Wednesday, March 25, 2009

Menu #20 - Roast Chicken Dinner for Spring

While I was having coffee with my painter (aka Eldon) this morning, our conversation detoured from the desperate need to stain our outbuilding/workshop/wine cellar/apartment (aka The Outback)to matters of food. Of course! Eldon, an adventurous cook who loves great fresh ingredients, wanted to know my method for cooking a whole chicken. Roasting! Of course! It is one of my all-time favorite ways to cook chicken and I can't believe I haven't featured it in a menu yet.

There are so many reasons a whole roast chicken is so appealing. #1-It is easy to prepare and elegant in it's simplicity. #2-Just as easy to prepare on the grill as in the oven. #3-Leftovers make great sandwiches, especially made into chicken salad. #4-Roast chicken is the centerpiece of a perfect roasted springtime dinner!

If you are knee-deep in spring gardening muck and need an easy dinner that will cook while you get a shower at then end of the day, then this is it. Prep the chicken early in the day, pop it into the oven when you come in from the garden, and shower while it roasts. After the chicken is finished roasting, let it rest while you roast the potatoes and asparagus. Voila! Beautiful dinner that reminds you why you love spring and maybe even cleaning the garden.

Save any leftovers and toss them all together for an incredible salad the next day. One simple roast chicken = two fast and easy meals. See why it's one of my favorites? Sometimes I like to roast two at a time, just to make sure there are leftovers for chicken salad!

ROASTED CHICKEN
1 whole chicken
olive oil
kosher salt
freshly ground black pepper
1 fresh lemon
sprigs of fresh rosemary
(or 2 teaspoons of dried rosemary)
3 cloves of garlic, peeled

Preheat oven or grill to 400 degrees. Remove any giblets from the chicken and reserve for another use. Wash and dry the chicken, inside and out. Rub the chicken inside and out with olive oil, salt and pepper. Roll lemon under palm on the counter to release the juices. Using the tip of a sharp knife, pierce the fruit about 20 times. Insert garlic, herbs, and lemon inside the cavity of the chicken and secure the flap of skin with a toothpick to keep them in place. Place chicken in a roasting pan, breast side down. Roast at 400 degrees for 10 minutes and then reduce temperature to 350 degrees. Continue roasting until the internal temperature of the chicken is 180 degrees – about an hour, depending on size. Remove chicken from the oven, cover with foil and let rest for 10-15 minutes before carving.
Notes:
Pan drippings can be made into a sauce or gravy, if desired – be sure to add some lemon juice for extra flavor!
For a great chicken salad – use leftover chicken, toasted nuts (almonds, pecans or walnuts), dried cranberries, and celery mixed with mayonnaise and a small amount of lemon zest.
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OVEN-ROASTED ASPARAGUS
1 lb. fresh asparagus spears
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Trim and clean asparagus as needed. Place asparagus on a heavy baking sheet and drizzle with olive oil, and toss to coat evenly. Sprinkle with kosher salt and pepper. Place tray in oven and roast for 8 – 10 minutes - depending on thickness of spears.
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WARM ROASTED NEW POTATO SALAD

2 lbs. small thin-skinned potatoes
1 tsp. salt - divided
3 tbsp. finely chopped shallots or onions
1/2 tbsp. Dijon mustard
1 tbsp. whole-grain mustard
1 tbsp. white-wine vinegar, or to taste
1/2 tsp. black pepper
3 tbsp. olive oil
2 tbsp. chopped fresh flat-leaf parsley

Preheat oven to 400 degrees. Wash and dry potatoes. Place whole potatoes on a baking sheet and sprinkle with 1/2 tsp. salt. Roast potatoes until fork-tender. While potatoes are roasting, whisk together shallots, both mustards, vinegar, pepper, and remaining 1/2 tsp. salt in a large bowl, then add olive oil in a slow stream, while whisking until emulsified. While still warm, cut potatoes in half and add to vinaigrette. Sprinkle with chopped parsley and toss lightly to coat potatoes evenly with dressing. Serve warm or at room temperature.
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SHOPPING LIST for Menu #20
Roasted Chicken
Oven-Roasted Asparagus
Warm Roasted New Potato Salad


PRODUCE
1 whole lemon
fresh rosemary
3 cloves garlic
1-2 lbs. asparagus
3 shallots or 1 small onion
1 small bunch flat-leaf (Italian) parsley

MEAT

1 whole chicken

PANTRY
Olive oil
Kosher salt
Freshly ground black pepper
Dijon mustard
Whole-grain mustard
White-wine vinegar

Thursday, March 19, 2009

Menu #19 - Chicken and Dressing Casserole

Everyone needs a really good casserole or two in her recipe repertoire, and this is a good one. You can tell because it has, not one, but two kinds of cream soup - the gold standard for casseroles. Obviously, I am not over my "late winter Southern comfort food" fixation, but I can feel a change coming with every flowering bulb and tree I see. If you've already made the shift to lighter meals for warmer weather, then just file this away until next time a casserole calls your name.

CHICKEN AND DRESSING CASSEROLE

1 stick butter, melted
4 - 6 chicken breasts, cooked and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 soup cans of chicken broth
1 small package Pepperidge Farm Cornbread Stuffing (not Stove Top)

Mix all ingredients together. Pour into a flat casserole or baking dish. Bake at 400 degrees for 30 minutes, until browned and bubbly around edges.
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COLLARD GREENS
1 lb. collard greens, cleaned and chopped
4 oz. country ham, diced
3 c. water
1 c. chicken broth
1 tsp. sugar
1 tbsp. apple cider vinegar

In a large pot, bring water, chicken broth and country ham to a boil. Add the collards, sugar and apple cider vinegar. Cook over medium heat until collards are tender - about 1 - 1 1/2 hours. Serve with pepper vinegar or hot sauce.
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BAKED SWEET POTATOES
4 - 6 sweet potatoes
cinnamon
brown sugar
butter

Wash and dry sweet potatoes. Make slashes with the point of a sharp knife into the sweet potato - about 10 times. Place potatoes in microwave, spacing them evenly. Cook on high until soft when squeezed. Mix cinnamon into brown sugar in a small bowl. Serve baked sweet potatoes with butter and cinnamon/brown sugar mixture.
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SHOPPING LIST for Menu #19
Chicken and Dressing Casserole
Collard Greens
Baked Sweet Potatoes


Produce
collard greens – 1 lb.
sweet potatoes – 4-6

Pantry
cream of chicken soup – 1 can
cream of mushroom soup – 1 can
Pepperidge Farm Cornbread Stuffing – 1 sm. pkg.
chicken broth – 1 can
sugar
apple cider vinegar
cinnamon
brown sugar

Meat
chicken breasts – 4-6
country ham – 4 oz.

Dairy
butter – 2 sticks

Wednesday, March 11, 2009

Menu #18 - Roasted Maple Salmon Dinner

It's March, a month full of basketball and weather madness, so March dinners call for a menu or two that adapt to seasonal whims. Cook this salmon in the oven if it's cold outside, or on the grill if the chill is gone. Add some wonderful warm mashed potatoes and fresh roasted asparagus, and you'll be covered, no matter what! I enjoy game after game of great college basketball, but I love salmon in the springtime most of all.

ROASTED MAPLE SALMON
1/4 c. maple syrup (choose Grade A Medium or Dark Amber, if available)
1 garlic clove, minced
1/4 c. balsamic vinegar
6 salmon fillets
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray. In a small saucepan over low heat, mix together the maple syrup, garlic and balsamic vinegar. Heat just until hot and remove from heat. Pour half of the mixture into a small bowl to use for basting, and reserve the rest for later. Pat the salmon dry. Place skin-side down on the baking sheet. Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, and bake for another five minutes. Continue to baste and bake until fish flakes easily, about 20 to 25 minutes total. Can also be prepared on the grill.

GARLIC MASHED POTATOES
4 potatoes
1 can chicken broth
4 cloves garlic, peeled
1 small onion, chopped
kosher salt
freshly ground pepper
4 tbsp. butter
1 c. milk or half-and-half

Peel and cube potatoes. Place potatoes in large pan; add chicken broth and enough water to cover by 1 inch. Add garlic cloves and chopped onion. Bring potatoes to a boil; reduce heat to gentle boil and cook until fork tender. Heat butter and milk over medium heat until butter is melted; set aside. Drain potatoes and liquid through strainer and return potatoes, garlic and onions to pot. Gradually add warm milk mixture to potatoes and mash until desired consistency - lumpy or smooth - is reached. Season with salt and pepper, and more butter if desired. Serve immediately, or cover and keep warm.

ROASTED ASPARAGUS
fresh asparagus
olive oil
kosher salt
freshly ground pepper
balsamic vinegar or vinaigrette - optional

Preheat oven to 400 degrees. Trim stem ends from asparagus. Place asparagus on a baking sheet and toss with small amount of oil oil to coat. Sprinkle with kosher salt and pepper. Roast until tender, about 10 - 12 minutes, depending on thickness of asparagus spears. Serve warm, at room temperature or cold. Drizzle with balsamic vinegar or vinaigrette, if desired.

SHOPPING LIST for Menu #18
Roasted Maple Salmon
Garlic and Onion Mashed Potatoes
Roasted Asparagus


Produce
garlic - 1 head
onion - 1 small
potatoes - 4
fresh asparagus - big bunch for 6 servings

Meat
salmon fillets

Pantry
maple syrup
balsamic vinegar
kosher salt
freshly ground black pepper
chicken broth - 1 can
olive oil

Dairy
butter - 1 stick
milk or half-and-half - 1 c.

Tuesday, March 3, 2009

Menu #17 - Comfort Food Dinner for Winter's Last Hurrah

March is a peculiar month for weather around here, and this year is no exception. Winter retreats in fits and starts, while shy bits of color peek around the edges of our dreary landscape. We were on the road week before last, and even farther south of here the weather was a little iffy. Warm and rainy one day, followed by snow flurries and then windy and cold the next day. Still, it was nice to get away.

Our idea was a late winter getaway slash southern restaurant tour, and that's just what we did! Everywhere we stopped there was great southern comfort food to make us feel welcome, in addition to the fresh seafood I craved. Now that I'm back home, I'm still in the mood for more homey goodness from simple comfort foods like these to see me through winter's last hurrah.

OVEN BARBECUE COUNTRY STYLE PORK RIBS
2 lbs. country style ribs (or pork chops)
1 c. barbecue sauce (your favorite!)

Preheat oven to 325 degrees. Line an oblong baking dish with enough foil to enclose ribs for baking. Place pork ribs in foil and cover with 1 c. of your favorite barbecue sauce. Cover tightly with foil and bake for 1 1/2 hours. Can also be prepared in a slow-cooker set on low for 4 to 6 hours. Meat will be fall-of-the-bone tender.

HOMEMADE MACARONI AND CHEESE

1 box elbow macaroni
salt
1 stick salted butter
1/2 c. flour
1 tsp. dry mustard
1/4. tsp. freshly ground nutmeg
3 - 4 c. milk or half-and-half
4 c. grated sharp cheddar cheese

Cook macaroni in boiling salted water according to package directions; drain and reserve. Preheat oven to 350 degrees. In a saucepan, melt butter over medium heat until it bubbles; stir in flour and blend with a whisk. Reduce heat to low and add dry mustard and nutmeg; continue to cook for about 2 mins. until flour mixture begins to darken. Slowly stir in milk and continue to whisk until all milk is added and mixture begins to thicken to desired consistency. Add 3 c. grated cheddar and reserve remaining 1 c. for top. Continue to stir until cheese is melted and mixture is smooth. In a large bowl, pour cheese mixture over macaroni and stir to blend evenly. Pour macaroni into a lightly greased baking dish and top with remaining cup of cheese. Bake uncovered for 30 - 40 minutes, or until cheese on top is melted and bubbly.

ONION AND GARLIC GREEN BEANS
1 small onion, chopped
1/2 tsp. garlic powder
1/2 tsp. soy sauce
1 c. chicken broth
8 c. frozen green beans

In a large saucepan, combine chopped onion, garlic powder, soy sauce and chicken broth and stir to blend. Add frozen green beans; cover and simmer on low to medium heat for 30 minutes.

SOUR CREAM CORN MUFFINS
2 boxes Jiffy Cornbread Muffin Mix
2 eggs
1 c. sour cream
1 15-oz. can cream-style corn

Prehat oven to 375 degrees. Stir all ingredients until well blended. Pour into greased muffin pan. Bake for 20-25 minutes, or until golden brown on top. Serve warm or room temperature. These really taste better the second day!

SHOPPING LIST for Menu Wednesday #17
Oven Barbecue Country Style Pork Ribs
Homemade Macaroni and Cheese
Onion and Garlic Green Beans
Sour Cream Corn Muffins


Pantry
1 btl. barbecue sauce
1 box elbow macaroni
salt
flour
dry mustard
fresh nutmeg
garlic powder
soy sauce
1 can chicken broth
2 boxes Jiffy cornbread muffin mix
1 15-oz. can cream-style corn

Dairy
3 sticks butter
1 qt. milk or half-and-half
4 c. grated sharp cheddar cheese
2 eggs
1 c. sour cream

Meat
2 lbs. country style pork ribs

Frozen Foods
frozen green beans - 2 bags or 4 sm. boxes