I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Last week, we celebrated several of Fall’s best flavors with Homespun‘s Poached Pear & Butternut Squash Salad. But why stop there? Our dream fall spread deserves a meat entrée to write home about. So this week, we handed over the reigns to Chef Jason again, this time to bring us his Bourbon Honey Braised Pork Shoulder.
This is one of those wonderful excuses to pull out your trusty Dutch oven; you’ll be slow-cooking this pork shoulder tender for a couple of hours, but as you’ll see, the fruits of your labor will be worth it.
Upon browning the pork, your sautéed garlic and onions will meet the smooth honey, brown sugar, sherry vinegar and bourbon reduction. And by introducing a blend of rich aromatics (thyme sprigs, black peppercorns and whole coriander seeds) to the pot, the macerated pork will be simply teeming with flavor. My favorite part? This meat entrée pairs so so so perfectly with seasonal roasted fruits such as figs, pears, apples, plums and onions. And just you wait until we share Chef Jason‘s recipe for those broccolini bundles! Cheers, Kat
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After my most recent trip to wine country with Williams-Sonoma and Fortessa, I vowed to bring back the magic of mealtime…even (and especially) on a weeknight. As promised yesterday, today we’re bringing you this easy lemony garlic roasted chicken recipe with roasted herbed vegetables recipe to elevate your dinner routine at home, too.
Roasted chicken is easy. It’s not fussy, nor overly complicated to prepare, and it’s always a crowd-pleaser. Plus it’s one of those recipes that you can easily squeeze three different meals out of. Aromatic herbs infuse the entire bird and vegetables with rich flavor, making each and every bite juicy and tender. And with the sweet caramelization of the carrots, onions, and herbed potatoes (I never knew a potato I didn’t like, and these are no exception), you have an easy, “one-pot” meal which means clean up is just as easy. Click through below to get the full recipe and tell me Friends, what dishes do you turn to as you plan more time around the table? Truly, MKR
P.S. Here’s a little takeaway when preparing roasted chicken: save the chicken caracas to make homemade chicken broth. In a large pot simply throw in the chicken caracas, any vegetables you have laying around even vegetable tops (think carrots, onions, leeks, parsnips, etc.), fresh herbs (thyme, parsley, even a little rosemary), salt, pepper, 3 bay leafs and about 4 quarts of water. Bring to a boil, then immediately reduce to a simmer for 2 hours. Remove the caracas and any large vegetables, strain out the rest, let cool completely and divide into smaller Ziploc bags and freeze for future use. Zero waste, and 100% delicious.
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Lemony-Garlic Roasted Chicken with Herbed Vegetables
Remove the chicken giblets. Rinse the chicken inside and out and pat dry.
Salt and pepper the inside of the chicken. Stuff the cavity with the 4 quarters of lemon, both halves of the garlic, and small onion.
In a large roasting pan cover the bottom with onions, garlic, carrots, potatoes, and 3/4 of the thyme. Drizzle with olive oil, salt and pepper and lightly mix.
Place the chicken directly on top of the vegetable/potato mixture and tie the legs together with string and tuck the wing tips under the body of the chicken.
Brush the outside of the chicken with the melted butter and liberally sprinkle with salt, herbed salt, and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 15 minutes.
Slice the chicken and place it on to a platter with the vegetables and garnish with fresh thyme.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
You know, there’s really not much straying from the usual dishes on Thanksgiving (turkey, stuffing, green bean casserole, cranberry sauce, etc.) but every year, I try to do a different take on the classics. Especially when it comes to the stuffing and the cranberry sauce (I’m really obsessed with cranberries right now).
I always really enjoy a good crunch with soft bites, and I’ve found that Thanksgiving stuffing is the perfect dish which to add a little crunch. By adding cranberries, walnuts, plenty of fresh herbs and a sprinkling of pomegranate seeds to the stuffing, the dish welcomes another depth of flavor and texture.
But I’m sure you have someone around the table that wants their dishes how they like it, year after year, no changes (in my case: my entire family). Luckily, my Thanksgiving stuffing recipe doesn’t change much even with my addition of cranberries and pomegranate seeds. Per the recipe those are added at the end making it easy to incorporate those to just half of the dish, while leaving the other classic.
A quick way to elevate your cranberry sauce, another Thanksgiving classic, is to add freshly grated orange peels, juice from the orange and a sprinkle of cinnamon. The cinnamon adds a level of warmth while the orange adds a new crisp bite of citrus. And I like to think my cranberry sauce is even more gorgeous atop with fresh orange peels. Don’t the colors just pop!?
This year I also traded out our standard dinner rolls for the buttery, melt in your mouth, croissant roll. And no I didn’t slave away for hours in the kitchen making them from scratch, instead I opted for the taste-like-made-from-scratch-but-really-they’re-frozen croissants from Williams Sonoma. These guys, including the chocolate, have always been a Christmas morning tradition for my family so I thought why not enjoy them on Thanksgiving as well.
Lastly, I’ve found that pre-cutting your turkey to serve makes it so much easier for guests to help themselves (not to mention it’s such a more gorgeous presentation!). After all, nobody wants to stare at a turkey carcass while they dig in for seconds. Oh, and a brass serving set and fresh eucalyptus from Trader Joe’s (for only $5) instantly elevates the turkey platter to impress everyone around the table. TRULY, MKR
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