Monthly Archives: February 2014

  • Mustard Roasted Chicken
  • Mustard Roasted Chicken

Mustard Roasted Chicken

Posted on February 19, 2014
Category:

There aren’t too many foods more comforting than fried chicken. But you know what I don’t find very comforting: actually having to fry the fried chicken.

I know, I know. But the whole process is just way too messy for me. I don’t particularly enjoy having hot oil splattered all over my kitchen. Not to mention the risk of burning any uncovered body parts that dare to come within close range.

So fried foods don’t happen very often in my kitchen. But what is happening in my kitchen on a regular basis is this Mustard Roasted Chicken. It’s awesome. Like lick-your-fingers kind of awesome. The chicken is juicy and tender. It just falls off the bone. Hot damn. And the bread coating is all kinds of crunchy, herby and salty goodness.

And the best part: it’s all accomplished in the oven. No frying. No mess to clean up. No burn cream required.

Cheers,

Liz

Recipe from Ina Garten’s Foolproof via Alexandra’s Kitchen

Mustard Roasted Chicken

Serves 4 (2 pieces of chicken per person)

Mustard Roasted Chicken

Ingredients

  • 1/2 cup Dijon mustard
  • 1/2 cup buttermilk
  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks
  • 4 garlic cloves
  • 1 tablespoon fresh thyme leaves
  • Zest of one lemon
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 cups breadcrumbs (see my note below)
  • 1/4 cup extra-virgin olive oil

Instructions

  1. In a large bowl, mix together the Dijon mustard and the buttermilk. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour or up to eight hours.
  2. Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  3. In the bowl of your food processor with the blade attachment, pulse together the garlic cloves, thyme leaves, lemon zest, salt and pepper until the garlic is finely minced. Add the fresh breadcrumbs and olive oil, pulsing until everything is well combined and the breadcrumbs are moistened. Transfer the breadcrumb mixture to a wide bowl or plate.
  4. Dip each piece of chicken, skin-side only, into the breadcrumb mixture, pressing down with your hand to help the mixture adhere. Place the chicken pieces on your baking sheet, crumb-side up. Transfer to your oven and bake for 40-45 minutes. Once the chicken is cooked, remove it from the oven and allow it to rest for 5-10 minutes before serving.
  5. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Notes

1. To make breadcrumbs, simply pulse any kind of bread in your food processor with the blade attachment until small crumbs are formed. Homemade breadcrumbs are a great thing to have on hand. Whenever I have a few leftover pieces of bread, I turn them into breadcrumbs and store them in a Ziplock bag in my freezer to be used at a later date.

https://www.floatingkitchen.net/mustard-roasted-chicken/
  • Salted Thyme Chocolate Chip Cookies
  • Salted Thyme Chocolate Chip Cookies

Salted Thyme Chocolate Chip Cookies

Posted on February 17, 2014
Category:

Can you guess the secret ingredient in these cookies? Of course you can. Because you guys are wicked smart. Oh and because it’s written in the name of the recipe. It’s thyme. And it’s not as weird as you might think. I know putting a savory herb in a chocolate chip cookie seems strange. But trust me. Chocolate chip cookies have never been so sophisticated!

But what if I told you there was a second secret ingredient! Drum roll please. It’s cream cheese! And it makes these cookies SO GOOD that I think I will put cream cheese in every cookie I make from now on. The cream cheese gives a richness to the dough that butter alone can’t accomplish. And it helps to keep the cookies incredibly soft and fluffy. Even several days after baking.

I know everyone all ready has a favorite go-to chocolate chip cookie recipe. But don’t let that stop you from trying these Salted Thyme Chocolate Chip Cookies. You won’t be disappointed!

Cheers,

Liz

Recipe adapted from Averie Cooks and The Baking Bird

Salted Thyme Chocolate Chip Cookies

Yield: Makes 3 dozen

Salted Thyme Chocolate Chip Cookies

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 3/4 cups brown sugar, packed
  • 1/4 cup white sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 tsp. corn starch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 tablespoons fresh thyme leaves
  • 2 cups semi-sweet or dark chocolate chips
  • Sea salt

Instructions

  1. In your mixer with the paddle attachment, cream the butter, cream cheese, sugars and vanilla extract on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. Add the egg and beat until well combined.
  2. With your mixer on low speed, slowly add the flour, corn starch, baking soda, salt and thyme leaves, mixing until no more white streaks remain. Fold in the chocolate chips. Transfer the cookie dough to your refrigerator to chill for at least 2 hours, or up to overnight. It’s important to properly chill your cookie dough so the cookies don’t spread too thin during baking.
  3. Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper. Scoop tablespoon sized balls of dough onto the baking sheets, placing them about 1-inch apart. Sprinkle each dough ball with a small amount of sea salt. Transfer to your pre-heated oven and bake for 9 minutes. Then rotate the pans and continue baking for an additional 2-3 minutes. The cookies should be puffed and slightly brown on the top.
  4. Remove the cookies from the oven and allow them to cool on their baking sheet for about 5 minutes. Then transfer them to a wire rack to continue cooling. Once the cookies are completely cooled, transfer them to an airtight container. Cookies can be stored at room temperature for at least 5 days.

Notes

1. Make sure you use regular, full fat cream cheese for this recipe. Don’t use low fat, light or whipped versions.

https://www.floatingkitchen.net/salted-thyme-chocolate-chip-cookies/

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