am enjoying writing and sharing my love of food and new recipes that I don’t even think of who is actually reading my words so I am just very grateful when someone I know mentions they read and enjoy I truly thank you!

 

One such compliment was from my sister-in-law who came to visit a couple of weeks ago. I love when she comes up; she is smart, funny and loves food AND wine. Some of my favorite attributes in company; well she is family she’s not company.

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I love that she would much rather cook in than go out to dinner; she watches me, takes home recipes and notes and  I know she goes home and makes what she takes with her because I have gotten a few texts with minor questions. I love it!

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This is one dish that I threw together kind of last minute as I wasn’t sure if we were staying in or going out. My girlfriend KP can attest to this indecisiveness. She was here one night when the wine was flowing and we still needed to eat, going out was not going to be an option, I mentioned the wine right? So we threw together a delicious meal and a phrase we still kind of use today “my sous chef sucks” long story short, the veggies were not cut into uniformed pieces.

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I need to admit that acorn squash was never on my radar; I bet it has to do with it being green. I know the inside is not but the outside is DARK green. I know I am evolving as an adult and green is no longer an issue but I never really knew what to do with it. I have already bought it twice in a month so I could make this dish. From making it a couple of times, I want to mention to leave the squash I larger pieces, when I made it chopped up it got too mushy.

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Maple-roasted chicken and acorn squash

1 medium Acorn squash
4 Carrots, chopped
1 medium Onion
6 Chicken thighs bone in skin on
½ cup Maple syrup
1+ tsp Kosher salt
½+ tsp freshly cracked black pepper
sprig of fresh Rosemary stem removed and chopped

Preheat oven to 450’F

Cut squash lengthwise in half; remove seeds, cut each half crosswise into ½ inch slices; throwaway ends.

Place squash, carrots and onions sprinkle with some of the rosemary, salt and pepper in greased 13×9 baking pan. Season both sides of the chicken with remaining rosemary, salt and pepper place skin side down over the vegetables. Roast for 10 minutes.

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Turn chicken over; drizzle with maple syrup; roast another 25-30 minutes or until the internal temperature of the chicken is 170’-175’ and the vegetables are tender.  If you find that the vegetables could use a little more time, remove the chicken to a plate cover loosely with foil and return the pan to the oven while the chicken rests.

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Adapted from taste of home magazine

Roasted Autumn Vegetable & Sausage

Where did summer go? It has got to be an age thing; I swear when we were kids summer was forever, we crammed so much stuff and a lot of nothing into those 2 school free months.  We had an awesome pool in the backyard for several years of my childhood and I spent most of my time in the pool with my family and friends playing for hours on end. We had some amazing pool parties, I recall in 5th grade I was in an open concept classroom that housed two 5th grade classes we took a school field trip to my house for a BBQ and a pool party. Fun times but where am I going with this? Oh yeah time flies by as you age and Fall has arrived here in New Hampshire with its beautiful color, cold mornings and brisk evenings.

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My kitchen has been turning out some heartier meals of late; another Fall thing. And also using up some of the last vegetables and herbs from my garden. Though I still have a few things out there; garden time is coming to an end. This weekend I have GOT to get my garlic in, every weekend has been jammed packed with so many things happening but I am determined to get the garlic in the ground, it would be a shame for us to not have fresh garlic come early summer.

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I found a recipe in a magazine that combined roasted vegetables and sausage.  I LOVE roasted veggies and I am a little obsessed with sweet Italian sausage, I usually buy a couple of packages; freeze them individually and then put them in a freezer bag, so easy to just grab what you need or want in my case. I use them in marinara sauce instead of hamburger, as a star in other dishes and sometimes we just grill them; cut them up serve as an appetizer with various kinds of mustard.

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This is also a sheet-pan supper which I find brilliant; less dishes are always a welcome in my house; my poor dishwasher has been used and abused over the years; but still going strong.

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Roasted Autumn Vegetable & Sausage

Butternut squash peeled and cubed
Brussel sprouts, halved and trimmed, quarter the larger ones
1 Large red onion, halved and sliced thick (mine was too small)
4 Garlic cloves, minced
3 Tbs Extra virgin olive oil
T Tbs Chopped fresh rosemary or 1 tsp dried
1 Tbs Chopped fresh sage or 1 tsp dried
Kosher salt
Fresh cracked black pepper
4 or more Sweet Italian sausage – or whatever you like hot, chicken use your go to

Preheat oven to 425’F

In a large bowl put everything except the sausage and stir to combine. Spread on a large rimmed baking sheet, roast for 10-15 minutes.

Stir the veggies and place the sausages on top of the veggies. Back in the oven to roast for another 20-25 minutes, make sure to stir a couple of times so everything gets a little brown.

Serve and enjoy!

Adapted from eating well magazine

Harvest Roasted Chicken – A must try

This dish is a must try!  I can honestly say those words and truly mean it. My daughter found this recipe and made it for dinner a few years back. Talk about a tough audience; my guys are extremely vocal when it comes to food and I am not shy about voicing my opinions either. Olives are not exactly eaten in abundance in my home to say the least. Cooking grapes we were also not sure we were going to be on board with that concept either.

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Since we have all been asked to try things out of our comfort zone; especially over the last few years; we were going in with an open mind. Or at least I was, again my guys what can I say, won’t go down without a fight. My kitchen is most definitely the heart of my home, we all hang out on the island which had two levels, the bar height is where we eat and the counter top height is our prep area. When you are making something someone is a little on the fence about, they tend to watch very closely what you are doing.

My daughter rose to the challenge and hit it out the park. Dinner was just plain delicious, had she not made this for us, I am positive I would not have had the courage to make it. Since then I have not only made it a few times for my guys and even for company. I have taught this dish in one of my classes that I hold in my home.

The combination of the olives, grapes, shallots with the white wine and chicken stock plus the last sprinkling of fresh rosemary just melds beautifully in your mouth. I strongly suggest making this dish; it comes together quite easily; especially if you purchase the chicken already cut up in pieces, with minimal ingredients and you could have it on the table in just about 45 minutes.

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Preheat oven to 450’ with the rack in the middle of your oven

3-4 lbs chicken cut up – you can also use parts – thighs, drumsticks and/or breasts – bone in and skin on

Kosher Salt

Freshly cracked black pepper

1 Tbs olive oil

1 cup seedless red grapes

1 cup or jar pitted Kalamata olives

2-3 shallots thinly sliced

1 cup dry white wine

½ cup chicken broth

1 Tbs finely chopped rosemary

Pat chicken pieces dry, season well with salt and pepper.

Heat oil in an ovenproof 12-inch heavy skillet (cast iron if you have it) over medium-high heat until it shimmers

Working in batches, brown chicken, skin side down first and turning them over once, about 5-7 minutes per batch

Don’t move chicken until it releases itself and is nicely browned

Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives and shallots.

Roast chicken in the oven until It has cooked through and the juices run clear, about 20-25 minutes

Transfer the chicken, grapes and olives to a platter, then add wine and chicken broth to the pan juices in the skillet

Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, 3-5 minutes

Pour over chicken and garnish with rosemary

Recipe adapted from the Smitten Kitchen cookbook 2012