Bundt Pan Roast Chicken with Potatoes

This recipe is really creative.  It reminds me of beer can chicken that my family loves.  All of my family members are a fan of crispy poultry skin.  This recipe definitely delivers that and a chicken that's full of flavor.

1 whole chicken (3 1/2 - 4 lbs)

2 tsp Herbes de Provence

Kosher salt and freshly ground black pepper

5 Tbsp butter (4 Tbsp at room temp and 1 melted)

1 1/2 lbs Yukon Gold potatoes, cut into 1/2" cubes

4 garlic cloves, 3 smashed and 1 finely minced

Zest of 1 lemon and juice of half

1/2 tsp paprika

1 Tbsp roughly chopped fresh Italian flatleaf parsley

Rub the chicken all over, including the cavity with 1 tsp Herbes de Provence, 1 Tbsp salt and 1/4 tsp pepper.  Refrigerate for at least 2 hours or up to overnight; bring chicken to room temperature 30 minutes before cooking. 

Arrange the rack to the lower third of the oven and preheat to 425 degrees.

Butter the sides and the bottom of a 10-cup bundt pan.  Cover the tube hole in the middle of the pan with a 6" piece of foil.  Put the potatoes in the pan with the 3 smashed garlic cloves, 1/2 tsp salt and a few grinds of pepper.  Toss with 1 Tbsp melted butter.  Roast for 20 minutes.  

Meanwhile, mix together the lemon zest, paprika, remaining 4 Tbsp butter, 1 tsp Herbes de Provence and minced garlic in a small bowl.  Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs.  Rub the rest all over the chicken.  Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.  

Cook until done, 50 - 55 minutes.  Transfer the chicken to a cutting board and let rest 10 minutes before carving.

Transfer the potatoes with a slotted spoon to a serving dish.  Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through.  Squeeze in the lemon juice and stir in the parsley.  Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.  

This is totally delicious.  Thanks Food Network for the good idea!

 

Oregano-Marinated Tomato Salad

I've noted before that I have an Aero Garden and gown herbs year-round indoors.  I do love fresh oregano and this recipe pairs two of my favorite ingredients to create a very tasty and colorful salad.

3 lbs mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges of halved if small

2 Tbsp olive oil

2 Tbsp oregano leaves (from about 4 sprigs)

2 tsp kosher salt

1 tsp freshly ground black pepper

 

Toss tomatoes, oil, oregano, salt and pepper in a medium bowl.  

Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

Lemon Thyme Pork with Roasted Green Beans & Garlic Herb Rice

Hello Fresh to the rescue again.  I honestly loved the time in my life that I had weekly meal boxes delivered with new recipes to try each week.  It made meal planning so much easier.  This recipe was another one of our favorites.  

12 oz fresh green beans

1 tsp dried thyme

1 1/2 lbs pork cutlets

1/4 cup chicken stock

2 lemons

1 cup Jasmine rice

4 Tbsp garlic herb butter

4 Tbsp sour cream

Adjust oven rack to top position and preheat to 450 degrees.  Wash and dry all produce.

Quarter 1 lemon.  

In a small pot, combine rice, 1 1/2 cups water, and a big pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender, 15 - 18 minutes.  Keep covered off heat until ready to serve.  

While rice cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper.  Roast on top rack, tossing halfway through until browned and tender 10 - 12 minutes.  Cover to keep warm.  

Meanwhile, pat pork dry with paper towel.  Season all over with salt and pepper.    Heat a drizzle of oil in a large pan over medium-high heat.  Add pork and cook until browned and cooked through, 2 - 3 minutes per side.  Turn off heat and transfer to a plate.  Wipe out pan,

Melt half the garlic herb butter (you'll use the rest later) in same pan over medium-high heat.  Add thyme and cook until.  l fragrant, 30 seconds.  Stir in chicken stock and bring to a simmer.  Cook for 2 - 3 minutes, then remove pan from heat.  Stir in sour cream, 2 Tbsp butter and squeeze of lemon juice.  Season with pepper.

Fluff the rice and stir in the rest of the garlic herb butter.  Taste and season with salt and pepper.  Divide rice, pork, and green beans between plates.  Spoon sauce over pork.  Serve with remaining lemon wedges on the side.  

Best-Ever Candied Yams

 

I normally think of candied yams as a Thanksgiving dish, but it's simple enough to make on any ordinary weeknight.  They are not only delicious, they're good for you too.  You just have to make sure you have time to bake them.  

1/2 cup dark brown sugar
1/2 cup orange juice
3 Tbsp butter, plus more for pan
1 cinnamon stick

2 Tbsp bourbon

Pinch of nutmeg

Pinch of kosher salt

5 medium sweet potatoes (about 3 lbs)

Preheat oven to 400 degrees.  Butter a medium baking dish.  

In a medium saucepan over medium heat, combine sugar, orange juice, butter, cinnamon stick, bourbon, nutmeg, and salt.   Stir to combine and bring to a boil, then reduce to a simmer and cook until it has thickened slightly, almost 10 minutes.  When reduced, remove and discard cinnamon stick.  

Peel potatoes and slice into 1/2" rounds, then layer in prepared baking dish.  Pour thickened syrup over potatoes and cover dish with aluminum foil.  

Bake 30 minutes, then remove foil and bake about 50 minutes to 1 hour more, basting with sauce every 15 minutes.  

Let cool slightly before serving.  

Gouda Vibes Burgers with Tomato Onion Jam & Potato Wedges

A few years ago I had Hello Fresh meal boxes delivered weekly to my house.  These Gouda Vibes Burgers were a Hello Fresh recipe, and they quickly became a favorite of my hubby.  He was totally a burger guy.  I have to say, this one is really good. 

1 1/2 lbs Yukon Gold potatoes

1 white onion

4 Tbsp sour cream

1/4 cup chicken stock

4 slices of Gouda cheese

2 Roma tomatoes

4 Tbsp mayonnaise

2 tsp smoked paprika

1 1/4 lb ground beef

4 burger buns

Adjust your oven rack to top position and preheat oven to 425 degrees.  

Wash and dry all produce.

Cut potatoes into 1/2" thick wedges.  Halve, peel, and thinly slice the onion, Dice tomatoes

In a small bowl combine mayonnaise, sour cream and a pinch of the paprika (you'll use the rest later).  Season with salt and pepper to taste and set aside.  

Toss potatoes on a baking sheet with a large drizzle of olive oil.  Season with salt and pepper.  Roast on top rack until browned and crispy, 20 - 25 minutes.  

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat.  Add onion and cook until lightly browned, 8 - 10 minutes.  Add tomatoes, chicken stock, remaining paprika, and 2 tsp sugar.  Cook, stirring until caramelized and jammy, 2 - 3 minutes.  Season with salt and pepper to taste. Turn off heat.  Transfer to a small bowl and wipe out pan.

While the onion cooks, for the beef patties, each slightly wider than a burger bun.  Season all over with salt and pepper.  

Heat a drizzle of olive oil in pan used for jam over medium-high heat.  Add patties and cook to desired doneness, 3 - 5 minutes per side.  In the last 1 - 2 minutes of cooking, top each patty with gouda.  Cover pan to melt cheese.  

Halve the buns and toast until golden brown.  Spread bottom buns with a bit of the sauce.  Fill buns with patties and tomato onion jam and place top bun.  Serfe with potatoes on the side and remaining sauce for dipping.  

Crack Chicken

Crack chicken is super easy to make.  This is one I like to make in my slow cooker.  It's the perfect idea for sandwiches for dinner that are ready when you get home from work.  The whole family will love this one.  

2 - 3 lbs chicken breasts (3 - 4 breasts)

1/2 cup chicken broth

16 oz cream cheese cubed

2 packets dry ranch seasoning

8 oz bacon cooked crispy and crumbled

1 cup of your favorite shredded cheese

1/2 cup chopped green onions

Add Chicken broth, chicken breasts, cream cheese and ranch seasoning to your slow cooker.  

Cover slow cooker and cook on low for 6 - 8 hours.

Remove chicken and shred.

Whisk together the liquid in the bottom of the slow cooker until the cream cheese is fully incorporated.  

Return shredded chicken to slow cooker.  Add bacon, cheese, and green onions.  Stir until combined.  The sauce will thicken as it stands.  

Serve on your favorite sandwich buns.  

 

Cobb Salad

Cobb salad is a beautiful dish to take for a potluck or picnic.  It is sure to be a hit with just about everyone.  

For the Dressing
3 Tbsp olive oil

2 Tbsp red wine vinegar

1 Tbsp lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 small gallic clove, minced

1/4 tsp salt

1/4 tsp freshly ground black pepper
 

For the Salad

6 slices of bacon, cooked and crumbled

2 hard-boiled eggs

6 cups romaine lettuce, coarsely chopped

2 cups watercress, thick stems removed

2 medium tomatoes, seeded and diced (about 2 cups)

1 avocado, diced

1 cup cooked diced chicken breast

1/2 cup of your favorite shredded cheese

In a small bowl, whisk together all of the dressing ingredients and set aside.

Cook the bacon strips and set aside to cool and then crumble.

Chop the hard-boiled eggs and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing.  Put the dressed greens onto a large serving dish.  Place the tomatoes on top forming a row down the middle.  In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg and the crumbled bacon on top of the greens.  Drizzle with the remaining dressing and serve.  

Beach Boys Chicken

I have to tell on myself.  I tried this recipe the first time because I loved the name.  Who can help but smile when you think of the Beach Boys and their music.  To this day I absolutely love their music!

3/4 cup balsamic vinegar
1 tsp garlic powder
2 Tbsp honey
2 Tbsp olive oil

2 tsp Italian seasoning

kosher salt, to taste

freshly ground black pepper, to taste

4 chicken breasts, boneless and skinless

4 slices mozzarella cheese

4 slices avocado

4 slices tomato

2 Tbsp chopped parsley

Balsamic glaze, optional. for drizzling

In a small bowl, whisk together the balsamic vinegar, garlic powder, honey, oil, and Italian seasoning.

Season the marinade with salt and pepper.

Pour the marinade over the chicken and let it marinate for at least 20 minutes. 

Preheat the grill to medium-high heat.  Oil the grates.

Grill the chicken until charred and cooked through, about 8 minutes per side.

Top the chicken with the mozzarella, avocado, and tomato, and cover the grill until the cheese is melted, about 2 minutes.

Garnish the chicken with parsley and drizzle with the balsamic glaze.  

This can be done in a cast iron skillet on your stovetop as well.  Finish in a 350 degree oven.  It's delicious prepared either way.

I promise you, this will bring "good vibrations" for dinner!

Mardi Gras Slaw with Dressing

  

I love a good picnic style recipe.  This Mardi Gras slaw is just that with a little kick off flavor.  This will become a new favorite if you give it a try.

For the Dressing

1 cup mayo

1/4 cup honey

1/8 cup white vinegar

1/4 cup sugar

1 tsp dry mustard

1/2 tsp celery salt

1/2 tsp kosher salt

Mix all ingredients together and set aside in the refrigerator.

For the Slaw

2 cups chopped raw broccoli

1/2 cup shredded red cabbage

1/4 cup shredded carrots

1/4 cup roasted sunflower seeds

1/2 cup Craisins

Mardi Gras Dressing (enough to lightly coat)

Mis all ingredients together.  Stir well and refrigerate until ready to serve.  

Cilantro Lime Steak

 

I'm a fan of flank steak, but it needs to be treated extra special to make it tender and tasty.  

1 cup fresh cilantro leaves loosely packed, about 1 bunch

4 cloves garlic, peeled

2/3 cup fresh lime juice, about 5 limes

2 tsp salt

2 tsp black pepper

1 tsp sugar

1 cup olive oil

1 cup water

5 - 7 lbs flank steak

Combine cilantro, garlic, lime juice, olive oil, salt, pepper, sugar, and water in a blender and pulse until well combined.  (Makes about 3 cups total.)

Add steak to a gallon bag or other container and pour about half of the marinade over, making sure it is well coated.  Reserve remaining marinade for later.

Allow meat to marinate for desired time (but not longer than overnight).

Place your marinated steak on a pre-heated medium-high grill, basting and turning frequently (about every 5 - 7 minutes) until steak is cooked to your desired doneness.

If cooking more well than medium-rare, lower grill to medium heat after about 10 minutes to avoid over-charring.  

Allow steak to rest at least 5 minutes before slicing against the grain.