Saturday, September 22, 2018

Sunday Dinner September 23, 2018

On the Menu




Lemon Garlic Chicken with Roasted Vegetables

4 Servings

Ingredients

1 (5-lb.) whole chicken

6 - 8 garlic cloves, chopped

1 teaspoon sea salt

3 tablespoons peanut oil

1 tablespoon chopped fresh thyme

Zest of 2 lemons

Juice from 2 lemons, divided

¾ teaspoon black pepper, divided

1 pound small red new potatoes, halved

8 ounces baby carrots

8 ounces Brussels sprouts, halved

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon black pepper



Method

Preheat oven to 450°F. 

Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks (see note below).

Combine garlic, salt, oil, thyme, lemon zest, ½ lemon juice and pepper in a pureeing vessel and process until smooth. Set aside 2 tablespoons of the garlic mixture and rub remaining mixture over the chicken on both sides.

Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn. Let chicken marinate in the garlic mixture at least 1 hour or refrigerate, cover and marinate overnight.

Bake chicken in preheated oven 10 minutes then reduce heat to 400°F. 

In a mixing bowl add the potatoes, carrots, Brussels sprouts and dry seasonings. Pour in the remaining 2 tablespoons garlic mixture and lemon juice then mix until the vegetables are coated.  Remove chicken from oven and place the seasoned vegetables around the chicken and return to oven. Bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes.

Let stand 10 minutes before Carving chicken. Serve with pan juices.
Note: Once I remove the back bone from the chicken, I like to remove the skin by just pulling it straight off, cutting around the wings to leave the wings skin intact. I then rub it down with the garlic mixture and let it marinate overnight. 

Houston’s Braised Cabbage (Copycat)
4 – 6 Servings

Ingredients
1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish

Method
Preheat oven to 325 degrees

Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.





Avocado and Watercress Salad

4 Servings



Ingredients
1 lemon juiced

¼ cup extra-virgin olive oil

1 teaspoon sea salt

½ teaspoon granulated garlic
½ teaspoon crushed red chili peppers


3 avocados, halved, pitted and slice

1 bunch watercress, stems trimmed

freshly ground black pepper



Method In a small bowl, whisk together the juice of 1 lemon, olive oil, salt, garlic and chili peppers, sit to the side.
Place the watercress on a platter and top with the sliced avocado. Pour the dressing  on top and gently mix by hand. Serve immediately.

Saturday, September 15, 2018

Sunday Dinner September 16, 2018

On The Menu





Firecracker Chicken

4 – 6 Servings



Chicken

4 – 6 boneless, skinless chicken breasts

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

¼ - ½ teaspoon cayenne pepper

1 tablespoon oil



Sauce Ingredients

¼ cup maple syrup

1 medium – large chipotle pepper in adobo sauce

3 tablespoons adobo sauce

2 tablespoons apple cider vinegar

½ teaspoon butter

2 garlic cloves

¼ cup light brown sugar


Chicken Directions

Combine the sea salt, granulated garlic, granulated onion and cayenne pepper then season chicken thoroughly with it.  Let the chicken marinate in the seasoning at least an hour or overnight.
To bake: Preheat oven to 350 degrees F. Spray or wipe a sheet pan lightly with oil. Place breast on pan and bake 40 - 45 minutes (depending on size of breast) or when the internal temperature reaches 165 degrees F. 

To grill: Preheat an outdoor grill for medium-high heat, and lightly oil. Cook On the prepared grill for 12 minutes per side, or until chicken juice is no longer pink. Once the juice runs clear and the internal temperature reaches 165 degrees Fahrenheit you are ready to top chicken with Firecracker Sauce.


Sauce Directions

In a blender or food processor, combine the maple syrup, chipotle pepper, adobo sauce, apple cider vinegar, butter, garlic and light brown sugar and process until smooth. Transfer product to a small sauce pan and simmer over medium heat. Allow it to come to a boil, reduce heat to a low simmer. Leave it simmering until chicken is done, stirring occasionally. When chicken is ready, pour the sauce over it and serve.




Sweet Potato Veggie Bake
4 Servings

Ingredients
2 sweet potatoes, ½” cubes
1 zucchini, quartered ½” pieces
1 yellow squash, quartered ½” pieces
1 medium red bell pepper chopped
3 garlic clove sliced
¼ teaspoon rosemary, chopped
2 tablespoons olive oil
1½ teaspoons Creole Seasoning 1 teaspoon sea salt 

Method
Preheat oven to 425 degrees F.
In a medium size bowl toss together all the ingredients, Place them in a single layer on a baking sheet leaving a little space between the pieces and bake for 35 minutes, until potatoes are tender.   You can also cook them on the grill.
Cuban Black Beans and Rice  
8 Servings
Ingredients   
½ cup dried black beans
4 cups water
2 large bay leaf
2 teaspoons granulated garlic2 teaspoons granulated onion
2 tablespoons olive oil
1 large red onion, diced
1 large green bell pepper, diced
4 large garlic gloves, diced
2 cups brown rice
2 teaspoons sea salt
1 tablespoon cumin
1 small bunch cilantro, coarsely chopped

Method 
Sort and rinse black beans add them to  medium pot along with water bay leaves, granulated garlic and granulated onion.  Cook until beans are tender, stirring occasionally.When beans are tender, heat a larger pot on medium heat add the olive oil, red onion, bell pepper and chopped garlic. Saute until onions are slightly brown.
Add the rice and saute rice and vegetables about 1 minute.
Add beans along with the water they were cooked in; to the rice and vegetable mixture. Add water if necessary to cover the beans by at least 1 inch of liquid.  Add salt, cumin and 1/2 of the cilantro and mix thoroughly. Taste liquid for flavor and adjust seasoning as needed. 
Bring the pot up to a boil and cover. Reduce heat to the lowest setting and let mixture cook 45 minutes or until rice is tender and all liquid is absorbed.
When rice is done, mix in the remaining cilantro cover and let rice sit another 8 minutes before serving.

  Grilled Cabbage Slaw

6 servings

Ingredients



½ cup white wine vinegar

½ cup olive oil

2 tablespoons Dijon mustard

1 tablespoon chopped fresh tarragon

½ teaspoon sea salt

½ teaspoon pepper

1 teaspoon granulated garlic

1 medium red cabbage, quartered leave core in tact

1 medium green cabbage quartered leave core in tact

1 bunch scallions



Methods

Preheat grill to medium-high heat, wipe down grates with oil.

 Whisk vinegar, oil, mustard, tarragon, salt, pepper and garlic in medium bowl.

Brush cabbages and green onions with some of the dressing.

Grill cabbages until dark grill marks form, 3 to 4 minutes per side.

Grill green onions until charred on 1 side, 2 to 3 minutes.

Transfer vegetables to a chopping board and let cool.

Chop scallions and cabbages; place in large bowl, discarding cores.

Add remaining dressing; toss until coated.





 Lemon Bundt Cake
8-10 Servings
Ingredients
For the Cake
2 sticks unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
5 large eggs, room temperature
¼ cup lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons kosher salt
1 cups freshly squeezed lemon juice, divided
1 cups buttermilk, room temperature
1 teaspoons vanilla extract
The Icing
1 cups powered sugar
2 tables freshly squeezed lemon juice
Method
Preheat oven to 350 degrees.  Flour & grease a bunt cake pan.
Use a mixer with the paddle attachment, cream butter with 2 cups granulated sugar until fluffy.  Place mixer on medium speed, add the eggs, 1 at a time them add the lemon zest.
Sift the flour, baking powder, baking soda and salt in a bowl.
In another bowl, combine ½ cup lemon juice, buttermilk and vanilla.
Place the mixer on low and add the flour and buttermilk mixtures to the creamed butter and sugar mixture, alternating between the dry and wet ingredients and ending with the flour. 
Transfer mixture to cake pan, smooth the top and bake 45 minutes to an hour or until the tester comes out clean.
Combine ½ cup of granulated sugar with ½ cup of lemon juice in a small saucepan and cook over low heat until sugar dissolves.  When cake is done, let it cool for 10 minutes. 
Place cake on a plate  and spoon the lemon syrup over the cake then let it cool completely.
For the icing, combine the powered sugar with lemon juice in a bowl, mixing with a whisk until smooth.  Pour over the top of the cake and allow it to drizzle down the sides.
 





Monday, September 3, 2018

Lemon Garlic Chicken with Roasted Vegetables




Lemon Garlic Chicken with Roasted Vegetables
4 Servings
Ingredients
1 (5-lb.) whole chicken
6 - 8 garlic cloves, chopped
1 teaspoon sea salt
3 tablespoons peanut oil
1 tablespoon chopped fresh thyme
Zest of 2 lemons
Juice from 2 lemons, divided
¾ teaspoon black pepper, divided
1 pound small red new potatoes, halved
8 ounces baby carrots
8 ounces Brussels sprouts, halved
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon black pepper

Method
Preheat oven to 450°F. 
Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks (see note below).
Combine garlic, salt, oil, thyme, lemon zest, ½ lemon juice and pepper in a pureeing vessel and process until smooth. Set aside 2 tablespoons of the garlic mixture and rub remaining mixture over the chicken on both sides.
Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn. Let chicken marinate in the garlic mixture at least 1 hour or refrigerate, cover and marinate overnight.
Bake chicken in preheated oven 10 minutes then reduce heat to 400°F. 
In a mixing bowl add the potatoes, carrots, Brussels sprouts and dry seasonings. Pour in the remaining 2 tablespoons garlic mixture and lemon juice then mix until the vegetables are coated.  Remove chicken from oven and place the seasoned vegetables around the chicken and return to oven. Bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes.
Let stand 10 minutes before Carving chicken. Serve with pan juices.

Note: Once I remove the back bone from the chicken, I like to remove the skin by just pulling it straight off, cutting around the wings to leave the wings skin intact. I then rub it down with the garlic mixture and let it marinate overnight.