Roasted Chicken with a Herbes de Provence Stuffing

Originally I was going to make Roasted Chicken with Za'atar Stuffing from Avec Erci by Eric Ripert. Well this round I definitely did not plan very well, because I didn't have any za’atar spice in the spice cabinet. It was either that or purchase sumac and mix together za’atar spice myself. I just wasn't having any luck. So there was only one thing to do, make a replacement - so I did. I replaced the za’atar spice with herbes de Provence.

I followed Eric Ripert's recipe exactly except for the change with the spice. Above you will see I de-strung the bird. and you can see the beautiful stuffing. I used a hearty french bread to stuff the bird. The garlic was wonderful roasted at the bottom the pan. It was so aromatic.

Roasting birds is so easy and fast. This recipe is just as easy, whether you use za’atar spice or herbes de Provence.

Eric Ripert says "Every cook should know how to roast a chicken properly. The process is one of the most basic recipes and a good, roast chicken is one of my favorite things to cook and eat."

Chickens are always in season.

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Mummies and Egyptian Chicken

Blondie made the song "Walk Like an Egyptian" a hit in the 1980s. I did not become interested in Egypt and Mummies until the movie "The Mummy" came out, with Brendan Fraser and Rachel Weisz. The Book of the Dead was very intriguing, and in fact still is. Though all that action, adventure, fun and intrigue the only thing we didn't see them do is eat. This is the perfect meal to eat while watching the Mummy Trilogy.

The Mummy (1999 film) (Photo credit: Wikipedia)

Settle down to the movie with some Egyptian chicken fresh from the oven with some Tahini sauce and a side of potatoes and onions. 

Egyptian Roast Chicken with Potatoes and Onions

This recipe is based off a recipe at foodofegypt.com. 

Cut up into small pieces the same size

3  medium Idaho potatoes potatoes

1 white onion

Place in a 15 x 10 x 2 inch pan.

Preheat oven to 425 F

Season with salt, pepper, dried basil, fresh parsley, dried rosemary and hot pepper flakes.

Place 5 chicken breasts upon the mixture and the season with the same mixture.

Add 1 1/4 cups water to mixture at side as not to disturb the spices.

Place chicken in oven and cook for 45 minutes frequently or until done. 

Here is the chicken right out of the oven.

Now for the Tahini Sauce or Yogurt Cucumber Dip.

You need 2 cups Greek yogurt

1 garlic clove, grated

1 cucumber, peeled and grated

Mix all together.

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Chicken Teriyaki

Chicken teriyaki has always been a favorite in my home. We've had Kikkoman Teryaki Marinade where we have marinaded the chicken in the marinade from the supermarket. I believe I made another teriyaki recipe from someone else online. Now I have this recipe, which is old which I do not even know where it originally came from. Almost all these Asian recipes do seem to have one thing in common - Sherry.

This recipe, just to let you know is written for the broiler, but you, of course, may obviously, also cook it on the grill. It is considered a very might summer recipe, excellent to be served with salad, perfect for Memorial Day Weekend!

For this recipe you will need:
a whole chicken, cut into pieces, or 2 and a half or 3 lbs chicken breasts, thighs, drumsticks, or whatever you like
1/2 cup soy sauce
1/4 cup sherry
1 tablespoon granulated sugar
1 garlic glove, chopped
1 teaspoon ginger
Vegetable oil for oiling roasting pan or grill
Place the chicken pieces into a shallow pan or a marinating pan along with the other rest of the ingredients and marinate in the refrigerator for two hours or more.

I placed the chicken pieces in a shallow pan. Turn the at least once if you do put them in the pan. Place the chicken in the refrigerator while the chicken marinates.
After the two hours has passed or when you are ready to broil or grill the chicken. Oil the broiler pan or the grill with the vegetable oil. If broiling, broil the chicken 5 to 6 inches away from the broiler unit. Broil until 8 minutes on each side, basting frequently. Cook until chicken is cooked through.

Here they are fresh out of the oven.
The chicken was excellent, as the recipe was easy, but then you can always count on most marinating recipes to be easy.

I have been a little slow on my writing lately but recently I wrote an article on Comments! Comments! Where are The Comments? you may find interesting if you are a blogger.
If you enjoy Teryaki try the chicken.

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Salmon Pan-Seared with a Honey Soy Glaze with Almonds

I had dinner planned when I went to the grocery store, and I changed my mind in the middle of shopping. I didn't have any idea what I wanted to make so I created my own recipe.
1 lb salmon fillet
1/8 cup soy sauce
1/8 cup honey
1 T minced garlic
1 t Chinese five spice
3 tablespoons sesame oil
1/3 cup chicken stock
1/3 cup slivered almonds
Mix together the soy sauce, honey, garlic and five spice in a shallow bowl or pan and marinate the fish for half and hour or so.
Meanwhile heat up a large skillet ( I used cast iron) and add the sesame oil on medium-high. Place the salmon, skin side up, in the saute pan, include the marinate ingredients. Cook for about 10 minutes or until the salmon is seared on the top, about 10 minutes. Once seared, add the chicken stock and continue cooking. Turn the salmon over and continue cooking about 10 minutes or so. Cook down the sauce. When the sauce is quite thick in the last few minutes of cooking add the almonds, and stir to brown a little and heat.

Here it is in the pan nearly finished. It was quite tasty.

As you grow older, you will discover that you have two hands, one for helping yourself, the other for helping others.
Audrey Hepburn

Bead Curiosities

Roast Chicken My Way

Here is the roast chicken I made the other day. It was moist and scrumptious, and the skin was nice and crispy. It was such a pleasure to eat.

Roast Chicken
4 servings
Source: The New York Times Cookbook with a few changes
1 four-pound roasting chicken, at room temperature
1/2 lime
salt and freshly ground pepper
1/2 onion
2 inch piece of leek
2 garlic cloves
herbs, such as thyme, rosemary, bay leaf, spring of tarragon or parsley
1/2 cup butter
1/2 cup vodka
1/2 cup chicken stock
Preheat oven to 350F.
Rub the inside of the chicken with the juice of half of a lime and sprinkle with salt and pepper. Place the onion, garlic cloves and leek inside the chicken.  Truss the chicken and place in a roasting pan.
Pour the chicken stock and vodka over the chicken in the roasting pan. Place pats of butter onto the skin and then place the chicken into the oven.
Bake 18 to 20 minutes per pound or about 1 hour and 15 minutes for a four-pound bird. Add more pats of butter to skin of chicken while baking if you like. Baste the chicken as it roasts with the butter, chicken stock and vodka in the pan. Test for doneness by moving the leg of the chicken up and down. If it moves easily, the chicken is done.

I also have news! I recently opened a store on Esty.

A dreamer is one who can only find his way by moonlight, and his punishment is that he sees the dawn before the rest of the world.
Oscar Wilde

Panko Crusted Salmon by Ina Garten

Yes I eat a lot of salmon and a lot of chicken in my house. This fish is easy and delicious. I made this last night. This is the first recipe I had where I placed the saute pan into the oven to cook.  I used a honey Dijon mustard as opposed to a straight Dijon mustard.

This is what the fish looks like out of the oven.

Panko-Crusted Salmon
Source: How Easy Is That? by Ina Garten
⅔ cup panko
3-4 tbsp. olive oil, divided
2 tbsp. finely minced fresh parsley
4 (6-8 oz.) salmon fillets, skin on
1 tsp. lemon zest
2 tbsp. Dijon mustard
½ tsp. kosher salt
Lemon wedges, for serving
½ tsp. ground black pepper

Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.

I leave you with this quote:

"The most beautiful experience we can have is the mysterious...the fundamental emotion which stands at the cradle of true art and true science."

Albert Einstein

Scientist (1875-1955)

Curry-Rubbed Salmon

This was my dinner from the other night. It was very easy.

I know it is not the best picture. It does have nice color.
Here are all the ingredients.

3 ingredients.
You pan fry it.

Turn it over

Then it's done.

Looks pretty good although I am use to dishes with more ingredients.

Here is the recipe



CURRY-RUBBED SALMON 

 Serves 2

1 tablespoon olive oil
4 teaspoons curry powder
ounce salmon fillets

In large skillet over medium-high heat, heat oil. Lightly rub 2 teaspoons of curry per fillet on flesh side and place in skillet skin-side up. Cook about 5 to 7 minutes for medium. Flip and cook another 5 to 7 minutes.

Serving suggestion for complete meal: Add bagged salad of choice with salad dressing that meets SBD recommendations.

I do not know where I found the recipe.

If you are looking for a recipe thjat is simple --- this is it.

Take the Bag when You Go Shopping

I enjoy shopping at Stop and Shop, in fact I also prefer Stop and Shop to other grocery stores. They have great prices and you can get out quickly.

Here in one of the reasons I love shopping at Stop and Shop.

These make it all the more worthwhile.

Image Courtesy of Stop and Shop

and of course you need to take a bag to go shopping

Then head to the register

Puch the produce button

And save 5 cents with this button

Thst is how you save while you recycle at Stop and Shop.