Lemon Sage Butter Roasted Turkey

Lemon Sage Butter Roasted Turkey

Thanksgiving may still be a ways away for our American cousins south of the border but it is right around the corner for us here in Canada, so with one of the biggest turkey days of the year at hand, here's a delicious idea for a very flavorful roast turkey that your guests will love. The lemon sage butter gets tucked under the skin of the bird to infuse its flavor directly into the meat while adding extra moisture to ensure a succulent, juicy turkey. The cavity of the turkey gets stuffed with extra aromatic lemon and sage do that the flavor infuses from inside and out. If you're looking for an easy and delicious way to depart from your traditional roast turkey, this is the recipe you need.

Lemon Sage Butter Roasted Turkey

Recipe by Barry C. Parsons

The lemon sage butter gets tucked under the skin of the bird to infuse its flavor directly into the meat while adding extra moisture to ensure a succulent, juicy turkey.

Prep time: Aproximately 20 minutes.
Cook time: Aproximately 20 minutes per pound.
Total time: Dependent on turkey size.
Ingredients

• One 10-15 pound turkey
• 3/4 cup butter
• zest of one lemon, finely minced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh sage, (or 1 tsp dry sage if fresh is unavailable)
• 1/2 clove fiinely minced garlic (optional)
• 1/2 lemon
• 3 springs fresh sage
• 1 small onion, or large shallot cut in chunks

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Beat together the butter, lemon zest, salt, pepper, sage and minced garlic until well combined.
3. Loosen the skin on the breasts and thighs of the turkey by very gently pushing your fingers between the skin and the meat. Be careful not to tear the skin.
4. Using about a tablespoon of the lemon sage butter at a time, gently push it under the skin all over the turkey.
5. Pat the outside of the turkey to distribute the butter as evenly as you can all over the bird.
6. Place the onion (or shallot), lemon and sage sprigs in the microwave for a minute or so to get them heated before stuffing them into the body cavity of the turkey. Preheating them helps these aromatics begin to immediately start infusing their flavors as the turkey roasts.
7. Tie the turkey legs together with butcher string and tuck the wing tips under the turkey.
8. Place the turkey on a roasting rack and roast UNCOVERED until the turkey is completely cooked. It is not necessary to baste this turkey.
9. Turkey generally takes about 20 minutes per pound to be completely cooked but sometimes an unstuffed bird will roast more quickly. I ALWAYS use a meat thermometer to ensure that the internal temperature at the center of the thickest part of the breast and thighs has reached 170 degrees F. Avoid hitting a bone with your thermometer as this can give an inaccurate reading.
10. ALWAYS let your turkey rest under a tent of aluminum foil for 20 minutes before carving. This step is essential for a juicy turkey; carving a turkey too early can result in drier meat, especially breast meat.

Lemon Sage Butter Roasted Turkey

Thanksgiving may still be a ways away for our American cousins south of the border but it is right around the corner for us here in Canada, so with one of the biggest turkey days of the year at hand, here's a delicious idea for a very flavorful roast turkey that your guests will love. The lemon sage butter gets tucked under the skin of the bird to infuse its flavor directly into the meat while adding extra moisture to ensure a succulent, juicy turkey. The cavity of the turkey gets stuffed with extra aromatic lemon and sage do that the flavor infuses from inside and out. If you're looking for an easy and delicious way to depart from your traditional roast turkey, this is the recipe you need.

Lemon Sage Butter Roasted Turkey

Recipe by Barry C. Parsons

The lemon sage butter gets tucked under the skin of the bird to infuse its flavor directly into the meat while adding extra moisture to ensure a succulent, juicy turkey.

Prep time: Aproximately 20 minutes.
Cook time: Aproximately 20 minutes per pound.
Total time: Dependent on turkey size.
Ingredients

• One 10-15 pound turkey
• 3/4 cup butter
• zest of one lemon, finely minced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh sage, (or 1 tsp dry sage if fresh is unavailable)
• 1/2 clove fiinely minced garlic (optional)
• 1/2 lemon
• 3 springs fresh sage
• 1 small onion, or large shallot cut in chunks

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Beat together the butter, lemon zest, salt, pepper, sage and minced garlic until well combined.
3. Loosen the skin on the breasts and thighs of the turkey by very gently pushing your fingers between the skin and the meat. Be careful not to tear the skin.
4. Using about a tablespoon of the lemon sage butter at a time, gently push it under the skin all over the turkey.
5. Pat the outside of the turkey to distribute the butter as evenly as you can all over the bird.
6. Place the onion (or shallot), lemon and sage sprigs in the microwave for a minute or so to get them heated before stuffing them into the body cavity of the turkey. Preheating them helps these aromatics begin to immediately start infusing their flavors as the turkey roasts.
7. Tie the turkey legs together with butcher string and tuck the wing tips under the turkey.
8. Place the turkey on a roasting rack and roast UNCOVERED until the turkey is completely cooked. It is not necessary to baste this turkey.
9. Turkey generally takes about 20 minutes per pound to be completely cooked but sometimes an unstuffed bird will roast more quickly. I ALWAYS use a meat thermometer to ensure that the internal temperature at the center of the thickest part of the breast and thighs has reached 170 degrees F. Avoid hitting a bone with your thermometer as this can give an inaccurate reading.
10. ALWAYS let your turkey rest under a tent of aluminum foil for 20 minutes before carving. This step is essential for a juicy turkey; carving a turkey too early can result in drier meat, especially breast meat.

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Brown Sugar Pecan Glazed Pork Loin

Brown Sugar Pecan Glazed Pork Loin

We purchased a beautiful pork loin roast for dinner the other night and when thinking of a new way to prepare it, Spouse suggested maybe some kind of pecan crust. My mind immediately went to the thought: Have we done that on Rock Recipes yet? Thinking no and that it would be a good idea to try as a new recipe, I couldn't get rid of another thought, that pecans would be fantastic in one of our most popular roast pork recipes, a very simple brown sugar and dijon mustard glazed roast.

Giving in to the compulsion to try it, I was not disappointed in the least! The pecans toasted up beautifully in the time that the pork took to cook to juicy perfection and were an absolutely delectable addition to the simple glaze. We served it with some cornbread stuffing and baked cauliflower for a terrific Fall meal.

Here's a link to the stuffing recipe: Apple Pecan Cornbread Stuffing

Brown Sugar Pecan Glazed Pork Loin

Recipe by Barry C. Parsons

Such an easy recipe to create a sweet, savory and crunchy glaze on a juicy pork loin roast.

Prep time: 15 minutes
Cook time: About 1 hour 30 minutes, depending on actual size of the roast
Total time: 1 hour 45 minutes, approximately.
Yield: 8 servings
Ingredients

• 3 1/2 pound pork loin roast
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup light brown sugar
• 1/4 cup dijon mustard
• 3/4 cup roughly chopped unroasted pecans

Cooking Directions

1. Preheat oven to 425 degrees F.
2. Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.
3. Season the pork loin with salt and pepper and open roast on a rack in a 425 degree F oven for 1/2 hour.
4. Combine the brown sugar and dijon mustard into a paste and fold the chopped pecans into it.
5. Remove the roast from the oven after 30 minutes and reduce the heat to 375 degrees F.
6. Spread the prepared paste evenly over the top of the roast and return to the oven.
7. Baste the roast about every 15 minutes, scooping up the glaze and nuts that fall off back over the top of the roast.
8. Continue to roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
9. NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.
10. Let the roast rest for 10 minutes after you take it out of the oven before carving and serving.

Brown Sugar Pecan Glazed Pork Loin

We purchased a beautiful pork loin roast for dinner the other night and when thinking of a new way to prepare it, Spouse suggested maybe some kind of pecan crust. My mind immediately went to the thought: Have we done that on Rock Recipes yet? Thinking no and that it would be a good idea to try as a new recipe, I couldn't get rid of another thought, that pecans would be fantastic in one of our most popular roast pork recipes, a very simple brown sugar and dijon mustard glazed roast.

Giving in to the compulsion to try it, I was not disappointed in the least! The pecans toasted up beautifully in the time that the pork took to cook to juicy perfection and were an absolutely delectable addition to the simple glaze. We served it with some cornbread stuffing and baked cauliflower for a terrific Fall meal.

Here's a link to the stuffing recipe: Apple Pecan Cornbread Stuffing

Brown Sugar Pecan Glazed Pork Loin

Recipe by Barry C. Parsons

Such an easy recipe to create a sweet, savory and crunchy glaze on a juicy pork loin roast.

Prep time: 15 minutes
Cook time: About 1 hour 30 minutes, depending on actual size of the roast
Total time: 1 hour 45 minutes, approximately.
Yield: 8 servings
Ingredients

• 3 1/2 pound pork loin roast
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup light brown sugar
• 1/4 cup dijon mustard
• 3/4 cup roughly chopped unroasted pecans

Cooking Directions

1. Preheat oven to 425 degrees F.
2. Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.
3. Season the pork loin with salt and pepper and open roast on a rack in a 425 degree F oven for 1/2 hour.
4. Combine the brown sugar and dijon mustard into a paste and fold the chopped pecans into it.
5. Remove the roast from the oven after 30 minutes and reduce the heat to 375 degrees F.
6. Spread the prepared paste evenly over the top of the roast and return to the oven.
7. Baste the roast about every 15 minutes, scooping up the glaze and nuts that fall off back over the top of the roast.
8. Continue to roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
9. NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.
10. Let the roast rest for 10 minutes after you take it out of the oven before carving and serving.

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Ginger Braised Beef Roast with Hoisin Jus

Ginger Braised Beef Roast with Hoisin Jus

Here's a different take on your Sunday pot roast... and a really delicious one too. My kids and Kathryn, our spare teenager and frequent dinner guest, particularly liked the beef jus that we served with this roast. It's simply made from the leftover braising liquid that's simmered with Hoisin sauce and soy sauce for familiar Asian flavor that goes so well with the slow cooked beef. All three teenagers at the table devoured this meal in short order, even going back for seconds. We served it with simple stir fried baby bok choy and peppers and some sweet potato mash for a completely satisfying dinner.

Ginger Braised Beef Roast with Hoisin Jus

Recipe by Barry C. Parsons

A beautiful, fall-apart tender, braised pot roast with Asian inspired flavors. Served with a delicious beef jus that's flavored with Hoisin and soy sauce at the end.

Prep time: Aproximately 20 minutes
Cook time: 3 to 4 hours
Total time: Aproximately 4 hours
Yield: Serves 6 to 8
Ingredients

• 4 lb beef roast, cross rib or sirloin work well
• 3 cups beef stock
• 1 cup orange juice
• 1 large onion, finely diced
• 3 cloves minced garlic
• 1 tsp five spice powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 3 tbsp freshly grated ginger
• 1/2 tsp ground fennel seed
• 2 tbsp honey
• 3 tbsp soy sauce
• 1/2 cup Hoisin sauce
• 6 carrots, cut in sticks or coins

Cooking Directions

1. Season the roast with salt and pepper and brown on all sides in a cast iron pan with a little canola oil added to the pan. Transfer the roast to a covered roaster or heavy dutch oven.
2. Add the beef stock, orange juice, onion, garlic, five spice powder, salt, pepper, ginger and honey. Stir to blend the ingredients together.
3. Cover the roasting pan tightly with aluminum foil before adding the lid. Place in a preheated 350 degree oven for 3 to 4 hours until the meat is tender and almost falling apart.
4. In the last half hour or so of cooking time add the carrots to the roasting pan.
5. Remove the meat from the pan, cover with aluminum foil and hold in a 150 degree oven while you prepare the jus.
6. Pour the beef braising liquid from the roasting pan into a saucepan and skim any excess fat.
7. Simmer to reduce the volume by about 1/4, then add the soy sauce and Hoisin sauce. Simmer for just a few minutes more and serve with the carved beef roast.
8. Delicious served with simple steamed rice or sweet potato mash and stir fried Chinese vegetables. 

Ginger Braised Beef Roast with Hoisin Jus

Ginger Braised Beef Roast with Hoisin Jus

Here's a different take on your Sunday pot roast... and a really delicious one too. My kids and Kathryn, our spare teenager and frequent dinner guest, particularly liked the beef jus that we served with this roast. It's simply made from the leftover braising liquid that's simmered with Hoisin sauce and soy sauce for familiar Asian flavor that goes so well with the slow cooked beef. All three teenagers at the table devoured this meal in short order, even going back for seconds. We served it with simple stir fried baby bok choy and peppers and some sweet potato mash for a completely satisfying dinner.

Ginger Braised Beef Roast with Hoisin Jus

Recipe by Barry C. Parsons

A beautiful, fall-apart tender, braised pot roast with Asian inspired flavors. Served with a delicious beef jus that's flavored with Hoisin and soy sauce at the end.

Prep time: Aproximately 20 minutes
Cook time: 3 to 4 hours
Total time: Aproximately 4 hours
Yield: Serves 6 to 8
Ingredients

• 4 lb beef roast, cross rib or sirloin work well
• 3 cups beef stock
• 1 cup orange juice
• 1 large onion, finely diced
• 3 cloves minced garlic
• 1 tsp five spice powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 3 tbsp freshly grated ginger
• 1/2 tsp ground fennel seed
• 2 tbsp honey
• 3 tbsp soy sauce
• 1/2 cup Hoisin sauce
• 6 carrots, cut in sticks or coins

Cooking Directions

1. Season the roast with salt and pepper and brown on all sides in a cast iron pan with a little canola oil added to the pan. Transfer the roast to a covered roaster or heavy dutch oven.
2. Add the beef stock, orange juice, onion, garlic, five spice powder, salt, pepper, ginger and honey. Stir to blend the ingredients together.
3. Cover the roasting pan tightly with aluminum foil before adding the lid. Place in a preheated 350 degree oven for 3 to 4 hours until the meat is tender and almost falling apart.
4. In the last half hour or so of cooking time add the carrots to the roasting pan.
5. Remove the meat from the pan, cover with aluminum foil and hold in a 150 degree oven while you prepare the jus.
6. Pour the beef braising liquid from the roasting pan into a saucepan and skim any excess fat.
7. Simmer to reduce the volume by about 1/4, then add the soy sauce and Hoisin sauce. Simmer for just a few minutes more and serve with the carved beef roast.
8. Delicious served with simple steamed rice or sweet potato mash and stir fried Chinese vegetables. 

Ginger Braised Beef Roast with Hoisin Jus

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St. John's Stout Braised Beef Ribs

St. John's Stout Braised Beef Ribs

I don't know that there is a better comfort food than slow braised beef ribs with good mashed potatoes. These are a particular favorite of mine, taking inspiration from a great stew I created using a local microbrewery stout beer; St. John's Stout Stew.

I've used the same method and flavorful ingredients to create these perfect, tender, rich tasting, slow cooked ribs that create their own gravy as they slowly braise to unparalleled deliciousness. This will make an amazing weekend meal  to share with family and friends. If you prefer to use red wine instead of beer, that is also very delicious. Burgundy or Canernet Sauvingon work well.

You can use short ribs here but most often I use ribs trimmed from a prime rib roast. I find that when  cooking prime rib roast, the ribs are often wasted when the meat is carved or left behind on the plate as people generally concentrate on the succulent rib eye portion of the cut. I prefer to buy the roast whole and then easily separate the ribs from the rib eye portion. This is very easy to do with a sharp knife by following the natural structure of the meat. The rib eye roast then becomes a great prime rib dinner like our Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy. The ribs get frozen to use later in some of the most fall-apart tender and delicious braised beef ribs you can ever eat (recipe below). The ribs saved from two large roasts can easily feed 4-6 people.

Let's face it , prime rib ain't cheap, but I am! We always buy standing prime rib when it's on sale, always buy a roast that's larger than we need, and always plan for leftovers, like:

Prime Rib Beer and Bacon Chili

Boeuf au Jus French Dip Sandwich

Prime Rib Beer and Bacon Chili Dogs
or

Prime Rib Hash for Brunch

And of course you can always turn leftover prime rib or any roast beef into a terrific

Simple Beef Barley and Tomato Soup

For the braised ribs you will need:

• 4-5 lbs beef ribs 

Cut into individual ribs. Season the ribs with salt and pepper then dredge them in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the ribs easier. Transfer the browned beef ribs to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add:

• 12 ounces Yellowbelly St. John’s Stout Beer (or other quality beer or red wine)
• 4 cups good beef stock. (If not using homemade, choose a good quality brand, low sodium stock)
• 4 slices crisp cooked, crumbled bacon
• 1/2 cup orange juice
• 1/2 whole nutmeg grated
• 1 tsp cracked black pepper
• 4 tbsp cup chopped fresh rosemary
• 2 tbsp fresh thyme
• 1/4 tsp ground cloves
• 3 cloves chopped garlic
• 1 small red onions, minced

Place the covered roaster in a 300 degree F oven for about 2 1/2 -3 hours or until the meat easily pulls away from the bone. In the last 1/2 hour of cooking time you can add

• 1 cup sliced fresh mushrooms (optional)

Once fully cooked remove the ribs from the roasting pan and skim the fat from the gravy/jus. I find that a gravy strainer (fat separator) works very well for this. Serve with mashed potatoes and steamed vegetables.

St. John's Stout Braised Beef Ribs

I don't know that there is a better comfort food than slow braised beef ribs with good mashed potatoes. These are a particular favorite of mine, taking inspiration from a great stew I created using a local microbrewery stout beer; St. John's Stout Stew.

I've used the same method and flavorful ingredients to create these perfect, tender, rich tasting, slow cooked ribs that create their own gravy as they slowly braise to unparalleled deliciousness. This will make an amazing weekend meal  to share with family and friends. If you prefer to use red wine instead of beer, that is also very delicious. Burgundy or Canernet Sauvingon work well.

You can use short ribs here but most often I use ribs trimmed from a prime rib roast. I find that when  cooking prime rib roast, the ribs are often wasted when the meat is carved or left behind on the plate as people generally concentrate on the succulent rib eye portion of the cut. I prefer to buy the roast whole and then easily separate the ribs from the rib eye portion. This is very easy to do with a sharp knife by following the natural structure of the meat. The rib eye roast then becomes a great prime rib dinner like our Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy. The ribs get frozen to use later in some of the most fall-apart tender and delicious braised beef ribs you can ever eat (recipe below). The ribs saved from two large roasts can easily feed 4-6 people.

Let's face it , prime rib ain't cheap, but I am! We always buy standing prime rib when it's on sale, always buy a roast that's larger than we need, and always plan for leftovers, like:

Prime Rib Beer and Bacon Chili

Boeuf au Jus French Dip Sandwich

Prime Rib Beer and Bacon Chili Dogs
or

Prime Rib Hash for Brunch

And of course you can always turn leftover prime rib or any roast beef into a terrific

Simple Beef Barley and Tomato Soup

For the braised ribs you will need:

• 4-5 lbs beef ribs 

Cut into individual ribs. Season the ribs with salt and pepper then dredge them in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the ribs easier. Transfer the browned beef ribs to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add:

• 12 ounces Yellowbelly St. John’s Stout Beer (or other quality beer or red wine)
• 4 cups good beef stock. (If not using homemade, choose a good quality brand, low sodium stock)
• 4 slices crisp cooked, crumbled bacon
• 1/2 cup orange juice
• 1/2 whole nutmeg grated
• 1 tsp cracked black pepper
• 4 tbsp cup chopped fresh rosemary
• 2 tbsp fresh thyme
• 1/4 tsp ground cloves
• 3 cloves chopped garlic
• 1 small red onions, minced

Place the covered roaster in a 300 degree F oven for about 2 1/2 -3 hours or until the meat easily pulls away from the bone. In the last 1/2 hour of cooking time you can add

• 1 cup sliced fresh mushrooms (optional)

Once fully cooked remove the ribs from the roasting pan and skim the fat from the gravy/jus. I find that a gravy strainer (fat separator) works very well for this. Serve with mashed potatoes and steamed vegetables.

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Easy Broiled Lemon Chicken

Easy Broiled Lemon Chicken

This is my kind of recipe; quick, easy and super tasty. It seems nobody broils anything any more but this recipe has taught me that maybe it is a grossly under-used cooking method. I first saw this recipe idea on a TV show some weeks back and was struck by the short cooking time as well as the quick and easy preparation. I do recommend using a meat thermometer to get the cooking time exactly right but when you do, this chicken turns out succulent and juicy with plenty of lemon infused flavor.

In terms of the amount of effort this takes to the level of flavor that results, I would probably have to call this the best lemon chicken recipe I've ever tried. Broiling the chicken also provides some very tasty pan drippings which I skimmed of excess fat and poured over the platter of chicken. Next time though, I will transfer the skimmed pan drippings into a gravy boat to serve with the chicken. This terrific dish will undoubtedly me made again and again at our house and I'm already thinking about more broiled chicken recipes.

• 1 whole chicken cut in pieces (or about 3 lbs chicken pieces)

Wash your chicken pieces well and pat dry with paper towels. Add the chicken pieces to a large shallow pan. It is very important not to crowd the chicken pieces in the pan. They should not touch each other at all and should have at least a half inch of space between the pieces for good heat circulation and even browning. If necessary, us two smaller pans in order not to crowd the pieces together. To the pan add:

• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• Juice of 2 large or 3 small lemons (reserve the peels for the roasting pan)

Toss together well, massaging the chicken pieces well with the lemon, oil and seasonings. Spread out the pieces in the pan. Add the lemon peel pieces to the pan as well; the roasted lemon pieces add extra flavor to the pan drippings.

Because individual broilers vary greatly you will have to use some judgement in the cooking method and time to suit your individual broiler. I broiled this chicken on high but kept the pan on the second lowest rack from the bottom. Watch the chicken carefully so that it does not brown too quickly. If it does start to brown too quickly, lower the rack even further or if possible, turn the temperature down on your broiler. If your broiler is temperature controlled I would set it at about 400 to 425 degrees F.

It is important to turn the chicken several times during the broiling time. I turned the pieces about 4 times during the 35-40 minute cooking time. Use a meat thermometer to take a reading from the center of the largest pieces of chicken and when the internal temperature reaches 170 degrees F remove the pieces from the oven and let rest for 5 minutes before serving. Skim the excess fat from the pan drippings and serve with the chicken.

Easy Broiled Lemon Chicken

Easy Broiled Lemon Chicken

This is my kind of recipe; quick, easy and super tasty. It seems nobody broils anything any more but this recipe has taught me that maybe it is a grossly under-used cooking method. I first saw this recipe idea on a TV show some weeks back and was struck by the short cooking time as well as the quick and easy preparation. I do recommend using a meat thermometer to get the cooking time exactly right but when you do, this chicken turns out succulent and juicy with plenty of lemon infused flavor.

In terms of the amount of effort this takes to the level of flavor that results, I would probably have to call this the best lemon chicken recipe I've ever tried. Broiling the chicken also provides some very tasty pan drippings which I skimmed of excess fat and poured over the platter of chicken. Next time though, I will transfer the skimmed pan drippings into a gravy boat to serve with the chicken. This terrific dish will undoubtedly me made again and again at our house and I'm already thinking about more broiled chicken recipes.

• 1 whole chicken cut in pieces (or about 3 lbs chicken pieces)

Wash your chicken pieces well and pat dry with paper towels. Add the chicken pieces to a large shallow pan. It is very important not to crowd the chicken pieces in the pan. They should not touch each other at all and should have at least a half inch of space between the pieces for good heat circulation and even browning. If necessary, us two smaller pans in order not to crowd the pieces together. To the pan add:

• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• Juice of 2 large or 3 small lemons (reserve the peels for the roasting pan)

Toss together well, massaging the chicken pieces well with the lemon, oil and seasonings. Spread out the pieces in the pan. Add the lemon peel pieces to the pan as well; the roasted lemon pieces add extra flavor to the pan drippings.

Because individual broilers vary greatly you will have to use some judgement in the cooking method and time to suit your individual broiler. I broiled this chicken on high but kept the pan on the second lowest rack from the bottom. Watch the chicken carefully so that it does not brown too quickly. If it does start to brown too quickly, lower the rack even further or if possible, turn the temperature down on your broiler. If your broiler is temperature controlled I would set it at about 400 to 425 degrees F.

It is important to turn the chicken several times during the broiling time. I turned the pieces about 4 times during the 35-40 minute cooking time. Use a meat thermometer to take a reading from the center of the largest pieces of chicken and when the internal temperature reaches 170 degrees F remove the pieces from the oven and let rest for 5 minutes before serving. Skim the excess fat from the pan drippings and serve with the chicken.

Easy Broiled Lemon Chicken

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A Perfect Baked Ham Sunday Dinner

Gather the family, invite a few friends if you want and serve up one of the best comfort food meals you can ever enjoy. We are ham junkies at our house and with a couple of delicious side dishes you too can easily make one of the easiest and best comfort food meals to please almost anyone around your table.

Click the photos or titles below to get the recipes.

Dijon Mustard and Brown Sugar Glazed Ham

 

Our menu starts with the best baked glazed ham recipe that I have ever tried. Our family has been enjoying this incredibly easy ham recipe for so long it's hard to remember when we first started making it. To be absolutely truthful, I have tried maybe only 2 or 3 other baked ham recipes in the last 20 years. Why? Simply because I am afraid any recipe I try will not be even nearly as good and I'll end up lamenting, "Why didn't I just use the brown sugar and Dijon recipe?" This is what I call a recipe for life and although I love new and different food preparations of all descriptions I can honestly say that if I never had another baked ham until I die, I would be perfectly happy with that. The way the sweet brown sugar caramelizes with the natural fat and pungent Dijon mustard is just perfect. I could stand in the kitchen and pluck all the caramelized glaze off with my fingers and devour it before it ever gets to the table. It is that good!

Gruyere and Thyme Potatoes Dauphinoise

Scalloped potatoes are a natural combination with baked ham and although some may be intimidated by the posh French name associated with this recipe, it is indeed just a great scalloped potato recipe. Pronounced "dough-fin-waz"  this is a terrific basic recipe incorporating the French Technique of par boiling the potatoes in the cream and milk that will form the final sauce. The potato starch also helps to thicken the rich sauce in which the sliced potatoes are baked. This particular recipe uses thyme and shallots as the flavor base for these incredible potatoes but you can easily adapt eh recipe to your taste by using garlic or onions along with your favorite complimentary herbs to create your own favorite version. Let your own taste and inspiration be your guide. A little Dijon mustard added to the milk and cream is also delicious in this recipe and compliments the ham very well.

Bacon and Cashew Brussel Sprouts

 

You only think you don't like brussel sprouts. As with so many other green vegetables, like asparagus and broccoli, overcooking is generally what brings out the bitterness in these vegetables and makes them unpalatable to many folks. I just can't stand them when they are overcooked. As a general rule, if these sorts of vegetables lose their intense green color and start to turn to dark green, then I refuse to eat them. It is a sure sign that they have been overcooked to practically inedible.

I particularly like this recipe because I can pre-cook the brussel sprouts ahead of time, immediately immerse them in ice water to stop the cooking action and preserve their color, then toss them in the garlic butter, bacon and cashews to finish them off immediately before serving.

Perfect Cherry Cobbler

 

A delicious homemade comfort food dessert is an absolute must after such a wonderful meal and I can't think of a better one than a simple fruit cobbler. I've used frozen cherries to create this easy, simple warm baked dessert that goes so deliciously well with a scoop of good quality vanilla ice cream, whipped cream or thick dairy cream. The ideal end to a a home cooked meal that will remind everyone at the table that a taste of home can rival any eat-out meal. Slow down and enjoy good food, family and friends, after all, Monday is right around the corner...but don't despair, just start planning another incredible Sunday comfort food meal.

Gather the family, invite a few friends if you want and serve up one of the best comfort food meals you can ever enjoy. We are ham junkies at our house and with a couple of delicious side dishes you too can easily make one of the easiest and best comfort food meals to please almost anyone around your table.

Click the photos or titles below to get the recipes.

Dijon Mustard and Brown Sugar Glazed Ham

 

Our menu starts with the best baked glazed ham recipe that I have ever tried. Our family has been enjoying this incredibly easy ham recipe for so long it's hard to remember when we first started making it. To be absolutely truthful, I have tried maybe only 2 or 3 other baked ham recipes in the last 20 years. Why? Simply because I am afraid any recipe I try will not be even nearly as good and I'll end up lamenting, "Why didn't I just use the brown sugar and Dijon recipe?" This is what I call a recipe for life and although I love new and different food preparations of all descriptions I can honestly say that if I never had another baked ham until I die, I would be perfectly happy with that. The way the sweet brown sugar caramelizes with the natural fat and pungent Dijon mustard is just perfect. I could stand in the kitchen and pluck all the caramelized glaze off with my fingers and devour it before it ever gets to the table. It is that good!

Gruyere and Thyme Potatoes Dauphinoise

Scalloped potatoes are a natural combination with baked ham and although some may be intimidated by the posh French name associated with this recipe, it is indeed just a great scalloped potato recipe. Pronounced "dough-fin-waz"  this is a terrific basic recipe incorporating the French Technique of par boiling the potatoes in the cream and milk that will form the final sauce. The potato starch also helps to thicken the rich sauce in which the sliced potatoes are baked. This particular recipe uses thyme and shallots as the flavor base for these incredible potatoes but you can easily adapt eh recipe to your taste by using garlic or onions along with your favorite complimentary herbs to create your own favorite version. Let your own taste and inspiration be your guide. A little Dijon mustard added to the milk and cream is also delicious in this recipe and compliments the ham very well.

Bacon and Cashew Brussel Sprouts

 

You only think you don't like brussel sprouts. As with so many other green vegetables, like asparagus and broccoli, overcooking is generally what brings out the bitterness in these vegetables and makes them unpalatable to many folks. I just can't stand them when they are overcooked. As a general rule, if these sorts of vegetables lose their intense green color and start to turn to dark green, then I refuse to eat them. It is a sure sign that they have been overcooked to practically inedible.

I particularly like this recipe because I can pre-cook the brussel sprouts ahead of time, immediately immerse them in ice water to stop the cooking action and preserve their color, then toss them in the garlic butter, bacon and cashews to finish them off immediately before serving.

Perfect Cherry Cobbler

 

A delicious homemade comfort food dessert is an absolute must after such a wonderful meal and I can't think of a better one than a simple fruit cobbler. I've used frozen cherries to create this easy, simple warm baked dessert that goes so deliciously well with a scoop of good quality vanilla ice cream, whipped cream or thick dairy cream. The ideal end to a a home cooked meal that will remind everyone at the table that a taste of home can rival any eat-out meal. Slow down and enjoy good food, family and friends, after all, Monday is right around the corner...but don't despair, just start planning another incredible Sunday comfort food meal.

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Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

This is one of my favorite celebration meals and although I do cook prime rib roast several ways, this is still the easiest and one of the most flavorful. The burgundy thyme gravy is something I almost always serve with this particular meal along with roasted garlic mashed potatoes and roasted root vegetables. Some Yorkshire Pudding popovers are also delicious with this meal. Find out how to make perfect popovers here:  http://www.nlrockrecipes.com/2012/10/cheddar-parmesan-popovers.html

Serves 6 -8

• 4 ½ - 5 pound Prime Rib Roast

Mix together:

• 6 cloves minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3-4 tbsp Dijon mustard
• ½ cup fresh chopped mixed herbs (Oregano, rosemary and thyme work well.)

Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible. Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the center reaches the desired temperature on a meat thermometer; 145 degrees F for rare, 160-165 degrees F for medium and 175-180 degrees F for well done.

It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.

Burgundy Thyme Gravy

• 4 cups beef broth (or a combination of fat skimmed pan drippings and beef broth to make 4 cups)
• 1 cup burgundy wine
• 4 sprigs fresh thyme (or about 1 tsp dried ground thyme)

Simmer together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.

In a separate heavy bottomed saucepan add

• ¼ cup butter
• ¼ cup flour
• ½ tsp freshly ground black pepper
• 2 cloves minced garlic

Cook together stirring constantly for 2-3 minutes until foamy. Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy. Season with salt to taste. Add a little more beef broth if you like thinner gravy.

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

This is one of my favorite celebration meals and although I do cook prime rib roast several ways, this is still the easiest and one of the most flavorful. The burgundy thyme gravy is something I almost always serve with this particular meal along with roasted garlic mashed potatoes and roasted root vegetables. Some Yorkshire Pudding popovers are also delicious with this meal. Find out how to make perfect popovers here:  http://www.nlrockrecipes.com/2012/10/cheddar-parmesan-popovers.html

Serves 6 -8

• 4 ½ - 5 pound Prime Rib Roast

Mix together:

• 6 cloves minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3-4 tbsp Dijon mustard
• ½ cup fresh chopped mixed herbs (Oregano, rosemary and thyme work well.)

Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible. Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the center reaches the desired temperature on a meat thermometer; 145 degrees F for rare, 160-165 degrees F for medium and 175-180 degrees F for well done.

It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.

Burgundy Thyme Gravy

• 4 cups beef broth (or a combination of fat skimmed pan drippings and beef broth to make 4 cups)
• 1 cup burgundy wine
• 4 sprigs fresh thyme (or about 1 tsp dried ground thyme)

Simmer together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.

In a separate heavy bottomed saucepan add

• ¼ cup butter
• ¼ cup flour
• ½ tsp freshly ground black pepper
• 2 cloves minced garlic

Cook together stirring constantly for 2-3 minutes until foamy. Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy. Season with salt to taste. Add a little more beef broth if you like thinner gravy.

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Apple and Shallot Roasted Chicken

Apple and Shallot Roasted Chicken

This terrific roasted chicken recipe is a bit of a one pot wonder. Other than the roasted garlic mashed potatoes, which we prepared separately, the components of this meal all came from the same roasting pan. The whole chicken is simply roasted on a bed of shallots, carrots, parsnip and apples. Once roasted, the chicken and vegetables are removed and the pan drippings get skimmed of excess fat then pureed with the roasted apples, shallots and garlic into a simple gravy-like sauce to serve over the chicken. This makes a terrific Sunday dinner or if you have a free afternoon, this can roast away for a couple of hours while you run errands. In the last 20 minutes of roasting time you can prepare some mashed potatoes and enjoy an exceptional evening meal with not much effort at all.

Serves 4 - 6

• One 3 - 4 pound chicken, washed, trussed and seasoned with salt and pepper

To an open roasting pan add:

• 3 large apples, peeled cored and diced large
• 2 stalks celery chopped
• 1 head garlic, unpeeled
• 1 pound shallots, peeled
• 2 springs fresh rosemary
• pinch salt
• 1/2 tsp black pepper
• 1 pound carrots, sliced or cut in sticks
• 1 pound parsnip, sliced or cut in sticks 

Toss all together then place the chicken on top of the vegetables and roast, uncovered, at 350 degrees F for about 2 hours depending on the size of the chicken. I always use a meat thermometer pushed into the thickest part of the breast meat and take it out of the oven when the temperature hits 180-185 degrees F. Baste the chicken several times with the pan drippings during the roasting time. Let the chicken rest for about 10 minutes before carving.

Remove the carrots, parsnip, rosemary and garlic from the pan. Skim any excess fat from the pan. Puree the skimmed drippings along with the roasted apples and shallots to make the sauce. You can add a couple of cloves of the roasted garlic as well if you like. Some of the roasted garlic can also be used in the mashed potatoes if you like. If you find the sauce is a little too thin, just simmer it for a few minutes to reduce the volume and thicken it.

Apple and Shallot Roasted Chicken

This terrific roasted chicken recipe is a bit of a one pot wonder. Other than the roasted garlic mashed potatoes, which we prepared separately, the components of this meal all came from the same roasting pan. The whole chicken is simply roasted on a bed of shallots, carrots, parsnip and apples. Once roasted, the chicken and vegetables are removed and the pan drippings get skimmed of excess fat then pureed with the roasted apples, shallots and garlic into a simple gravy-like sauce to serve over the chicken. This makes a terrific Sunday dinner or if you have a free afternoon, this can roast away for a couple of hours while you run errands. In the last 20 minutes of roasting time you can prepare some mashed potatoes and enjoy an exceptional evening meal with not much effort at all.

Serves 4 - 6

• One 3 - 4 pound chicken, washed, trussed and seasoned with salt and pepper

To an open roasting pan add:

• 3 large apples, peeled cored and diced large
• 2 stalks celery chopped
• 1 head garlic, unpeeled
• 1 pound shallots, peeled
• 2 springs fresh rosemary
• pinch salt
• 1/2 tsp black pepper
• 1 pound carrots, sliced or cut in sticks
• 1 pound parsnip, sliced or cut in sticks 

Toss all together then place the chicken on top of the vegetables and roast, uncovered, at 350 degrees F for about 2 hours depending on the size of the chicken. I always use a meat thermometer pushed into the thickest part of the breast meat and take it out of the oven when the temperature hits 180-185 degrees F. Baste the chicken several times with the pan drippings during the roasting time. Let the chicken rest for about 10 minutes before carving.

Remove the carrots, parsnip, rosemary and garlic from the pan. Skim any excess fat from the pan. Puree the skimmed drippings along with the roasted apples and shallots to make the sauce. You can add a couple of cloves of the roasted garlic as well if you like. Some of the roasted garlic can also be used in the mashed potatoes if you like. If you find the sauce is a little too thin, just simmer it for a few minutes to reduce the volume and thicken it.

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A Sunday Dinner Menu

A Sunday Dinner Menu

This week we've featured all the recipes from our last Sunday Dinner. Here's a roundup. 

Easy Lemon Dijon Roast Chicken 

Apricot Hazelnut Sausage Stuffing Balls 

Lemon Herb Roasted Potato Nuggets 

Vanilla Cream Cheese Bundt Cake 

Just click the photos Below to be taken to the recipes.

A Sunday Dinner Menu

This week we've featured all the recipes from our last Sunday Dinner. Here's a roundup. 

Easy Lemon Dijon Roast Chicken 

Apricot Hazelnut Sausage Stuffing Balls 

Lemon Herb Roasted Potato Nuggets 

Vanilla Cream Cheese Bundt Cake 

Just click the photos Below to be taken to the recipes.

reade more... Résuméabuiyad

Apple Roasted Pork Loin Roast

Apple Roasted Pork Loin Roast

Apples and pork is a pretty traditional combination and I couldn't count the number of ways I've put the two together in the past but this one is a little different. The Granny Smith apples are diced quite small and then cooked in a reduction of honey, apple cider vinegar and spices. Granny Smiths are good to use because they won't break down into apple sauce during the cooking. The cooked apples are then used as a top crust and glaze for the roast pork. Our Perfect Roast Potatoes are an absolute must with this dinner at our house and should be at yours! Here's your Sunday supper! Originally published on Jan 10, 2010.

3 lb pork loin or rib roast

Season the pork with salt and pepper and open roast on a rack in a roasting pan at 375 degrees F for about a half hour.

Meanwhile dice very small, (about a 1/4 inch dice)

3 large Granny Smith apples, peeled and cored

In a large saute pan over medium heat add:

3 tbsp olive oil

2 cloves minced garlic

Cook for a minute or two to soften but not brown the garlic. Add:

1/2 cup honey

1/4 cup apple cider vinegar

1/2 tsp pepper

1/4 tsp sea salt

1 teaspoon Chinese five spice powder or  cinnamon

1/2 tsp freshly grated nutmeg

Bring the mixture to a boil and simmer until the volume is reduced by about half. Increase the heat to medium-high. Add the diced apple and cook, stirring occasionally until most of the liquid has reduced off.

After half an hour in the oven, take the roast out and spoon the apples all over the top. Return the roast to the oven, reduce the heat to 350 degrees F and cook uncovered until the internal temperature reaches 170 degrees F on a meat thermometer inserted into the center of the roast. Allow the pork to rest for about 15 minutes before carving and serving.

Apple Roasted Pork Loin Roast

Apples and pork is a pretty traditional combination and I couldn't count the number of ways I've put the two together in the past but this one is a little different. The Granny Smith apples are diced quite small and then cooked in a reduction of honey, apple cider vinegar and spices. Granny Smiths are good to use because they won't break down into apple sauce during the cooking. The cooked apples are then used as a top crust and glaze for the roast pork. Our Perfect Roast Potatoes are an absolute must with this dinner at our house and should be at yours! Here's your Sunday supper! Originally published on Jan 10, 2010.

3 lb pork loin or rib roast

Season the pork with salt and pepper and open roast on a rack in a roasting pan at 375 degrees F for about a half hour.

Meanwhile dice very small, (about a 1/4 inch dice)

3 large Granny Smith apples, peeled and cored

In a large saute pan over medium heat add:

3 tbsp olive oil

2 cloves minced garlic

Cook for a minute or two to soften but not brown the garlic. Add:

1/2 cup honey

1/4 cup apple cider vinegar

1/2 tsp pepper

1/4 tsp sea salt

1 teaspoon Chinese five spice powder or  cinnamon

1/2 tsp freshly grated nutmeg

Bring the mixture to a boil and simmer until the volume is reduced by about half. Increase the heat to medium-high. Add the diced apple and cook, stirring occasionally until most of the liquid has reduced off.

After half an hour in the oven, take the roast out and spoon the apples all over the top. Return the roast to the oven, reduce the heat to 350 degrees F and cook uncovered until the internal temperature reaches 170 degrees F on a meat thermometer inserted into the center of the roast. Allow the pork to rest for about 15 minutes before carving and serving.

reade more... Résuméabuiyad

Maple Chipotle Glazed Roast Chicken

Maple Chipotle Glazed Roast Chicken

A roast chicken dinner is about as homey as good cooking gets. At our house roasted potatoes are a must with a good roast chicken; not making roast potatoes would be a cardinal sin in my son's eyes especially. You can find our very popular version of English style roast potatoes here. We often roast off other root vegetables like carrots and Spouse's favorite parsnip to serve as well but the star of the show is always a perfectly roasted chicken.  

  

I like to brine my poultry before roasting but it's not essential if you are pressed for time. You can read more about my brining technique here. 

This one was particularly good with a sweet and smoky glaze to make for a perfect Sunday roast dinner.

Maple Chipotle Glaze

In a small pot sauté together:

2 cloves minced garlic

2 tbsp olive oil

Add

1/3 cup low sodium chicken stock

1/3 cup maple syrup

2 tbsp balsamic vinegar

1 tbsp dried thyme

1 tsp chipotle powder

Simmer slowly stirring often until the glaze reduces by at least half in volume.

Roast your chicken uncovered in a 350 degree oven. In the last half hour or so of cooking time, brush several layers of the glaze all over the chicken about every 10 minutes. Let the chicken rest for 10 minutes when it comes out of the oven before carving and serving.

Maple Chipotle Glazed Roast Chicken

A roast chicken dinner is about as homey as good cooking gets. At our house roasted potatoes are a must with a good roast chicken; not making roast potatoes would be a cardinal sin in my son's eyes especially. You can find our very popular version of English style roast potatoes here. We often roast off other root vegetables like carrots and Spouse's favorite parsnip to serve as well but the star of the show is always a perfectly roasted chicken.  

  

I like to brine my poultry before roasting but it's not essential if you are pressed for time. You can read more about my brining technique here. 

This one was particularly good with a sweet and smoky glaze to make for a perfect Sunday roast dinner.

Maple Chipotle Glaze

In a small pot sauté together:

2 cloves minced garlic

2 tbsp olive oil

Add

1/3 cup low sodium chicken stock

1/3 cup maple syrup

2 tbsp balsamic vinegar

1 tbsp dried thyme

1 tsp chipotle powder

Simmer slowly stirring often until the glaze reduces by at least half in volume.

Roast your chicken uncovered in a 350 degree oven. In the last half hour or so of cooking time, brush several layers of the glaze all over the chicken about every 10 minutes. Let the chicken rest for 10 minutes when it comes out of the oven before carving and serving.

reade more... Résuméabuiyad