Don’t ever go to the K-Roger when you’re hungry and they have a sale on pork. Or, do. This was delicious. I’ve had about what seems like 16 different meals from that little pork chop incident at the store. But, this was, by far, the […]
The atmosphere is exactly what you’d expect at a “saloon extraordinaire.” Loud. Fun. Walls brimming with rifles. A community table with an ax in it. And a beautifully crafted bar where plenty of Dallas social climbers were firmly planted. Plus, there were plenty of fancy […]
One of The Hub’s favorite meals is roasted chicken with crispy skin. So, for his birthday recently, I whipped this super simple recipe up just for him, and he loved it! I know you will, too!
Spatchcocked rosemary lemon chicken with garlic herbed roasted potatoes.
– 6lb whole chicken
– 1 small bag red potatoes
– 1 bunch parsley
– 5 sprigs fresh rosemary
– 3 large cloves of garlic
– 2 TBS olive oil
– 5 TBS softened butter
– 1 large lemon zested/juiced
Preheat oven to 375F. Par-boil the potatoes in salted water, drain and set aside. Chop parsley and divide into two medium-sized bowls. Chop rosemary and add into only one of the bowls. Chop garlic cloves and add 3/4 to the parsley bowl and 1/4 of the garlic to the mixed herb bowl.
Add one (1) TBS of olive oil and two (2) TBS of butter to parsley and garlic bowl. Toss par-boiled potatoes into the parsley and garlic bowl. Season with salt/pepper. Set aside.
Add lemon zest and juice to the mixed herb bowl. Add remaining butter to mixed herb bowl and combine well. Season with salt/pepper. Set aside.
Spatchcock chicken. Spread mixed herb butter mixture under chicken skin and over all sides of the bird. Season with salt/pepper.
Lightly oil large heated skillet. Sear chicken skin side down in large skillet for 5-7 minutes. Carefully turn over chicken and sear on the underside for 5 minutes. Remove from skillet and set aside.
Add herbed potatoes and all mixture into the heated skillet and toss potatoes. Using a masher, lightly press potatoes to break open but not mash.
Add chicken skin side up over the potatoes and roast at 375F for 90 minutes or until thickest part of the breast is 165F. Remove chicken from skillet, set aside and lightly cover with foil to rest. Return potatoes to oven and broil until golden brown and lightly crisp.
I’m so thankful for my recent opportunity to help Verify TV during their search to find the best tamales in North Texas. While it’s always a fun adventure to participate with them, this particular assignment meant a great deal to me personally. It’s not Christmas […]
If you’re anything like me, things are a little nuts right now. It’s the busiest time of the year. Fourth quarter craziness at work. Family, friends, holiday shopping (online or in person), and food preparations have you running non-stop. So, why not have an impromptu […]
Freedom from complicated recipes and hours in the kitchen is what this super simple summer salad serves up! (alliteration, anyone?)
This is one of the best salads to make using my absolute favorite Greek salad dressing, John the Greek Original Salad Dressing. I first saw it at a Texas specialty grocer, Central Market — a brand close to my heart since I used to work for them years ago. And, I fell in love!
I don’t know what John put in that dressing, but it’s zippy and makes my tastebuds happy. Plus, it’s sugar free — another plus in my book. Here’s the quick and easy recipe to enjoy on any summer day.
12 Petit Cucumbers, 1/4 inch sliced
2 Roma Tomatoes, cubed
1/4 Red Onion, thinly sliced
1 TBS Fresh Dill, chopped
3/4 Btl John the Greek Original Salad Dressing
Mix all ingredients together and refrigerate in a covered bowl for at least one hour. Serve as a side salad or over grilled meats and veggies.