category American

Truffle Roast Chicken

Created on 10/17/2023

Ingredients:

  • 1 5lbs whole chicken organic
  • 2 g black truffles small 30 (jarred truffles)
  • 2 tsp truffle sea salt + more to taste
  • 1 tsp sweet paprika
  • 10 thyme sprigs
  • 2 leaves bay
  • 3 sage sprigs
  • 8 leaves sage
  • leaves from 2 thyme sprigs
  • 10 cloves garlic in paper
  • 2 lb golden potatoes
  • 1 tsp olive oil
  • 1 tbsp truffle butter (optional, can sub for oil)

Ingredients:

Step One: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight

Step Two: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight

Step Three: Remove the chicken from the refrigerator and pat dry some more with paper towels including the cavity

Step Four: Preheat your oven to 450”F. Meanwhile rub the chicken all over with 1 teaspoon of olive oil and season with the truffle salt and paprika all over. Stuff the cavity with the thyme and sage sprigs, garlic cloves and bay leaves

Step Five: Thinly slice 6 slices of the black truffle. Without tearing the skin make sure to stuff them underneath the skin of the chicken breast

Step Six: Make a slit in the fat hanging from the back of the chicken and insert the end of each chicken leg through the slit in the opposite direction, having the legs cross each other

Step Seven: Very lightly oil the bottom of a large roasting pan and set a roasting rack in the middle. Make sure to oil the roasting rack before placing the chicken on top breast side up. Make sure to tuck in the wing tips as well

Step Eight: Allow the chicken to rest at room temperature for 30 minutes before roasting. While the chicken is resting, scrub and cut the potatoes into large but equal pieces. Transfer to a pot and cover with cold water. Bring to a simmer, add a good pinch of sea salt and boil for 7 minutes

Step Nine: Drain the potatoes in a collander and allow them to dry in their steam for a few minutes. Meanwhile transfer the truffle chicken to the preheated oven and roast for 25 minutes. After 25 minutes have past carefully open the oven door and add the potatoes in the bottom of the roasting dish together with the sage leaves. Gently toss them to coat a little in the drippings from the bottom

Step 10: Roast everything together for another 25 minutes and carefully using a spatula try to turn the give the potatoes a gentle toss

Step 11: Very carefully add the truffle butter on top of the chicken. It will immediately melt from the heat and drip down onto the sage potatoes to coat them

Step 12: Roast everything together for another 20 minutes or until the internal temperature reaches 165”F

Step 13: Remove the truffle chicken from the oven and carefully transfer it to a serving dish. Taste the sage potatoes and give them a final sprinkling of truffle salt if necessary. Then scoop them out and place them on the serving dish surrounding the truffle chicken

Step 14: Thinly slice the remaining black truffle and sprinkle it over the top of the chicken together with the thyme leaves and whatever edible flowers you might have around

Notes: Allow the chicken to rest for 10 minutes before slicing

Oct 17, 2023

Breakfast Potatoes

Created on 8/30/2023

Ingredients:

  • 1 1/2 pounds russet potatoes
  •  2 tablespoons butter
  •  2 tablespoons olive oil
  •  pinch of cayenne
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  1/4 teaspoon smoked paprika
  •  Optional: rosemary, thyme, garlic clove

Instructions:

Step One: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator

Step Two: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately

Aug 30, 2023

Chic Fil A Grilled Chicken Nuggets

Created on 8/21/2023

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup dill pickle juice
  • 1/4 cup milk
  • 2 tsp powdered sugar
  • 2 tsp Christie Vanover’s Chicken Rub or use: 2 tsps powdered sugar, 1 tsp kosher salt, 1 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp celery salt

Instructions:

Step One: Cut chicken into bite-sized pieces. Place in a bowl with pickle juice and milk. Marinate for 30 minutes

Step Two: Remove from marinade and pat dry

Step Three: In a small bowl, combine powdered sugar and Chicken Rub. Sprinkle all over chicken

Step Four: Heat grill to high. Grill chicken for 3 minutes per side until cooked through

Step Five: Serve with honey mustard dipping sauce

Aug 21, 2023

Tomato Soup and Grilled Cheese

Created on 8/21/2023

Ingredients:

Tomato Soup

  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 15 oz crushed tomato, 1 can
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper

Grilled Cheese

  • 2 pieces sourdough bread
  • 1 ½ tablespoons unsalted butter
  • 1 ½ tablespoons mayonnaise
  • 2 slices cheddar cheese
  • 2 slices greyere cheese
  • Pesto

Instructions:

Step One: Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown

Step Two: Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper

Step Three: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes

Step Four: Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender

Step Five: On a cutting board, butter each piece of bread with butter on one side. Flip the bread over and spread each piece of bread with mayonnaise

Step Six: Place the cheese on the buttered side of one piece of bread. Add pesto on top of the cheese. Top it with the second piece of bread, mayonnaise side out

Step Seven: Heat a nonstick pan over medium low heat. Place the sandwich on the pan, mayonnaise side down

Step Eight: Cook for 3-4 minutes, until golden brown. Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes

Aug 21, 2023

Herb Roasted Turkey Breast

Created on 7/20/2023

Ingredients:

  • 1 bone-in turkey breast (5 to 6 pounds)
  • 5 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic salt
  • 1 medium onion, cut into wedges
  • 1 celery rib, cut into 2-inch pieces
  • 1/2 cup white wine or chicken broth

Instructions:

Step One: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey

Step Two: Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish

Step Three: Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving

Jul 20, 2023

Original Caesar Salad Dressing (No mayo)

Created on 6/8/2023

Ingredients

  • 1 large egg yolk
  • 3 cloves fresh garlic, smashed and finely chopped
  • 2 anchovies
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 lemon zested
  • 1/2 lemon juiced (reserve the second half of the lemon)
  • 1/3 cup quality olive oil
  • 1/3 cup avocado oil
  • 1 cup Parmigiano Reggiano, freshly grated with a microplane
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • Kosher salt

Instructions:

Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes

Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together

Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper

Jun 08, 2023

Caesar Salad Pasta Salad

Created on 6/1/2023

Ingredients:

  • 2 cups cooked pasta of choice
  • 1 large chicken breast, cooked and diced
  • 1 head Romaine lettuce, chopped
  • 2 cups croutons
  • 1 cup cherry tomatoes
  • 1 avocado, diced
  • 3/4 cup Caesar dressing
  • 1/3 cup freshly grated Parmesan cheese
  • 1 squeeze of lemon juice
  • A couple cracks of freshly ground pepper

Instructions:

Step One: Mix everything together in a large bowl, adjust ingredients to your preference

Notes: This recipe would be equally as good with shrimp or salmon instead of chicken.

Jun 01, 2023

Hamburger

Created on 5/29/2023

Ingredients:

  • 1 ½ pounds lean ground beef
  • ½ onion, finely chopped
  • ½ cup shredded Colby Jack or Cheddar cheese
  • 1 egg
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed dried rosemary
  • salt and pepper to taste

Instructions:

Step One: Preheat an outdoor grill for high heat and lightly oil the grate

Step Two: Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties

Step Three: Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side

May 24, 2023

Grilled Chicken Brussel Sprout Salad

Created on 4/10/2023

Ingredients:

Salad

  • 1 lb grilled chicken breast, sliced into 1-inch pieces
  • 1 lb brussel sprouts, halved vertically
  • 1/2 cup pomegranates
  • 1/2 green apple, sliced into tiny pieces
  • Goat cheese
  • Salt and pepper

Vinegarette

  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/8 teaspoon dijon mustard
  • 1/2 teaspoon salt

Instructions

Step One: Grill the chicken with spices of choice. Olive oil, balsamic vinegar, salt/pepper and rosemary is a great marinade for this chicken

Step Two: Roast brussel sprouts tossed with salt and pepper in oven until a little charred and tender

Step Three: Create the vinegarette by combining all ingredients in a mason jar or bowl, stir or shake until well combined

Step Four: Add the brussel sprouts to the vinegarette, add the apple and pomegranate. Top the salad with chicken and goat cheese and serve

Note: This recipe is even better with crispy bacon added to the salad

Apr 10, 2023