The Most Perfect Roasted Chicken

Roasted Chicken with Grilled Asparagus

Here is a recipe for the most delicious roasted chicken. I butterflied it and that made the cooking time much easier. It also made a super crispy skin on the outside. Feel free to use any rub you want. Just make sure that you leave it on all day or over night. I recommend blackening seasoning, adobo seasoning, or italian seasoning. If rubs are not your thing, chop up garlic, thyme, rosemary and place it under the skin. Delicious.

Butterflied Chicken (serves 4)

1 free range chicken
3 TBLS of any rub you choose
Salt/Pepper
Bacon Drippings/butter (optional, but awesome!)
Olive Oil

To butterfly your chicken, get out your chicken shears. Place the chicken on a cutting board. With the scissors, cut on either side of the back bone. Cut the sides one at a time, staying close to the bone itself. Once removed, keep the bone in the freezer for stock. Turn your chicken over and press down on the bird. Use a little force here. You want to hear some bones crack. Press down on the bird until it is laying flat on the cutting board. Cover both sides of the bird with rub, salt/pepper and some olive oil. Put on a plate and cover with plastic wrap. Let sit all day or over night.

Before cooking, I rubbed some bacon fat under the skin. Simply lift up the skin and rub the fat underneath it. Use butter if you want. I always have bacon fat on hand. It really made it tasty.

Preheat your oven to 475. Cook the bird on foiled line cookie sheet for 30 minutes on 475. Make sure you have a window open or fan on. Then turn the temp down to 350 and cook until the juices run clear. Use your meat thermometer. Take the bird out at 150. It will continue to cook. Serve with whatever side you desire.

To serve, simply pull the legs and wings off. If you like white meat, cut the meat from the breast. This chicken was delicious. I mean, really delish!

Easy Sauce for Lamb

Yogurt and Dill sauce

This is an easy sauce for lamb. My sister and I made this to go with lamb burgers. It is greek and yummy. Use full fat dairy because it is better for you than low fat and is obviously tastier.

6 ounces greek yogurt, like Fage
2 TBLS of fresh dill chopped
Salt/Pepper
1 clove of garlic finely chopped
Zest of one lemon
Juice of one lemon
EVOO for finishing

Chop your ingredients and fold them into the yogurt. Add salt and pepper and taste. Zest your lemon and stir. Squeeze the juice of one lemon into the yogurt. Stir. Add EVOO for taste. Done. It is fantastic on sausages too. It makes a lovely veggie dip. Serve with pitas if you eat gluten.

Crockpot Short Ribs

Short Ribs in the Crockpot

This is a method for cooking lots of pieces of meat. Pork shoulder, beef short ribs, lamb shanks, and pot roasts. This is incredibly versatile and is easy because it is in the crock pot.

Always remember to salt and pepper the meat first. Let it come to room temp before searing. Always sear on all sides for extra flavor. Remember to use all kinds of vegetables and some sort of liquid for the meat. Crockpots don't need much liquid. *It is important to mention that short ribs take two days. Cook them on Sunday and cool them in the crockpot and then remove them and eat them on monday. They have a ton of fat that needs to be taken off the top.

In this recipe, I used coffee and red wine. Coffee is a great thing for meat. Don't be scared. Here is what I did. Remember you can this method for all slow cooking meats.

Short Ribs in the Crockpot

Bone-in Short ribs (buy enough for dinner and leftovers)
Salt/pepper
Olive Oil
1 onion
2 carrots
2 ribs of celery
3 cloves garlic chopped
2 sprigs of thyme or rosemary chopped
1/2 cup of wine or coffee for deglazing
1/2 cup of stock

Chop up vegetables like carrots, onions, mushrooms, celery, garlic and herbs etc. Place them in the bottom of the crock pot. Salt/pepper the short ribs. Sear in olive oil on all sides. Really make sure they brown. Remove the short ribs and place on top of the vegetables. In the pan you seared the meat in, pour 1/2 cup of liquid in the pan. Scrape up browned bits. Pour 1/2 more of liquid in the pan. Stir around. Pour the liquid into the crock pot. Put foil on top of crockpot and cover. There is more than enough liquid and steam in the crock pot. Cook for 4 hours on high or low for 7 hours. Take bowl out of crockpot and refrigerate over night. The next day, remove the meat from the congealed fat and set aside. There will be a large layer of fat. Using a spoon, remove it. The sauce underneath will be delicious. Remove the sauce using a spatula from the crockpot and place in a pot. Simmer the meat and the sauce in a covered pot on low. Don't rush this process. Serve with rice or mashed potatoes and a roasted vegetable.

You can do this method with the meats listed above. The two day process is only necessary with the short ribs because of the amount of fat they contain. IF USING BONELESS SHORT RIBS, THE TWO DAY PROCESS IS NOT NECESSARY!

Lamb Roast

I love Lamb and I love roasts. When it gets cold here, I love to braise. Here is a lamb roast I made recently. The sauce was a little weird, so I am changing what I did for the recipe presented here. I love Lamb anyway it is cooked.

Roasted Leg of Lamb 

Roasted Leg of Lamb with Tomatoes and Olives (6-8 Servings)

1 Leg of Lamb (around 3-4 pounds)
2 cans of tomatoes
1/4 cup of stock or wine
1 TBL of EVOO
6 cloves garlic (finely diced)
1 medium onion (diced)
1/4 cup of pitted kalamata olives (left whole)
2 TBL of oregano leaves (chopped)
Salt/pepper

PREHEAT YOUR OVEN TO 350. You will need a shallow roasting pan for this recipe. Generously salt and pepper the lamb. Pour EVOO in the roasting pan. Sear the lamb in olive oil until browned on all sides. Remove and put on plate. Deglaze with wine or stock. Let evaporate. Add onions to pan and saute until translucent. Add tomatoes, oregano, garlic, and oregano. Simmer. Add lamb and juices on the plate back into the pan. Add olives. Put in oven at 350 for one hour. Check with a meat thermometer at 45 minutes. Lamb should not be overcooked. This is a lean piece of meat and will dry out. Internal temp should be 125-130.

When the lamb is finished, remove and set aside. Reduce the tomato mixture while the lamb rests. Serve with roasted asparagus or green beans. Enjoy.

San Diego for Thanksgiving

Ocean Beach

Boy oh boy, do I love San Diego, CA. I always knew that I would love Southern Cali (So-Cal), but I had no idea how wonderful it truly was. I am moving like yesterday.... We toured the entire city and ended up hiking in three days. We were exhausted, but it was worth it. We visited the missions, which were beautiful. I am not so keen on forcing Christianity on Native Americans, but the missions were really breathtaking.

Mission de San Diego

We met up with my husband's best friend from childhood and did some touring of the lovely craft breweries. I missed my sister the whole time. She and Steve would have loved them. This is the beer offerings from the Ballast Point Brewery. So much fun. We got a private tour and some t-shirts. We also didn't have to pay for beer since our friend knows the manager there.

Beer Board at Ballast Point, San Diego

Overall, it was a lovely trip. The weather was 78 and sunny. We are absolutely in love with this place.

View from Point Lomo, San Diego, CA

Chicken and Hominy Stew

Chicken and Hominy Stew

I am a huge fan of rotisserie chicken. I work from home on Mondays so it is my cooking day also. I made this soup last week, which was really tasty. I used a leftover rotisserie chicken, which had about 1/2 left.  I pulled the meat off of the carcass and used the carcass for stock. I added green tomatillos, onions, celery, peppers, tomatoes, and hominy. I have never cooked with hominy, which is simply puffed corn. It is the main ingredient in Posole, which is a mexican specialty. I really enjoyed the texture of the hominy. I didn't have cilantro, but that would have been great. In the soup, I used dried mexican oregano. Here is a quick soup that is sure to make you happy.

Chicken and Hominy Stew (Serves a bunch)*

*You will need to make stock ahead of time (boxed is fine too). For chicken stock, simmer the carcass in water for 1 hour. I wrapped mine in cheese cloth, which made clean-up a snap because you just throw the wrapped chicken away. Simply wrap cheese cloth around the carcass. Tie it and then simmer the wrapped chicken in water. Add salt/pepper to the water. That is it. Simple stock.

1/2 of rotisserie chicken pulled off the bone
4-6 cups of stock (depending on how thick you like your soup)
1 onion
2 ribs of celery
2 carrots
1 bell pepper
1 28 ounce can hominy (found in mexican section at supermarket)
1 can green tomatillos (Whole paycheck didn't have fresh)
1 can whole tomatoes
1 tbl of paprika
1/2 tbl of cumin
1/2 tsp of mexican oregano
salt and pepper to taste
EVOO for sauteing vegetables

For garnish (optional, but delish)

Avocado
Sour cream
Cilantro
Cheese
Hot sauce
Lime wedge

1) Make your stock...let simmer for 60 minutes (eliminate this step, if using bouillon or boxed stock)
2) Chop carrot, celery, onion, and pepper
3) Saute veggies in 2 tbls of EVOO (add salt and pepper)
4) Add cumin, paprika, and mexican oregano. Move them around on the bottom of pan to wake them up
5) Pour in one can of tomatoes and one can of canned tomatillos (they are whole. You may need to squeeze them with your tongs or break them up with a wooden spoon)
6) Add DRAINED hominy
7) Add stock and stir (taste for seasoning)
8) Let simmer for 30 minutes before adding chicken
9) Simmer for 10 minutes more
10) Taste and garnish with whatever you like

Enjoy this easy Mexican inspired soup...

The WOW-Factor

Fresh herbs

Carrots, parsnips, celery, onion, and mushrooms make a great base for soups and sauces

We eat with our eyes first; Mango and avocado drizzled with EVOO and dusted with mexican spices

I have lots of things that I do to impart flavor to my food.  For example, I season my food every time I add a new ingredient. I drizzle my food with olive oil to finish. I scatter chopped herbs on top for wow factor. Lemon wedges are my friend. They add brightness and acidity to food.

Here are some things that you can do at home to make your food taste awesome.

1) Cooking with Herbs

I always cook with fresh herbs. I use them for most of what I do. Use herbs for pestos, herb vinaigrettes, herb sauces for steak and chicken, as well as for a garnish for soups and sauces. They make food taste fresh. Feel free to crust salmon with herbs or sprinkle herbs into soups as they cook. In a blender, puree garlic, parsley, basil, and mint with olive oil for a quick accompaniment to steak. Use them, they are much better than dried herbs.

2) Starting with a Good Foundation

Carrots, celery and onion are super important. They are a great foundation for most everything. I chop them fine for tomato sauce. I leave the pieces big for soups and stews. I keep the veggies frozen for stocks. In french cooking, they are called the Mirepoix. This is a fancy word that refers to using carrots, celery and onion as a base for soups, stocks, and sauces. They are your best friend. Other cultures have  similar things. Cajuns have the Holy Trinity (celery, onion, and bell pepper). Latin cooking has a Sofrito, which is celery, onion, and bell pepper. Regardless, keep these veggies in your fridge. They will come in handy and are truly instrumental in making your food pop.

3) Cooking with Color

Don't be afraid to make beautiful colorful plates. We eat with our eyes first. I like to serve mango and avocado together on a plate. I like to sprinkle a mexican spice blend I bought in mexico on top. It is red and looks gorgeous. Paprika and chili powder would work just fine. Add parsley at the end to finish a dish. Serve lemon or lime wedges with meats. It makes a plate pop. Sprinkle paprika on deviled eggs or potato salad. I think the Caprese salad (mozzarella, tomato and basil) is so popular because it is beautiful. It is the colors of Italy and really interesting to look at. One of my fave salads is a colorful Mexican salad with chopped Jicama, tomatoes, peppers, corn, black beans, and avocado. Sprinkle with salt/pepper, olive oil and lime juice. Stir. To finish, sprinkle paprika and cilantro. LOTS OF COLOR!

Cheers!