Roasted Chicken with Potatoes, Carrots and Leeks

This recipe is very similar to my Seriously Perfect Roast Chicken, but deals with chicken pieces, not the whole bird! It's a simple one-pan dish, easy to make and so good!

1 Whole Chicken (already cut into breasts, legs, etc.), rinsed and patted dry
Unsalted Butter (a slice for every piece of chicken)
3 Tbsp. Herbs de Provence ( I buy it, but if you want to know what's in it- here's the recipe)
1/2 Lemon
3 Large Carrots, chopped into large pieces
3 Large Leeks, (washed thoroughly) and sliced thinly
3 Potatoes, peeled and chopped into quarters (Russets or Red)
3 Tbsp. Olive Oil
Sea Salt (NOT table salt)
Pepper

Heat oven to 500 degrees.
In a large bowl, mix the carrots, leeks and potatoes with all of the olive oil, 2 Tbsp. Herbs de Provence, a generous sprinkle of sea salt and a few good grinds of fresh pepper. Put veggies along the edges of a baking dish, lined with aluminum foil.  In the center place the chicken, skin side up. Under each piece of skin, place a slice of butter. Sprinkle heavily with salt (so it is visibly showing), a few dashes of pepper and the rest of the Herbs de Provence. Drizzle with the lemon juice (only on chicken). Place in oven and cook for 45 minutes (Check at 30 and may want to fold the foil over the veggies).

The chicken will be visibly crispy and the inside-- so moist! The veggies are done perfectly, with the leeks basically melting into them with just flavor to remember them by.

A wonderful autumn dinner.
Enjoy, e

Zesty Asian Meatballs with Cucumber Sesame Salad

Tonight's dinner was going to be plain ole' meatballs and broccoli. Then, I was halfway through mixing the meat and decided to zest it up. Amazing what a little fresh ginger can do! Coupled with soy sauce, sesame seeds and rice vinegar....Boom! So good.

Seriously, the meatballs tasted like dumpling filling.

Meatballs
1 lb. Ground Turkey
3/4 C. Panko Crumbs
1 Egg
1/2 Tsp. Salt
1 Tbsp. Soy Sauce
1/4 C. Chopped Cilantro
1/4 C. Chopped Onion
1 Tbsp. Minced Garlic
1 Tbsp. Minced Ginger

Sauce
1/3 C. Soy Sauce
1 Tbsp. Sriracha
1 Lime, Juiced
2 Scallions, Chopped
3 Tbsp. Water
2 Tsp. Olive Oil

Cucumber Salad
1 Cucumber
1/4 C. Rice Vinegar
1 Tsp. Sugar (granulated)
Dash of Salt
2 Tbsp. Sesame Seeds, Roasted (see below)

Preheat oven to 500 degrees. Mix the all the turkey ingredients together until thoroughly combined. Form into medium- sized meatballs and place on baking sheet. Place in oven. Cook until crispy, about 15-18 minutes.

Heat a dry pan to medium heat. Add the sesame seeds and keep shaking the pan to keep the seeds from burning. Cook until lightly browned. Set aside. Peel the cucumber leaving a little bit of the green peel. Cut in half and scoop out the seeds. Slice as thinly as possible. In a small bowl, mix vinegar, sugar and salt until dissolved. Pour over the cucumber slices and top with sesame seeds.

In a small bowl, whisk the soy sauce, sriracha, lime juice, water and oil. Add the scallions and set aside.

When the meatballs are done, spoon a little of the sauce over them and serve with the cucumber salad. Have the sauce on the side for extra dipping! I also served the sauce over steamed broccoli!

A zesty twist on a basic dinner!
Enjoy,
e

Melt In Your Mouth Pot Roast

So tis the season of fall and nothing better to warm the hearts and home than a delicious pot roast.  I served it in a bowl with a spoon... seriously.

The roast is perfectly pinked after cooking low and slow for 4 hours!

Pot Roast
3-3.5 lb. Roast (Chuck eye, or Round Bottom)
2 Tbsp. Unsalted Butter
2 Onions, thinly sliced
2 Carrots, chopped
2 Celery Hearts, chopped
2 Garlic Cloves, chopped
1 C. Beef Broth
1/2 C. Dry Red Wine
1 Bay Leaf
1 Tsp. Thyme
Kosher Salt
Pepper

Gravy
2 C. Beef Broth
1 C. Dry Red Wine
2 Tbsp. Balsamic Vinegar
1 Tsp. Thyme

Trim excess fat off the meat. Season the meat with 1 Tbsp. salt and place on a wire rack to dry at room temperature for about 30 minutes.

Preheat oven to 300 degrees. Melt butter in a dutch oven. Add the onions and cook, stirring occasionally until soft and lightly browned. Add the carrots and celery and cook for about 5 minutes. Add the garlic and mix. Stir in broth, wine, bay leaf and thyme; bring to a simmer.

Pat beef dry with a paper towel and place on top of the veggies. Season with more salt and a little pepper. Cover the pot tightly with aluminum foil and lid. Place in the oven.

Cook beef for 4 hours, turning halfway. Transfer the beef to a dish and cover with foil.
Strain the liquid through a mesh strainer. Set aside the broth and let settle for a few minutes until the fat can be skimmed off. Remove the bay leaf, put the veggies in a blender and puree. Add a total of 3 cups of liquid to the blender (using beef broth to supplement). Pour into a sauce pan and bring to a simmer over medium heat. Add the wine, balsamic vinegar, thyme and season with salt and pepper.

Pour the gravy over the beef and serve with mashed potatoes and peas!
This is a big endeavor time wise-- but totally perfect for a Sunday dinner with family and friends.
This serves 4....add more lbs. if you need - but the gravy is plentiful for 6-8!

Enjoy,
e

Chunky Chicken Pot Pie

Chicken Pot Pie... the epitome of comfort food. This old time favorite is especially delicious when cooked in an iron skillet (something I am just getting used to using!). This recipe has a little twist on the typical with a dash of cream and some sherry!


 Crispy, golden and delicious!



Filling
4 Tbsp. Unsalted Butter
1/2 C. Chopped Celery
1/2 C. Chopped Onion
1/2 C. Chopped Carrots
3 C. Chopped Cooked Chicken (Ours was smoked the day before--you can use Rotisserie!)
1/4 C. Flour
3 C. Beef Broth (or Chicken)-- I used what I had
1/2 C. Frozen Peas
1/4 C. Half and Half
Splash or two of Sherry
1 Tbsp. Herbs de Provence ( mixture of thyme, rosemary, savory, and marjoram)
Ground Pepper
Salt

Topping
1.5 C. Bisquick
3/4 C. Milk
1 Egg

Preheat oven to 400. In a cast iron skillet, melt butter. Add the celery, carrots and onions. Cook for about 5 minutes until they soften. Add the chicken and sprinkle with flour. Stir around and cook for about a minute. Pour on the broth and bring to a simmer. Add the peas and stir. As the mixture thickens, add the cream and sherry. Season with the herbs, salt, and pepper. Turn off heat.



Right before you add the bisquick topping

In a mixing bowl, stir bisquick, eggs and milk. Pour over the mixture in the skillet and place in oven. Cook for 30 minutes.



When you add the topping it's ok be messy! I doubled the bisquick cause I got scared...don't-- you will have plenty!

 

My Guilty Pleasure: Eating a bowl of this pie, watching Homeland and cuddling on the couch with my husband.

enjoy,
e

Twice Baked Potato Casserole

This is one of the first dishes I ever made. We had a church directory cook book and I found this recipe, thought it sounded SO good and tried making it...I think I was about 10.  Over the years, I have made different versions, but the idea is still the same. It's the most popular dish you can bring to a pot luck! Wish I could credit the lovely individual who submitted it to the St. Andrew's Church cookbook....

I left mine in a little too long...but still was delicious!

3-4 Large Russet Potatoes, scrubbed clean
Olive Oil
1 C. Greek Yogurt (original was sour cream)
1/4 C. Milk
2 Tbsp. Butter
3 Scallions, chopped (white and green parts)
4 Pieces of Bacon
3/4 C. Shredded Cheddar Cheese
Salt
Pepper
Paprika

Preheat the oven to 350. In a casserole dish, place the potatoes, spear with a knife and drizzle with olive oil. Cook in the microwave for 10 minutes (or if you have the automatic potato button- use that). They will be done when they are easy to smash with a fork.

Start cooking bacon in a pan.

Take a fork and roughly mash the potatoes. Add the yogurt, milk, and butter. Continue to mash, seasoning with salt and pepper. Add the cheese and scallions. Stir.

Once the bacon is done, remove from pan, blot with paper towel and chop finely. Add to the casserole, and stir. Top with a little extra cheddar if desired and sprinkle with paprika.

Cover and place in the oven for about 30 minutes until heated thoroughly.  Remove lid and continue to cook for 5 minutes.

Not a guilt-free side dish, but it is delicious and WAY easier than actual twice baked potatoes!!!

Enjoy,
e