Pan Fried Italian Chicken Thighs

*Taken from http://www.barefeetinthekitchen.com*

Yield: 4 servings

1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de provence

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.

If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

* A splatter-screen for your skillet and a bowl of vinegar set next to the stove will cut down on both the mess and the lingering aroma of this recipe through the rest of the night!

Hurry-Up-And-Wait Roast Chicken

*Taken from www.food.com*

1 (4 lb)



whole chickens, at room temperature

Read more: http://www.food.com/recipe/hurry-up-and-wait-roast-chicken-500593?oc=linkback

Directions:

1 Center a rack in the oven; preheat oven to 450°.

2 Choose a suitable pan, a metal roasting pan, a cast-iron skillet, or a Dutch oven.

3 Lightly grease the bottom and sides of the pan with some of the butter and oil.

4 Tie the chicken's legs together and fold the wings back, then rub the remaining butter and oil over the chicken.

5 Season the chicken with salt and pepper.

6 Put the chicken on its side in the pan and roast undisturbed for 25 minutes.

7 Turn the bird over onto its other side; roast for another 25 minutes.

8 For the final flip, turn it onto its back and roast it, breast side up, for another 10 minutes or until the skin is golden brown and the juices run clear when you pierce the thickest part of the thigh with the tip of a knife.

9 While the chicken is finishing up in the oven, prepare for its resting headstand.

10 Have at the ready a platter or a rimmed dish that can hold the bird comfortably and a small bowl.

11 Pull the pan from the oven and transfer the chicken, breast side down, to the platter.

12 Lift the chicken's tail in the air, slide the bowl under it, and balance the bird so that it's resting at an angle.

13 Cover the chicken loosely with foil and let it rest for 10-20 minutes so that the juices can resettle themselves in the breast.

14 If you'd like to make a little sauce, spoon the fat off the liquid in the pan, put the pan over medium heat, and add the water or water and wine, scraping up whatever solids have stuck to the bottom of the pan.

15 Boil the sauce for a few minutes, taste, and season with salt and pepper.

16 If you'd like, cut a tablespoon of cold butter into bits, and off the heat, swirl it into the sauce.

17 Carve the chicken and serve it with the sauce.

Sweet Potato Bread

*Taken from www.thatskinnychickcanbake.com*

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup sour cream
1/2 cup sugar
1/4 cup honey
1/4 cup canola oil
2 eggs
3/4 cup peeled, then finely grated sweet potato

Preheat oven to 350º. Grease a 5 x 9 inch loaf pan with Baker’s Joy (or butter then flour). I also line bottom of pan with a rectangle of parchment. Set aside.

Combine all dry ingredients and whisk to break up any lumps. Set aside.

Mix sour cream, sugar, honey and oil. Add eggs and mix till combined. Mix in sweet potato. Add dry ingredients and mix with a spoon till just moistened. Pour into loaf pan.

Bake for 25 minutes, then reduce oven temperature to 325º and bake for 20 minutes or till toothpick inserted in center comes out clean.

Cool for 5-10 minutes, then remove from pan to cooling rack. Cool completely before slicing (if you can wait!).

Tip of the day: Spray your measuring cup with Pam before filling with sticky liquids like honey, molasses or corn syrup. The liquid will slide right out without clinging to the sides of the cup.

Salade Niçoise

*Taken from www.thatskinnychickcanbake.com*

Dressing:
1 clove garlic, minced
1/2 teaspoon kosher salt
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 shallot, minced
Freshly ground black pepper

Salad:
1 pound small new potatoes, boiled till tender, cooled and halved
8 ounces haricot verts (French green beans), blanched
12 ounces cherry tomatoes, halved if needed
1/2 cup Niçoise olives, pits removed
8 anchovies
4 hard boiled eggs, cooled, then halved
3/4-1 pound sushi grade Ahi tuna
1 tablespoon olive oil
1 small English cucumber, thinly sliced
Baby lettuces or spinach
1/4 cup scallions or red onion, thinly sliced, optional garnish
Basil, optional garnish
Salt and pepper, as needed

Make the dressing by mixing all ingredients except olive oil. Slowly add olive oil while whisking continuously. Set aside.

Place tuna in a glass or plastic container and drizzle a small amount of dressing on each side. Return to refrigerate and allow to marinate up to 1 hour, flipping once. Remove from fridge, pat dry and season both sides with salt and pepper.

Put about 1 tablespoon olive oil into saute pan. Sear tuna on both sides for a minute or to desired doneness. Briefly sear all edges. Allow to cool, then slice.

Arrange a bed of lettuce on individual plates or platter. Arrange remaining ingredients over lettuce. Drizzle with dressing and garnish with onions and basil if desired.

Serves 4-6.

Turkey Cranberry Monte Cristo

*Taken from www.pauladeen.com* 

Servings: 4
Prep Time: 10 min
Cook Time: 8 min
Difficulty: Easy

Ingredients

8 slices bread (potato bread, challah, or any other soft bread)
1 cup fontina cheese, grated
8 slices cooked turkey breast
1/2 cup whole cranberry sauce
1 cup baby arugula leaves
3 eggs
1/3 cup milk
pinch nutmeg
2 tablespoons butter

Directions

Lay the 4 slices of the bread out on a cutting board.
On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.
Equally divide the arugula leaves and place on next layer.
Top with the remaining fontina and remaining bread slices.
Press down firmly on sandwiches to seal in the filling.
In a medium bowl, beat the eggs, milk, and nutmeg.
In a large skillet over medium heat, add the butter.
Dip each sandwich into the egg mixture coating both sides.
When butter is melted in skillet, add the sandwiches and cook until golden brown.
Flip sandwich and repeat with other side, adding more butter if necessary.
Remove from pan, drain on paper towels, and let sit for a few minutes.
Cut in halves and serve. 

Beer in the Rear Chicken and BBQ Sauce

*Taken from http://www.pauladeen.com*

Servings: 4 to 5 servings
Prep Time: 20 min
Cook Time: 1 hour 30 min
Difficulty: Moderate

Ingredients Add to grocery list

1   (12-ounce) can light beer
2 - 3   tablespoons dry rub, recipe follows
5 lb whole chicken, rinsed and patted dry
barbecue sauce, recipe follows
Dry Rub:
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons brown sugar
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Cayenne pepper, pinch


Barbeque Sauce:
3/4 cup finely chopped onion
2 teaspoons minced garlic
2 tablespoons vegetable oil
Salt and freshly ground black pepper
2 tablespoons brown sugar
1 teaspoon cayenne pepper
1/2 cup ketchup
2 tablespoons prepared yellow mustard
1/2 cup apple cider vinegar
2 tablespoons lemon juice
1/4 cup water
Dash Worcestershire sauce

Directions

Preheat oven to 400 degrees F. 
Set up your indoor/oven beer can chicken roaster according to manufacturer’s instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes. 
Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken.  Serve with more Barbecue Sauce on the side.
Dry Rub:
Combine all ingredients together. Store in an airtight container. 
Barbeque Sauce:
In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes. 

Sweet Potato + Jalapeño Mash

*Recipe found at www.simplyscratch.com* 

Baked sweet potatoes are blended with butter, cream, smoky, charred jalapeños and a touch of maple syrup.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients:

4 medium Sweet Potatoes, scrubbed
1 large Jalapeño Pepper
3 tablespoons (salted) Butter
1 tablespoon Pure Maple Syrup
1/2 cup Heavy Cream
1/2 teaspoon Kosher Salt

Directions:

Preheat your oven to 375 degrees, and bake the sweet potatoes until they can be easily pierced by a knife. Let them cool slightly so they're safe to handle and peel the skins off and discard.
While the sweet potatoes bake. Char the jalapeño on the grill or open flame of a gas stove until blistered and charred. Pop the pepper into a bowl and cover tightly with plastic wrap for 10 or so minutes. Peel the skin off of the jalapeño, remove the ribs and seeds and dice small.
In a large bowl add in the peeled sweet potatoes and mash. Add in the three tablespoons of butter, 1 tablespoon of maple syrup and the 1/2 teaspoon of kosher salt. Mash until desired texture is achieved. Add in the cream and using a rubber spatula, slowly blend until incorporated. Add in the diced jalapeño, stir.
Add to a saucepan to heat until piping hot and serve.