Chile-Butter Chicken With Vinegared Potatoes, Scallions, & Herbs

One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂

I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.

Yield: Serves 4 to 6

• 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
• Kosher salt and freshly ground black pepper
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil, plus more as needed
• 2 teaspoons red-pepper flakes
• 1 teaspoon hot smoked paprika
• 4 garlic cloves, finely grated
• 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
• ¼ cup distilled white vinegar
• 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
• 2 scallions, thinly sliced

1. Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
2. Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
3. Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
4. Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
5. Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.) 
6. Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
7. Scatter with herbs and scallions before serving.

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Escarole, Beet, & Tomato Salad with Warm Shallot Vinaigrette

I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.

This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂

• 2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
• 1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
• 1/4 cup extra-virgin olive oil, plus more for roasting shallots
• Kosher salt and freshly ground black pepper
• 6 tablespoons rice-wine vinegar
• 1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
• 1 tablespoon fresh lemon juice
• 1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
• 1/4 cup packed chopped fresh dill
• 4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)

1. Set oven to 425 degrees, preferably on convection roast.
2. Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
3. Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
4. Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
5. When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
6. In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
7. Top with cheese and serve with remaining vinaigrette alongside.

Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5

• 12 oz tomatillos (about 6 medium)
• 8 garlic cloves
• 4 scallions
• 1 jalapeño
• 6 T extra-virgin olive oil, divided
• coarse salt
• 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
• 2 T adobo sauce, from 1 can chipotles in adobo
• 1 tsp honey
• 1 tsp ground cumin, divided
• 1 medium acorn squash
• ½ bunch cilantro, divided
• lime wedges, for serving
• brown Basmati rice, for serving

1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
11. Pat the chicken thighs dry with paper towels. Season all over with salt.
12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
13. Add chicken to bowl and toss with tongs until coated.
14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
17. Transfer chicken and squash to a platter.
18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
19. Spoon salsa over platter and top with reserved cilantro leaves.
20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

Four Years Ago:

• Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings
• Rick Bayless’ Red Mole Enchiladas with Shredded Chicken

Five Years Ago:

• No-Bake Vegetarian Enchiladas with Smoky Tomatillo Salsa
• Creamy Chicken & Greens with Roasted Poblano Tacos
• Tacos with Tangy Cilantro Chicken
• Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, & Red Chile

Roasted Cauliflower Soup with Hazelnuts & Bacon

Yes- more soup! It may be sunny outside but it is still freezing. The positive spin I’ve taken on this gloomy situation is that I can still make delicious soup for dinner. 🙂

This recipe is from one of my favorite magazine columns, the RSVP section of Bon Appétit. It was adapted from chef Mark Filatow of Waterfront Wines in Kelowna, British Columbia. It was fabulous!

• ½ cup raw hazelnuts
• 2 T baking soda
• 1 medium head of cauliflower (about 2 pounds), cut into small florets
• 2 T extra-virgin olive oil, plus more for drizzling, optional
• coarse salt and freshly ground pepper
• 4 slices thick-cut bacon (about 4 ounces)
• 1 small fennel bulb, chopped
• 1 small onion or ½ of a large onion, chopped
• 3 garlic cloves, finely chopped
• ⅓ cup dry white wine or water
• 6 cups chicken stock
• ¾ cup heavy cream
• 2 bay leaves

1. Blanch and Peel the Hazelnuts: Boil 1 ½ cups water in a small saucepan. Add 2 T baking soda and the nuts. Boil for 3 minutes, or until the skin is easily removed. Drain, rinse with cold water, and peel the skin off of the nuts.
2. Preheat oven to 350°, preferably on convection roast.
3. Toast the blanched hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
4. While the nuts are cooling, increase oven to 400°, preferably on convection roast.
5. Toss cauliflower and 2 T oil on a parchment paper-lined baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
6. Meanwhile, cut bacon crosswise into ½” pieces.
7. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
8. Cook fennel, onion, and garlic (I chopped them using a food processor) in drippings in pot, stirring occasionally, until onion and fennel are very soft, 5–10 minutes.
9. Add wine and cook until mostly evaporated, about 5 minutes.
10. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper.
11. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes.
12. Pluck out bay leaves; discard. Let mixture cool slightly.
13. Working in batches, purée cauliflower mixture until very smooth. (I puréed the soup using an immersion blender in the pot.)
14. Season with salt and pepper, to taste.
15. Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil, if desired. (I omitted the additional oil.)

Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.

One Year Ago: Breakfast Sausage, Egg, & Cheese Muffins

Two Years Ago: Cheesy Pasta Casserole with Wild Mushrooms

Three Years Ago: Gemelli with Mushrooms & Ricotta

Four Years Ago: Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce

Five Years Ago: Minestrone and Macaroni Baked in Yogurt (Arshda Madznov)

Fresh Corn Grits with Shrimp & Roasted Pecan Butter

Another Easter weekend food tradition in our family is to eat shrimp and grits as a celebration of one of our favorite places- Charleston, South Carolina. The spring sunshine reminds me of how lovely it is there. It is a particularly special place for us because it’s where my husband and I met. ❤ Charleston is also an incredible food city.

I really like the story behind this amazing version. Apparently, it was created on Top Chef season 5 by Jeff McInnis, owner of Miami’s Yardbird restaurant. He was challenged to create a shrimp and grits dish without using grits. He made fresh corn “grits” using fresh corn, but, the best part was that he incorporated pecan butter in the grits because of a memory of eating fresh nut butter from his grandmother’s pecan tree. The fresh nut butter put this dish over the top. Delicious. I wish that I had the imagination to dream up a dish like this one.

This was my husband’s favorite shrimp and grits (thus far), and I’ve made quite a few versions. I pointed out that it may be because this dish didn’t actually have grits. 🙂 This recipe was adapted from Food and Wine, contributed by Jeff McInnis. I increased the amount of fresh corn in the grits and slightly increased the amount of prosciutto. Next time, I may reduce the amount of lager. I may increase the amount of grits as well- we wanted more!

Yield: Serves 4

For the Roasted Pecan Butter:

• 1 cup raw pecans
• 1/2 tsp canola oil
• coarse salt, to taste

For the Grits:

• 6 large ears of corn, shucked and coarsely grated on a box grater (2 cups pulp and juice)
• 1/4 cup milk, plus more for stirring/serving, as desired
• coarse salt and freshly ground black pepper
• roasted pecan butter (about 1/4 cup), directions below

For the Shrimp Sauté:

• 6 tablespoons unsalted butter
• 3 to 4 ounces thinly sliced country ham or prosciutto, cut into strips
• 1/2 large sweet onion, thinly sliced
• 6 ounces sugar snap peas, trimmed
• 1 cup fresh corn kernels (from 2 ears)
• coarse salt and freshly ground black pepper
• 1 pound shelled and deveined large shrimp
• 1/2 cup to 1 cup lager, to taste (I used 1 cup but may reduce it next time)
• lemon wedges, for serving, optional

Make the Roasted Pecan Butter:

1. Preheat the oven to 400 degrees, preferably on convection.
2. Roast the pecans about 5 minutes, or until lightly browned and fragrant.
3. Process toasted pecans in a mini food processor with canola oil until smooth, about 2 minutes.
4. Season with salt to taste.

Make the Grits:

1. In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes.
2. Season with salt and pepper and fold in the pecan butter; keep warm.

Make the Shrimp Sauté:

1. In a large, deep skillet, melt 4 tablespoons of the butter.
2. Add the prosciutto and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
3. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes.
4. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes.
5. Add the lager and bring to a boil.
6. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.
7. Swirl in the remaining 2 tablespoons of butter.

To Serve:

1. Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm.
2. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.
3. Serve with lemon wedges, as desired.

One Year Ago: Seared Scallops & Cauliflower Grits

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Shrimp with Fresh Corn Grits

Four Years Ago: Shrimp & Grits with Tomatoes

Five Years Ago: Hominy Grill’s Shrimp & Grits

Beet & Dill Roasted Salmon with Potatoes

I was initially drawn to this recipe because of the “jewel-like” color of the salmon in the finished dish. The beet and dill marinade gives it the lovely color as well as a wonderful layer of flavor. My husband was completely sold when I told him that the salmon is roasted over a bed of sliced potatoes. 🙂

I served this dish on Easter weekend, on Easter Eve, along with zucchini baba ghanoush as an appetizer and carrot cake for dessert. I would serve this menu again next year and serve it on Easter Eve- it was nice to have our larger and more labor-intensive meal the night before all of the Easter festivities. We had a spring pasta dish for lunch on Easter after having challah and Easter eggs (and Easter candy!) for breakfast. Perfect.

This lovely recipe was adapted from Martha Stewart Living. I decreased the horseradish and left the skin on the potatoes. I also used a mandoline to slice the potatoes. I served it with steamed beet greens, roasted beets, and roasted asparagus on the side. Healthy and delicious.

 Yield: Serves 6

• 1 small red beet, peeled and coarsely grated (1/2 cup)(wear gloves!)
• 1 cup dill fronds, chopped, plus more for serving
• 3 to 4 T freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
• grated zest of 1 lemon, plus lemon half for serving
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 side salmon, preferably wild, (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
• coarse salt and freshly ground black pepper
• 2 pounds Yukon Gold potatoes, cut into 1/4-inch slices (preferably with a mandoline)

1. Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl.
2. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
3. Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper.
4. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
5. Remove beet mixture from top of salmon with a spoon; spread over center of potatoes.
6. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil (I omitted the additional oil), and bake until salmon is medium-rare, 10 to 12 minutes.
7. Squeeze with lemon, garnish with dill fronds, and serve.

Note: Cooking time will vary depending on the thickness of the fish. For salmon that is 1/2 inch thick, start checking at 8 minutes. For 1 1/2 inches, start checking around 14 minutes.

One Year Ago: Swedish Meatloaf with Caramelized Cabbage (Kalpudding)

Two Years Ago: Chicken Paprikash

Three Years Ago: Pork & Ricotta Meatballs in Parmesan Broth

Four Years Ago: Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette

Five Years Ago: Italian Braised Pork

Spicy Roasted Poblano & Potato Chowder with Maple & Browned Butter Skillet Cornbread

When it snows on the first day of spring, you have to seize the opportunity to make one last cozy soup- at least in my house. 🙂

On a recent family trip to Newport, Rhode Island, we ate a lot of delicious chowder. Sometimes twice in one day! This inspired the choice to make a chowder during our last (hopefully our last) snowstorm of the season.

This recipe was adapted from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning. I modified the method and proportions, and added a cilantro garnish. I really liked the soup and quick bread pairings in this book.

For the Chowder:

• 5 medium or large poblano chiles
• 3 T unsalted butter
• 1 1/2 large yellow onions, finely chopped in a food processor
• 3 celery stalks, thinly sliced
• 8 medium garlic cloves, minced in a food processor
• 1 1/2 tsp dried oregano
• 6 cups vegetable or chicken stock
• 3 pounds russet potatoes, about 7 medium, peeled and sliced 1/8″ thick with a mandolin
• 4 1/2 T masa harina or fine cornmeal
• 1 1/2 cups heavy cream
• coarse salt and freshly ground black pepper
• 1 1/2 cups grated Monterey Jack cheese, for garnish
• minced cilantro, for garnish

1. Adjust the oven rack so that it is 6 inches (15 cm) below the heating element and preheat the broiler.
2. Place the poblanos on a small, heavy baking sheet lined with aluminum foil.
3. Broil the chiles, turning with tongs halfway through cooking, until the skins are blackened all over, 10 to 12 minutes.
4. Remove from the oven. Fold and seal the aluminum foil together and let cool. (This helps the charred skin steam off.)
5. Melt the butter in a large soup pot or Dutch oven over medium heat.
6. Add the onion and celery and sauté until the onion is translucent, about 4 minutes.
7. Add the garlic and oregano and sauté until fragrant, about 45 seconds.
8. Add the broth and potatoes, cover, and bring to a simmer. Reduce the heat to low and continue simmering while you prep the chiles.
9. Remove the chiles from the foil pouch. Discard the stems and seeds. Peel off and discard the blackened skins.
10. Chop the chiles and add them to the soup pot.
11. Cover and simmer over low heat, stirring frequently, unit the potatoes are fall-apart tender, about 25 minutes.
12. Place the masa in a medium bowl and gradually whisk in the cream.
13. Add the mixture to the soup and cook, uncovered, until thickened and bubbly, about 5 minutes.
14. Season with salt and pepper.
15. Ladle the soup into bowls and sprinkle with the grated cheese and minced cilantro. Serve immediately.

Note: The cooled soup (without cheese) can be stored in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator overnight and reheat very gently.

For the Skillet Cornbread:

• 6 T (85 g) unsalted butter
• 1 cup (140 g) cornmeal
• 1 cup (140 g) white whole wheat flour
• 1 T baking powder
• 3/4 tsp fine sea salt
• 3/4 cup (180 ml) buttermilk
• 1/2 cup (120 g) sour cream or plain full-fat Greek yogurt
• 3 T pure maple syrup
• 2 large eggs

1. Preheat the oven to 425 degrees, preferably on convection.
2. While the oven is preheating, place the butter in a 12-inch (30.5 cm) cast iron skillet and place the skillet into the oven. Heat the pan until the butter is melted and browned, about 10 minutes. Remove the pan from the oven.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
4. In a medium bowl, whisk together the buttermilk, sour cream, maple syrup, and eggs.
5. Add the buttermilk mixture to the cornmeal mixture and scrape the melted butter from the skillet into the batter.
6. Mix with a wooden spoon until just blended. Do not overmix.
7. Scrape the batter into the skillet and smooth the top with a rubber spatula.
8. Bake until a toothpick inserted into the center comes out clean, about 14 to 15 minutes.
9. Let bread cool in the pan for 5 to 10 minutes.
10. Cut the cornbread into wedges or pieces, as desired. Serve warm or at room temperature.

Note: This moist cornbread freezes well. Stack the cooled wedges, wrap them in foil, and freeze in a ziplock plastic bag for up to 3 months. To reheat, arrange the bread in an even layer on a baking sheet lined with foil, and bake in a 350 degree oven until heated through, about 15 to 20 minutes.

One Year Ago: Butternut Squash Bread Soup

Two Years Ago: White Bean Soup with Bacon & Herbs

Three Years Ago: Slow Cooker Pork Tinga Tacos

Four Years Ago:

• Red Onion Soup with Gruyère Toasts
• Moroccan Butternut Squash Soup

Five Years Ago: Hungarian Lentil Stew and Spicy Lentil Chili