Dinner Archives - Page 70 of 75 - What the Forks for Dinner?

Simple Roast Chicken

Simple Roast Chicken

Roasted Chicken………just saying it sound delicious! So, for Date Night Dinner this week it’s a two-fer. You can easily get two meals out of this bird. Tim and I had the roast chicken with a wedge salad, it was wonderful. Then with the left overs I made a easy Chicken Risotto ( recipe to come in the near future).

I have been making my chicken this way for years. The first time I thought,WOW thats a lot of salt. I had it originally at a friends house and when I ask her to share the recipe she said it really wasn’t a recipe, but more of a method. Well I have returned it into a recipe……… otherwise how could I share it with you.

When you are making the chicken, the key things to remember are 1. Use the full tablespoon of salt. Kinda let it rain down over the bird covering it with the salt. 2.DO NOT add any liquid. It will not be the same if you do. 3. Save the juice from the pan. You can use it to dip the bird in or save it to use in any kind of chicken dish with the left over chicken……..assuming there is any!

When my nephew was small he was at my house a lot………… and whenever I said I was making chicken for dinner he wanted to know if it was the chicken with the sauce. Also in my family the crispier the skin the better. And this skin is crispy, crispy, crispy……..

So enjoy a dinner for two ……..twice!!!

Simple Roast Chicken

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Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Bake
Cuisine: American

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Ingredients

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One 2– to 3-pound chicken
1 tablespoon Kosher salt
Freshly ground black pepper
2 teaspoons minced thyme

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Instructions

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
Salt and pepper the cavity, then tie the legs of the bird together. Tying the chicken helps it cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken— (1 tablespoon). I know it seems like a lot but it makes a nice uniform coating that will result in a crisp, salty, flavorful skin. Season to taste with pepper.
Place the chicken in a roasting pan and roast for 50 -60 minutes or until internal temperature is 165*. While the chicken is roasting, leave it alone,don’t baste it, and do not add any liquid.Remove it from the oven and add the thyme to the pan. After it is out of the oven,baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Reserve the juices that are in the bottom of the pan. You can use some to dip the chicken in ( the juices are beyond delicious) or you can save it to flavor a dish using any left over chicken.
The preparation is meant to be rustic Serve with a simple green salad.

Keywords: chicken, salt, pepper, dinner, bake

Beer Cheese Pretzel Burger

Beer Cheese Pretzel Burger

I just couldn’t wait to post this!!!! I must say in all my years of cooking this is by far the best burger I have ever made!!!

The new craze is the pretzel bun, you see it on commercials and in restaurants………so, after the success of my post for Auntie Anne’s Pretzels:Copycat Recipe I wanted to find a way to use the recipe again. So, instead of pretzels………..pretzel buns. They were easy to make and turned out awesome.

I remembered hearing something about beer cheese from one of my cousins who used to live in ……….where else……..Wisconsin. If memory serves……which it doesn’t always at my age………..he said it was served with a burger.

Ok……so I had the bun, the burger, and the cheese, but what for the topping? I love grilled onions on a burger , and since I was only using part of a beer for the cheese, I figured I would use the rest for the onions. Yum!!!! The whole thing came together in total harmony. Now the only thing that may have made this just a bit more awesome would be if the burgers were grilled. Since neither Tim nor I are the “grill no matter the weather type” we did them on a flat griddle. Of course there is something to be said about a burger on a flat grill. “Flat-Top” burgers remind me of the old ‘Pro Shop” in Sterling, Illinois. They served up the best burger, until the unfortunate fire that destroyed the business. But, the memory can never be destroyed.

However you chose to prepare your Beer Cheese Pretzel Burger it will be a burger that you will not forget, and will make again and again……….I know we will!

Beer Cheese Pretzel Burger

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Author: Marty Boyd
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 2 1x
Category: Burger
Method: cook
Cuisine: American

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Ingredients

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For the beer cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 bottle beer
3/4 cup sharp cheddar, shredded
1/2 teaspoon Dijon mustard
dash of hot sauce (optional)
For the beer-caramelized onions
2 large onions, thinly sliced into rings
2 tablespoons unsalted butter
1 tablespoon sugar
1/4 cup beer
Salt and garlic pepper
For the burgers
2 burger patties cooked to your liking
2 pretzel buns (I made mine from the my Auntie Anne’s Pretzels-Copycat recipe)

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Instructions

Beer cheese:
Melt butter in a small sauce pan over medium-low heat
When it bubbles and foams, add the flour and whisk together to form a paste.
Cook, whisking constantly, until the mixture turns from white to light tan.
Gradually whisk in the beer and slowly add the cheese, continuing to whisk until you have a thick cheese sauce. Stir in hot sauce if using. Remove from heat and set aside until ready to use (you may have to reheat it to top the burger).
Beer caramelized-onions:
Melt the butter in a heavy skillet over medium-high heat, then add the onions, sugar , and beer. Cook onions over low to medium low heat until caramelized, about 20-25 minutes.
To Assemble:
Place a patty on the bottom half of the bun.
Dollop generously with warm beer cheese and top with half the caramelized onions.
Top with the other half of the bun and serve with fries.

Notes

We used some of the beer cheese to dip our fries………

Prep and cooking time does not include making the pretzel buns.

Keywords: pretzel bun, burger, beer cheese, onions,

Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

I am finding out that in the blogging world, things can and do go awry…….I guess I should have know that it would not always be smooth sailing. I use a photo editing program that is currently experiencing difficulty. So this post will not have my usual formatting. As soon as my editing program is back to normal I will replace the photos to the type I usually have.

So, that being said ………..this weeks Date Night Dinner is of a lighter fare. We are still trying to eat “better”. I am once again using beans, but this time in a salad. In one of my previous jobs we had a lemon rosemary chicken marinade that we used for our chicken and I always thought it made the chicken juicy and flavorful. So since I could not for the life of me remember the recipe, I made up my own. It turned out very good. I used some of the same flavors for the salad and viola`……..a match made in heaven.

Maybe I am thinking of spring and summer and this will be a perfect dinner to eat alfresco. In better weather ……..the day I made this was one of the many days that it snowed this past month……..you could easily grill the chicken for your alfresco dining pleasure!

Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

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Author: Marty Boyd
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 2 1x
Category: dinner
Method: cook
Cuisine: American

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Ingredients

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2 tablespoons red wine vinegar
1 tablespoon fresh rosemary, chopped
2 cloves garlic, chopped
Juice of 1/2 lemon
5 tablespoons olive oil, divided
salt & pepper
2 – 6oz boneless, skinless, chicken breast
2 tablespoons dijon mustard
Juice of 1/2 lemon
1 tablespoon red wine vinegar
1 15oz can cannellini beans, drained and rinsed
2 cups baby arugula
1/8 small red onion thinly sliced

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Instructions

For the Chicken:
Whisk together the 2 tablespoons red wine vinegar, the rosemary, garlic, juice from 1/2 the lemon, 2 tablespoons olive oil, 1/4 teaspoon salt and pepper in a dish large enough to hold the chicken breast. Add the chicken turning to coat with marinade. Cover and refrigerate for 30 minutes.
Heat 1 tablespoon of olive soil in a skillet over medium heat. Remove the chicken from the marinade ( throw away remaining marinade). Cook 6 to 8 minutes per side ( depending on thickness of chicken) until cooked through (internal temperature of 165*)
For the Salad:
In a large bowl whisk the dijon mustard, juice form 1/2 lemon, 1 tablespoon red wine vinegar, and 2 tablespoons for reaming olive oil, and salt and pepper to taste. Add beans, arugula, and red onion, toss to combine.
To Serve:
Divide the salad between to dinner plates and serve with chicken breast.

Keywords: chicken, garlic, lemon, cannellini beans, arugula, dinner