Monday, May 29, 2017

Beer & Butter Bundt Pan Chicken

This was my first time roasting a chicken using the Bundt cake pan method, and I decided to put my own twist on it, by adding beer over my vegetables to create not only extra flavor for the chicken, but a delicious broth for the vegetables to cook in! 


Ingredients
4-4.5 lb whole chicken
1 lemon, cut in half
6 -10 whole garlic cloves
12 oz. potatoes, cut into 1/2-inch chunks (I used fingerlings)
12 oz. baby carrots, cut in half
7 - 8 stalks of celery, ends trimmed off
5 oz. mini tomatoes (grape/cherry)
1/2 half large onion, cut in 8 wedges
1/2 cup beer of your choice
2 Tablespoons olive oil
1/2 cup of butter, melted
All-Purpose Seasoning (I specifically used Weber's Beer Can Chicken spice - GREAT choice for this)
Salt & Pepper




Preheat oven to 400 degrees. Combine all prepped vegetables in a large bowl then add olive oil and season with 1 tsp salt & 1 tsp fresh ground pepper. Toss with spoon to coat.



Remove chicken from packaging, along with any innards (giblets, neck) that may have been tucked inside the cavity. Rinse chicken and pat dry.  Season insides lightly with your all-purpose seasoning.   Place 1 to 2 of  lemon halves inside.


(Optional) For extra flavor, I injected my chicken with Johnny's French Dip Au Jus.

Take a piece of foil and cover the hole of the Bundt pan.  Spray the Bundt pan (including the foil cover) with non-stick spray then place on a heavy duty cookie sheet.

Flip chicken over the center of the Bundt pan, so that the cavity fits comfortably inside the bird and ensure that the bird is sitting upright.  Tuck in the wings.



Arrange the vegetables around all sides of the chicken in the pan.  Add the beer.



Pour the melted butter over the bird, then season with all-purpose seasoning.  Take a pastry or basting brush the outside of the chicken all around to make sure every part of the skin has been buttered.



With your oven rack in one of the two bottom positions, place Bundt pan/cookie sheet inside. Roast until a thermometer inserted into the inner thigh (between the breast and leg) registers 160 - 165 degrees.

Let chicken rest for 10 minutes before serving.  Taste the vegetables (carrots and potatoes especially). If they don't taste cooked to your desired softness, pop them back in the oven for a longer time.

To serve, carve chicken into 8 pieces.
Use a slotted spoon to lift out the veggies onto the plate, then drizzle some of the "beer & butter juice" from the pan over the chicken and veggies.

 For an even heartier meal, serve with rice. Enjoy!



For a PRINTABLE copy of this recipe, CLICK HERE!

Sunday, May 7, 2017

Potato Tomato Galette with Watercress & Red Onion




Ingredients

1 1/2 cups of grated russett potatoes
8 oz. cherry, grape or mini heirloom tomatoes, chopped
3 T. flour
1 tsp. garlic powder
1/4 tsp. nutmeg
Coarse salt
Freshly ground pepper
2 - 3 T. olive oil
1 c. watercress, trimmed of bottom portion of stem
1/2 tsp. lemon juice
1/2 c. sliced red onions


Place grated potato in a bowl of cold water and let soak 10 minutes to remove excess starch.




Drain well in a salad spinner or squeeze in a clean kitchen towel or cheesecloth to remove excess water. Combine potato, tomatoes, flour, garlic powder, nutmeg, 3/4 teaspoon of salt and 1/4 teaspoon pepper.



Heat 2 tablespoons olive oil in a large, non-stick or cast iron skillet over medium heat.  Scatter potato mixture in skillet and gently press into an even layer with a spatula.  Cook until golden on bottom, about 6 minutes.




Run a flexible spatula around the edge of the skillet,  invert the galette onto a plate then slide galette back into the skillet.  Raise heat slightly to medium high and cook until other side is golden brown, about 4 to 5 minutes.

Slide galette onto final serving plate. In a bowl, toss watercress with lemon juice and 1.5 teaspoons of oil and place on top of the galette.  Scatter onion slices around and serve immediately.







Yields 8 wedges.

For a PRINTABLE copy of this recipe, CLICK HERE!

Sunday, February 26, 2017

Chicken Sausages with Caramelized Apples and Onions

A very quick & healthy meal - I  served it over cauliflower "rice" pulsed in a blender to keep it low-carb.




-- Ingredients
5 oz. onions
1-2 apples
Fresh marjoram
10 oz herb-flavored sausages
Oil,Butter

-- Prep
Cut onions lengthways into thin slices.
Cut apple lengthways into quarters, core it, then cut into 12 segments.
Strip leaves off 5 stems of marjoram.

-- Cook
Cut sausages into 6 pieces of similar size (optional).  Fry for 2 - 3 minutes until golden brown. Remove from pan.
Add 1.5 Tbsp butter to the pan and fry onion and apple slices until golden brown.
Add sausages back to pan, along with 2/3 of the marjoram and cooke for about 30 seconds.
Sprinkle finished dish with the rest of the marjoram and serve. Makes about 2 servings.

To keep this meal low carb, I served with cauliflower "rice" (basically put cauliflower in a blender and pulse it until it looks like rice grains.  Saute in a little olive oil and season to your liking).


Saturday, November 26, 2016

Turkish Meatball Soufflé

This one is a little different, y'all!  A traditional soufflé  is just egg-based, but this one incorporates bread - sort of cross between a soufflé  and a bread pudding.  Please give this one a try!



Ingredients
7 oz. ground beef
3 eggs
2 Tbsp. bread crumbs
2 Tbsp. minced oregano (or 1/2 tsp dried oregano)
Salt & Pepper
1/4 tsp paprika
1 medium onion
2 cloves garlic
3 Tbsp. olive oil
5 oz. flatbread
9 oz. Greek yogurt
1/4 teaspoon chili powder
8 cherry tomatoes


Apply a light coating of cooking spray to 10 x 6 ovenproof dish.  For extra flavor, rub the cut surface of a clove of garlic on the bottom and sides of dish. Break the flatbread into chunks and put in the dish. Toast under a hot oven broiler on the middle shelf for about 4 minutes.





Knead together the ground beef, 1 egg yolk, bread crumbs, oregano, salt, pepper and paprika. (Cook's Note: I doubled the seasonings for the meatballs.)   Mince the onion and add to the meat mixture, along with 1 crushed clove of garlic.

With wet hands (or using a small cookie scoop), shape into meatballs of similar size. Heat 3 Tbsp. oil in pan, add meatballs and fry for 10 minutes.






For the sauce, stir together the yogurt with 2 egg yolks,  1 - 2 tablespoons olive oil, salt, pepper and chili powder.


Pour the yogurt mixture on top. 


Cut the cherry tomatoes in half and add to the unleavened bread and yogurt mixture together with the meatballs. 




Bake in the oven at 350 degrees for about 15 to 20 minutes. Garnish with 1 tablespoon fresh oregano.



For a PRINTABLE copy of this recipe, CLICK HERE!

Saturday, September 24, 2016

"Smoked" Crock Pot Brisket






So, I currently live in an apartment, and we have many restrictions on BBQ units and outdoor grills. Sometimes, ohhhhh how I miss the undeniable flavor of meats done in a smoker!

Well, after doing a little research, I found you can "smoke" meats in both the oven and slow cooker! With the crock pot method, however, there is no actual "smoke," (which means you don't need a lot of effort to ventilate your home).  But, it does impart a little extra flavor to your meat!  I used a very mild wood chip (hickory) but I would suggest a more robust variety like apple wood to maybe get a more intense flavor.  Here's what I did.... :)


Ingredients
4-6 lb beef brisket
3 cups of wood chips of your choice (mesquite, applewood, hickory)

Injector Juice (Optional)
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tsp of teriyaki sauce (optional for a little sweetness)

Brisket Rub:
2 tbsp sea salt
2 tsp lemon pepper
2 tsp smoked or sweet paprika
1 tsp cayenne
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp ground white pepper

Other equipment: 
Parchment Paper
Flavor Injector



Instructions
OPTIONAL STEP:  Combine Worcestershire sauce, soy sauce and teriyaki sauce in a small bowl and use food injector syringe to pierce down into the meat at least an inch to impart extra flavor. Do this in multiple places around the meat.











Combine all of the spices above and mix well in a small bowl.

Rub spice mixture on ALL sides of the brisket.


Wrap the brisket in about 4 layers of plastic wrap and store in the refrigerator for at least 4 hours, preferably over night.


When ready to start your crock pot, soak your wood chips in water for 30 minutes.
Remove your chips from the water, strain in a colander and make a packet for them with your parchment paper.


Using a knife or scissors make a few tiny holes throughout the parchment paper to allow smoky steam to escape into the meat while cooking.  Place this packet at the very bottom of your crock pot.




Unwrap your brisket from the plastic wrap and place directly on top of the parchment paper packet in the slow cooker.


Add 1/2 cup of water to the bottom of your crock pot. You can also use other liquids - such wine, chicken/vegetable stock, juice etc. - in place of the water.



Cover and cook on low for 5 - 10 hours (depending on how big your brisket is) - until a fork EASILY slips out from piercing the meat. For a small brisket, I start fork-checking at 4 hours.   If your meat "moves" when pulling out a fork, it's NOT READY.  Leave it in!  LOL  You want to get this to the point where it "almost" falls apart but still stays together when cut with a knife.


Let rest for at least 20 minutes.  Slice and enjoy!  :-)

Now, because I wanted a little "crust" and more color, I took my cooked brisket and hit it in a hot skillet with a little oil.  This isn't necessary; just thought wanted to give that fat cap a little crispiness, so it reminded me more of cooking outdoors.



For a PRINTABLE COPY, click here !