Thursday, September 20, 2018

One-Pan Roasted Chicken with Root Vegetables


12 ounces Brussels Sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 ounces shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces
6 garlic cloves, peeled
4 teaspoons fresh thyme, minced
1 tablespoon oil
2 teaspoons fresh rosemary, minced
1 teaspoon sugar
salt and pepper
2 tablespoons butter, melted
3-1/2 pounds bone-in chicken pieces (our 8-piece pack)

Adjust oven rack to upper-middle position and heat oven to 475.  Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 tsp thyme, oil, 1 tsp rosemary, sugar, 3/4 teaspoon salt and 1/4 tsp pepper together.  In a second bowl, combine butter, remaining thyme and rosemary, 1/4 teaspoon salt and 1/8 tsp pepper and set aside.

Pat chicken dry and season with salt and pepper.  Place vegetables in a single layer on rimmed baking sheet, arranging Brussels sprouts in center.  Place chicken, skin side up, on top of vegetables arranging breast pieces in center and leg/thigh pieces around the perimeter.

Brush chicken with herb butter mixture and roast until breast registers 160 F and thighs/drumsticks 175 F, about 35-40 minutes, rotating sheet halfway through roasting.

Transfer chicken to a serving platter and let rest 10 minutes.  Toss vegetables in pan juices add to platter with chicken.

Wednesday, September 5, 2018

Green Eggs & Ham Soup



Is it too early to start making soup?  This creamy, green soup is made with just flavorful pureed topped with a poached egg and ham. 

2 tablespoons olive oil, divided
4 ounces of thick cut ham
1 small onion, chopped
2 gloves of garlic, minced
4 cups of chicken broth or stock
4 cups of chopped broccoli florets
2 cups of chopped cauliflower florets
2 teaspoons fresh thyme leaves
1/8 tsp salt
4 cups of baby spinach
1/4 cup of fresh parsley, chopped
8 cups of water
2 tablespoons of distilled vinegar
4 large eggs

1. Heat 1 tablespoon of oil over medium heat in a large pot.  Add ham and cook stirring often until browned, about 3 minutes.  Transfer to a plate and set aside. 

2.  Add the remaining tablespoon of oil and onion to the pot.  Cook, stirring often, until softened about 3 minutes.  Add garlic and cook, stirring, for 1 minute.  Add broth or stock, broccoli, cauliflower, thyme and salt.  Reduce heat to a simmer, cover and cook about 6 minutes.  Add spinach and parsley.  Remove from heat and stand, covered, until spinach is wilted about 5 minutes.  Puree the soup in the pot with an immersion blender.  Cover to keep warm.  

3.  Meanwhile, bring water and vinegar to boil in a saucepan.  Reduce heat to bare simmer and gently swirl water in a circle.  Break an egg into a small bowl then submerge the bowl into simmering water and gently add the egg to pan.  Working quickly, repeat with all eggs.  Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.  

4.  Serve bowls of soup topped with a poached and egg and some ham.