Herb Roasted Chicken

One of my favorite meals has always been a Roasted Chicken with Mashed Potatoes and Steamed Green Beans. 

Recently, it's been windy, cold and very unlike springtime. On a blustery day, fit enough for Pooh to holler "Oh Bother!" and Piglet to wrap his scarf tighter, I decided on a comfort meal. 

I had a small chicken thawed, a day I was working from home, and time on my hands.  

My partner has a long commute. On the days I work from home, I like making the time to have a nice dinner ready when he arrives home.  It's nice to have him walk in, snatch a kiss, pass him a glass of wine, sit down and have a relaxing meal together. 

A small chicken is just right for two people, it gives us two meals and a few sandwiches for lunches, at work. 

It isn't fancy, doesn't require hours of preparation or confusing steps to roast a chicken.  It's a basic meal. Comforting, easy and traditional.

Herb Roasted Chicken

• 1 Roasting Chicken
• 1 Medium Whole Onion (peeled)
• 1-2 Tbsp Olive Oil
• 1 tsp Dried Parsley
• 1 tsp Dried Ground Sage
• 1 tsp Dried Rosemary
• 1/2 tsp Dried Ground Thyme
• 1/2 tsp Ground Pepper
• 1 Tbsp Garlic Powder
• Kosher Salt 
• Kitchen Twine

Pre-Heat Oven to 400 F.

Wash Chicken and dry with paper towels inside and out. 

Rub interior cavity of Chicken with Kosher Salt.

Insert whole peeled Onion. Tie Chicken legs closed. 

Rub Olive Oil over the outside of chicken. 

In a bowl  or mortar and pestle, combine Dried Herbs, Garlic Powder and Ground Pepper.

Grind all herbs to a fine powder. Sprinkle herbs mix generously over the entire out side of the chicken. 

Place in Oven. Bake at 400 F for 30 minutes.

Drop Temp to 325 F

Bake for 2 hours or until meat thermometer reads 165-170 F.

Rest Chicken for 10-15 minutes. Carve and Serve. 

In the Spring,  Steamed Asparagus is a nice change in place of  Green Beans.  Rice, with butter (or margarine), can replace the Mashed Potatoes for a lighter meal. 

This meal is a Gluten Free Option for Celiacs or Gluten Sensitive people.  

The recipe for the chicken is also Dairy Free for Lactose Sensitive persons.

Time Away.. Back for St. Patrick's Day.

I started this blog a couple of years ago with the intent of posting at least once a week. It seems like every time I decide to get started again, some disaster draws my attention elsewhere.

In June of 2017 I lost my father unexpectedly.  On June 27th I returned from Virginia to my parents' home in the Mid-West US. Sadly, by June 30th my dad had passed away.  We sent him on with full military honors on July 7th 2017.

Fast forward to late October... my mother had heart issues develop. In early November, I was back in the Mid-West to help her recover from open heart surgery. I returned to Virginia in early December.

Holidays, work and other life obligations have kept me rather busy.

Over the last month, we have had four major storms, power outages, snow and general seasonal chaos. I'm ready for a break! :) It is supposedly Spring.... I still have snow in my back yard. :(

Some of the best meals are "comfort foods" old staples that we remember warmly. Sunday Dinners, Holiday Gatherings and Quiet Celebrations. We all have favorites.

For the next few weeks, I'm going to focus on simple staple meals my family enjoyed together around Easter-time.

It's a bit late, but we had a recent Holiday in my home.  Saint Patrick's Day was low key here. My partner, and I chose to stay at home, pour some Stout, and cook the traditional Corned Beef and Vegetables.

Corned Beef Brisket with Vegetables

• Corned Beef Flat Cut Brisket (Points are ok, I just prefer the flat cut)
• Large Onion
• 2 Cloves of Garlic sliced.
• 1 Head Green Cabbage
• 6-8 Peeled Potatoes
• 1 lb Baby Carrots
• 1 Tbsp Pickling Spice
• 2-4 Bay Leaves

Remove Brisket from wrapping, rinse well.
Place Brisket, Onion and Garlic in large pot, cover with water.
Add Pickling Spice and Bay Leaves.
Cover pot. Bring to a rolling boil on High Heat.
(Corned Beef will boil over so make sure to be close and keep watch)
Drop Heat...Simmer for about 1 hour on very low heat.
Peel potatoes and add to pot. Cook for about 20-30 minutes.
Add in Baby Carrots, cook for 10-15 minutes more.
Quarter the head of cabbage and place the quarters point side down in the water.
Cook for 10-15 minutes until bright green and softened.

Remove from heat. Place meat on cutting board, let rest for 5 minutes. Slice about 1/4 to 1/2 inch portions.

Remove vegetables from broth Serve with Meat and Bread.

I usually serve this with Guinness or a good Irish Stout.

This post is a bit late for this year. But, most grocery stores have Corned Beef on sale at deep discounts right about now. If you'd like a cheap, easy meal this would be it for this week. :)

I've Been Away...

Life has been rather hectic these last few months.

The plan to post holiday meals last year was circumvented by the illness and passing of a family member. I traveled back and forth from the East Coast to the Mid-West quite a lot. 

Spring and Summer found me scrambling with a promotion at work and increased duties. 

Things have settled a bit and I hope to return soon.

As a reminder, life is short. Cherish those you share it with. 

Be Happy and most of all, be well. 

All My Best, 

B.L.

Taking the Chill Out

The weather here in Northern Virginia took on a distinct chill over the weekend.

We had quite a bit of rain and today is the first day we have had sunshine in nearly a week.

The weekend was hectic with several friends having birthdays and the subsequent gatherings to celebrate.  Also, Mondays aren't my favorite day of the week.  I decided I was going to keep things simple today.

I had several tasks to get done for work. I opted for something I could leave to itself to cook, while I did my work. I think the boss will approve.

Chili with Beans

2 Tbsp Olive Oil

1 lb. Ground Chuck 

1 Medium Onion (Diced)

4 Large Garlic Cloves (Finely Chopped)

1 Tbsp Chili Powder

1 Tbsp Cilantro

1 tsp Cumin

1 tsp Oregano

1/2 tsp Sage

Salt and Pepper to taste. 

14 to15 oz can of Chili Beans Seasoned for Chili

14 to 15 oz can Dark Red Kidney Beans

14 to 15 oz can Diced Tomatoes

14 to 15 oz can Tomato Sauce

10 oz Can of Rotel Tomatoes

1/2c Water if you like a thinner sauce.

Add the Olive Oil to a 5 quart Dutch Oven. Warm pan, Add Garlic, Onions, Spices and Beef. Chop up the beef into small bits as it cooks. Cook until the meat is well done.  Drain fat if desired.

Add to meat mixture, the cans of tomatoes and beans, stir well. Bring to a boil then turn heat back to low and simmer for a couple of hours covered. Make sure to stir it occasionally.

Note:
If you choose to use fresh herbs, decrease the amounts according to taste. Fresh herbs are usually much stronger than dried herbs I have found.
I don't use peppers, I have a food sensitivity to them. I add the Rotel after I pull a serving or two of Chili out to the side for myself.
If you can have peppers, you can add in a fresh diced bell pepper, canned green chilies or seeded and ribbed diced jalapeno pepper. Season to taste.

I let this simmer for most of the day on a very low burner.

I serve it sprinkled with shredded sharp cheddar cheese, corn chips or warm, homemade gluten free cornbread.

This is a great gluten free meal! 

All My Best,
BL.

Brilliant European Style Birthday Dinner

Charcuterie Board

A few friends of mine have been encouraging me to "blog" my cooking abilities recently.

For me, cooking is how I express my creativity. I put my heart into what I cook for people around me.  Food is something we all share. It is essential for our survival. Eating is not only a requirement for life, I believe it should be enjoyed with friends. 

"Better a crust of mouldy bread with friends, than a fatted calf with one's enemies."
Sharing food is the essence of human fellowship. 

Food, should be "Believably Easy Cuisine". Easy to prepare, to eat and to enjoy. 

My blogs will be simple. Nothing fancy or eloquent. I hope you enjoy little tips and tricks, recipes and, short stories about how the meals I'll post come to be.

Above is a photo of the Charcuterie Board I prepared for my dear friend, Emily, on October 1st. Emily is a brilliant, unique and very caring person. I was honored that she asked me to help create her birthday meal. 

The idea for a Charcuterie board was "hatched" between the two of us on a "Girl's Weekend" in August. 

We were at Barren Ridge Vineyards ( https://www.barrenridgevineyardsva.com/ ) enjoying the wine and the view.  

Emily asked if I would be willing to cook her Birthday Dinner. I agreed and evil minds began plans for a sumptuous meal. After a few cell phone web searches, we landed upon Charcuterie Boards. 

I spent quite a bit of time researching Charcuterie Boards and European Cuisine.  I attempted to combine all the wonderful flavors of Europe in one place. I snuck in a couple American Favorites too.

I included the following cheeses:

• Morbier 
• Gouda 
• Sharp White Cheddar
• Herbed Chevre
• Mozzarella Perles
• White Chevre
• Triple Creme
• Gorgonzola
• Jarlsberg

For the meats I used:

• Jamon Iberico de Bellota
• Jamon Serrano
• Chorizo
• Lomo
• Prosciutto
• Genoa Salami
• Sopressata Salami
• Cacciatore Chub Salame
• BACON
• Pate with Truffles and Champagne.

I tossed in some assorted seeds fruits and nuts. A few mustards, preserves, crisp crackers and soft, warm bread.

I added a couple bottles of the house favourite, Apothic Red Wine. 

To the wine critics: No, it isn't the best wine on the planet. However, in this house, we love the stuff. Pair your own, then shoot me a note if you'd like to improve my taste. :)

I wish you all well and look forward to hearing from new friends!

B.L.