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lemon

0 In business/ fall/ Recipes/ summer

Italian Grilled Chicken

Cook’s Illustrated is one of the best magazines for cooking. They include the scientific aspect that many chefs gloss over.  Recipe Testing is basic science.  There are hypothesis’ and variables and constants.  Not only do they test the mess out of their recipes, they explain in full detail why they change the variables they change and what the results are.  

But like any other chef/home cook you will even personalize their recipes to fit you and your taste buds.  I can probably count on 1 hand the number of recipes I found where I ALWAYS follow it word for word with no changes or substitutions.

THIS IS ONE OF THEM.

This recipe incorporates three of my favorite flavors (garlic, lemon and thyme), my second favorite way to cook (grilling) and crispy chicken skin!

And check out our video of how I make this amazing recipe.

Italian Grilled Chicken
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Ingredients
  1. 1/3 cup extra virgin olive oil
  2. 8 medium garlic cloves, minced or pressed
  3. 1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
  4. Pinch crushed red pepper flakes
  5. 4 teaspoons chopped fresh thyme leaves
  6. 3 teaspoons chopped fresh rosemary leaves
  7. 1 3 3/4- to 4 1/4-pound whole chicken
  8. Kosher salt and ground black pepper
  9. Vegetable oil for cooking grate
Instructions
  1. In a small saucepan, combine the oil, garlic, lemon zest and pepper flakes.
  2. Simmer and stir frequently over medium-low heat for about 2 minutes.
  3. As soon as it reaches a simmer, add 3 teaspoons thyme and 2 teaspoons rosemary.
  4. Cook for 30 seconds more.
  5. Strain the mixture through a fine mesh sieve over a bowl, making sure to push the solids with a spatula to remove all the oil.
  6. Transfer the solids to another bowl and set both aside.
  7. Spatchcock or Butterfly the chicken and flatten the breastbone.
  8. Loosen the skin on the breast and thighs, being sure to remove any fat.
  9. Mix together 1 tablespoon salt and 1 teaspoon pepper.
  10. Mix 3 teaspoons of that salt mixture with the cooled garlic mixture.
  11. Spread the salt and garlic mixture under the skin that you loosened earlier.
  12. Sprinkle the rest of the salt mixture on the underside of the chicken.
  13. Put a wire rack in a rimmed baking sheet and the chicken on the rack.
  14. Refrigerate for 1-2 hours.
  15. Light 4 1/2 quarts briquettes on one side of a grill, leaving the other side empty.
  16. When the grill is medium-hot, scrape the grates clean.
  17. Put the chicken skin side down over the side without the coals and lay the bricks over the chicken’s breasts.
  18. Cover the grill and cook for 22-25 minutes, until the skin is lightly brown and there are faint grill marks.
  19. Take the bricks off the chicken.
  20. Carefully flip the chicken over on to the side with the coals using tongs or a towel.
  21. Place the bricks back over the chicken.
  22. Cover the grill and cook for an additional 12-15 minutes, until the chicken is well browned.
  23. Remove the bricks.
  24. Flip the chicken over again, so the skin side is down, on the hot side of the grill.
  25. Cook until the chicken skin is nice and crisp and an instant read thermometer registers 165, an additional 5-10 minutes.
  26. Transfer the chicken to a cutting board and let it rest 10 minutes.
  27. Meanwhile, whisk the lemon juice and remaining thyme and rosemary into the reserved oil. Add salt and pepper to taste. Serve the chicken with the sauce separately.
Notes
  1. You can grab two bricks from any home improvement store for a couple of bucks but if you don't have any or can't get them use a very heavy pan (like cast iron). You need a good deal of weight to weigh down the chicken.
Adapted from Cook’s Illustrated Summer Grilling 2011
Adapted from Cook’s Illustrated Summer Grilling 2011
Tasty Tin http://tastytin.com/
0 In fall/ Lobster/ local/ pasta/ Seafood/ Seasons/ shellfish/ Sides/ spring/ summer/ winter

Lobster Macaroni & Cheese

I remember first meeting my husband and discussing food and he mentioned how he only ate macaroni and cheese out of a box.  Because that is what his grandmother served.  My grandmother always made baked macaroni and cheese from scratch.  

And since I’m the cook in the family he didn’t eat macaroni and cheese for a while.

I also grew up with macaroni and cheese being a side dish.  I didn’t realize people ate it as a meal till I moved to the south. And they put extra things in it.  Things like bacon, broccoli, tomatoes, ham, chicken etc.  The only addition I will eat is lobster!  

My original mistake with making lobster macaroni and cheese is that I thought I could just add lobster meat to my grandmother’s recipe.  

After trying several lobster mac & cheese dishes at restaurants and some regular mac & cheese dishes (I only try them if they are baked).  I began to pinpoint the differences I would need to do in order to create a recipe that worked for me.

This last time, I used langostinos because I had some in my freezer and they work well as a substitute for lobster in a pinch.  

But use whatever you have.  

Like I mentioned before, what’s important are the type of cheeses used and the liquid to solid ratio.  

And just as with any recipe, play around with the ingredients.  There are so many types of cheeses out there.  Start with your favorites and go from there.  

Remember it’s basically pasta, cheese and lobster.  You really can’t go wrong with it.

 

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Lobster Macaroni & Cheese
A decadent and rich comfort food for any occasion
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb pasta (such as elbow, rigatoni, penne, ziti etc)
  2. 4 tbsp of butter, plus extra for baking pan
  3. 1/4 cup of flour
  4. 1/4 tsp dry mustard
  5. 1/4 tsp course ground pepper
  6. 3 1/2 cups milk, room temperature
  7. 1 cup each of 2-3 cheeses of your choice (I use gruyere, gouda and parmesan)
  8. 2 tbsp freshly squeezed lemon juice
  9. 1 tsp of thyme (optional)
  10. 1 lb of lobster meat, thawed if frozen
  11. 1/2 cup of breadcrumbs
  12. 1/2 cup of grated parmesan cheese
  13. olive oil
Breadcrumb topping
  1. whisk together, breadcrumbs, grated parmesan cheese, and 1/2 tsp of thyme if using. Set aside.
  2. Preheat oven to 350.
  3. Cook pasta according to package directions. Drain and put in a bowl with lobster meat and 1 cup of cheese (1/3 of each cheese). Set aside
  4. In a medium sauce pan, melt butter gently and whisk in flour. Cook for 2-3 minutes to remove the raw flour taste.
  5. Add in salt, pepper, dry mustard. Combine well.
  6. Add milk in 1/2 cup at a time while whisking constantly to remove any lumps that form. This is sometimes known as a white sauce or béchamel sauce.
  7. Once fully incorporated, let the sauce cook to thicken for 3-5 minutes.
  8. Slowly add in 2 cups of cheese (2/3 of each cheese). Whisk again to combine.
  9. Mix cheese sauce with pasta and lobster.
  10. Butter a baking dish or cast iron skillet. Gently pour macaroni and cheese into your baking dish. Top with breadcrumbs and drizzle with olive oil.
  11. Bake for 30 minutes.
  12. Let stand for 5 minutes
  13. Bon Apetit
Tasty Tin http://tastytin.com/
0 In business/ fall/ local/ pasta/ Seasons/ winter

Homemade Chicken Noodle Soup

It’s January!  The best month out of the year.  The first month, my birthday month. 

But one of the other great things about January is the cold weather that we finally get in this hot southern state.  And cold weather means SOUP!  I’m not a huge soup eater but sometimes I crave it.  And today was one of those days.

 

And nothing beats a homemade Chicken Noodle Soup.  I tend to go all out using homemade chicken broth I keep frozen in my freezer but if you don’t have any substitute your favorite store bought brother.  And if you want to save even more time, grab a rotisserie chicken from the deli section as well.  Just keep an eye on the salt levels.  

My kid prefers alphabet noodles so she can spell out her name, the rest of us prefer wide egg noodles.  But this is also great with orzo, rice, couscous or even barley.  Cook the pasta separately (but in chicken broth) so it doesn’t soak up all the delicious broth from the soup.  

You can also add some last minute spinach for an extra boost of green veggies.  The thing about Chicken Noodle Soup is, it’s so basic you can make it what you want.  I love thyme, lemon and leeks added to mine.  If you don’t like any of those flavors grab your favorites.  This soup is so forgiving.

 

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Homemade Chicken Noodle Soup
A lovely rustic homemade soup filled with chicken flavor, noodles, and vegetables
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Noodles
  1. 3 quarts chicken broth or water (homemade or store bought)
  2. 1/2lb wide egg noodles
Soup
  1. 1 tbsp olive oil
  2. 1/2 cup onions, roughly chopped
  3. 1/2 cup leeks, roughly chopped
  4. 1/2 cup carrots, roughly chopped
  5. 1/2 cup celery, roughly chopped
  6. 3 cloves of garlic, minced
  7. 1/2 cup of white wine (optional)
  8. 1 bay leaf
  9. 6 qts chicken broth (homemade or store bought)
  10. 1 cup cooked chicken torn to pieces
  11. 1 lemon, plus zest
  12. 5 sprigs fresh thyme
  13. salt
  14. course ground pepper
Instructions
  1. In a large stock pot of dutch oven, heat oil over med-low heat
  2. Sweat onions, celery, carrots and leeks until soft (season with a tsp of salt and pepper) and they begin to release their own juice
  3. Stir in garlic and lemon zest and cook for 2 minutes
  4. Add white wine if using allow it to reduce for 5 minutes
  5. Add broth and bay leaf, simmer for 1 hour
  6. Add chicken simmer for another 15 minutes
  7. Add juice of 1 lemon
  8. *If you are going to eat soup immediately you can cook the noodles in the soup now*
  9. Finish with fresh thyme and salt and pepper to taste.
  10. Remove bay leaf before serving
For Noodles
  1. Cook noodles according to the package, omitting additional salt
Tasty Tin http://tastytin.com/
1 In business/ fall/ local/ Seasons/ spring/ summer/ vegan/ Vegetarian/ winter

Carrot Apple Lemon Juice

Carrot, apple and lemon juice aka ‘Orange’ Juice

 

Before my daughter was born, my husband and I had planned to make all her food.  We looked at baby food blenders and processors and figured we’d get one after she was born.  Then we stumbled upon ‘baby-led weaning’.  And me being the laziest mother out there, jumped on the bandwagon quick.

In a nutshell, you feed your kid the same foods you eat at meals, no pureed foods, or strained anything.  They will learn to chew naturally, and won’t have to go between textures.  We loved it, the kid loved it.  But I noticed with raw vegetables, very little was getting into her stomach.  I mean she had no back teeth so it’s understandable.

So in order to increase her veggie intake (and mine, let’s be honest) we started juicing.

3 years later, we still are.  And this is our favorite juice to have for breakfast. Carrots, apples, lemon and ginger (if I have it) blend so well to make a sweet enough drink that almost anyone would like it.

Juicing is messy and expensive but if you already own a juicer or blender (it will make more of a smoothie) then try this one.

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Carrot Apple and Lemon Juice
Serves 1
A delicious blend of fruits and veggies for breakfast
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 4 large carrots
  2. 2 apples, cut into fours
  3. 1 lemon
  4. ginger (optional)
Instructions
  1. Wash all produce
  2. Remove zest from lemon
  3. Run everything through the juicer
  4. Stir and chill or serve over ice
Tasty Tin http://tastytin.com/