This moist, sweet Jewish Honey Cake is served on Rosh Hashanah (Jewish New Year) and is eaten in hopes of a sweet year to follow. It has all the warm fall spices like cinnamon and pumpkin pie spice and flavored with a bit of rum. …
Month: September 2020
Is there anything that feels more homey and comforting than a roasted chicken? This lemon herb-roasted chicken takes your mom’s Sunday roasted chicken and bumps it up a notch. It’s flavored with fresh lemon, thyme, rosemary, and sage, onion, wine, and chicken stock. It’s moist, tender, and savory. I like to serve it with a Toasted Israeli Couscous Salad, Easy Sauteed Broccolini, Homemade Cranberry Sauce, and Crunchy Cornbread Waffles for the best, most comforting meal around.
TIPS FOR A PERFECT ROASTED CHICKEN
- Allow your chicken to sit at room temperature for about 30 minutes so that it roasts evenly.
- Generously season the chicken both inside and outside. Use Kosher or sea salt. Table salt has more iodine, which will taste bitter or metallic.
- Take all opportunities to add flavor. Fresh herbs will make a huge difference to the end result. For this recipe, we’ll add rosemary, thyme, and sage under the skin, over the skin, and inside the cavity of the bird. Plus, it will make your home smell like the best Thanksgiving EVER.
- Add fat. I like to add cold circles of butter, flavored with herbs, under the skin to self-baste the meat while it roasts and then a slathering of melted butter on top of the skin. This way, the meat will stay juicy, tender, and flavorful and the skin will be golden and crispy.
- Vary the vegetables in the bottom of the pan. Onion, celery, carrot, fennel, small potatoes, parsnip, rutabaga are all great roasting vegetables and will add so much flavor to the pan sauce.
- Roast your chicken at 425 degrees for approximately 15 minutes per pound.
- Take the time to defat the pan drippings. You only need about 2-3 tablespoons of the fat. A fat separator makes it very easy to pour off a lot of the fat. You can also skim much of the fat off of the surface with a large metal spoon.
- Use a meat thermometer to ensure that your chicken is done. Insert the probe at the thickest part of the thigh. It should register 165 degrees. You can also insert the probe into the breast meat. If the juices run clear when you remove the probe, it is done.
- Let the chicken rest under aluminum foil while you make the pan sauce.
More chicken recipes to try:
- Classic Chicken Piccata
- Grilled Tequila Lime Chicken
- Chicken Vesuvio
- Chicken Marbella
- Grilled Piri Piri Chicken
- Sticky and Spicy Sriracha Drumsticks
- Perfectly Moist Boneless Skinless Chicken Breasts
This lemon herb-roasted chicken in the comforting, homey meal that nourishes both the body and soul.
For the compound butter:
- 1 stick butter, room temperature
- 2 sprigs fresh rosemary, minced
- 2 sprigs fresh thyme leaves
- 1 large sprig fresh sage, very finely minced
- ½ teaspoon finely minced garlic
- ½ teaspoon very finely minced fresh lemon zest
For the chicken:
- 1 (3-4 pound) roasting chicken
- Kosher salt and black pepper
- 1 large lemon, sliced
- 1 whole head of garlic, cut in half horizontally
- Fresh poultry seasoning herbs (rosemary, thyme, and sage), divided
- ½ stick butter, melted
- 2 sweet onions, sliced
- ½ cup chardonnay wine
- ½ cup chicken stock
- 1 tablespoon flour
Make the compound butter. In a small bowl, stir together the room temperature butter, minced rosemary, thyme, sage, garlic, and lemon zest.
Lay a piece of plastic wrap on a flat surface.
Spoon the butter and herb mixture onto the plastic wrap and roll it up into a cylinder, pressing and forming to remove any air bubbles. Twist the ends and refrigerate until very firm – about 40 minutes.
Preheat the oven to 425 degrees
Use a roasting pan – one that isn’t much larger than your chicken. I’m using an 11×14-inch pan).
Remove giblets from the inside of the chicken. Rinse the chicken and use paper towels to pat it dry inside and out.
Generously salt the inside of the chicken with salt and pepper.
Stuff half of the lemon slices, one half of the garlic, and half of each of the herbs into the cavity of the chicken.
Using your fingers, lift the skin up off of the meat of the breast, creating a pocket.
Take the compound butter out of the refrigerator and slice into 6 slices. Place 3 slices into the pocket between the meat and skin on each side of the chicken breasts. Pat the skin back down around the butter rounds.
Brush the outside of the chicken liberally with the melted butter and sprinkle with more salt and pepper.
Tie the legs together and tuck the wing tips under the bird. Place the bird in the roasting pan.
In a medium bowl, add the reserved lemons and the sliced onions. Toss with 2 tablespoons of the melted butter and place around the chicken in the pan.
Finely mince the remaining herbs and sprinkle them on top of the chicken.
Roast the chicken for approximately 1 hour, 15 minutes, or until a meat thermometer inserted into the meatiest part of the thigh registers 165 degrees.
Use tongs to remove the chicken to a serving dish and tent loosely with foil.
To make a pan sauce: Use a large metal spoon to remove some of the fat from the pan and discard, leaving as much of the meat juices. Place the pan directly over 1 or 2 burners on your stovetop set to medium-high.
If any juices have collected in the serving dish, carefully pour them back into the pan.
Pour in the wine. Stir, scraping up any browned bits on the bottom of the roasting pan.
Next, pour in the chicken stock and sprinkle the flour over the pan.
Whisk vigorously for at least a minute to incorporate the flour into the sauce. Cook, whisking until the sauce thickens. Strain into a measuring cup.
Serve the chicken with the warm sauce.
- Category: Main Dish
- Method: Roast
- Cuisine: American
Keywords: lemon herb-roasted chicken, comfort food, chicken dinner, roasted chicken, Sunday dinner recipes
This toasted Israeli couscous salad is nutritious with chopped fresh vegetables and tasty, with zesty lemon, basil vinaigrette. This salad is a great lunch or a healthy, flavorful side dish. I like to serve it with Grilled BBQ Pork Chops, Grilled Tequila Lime Chicken, or…
Overnight Banana Nut Oatmeal is a healthy, tasty, ready-to-go breakfast that you can feel good giving to your family. I’ve discovered that I want and need easy, quick meals for breakfast. Unfortunately, all too often that is a processed protein bar or worse yet, a…
A Dark And Stormy Rum Cocktail is a very masculine drink that’s refreshing and full of flavor. The ‘dark’ comes from the black rum and the stormy comes from the ginger beer. It’s similar to a Moscow Mule, but using rum instead of vodka.
The Dark And Stormy Rum Cocktail originated in Bermuda after WWI when the son of the owner of Gosling’s Black Seal Rum joined forces with Barrett’s Ginger Beer to market their products. The cocktail was a big hit with sailors and visitors to the island.
VARIATIONS OF THIS COCKTAIL
- Dark & Stormy Orchard – dark rum, ginger beer, and apple cider
- Fall Dark & Stormy – bourbon, apple cider, lemon juice, and ginger beer
- Rum Buck – dark rum, ginger beer, simple syrup, lime juice
- Dark & Stormy Peach – dark rum, ginger beer, and peach nectar
MORE COCKTAIL IDEAS:
Why not make a few munchies to go along with your cocktail?
- Classic Pimento Cheese
- Goat Cheese Caprese Bruschetta
- Glazed Bacon Wrapped Onion Rings
- Crispy Spicy Roasted Chick Peas
This Dark And Stormy Rum Cocktail is a masculine drink that is refreshing and not too sweet. Made with only three ingredients, it’s as easy as it is tasty.
2 ounces dark rum (I used Captain Morgan’s Black Jamaican Rum)
3 ounces ginger beer
Twist of fresh lime
Lime slice as a garnish
Fill a large highball glass with ice cubes.
Pour in the rum.
Add the ginger beer and twist of lime.
Stir with a bar spoon and garnish with lime slices.
- Category: Starters - Cocktails
- Method: Stir
- Cuisine: Tropical
Keywords: dark and stormy rum cocktail, cocktail recipes, rum recipes, ginger beer, happy hour, game day
These zucchini patties are savory, cheesy, pancakes that make a delicious side dish or lunch. They’re a great way to get vegetables into the kids as well. Serve them topped with chopped chives and sour cream. I love zucchini in almost any form – grilled,…
Why not take advantage of the last of the warm evening grilling opportunities. These grilled bbq pork chops are juice, tender, and so flavorful with the dry rub and the barbecue finishing sauce. I like to serve the chops with Old Fashioned Fried Apples, Southern…
Tender, sweet, sliced apples that are cooked to perfection in a sauce that is rich, buttery, and fragrant with warm, fall spices. These old fashioned fried apples are just like grandma made.
Fried apples feel like the start of Autumn. They’re so delicious as a side dish beside pork or chicken dishes, for breakfast on biscuits or pancakes, or as a dessert with ice cream.
WHAT APPLES ARE THE BEST FOR THIS RECIPE?
You will want to use a crisp apple that will hold up to the heat and not get mushy. I like using Granny Smith apples because they’re so tart and crisp. They hold their shape very well.
Fuji apples and Pink Lady apples also work very well.
TIPS FOR MAKING THIS RECIPE
- Don’t peel your apples. The skin will help keep the shape of the apple slices while they fry.
- Try to slice the apples in a consistent size so that they cook evenly. I like using either a mandoline slicer or a food processor.
- Use real butter, not margarine or lard. A lot of Southern cooks swear by lard, but butter really adds a richness to the sauce.
- Apple cider provides the most flavor, but apple juice will also work.
- Fresh lemon zest is worth the extra effort. It adds a freshness to the apples that’s delicious.
- Use the end of a sharp paring knife to test for doneness. A fork will split the slice.
- Finish your sauce with butter. It makes the sauce shiny and pretty and mellows all the spices together.
Old Fashioned Fried Apples are the warm, sweet side dish that you remember grandma making. This dish is a great side dish with pork or chicken, a sweet part of a brunch or is also delicious as a dessert served with ice cream.
3 tablespoons butter
4 medium Granny Smith apples, unpeeled, cored, and sliced into slices
¼ cup granulated sugar
2 tablespoons firmly packed brown sugar
½ teaspoon finely grated lemon zest
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon apple pie spice
½ cup apple cider
1 tablespoon cornstarch
2 teaspoons butter, room temperature
In a large nonstick skillet over medium heat, melt the butter.
Add the sliced apples granulated sugar, brown sugar, lemon zest, salt, cinnamon, and apple pie spice. Use a spatula to toss the dry ingredients into the apples until all of the slices are well coated.
Cover the skillet and cook for 10-15 minutes, stirring often, until tender.
Spoon the apples into a large bowl and cover to keep warm.
Whisk the cornstarch slurry into the skillet and cook, whisking constantly for about a minute until thickened. Add the 2 teaspoons of butter to the sauce and whisk until melted and incorporated into the sauce.
Pour over the apples. Gently fold the sauce into the apples.
- Category: Side Dish
- Method: Fry
- Cuisine: Vintage
Keywords: old fashioned fried apples, apple recipes, side dish, brunch recipes, desserts, vintage recipes, old fashioned recipes
An easy Southern Tomato Tart is great as a side dish, main dish, lunch, or brunch dish. It’s cheesy, savory, and tastes much more decadent than it actually is. Use pre-made pimento cheese and refrigerated boxed pie crust or make your own. Take advantage of…
Southern potato salad is a creamy, tangy, flavorful side dish that goes perfectly with grilled meats, burgers, fried chicken…almost everything. This is comfort food that evokes happy memories of family picnics, barbecues, parties, and potlucks.
Growing up in Pittsburgh one of my favorite summertime activities was my family’s annual reunion at one of the local amusement parks with a lush, shady picnic area. My mother would spend the entire day before making huge bowls of coleslaw, pickled eggs, and potato salad that she would pack into huge ice chests along with burgers and hotdogs to slap on the grill.
I loved sitting around the picnic tables with my aunts, uncles, and cousins laughing and eating all of her delicious foods. It’s a memory that I treasure and making this Southern Potato Salad brings back those warm thoughts.
WHAT DO I NEED TO MAKE THIS RECIPE?
- Potatoes – preferably russet or Yukon Gold since they don’t get mushy when boiled
- Hard-boiled eggs – use older eggs which will be easier to peel than fresh eggs
- Scallions – I like the gentle onion flavor but you can also use finely minced sweet onion or a teaspoon of onion powder
- Mayonnaise, not the sweet salad dressing. Use a good quality mayo like Helmann’s or Duke’s.
- Mustard. I like Dijon, but yellow mustard works as well.
- Vinegar. I use apple cider vinegar, but white or white wine vinegar would be fine.
- Sweet pickle relish, which I drain in a small mesh strainer
- Celery seed
- Salt and pepper to taste
TIPS FOR MAKING SOUTHERN POTATO SALAD
- Slice your potatoes in half or even quarters so that the potatoes are uniform in size. Be sure to use cold water to begin boiling them so that they cook evenly and always generously salt the water. It adds a ton of flavor.
- Mix the dressing ingredients in a separate bowl to fully combine all of the ingredients. Adding them to the potatoes and then mixing will break up the tender potatoes resulting in a mushy salad.
- Combine the dressing with the potatoes while they are still a bit warm. The potatoes will absorb more of the dressing while warm.
- Taste the potato salad and adjust for seasonings.
RECIPES FOR THE ULTIMATE SUMMER BARBECUE
- Pickled Deviled Eggs
- Balsamic Fruit Salad
- Brown Sugar and Bourbon Baked Beans
- Southern Style Coleslaw
- Grilled Tequila Lime Chicken
- Homemade Orange Creamsicles
Southern potato salad is a creamy, tangy, flavorful side dish that goes perfectly with grilled meats, burgers, fried chicken…almost everything.
3 pounds russet potatoes
2 tablespoons Kosher salt
3 hard-boiled eggs, chopped
½ cup finely minced fresh scallions
1 cup good quality mayonnaise (I used Helmann’s)
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
⅓ cup sweet pickle relish, drained
1 ½ teaspoons celery seed
½ teaspoon salt
½ teaspoon white pepper
Paprika, for garnish
Sliced scallions, for garnish
Cut the potatoes in half and place them in a large pot. Cover with water and sprinkle in the Kosher salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender when pierced with a fork – about 20-25 minutes. Use a colander to drain them well.
Peel the potatoes, cut into 1-inch dice, and place into a large mixing bowl. Discard skins.
Add the chopped eggs and scallions to the potatoes. Toss lightly to combine.
Pour the mayonnaise mixture into the potatoes.
Use a spatula to fold the mayonnaise mixture into the potatoes until fully combined.
Spoon the mixture into a bowl with a tight-fitting lid and chill for at least four hours.
Garnish with a sprinkle of paprika and sliced scallions.
- Category: Side Dish
- Method: Boil
- Cuisine: Southern
Keywords: Southern potato salad, side dish recipes, potato salad, potato recipes
A classic mint julep is the traditional drink of the Kentucky Derby. They’re cool, sweet, and minty, with just enough booze to put you in a party mood. It is a delicious, summery cocktail. I don’t think you can throw a Kentucky Derby party without…
These decadent chocolate bourbon balls are a no-bake treat that packs a boozy wallop. They are a lovely addition to your Kentucky Derby party or any holiday cookie tray. I love serving little candies that are just for the adults. They always feel indulgent and…
This decadent sandwich is an iconic Kentucky dish. Kentucky Hot Browns are open-faced turkey sandwiches with tomato, bacon, and a cheesy Mornay sauce. Add this classic dish to your Kentucky Derby party!
If you’ve ever traveled to Louisville, Kentucky, the Brown Hotel is a must-see. It’s at this hotel that in the 1920’s, Chef Fred Schmidt created the Kentucky Hot Browns to feed guests, tired from partying and dancing the night away. The rich, carb-heavy sandwich was the ultimate hangover food. Thus, it was an instant hit and has continued to be a favorite all these years later.
TIPS FOR MAKING A KENTUCKY HOT BROWN
- Use good quality turkey. Deli meat is fine in this dish, but get the best quality that you can afford. This dish is also a great way to use up leftover holiday turkey!
- Also, use great bread. The original recipe uses Texas Toast with the crusts removed. My version uses sourdough with the crust left on. Use bread that your family enjoys. I like the texture and flavor of the sourdough, but Italian, French, or in a pinch, plain old white sandwich bread would all work in this dish.
- Only use ripe tomatoes. You want as much fresh flavor from the tomatoes. I like using tomatoes that are medium in size. I also use a spoon to remove the seeds.
- The cheese in the sauce provides all the flavor. Use the best quality cheese you can find and afford. Some cooks add cheddar to their Mornay sauce. I like the flavors of the Parmesan and Romano cheese, but gruyere, Swiss, cheddar, or Havarti would work well.
- When making your sauce, it should be pretty thick so that it does run off of the sandwich will under the broiler. If your sauce isn’t thick enough, stir a teaspoon of cornstarch and 2 teaspoons of milk together and whisk into the sauce. Cook, stirring constantly until the sauce thickens.
MORE SANDWICH RECIPES TO TRY:
- Classic Tuna Melt
- Spicy Sweet Chicken Biscuit
- Chicken Bahn Mi
- Philly Cheesesteak Hoagie
- Classic Patty Melt
This iconic sandwich is a Southern staple – especially for the Kentucky Derby. These Kentucky Hot Browns are a delicious, decadent, open-faced turkey sandwich with tomato, bacon, and a rich Mornay sauce.
½ cup butter
½ cup all-purpose flour
1 ½ cups whole milk
1 ½ cups heavy cream
½ cup grated Parmesan cheese
½ cup grated Pecorino Romano cheese
¼ teaspoon Kosher salt
½ teaspoon white pepper
¼ teaspoon paprika
2 pounds sliced roasted turkey
2 tomatoes, each sliced into 8 thin slices
8 slices sourdough bread, toasted
¼ cup grated Parmesan cheese
8 slices crispy bacon
Chopped chives, as a garnish
Whisk in the heavy cream and milk, continuing to cook and whisk until there are no lumps.
Bring the mixture to a boil, stirring constantly.
Stir in the Parmesan and Romano cheeses.
Reduce the heat to low and continue to cook, stirring constantly to prevent the mixture from scorching.
Remove from the heat when thickened and smooth.
Stir in the salt, pepper, and paprika. Mix well and taste to adjust for seasoning. Set aside.
Preheat your oven’s broiler. Wrap a baking sheet with foil and spray the foil with cooking spray.
Place the slices of bread onto the baking sheet.
Cover the bread with the roasted turkey and top with 2 slices of tomato.
Spoon the sauce over the top of each sandwich and spread to coat.
Sprinkle the ¼ cup of grated parmesan cheese over the sauce.
Place the baking sheet under the broiler and cook until the top is turning golden and bubbly, about 5 minutes.
Remove the baking sheet from the oven and top with 1 or 2 slices of bacon.
Sprinkle with the snipped chives and serve hot.
- Category: Main Dish - Sandwiches
- Method: Broil
- Cuisine: Southern
Keywords: Kentucky Hot Browns, sandwich recipes, turkey sandwiches, main dish recipes, Southern food, Kentucky Derby recipes