Roasted Lemon Chicken

I picked up a whole chicken at the Farmers Market today in order to try this Cooks Country recipe for Roasted Lemon Chicken.  I liked that they butterfly the chicken and roast it at a high temp in order to keep the skin crispy.  My fingers are crossed that it will be as delicious as it looks on TV.

Ingredients
1 whole chicken
3 T lemon zest (about 2-3 lemons -- zested and juiced)
1 t salt
1 t sugar
1/3 c lemon juice
1 c water
2 c low-sodium chicken broth
1 t corn starch
1 T water
3 T butter

Directions
Preheat the oven to 475 degrees.

To butterfly the chicken, use a pair of kitchen shears and cut through the chicken on either side of the backbone.

Grate three tablespoons of lemon zest.  Add a teaspoon of salt and a teaspoon of sugar and mix it all together.

Remove two tablespoons of the lemon zest mixture and loosen the skin of the chicken, sliding the two tablespoons of lemon zest underneath the skin.  Season the chicken with salt and pepper.

Place the bird in a roasting pan (no rack).

Mix 1/3 cup of lemon juice, a cup of water, two cups of low sodium chicken broth, and the remaining lemon zest mixture.  Pour the mixture into the bottom of the roasting pan.

Roast uncovered at 475 degrees for 40-45 minutes, or until the thigh meat registers 170 degrees.

Transfer chicken to carving board and let rest for about 20 minutes, uncovered.

Pour liquid from roasting pan into a sauce pan.  Let rest a few minutes and skim fat off top.  Simmer down to one cup.  Add 1 teaspoon of cornstarch to 1 tablespoon of water, whisk together, and add to the sauce pan.  Allow the liquid to thicken a bit.  Turn off heat and whisk in three tablespoons of butter.
Add a bit of parsley.

Serve chicken with pan sauce.

The Result:
Yummy lemon flavor, and tender, juicy chicken.  It was so good that Ben ate several pieces of it, and Ben NEVER eats meat (we're pretty sure he's a vegetarian).

I served it with a couscous blend from Trader Joes, which I think worked better than mashed potatoes since the lemon flavor was so strong in both the chicken and the pan sauce.  I would definitely use the couscous or a wild rice as a side again.  I also served a form of rustic ratatouille that complimented the flavors nicely.

Dinner at the Dirkins

We had dinner tonight with our friends from prenatal yoga -- Jack's very first friend from the time he was six weeks along in utero.

They served a delicious grilled lamb with a cilantro-mint pesto.  I could have eaten the pesto with a spoon it was that good.  Here's the recipe:

Pesto:

• 1 cup (packed) fresh mint leaves
• 1/2 cup (packed) fresh cilantro leaves
• 2 tablespoons pine nuts
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 medium garlic clove, peeled
• 1/2 teaspoon coarse kosher salt
• 1/2 cup (or more) extra-virgin olive oil

Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Lamb-Kebabs-with-Mint-Pesto-360234#ixzz20YtHz8xM
http://www.epicurious.com/recipes/food/views/Lamb-Kebabs-with-Mint-Pesto-360234

Skillet Chicken Parmesean

Another great recipe from America's Test Kitchen -- super easy and with few ingredients.  By far the best chicken parmesean I've ever made or eaten.  I served it with broccoli, and Jack cleaned his plate (except for the very-garlicky tomato sauce).

Serves 4-6

To make fresh bread crumbs, grind 2 to 3 slices hearty white sandwich bread in the food processor.  (I used whole wheat and it was delicious.)

INGREDIENTS

• 1 1/2cups fresh bread crumbs
• 3tablespoons olive oil
• 1 1/4cups grated Parmesan cheese (I used the food processor to chop this, too)
• 1/4cup chopped fresh basil (again, food processor)
• 2cloves garlic, minced (again, food processor)
• 1(28-ounce) can crushed tomatoes
•  Salt and pepper
• 1/2cup all-purpose flour
• 4boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally
• 3tablespoons vegetable oil
• 3/4cup shredded mozzarella cheese
• 3/4cup shredded provolone cheese  (I used about a cup of Sargento's mozzarella-provalone Artisian blend instead of separate mozz and prov)

INSTRUCTIONS

• 1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
• 2. Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining cutlets and vegetable oil.
• 3. Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Lemon Quinoa Cilantro Chickpea Salad

We're having a playdate tomorrow with some friends from work and their boys (ages 2 and 6 months) and both of my friends are vegetarians.  This gives me a perfect excuse to try a recipe that I've been wanting to try, but that my chickpea-hating husband made sounds of disgust at.  I think it will be delicious -- it has tons of my favorite ingredients in it.

Lemon Quinoa Cilantro Chickpea Salad
1/2 c. dry quinoa
2 c. vegetable broth or water
2 c. spinach
1 bunch cilantro
1/4 c. onion
2 cloves garlic
1 can garbanzo beans, rinsed
1 c. cherry tomatoes, cut in half
2 avocados, diced

Dressing:
Juice of two lemons
zest of one lemon
2 tsp dijon mustard
2 tsp olive oil
1 tsp agave nectar (I'm planning to use honey)
1/2 tsp cumin
salt and pepper to taste

Cook quinoa according to directions and cool.

Process spinach, cilantro, onion and garlic in food processor until finely chopped.  Add to a bow with quinoa and garbanzo beans.

Whisk together the dressing ingredients.  Add to salad and toss.  Mix in tomatoes and avocado.  Let sit in fridge for 10-15 minutes and serve.

I'll update tomorrow on how the salad goes over!

UPDATE:
The salad was a hit!  Both friends took home leftovers because they liked it so much, and I think I can convince Brian to eat it tonight even.  Yummy, bright flavors -- I'll be making it again!

Farmers Market Find: Beet and Goat Cheese Salad

This morning, we visited the grand opening of the East Lansing Farmers Market for the summer season.  I bought corn, garlic, onions, beets, and blueberries.  Tonight I made salmon burgers with a roasted beet, goat cheese and arugula salad.  Shockingly, both Jack and Brian ate it!

Here's the recipe from Giada at Food Network:

Ingredients

• 1/4 cup balsamic vinegar
• 3 tablespoons shallots, thinly sliced
• 1 tablespoon honey
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 6 medium beets, cooked and quartered (I boiled mine for about 10 minutes on the stove, til fork tender)
• 6 cups fresh arugula
• 1/2 cup walnuts, toasted, coarsely chopped  (I used HAZELNUTS instead)
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted, and cubed
• 3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Happy Independence Day!

In honor of the our country's birthday, we're celebrating with a watermelon-feta salad in the form of a flag.

We're also having mini-fruit pizzas, made with refrigerated cookie dough (gasp!) and cream cheese blended with lemon zest and cool whip, topped with strawberries, raspberries, and blueberries.

But all of this red, white and blue food is to make up for the fact that we're skipping the traditional hotdogs or burgers in favor of Mexican pulled pork (pork tinga) and guacamole.  Not exactly something the founding fathers would have eaten in 1776, but certainly honoring out country's rich history of immigration and cultural diversity.

The decision to eat Mexican on the 4th of July came about from a very innocent idea to have pulled pork.  But while looking through our America's Test Kitchen cookbook, I came across a recipe for Pork Tinga Tostadas, which used the same boston butt pork shoulder that I had purchased for the BBQ pulled pork. And this sounded even better.  I'm serving it with the leftover feta from our watermelon salad, and the same yummy greek yogurt guacamole that I posted about a couple weeks ago.  Here's the recipe:

Spicy Mexican Shredded Pork Tostadas (Tinga)

Serves 4 to 6

The trimmed pork should weigh about 1 1/2 pounds. Tinga is traditionally served on tostadas (crisp fried corn tortillas), but you can also use the meat in tacos and burritos or simply served over rice.  We prefer the complex flavor of chipotle powder, but two minced canned chipotle chiles can be used in its place. The pork can be prepared through step 1 and refrigerated in an airtight container for 2 days. The tostadas can be made up to a day in advance and stored in an airtight container.

INGREDIENTS

Tinga

• 2pounds boneless pork butt , trimmed of excess fat and cut into 1-inch pieces (see note)
• 2medium onions , 1 quartered and 1 chopped fine
• 5medium garlic cloves , 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)
• 4sprigs fresh thyme
•  Table salt
• 2tablespoons olive oil
• 1/2teaspoon dried oregano
• 1(14.5-ounce) can tomato sauce
• 1tablespoon ground chipotle powder (see note)
• 2bay leaves

Tostadas

• 3/4cup vegetable oil
• 12(6-inch) corn tortillas(see note)
•  Table salt

Garnishes

•  Queso frescoor feta cheese
•  Fresh cilantro leaves
•  Sour cream
•  Diced avocado
•  Lime wedges

INSTRUCTIONS

• 1. FOR THE TINGA: Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to saucepan and, using potato masher, mash until shredded into rough ½-inch pieces (see Step-by-Step below); set aside.
• 2. Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
• 3. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.
• 4. TO FRY TOSTADAS: Heat vegetable oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3 or 4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding metal potato masher in upright position on top of tortilla to keep it submerged (see photo below), until crisp and lightly browned, 45 to 60 seconds (no flipping is necessary). Drain on paper towel-lined plate and season with salt to taste. Repeat with remaining tortillas.
• 5. TO SERVE: Spoon small amount of shredded pork onto center of each tostada and serve, passing garnishes separately.
  
  
  WHY THIS RECIPE WORKS:True Mexican shredded pork, or tinga, is a far cry from the bland burrito-joint version often found languishing on steam tables. We set out to perfect the methods that give tinga its characteristic crisp texture and smoky tomato flavor. We wanted tender, full-flavored Mexican shredded pork that we could serve atop crisp corn tortillas or spoon into taco shells.
  We trimmed and cubed a Boston butt (chosen for its good marbling and little sinew), then simmered the pieces in water that we flavored with garlic, thyme, and onion. Once the pork was tender, we drained the meat (reserving some of the cooking liquid for the sauce) and returned it to the pot to shred. The meat was so tender, it fell apart with nothing more than the pressure of a potato masher. We then sautéed the meat in a hot frying pan along with the requisite additions of finely chopped onion and oregano. Minutes later, the pork had developed crackling edges crisp enough to survive the final step of simmering in tomato sauce. Unlike American barbecue with its sweet and tangy barbecue sauce, tinga relies on a complex smoke-flavored tomato sauce. For our version, we diluted canned tomato sauce with the reserved flavorful cooking liquid from the pork and added bay leaves for herbal complexity. And for tinga’s all-important smokiness, we turned to ground chipotle powder, which is a little harder to find than the other option of canned chipotle chiles in adobo sauce, but is has a deeper, more complex flavor.