Chicken Roasted Over Yukon Potatoes

Monday, September 16, 2013

What can be more delicious than a roasted chicken and potatoes? This dish is particularly flavorful because potatoes are cooked in the chicken drippings which infuses them with a rich taste.  My husband compared these potatoes to duck fat fries we hadnout recently. High compliment in my book!!! 


Whole Chicken
6 tablespoons of oil (I used grape)
Herbs of choice --thyme, rosemary, sage)--I used chopped rosemary)
Salt and Pepper to taste
Potatoes washed, dried, w skin on but blemishes removed, cut into ~ 1 1/2 inch pieces 

Preheat oven to 450.

In a bowl, combine oil, herbs, salt and pepper. 

In a deep baking dish, toss the potatoes w half the oil mixture.  Place chicken breast down over the potatoes.  Roast for 20 minutes, shaking pan occasionally so potatoes don't stick. After 20 minutes, baste with oil from bottom of pan. Roast another 10 minutes. At this point, breast should be beginning to brown. 

Reduce temperature to 350. Toss potatoes w remaining oil mixture, flip chicken breast side up and baste. Continue to roast, basting occasionally till internal temperature is 155F, about another 30-40 minutes. 

At this point, the potatoes should be cooked and crisp on the outside, soft on the inside. If you wish, remove the chicken, up the oven temp to 425 and roast the potatoes another 5-10 minutes. 


I served chicken and potatoes with fava beans.  

*adapted from Mark Bittman's How to Cook Everything 

Peach Tomato Avocado Salsa

Thursday, September 5, 2013

Served this tasty salsa over deconstructed. 
Fajitas the other day. You can also serve 
as a side salad. 

2 medium peaches diced
3 cups of tomatoes (I used grape
tomatoes, both yellow and red) diced 
1/2 red onion diced
1 avocado diced
1/3 cup fresh cilantro

Juice of 1/2 lemon
1 tablespoon of extra virgin olive oil
Salt to taste

Combine salsa ingredients. Combine
dressing ingredient. Add dressing.  Serve 


Baked Crispy Squash Blossoms

Wednesday, September 4, 2013

I tried deep frying squash blossoms a few weeks ago, but while tasty they felt heavy. I wanted to make them a healthier way but did not want to lose the crunch. These did not disappoint. They were even tastier and lighter than the deep fried version. Going to double up next time because these were gone in minutes.
8 squash blossoms washed, trimmed and patted dry
Whole wheat flour for dipping
1 egg
2 tablespoons of water 
Salt to taste
Oil for oiling pan (I used grape)
Cooking spray

Preheat oven to 420. I used my Breville Convection oven. 

Oil a pan or baking dish. 

Beat egg in a bowl. Add water.

Add flour to another bowl. 

Dip each blossom into egg and then flour and place on an oiled pan. 

Spray with cooking spray. Bake about 15  minutes. Flip over. Spray with more cooking spray (this ensures that crunch you are looking for). Salt to taste. Bake another 15 minutes or till crunchy. Careful not to burn. Enjoy!!!