Archive for June, 2010

Honey Glazed Chicken

June 21, 2010

I had a half a chicken that I got at the farmers market yesterday, and wanted to try roasting one.  Found this recipe and it’s great!  The only thing was I didn’t have fresh tyme on hand, so I used dry tyme in with the honey glaze.


  • One 6 1/2- to 7-pound roasting chicken, rinsed, patted dry
  • 1 1/4 cups fresh lemon juice (from about 6 large lemons)
  • Coarse kosher salt
  • Freshly ground black pepper
  • A few sprigs of fresh thyme
  • 1/4 cup honey, heated to make it easier to brush


1 Marinate chicken in the lemon juice in sealable plastic bag, placed in a large bowl, so that if it leaks it will leak into the bowl. Refrigerate several hours to overnight, turning the bag occasionally so that the chicken stays well coated with the lemon juice.

2 Preheat oven to 450°F. Drain chicken from the marinade and pat dry with paper towels. Sprinkle the exterior of the chicken and the cavity generously with salt and pepper. Place thyme sprigs into the cavity. Place chicken breast side down, on a rack in a roasting pan. Roast for 15 minutes at 450°F, then reduce the oven temperature to 375°F and roast for 45 minutes more.

honey-lemon-roast-chicken-3.jpg honey-lemon-roast-chicken-4.jpg

3 Turn chicken breast side up on the rack. Use a basting brush or pastry brush to coat the chicken all over with honey. Lower the heat to 350°F and continue to cook until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes). The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with aluminum foil to keep the chicken warm. Let rest for 15 minutes before carving.

4 Pour the pan juices into small saucepan. Spoon off fat. Reheat the pan juices. If you want you can thicken with a little flour or corn starch (create a slurry with corn starch or flour and a little water first, before adding to the pan juices). Season with salt and pepper. Serve chicken with pan juices or thickened gravy.

Serves 4.



Ruben Mac and Cheese

June 21, 2010

I’ve never actually tried this, but will next time I entertain.  It looked amazing on Rachel Ray’s show.


handful of fresh parsley

1 t paprika

1/4 c spicy brown mustard

2 T flour

2 c milk

3 t butter

1.5 cups grated cheese each: white cheddar, greir, swiss

3 T flour

2 slices crispy rye bread

Sour craut

corned been 3/4 lb. thick slices

Instructions: boil the pasta water, and preheat the broiler. 

Cheese mixture: melt the butter, add flour and wisk together.  Add milk, wisk, add S+P, and let it thicken while the cheese is grated.  Melt in 2/3 of the cheese and add 1/4 cup spicy brown mustard. 

Topping: Toast the bread and butter, put in the food processor to make breadcrumbs with a handful of fresh parsley and 1 t of paprika.

Rinse and drain the sour craut, drain and squish out the liquid.  Chop up the corned beef and train and return the pasta to the pan.  Ad all ingredients and stir.  Put into a baking casserole dish and top with the breadcrumbs and extra cheese.  Broil to brown.

Goat Cheese Chicken Pasta

June 21, 2010


4 oz goat cheese

4 cooked chicken breasts, cut into bite size pieces

1 can diced tomatoes

1 lb bowtie pasta

Instructions: Cook pasta, meanwhile, in a large skillet combine the cooked chicken, tomatoes and goat cheese.  Cook until heated through  When pasta is done add to skillet stirring until mixture is well combined.  Garnish with parsley or garlic.  Makes 4-6 servings.

Black Bean Salsa

June 21, 2010

Great for a salad or salsa actually!  Stole this from a coworker’s wife. 🙂


2 cans black beans, rinsed and drained

All veggies finely diced: 1/2 green bell pepper, 1/2 orange bell pepper, 1/2 red bell pepper, 1/2 orange bell pepper, 1 medium tomato, 1/3 cucumber (peeled), 1 bunch green onion, fresh cilantro to taste.

4 oz. feta, crumbled

1 packet good season’s italian dressing (follow instructions on packet)

Directions:  Mix all ingredients and refrigerate at least 4 hours before serving.  Drain excess dressing off as needed after marinating.

Roasted Butternut Squash

June 21, 2010


1 squash


S+P (split)

1 t Rosemary

2 T balsamic vinegar (split)

Instructions: Cut the squash in half and peel and cube it.  Toss with the ingredients, and roast for about 40 minutes.  Remove from oven and toss with 1 t Balsamic Vin, and S+P. 

+You can also keep this warm in the crock pot after cooking

Thai Glazed Chicken Lettuce Wraps

June 21, 2010


  • 1 pound thin cut chicken breast meat, available packaged in meat case of market
  • Grill seasoning (recommended: Montreal Seasoning by McCormick)
  • 2 tablespoons vegetable oil, 2 turns of the pan
  • 2 tablespoons minced ginger root
  • 4 cloves garlic, minced
  • 1 large red bell pepper, seeded and very thinly sliced
  • 1 cup packaged shredded cabbage and carrot mix
  • 3 scallions, chopped on an angle
  • 1/2 cup plum sauce
  • 2 cups basil leaves, loosely packed
  • 1 tablespoon fish sauce
  • 1/2 head iceberg lettuce, cut into half again
  • 1/2 seedless cucumber, chopped
  • Directions: 

    Thinly slice the chicken into strips and sprinkle with grill seasoning.

    Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

    From: Rachel Ray


    June 12, 2010

    If you have a bunch of mangos on hand, i.e. you went to the farmers market like I did and got a steal…this is a great treat!  1 whole mango per cocktail!  That’s what I call a fruit serving. 


    The fruit from 1 mango, pureed in a food processor

    1/2 oz simple syrup


    2 sprigs cilantro

    1.5 oz vodka

    slice of lime

    Directions:  Fill tall glass with ice, top with mango puree, slice of lime, add more ice, add simple syrup, and vodka.  Shake well in a martini shaker, pour and serve immediately.

    Instead of using the shaker strainer, I had to pour with a butter knife to let the ‘chunks’ I wanted to come through.  Enjoy!

    If you have a little juice leftover, add more vodka with the same ingredients and a bit of punch/juice, and it’s also delicious!  Round 2!!

    Spiced Cranberry-tini

    June 3, 2010

    Had this at a friends Christmas party and it was festive and delicious!


    4 parts Goldschlagger

    2 parts Apple Pucker

    4 parts Cranberry Juice

    Serve with fresh cranberries if desired, cold.

    Apple Pie Shots

    June 3, 2010

    The best kept bar shot secret in WI!


    Phase I

    1.5 gallons of cheap apple cider (do not use expensive the cheaper the better works best for this)

    1.5 gallons of cheap apple juice (do not use expensive the cheaper the better works best for this)

    15-20 cheap cinnamon sticks

    4 c sugar

    Phase II:

    1 liter Captain Morgan

    1 liter Everclear

    Instructions:  Bring Phase I ingredients to a boil, then cool.  When cool, add the Phase II ingredients.  Serve cold.

    BLT Spinach Salad

    June 3, 2010


    • 8 ounces young spinach
    • 4 large eggs
    • 4 pieces thick-sliced bacon, chopped
    • 3 tablespoons red wine vinegar
    • 1 teaspoon sugar
    • 1/2 teaspoon Dijon mustard
    • S+P
    • 1 large tomato, sliced 


    Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.  Cook the hard-boiled eggs and set with the spinach.  

    While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 2 tablespoons of the rendered fat. Crumble the bacon and set aside.

    Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

    Add the tomatoes to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

    Adapted from: