Pan Roasted Butterflied Chicken with Fresh Herbs
6 cloves of garlic, Peeled
4 tbsp snipped Italian Parsley
2 Tbsp fresh Tarragon (or 1 Tbsp dried)
2 Tbsp fresh chives (or substitute green onion)
The zest of 1 lemon
Salt and pepper
¼ cup olive oil
1 whole chicken, washed and patted dry
Preheat the oven 450°.
Using a mini food processor, chop together the garlic, parsley, tarragon, chives, lemon peel and 1 tsp salt. With the machine on drizzle in 3 tbsp olive oil and process until a coarse paste forms.
Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Place breast side down in a cutting board, with the large cavity facing you. Using good kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, and then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.
Using your fingers, stuff the herb mixture under the skin spreading it evenly. Rub the remaining 1 tbsp olive oil on the skin and underside of the chicken; season with salt and pepper. Place breast side up in a roasting pan and cook until the skin is golden and crispy or until an instant read thermometer registers 165°, about 45 min. During the last 10 minutes cover loosely with foil. Let the chicken rest for 15 minutes before carving.
11/2 shot vanilla vodka
1/1/2 shot bananna liquer
mix well in an ice filled shaker and pour into a martini glass
add 1/2 shot godiva chocolate liquer as a floater
enjoy!
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour (that's plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) a small splash of vanilla extract
1 coffee mug
Put dry ingredients in mug, and mix well Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Microwave for 3 minutes at 1000 watts. The cake will rise over the
top of the mug, but don't be alarmed.
Allow to cool a little, and tip out onto a plate if desired.
Note: This can serve 2 if you want to feel slightly more virtuous.
Torture the data long enough and they will confess to anything.
Coconut Chicken soup.
Coconut milk. One Tin.
Chopped Chilli.
Lemon Grass.
Ginger.
Breast of chicken sliced.
Tie four Lemon grass together with string, bash the ends with anything you can find and use it as a stirrer.
Serve with toasted bread and some chopped Corriander on the top.
Oooh ... wonderful sounding recipes ... love it!!!
(somehow sex and food seem to go together well!)
oh, and if anyone was wondering ... I signed off as Vam .... too busy licking my fingers that had some chocolate sauce on it from the ice cream as I was writing this thread out .... ooops!
Looking forward to reading more and trying out a number of these recipes!!
Van
x
Algol’s Guinness Chili
Ingredients:
3 tbs olive oil
1 large onion chopped
4 cloves minced garlic
1 green pepper chopped
1 yellow pepper chopped
1 jalapeño pepper minced
1 lb ground sirloin
1lb ground chuck
2 NY strip steaks cut into bite size cubes
2 tbs cumin
1 tbs coriander
2 tbs hot chipotle chili power
1 tbs oregano
1 tbs basil
1 pint Guinness stout
2 tbs Worcestershire sauce
1 oz Baker semi-sweet chocolate
3 -14 oz cans dice tomatoes with green chilies
3- 14oz cans black beans
Sauté onions, garlic, peppers in olive oil, add steak and ground beef stir until all have browned. Add all spices mix into meat add Guinness and the rest of the ingredients simmer for an hour and serve with grated cheese and sour cream.
Carrot Soup
4 or 5 carrots (large) peeled and sliced
1 smaller red pepper cut up (you can have this roasted first - depends on your taste)
1 small or 1/2 medium red onion sliced
2 crushed garlic cloves
basil, parsley
1/4 cup of either butter or margarine
3 cups of broth (I use chicken broth)
* melt butter in a good size pot
* add sliced carrots, garlic and spices ~ sautee for about 10 minutes
* add red peppers
* add the broth
* cook on medium heat (so it will be hot - not boiling!) cooking the carrots in the liquid
When carrots are cooked (meaning not firm), cool a bit before pouring into a blender and puree. Be sure to blend until it is smooth ....
Reheat until hot, and garnish in bowl with perhaps a dallop of sour cream or a sprinkling of cheese, or maybe a couple of croutons ....
This will keep in the fridge for at least 3 days, but rarely is there any left over!
Bon Appetite!!
Van
I am not a good cook
but wanted to post something here ...
a recipe for cooks and non cooks alike ......
Recipe for Love
Ingredients
2 Hearts Full of Love
2 Heaping Cups of Kindness
2 Armfuls of Gentleness
2 Cups of Friendship
2 Cups of Joy
2 Big Hearts Full of Forgiveness
1 Lifetime of Togetherness
2 Minds Full of Tenderness
Method
Stir daily with Happiness, Humor and Patience.
Serve with Warmth and Compassion, Respect and Loyalty.
Another Recipe for Love
Ingredients
1/2 a cup of Affection
A pinch of cuddles
3 tablespoons of pure sweetness
A great big kiss
Method
Dim the lights then mix them very slowly together
thank you Scarlet! just what we needed!!
Van
I want that stuffed chicken recipe, Van. It looks great.
EXCELLENT THREAD VAN!!!!! Sounds like some good eats guys and gals gonna have to try your chili Al sounds yummy.
Now, is somebody craving for some vegan recipes?
.. ..just asking.
JACK DANIEL’S BBQ SAUCE
½ large onion, chopped
6 cloves of garlic, chopped
2 cups ketchup
1/3 cup vinegar
¼ cup Worcestershire Sauce
½ cup packed brown sugar
¾ cup molasses
½ tsp pepper
½ tbsp salt
¼ cup tomato paste
½ tsp hot sauce
Jack Daniel’s Whiskey approximately 1 cup
Combine onion, garlic and ¼ cup of the whiskey in a 3 qt saucepan. Sauté the onion and garlic till translucent (do not brown), about 10 minutes. Add all the remaining ingredients (reserving about ¼ cup of whiskey) and bring to a boil. Add remaining whiskey and turn the heat to med/low and simmer uncovered until the sauce has reduced and thickened about 30 min to 1 hour.
CACHUPA RICA
4 c. samp (hominy)
1 c. kidney beans
1 c. large lima beans
1/2 c. shell beans
whole chicken
2 lbs. spareribs (pork or beef)
1 lb. chourico (garlic spicy sausage), sliced (Portuguese Sausage)
3/4 lb. blood sausage, when avallable, sliced (optional)
1/4 lb. lean bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander
Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.
Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.
Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.
wow ... I love these recipes!!! keep them coming in!!
now I have ideas for my weekend cooking!!! (Rocco's Bang Bang for Saturday's dinner!)
yes!
Van
That recipe of yours was great. My fire 'brothers' and I just went wild on it. Thank You
Congratulations Van
