4 lbs. skin-on, bone-in chicken breasts
4 lbs skin-on, bone-in chicken thighs
2 Tbsp EVOO
2 lemons, cut into wedges
1 tsp paprika
1 tsp dried thyme
salt and pepper
1. Position racks in the upper and lower thirds of the oven and preheat to 400 degrees. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.
2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices fom the pans to make broth if desired).
Thursday, July 28, 2011
Rice Pilaf
3 Tbsp EVOO
3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
3 1/4 C. long-grain rice
2 1/4 C. chicken broth
4 bay leaves
16 oz frozen peas
1. In a 7-qt dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 C. water, the chicken broth, bay leaves, 2 tsp salt and 1 tsp pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice, Discard the bay leaves.
3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
3 1/4 C. long-grain rice
2 1/4 C. chicken broth
4 bay leaves
16 oz frozen peas
1. In a 7-qt dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 C. water, the chicken broth, bay leaves, 2 tsp salt and 1 tsp pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice, Discard the bay leaves.
Grilled Chicken with Mint-Almond Pesto
1 whole chicken (about 4 pounds)
salt and pepper
1 butternut squash--halved lengthwise, peeled, seeded and sliced crosswise, 1/4 inch thick
1/3 C. EVOO
1 lemon, zested and juiced
2 Tbsp chopped fresh mint
2 Tbsp chopped natural almonds, toasted
1 clove garlic, finely chopped
1. Preheat a grill to medium. Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen scissors and starting at the open cavity, cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.
2. Season the chicken on both sides with salt and pepper. Grill skin side up, covered, until well browned, about 25 minutes. Turn and cook through, about 15 minutes.
3. Meanwhile, in a large bowl, toss the squash with 1 Tbsp EVOO, season with salt and pepper. Grill, turning, until tender and golden, about 7 minutes. In a small bowl, combine the lemon zest and juice, mint, almonds, garlic and remaining EVOO. To serve, drizzle the chicken and squash with the mint-almond pesto.
salt and pepper
1 butternut squash--halved lengthwise, peeled, seeded and sliced crosswise, 1/4 inch thick
1/3 C. EVOO
1 lemon, zested and juiced
2 Tbsp chopped fresh mint
2 Tbsp chopped natural almonds, toasted
1 clove garlic, finely chopped
1. Preheat a grill to medium. Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen scissors and starting at the open cavity, cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.
2. Season the chicken on both sides with salt and pepper. Grill skin side up, covered, until well browned, about 25 minutes. Turn and cook through, about 15 minutes.
3. Meanwhile, in a large bowl, toss the squash with 1 Tbsp EVOO, season with salt and pepper. Grill, turning, until tender and golden, about 7 minutes. In a small bowl, combine the lemon zest and juice, mint, almonds, garlic and remaining EVOO. To serve, drizzle the chicken and squash with the mint-almond pesto.
Asian Coleslaw
1/4 C. soy sauce
3 Tbsp rice vinegar
1/4 C chunky peanut butter
7 C. shredded red cabbage
1/2 C. finely chopped mango
1/3 C. finely chopped fresh mint
Whisk soy, vinegar and peanut butter, toss with cabbage, mango, and mint. Serve with ribs. Makes about 8 cups.
3 Tbsp rice vinegar
1/4 C chunky peanut butter
7 C. shredded red cabbage
1/2 C. finely chopped mango
1/3 C. finely chopped fresh mint
Whisk soy, vinegar and peanut butter, toss with cabbage, mango, and mint. Serve with ribs. Makes about 8 cups.
Pulled Pork
2 boneless pork shoulder roasts (about 5 pounds each), cut into 2 to 3-inch chunks and excess fat discarded
6 cloves garlic, finely chopped
2 lemons, zested
salt and pepper
1/2 C. white wine (optional)
1. Position racks in the upper and lower thirds of the oven and preheat to 450. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 Tbs salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temp to 325.
2. Using tons, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.
3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.
To freeze, divide the pork into 1-Cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.
To use it, thaw at room temp for about one hour, or pop into the fridge in the morning and let thaw all day.
To change it, add some oregano or rosemary to the rub.
Marinate the pork in lime juice, soy sauce and ginger for 1 hr before roasting.
Toss the pork with adobo squce, orange juice in Step 2.
Toss the pork with some bbq sauce in the last 10 minutes.
6 cloves garlic, finely chopped
2 lemons, zested
salt and pepper
1/2 C. white wine (optional)
1. Position racks in the upper and lower thirds of the oven and preheat to 450. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 Tbs salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temp to 325.
2. Using tons, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.
3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.
To freeze, divide the pork into 1-Cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.
To use it, thaw at room temp for about one hour, or pop into the fridge in the morning and let thaw all day.
To change it, add some oregano or rosemary to the rub.
Marinate the pork in lime juice, soy sauce and ginger for 1 hr before roasting.
Toss the pork with adobo squce, orange juice in Step 2.
Toss the pork with some bbq sauce in the last 10 minutes.
Tex-Mex Tacos
1 lb ground turkey
1 clove garlic, finely chopped
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. cumin
salt and pepper
1 box hard taco shells
1. Preheat a cast-iron skillet to medium-high. Add the ground turkey and cook, breaking up with a wooden spoon, for 1 minute. Stir in the garlic, chili powder, oregano and cumin; season with salt and pepper. Cook, stirring frequently, until the meat is browned, about 5 minutes.
2. Add 1/2 C. water, turn the heat to medium-low and simmer until the liquid is reduced by about half, 2 to 3 minutes. Remove from the heat and cover to keep warm.
3. To make the tacos, spoon 2 to 3 Tbsp of meat into each shell and top with desired accompaniments.
Suggestions - avocado, scallions, lime juice, tomatoes
1 clove garlic, finely chopped
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. cumin
salt and pepper
1 box hard taco shells
1. Preheat a cast-iron skillet to medium-high. Add the ground turkey and cook, breaking up with a wooden spoon, for 1 minute. Stir in the garlic, chili powder, oregano and cumin; season with salt and pepper. Cook, stirring frequently, until the meat is browned, about 5 minutes.
2. Add 1/2 C. water, turn the heat to medium-low and simmer until the liquid is reduced by about half, 2 to 3 minutes. Remove from the heat and cover to keep warm.
3. To make the tacos, spoon 2 to 3 Tbsp of meat into each shell and top with desired accompaniments.
Suggestions - avocado, scallions, lime juice, tomatoes
Mexican CHicken and Rice Soup
1 qt chicken broth
1 C. tomato salsa
1/4 C. fresh lime juice, plus 4 lime wedges
1 1/2 C. pulled chicken
3 C. rice pilaf
1 avocado
2 Tbs chopped cilantro
In medium pot, bring broth, salsa, and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth, top with avocado and cilantro. Serve with lime wedges.
Rachael Ray Sept 2011
1 C. tomato salsa
1/4 C. fresh lime juice, plus 4 lime wedges
1 1/2 C. pulled chicken
3 C. rice pilaf
1 avocado
2 Tbs chopped cilantro
In medium pot, bring broth, salsa, and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth, top with avocado and cilantro. Serve with lime wedges.
Rachael Ray Sept 2011
Blackberry Ice Cream Sodas
INGREDIENTS
- 1/4 cup sugar
- 3 half-pt. (6 oz. each) blackberries
- 3 pt. vanilla ice cream
- 1 bottle (32 oz.) seltzer
DIRECTIONS:
In a small saucepan, bring the sugar, 1/4 cup water and two thirds of the berries to a boil. Lower the heat and simmer until the berries are very soft, 5 to 10 minutes. Strain and press through a fine-mesh strainer set over a bowl; discard the seeds. Refrigerate until cold.
Divide the ice cream among six tall 16-oz. glasses. Top with the seltzer, leaving a little space at the top of each glass. Top the sodas with the blackberry puree and garnish with the remaining berries. Serve immediately with a long spoon and a straw.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/drink-cocktail-recipes/blackberry-ice-cream-sodas
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