Roasted Herbed Chicken and Vegetables

This one-dish meal of chicken and vegetables is flavored with lemon peel, garlic, fresh thyme, and butter that has been infused with herbes de provence, a mix of lavender, rosemary, fennel seed, and savory.

4 tbsp. butter
1 1⁄2 tbsp. dried herbes de provence
1 tbsp. honey
2 cups white wine
1⁄2 cup extra-virgin olive oil
1 tbsp. fennel seeds
12 cloves garlic, unpeeled (8 whole, 4 crushed)
3 medium turnips, cut into 2" pieces
1 small butternut squash (about 1 1⁄2 lbs.),
peeled, seeded, and cut into thick half moons
Kosher salt and coarsely ground pepper, to taste
1 4-lb. chicken, wings tucked under body
1 lemon
1 bunch thyme
1 large yellow onion, cut into thick wedges
3⁄4 lb. brussels sprouts, trimmed and halved
3⁄4 lb. cremini mushrooms, left whole
12 large sage leaves

Heat oven to 375°. Melt butter and herbes de provence in a pot over medium heat. Remove from heat; whisk in honey. Cover; let herb butter steep for 20 minutes. Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.

Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside. Put rind into cavity with remaining garlic and thyme. Tie legs with twine; set chicken on a small roasting rack (see Foiled) in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken with herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.

Toss brussels sprouts, mushrooms, and sage together in a bowl with remaining oil and salt and pepper; transfer to pan. Continue roasting until a thermometer inserted in chicken's thigh registers 165°, 25–30 minutes. Transfer chicken to a platter; cover loosely with foil. Return vegetables to oven; roast until very tender, 18–20 minutes. Carve chicken, squeeze reserved lemon over top and serve with vegetables.

Popovers

These little guys are so light and airy that it's hard not to eat all of them. They're great served with a roast beef and a nice rich gravy poured right in the middle. The trick to great popovers is using bread flour.
1 cup bread flour
1/2 teaspoon fine salt
1 cup whole or non-fat milk, warmed
2 tablespoons unsalted butter or oil, melted
3 large eggs
2 to 3 teaspoons vegetable shortening
Serving suggestions: Butter and jam
Directions
Preheat the oven to 425 degrees F.

In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.

Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)

Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.

Perfect Roast Chicken

Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted chicken.
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Clams and Chorizo

I love quick and easy recipes.
2 tablespoons olive oil
1 pound fresh Spanish chorizo sausage, ground
3 garlic cloves, minced
2 dozen Little Neck clams, scrubbed
1 cup dry white wine
1 orange, halved
1/4 cup roughly chopped parsley
2 bay leaves

In a large, pan or Dutch Oven, heat oil over medium heat. Add the chorizo and cook until browned. Add the garlic and bay leaves, and saute until lightly brown. Add the clams and wine. Squeeze the orange juice into the pan then add the halves. The rind will add another dimension to the sauce. Cover and steam until the clams open, discard any that do not. Remove from heat, top with parsley and serve in the same dish.

Linguini and Clams

With the exception of the fresh clams, Giada’s recipe is almost identical to my mother-in-law’s Linguini and Clam Sauce.
1 pound dried linguini
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Directions
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

Mac and Cheese with Truffle Oil

Talk about comfort food...

Serves 4

3 tablespoons kosher salt
8 ounces penne rigate pasta, dry
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1-1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups Extra Sharp Cheddar cheese, shredded
1/2 cup pecan quarters
1 cup Tillamook Vintage White Smoked Extra Sharp Cheddar, shredded

Preheat oven to 350 degrees F.

Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.

Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low.

Add in the herbs and seasonings. Stir in 3 cups of the Tillamook Extra Sharp Cheddar cheese until smooth. Add in the truffle-scented pasta and stir until evenly combined. Divide into individual ramekins and top with the pecans and the shredded Tillamook Vintage White Smoked Extra Sharp Cheddar cheese.

Bake for 10-15 minutes until bubbly and slightly browned on top.

Long Island Iced Tea

Goes down like ice tea, but wooo baby!


1 part Vodka
1 part Tequila
1 part Triple Sec
1 part Gin
1 part Rum
1 1/2 parts Sweet and Sour Mix
1 splash Coca-Cola

Long Island Iced Tea Directions
Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

Bailey's Banana Colada Recipe

Banana Liqueur
Dark Rum
Irish Cream
1 oz Banana
Pina Colada Mix

Bailey's Banana Colada Directions

Put the banana and banana liqueur into a blender until it becomes a thick paste. Add bailey's to taste; pina colada mix and rum to taste as well. Blend well, add ice, and blend again until smooth.

Eggnog Martini

Happy Holidays!
1 Oz Eggnog
1 Oz Ameretto
1 Oz Vodka

Directions:
Combine all ingredients and shake well. Dust with freshly grated nutmeg or cinnamon, if desired.

Serves: 1

Watermelon Martini

Makes 6 large martinis

4 cups watermelon (with the rinds, seeds removed)
1 cup lemon vodka
1/2 cup cointreau or triple sec
2 limes , squeezed
1 cup ice cubes
1 tablespoon sugar (or sugar substitute)
Garnish ; pieces of watermelon, lime, sugar cane
In a blender, combine the watermelon chunks and puree. Remove pureed fruit and pour into a pitcher and keep very cold, even a little frozen to make it icy.

For two generous martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, and one tablespoon of cointreau or triple sec to the blender with three ice cubes and blend. Pour into a nice festive glass, garnish with watermelon chunks, limes and a stick of sugar cane.

For those that do not want alcohol, just omit it, and add ice cubes, a splash of cranberry juice, and a splash of lime juice. Don't forget the festive party garnish!

Chilly Illusion

It's a Champagne Forrest

Cheers!

Oreo Cookie Truffles

My husband love Oreo's! This recipe makes approximately all milk chocolate 40 truffles, but you can increase the white chocolate and cover them that way as well.

1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes, for instance with mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate
1/2 lb white chocolate

Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store in airtight container, in refrigerator.

Cheesecake Brownies

I found this recipe for Cheesecake Brownies on David Lebovitz's blog. They just looked too yummy to pass up. I guess that's one way to get me to drink milk.

One 9-inch (23cm) square pan

6 tablespoons (85g) unsalted butter, cut into pieces

4 ounces bittersweet or semisweet chocolate, chopped

2/3 cup sugar

2 large eggs, at room temperature

1/2 cup flour

1 tablespoon unsweetened cocoa powder

1/8 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chocolate chips

8 ounces cream cheese, at room temperature

1 large egg yolk

5 tablespoons sugar

1/8 teaspoon vanilla extract


1. Line a 9-inch square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees .

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Margarita Cupcakes

1/4 cup lime juice

1 1/2 tsp lime zest (1 lime)

1 cup soy milk (plain or vanilla)

1/4 cup vegetable oil

2 tsp tequila

1/2 tsp vanilla extract

1 cup sugar

1 1/3 cup all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 350F.

Fill a 12-cup muffin tin with liners.

In a large bowl, mix together lime juice, lime zest, milk, oil, tequila, vanilla and sugar.

In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.

Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.

Key Lime Cream Cheese Frosting - Makes about 3 cups icing

8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
  2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioner's sugar

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioner's sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioner's sugar 1 tablespoon at a time

Grilled Asparagus with Poach Egg

This is so good that I think I'm going to make some right now. I love roasted or grilled asparagus, it's probably my favorite veg, but when you add a poached egg, it becomes rich and well... just yummy. This dish is amazing with or without the arugula salad. But don't forget the garlic bread.



1 bunch asparagus
High quality extra-virgin olive oil
Kosher salt
4 slices rustic Italian bread
1 clove garlic
3 tablespoons white vinegar
4 large organic eggs
2 cups baby washed arugula
1 to 2 tablespoons lemon juice
1 cup grated Parmigiano-Reggiano
1 lemon, zested
Directions
Preheat grill or grill pan.

Holding the tip and stem of each asparagus spear snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt, to taste. Grill the asparagus until slightly charred and pliable on all sides. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.

Fill a bowl with cold tap water and 4 to 5 ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.

Fill a medium saucepan 2/3 of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon remove the eggs from the saucepan and place in the bowl of cold water. Reserve.

To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula between 4 individual plates. Arrange the asparagus on top of the arugula on each plate.

While dressing the salad bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, about 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias, lean the toast halves against each egg.

Flatbread with Oven-Dried Figs, Caramelized Onions, and Blue Cheese

2 3⁄4 cups bread flour, divided
1 package dry yeast (about 2 1⁄4 teaspoons)
1 cup warm water (100°to 110°), divided
2 tablespoons extra virgin olive oil, divided
1 to 2 teaspoons chopped fresh rosemary
11⁄2 teaspoons salt, divided
Cooking spray
2 1⁄4 cups vertically sliced red onion
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped walnuts
20 Oven-Dried Fig halves
1/2 cup (2 ounces) crumbled blue cheese


Lightly spoon flour into dry measuring cups; level with a knife. Combine 1⁄2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1⁄2 cup warm water; let stand 30 minutes. Add 2 cups flour, remaining 1⁄2 cup water, 1 tablespoon oil, rosemary, and 1 1/4 teaspoons salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface.

Knead until smooth and elastic (about 8 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.)

While dough rises, heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 15 minutes or until deep golden brown, stirring mixture occasionally. Add remaining 1⁄4 teaspoon of salt, orange rind, and pepper. Cool mixture slightly.

Preheat oven to 425°.

Punch dough down; form into a ball. Place dough on a baking sheet coated with cooking spray; let rest 5 minutes. Roll dough into a 14 x 12–inch rectangle (about 1⁄4 inch thick). Arrange onion mixture, walnuts, and Oven-Dried Fig halves evenly over dough, leaving a 1⁄2 inch border on all sides. Sprinkle with cheese, and gently press toppings into dough to adhere. Bake at 425 degrees for 20 minutes or until flatbread is golden brown and cheese melts.

Fettuccine con Fichi e Pancetta - Fettuccine with Figs and Pancetta

3 slices firm white sandwich bread
3 tablespoons olive oil
6 oz sliced pancetta
1 small red onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon finely chopped fresh rosemary, or to taste
1/4 cup dry white wine
1/2 cup chicken broth
3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise
2 tablespoons finely choppedfresh parsley
2 teaspoons fresh lemon juice, or to taste
3/4 lb dried egg fettuccine
Parmesan cheese

Tear bread into pieces and pulse in a blender or food processor until reduced to coarse crumbs.

Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat until hot but not smoking, then cook bread crumbs with salt and pepper to taste, stirring constantly, until golden brown and crisp, about 5 minutes. Transfer to a plate to cool.

Heat remaining tablespoon oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp. Transfer with a slotted spoon to paper towels to drain. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.

Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.

Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.

Serve pasta topped with bread crumbs, remaining pancetta and parmesan cheese.

Carrot Cupcakes with Maple Cream Cheese Frosting

Makes 12 cupcakes.
½ cup sugar
¼ cup brown sugar
½ cup vegetable oil
2 large eggs
½ teaspoon vanilla extract
1 cup all-purpouse flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups grated carrots, around 4 medium carrots
¼ cup pecans, chopped


Maple Cream Cheese Frosting
4oz cream cheese, room temperature
1 tablespoon unsalted butter, softened
2 cups icing sugar, sifted
¼ cup maple syrup
6 pecans, cut in half

Preheat the oven to 350 degrees. Grease or line with muffin tin for 12 cupcakes.

In a large bowl, whisk together the sugars and oil until combined. Add the eggs one by one and mix until smooth. Add the vanilla extract.

Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.

Divide the batter between the muffin pans and bake for around 14 minutes or until golden brown and springy to touch. Allow to cool.

For the frosting, mix the cream cheese, butter, icing sugar and maple syrup until smooth. Frost the cooled cupcakes and top with the pecan halves.

Apricot Granola

If you like clumps in your granola, firmly compress the granola into the trays before you let it cool. Then, once it’s cool, you can break it up into clumps. Otherwise don't compress the granola.

7 cups rolled oats
2 cups slivered almonds
1 cup brown sugar
¾ cup raw sunflower seeds
2 teaspoons ground cinnamon
⅔ cup vegetable oil
½ cup honey
1½ tablespoons vanilla extract
1½ cups diced apricots

Preheat the oven to 180°C. Line two large baking trays with baking paper.

In a large bowl, combine the oats, almonds, sugar, sunflower seeds and cinnamon. In a small saucepan, heat the oil and honey over medium heat until just simmering.

Pour the liquid mixture over the oat mixture and thoroughly combine with your hands (careful it’s hot!) until everything is coated. Spread the mixture onto the prepared trays.

Bake for approximately 25 minutes, stirring every ten minutes to ensure even browning. Bake until golden brown. Stir in the apricots as soon as you remove the trays from the oven. Allow to cool completely on trays.