Open-Faced Chicken Sandwich with Basil Mayonnaise

Open Faced Chicken Sandwich with Basil Mayonnaise
adapted from Bon Appetit

I found this recipe on Bon Appetit and thought it sounded fantastic. I wanted to try the recipe the way it was written with ground chicken, but I couldn't find ground chicken? I didn't look really hard, though, so it may be out there somewhere. It tasted fabulous with my go-to chicken marinade on some chicken breasts. I was afraid my family would hate it because they are hard core fans of mayo like I am. I cannot open a jar of mayonnaise without bringing it to my nose to take a whiff. I was right about the girls, but Bobby actually liked it. This is a great way to use up some home-grown basil and tomatoes! Enjoy it! I think we'll be having this again soon.

Ingredients

• Olive oil (for brushing)
• 1 cup mayonnaise
• 1 1/4 cups chopped fresh basil plus 8 large leaves, divided
• 3 tablespoons chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar (I left these out because everyone else in my family hates pickles- I'd like to try it some time though)
• 4 chicken breasts marinated in lemon-thyme marinade (scroll down a bit for the grilled lemon chicken recipe)
• 4 1/2-inch-thick slices country white bread (I used this recipe)
• 4 1/3-inch-thick slices from large red or orange heirloom tomato

Preparation

• Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, and brine in small bowl. Season basil mayonnaise with salt and pepper.
• Grill marinated chicken.
  
• Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
• Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, chicken breast, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

Pan Fried Chicken with Basil Pasta and Parmesan Cream Sauce

Anyone who knows me very well knows that I love to talk about food. If I hear you've been to a really good restaurant, I want to hear all about what you ordered- about any creative sauces, what it came with, how it tasted, how it was presented. The more details the better. Sometimes I get inspired to try something at home. Well, my mother-in-law and I were on the phone recently while I was using my new pasta machine to make basil pasta. That reminded her of something she ordered at the Cheesecake Factory that she loved called Chicken Bellagio. All she had to see was Parmesan cream sauce and she had me. Here is the recipe for what we came up with at home.

It's true- I bought a pasta maker. It was a major workout just rolling those noodles out, so I'm wondering if I need to add more water to the dough. They were so good, though!

Here is the recipe from my friend Marianne. She taught a great class on how to make your own noodles!

Homemade Pasta

2 cups flour
1 egg
1/3 cup water

Stir together; knead into a smooth ball; divide into pieces small enough to handle; roll out by hand or with a pasta machine; cut into noodles. You may either dry them at this point to cook later, or drop them into boiling salted water and cook. (Watch them though. They won't take as long to cook as store-bought noodles). For basil (or spinach): puree basil with some of the water and add to the mixture. You'll have to play with the amounts to get it right.

Pan-Fried Chicken with Basil Pasta and Parmesan Cream Sauce

4 chicken breasts, cut in half and pounded to 1/4 inch thick
butter
olive oil
1 1/2 c flour
1 T salt
2 tsp black pepper
fettucine noodles (store bought or homemade, basil noodles would be best - I used half plain/half basil)
1 large clove garlic, minced
1 1/2 cups cream
1/2 c milk
1/2 cup coarsely chopped basil
4 oz. prosciutto
Parmesan cheese

Combine flour, salt, and black pepper in a shallow dish. Dredge chicken in the mixture, shaking off any excess. In a large, nonstick, ovenproof skillet, add 3 Tbs of olive oil - enough to coat- and saute chicken in batches over medium-high heat for about 2-3 minutes on each side, or until golden brown and crisp. When finished, transfer the skillet to a preheated oven at 350 degrees. Cook for approximately 10-15 minutes or until cooked through. Cook pasta. While pasta is cooking, heat 2 Tbsp olive oil in a sauce pan. Add the garlic and cook for one minute. Add cream and milk and bring to a boil. Turn the heat to low and simmer for 20 minutes, until it thickens. For last three minutes of cooking, add a handful of Parmesan cheese and coarsely chopped basil. Chop prosciutto into small pieces. Mix pasta, cream sauce, and prosciutto together. Serve pasta with chicken.

Lemon Chicken Noodle Soup

I found a recipe online for a lemony chicken noodle soup. I loved the idea, but wasn't crazy about the recipe as it was written, so I decided to adapt my favorite chicken noodle soup recipe from my friend Annie. I love the way it turned out!!

Lemon Chicken Noodle Soup

3 chicken breasts (or 1 whole chicken)

2 cans chicken broth

3 stalks celery – chopped

½ onion – chopped

parsley (I use about 1 tsp.- can add more or less)

thyme (I use about 1 tsp.- can add more or less)

salt and pepper

1 tsp. fresh garlic

2-3 cubes chicken bouillon

4 carrots – chopped (can add more)

frozen peas (as many or as few as you want)

8-10 oz. home-style wide noodles (can use cooked rice instead)

zest of one lemon

juice of 1/2 lemon

red pepper flakes (to taste)

1 can cream of chicken soup

Place the 3 chicken breasts in a large pot and cover with chicken broth and 3-4 cups water. Add celery, onion, carrots, parsley, thyme, garlic, salt and pepper. Bring to a boil and cook for 20 minutes. Remove chicken and shred it before returning it to the pot. Add 2 or 3 cubes chicken bouillon, carrots, frozen peas, noodles (or cooked rice), lemon zest and juice, red pepper flakes, and cream of chicken soup. Heat through.

Mexican Roast Chicken

With all the holiday baking and sewing and knitting I've been doing, I haven't been spending much time planning our family dinners. So Saturday we were at Walmart and I remembered a turkey breast I had in our freezer and thought for Sunday dinner we could have turkey sandwiches. I grabbed all the stuff we'd need for dinner and late last night as we were watching "Home Alone," I remembered I had better go take the turkey out so it would have time to thaw. Turns out it was just turkey deli meat in the freezer. Oops. So I had to come up with something I could make with the ingredients we had on hand. I found a frozen whole chicken and thought we might as well roast it. It's one of my favorite Sunday meals anyway. Plus it gave me something to daydream about as I drifted off to sleep since I didn't have any fresh rosemary or thyme, which is what I typically use to flavor the bird. So I started thinking about a Mexican-inspired roast chicken. I wasn't sure I'd be able to find a recipe, so I thought I'd just make a rub for the chicken with Mexican spices and stuff the cavity with some cilantro, garlic, and limes. I'm sure that would have tasted okay, but luckily I didn't have to come up with my own recipe- I found these instead. The potatoes were a lovely accompaniment.

Oh, and I'm pretty certain any recipe that tells you to "rub the chicken liberally with salt" is not considered low-sodium. So my ring finger may be paying for this tomorrow. It's okay. Worth it.

Mexican Fusion Roasted Chicken
recipes from whatwereeating.com

1 3-4lbs whole young chicken, neck and giblets saved for another purpose
1/2 cup cilantro/parsley pesto (recipe follows)
1 lime, zest and juice for the marinade, leftover lime halves for the cavity
2 tbsp minced garlic
kosher salt and freshly cracked black pepper

In a large ziploc bag or mixing bowl combine the pesto, lime juice and zest, and garlic. Mix until thoroughly blended. Rinse the whole chicken, inside and out, under cold water then pat dry with paper towels. Add the chicken to the ziploc bag with the marinade. Rub the marinade both under and on top of the skin of the chicken, making sure to get a good coat of the marinade inside the cavity as well. Allow the chicken to marinate for 1 hour. While the chicken is marinating, preheat the oven to 450 degrees. Remove the chicken from the marinade after one hour then rub the chicken liberally with kosher salt and black pepper - again both under and on top of the skin, as well as inside the cavity. Stuff the leftover lime halves into the cavity of the chicken then place it on to a roasting pan, breast-side down. Place the roasting pan into a preheated 450 degree oven. Roast the chicken at 450 degrees for 15 minutes, then turn the oven down to 350 degrees. Continue roasting the chicken at 350 degrees for 1 to 1 1/2 hours, until an thermometer inserted into the fleshy part of the thigh reads 170 degrees. Times will vary depending on the weight of the chicken. Remove the chicken from the oven. Loosely cover the chicken with aluminum foil and allow the chicken to rest for at least 10 minutes before carving. This chicken goes great served with extra cilantro/parsley pesto as a sauce. Enjoy!

Cilantro/Parsley Pesto

2 cloves garlic
2 tbsp pine nuts
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
juice and zest from 1 lime
1 tsp red wine vinegar
1/2 tsp cumin seeds, toasted
1/2 tsp chile powder
1/2 tsp red pepper flakes
1/4-1/3 cup olive oil
kosher salt and freshly cracked black pepper

Add the garlic cloves and pine nuts to the bowl of a food processor. Pulse the garlic and pine nuts until they are thoroughly minced. Add the cilantro, parsley, lime juice and zest, red wine vinegar, cumin seeds, chile powder, and red pepper flakes to the bowl of the processor. Turn the processor on low. Allow it to run for several seconds before slowly drizzling in enough olive oil while the food processor is running to create a nicely viscous pesto. After all of the olive oil has been added, season the pesto with kosher salt and freshly cracked black pepper to taste.

Mexican Roasted Potatoes- from The Nourishing Gourmet

8 medium potatoes, peeled and dice
1/3 cup of olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sea salt (plus more to sprinkle on top)
freshly ground black pepper
3 garlic cloves, minced
1/8 teaspoon cayenne powder
1 tablespoon Dijon style mustard

1 lime, juiced (or more to taste)

1-Preheat the oven to 400 degrees.

2-Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).

3-Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.

4-Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.

I miss the salt shaker.

I've always been a "salter." It was much worse when I was younger. I used to swipe salt packets from fast food restaurants and carry them in my purse in case of an emergency. (Wendy's had the best ones.) I've really tried to cut back since then. Probably because of how much water I retained when I was pregnant with Franny. My salt cravings are much worse when I'm pregnant. A few weeks ago I made some roasted asparagus and wouldn't stop singing its praise when Bobby finally said, "Um, babe, it's really salty." I didn't even know!

So ever since Thanksgiving my hands and feet have been swelling. Yikes! At 22 weeks? Doesn't that seem a little early? So I've decided to cut way back on my salt intake and have been looking for recipes that are low-sodium. It's not going great. I keep choosing recipes with ingredients like soy sauce- it doesn't get much saltier than soy sauce! I guess my main change for the week is I haven't been adding salt to anything and that's a big step. I'm trying to drink more water and all that. I really don't want to have to buy a new set of maternity clothes after Christmas when my current ones don't fit anymore!

So here's what we ate this week:



White Bean Turkey Chili
adapted from My Kitchen Cafe

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained- lots of salt in here!
2 cups cooked, diced turkey
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery seed
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

I served the meal with my favorite whole wheat bread and some leftover cranberry sauce.



Garlic Chicken Pasta with Spinach
from My Kitchen Cafe

I've never flavored olive oil in the microwave before. I thought about doing it the old-fashioned way on the stove-top, but then I thought, "who am I to deny the microwave of its mystical powers?" Tasty dish. I always turn to lemon when I'm trying a new diet. Lemon rarely lets me down.

6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.


Cauliflower-Potato Curry
from the cookbook Great Vegetarian Cooking Under Pressure

My good friend Marie is letting me borrow her pressure cooker and cookbook for a time and the other night I tried this vegetable recipe to go with our garlic chicken pasta leftovers. I have to admit, it was not a huge hit with this family. I liked it. If I were going to make it again, I think I would leave out at least a tablespoon of the curry. I just thought it was too much.

1 large head caulifower (about 2 1/2 lbs.)
2 tsp safflower or canola oil (I used vegetable oil)
2 tsp whole cumin seeds (I don't have the seeds so I waited until later in the process and just added a few shakes of cumin. Hmmm... a few shakes vs. 2 tsp doesn't seem like an even substitute. I just noticed that.)
1 1/2 cups coconut milk (I just used 1 can)
2 Tbs tomato paste
2 Tbs mild curry powder
1 tsp ground coriander seeds (skipped this)
1/4 tsp ground cinnamon
1 tsp salt, or to taste
pinch of cayenne
1 1/2 pounds thin skinned potatoes, scrubbed and cut into 1/2 inch dice
1/2 cup diced red bell pepper

1/4 cup minced coriander (I just remembered that I was going to add cilantro to this. Whoops!)

Cut the cauliflower into florets about 2 inches wide across the top. Set aside.

Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds. Turn off the heat and add the coconut milk (stand back to avoid sputtering oil) and tomato paste. While stirring with a fork, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne. Bring to a boil. Set the potatoes and red bell pepper in the liquid and place the cauliflower florets on top. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 3 minutes. Reduce the pressure with a quick-release method Remove the lid, tilting it away from you to allow any excess steam to escape. If the potatoes are not quite done, replace (but do not lock) the lid and let them cook for a few more minutes in the residual heat.

Stir well to combine the cauliflower and the potatoes. While stirring, the cauliflower will break up into small pieces and amalgamate with the cooking liquid to create a thick sauce. Mix in the coriander before serving.

It must be Fall...

...because I'm craving apple desserts and chicken pot pie. My mother loved this time of year. So many of my fall recipes have come through her or remind me of her. Even my treasured recipe for chicken pot pie reminds me of her. I never made it for her, but I always wanted to. When I was a kid I remember she bought us frozen Marie Callendar pot pies, baked them in the oven, and set one down in front of each of us. I hated it. I was like, "You like this?" Then I discovered Martha's genius recipe with fresh thyme in the crust and I was converted. The cake recipe is one of my favorites and I first tasted it at my mom's house years ago after her friend Suzy left some with her after a party or something. I LOVE this cake. This time I tried making it in a bundt pan and was happy with the results. Both the cake and the chicken pot pie recipes have been blogged here before, but I think it's appropriate that the best ones make repeat appearances.

Chicken Pot Pie (adapted from Martha Stewart.com)

I added zucchini this time (replacement for the mushrooms). I chopped 1/2 of a large zucchini to the same size as the potatoes, and added them with the carrots and leeks. Delicious!

• 3 or 4 chicken breasts
  
• 4 cups chicken stock
• 1 large yellow onion, cut in half
• 2 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1 small bunch fresh thyme
• 1 rib celery, cut into thirds
• 2 cup plus 7 tablespoons all-purpose flour
• 2 1/4 teaspoons salt
• 2 1/2 sticks plus 7 tablespoons unsalted butter
• 3 large egg yolks
• 1 lb. red potatoes, scrubbed and cut into 1/2-inch pieces
• 2 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
• 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
• 6 ounces button mushrooms, quartered if large (these get left out for Bobby's sake in my pie)
  
• 1 1/4 cup milk
• 2 tablespoons chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon heavy cream

Directions

1. Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
2. Pick enough thyme leaves to make 3 tablespoons. Combine 2 cups flour, 1/2 teaspoon salt, and 2 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 2 1/2 sticks chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 6 tablespoons ice water and 2 egg yolks, and process until the dough holds together. Divide dough in half and flatten into two discs. Wrap well in plastic wrap; refrigerate at least 1 hour.
3. Drain chicken, and reserve the stock. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
4. Preheat oven to 375 degrees. Melt the remaining 7 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes, cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 7 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to two pie dishes. Set aside.
5. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot. Freeze one pie before baking for later if you like. Wrap tightly in plastic wrap and then in foil and use within a month.

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Are you hungry yet?

Butterscotch-Topped Gingerbread Cake with Sauteed Apples

For the butterscotch:
6 Tbs unsalted butter
3/4 c packed brown sugar

For the cake:
2 3/4 c cake flour
1 tsp baking powder
1/4 tsp salt
1 Tbs ground ginger
1 Tbs cinnamon
1/4 tsp ground cloves
8 Tbs unsalted butter, softened
1/2 cup sugar
1 tsp + 1/2 tsp baking soda
1 cup molasses
1 1/2 cup boiling water
2 large eggs

For the topping:
3 Tbs unsalted butter
2 Tbs sugar
1 3/4 lbs. Apples, peeled, sliced

Butter and flour sides but not bottom of 9 inch round pan. 3 inches deep.

Make butterscotch: in a small saucepan melt 6 Tbs butter and sugar together, stirring for a smooth mixture. Pour it into the cake pan and swirl it to coat the bottom. Heat the oven to 300 degrees. Put water on to start boiling. In a bowl sift together the flour, baking powder, salt, singer, cinnamon, and cloves, and set aside. Using paddle attachment, cream the butter and sugar together until light and fluffy. With a fork, stir in 1 tsp of the baking soda vigorously into the molasses until the molasses has lightened somewhat and has changed in texture. This can take a minute or two. Add the molasses to the butter-sugar mixture and mix on medium until completely combined. Add the remaining 1/2 tsp of baking soda to the boiling water. On low speed, alternately add the dry ingredients and the water to the butter mixture. Finally add the eggs one at a time, mixing to combine after each addition. The batter will be very thin. Bake until the center of the cake is spriny and a toothpick comes out clean, about 1 hour and 15 minutes. Let cool 5 minutes and invert cake onto a serving plate. Let cool an hour before serving. Just vbfore serving, saute apples in butter and sugar mixture. Top cake with warm apples and serve with whipped cream.

Sunday Dinner - Two Desserts

Lemon Fusilli Pasta with Grilled Lemon Chicken
adapted from the Barefoot Contessa

Ingredients

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 pound dried fusilli pasta
• 1/2 pound baby spinach
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved
• 4 grilled lemon chicken breasts (see recipe below)
  

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the spinach, Parmesan, sliced chicken and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Grilled Lemon Chicken

This is the best chicken marinade ever and I don't think I have it posted anywhere on my blog. My sincerest apologies, my friends, because that is just not right! This recipe is like a secret weapon. It takes ordinary chicken and makes it taste... extraordinary.

Ingredients

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
• 2 pounds boneless chicken breasts, halved and skin removed

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. (According to Ina, but I think the optimum marinating time is two nights.) Grill chicken.

Tomato Feta Salad
from the Barefoot Contessa- I made only about 1/4 of this recipe. I'm the only tomato fan in the family.

Ingredients

• 4 pints grape tomatoes, red or mixed colors
• 1 1/2 cups small-diced red onion (2 onions)
• 1/4 cup good white wine vinegar
• 6 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 pounds feta cheese

Directions

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Caramel Crunch Bars (from Baking From My Home To Yours)

I love these so much! The first time I tried them sandwiched around vanilla ice cream, but after sitting in the freezer, they were two frozen to eat. I prefer them at room temperature. I'm a little mad at Bobby for finishing them off last night without checking with me first. ;)

1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
16 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla
3 ounces finely chopped bittersweet chocolate

6 ounces finely chopped bittersweet chocolate
3/4 cup toffee bits

To make the shortbread

Preheat oven to 375

In a medium bowl, whisk together flour, espresso powder, salt and cinnamon.

In a large mixing bowl, add butter and beat until creamy and smooth. Add both sugars and beat until light and fluffy, about 3 minutes. Mix in vanilla. Pour in the dry ingredients and turn the mixture on low speed - mix just until the dry ingredients are almost all incorporated. At this point, add the chopped bittersweet chocolate - using a wooden spoon or firm spatula, stir the mixture until combined.

The dough should be creamy and very sticky at this point. Place dollops of the batter over the bottom of a 9" x 13" baking pan coated with nonstick spray. Using an offset spatula, a spoon or wet fingertips, spread the mixture into a thin even layer.

Bake until the shortbread is a rich golden brown and looks like it is trying to come away from the sides of the pan, about 20 to 24 minutes. Remove the pan and turn the oven off.

To make the topping

Scatter the top of the hot shortbread with the chopped bittersweet chocolate. Pop the pan back into the turned off oven and let sit for 2 minutes to soften the chocolate. Remove and immediately use an offset spatula to spread the chocolate mixture all over the top. Scatter the toffee bits on top of the melted chocolate and gently press down to adhere. Place the baking pan on a wire rack to cool completely - if the chocolate has not firmed up by the time you need to cut the bars, briefly place it in the refrigerator to set.


Lemon Cornmeal Cake with Lemon Glaze and Blueberry Topping
from Epicurious.com

Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice

Cake:
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Crushed-Blueberry Sauce

For glaze:

Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For cake:

Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.

Best Roasted Chicken I've ever made with Root Beer Ice Cream

I've been making roast chicken for a long time. I always use Ina's recipe and I'm never fully satisfied. It always ends up tasting kind of greasy. I have an abundance of fresh thyme and oregano growing in pots on my deck and I thought a thyme-oregano roasted chicken recipe was in order. I combined Ina's with this other recipe I found online and here's what I came up with:

Lemon Roasted Chicken

• 1 5lb whole chicken, rinsed
  
• 2 lemons
• 1 bunch of fresh thyme
• 1 handful of fresh oregano
• 2 Tbsp olive oil
  
• Kosher salt
• Freshly cracked pepper
• 1 head of garlic
  

Preheat the oven to 425 degrees. Carefully rinse chicken with cold water. Take cloves of garlic from the head of garlic and mince. Chop half of the time and oregano (leave the rest to stuff inside the cavity.) Mix minced garlic with the juice from the lemons, chopped thyme, chopped oregano, and olive oil. Rub evenly over the entire bird. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Next, sprinkle the salt and pepper all over the entire bird. Salt and pepper the inside of the chicken as well. Place the lemon rinds, remaining thyme (including stems) and remaining oregano inside the cavity of the chicken along with the rest of the garlic head, sliced in half, cross-ways.

Place chicken on a rack inside dish. Truss the chicken. Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 1 1/2 hours or until thermometer reads 170 degrees. I start basting the bird after 2 hours and repeat every 1/2 an hour after that. If you want crispy skin, stop basting for the last hour of cooking time. Remove from the oven and let the bird "rest" for at least 10 minutes before carving. Enjoy!

The root beer ice cream wasn't available for photographs due to the fact that it was consumed much too quickly by the four of us. I got the idea from Natalie and Ray and I am forever in their debt because of it!

Root Beer Ice Cream

2 large eggs
3/4 cup sugar
1 cup heavy cream
1 cup half and half
1 cup milk
1 tsp vanilla extract
1/2-3/4 tsp root beer extract (taste as you add. You want it to be just right!)

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, half and half, milk and extracts and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.

Chicken Scallopine

I tried this one night for a Sunday dinner and I totally recommend it. This recipe for Chicken Scallopine comes by way of the Pioneer Woman and will not disappoint you. Oh how I love capers! I forgot to buy mushrooms unfortunately, but I'll remember next time.

Enjoy!

Grilled Chicken with Blueberry-Basil Salsa

This was no disappointment. I had about 90% of the ingredients required for this recipe, and I thought, what the hey? Typically when I see a recipe like this I skip it, thinking where's the cream sauce? Where's the butter? This is too healthy to taste good. I'm glad I gave this one a second look. And I didn't even have cilantro! (I also didn't have fresh jalapenos (only jarred) or scallions.) I think the cilantro would have been lovely.

Grilled Chicken with Blueberry-Basil Salsa
martha stewart

Ingredients

1/2 tablespoon olive oil, plus more for brushing grill
2 jalapeno chiles
24 scallions
3 cups blueberries (about 1 pound), picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
1/2 teaspoon coarse salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
2 pounds chicken breasts
Pinch of cayenne pepper

Directions

1. Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
2. Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
3. Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.

Sunday Dinner - Healthy recipes can still be delicious!

In my search for delicious and low-fat recipes this weekend, I believe I've found some keepers! I'm so glad I followed Sara's advice and bought Martha Stewart's Great Food Fast. That cookbook has lots of easy and healthy recipes to choose from. The lemon spaghetti comes from Eugena by way of Melody and I am a long-time fan. I was going to serve steamed broccoli, but I got tired as dinner time approached. So we had green grapes instead, which I am LOVING by the way.


Parmesan-Stuffed Chicken Breasts

Ingredients

Serves 4.

• 1 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup plain dried breadcrumbs
• 1/4 cup grated Parmesan cheese
• Grated zest of 1 lemon (about 1 tablespoon)
• Coarse salt and ground pepper
• 4 bone-in chicken breast halves (about 3 pounds)

Directions

1. Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
2. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
3. Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

Lemon Spaghetti
I didn't have any fresh basil, so I substituted parsley and it tasted delish! (Although I'm sure I would have liked the basil better.)

Ingredients

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Lemon Custard Cakes
I loved these little cakes. Sophie, on the other hand, was not as much of a fan.

Ingredients

Serves 6.

• Unsalted butter, room temperature, for custard cups
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 to 3 teaspoons grated lemon zest, (1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup milk
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting

Directions

1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.

A juxtaposition

I have really sad news. I'm just devastated. After 8 or more weeks of rigorous exercise- I've lost count- I'm not quite seeing the results I'd like, so I'm resorting to (gasp!) dieting for the next seven weeks until I leave for my cruise. So the following recipe is one last hoorah for a while as I'm giving up decadent desserts and focusing more on (ew, gross) healthy recipes. I feel like a traitor. I'm going to miss my butter, cream, and chocolate so much.

Profiteroles with White Chocolate Ice Cream and Bittersweet Chocolate Sauce

Choux Pastry Puffs Recipe adapted from Tartelette's Choux a la Creme with modifications from Baking with Julia

85g all-purpose flour
75ml water
75ml whole milk
65g unsalted butter
2 eggs + 1 egg white
1T sugar
pinch of salt

Preheat the oven to 425F. Set up a stand mixer with a paddle attachment.
Sift the flour and set aside. Heat the water, milk, butter, and salt to a full rolling boil. Stir the flour into the liquid with a heavy wooden spoon, adding it as fast as it can be absorbed, but not all at once or it will form clumps. Cook the paste, stirring constantly and breaking up lumps if necessary, until the mixture comes away from the sides of the pan, about 2 to 3 minutes.
Transfer the dough to the mixer bowl and stir at low speed to cool the paste slightly, so that the eggs will not cook when added. On medium-low, mix in the eggs one at a time, then the egg white. The dough should have the consistency of thick mayonnaise.
While the dough is still warm, place it in a pastry bag fitted with a large round tip. Pipe quarter-sized puffs about 1 inch apart on a baking sheet lined with parchment or a silicone mat, then use a moistened spoon (or finger) to smooth out the tails at the top.
Bake at for 15 minutes at 425F without opening the oven door, then reduce heat to 350F and continue to bake until done, about 7 to 12 minutes.
To check for doneness, remove one puff from the sheet and tap the underside with your fingers; it should feel firm and hollow. (If you undercook the puffs, they may deflate as they cool, so err on the side of golden brown rather than pale). When baked through, remove the puffs from the oven and let cool.

White Chocolate Ice Cream

I'm so thrilled to finally find a white chocolate ice cream recipe that I just love. This was adapted from David Lebovitz's website.
About 1 quart (1 liter)

2/3 cup (130 g) sugar
1 cup (250 ml) whole milk
1 cup plus 1 cup heavy cream (500 ml, total)
8 ounces (230 g) white chocolate, finely chopped
5 large egg yolks

1. Warm the sugar, the milk and 1 cup of heavy cream in a saucepan.

2. Put the chopped white chocolate in a large bowl.

3. In a separate bowl, whisk together the egg yolks, then gradually add some of the cream mixture, whisking constantly as you pour in the warm cream. Pour the warmed egg yolks back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the white chocolate, and stir until the chocolate is completely melted. Add the remaining 1 cup of heavy cream and chill thoroughly. You can set the bowl over an ice bath to speed it up.

5. Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.

Easiest Chocolate Sauce Recipe

Confession time: I cheated and used a jar of Scharffen-Berger chocolate sauce I already had on hand. (It's delicious and locally made, so it's hard to feel too guilty.) But making your own chocolate sauce is dead simple with this recipe, which I've used in the past with great results.

6oz best-quality bittersweet chocolate, chopped
3T water
1/4 cup heavy cream

Set a a heatproof bowl set over a saucepan of simmering water. Melt all ingredients in the bowl, stirring until the mixture is smooth.

To assemble the profiteroles:
Cut each puff in half through the equator; it's easiest if you use a serrated knife. Place three bottom layers on each plate; top each with a small scoop of chartreuse ice cream. Place the tops on the puffs, and drizzle with chocolate sauce.


So out with the old and in with the new. Okay so maybe healthy recipes don't deserve that "ew, gross" I labeled them with before. I tried this one tonight for dinner and it was pretty good. A little on the spicy side. Since I'm serving this to little children, maybe next time I'll cut down the cayenne pepper a little more. But the point is, I think there definitely will be a next time.

Indian-Spiced Chicken Burgers

Serves 4.

• 1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
• 4 scallions, thinly sliced
• 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
• 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• Coarse salt and ground pepper
• Vegetable oil, for grates
• 4 (6-inch) whole-wheat pitas
• 1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
• 1/2 cup fresh cilantro sprigs
• Cumin yogurt sauce (see recipe below)

Directions

1. Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
2. Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
4. For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
5. Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce.

Chicken and Angel Hair Pasta with Lemon Caper Sauce

Well, this picture is awful. Just terrible, but the dish was fantastic. This is one of many delicious recipes that I have come by via Ruth Gough. Judging by her recipes- and not her adorable figure- she loves a good creamy sauce just like me. The original recipe is written for shrimp instead of chicken- which I'm sure is fabulous- but since I live with three people who don't appreciate the beauty of shrimp, I was forced to substitute.

A note about the recipe. I made this Tuesday night in a mad panic between two appointments. I was in a huge rush and totally forgot to add the seasonings (the white pepper, salt, and parsley.) I didn't miss them at all! But I'm sure they would taste great. So I italicized the ingredients I didn't use and the directions I didn't follow. White pepper always makes me a bit nervous anyway. It's so strong and overpowering and should be used sparingly!

One more thing- don't leave out the capers. You can find them in your grocery store. They come in a small jar and they'll last forever.

Chicken and Angel Hair with Lemon Caper Cream Sauce

1/2 c olive oil
1 tsp. garlic, chopped
2 T capers, drained
1/4 c white wine
2 lemons, juiced
2 c heavy cream (I used 1 cup cream, 1 cup half and half)
2 chicken breasts, sliced, seasoned and sauteed in olive oil
1 lb. shrimp, peeled and drained
Salt to taste
white pepper to taste
1 tsp parsley, chopped
8 oz. angel hair pasta, cooked according to package directions
1 lemon, thinly sliced

Heat oil in saute pan. Add garlic and capers and cook for 30 seconds. Add wine and lemon juice; cook until reduced by half. Add heavy cream and reduce until desired consistency is reached. Add shrimp and cook for 2 minutes. Turn. Cook for 2 minutes or until sauce slightly thickens. Season sauce with salt, white pepper and parsley. Add hot, drained pasta and chicken slices (if using) to sauce, stirring to thoroughly coat pasta. Add lemon slices. Transfer to large serving platter, sprinkle with parsley and serve immediately.

Toasted Chicken and Cheese Sandwich

I found these big sourdough sandwich rolls that looked amazing and started putting together the perfect grilled chicken sandwich in my head. Here's what's on it:

Chicken, seasoned and grilled (I used great american land and cattle co. steak seasoning)
grilled red onions
romaine lettuce
a generous slap of mayonnaise
avocado

Also, I toasted the bread under the broiler. I spread butter on the bottom half and sprinkled shredded mozzarella on the top. It was good.

Chicken Pot Pie

Chicken Pot Pie

I've posted this recipe before, but I decided to post it again since I make so many changes to the original. This is adapted from Martha Stewart's recipe found on her site and it's one of my favorite dishes ever.

Ingredients

makes 2 pies

• 3 or 4 chicken breasts
  
• 4 cups chicken stock
• 1 large yellow onion, cut in half
• 2 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1 small bunch fresh thyme
• 1 rib celery, cut into thirds
• 2 cup plus 7 tablespoons all-purpose flour
• 2 1/4 teaspoons salt
• 2 1/2 sticks plus 7 tablespoons unsalted butter
• 3 large egg yolks
• 1 lb. red potatoes, scrubbed and cut into 1/2-inch pieces
• 2 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
• 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
• 6 ounces button mushrooms, quartered if large (these get left out for Bobby's sake in my pie)
  
• 1 1/4 cup milk
• 2 tablespoons chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon heavy cream

Directions

1. Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
2. Pick enough thyme leaves to make 3 tablespoons. Combine 2 cup flour, 1/2 teaspoon salt, and 2 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 2 1/2 sticks chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 6 tablespoons ice water and 2 egg yolks, and process until the dough holds together. Divide dough in half and flatten into two discs. Wrap well in plastic wrap; refrigerate at least 1 hour.
3. Drain chicken, and reserve the stock. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
4. Preheat oven to 375 degrees. Melt the remaining 7 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes, cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to two pie dishes. Set aside.
5. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot. Freeze one pie before baking for later if you like. Wrap tightly in plastic wrap and then in foil and use within a month.

Sunday Dinner with the Schrant's

I love when Sunday dinner turns out well. I've found that I have certain criteria for what makes a good Sunday meal. I want it to be very traditional, but still sophisticated. I don't want anything too unusual, and I want it to taste amazing. We invited Ben and Laci Schrant over and I told Bobby if they asked if they could bring anything that some kind of bread or a green salad would be great, but they didn't have to bring anything if they didn't want to. They showed up at our door with both! And both were delicious. Thanks guys!

I had been using this recipe for roast chicken for years and finally stopped because I just thought the chicken tasted kind of greasy. On Saturday I realized maybe it's because of all the butter I smear all over it? Hmmm... it only took me three or four years to figure that one out. Yikes. So I went online to find another recipe and came up with this:

Roast Chicken with Lemon, Garlic and Thyme

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
one bunch fresh thyme
1 head garlic
1/2 lemon, cut into quarters

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity and stuff it with the head of garlic cut in half crosswise, the lemon quarters, and the bunch of time. Truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and let it rest for 15 minutes on a cutting board.



Gravy:

I haven't made gravy much. I think it's because I am too hungry by the time I have the drippings I need to make it to go to the trouble of making it. But I made it this time and I LOVED it. The point is I'm no expert. But here's what I did:

I don't have a roasting pan so I took the drippings and poured all but two Tbs or so into a saucepan. I added about 1 cup of water and put the pot over medium heat. Then I took 1 tablespoon of flour and mixed it quickly with the reserved drippings. Then I added this mixture to the pot and mixed it until it got thick. Once thickened I pushed it through a fine mesh sieve into a bowl and as for the result- I can't speak for anyone else, but I sure liked it!

The other new recipe I tried was Silky Smooth Pumpkin Pie from the Smitten Kitchen. Only change I would make is the pie needs to cook for longer than the recipe says. And I would use a higher temperature. I've made this pie twice now and I still don't know exactly what to tell you time-wise so just keep an eye on it. I did make some changes in bold down at the end of the recipe, but I can't vouch for them. I do know that following the original recipe's directions will result in a very under-done pie filling.

Aaahhh!!! This pie is heavenly. Which is why I put a halo around it.

Silky Smooth Pumpkin Pie
Adapted from Smitten Kitchen

A half-recipe of your favorite pie crust, chilled (here's a link to the one I love: Ina's pie crust.)

1 cup heavy cream
1 cup whole milk (I used 2 cups of half and half instead of one cup each of cream and milk)
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (regular canned yams can be substituted)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger (or 1 1/4 tsp ginger)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

Preheat oven to 400 degrees F.

Roll out dough on generously floured (up to 1/4 cup) work surface to make 12-inch circle about 1/8-inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang all around pie plate.

Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pan from refrigerator, line crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate. Bake 5 to 10 more minutes until crust is golden brown and crisp. Remove plate and baking sheet from oven.

Make the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat. Whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 350 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 45-60 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.)

BBQ Chicken Tacos with Lime Mayonnaise

I found this recipe on a trial run I took of this software called SousChef that my friend Josh told me about. It was really good. I was kind of nervous about the cinnamon chicken. The recipe didn't call for any salt, which I didn't notice until after I grilled it. I sprinkled a generous amount of kosher salt on after I sliced the chicken. Problem solved, but next time I would add the salt to the spice mixture. The lime mayonnaise was insane. I want to try it on fish tacos. I think that would taste amazing! It helped that I had the perfect tomato and avocado. I love that.

Franny ate ALL of her taco and loved it, so I let her drink the rest of of my rootbeer. Sophie wasn't a fan. She spent the whole dinner crying for a banana.

Barbecued Chicken Tacos With Lime Mayonnaise
Give traditional Mexican ingredients a modern twist in these fabulous tacos with zingy lime mayonnaise.

ingredients
2 tomato, chopped
1 red onion, finely chopped
1 avocado, peeled, stone removed and diced
1 teaspoon ground cinnamon, mixed with
2 teaspoons dried oregano, and
1/2 teaspoon cayenne pepper, and
1 teaspoon salt
1 tablespoon oil
4 chicken breast
4 tablespoons mayonnaise
1 lime, juice and zest of, finely grated
1 head lettuce, shredded
cilantro
tortillas (we used both flour and corn)

directions
1. Preheat a broiler/griddle or barbecue.
2. Mix the tomatoes, red onion and avocado.
3. In a large bowl combine the mixed spice and herb mixture with the oil until well blended.
4. Add the chicken to the spice and herb mixture and turn in the mixture to coat well.
5. Cook the chicken breasts on a medium heat for 12-15 minutes, turning a couple of times.
6. When the chicken is fully cooked through, place on a chopping board and slice.
7. To make the lime mayonnaise, mix together the mayonnaise, lime juice and zest.
8. To serve; fill the tacos with the sliced chicken, avocado salad and lettuce. Drizzle with the lime mayonnaise and sprinkle with cilantro.