Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉
I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.
This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.
For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.
Yield: Serves 4
- 8 anchovies, mashed to a paste
- 8 garlic cloves, finely grated
- 6 T mayonnaise, divided
- 1 T Dijon mustard
- 2 T extra-virgin olive oil, divided
- 1 ½ tsp freshly ground black pepper, plus more
- 1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
- Kosher salt
- 8 medium shallots, unpeeled, halved lengthwise
- 1 to 2 lemons, divided
- 1 oz Parmesan, finely grated, plus more for garnish
- 4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
- 2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)
- Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
- Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
- Set aside 1 tablespoon of the anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt.
- Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
- Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
- Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
- Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
- Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
- Reduce oven temperature to 400°.
- Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
- Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
- Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
- Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
- Slice remaining lemon into wedges.
- Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.
Posted in Chicken (Poultry), Recipes, Salads & Dressings
Tags: anchovies, caesar salad, cast iron skillet, chicken, croutons, Dijon, dijon mustard, dinner, dressing, mayonnaise, parmesan, Parmigiano Reggiano, roast chicken, romaine, salad, shallots, skillet
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I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.
This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.
Yield: 6 servings
For the Chicken Marinade & Potatoes:
- 2 T Dijon mustard
- 2 T honey
- 3 T extra-virgin olive oil, divided
- 8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 to 1 1/2 lbs baby Yukon Gold potatoes, halved lengthwise
- 4 rosemary sprigs
For the Dressing & To Serve:
- 1 large garlic clove, finely grated
- 3 T freshly squeezed lemon juice
- 4 tsp whole grain mustard
- 4 T extra-virgin olive oil
- 2 tsp honey
- 1/2 tsp kosher salt
- 6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
- 1/2 cup parsley leaves
- Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
- Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
- Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
- On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
- Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
- Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
- Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
- Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
- Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
Posted in Chicken (Poultry), Greens, Quick, Recipes
Tags: arugula, boneless skinless chicken thighs, chicken, Dijon, dinner, dressing, easy, escarole, frisee, honey mustard, lemon juice, marinade, mustard, parsley, potatoes, rosemary, sheet pan, whole grain mustard
I am not usually the biggest fan of Thanksgiving stuffing but I was in love with this version. This classic Southern stuffing had wonderful flavor and a perfect balance of crunchy and custardy texture. Perfect. It will definitely be part of my Thanksgiving menu next year.
This recipe was adapted from Food and Wine, contributed by Josh Miller. The skillet cornbread is baked in a piping hot cast iron skillet sprinkled with salt- resulting in a fabulously crispy crust. This cornbread would be delicious on its own as well. I made the cornbread a day in advance. The stuffing can be completely assembled one day before serving and baking.
Yield: Serves 8 to 10
For the Dressing:
- Preheat oven to 350°F, preferably on convection.
- Toss together 5 cups cornbread cubes, torn white bread, 1/2 cup melted butter, and sage in a large bowl.
- Heat a large skillet over medium-high. In 2 batches, add cornbread mixture to skillet; cook, stirring, until bread is toasted, 5 to 8 minutes. Transfer corn-bread mixture to a large bowl, and set aside. Wipe skillet clean.
- Add bacon to skillet; cook over medium, stirring often, until crisp, about 12 minutes. Using a slotted spoon, remove bacon; add to cornbread mixture.
- Reserve 2 tablespoons bacon drippings in skillet; discard remaining drippings or reserve for another use.
- Add onion, apple, celery, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 5 minutes. Add onion mixture to cornbread mixture.
- Crumble remaining 5 cups cubed cornbread into cornbread mixture.
- Whisk together 3 cups broth, eggs, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until blended. Fold into cornbread mixture.
- Spoon mixture into a 13- x 9-inch baking dish.
- Drizzle with remaining 1/2 cup broth and remaining 1/4 cup melted butter. Bake in preheated oven until lightly toasted, about 35 minutes.
Note: Dressing may be assembled up to 1 day ahead; cover and chill until ready to bake.
- Add oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F, preferably on convection. (Do not remove skillet while oven preheats.)
- While oven preheats, whisk together cornmeal, flour, sugar, 2 1/2 teaspoons salt, baking powder, and baking soda in a medium bowl.
- Stir in buttermilk until smooth; stir in eggs, then stir in butter.
- Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended.
- Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
- Bake at 450°F until top is golden brown, about 22 minutes.
- Immediately invert cornbread onto a wire rack (to retain the crispy crust); let cool completely before using, about 1 hour and 30 minutes.
Posted in Holiday, Recipes, Sides, Thanksgiving
Tags: apples, bacon, buttermilk, cornbread, dressing, Pullman bread, sage, skillet cornbread, Southern, stuffing, Thanksgiving, thyme
I have a few side dishes to share showcasing sweet summer corn. The romaine lettuce base and generous sliced avocado and grilled corn topping made this a must try summer salad. I love salads with loads of toppings.
My entire family loves creamy blue cheese dressing (who doesn’t?), so I knew that a creamy feta dressing loaded with fresh herbs would be the icing on the cake.
This recipe was adapted from The New York Times, contributed by Sue Li. I only used half of the prepared dressing in the finished salad.
Yield: Serves 4 to 6
- 6 ears corn (about 3 pounds), shucked and silk removed
- 1 bunch scallions (about 6), trimmed
- 1 jalapeño
- 3 T olive oil
- Kosher salt and freshly ground black pepper
- 4 ounces feta cheese, crumbled (about 3/4 cup)
- 1/3 cup buttermilk
- 1 tsp freshly grated lemon zest (from 1 lemon)
- 1 T freshly squeezed lemon juice
- 1 garlic clove, grated
- 1/4 cup sliced fresh chives
- 1/4 cup finely chopped fresh parsley
- 1 medium head romaine lettuce, cut or torn into bite-size pieces (about 8 cups)
- 2 avocados, sliced
- Heat a grill or grill pan over medium-high.
- Brush corn, scallions and jalapeño with the oil and season with salt and pepper. (I didn’t oil the corn.)
- Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots and the scallions and jalapeño are charred all over and tender, about 10 minutes, a little longer for the corn.
- Transfer vegetables to a cutting board and let cool slightly.
- When cool, remove charred jalapeño skin. Then remove the stem and seeds. Finely chop.
- In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives, parsley, and charred jalapeño. Season with salt and pepper.
- In a large bowl, toss lettuce with half the feta dressing and arrange on a platter or salad bowl.
- Cut corn kernels off the cob and slice scallions into bite-size pieces.
- Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing or add additional dressing, as desired. (I reserved 1/2 the dressing for another use.)
Posted in Greens, Grilling, Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: avocado, buttermilk dressing, chives, corn, dressing, feta, grilled, grilled corn, jalapeño, lemon, salad, side, summer, vegetarian
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This recipe uses a combination of full-fat cottage cheese pureed with buttermilk to get its creaminess instead of using mayonnaise. It was fresh and tasty. This dressing would work well with one of my favorite quick and light summertime meals of grilled chicken sliced over a cold salad. I made it when I was receiving an exorbitant amount of lettuce varieties in my CSA share. 😉
The recipe was adapted from Food and Wine, contributed by chef Eli Dahlin of Dame in Portland, Oregon. I used fresh CSA parsley instead of tarragon. I also increased the amount of minced shallots.
- 1 cup buttermilk
- 1/2 cup cottage cheese (4% milk fat)
- 2 tablespoons red wine vinegar
- 1 teaspoons Dijon mustard
- 1 small shallot
- 3 tablespoons finely chopped tarragon or parsley
- coarse salt
- freshly ground black pepper
- 1 medium head of red leaf lettuce, torn
- 2 heads of Boston lettuce, torn (or any other combination of lettuce)
- sliced or cut tomatoes, cucumber, red bell pepper, avocado, or other vegetables, for topping, as desired
- crumbled feta cheese, for topping, optional
- In a blender, puree the buttermilk with the cottage cheese, vinegar, Dijon and
shallot until smooth.
- Scrape the dressing into a small bowl or jar and stir (or shake) in the chopped herbs; season with salt and pepper to taste.
- In a serving bowl, toss the lettuces with some of the dressing and assorted toppings.
Note: The dressing can be refrigerated overnight.
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Posted in Quick, Recipes, Salads & Dressings, Vegetarian
Tags: buttermilk, cottage cheese, creamy, Dijon, dressing, parsley sauce, salad dressing, shallots, tarragon
This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.
His special celebratory feast usually involves fried chicken with biscuits and gravy, macaroni and cheese, and his favorite Vanilla Bean Birthday Cheesecake for dessert. I have made Caesar salad as our “vegetable” in the past, but this year he requested a wedge salad. Yay! I love a change.
- 2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
- 2 teaspoons anchovy paste or 1 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, smashed and minced
- buttermilk or milk (optional)
- In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
- Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
- Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.
Note: Dressing will keep fresh in the refrigerator for up to 1 week.
To Complete the Salad:
Yield: 4 Servings
- Green Goddess Ranch Dressing (recipe above)
- 1 head iceberg lettuce, cut into thick slices or wedges
- 4 slices bacon, cooked until crispy
- English cucumber, cut into slices
- Prepare Green Goddess dressing and set aside.
- In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
- Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
- Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.
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Posted in Greens, Holiday, Recipes, Salads & Dressings, Vegetarian
Tags: anchovies, anchovy paste, bacon, birthday, buttermilk, chives, cucumber, dressing, green goddess, iceberg lettuce, Mad Hungry, ranch, salad, scallions, sour cream, vegetarian, wedge, wedge salad
Okay… back to my belated Thanksgiving feast posts…
I struggle selecting a “stuffing” for our Thanksgiving Menu. This version was simple and perfect. I loved that it was a traditional Southern recipe and that it incorporated an unsweetened cast iron skillet cornbread.
This recipe was adapted from The New York Times, contributed by Kim Severson. I used medium grind cornmeal. The cornbread is made the night before so that it can harden slightly. I let the cubed white bread sit out overnight as well. We ate it without incorporating meat, but this base recipe could easily be modified to include sausage or even nuts and/or apples. The author suggested eating leftovers mixed with shredded leftover turkey as well.
Yield: Serves 8 to 10
For the Cornbread:
- 4 tablespoons/56 grams butter or bacon drippings
- 2 cups/340 grams yellow cornmeal, medium grind (use the freshest, best quality you can find)
- 1 ½ teaspoons coarse salt
- 1 teaspoon baking powder
- 2 large eggs
- 2 cups/473 milliliters buttermilk, preferably full fat (I used low-fat)
For the Dressing:
- 3 cups soft white bread, crusts removed and torn or cut into 1-inch pieces (do not pack)
- ½ cup butter (1 stick), plus more for the pan
- 2 cups chopped sweet onions
- 1 ½ cups chopped celery (4 or 5 stalks)
- 1 ½ teaspoons coarse salt
- 2 eggs
- 1 ¼ tablespoons finely chopped fresh sage
- 1 teaspoon chopped fresh thyme
- ¾ teaspoon ground black pepper
- 4 to 5 cups rich chicken or turkey stock, preferably homemade
- 3/4 pound pork sausage (such as spicy Italian sausage, fresh andouille or spicy Southern-style sausage)
- 2 1/2 cups of toasted pecans, chopped
- chopped apples
- Make the cornbread: Heat oven to 450 degrees, preferably on convection.
- Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
- While butter melts, whisk together cornmeal, salt and baking powder.
- In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined.
- Pour egg mixture into dry ingredients and stir well.
- Remove hot pan from oven, pour butter into batter and stir until batter looks uniform.
- Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
- Remove cornbread and let it cool on a rack.
- Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
- Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
- Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
- Add vegetables to bread mixture and combine.
- Lightly beat eggs and add to bowl.
- Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
- Add 4 cups broth and stir well.
- Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency.
- Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
- Butter a 2-quart ovenproof dish. (such as an 8-by-11-inch baking dish. A deeper vessel could take longer to bake; a more shallow dish less time.)
- Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour.
- If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.
- To Add Sausage: Brown 3/4 pound pork sausage in a pan, crumbling it into small pieces as it cooks. Add to the bread mixture along with the vegetables.
- To Include Nuts: Add 2 1/2 cups of toasted pecans, chopped, to the vegetable and bread mixture.
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Posted in Baking, Holiday, Recipes, Sides, Thanksgiving, Vegetarian
Tags: andouille, buttermilk, cast iron skillet, cornbread, dressing, pecans, pork sausage, sage, sausage, side dish, skillet, Southern, stuffing, sweet onions, Thanksgiving, thyme, vegetarian, white bread