This chicken is foolproof. Juicy breast meat and crispy brown skin. And so easy to make. The combination of salt and high heat works wonders!
Adapted from a Thomas Keller recipe.
Archive for the ‘Fall’ Category
Roasted Chicken — Perfectly Easy
Posted in Chicken, Fall, Spring, Summer, Winter on November 4, 2012| 3 Comments »
Chicken Chili — A Cold Weather Favorite
Posted in Chicken, Fall, Spring, Summer, Winter on January 8, 2012| 1 Comment »
The Menu:
- Chicken Chili
- Top with chopped onions, corn chips, grated cheddar, sour cream, limes
One of the few Barefoot Contessa recipes that doesn’t include a stick of butter. This is so yummy we eat it hot in cold weather and at room temperature in the summer. No beans. Did I mention the great leftovers? Freezes beautifully.
Adapted from: The Barefoot Contessa
Shredded Pork — Pure Comfort
Posted in Fall, Pork, Winter on January 8, 2012| 1 Comment »
The Menu:
- Roasted Shredded Pork with Carrots and Onions
- Lightly dressed Coleslaw
This slow cooking dish is perfect for a cold winter day. It’s easy to make, difficult to mess up and makes fabulous leftovers. Start it early in the day, it cooks with very little tending in a low oven for about 3 1/2 hours. Try it!
Adapted from: the kitchn
Chicken Paillard
Posted in Chicken, Fall, Spring, Summer on May 30, 2011| Leave a Comment »
The Menu:
- Chicken Paillard
- Arugula or Mixed Greens
John calls this dish Chicken Pizza. While I hate the nickname it does sort of describe the dish — minus the bread. And it makes for wonderful leftovers!
Adapted from: Eric Ripert AvecEric (Who doesn’t love Eric Ripert?)
Baked Mahi Mahi with Greek Salad and Orzo Fennel
Posted in Fall, Fish, Spring, Summer, Winter on May 21, 2011| Leave a Comment »
The Menu:
- Baked Mahi Mahi with feta cheese, herbs and lemon slices
- Greek Salad
- Toasted Orzo with Fennel
This is so satisfying I eat it year round. By using grape tomatoes the salad is tasty whatever the season. And the orzo, well, I invent reasons to sneak into the kitchen and eat the leftovers.
Adapted from: Melissa Roberts, Gourmet Magazine
Changing Palate 