1 3 1/2- to 4-pound chicken, giblets removed
2-4 tablespoons butter, softened
Garlic powder or crushed garlic, to your liking, or eliminate.
2 tablespoons parsley, thyme, basil, or other dried herb, crushed
1-2 lemons, halved
1 tablespoon olive or vegetable oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
Adjust oven rack to lowest position. Heat oven to 450° F.
Place a rack in a large ovenproof skillet or small roasting pan.
Rinse the chicken inside and out and pat dry. Place in pan. Mix together the butter, garlic, and dried herbs. Loosen the skin and generously rub the butter and herb mixture in between the skin and the meat. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and the pepper. Toss the remaining salt into the cavity, along with lemon halves. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer it to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.
I usually fashion a simple pan sauce out of the juice from the lemon that was roasted with the chicken, chicken broth/stock, and the pan drippings, with salt and pepper to taste. Yum.
Wednesday, November 18, 2009
Sunday, July 12, 2009
Horseradish Rubbed Pork Loin
Horseradish Rubbed Pork Loin
Number of Servings: 12
Ingredients:
1 4 to 6 pound pork loin roast
1/3 cup prepared horseradish
4 Tbsp whole grain mustard
1 Tbsp parsley
Instructions:
In mixing bowl, combine horseradish, mustard, and pasley.
Rub on to pork loin
Place meat on a rack in a shallow roasting pan. Roast in a
325 degree oven until roast reaches 170 degrees, about two hours. Let pork loin rest for 15-20 minutes before slicing.
Number of Servings: 12
Ingredients:
1 4 to 6 pound pork loin roast
1/3 cup prepared horseradish
4 Tbsp whole grain mustard
1 Tbsp parsley
Instructions:
In mixing bowl, combine horseradish, mustard, and pasley.
Rub on to pork loin
Place meat on a rack in a shallow roasting pan. Roast in a
325 degree oven until roast reaches 170 degrees, about two hours. Let pork loin rest for 15-20 minutes before slicing.
Oven-Roasted Tomatoes
Another one of the summer favorites in our house
A bunch of tomatoes
(I prefer Romas or Plum, but you can use another variety if you've got them. Grape tomatoes are also awesome)
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of large garlic cloves
Dried thyme
Preheat oven to 325
Cut your tomatoes. If you're using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Leave Garlic cloves in their skins. You'll want to use the largest cloves you have. 3 hours is a long time for garlic to roast, so if you use little cloves they'll dry right up. Larger cloves will leave you with yummy roasted garlic you can still use when you're done. Place everything in a large bowl. Drizzle with olive oil (enough to lightly coat everything- they don't need to swim) and sprinkle with salt and pepper and thyme. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Place garlic periodically around the pan.
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. You'll want to just keep an eye on them after about 2 hours. Your house will smell like heaven. You'll see the juices have dried up and some of the tomatoes will start to get dark around the edges.
When they're done they'll look like this: kind of dried up, and blackened around the edges, but still soft. Eat one right away and see what I'm talking about. Amazing, right? I'm not joking. They're amazing.
The garlic is nice and toasty too. Some cloves will probably be a little crunchy, but if you use large enough cloves, you'll also get some that you can squeeze and get all that great roasted garlic goo from.
A bunch of tomatoes
(I prefer Romas or Plum, but you can use another variety if you've got them. Grape tomatoes are also awesome)
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of large garlic cloves
Dried thyme
Preheat oven to 325
Cut your tomatoes. If you're using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Leave Garlic cloves in their skins. You'll want to use the largest cloves you have. 3 hours is a long time for garlic to roast, so if you use little cloves they'll dry right up. Larger cloves will leave you with yummy roasted garlic you can still use when you're done. Place everything in a large bowl. Drizzle with olive oil (enough to lightly coat everything- they don't need to swim) and sprinkle with salt and pepper and thyme. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Place garlic periodically around the pan.
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. You'll want to just keep an eye on them after about 2 hours. Your house will smell like heaven. You'll see the juices have dried up and some of the tomatoes will start to get dark around the edges.
When they're done they'll look like this: kind of dried up, and blackened around the edges, but still soft. Eat one right away and see what I'm talking about. Amazing, right? I'm not joking. They're amazing.
The garlic is nice and toasty too. Some cloves will probably be a little crunchy, but if you use large enough cloves, you'll also get some that you can squeeze and get all that great roasted garlic goo from.
Tuesday, July 7, 2009
Fresh pico de gallo
A true summer treat!
Ingredients:
2 tomatoes, diced
1/2 lg red onion, diced
2 tbsp fresh cilantro, chopped (I grabbed a big handful and pulsed it in the food processor)
1/2 a jalepeno pepper, seeded and de-veined, chopped fine
2 cloves garlic, minced
2 pinches salt
Fresh ground black pepper
Directions:
Put all the ingredients in a bowl and mix well. Store in the fridge for about 30 minutes to let everything combine.
This is soooo tasty!
Ingredients:
2 tomatoes, diced
1/2 lg red onion, diced
2 tbsp fresh cilantro, chopped (I grabbed a big handful and pulsed it in the food processor)
1/2 a jalepeno pepper, seeded and de-veined, chopped fine
2 cloves garlic, minced
2 pinches salt
Fresh ground black pepper
Directions:
Put all the ingredients in a bowl and mix well. Store in the fridge for about 30 minutes to let everything combine.
This is soooo tasty!
Saturday, June 20, 2009
"KFC Style" Seasoning Spices
Ingredients:
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar (or Brown Sugar Twin, if you're LCing like me)
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon
1 package Lipton tomato cup of soup mix
Directions:
Place all ingredients in blender with on\off speed for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour or pork rind "flour": Add 2 tbsp. mix to cup of flour for coating chicken.
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar (or Brown Sugar Twin, if you're LCing like me)
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon
1 package Lipton tomato cup of soup mix
Directions:
Place all ingredients in blender with on\off speed for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour or pork rind "flour": Add 2 tbsp. mix to cup of flour for coating chicken.
Oven-baked Crispy Chicken
Ingredients
4 large split chicken breasts, bone and skin still intact
1/2 C mayonnaise
1-3 oz bag of plain pork rinds finely ground
1/2 C grated parmesan cheese
2 tsp "KFC" seasoning mix (recipe in another post)
3-4 T melted butter
Preheat oven to 400 degrees.
Put mayo on a plate or a pie plate. In another shallow bowl, plate, or in a bag, mix the pork rinds, cheese, and seasoning.
Wash the chicken carefully and dry thoroughly.
Dip the chicken in the mayo, making sure it is totally coated but not overly thickly.
Coat the mayo covered chicken with the "breading".
Place chicken on a rack in a roasting pan (sprayed with nonstick spray).
Drizzle the melted butter over the chicken.
Bake for 45 to 60 minutes, or until the chicken is cooked through.
This recipe is easy, and the chicken turns out crispy and delicious.
4 large split chicken breasts, bone and skin still intact
1/2 C mayonnaise
1-3 oz bag of plain pork rinds finely ground
1/2 C grated parmesan cheese
2 tsp "KFC" seasoning mix (recipe in another post)
3-4 T melted butter
Preheat oven to 400 degrees.
Put mayo on a plate or a pie plate. In another shallow bowl, plate, or in a bag, mix the pork rinds, cheese, and seasoning.
Wash the chicken carefully and dry thoroughly.
Dip the chicken in the mayo, making sure it is totally coated but not overly thickly.
Coat the mayo covered chicken with the "breading".
Place chicken on a rack in a roasting pan (sprayed with nonstick spray).
Drizzle the melted butter over the chicken.
Bake for 45 to 60 minutes, or until the chicken is cooked through.
This recipe is easy, and the chicken turns out crispy and delicious.
Quick and Easy Broccoli Cheesy
Quick Cheesy Broccoli
1/2 bag frozen broccoli pieces
2 oz shredded cheddar cheese
1 tablespoon butter
1/4 cup sour cream or mayonnaise
salt and pepper to taste
Microwave on high for 2-3 minutes or until heated through.
I would stir some mustard into the cheese and broccoli after it's cooked, just because I love cheese with mustard.
1/2 bag frozen broccoli pieces
2 oz shredded cheddar cheese
1 tablespoon butter
1/4 cup sour cream or mayonnaise
salt and pepper to taste
Microwave on high for 2-3 minutes or until heated through.
I would stir some mustard into the cheese and broccoli after it's cooked, just because I love cheese with mustard.
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