Thursday, November 4, 2010

Fresh Herb Chicken, Twice Baked Potato, and Tomato and Cucumber Salad


I made this meal for a dinner party I hosted a few weeks back and it was delicious.  The original recipe called for fresh sage. I couldn't find it at the grocery store so I did without. I have never cooked with sage before so if you want to use it you can, if not trust me, you don't need it. The chicken was really juicy and full of flavor thanks to the herb butter mixture!! This should have been a recipe adapted from Paula Deen not the Neely's. 

 
Ingredients:

for the herb butter
4 tbsp unsalted butter, softened
1 1/2 tsp freshly chopped thyme
1 1/2 tsp freshly chopped rosemary
1 tsp lemon juice
salt and pepper

1 whole chicken
1 medium onion, sliced
2 lemon slices
3 garlic cloves, smashed
1 spring fresh  thyme, coarsely chopped
1 spring fresh rosemary, coarsely chopped

Directions:
For the herb butter: In a small bowl, add the butter, lemon juice, chopped thyme, and rosemary. Season with salt and pepper and mix together. Set aside.

Layer onion slices (1-2 rows) in a dutch oven, or whatever your choose to bake the chicken in. Season onions with salt and pepper.

Season the inside of the chicken with salt and pepper, add lemon slices, thyme, rosemary, and garlic cloves.
Using your hands, gently separate the skin from the meat of the breast. Spread the herb butter underneath the skin. Take the remaining butter and gently rub the top of the skin. Wash hands and season the skin with salt and pepper. Place the chicken on the onion slices.

Transfer to the preheated oven (400 degrees) and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F. 
Source: adapted from The Neely's

The twice baked potato was amazing with the addition of broccoli. The salad, so simple. Just tomatoes and cucumbers with a light dressing. Our family in Egypt makes it this with every meal and we love it.

 Twice Baked Potato


Ingredients:
2-4 large potatoes
 broccoli florets
butter
sour cream
cheddar cheese
milk
salt and pepper

Directions:
In boiling water, cook the broccoli until tender.

Preheat the oven to 400 degrees F. Pierce potatoes with knife. Put on a baking sheet. Drizzle with olive oil and sprinkle with salt. cook for 1 hour or until tender. Remove from oven and let cool slightly. Cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin. Add the  broccoli to the potatoes. Stir in the amount you like of  butter, sour cream, cheddar cheese, milk, and salt and pepper. Mash until creamy.

Scoop the filling back into the potatoes. Sprinkle with more of the cheese. Set the potatoes back on the baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted.
Source: adapted from The Neely's

Tomato and Cucumber Salad


Ingredients:
tomato, diced
cucumber, diced
olive oil
lemon juice
salt and pepper
a pinch of cumin

Directions:
In the bowl with the tomatoes and cucumber, drizzle a little olive oil, a small amount of lemon juice and season with salt and pepper. Sorry, no measurements this time. Just taste as you mix.

Source: daliasdelights
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