Monday, September 17, 2012

Recipe #189: Roast Chicken and Sweet Potatoes

I'm a total sucker for roasted chicken thighs.... and for sweet potatoes and yams.  This was definitely a winner.  Great fall dish.  This comes from a new magazine I'm subscribed to, Eating Well.


2 tablespoons whole-grain or Dijon mustard
2 tablespoons chopped fresh thyme (or 2 tsp dried)
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1.5-2 pounds bone-in chicken thighs, skin removed
2 medium sweet potatoes or yams, peeled and cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges


1.  Position rack in lower third of oven; pre-heat to 450 degrees.  Place a large-rimmed baking sheet in the oven to preheat (I used a foil-lined, oil-sprayed cookie sheet)

2.  Combine mustard, thyme, 1tbsp oil, and 1/4 tsp each salt and pepper in a small bowl; spread the mixture evenly on chicken.

3.  Toss sweet potatoes and onion in a bowl with the remaining 1 tbsp oil and 1/4 tsp each salt and pepper.  Carefully remove the baking sheet from the oven and spread the vegetables on it.  Place the chicken on top of the vegetables.

4.  Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown, about 30-35 minutes.

Sunday, September 16, 2012

Recipe #188: Garlic Roasted Salmon & Brussels Sprouts

This recipe caught my attention right away, both for the ingredients, and the simplicity.  Definitely making this again- really great flavor and easy to make!  Note- I halved the amount of salmon and lessened the amount of whole garlic pieces and Brussels sprouts, but the oil mixture I kept the same.


14 large cloves garlic, divided
1/4c extra-virgin olive oil
2 tbsp finely chopped fresh oregano, divided
1 tsp salt, divided
3/4 teaspoon freshly ground black pepper, divided
6 cups Brussels sprouts, trimmed and sliced (I halved them)
3/4 cup white wine, preferably Chardonnay
2 pounds salmon fillet, skinned (I skipped that), cut into 6 portions
Lemon wedges


1.  Preheat oven to 450 degrees
2.  Mince 2 garlic cloves and combine into a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan.  Roast, stirring once, for 15 minutes.
3.  Add wine to the remaining oil mixture.  Remove the pan from the oven.  Stir the vegetables and place salmon on top.  Drizzle with the wine mixture.  Sprinkle with the remaining oregano, salt, and pepper.  Bake until the salmon is just cooked through, about 10 minutes.  Serve with lemon wedges.

Sunday, September 9, 2012

Recipe #187: Apple and Brown Sugar Corned Beef

I couldn't wait to try this recipe once I found it, and it was delicious.  The beef was very sweet and super tender.  I probably cut it apart wrong, but I don't care- it still tasted great!

My pictures are horrible because I was in a hurry to eat it- but you get the idea.


  • 4 cups apple juice
  • 1/2 cup brown sugar
  • 1 tablespoon prepared mustard
  • 1 (3 pound) corned beef brisket with spice packets
  • 10 small red potatoes, scrubbed
  • 2-3 carrots, cut into chunks
  • 1 onions, cut into 8 wedges
  • 1/2 head cabbage, cored and cut into large chunks


  1. Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
  2. Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.

Monday, September 3, 2012

Recipe #186: Imitation Chick-fil-a

Chick-fil-a has been in the news a lot lately, and no matter what you think about it, one good thing that came of it was the emergence of recipes for imitation chicken sandwiches!  I've been meaning to try this for awhile.  I love just the plain chicken with the pickles on it, no sauce, no other toppings.  Reminds me of college!  This did not dissapoint- in fact, I ate two entire sandwiches.  DELICIOUS and I'd say about as close to the real thing as I could ask for!  The meat was super juicy.

  • 3 boneless, skinless chicken breasts
  • 1/4 cup pickle juice (I just dumped some from the jar)
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1 tablespoon powdered sugar (I used less than a tablespoon of regular sugar)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon dried basil
  • Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
  • Oil for frying (about 1/2" in the pan- I used a pot)
  • For serving: Buns and pickle slices
  1. Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
  2. Cut into two pieces, as even as possible.
  3. Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
  4. Beat the egg with the milk in a bowl.
  5. Combine the flour, sugar, and spices in another bowl.
  6. Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
  7. Heat the oil in a skillet (1/2 inch deep) to about 345-350.
  8. Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
  9. Blot on paper and serve on toasted buns with pickle slices.  (I didn't bother toasting the buns)