I am sure I’ve posted a roasted chicken before but today’s was so tasty I must share this recipe. Just a simple thyme and lime combination that added so much flavor. It always amazes me how well citrus flavors go so well with poultry and really shine through.
1 chicken – about 4 pounds
1 tsp thyme
1/4 tsp cayenne pepper
salt and pepper to taste
Pat chicken dry and season with thyme, salt, and pepper. Squeeze a bit of lime juice on to chicken as well and place remaining lime inside cavity. Bake at 375 degrees for about 1 1/2 hours. Allow to rest for 5 – 10 minutes before carving.
I like to come up with new ways to fix my veggies. I think the combination of cauliflower, broccoli, and carrots are a great dish. Today I decided to broil them for a few minutes just to see what would happen. It was delicious.
fresh sliced carrots
fresh cauliflower florets
fresh broccoli florets
salt and pepper
garlic and cayenne or any spices desired
I started by blanching the vegetables for 2 minutes in boiling water and strain into ice water too cool.
Once cool, drain the veggies and toss with a little bit of olive oil and seasoning. Spread onto buttered baking sheet and broil a few inches from the heat for about 10 – 12 minutes or until desired doneness. I used the second rack from the top of my oven for the broiling position; I think next time I will try them closer to the heat source so I would assume they will cook faster; just keep an eye on them and serve when ready.
Start the night before; make citrus seasoning and rub all over dry turkey. Refrigerate turkey uncovered overnight. Remove from refrigerator 1 hour before baking. Heat oven to 425 degrees. Sprinkle a bit of paprika on turkey and if desired place some rosemary sprigs, a quartered onion half and a lemon sliced in half inside the cavity.
Place turkey in oven; reduce temperature to 375 degrees. Begin baking for 25 minutes. Meanwhile combine apple cider, orange and lemon juice, butter, and paprika; bring to a simmer and remove from heat. Baste turkey after 25 minutes; continuing to baste every 25 minutes or until turkey is done. Cover with foil when skin starts to brown; I think we’d cooked about 50 minutes when we covered ours. We roasted ours about 3 1/4 hours which was right in line with the recommended times from one of my trusted cookbooks; others suggested it would be ready as quickly as 2 – 2 1/2 hours. You’d be looking for 165 degrees in the thigh area and clear juices. Try to let it rest for 30 minutes before carving; this helps to ensure a juicy bird!
I decided I’d roast some jalapeno but I didn’t feel like firing up the grill so I thought I would find out what my broiler could do. Not bad results; I didn’t really end up with the same charing you get from a charcoal fire, but still great results. It adds a new depth of flavor when you roast the jalapeno instead of just adding fresh to salsa or any dish you choose.
Turn broiler on and place jalapeno on foil.
Broil for 5-8 minutes or until skin starts to blister and slight browning occurs. Flip over and cook other side for 4-6 minutes until blistered as well. Place in ziplock bag and let rest for about 5 minutes to finish softening skin. Remove as much skin as possible and dice or slice to use in your salsa.
Roasted Jalapeno Salsa
3 roasted jalapeno
1 medium – large tomato
salt and pepper
juice of 1/2 a lime
Chop tomato ~ I used an heirloom tomato from my garden so my salsa will be yellow, but very tasty.
Dice roasted jalapeno.
Season with lime juice, salt and pepper; mix well before serving.
Charles made a great brisket the other night. He went with a southwestern flair and we made some tostados for dinner. I wish I’d taken more pictures and gotten a shot of the tostados too. Very tender and delicious; this would be wonderful just sliced or served in soft tortilla shells. In fact I made some breakfast burritos today with some of the leftovers.
Southwestern Beef Brisket
3 pound brisket
1 tsp black pepper
2 tsp salt
2 Tbs ground cumin
2 tsp ground coriander
2 Tbs mexican oregano
4 cup Roma tomatoes ~ cut into quarters
7 – 8 hot peppers; we used 3 jalapeno, 4 tabasco, and 2 serano; fresh from our garden
1 medium onion ~ sliced
1 lime ~ juice
Season brisket with pepper, salt, cumin, coriander, and mexican oregano. Place in large baking dish and add tomatoes, peppers, onions, lime juice, and a few sprigs of fresh cilantro.
Cover with parchment paper then foil. Bake at 325 degrees for about 5 hours.
Just a quick post today for the Brussels Sprouts I made today. Loved the broiled effect; wish they would have gotten a bit more toasted but there was quite a bit of moisture so next time maybe I will let drain well before seasoning and broiling. Still very tasty!
Roasted Brussels Sprouts
1 pound fresh brussels sprouts
1 Tbs olive oil
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp black pepper
Trim ends from brussels sprouts and remove any loose or discolored leaves. Bring small pot of water to a boil. Add brussels sprouts and cook for 3 minutes. Remove and submerge in cool water until cool enough to handle.
Cut brussels sprouts in half and place in small bowl. Toss with olive oil, salt, pepper, and crushed red pepper. Spread onto oiled baking sheet cut side up and broil for 6 – 8 minutes about 2 – 3 inches from heat.
I’ve posted roasted cauliflower before, but I tried a new cooking technique today that was a bit quicker and left the cauliflower crisper and moister. I thought I’d share today’s dish just incase you’d like to experiment. Adjust the seasoning as you like; I don’t think I mentioned in the last post either but parmesan cheese is a delicious addition too.
Roasted Cauliflower ~ Take 2
1 head cauliflower cut apart into florets
cayenne ~ if desired
Place cauliflower in bowl and drizzle with a little olive oil; I would estimate I used less than a tablespoon. Sprinkle with salt, pepper, paprika, garlic powder, and cayenne. Toss and pour onto foil lined pan. Bake in preheated oven at 425 degrees for 4 minutes. Shake pan or stir about and move to an upper shelf of the oven (I used the second rack position from the top). Turn oven to broil and continue cooking about 4 more minutes.
I made the most delicious fresh corn salad today. I served it with some slow smoked pork and fresh fried corn tortillas along with some cheese, sour cream and avocado. Everything but the black pepper and the lime came from the farmers market or my garden. Oh so deliciously fresh. I roasted the corn and jalapeno and it brought out a terrific flavor and the cabbage adds a great crunch. It was even delicious by the spoonful as a stand alone side dish.
Garden Fresh Roasted Corn Salad
1 cup diced tomato
1 cup diced onion
1 cup diced cabbage
2 cups roasted corn
1 Tbs diced roasted jalapeno
juice of one lime
Over hot coals roast shucked corn for about 10 minutes and jalapeno for about 8. Turn frequently and put each into a plastic bag when finished and allow to rest for 5 minute before proceeding.
Meanwhile dice tomato, cabbage, and onion.
Peel jalapeno and cut corn from cobs.
Stir together and add lime juice and pepper to taste.
Carrots are one of my favorite vegetables. I decided today to try a roasted carrot with parmesan. I parboiled the carrots until just tender before roasting to keep them moist. I really enjoyed the results. Parmesan always works so well with roasted vegetables and the simple salt and pepper seasoning let the carrots really stand out.
Parmesan Roasted Carrots
5 medium carrots ~ peeled and sliced into 1/4 in slices
1 Tbs butter
2 Tbs parmesan cheese
salt and pepper to taste
Place carrots in sauce pan and cover with cool water. Bring to boil and simmer for 5 minutes. Drain carrots and toss with butter. Place in roasting pan and sprinkle with parmesan, salt and pepper. Roast at 425 degrees for 8 minutes.
Charles decided to experiment with some roasted potatoes today. I hadn’t thought to use ginger with potatoes but it smells and tastes delicious. Garlic and butter are always a favorite way to go and we always enjoy spicy food so adding crushed red pepper was a no brainer…. the ginger however was a delightful addition.
Spicy Roasted Potatoes with Garlic… and Ginger
2 1/2 pounds potatoes
5 Tbs butter
5 cloves garlic
2 tsp kosher salt
1 Tbs fresh grated ginger
1 tsp black pepper
1 tsp crushed red pepper
1 tsp dried rosemary
Melt butter and stir in minced garlic, salt, ginger, black pepper, crushed red, and rosemary. Cut potatoes into wedges. Toss with butter mixture. Spread onto baking sheet in a single layer and roast at 400 degrees for 25 minutes. Turn oven to broil and cook an additional 5 minutes.