Tag Archives: chicken

Roasted Chicken…and sides (Bacon Creamed Corn / Roasted Garlic Mashed Potatoes)

Hey everyone, I know it’s been a few weeks since my last major post or update. I have been absolutely swamped and haven’t made anything other than a quick meal here and there. I would have posted any of those if I thought they were anything post-worthy, since I know it helps to sometimes have recipes for things that take very little time during a work week, but I didn’t even take any pictures along the way.

I wouldn’t claim myself to be a master cook/chef by any means, but besides how expert chefs may make an egg or an omelet, some people also think that one who can make a simple roasted chicken well must also have some skills to pay the bills.

I’ve done this very few times in the past, mainly because before I was a bit nervous that I would end up with an overcooked bird outside, but still clucking inside. Thankfully, none of that happened back then or now. I would say that the major reason is time. This can take a couple hours of prep and cook time, so it’s not really a convenient weeknight meal. I think it’s suitable for people who have those extra hours, or for a family dinner on a weekend. Done well, even with few ingredients, it can amaze and surprise your guests. 

I didn’t do too much with this one. Just gave the chicken a wet spice rub with some butter, paprika, oregano, thyme, rosemary, lemon zest, and salt and pepper. One of the tricks is to not only get the outside skin, but also underneath the skin, so that the seasoning can get into the meat of the bird. I also put some lemons into the cavity, as well as some salt and pepper inside to make sure all parts of the chicken were seasoned well.

 I served the chicken with some roasted garlic mashed potatoes, as well as some bacon creamed corn.

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What You’ll Need:

 Chicken and Spice/Butter Rub

– 1 roasting chicken, about 3-4 lbs

– zest of one lemon

– 4 Tbsp unsalted butter, softened (I accidentally over warmed the butter and melted it, but it was ok)

– 1 Tbsp smoked paprika

– 1 tsp dried oregano

– 1 tsp dried thyme

– 1 tsp dried rosemary

– ½ tsp garlic powder

– 2 tsp Kosher Salt (adjust for your taste)

– 1 tsp ground pepper

Roasted Garlic Mashed Potatoes

– 2 lbs red potatoes, cubed into one inch cubes

– 2 heads of garlic, halved horizontally through the cloves (see picture)

– ¾ cup sour cream

– ¼ cup milk (or heavy cream if you really want it to be rich….this measure is approximate depending on how you like the consistency. More milk/cream for thinner potatoes, less for thicker ones)

– 2 Tbsp unsalted butter

– Salt and Pepper to taste

Bacon Creamed Corn

– 2 ears of fresh corn, shucked and corn cut off the cob (approximately 1 ½ cups fresh corn kernels)

– 3 slices of bacon (I used center cut, with less fat in it)

– ¼ cup of heavy cream

– 1 tsp smoked paprika

– small amount of cayenne pepper, depending on your heat preferences

 The How-To:

** Preheat the oven to 350 degrees Fahrenheit while you prepare the chicken

Chicken

1- Place chicken in a baking dish or roasting pan. Season the inside with salt and pepper

2- Combine all of the ingredients listed after the chicken and mix well

3- Using your hands, spread half of the mixture on top of the skin, all over the chicken

4- Use your hands to separate the skin from the chicken breast and spread evenly the rest of the rub mixture under the skin, over the flesh of the chicken. Cut the lemon in half, squeeze some juice into the cavity, and place both halves into the cavity.

5- Tie the chicken legs together as seen in the picture

6- Cook the chicken until the skin is golden, and a meat thermometer inserted into the thickest part of the thigh (not touching a bone) registers 165 degrees Fahrenheit, between 1.5 to 2 hours. If the skin starts to brown or burn before the inside is cooked, cover it with some foil.

Roasted Garlic Mashed Potatoes

1- At the same time you put the chicken into the oven, you can roast the garlic for the first hour. Cut the two entire heads of garlic in half, then place in some foil, sprinkle with salt, and a little oil. Close up the foil packet. Garlic will be done when it is golden brown, soft, and sweet smelling/tasting. 

2- Place the cut potatoes in a saucepot, cover with cold water, and bring to a boil. Cook until a fork goes through the potato with no effort, or taste and see when done.

3- Once the potatoes are done, turn off the heat, drain well, and put the potatoes back into the pot over the warm stove to dry any excess water.

4- Mash or rice the potatoes (I mashed since I had the skins on), then add in salt, pepper, roasted garlic, cream/milk, and sour cream. Season to taste, and make sure the garlic is completely mashed in.

Bacon Creamed Corn

1- Another thing to do while the chicken roasts and the potatoes cook is slice the 3 slices of bacon, and cook in a skillet over medium heat until it starts to render the fat out and begins to become crispy.

2- Shuck and cut the corn, then add to the skillet with the bacon and bacon drippings. Season with salt and pepper. Cook until it begins to soften a little, about 5 minutes.

3- Add the heavy cream, paprika, and cayenne pepper, and cook for another 5-10 minutes. Season appropriately with salt and pepper if needed.

After the chicken was done (it had a pop-up timer, but I didn’t trust it since it was either broken, or will only pop when the chicken is shoe leather), I broke it down by removing the breasts, thighs, and drumsticks. I served it with the sides above, which were great. The corn was awesome, try it out!

I hope this works out for you all. It wasn’t very difficult, and the longest time was the roasting time.

Enjoy!

– Anthony

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Oh, go stuff it!: Feta-stuffed Chicken Burgers (and oven fries)

Opa! Lol…this isn’t really a greek recipe, but it does incorporate feta, oregano, and some paprika. The seasoning flavor combinations were used in both the burger and the oven fries.

I wasn’t even planning on cooking that night, but since I’ve grown tired of eating a bunch of crap from a drive-thru or take-out place (been busy lately, don’t judge, lol), I figured I’d try to make something quick.

I was already in the store anyways buying bread to make sausage-rye stuffing for Thanksgiving.

Here’s the ingredient list

Burgers:
– 1 lb ground chicken
– Garlic Powder
– Onion Powder
– Dried thyme
– Dried oregano
– Smoked Paprika
– Salt/Pepper
– Feta Cheese
– 1 Tbsp Olive Oil (I use extra virgin)
– Garlic Aioli (Mayonnaise) – See recipe below

Garlic Aioli:
– 3/4 cup mayonnaise (homemade, or jarred for convenience)
– juice of 1 lemon
– 1 clove garlic, finely minced, or mashed into a paste
– pinch of salt/pepper
– Worcestershire sauce (a few drops)

Oven Fries:
– 3 to 4 medium sized red potatoes
– Garlic powder
– Onion powder
– Dried Oregano
– Dried thyme
– Smoked paprika
– Salt/pepper
– Olive oil

The How-To:
Burgers:
1: Place ground chicken in a bowl


2: Add all the spices (I did not add measurements on spices because you can do whatever you like)


3: Mix to combine (do not overmix, or burgers will be tough)
4: Divide mixture into 3 or 4 sections


5: Split each section into two (for top and bottom halves)


6: Put feta one one half, then cover with the other and press edges to seal


7: Cook in pan until cooked through (180 degrees F), turning once – Carryover cooking will cook the burger another few degrees, so be careful it does not overcook.

Garlic Aioli:
1: Place mayonnaise in a bowl and add garlic and worcestershire sauce. Mix, then add lemon juice, salt and pepper and mix again until smooth

Oven Fries:
1: Rinse potatoes and then either peel (or not, depending on your preference)


2: Slice potatoes into 1/2 inch sticks


3: Place potatoes in a bowl, and toss with olive oil and all dry ingredients, coating evenly


4: Place seasoned potatoes on a baking sheet (with parchment paper or Silpat if you like) and bake in a 375 oven, turning potatoes halfway through. Cook until golden brown and cooked through.

It didn’t take much longer than 30-35 minutes to assemble all the food and get it cooking. Also, on the burger, you can add caramelized onions as I did, but it’s not necessary.

Eat up!

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Foodie Competition: Iron Chef Showdown

(SPECIAL THANKS to Our Host, Erik Antunez. Please visit his restaurant, Cafe Verdi, in Downtown Fort Lauderdale, FL. Great atmosphere and awesome food!)

 

Who’s a fan of Iron Chef / Top Chef / Throwdown / etc? I am! And my co-blogger Justin and I just competed against our friends Ingrid and Mark in a battle of epic proportions! (It was a friendly competition, but a competition nonetheless).

There was a secret ingredient involved: MINT (It was a controversial choice, but one that made us all think, lol).

After a long day of hard work on Saturday, October 9th, 2010, including shopping, prepping, and cooking from 10:30 AM to 7PM, the results were close!

Round 1 – Appetizer Round: Winner – Ingrid and Mark

     – Ingrid and Mark’s Appetizer: Meatballs with mint and a delicious tomato based sauce

(Photo Credit to Paula Rios)

     – Justin and Anthony’s Appetizer: Grilled Honey Garlic Chicken Wings, & Pizza with Hoisin, grilled chicken, bacon marmalade, and mint slaw

(Photo Credit to Paula Rios)

Round 2 – Main Course: Winner – Justin and Anthony

     – Ingrid and Mark’s Main Course: Grilled Skirt Steak with a mint/horseradish/gorgonzola cream sauce (DELICIOUS), with side salad.

(Photo Credit to Paula Rios)

     – Justin and Anthony’s Main Course: Chinese 5-spice stew with mint, and rice topped with braised short ribs and mint jelly

(Photo Credit to Paula Rios)

Round 3 – Dessert: Winner – Justin and Anthony

     – Ingrid and Mark’s Dessert: Molten Mint Chocolate Cake with Mixed Berry compote and vanilla ice cream

(Photo Credit to Paula Rios)

     – Justin and Anthony’s Dessert: Duo of Mint Batter Crepes (one with Sweet Cream Cheese and Homemade Strawberry jam, one with bananas and Nutella), and a Fried Oreo, dusted with powdered sugar.

(Photo Credit to Paula Rios)

In the end, we were all winners. We all made it through the challenge, and every single part of the meal was tasty and delicious. I give major props to Justin, Ingrid, and Mark for our hard work, as well as the judges and participants. Hope you all enjoyed, and thanks for coming!

The CHAMPS!

Hopefully more pictures to come! (Need the folks who took pictures to send me some, please 😀 )

– Anthony

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