Roast Chicken with Rosemary Garlic Paste

Roast chicken is one of those meals I wish I made more often.  Whole chickens are rather inexpensive and there are so many uses for the meat as well as the carcass after the first dinner.  There is something so comforting about eating a roast chicken dinner.  I usually pair it with rice (white, brown or pilaf), veggie (broccoli, asparagus, etc) and a glass of white wine. 

Butterflying a chicken may be intimidating at first, but it gets easier every time.  Check out this video for a quick tutorial HOW TO BUTTERFLY A CHICKEN.  It seems to cut down on the cooking time and produces a juicy bird for me every time.  I also pour a bit of white wine over the bird about half way through the cooking time.  The leftover ideas off this meal are endless!  Enjoy:)

Ingredients:

- 1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
- 2 garlic cloves, chopped
- 1/2 teaspoon black peppercorns
- 3/4 teaspoon fine sea salt or coarse kosher salt
- 4 teaspoons olive oil
1 5- to 6-pound whole butterflied chicken , backbone and neck removed (reserved for Light Homemade Chicken Stock , if making)

Directions:

- Position rack in center of oven and preheat to 400°F
- Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. 

- Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.

- Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. 

- DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.

- OPTIONAL: Pour white wine or sherry over bird about half way through cooking time.

- Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 hour - 1 1/2 hours. Transfer chicken to platter and serve.

Obtained from www.epicurious.com/recipes/food/views/Roast-Chicken-with-Rosemary-Garlic-Paste-241348#ixzz12ki1ygTH

October Week 3 Menu

My parents are in town this week so I have been a busy and enjoying their company.  We haven't really stuck to our grocery budget, but I think company is a good excuse to wander a bit :)  Upcoming recipes for this week are:
 - Butterflied Roast Chicken with a Rosemary Garlic Paste
 - Butternut Squash Soup
 - Carrot Cake

A good Fall recipe lineup!

Mary

Cranberry Orange Walnut Soda Bread

I recently discovered this bread in a cookbook a friend gave me a year ago when I had morning sickness to the max. At the time the thought of cooking food made me sick and I couldn't even stand reading through a cookbook . So just the other day I pulled Colorado Collage off the shelf and found this little gem. I think I have made 4 loaves in the last week to eat and give away. This bread is DELICIOUS, easy and somewhat healthy! No yeast means not having to wait for it to rise. I love instant gratification! I usually end up making it in the evening with the intention of having it for breakfast, but we have been cutting into it minutes after it comes out of the oven. Guaranteed you will love this bread!

Ingredients:

2 1/2 cups white whole wheat flour*

1 cup unbleached flour

1/2 cup quick cooking oats

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup dried cranberries, soaked in 1 cup boiling water to plump, drained,

liquid reserved

Zest from 1 orange

1/2 cup chopped walnuts (optional)

1 cup plain or vanilla yogurt

3/4 cup cup milk

1 Tablespoon honey

Directions:

-Preheat oven to 375 degrees. Grease baking sheet or line with parchment paper.

-In large bowl combine flours, oats, salt, baking powder, baking soda, cranberries, orange zest and walnuts.

-In small bowl combine yogurt, milk and honey (sometimes I warm up milk a bit to help dissolve the honey).

-Add milk/yogurt mixture to large bowl and mix to form a soft dough. If the dough is too dry then add some of the reserved cranberry water 1 teaspoon at a time.

-Turn out dough onto floured surface and gently knead 8-10 times.

-Form into a round loaf, brush with milk, sprinkle with oats.

-Bake for about 35-40 minutes or until golden brown, remove from oven and cool.

*Can also use 2 cups whole wheat flour and 1 1/2 cups unbleached flour.

Adapted from the "Tart Cherry Oat Soda Bread" recipe found in Colorado Collage.

October Week 2 Menu

Ok... here goes week 3 of meal planning and trying to stay within the food budget. Went to the grocery stores today and already spent the budget, fingers crossed.... hope we can make it through :) So this is what's on the menu:

• BBQ Pork Chops w/ Diane's famous Pilaf and Salad
• French Onion Soup (using my friend's recipe here)
• Spaghetti Squash smothered in Homemade Meat Sauce

Upcoming for recipes on the blog: Cranberry Orange Walnut Soda Bread (new favorite breakfast bread) and Pots de Creme (Nate's current dessert of choice, well maybe this week's dessert of choice).

Pork Carnitas

So this has been my favorite recipe from the last few weeks. SUPER easy and soooo versatile! We have also been eating off of it for the last week in tacos, burritos and even added BBQ sauce to it for a little BBQ pulled pork action. I believe I used a pork loin roast and threw it in the crock-pot for about 9 hours. FYI: If you leave this in your house, your house will smell like pork for a while (I put it out in Nate's shop/garage to cook all day). Can't stand smelling something all day and then be able to eat it for dinner.

Enjoy!

Ingredients

• 2 teaspoon kosher salt
• 2 teaspoon garlic powder
• 2 teaspoon ground cumin
• 1 teaspoon crumbled dried oregano
• 1/2 teaspoon ground coriander (I didn't have any so I didn't use)
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth

Directions

1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Adapted from http://allrecipes.com//Recipe/slow-cooker-carnitas/Detail.aspx

The 5 O'Clock Dilemma

It's the 4:30 dilemma that turns into the 5:30 indecision that develops into 6:30 panic and ends up in 7:30 grilled cheese for dinner. Eating dinner becomes frustrating when I realize I have not planned anything for dinner and then end up opening the refrigerator door multiple times to stare inside and walk away asking Nate what he wants to eat.

Since we have decided that I will be staying home to raise our little girl I have committed to planning out meals for the week as well as work at staying within a food budget. I am excited for this new challenge and hope this blog helps others who have encountered the 5 O'Clock Dilemma and need some tasty recipes .

Mary

Pizza Crust

• Ingredients:
• 1 (.25 ounce) package active dry yeast (2 1/4 teaspoon yeast)
• 1 teaspoon honey or sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 1/2 cups flour (sometimes I half the flour with whole wheat)
• 1 teaspoon salt
• 1+ tablespoon Italian seasoning
• 2 tablespoons olive oil

Directions:

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and honey in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt, seasoning and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Knead in a bit more flour to make it less sticky. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Recipe obtained from allrecipes.com/Recipe/quick-and-easy-pizza-crust

This is the tastiest no-rise pizza crust I have been able to find. It is great because you don't have to plan that far ahead to wait for it to rise. My new favorite cooking method is cooking the pizzas on the grill (keeps the house cool in the summer and lends for a nice crispy crust). Separate the dough into two rounds, brush with oil and place oil side on the grill. Watch to make sure it doesn't burn. Once crust is solid enough to hold it's shape brush facing side with oil and flip. This is the point we start piling with toppings! Turn the grill down once all the topping are on to make sure not to burn the crust.

Clean up tip: To keep your kitchen sponge for getting all gooped up with sticky dough. Sprinkle some flour on the leftover dough inside the bowl and let it sit to dry then scrape out before you wash it :)

Peanut Butter Granola Mini Bars

Ingredients:
1/2 C peanut butter
1/3 C honey
1 egg or equivalent of egg substitute
2 Tbsp canola oil (or unsweetened apple sauce)
1 tsp vanilla extract
3 1/2 C oats
1/2 C turbinado sugar (or brown sugar)
1/2 tsp kosher salt
1/3 C peanut butter chips (if you want)
1/3 C mini semisweet chocolate (or carob)

Directions:
1. In a large bowl, beat the peanut butter, honey, egg, oil (or applesauce), and vanilla until blended. Combine the oats, brown sugar, and salt in a separate bowl; add to the peanut butter mixture and mix. Stir in chips (batter will be very sticky).

2. Put in a 13 x 9 inch baking dish coated with cooking spray (or greased). Bake at 350 for 12-15 minutes or until set and edges are just lightly browned.

Cool on a wire wrack. Cut into bars.

Sarah Walker ;)

Tangy Barbecue Sandwiches

Ingredients:
3 cups chopped celery

1 cup chopped onions
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 Tbsp. vinegar
2 Tbsp. worcestershire sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
4-lb. lean boneless pork roast

Directions:
1. Combine all ingredients except roast in slow cooker. When well mixed, add roast.
2. Cover. Cook on low 7-9 hours.
3. Remove roast. Cool and shred meat. Return to sauce. Heat well.
4. Serve on buns.

Rachel Haley

Black Bean Soup

Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Directions:
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

* Check out reviews of this recipe at www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Cumin-and-Jalapeno-109772 for more ideas and variations.