Citrus Chicken

Citrus Chicken
The Citrus Flavors Permeates The Chicken!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes

 

Ingredients
6 lb. whole chicken roaster
1 lb. assorted fingerling potatoes, halved
2 oranges
2 limes
1 lemon
2 tsp garlic, minced
1 tsp dried oregano
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper

Cooking Tools
Roasting pan
Mixing bowl

Directions
Preheat oven to 400 Degrees F.  Slice the oranges, lime and lemon in halves and and juice into a mixing bowl. Place the juiced citrus halves and line the baking pan.
Whisk in oil, garlic, oregano, salt and pepper into the mixing bowl with the citrus juice, set aside.  Prep the chicken by cutting the back bone out of the chicken, so you can lay it flat.  Place the chicken, breast side up on the layer of citrus halves.  The citrus halves acts like a platform for the chicken to lay on, so it bakes and not boils in the marinade.  Place fingerling potatoes around the chicken and pour the the citrus marinade over the chicken and potatoes evenly.  Let stand for 15 minutes before placing in oven.  Bake for 1 1/2 hours or until juices run clear.  Let the chicken rest for 5 minutes before carving.  Use the pan juices as the sauce for the chicken.
Serves 4

Broken Fence Granita

Broken Fence Granita
Perfect For An After Dinner Treat!
Difficulty: Easy
Prep Time: 5-6 hours
Cooking Time: No cooking required

This Lovely Wine Is From Broken Fence Vineyard.  Danville, Ohio

 

Ingredients
2 cups Broken Fence Red Wine or Pinot Noir, Merlot
1/2 cup sugar
mint leaves for garnish

Cooking Tools
Shallow baking dish
Fork

Directions
In a shallow baking dish; add 2 cups of wine and 1/2 cup sugar and whisk.  Allow sugar to melt completely before placing in the freezer. Within the hour, remove the baking dish from freezer and using the fork, start scraping the ice as some of the wine will start to freeze. (Keeping the wine shallow will allow the wine mixture to freeze quicker).  Place back in freezer and repeat this process every hour for about 4 hours.  The higher the alcohol content, longer it will take to crystallize. Place in dessert dishes, garnish with mint leaves.  Serve immediately as a palate cleanser between dinner courses or as a after dinner treat.
Serve 4

Lamb Pita Burger

Lamb Pita Burger
This Burger Has Classic Mediterranean Flavors!
Difficulty: Easy
Prep Time: 30 minutes 
Cooking Time: 8-10 minutes 

 Ingredients
4 pita bread
1/2 lb. ground lamb
1/2 lb. ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup sun dried tomatoes in oil
1/2 cup feta cheese crumbles + topping
2 tbsp fresh oregano leaves
1 tbsp fresh mint leaves
1 tbsp fresh dill
1 garlic clove
salt
pepper
2 tomatoes, sliced
English cucumber, slices
2 cups spring mix
Tzatziki Sauce for condiment

 Cooking Tools
Food processor
Grill pan
Mixing bowl

Directions
Place onion, green pepper, sun dried tomatoes, 1/2 cup feta cheese crumbles, oregano, mint, dill and a clove of garlic into a food processor. ( If you do not have a food processor, just mince as fine as you can).  Pulse into a minced consistency and place mix into a mixing bowl with the ground lamb and beef.  Mix thoroughly by hand until well incorporated and form into 4 burger patties.  Pinch of salt and pepper per patty.  Place grill pan on high heat until pan is hot.  Place burgers on grill and cook for 3-4 minutes on each side. Slice open top portion of pita bread to create a pocket for the burger.  Place spring mix, burger, tomato and cucumber slices into the pita.  Serve with a side of extra feta cheese crumbles and Tzatziki Sauce.
Serves 4

Peach Glazed Roasted Ham

Peach Glazed Roasted Ham
Just In Time For Easter Dinner!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 3 hours

 

Ingredients
6 lb. bone-in fresh ham
1/4 cup soy sauce
10-12 whole cloves
pepper

Peach Glaze
Ingredients
1 cup peach nectar
1/2 cup brown sugar
1/2 stick butter
3/4 cup peach/apricot preserve
1/4 tsp cinnamon
pinch of ground clove
pinch of nutmeg
2 cups frozen peach slices

Cooking Tools
Roasting pan
skillet
Pastry brush

Directions
Preheat oven to 375 Degrees F.  Cut fresh ham, slicing 1/4 inch deep into the fat-side.  Slicing across the the ham 1 inch apart and repeat going the opposite direction, creating a crosshatch pattern.  Rub soy sauce all over the ham, grind some pepper and insert whole clove in between the crosshatch pattern.  Place in oven and cook for 3 hours. for the last hour, brush peach glaze (just the glaze not the peaches) over the ham every 15-20 minutes. Reserve some of the glaze for pouring with the peaches before serving!  Let ham rest for about 10 minutes before carving.

For the Peach Glaze: In a skillet, add butter and sugar on low heat.  When the sugar starts to melt, add peach nectar, peach preserve, cinnamon, ground cloves, nutmeg and frozen peach slices.  Cook for 20 minutes on a simmer.
Serves 6-8

Heirloom Tomato Salad

Heirloom Tomato Salad
Served With A Vinaigrette
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time:  No cooking required

Ingredients
6-8 cups arugula/ spring mix
1 lb. assorted Heirloom tomatoes, quartered
1 cup candied pecans
1 cup goat cheese, chunks
1 cup chives, sliced

Cooking Tools
Mason jar with lid

Direction
Place ingredients in order on serving plates in layers, drizzle with vinaigrette. (recipe below)
Serves 4

Vinaigrette
Ingredients
1/2 cup white wine vinegar
1/2 cup olive oil
3 tsp sugar
1 tsp salt
pepper

Directions
Place ingredients in a mason jar with lid and shake for about a minute.

Pasta Puttanesca

Pasta Puttanesca
Such A Flavorful Pasta Dish!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 25 minutes

Serve With A Tuscan Crusty Loaf

 

Ingredients
1 lb. fresh or dried pasta, cooked
2 tbsp olive oil
4 cloves garlic, sliced thin
4 anchovies fillets
2 tsp anchovies paste
1/4 tsp crushed red pepper flakes
1 cup black olives or cured, rough chop
1/4 cup capers
3 cups chunky crushed tomato sauce
1 can diced tomatoes, drained
2 tsp sugar
3/4 cup fresh parsley leaves
salt
pepper

Cooking Tools
skillet

Directions
On medium heat, add olive oil to pan with garlic, anchovies fillets, anchovies paste and red pepper flakes.  Stir and cook until anchovies melt into the oil and garlic slices are tender.  Add crushed tomatoes, diced tomatoes, sugar, black olives, capers and cook on low heat until bubbly and liquid reduces a bit, about 10-15 minutes.  Toss in cooked spaghetti and fresh parsley and coat the pasta with tomato sauce and cook for additional 2 minutes until completely heated through.  Salt and pepper to taste.
Serves 4
 

Kentucky Hot Brown

Kentucky Hot Brown
Originated From The Brown Hotel In Louisville, Kentucky!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25-30 minutes

 

Ingredients
8 slices thick cut maple bacon
6 thick slices of bread, crust removed, toasted
1 large tomato, diced
1 lb. roasted turkey breast, sliced thick
1/4 cup green onions, sliced (optional)

Mornay Sauce
3 tbsp butter
1/4 cup all-purpose flour
2 cups milk
1 cup grated white Cheddar
1/2 cup grated Swiss cheese
salt
pepper
pinch of nutmeg

Cooking Tools
Skillet/ frying pan
Sauce pan
Baking dishes

Directions
Preheat oven to 400 Degrees F.  In a skillet, add bacon and cook on medium heat until bacon is cooked and is brown and crispy.  Place cooked bacon on paper towels to drain excess oil, set aside.

Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until melted (do not brown). Add the flour and stir with a whisk to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown. Add the milk all at once, and continue to stir with  whisk, while bringing mixture to a simmer.  Continue to cook until smooth and thick, using a whisk to break up any lumps that form. Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined. The cheese will thicken the sauce, so additional milk may be added. Add salt, pepper and nutmeg to taste.

To Assemble: Cut toast into triangles. Layer some toast overlapping each other in individual baking dishes. layer roast turkey on top of toast and then add some diced tomatoes on top of turkey.  Ladle about 1/2 cup of Mornay sauce evenly on top of turkey breast and tomatoes.  Place bacon on a crisscross on top of the Mornay Sauce.  Place in oven for 10 minutes until hot and bubbly. Garnish with green onions (optional).
Serves 4

Serve With A Refreshing Salad!