CRISPY Lemon Rosemary Roast Chicken

Hello friends!  It feels good to be back in Blog Land after being AWOL for an entire year! I've really missed this space and the connections I made on here with so many of you.  I hope you're happy to see me, too!

I made this CRISPY lemon rosemary roast chicken for dinner last night and was inspired to write this post when a friend asked me for the recipe.  This meal is a favourite at our house, especially on chilly autumn evenings.  It really hits the spot!

Ingredients

1 whole chicken 

course salt

fresh ground black pepper

1 lemon, cut in quarters

1 bunch of fresh rosemary sprigs 

1/4 cup extra virgin olive oil (for brushing)

1 - 2 cups of chicken broth

assorted vegetables (I used cubed potatoes, butternut squash and carrots)

fresh rosemary and thyme leaves

Directions

In order to achieve the crispiest results, the skin of your chicken should be completely dry before you begin.  I suggest wiping it all over with paper towels until any visible moisture is gone. If you have the time, place the fully dry chicken in your fridge, on a plate without any wrapping or covering and let it sit there for an hour or two.  This helps the skin dry even further, hence producing an even crispier skin.  The drier the skin, the crispier the chicken will be.

Preheat your oven to 375 degrees Fahrenheit. 

Sprinkle coarse salt and black pepper into the chicken cavity, as well as a handful of fresh rosemary sprigs and lemon quarters.  

Place your chicken, breast side down on a roasting pan and brush the skin all over with olive oil. Sprinkle with coarse salt and black pepper.  Now flip the chicken, breast side up and repeat the same step (brush with olive oil, sprinkle with salt and pepper).

Your chicken is now ready for the oven.  Place the roasting pan in the center rack of your oven at the preheated temperature of 375 degrees Farenheit.  

I roasted my 3 pound chicken for 2 hours.  Adjust cooking time (more or less) depending on the size of your chicken.

After 30 minutes in the oven, add approximately 1-2 cups chicken broth to your pan, enough to cover the base of your pan.  I used approximately 1 cup, but you can add more if you like. 

With 45 - 60 minutes left on your cooking time, add the cubed potatoes, butternut squash, and carrots to your pan.  You don't want to add them too soon, as they will overcook and fall apart by the time your chicken is ready.  

At this point, check to see if you need to add more chicken broth or not. You want your vegetables to be sitting in the broth, but not fully immersed. Sprinkle a little salt to taste over the vegetables if you wish, as well as fresh chopped rosemary and thyme leaves. 

Allow the chicken and vegetables to roast until the chicken is done.

I added steamed broccoli and cauliflower to the pan once my chicken was done.  This is optional, if you like.  

Now gather around the table and enjoy!  Bon Appetit! 

Quick and Easy Cornbread

I am always on the lookout for food and baking inspiration, so last week I came across a recipe in an old Better Homes and Gardens publication that intrigued me.  The recipe was for cast-iron skillet cornbread.  I had never made cornbread before.  The ingredients were really basic and the method so simple, I decided to give it a go, and I'm so glad I did!  Who would have thought that homemade cornbread could be this simple!  I feel like I have to tell the world now and want to share this terrific recipe with you. The good news is that you don't necessarily need a cast-iron skillet.  I actually baked the cornbread twice this past week - the first time, in a cast-iron skillet and the second time, in a 10 inch pie dish. To be honest, I preferred the cornbread baked in the pie dish!  

 

Ingredients 

2 1/4 cups cornmeal 

2 cups buttermilk

1/4 cup of butter, cut into small pieces

1/4 cup vegetable oil

2 eggs, lightly beaten

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt  *if you use salted butter, omit the salt

Directions

• Preheat oven to 400 degrees F. Place a 10 inch round pie pan or cast iron skillet in the oven for a few minutes to heat through.  Meanwhile, whisk together the cornmeal and buttermilk in a medium bowl. Set aside.
• Add butter and oil to the hot pan and brush the interior with it.  Now pour the butter mixture into the cornmeal mixture in the medium bowl.
• Add beaten eggs, baking powder, baking soda, and salt.  Mix with a wooden spoon until well combined. Pour the batter into the hot pan.  
• Bake for approximately 15-25 minutes, depending on the type of pan you are using.  A cast iron skillet will bake quicker than a pie pan will.  To check that it's cooked through, insert a wooden toothpick in the center.  If it comes out clean, then the cornbread is done!  Allow to cool for several minutes before slicing.  Can be served warm or cold, but warm tastes best, slathered in butter, of course! 

Here's a slice of the cornbread I made using my ceramic pie dish.  I served it with chili just the other night.

Leftovers can be sliced and wrapped in plastic wrap to maintain freshness and can stay out for a couple of days this way.  You can reheat each individual slice in the microwave or oven as needed.

I am actually going to be baking another one of these this weekend to take to my parents' house for our annual Thanksgiving dinner.  I look forward to gathering with my family and enjoying some delicious food, especially my mom's turkey and stuffing!   

Happy Thanksgiving to all my Canadian friends (near and far) celebrating the holiday this weekend.  Much love and blessings. xoxo  

Fish Pie, Oh My!

Has it really been four months since my last post?  It has! And I can hardly believe it!  Winter has come and gone, and here we are nearing the end of spring; with June now officially at our doorstep! I do hope you've been keeping well.  Spring is in full swing here, in all its glory, and I'm enjoying every minute of it!  I hope you have been, too?

I want to share with you a recipe I tested for the first time yesterday - fish pie!  I happened upon this simple, yet delicious recipe while searching for some dinner inspiration and found it on the BBC Good Food website.  I posted a picture of the finished pie on Instagram last night.  Several friends asked me for the recipe, so here it is! 

Keep in mind, that I followed the recipe for the most part, but did tweak it a little, as I often do.

Ingredients

800g skinless white fish fillet (I used 5 pollock fillets)
600ml whole full-fat milk (I used 400ml 2% milk, 200ml 10% cream)
1 small onion, peeled, quartered
4 cloves
2 bay leaves

4 hard boiled eggs, peeled and quartered
1 small bunch fresh parsley leaves, chopped

100g butter
50g plain flour
salt and pepper to taste
pinch fresh grated nutmeg
1 kg potatoes, peeled and evenly cubed (I used 5 large russet potatoes)
50g shredded cheddar cheese ( I used marble cheddar)

Directions

Place fish fillets in a large skillet and pour in 500ml of milk/cream. Set aside the leftover 100ml for the mashed potatoes later.

Add quartered onions, cloves and bay leaves into the skillet.  Bring the milk just to a boil.  When bubbles begin to appear, lower the heat to low and simmer for approximately 6 minutes.  Remove from heat.  Flake the fish into large chunks into a square casserole dish. Strain the milk mixture into a bowl or large measuring cup, discarding the onion, bay leaves and cloves.  Set aside the milk mixture to cool.  

Arrange the quartered egg slices evenly over the flaked fish.  Scatter the chopped parsley over top. Set aside.

For the sauce  Melt 50g of the butter (the other 50g you will use for the mashed potatoes) in a pan, stir in the flour, and cook for one minute, over medium heat, stirring all the while.  Slowly pour in a ladle of the milk mixture you previously set aside.  Continue to stir and slowly add in the remaining milk mixture.  Stir until the sauce is nice and smooth.  Return mixture to heat and bring to a boil, lower heat to low and simmer for 5 minutes, stirring constantly. Remove from heat.  Season with salt, pepper, and ground nutmeg. Pour the sauce into the casserole over the fish.

For the mashed potatoes Boil potatoes until tender, but not falling apart. Drain water and season with salt/pepper and the remaining 100ml milk and 50g butter. Mash until fluffy.  Top the pie with the mashed potatoes, making sure to seal the edges.  Fluff the mashed potatoes with a fork and evenly sprinkle the shredded cheddar cheese over top.

Place the fish pie in a preheated 375 degrees F (or 200 degrees C) oven. Be sure to lay a sheet of aluminum foil under it, just in case any of the filling leaks out.  It's better to be safe than sorry! Bake the pie for 30 minutes.  The cheese topping will be glorious.  I served the pie with a spring mix salad.  It was absolutely delicious!  This recipe is definitely a keeper.  We all loved it and I'm already looking forward to the next time I make it!  

Almost Fall and Easy Weeknight Chili

The official start of fall is only three days away, and you don't need a calendar to tell you that, either. The signs are everywhere now.  Leaves are starting to change color, the air is crisp, chrysanthemums of every hue are blooming, and pumpkins are popping up all over the place!  

Every change of season brings with it new inspiration for my home cooking.  One of my favorite meals to prepare when the weather gets chilly, is chili!  It's one of my favorite comfort foods.  I have been making variations of this chili for my family for several years now, experimenting with different ingredients and seasonings; always trying to improve it.  I made this chili last night.  Here is my recipe...

Easy Weeknight Chili (serves 4)

Ingredients

1 1/2 pounds lean ground beef

3 tbsp extra-virgin olive oil

1 onion, diced (approx. 1/2 cup)

1/2 green bell pepper, diced (approx. 1/2 cup)

1/2 red bell pepper, diced (approx. 1/2 cup)

3 garlic cloves, minced

1 cup diced tomato (fresh or canned)

2 cups strained tomatoes

3/4 cup water

3 tbsp chili powder

1 tsp ground cumin

1 1/2 tsp salt 

1/4 tsp freshly ground black pepper

1 can red kidney beans, drained (approx. 2 cups)

*you can use your favorite beans (black, pinto, kidney, or an assortment)

Optional: cilantro, sour cream, and grated cheddar cheese for garnish

Directions

In a large skillet, over medium high heat, cook the ground beef until it is browned. 

Drain the fat and set it aside.

In a large pot, heat olive oil over medium high heat and saute onion, bell peppers and garlic until onion is translucent, approximately 5-7 minutes.  Stir in diced tomatoes.

Stir in the browned ground beef, strained tomatoes, water, chili powder, cumin, salt, and pepper.

Cook over medium high heat until the sauce begins to boil.  Bring the heat to low and simmer for 30 minutes; with the lid on; stirring every so often.  

Stir the beans into the sauce.  Simmer for 2-3 minutes. Remove from heat. 

Garnish each bowl with chopped cilantro, a dollop of sour cream and grated cheddar cheese.

Mmm!  It was delicious and really hit the spot!

I will leave you with a photo I took this morning, out in my backyard, before dawn.  It is of the dazzling full harvest moon.  Isn't it magical?  

As always, I love to hear from you and appreciate all of your comments!

Happy Thursday and almost-fall!

Papas / Portuguese Porridge

When I was a child, growing up with my Portuguese immigrant parents, my mother used to make something called papas for us (herself, my Dad, and I).  I believe the closest possible translation of papas to English is porridge.  

Although I am giving it the name porridge, please don't confuse papas for a breakfast food.  No, it was more an indulgence that could be eaten any time of the day.  It was almost dessert-like...eaten hot with a sprinkling of ground cinnamon on top; the ultimate comfort food for me.  

I remember asking my mom to make papas from time to time. She didn't always make it.  After all, it was a special treat and that is part of what made it so good - the knowing that you couldn't eat it all the time.  Papas were usually reserved for special occasions or lazy Sundays when my mom had more time to make it. 

As I grew older, my mom didn't make papas as often.  I didn't request it as much.  Other foods and rituals replaced the porridge. Many years passed.  Then one day, after I was married and had my own daughter, I remembered the papas again with fondness.   I immediately called my mom at work. I told her I wanted to make papas myself, for the first time.  I needed her recipe...please! 

Well, if you are Portuguese or happen to know a Portuguese mom, you will probably already know that Portuguese moms don't usually follow recipes, measurements or directions.  If you ask for a recipe, you are more likely to hear, "Oh, just add a bit of this and a smidgen of that.  That should do it!".   So my mom gave me a list of all the ingredients and tried to guide me somewhat with the measurements. I had to play around with it myself until it was perfected.

More years passed. The memory of those childhood papas came to me again this week.  I haven't made papas in what seems like forever.  I looked for the small, pink piece of paper I had written the ingredients on years ago, in my recipe box.  I found it, but only the ingredients...no measurements.  

It took me three tries before it turned out perfectly.  Only three tries before it tasted exactly  like the papas my mom used to make for us, when we lived in our apartment flat on Rosemount Street.

  

Portuguese Porridge / Papas   (serves 2)

Ingredients 

1 cup milk 

2 tbsp sugar 

2 tbsp flour

pinch of salt

ground cinnamon 

Directions

In a small pot, add milk.  Whisk in sugar, flour, and salt.  Combine very well until smooth.  Place the pot  over medium heat and keep whisking until mixture begins to boil.  This will take several minutes.  As it starts to boil, continue whisking for about one minute and then remove from heat.  Mixture will continue to thicken.  Pour the papas into two dessert plates.  Sprinkle ground cinnamon over top.  Serve immediately.  

*Papas are traditionally served on a dessert plate, not in a bowl 

(at least that's how my mom used to do it)

*Papas taste best when served hot

Did you eat papas or a special homemade porridge while you were growing up?  I would love to hear about it!