Category Archives: Poultry

30-minute meals, Poultry

Turkey Meatballs with Walnuts, Cilantro, Golden Raisins, and Lemon-Cumin Yogurt Sauce over Couscous

Kristin and I are food psychic — strange but true. I’ve lost count of the number of times I’ve emailed her about a great cake I just made only to find she made the same thing (or something close) the day before. This blog has only confirmed my suspicions. I now double check the titles of her planned posts before doing my meal planning or, heaven forbid, I’ll risk making the same thing and will have lost a post opportunity. Last week, I opened up Molly Wizenberg’s A Homemade Life, planning to make bouchons au thon and these fantastic-sounding meatballs. Well, Kristin beat me to the tuna corks, but I’m happy enough to be able to share these sweet and savory meatballs. I suspected they would be lovely and so doubled the recipe for leftovers. I’m glad I did, because the second batch made for an amazing lunch the next day.

Turkey Meatballs with Walnuts, Cilantro, Golden Raisins, and Lemon-Cumin Yogurt Sauce
adapted from A Homemade Life by Molly Wizenberg (or via Orangette)

Makes about 40 meatballs (serves 4 for dinner plus leftovers the next day)

for the sauce:
2 cups (480 ml) plain yogurt
juice of 1 lemon
1 clove garlic, grated or minced
1/2 teaspoon ground cumin
1/2 teaspoon salt

for the meatballs:
2 lb (900 g) ground turkey or chicken (mix of light and dark meat)
1 small yellow onion, minced
2 eggs, lightly beaten
1/2 cup (15 g) finely chopped cilantro (coriander)
1 cup (100 g) chopped walnuts or pine nuts
1 cup (160 g) golden raisins, roughly chopped if they’re large
1 cup (100 g) panko or breadcrumbs
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
olive oil
cooked couscous, for serving

To make the yogurt sauce, combine the yogurt, lemon juice, garlic, cumin, and salt in a small bowl and whisk to combine. Set aside at room temperature to let the flavors develop while you make the meatballs.

To make the meatballs, gently mix all the meatball ingredients except the olive oil and couscous together in a bowl, using your hands. Take care not to overmix the meat (which would make the meatballs tough), but make sure all the ingredients are evenly mixed. Form the mixture into 1 1/2‑inch balls and set aside on a large plate. (Raw meatballs can be covered and refrigerated for up to 1 day. Alternatively, place them, not touching, on a rimmed baking sheet and freeze until hard, then transfer them to a heavy-duty plastic bag and freeze for up to 2 weeks.)

Heat a thin film of olive oil in a heavy skillet over a moderate heat and saute the meatballs in batches (don’t overcrowd them in the pan). As they begin to color, turn them gently with tongs so that they’re golden on all sides. They should be done when they’re evenly browned and feel medium firm (but not hard) to the touch. Place on a paper towel to drain. Add additional oil to the skillet if it looks dry and cook the remaining meatballs. Serve hot, warm, or cold with yogurt sauce and couscous.

Miscellaneous, Potatoes, Poultry

Beer Can Chicken and Roasted Sweet Potatoes with Maple Jalapeno Sour Cream

After over a year apart, Kristin and I were finally able to cook together last week during her trip back to the Midwest. In anticipation of her visit, and remembering her recent laments about the lack of weather worthy of grilling in Ireland, I cooked a few days of grill-friendly meals: fajitas (excellent excuse for homemade margaritas), kofta kabobs, and this summer’s favorite discovery, beer can chicken. I’ve read about the beer can technique for years but couldn’t bring myself to literally stuff a bird with a beverage until recently. My distrust was completely unfounded because this recipe rocks. Plus, it makes for a funny blog picture.

For a delicious and easy side dish, I roasted sweet potatoes and served them with make-it-in-a-minute maple jalapeno sour cream. I like to roast my potatoes right alongside the chicken to avoid heating up the kitchen. To roast sweet potatoes in a charcoal grill, simply wrap the sweet potatoes in foil (heavy duty recommended) and place them on or near the hot coals. Roast them until tender, usually 60 to 75 minutes, depending on the size of the sweet potatoes, their proximity to the coals, and the heat of the fire.

Beer Can Chicken

Beer Can Chicken
adapted from Food Network

Serves 6

You can also make beer can chicken in the oven instead of on a grill — try following the cooking instructions for this version of it (but note that this recipe calls for a smaller chicken; adjust your cooking time accordingly).

1 x 4 lb (about 2 kg) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can of beer

Remove the neck and giblets from the chicken and discard. Rinse the chicken inside and out, and pat it dry with paper towels. Rub the chicken lightly with oil, then rub it inside and out with salt, pepper and the dry rub. Set the chicken aside.

Open the beer can and take a few sips (make them big gulps so that the can is only half full). Place the beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place it in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when pierced with a sharp knife. Remove the chicken from the grill and let it rest for 10 minutes before carving.

***

Maple Jalapeno Sour Cream

Makes 2 cups

2 cups (480 ml) sour cream
1 jalapeno, minced (seeds and membranes removed before mincing if you don’t want it too spicy)
2 tablespoons maple syrup
salt and freshly ground black pepper, to taste

Gently mix all the ingredients in a small bowl. Serve immediately or cover and chill for up to 4 hours. Dollop on top of the roasted sweet potatoes.

Asian food, Poultry, Salads

Vietnamese Chicken and Mint Salad

When you’re a freelancer who works to deadlines, taking time off can be a mixed blessing. The time away is great, but I work overtime before I go to clear my desk and then more overtime when I come back to catch up. Kelly put it perfectly when she said it’s like trying to fit 25 hours of living (or working, in this case) into a 24-hour day, which is why we’ve been eating a lot of salads in my house for the past few weeks while I worked to clear my desk in advance of my solo trip back to the States. Salads are the summertime equivalent of wintertime one-pot wonders, but with the added benefit of coming together in no time at all (which also makes them perfect for lazy summer cooks). The flavors in this one are cool and crisp, but it’s still substantial enough for a main course, especially on hot days when you don’t feel like eating much of anything at all. Like the white bean, salami and spinach salad, this is another favorite salad that I make at least once every summer.

Vietnamese Chicken and Mint Salad
from Nigella Bites by Nigella Lawson

Serves 4 as a main course

A food processor or mandoline slicer makes short work of the chopping and shredding in this recipe. If you don’t want to turn on your oven to roast the chicken, you could poach it instead, or just buy a rotisserie chicken from the store and avoid heating up your kitchen altogether.

4 chicken breasts
olive oil
salt and freshly ground black pepper
1 red chili, deseeded and finely chopped
2 garlic cloves, finely chopped
1/4 cup (60 ml) freshly squeezed lime juice
1/4 cup (60 ml) nam pla (Thai fish sauce)
1/4 cup (60 ml) vegetable oil
1 tablespoon rice wine vinegar or white wine vinegar
1 tablespoon sugar
freshly ground black pepper
2 onions, finely sliced
1/2 head of white cabbage, shredded
4 to 6 medium carrots, shredded or grated
1 large bunch of mint, roughly chopped, with some set aside to garnish

Preheat the oven to 400°F (200°C). Lightly grease a baking tray with olive oil.

Place the chicken breasts on the baking tray. Drizzle the chicken with a little olive oil, then sprinkle both sides liberally with salt and pepper. Roast in the oven for 30 minutes, or until cooked through. Set aside to cool, then roughly chop into bite-sized chunks.

Meanwhile, in a medium bowl, combine the chili, garlic, lime juice, fish sauce, oil, vinegar, sugar, and black pepper to taste. Add the sliced onions to the mixture and set aside for 30 minutes.

In a big plate or bowl, mix the cabbage, carrot, mint and cooked chicken. Pour over the dressing and toss well, making sure everything is combined and covered thinly with dressing. Taste and adjust the seasoning as necessary. Serve on a flat plate with a little mint scattered on top.

Indian food, Poultry

Chicken Saag with Cucumber Raita

Just when I thought my food rut couldn’t get any deeper (you may have noticed my lack of posts), our CSA, Rare Earth Farm, delivered its first box of the season. How easy it is to forget the ease and joy of cooking after the harsh winter and cool spring of northern climates. But the box brought such an abundance of good, fresh produce I couldn’t help but be excited. Right now strawberries, spinach, and snap peas are making daily appearances at my house. The kids are delighted, though their clothes are suffering from the strawberry stains. And the spinach was so pretty, I had to photograph it even before the cooking began.

If you’re dealing with an overabundance of spinach, this chicken saag recipe is a great way to quickly use up a large quantity of it. The finished dish didn’t look quite as pretty as the bouquets of leaves I started with, but its creamy, delicate sauce more than made up for it.

Chicken Saag
adapted from Indianfoodforever.com

Serves 6

1 1/2 lb (680 g) spinach, stems removed if tough, washed and chopped
7 tablespoons vegetable oil, divided
1 inch piece of ginger, minced
5 cloves garlic, minced
2 large onions, minced
1 x 14 oz (400 g) can of diced tomatoes, crushed with your fingers
1 teaspoon salt
1/4 teaspoon cayenne pepper (or more if you like it spicy)
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
2 cardamom pods
1/8 teaspoon ground cloves
1 1/2 lb (680 g) boneless, skinless chicken, cut into 1 inch pieces
4 tablespoons milk
1 teaspoon garam masala
2 tablespoons butter, cut into cubes
basmati rice or naan, for serving

Put the spinach into a deep pan. Add 1/4 cup (60 ml) of water and cover. Bring to a boil and remove from the heat. When cool, puree the spinach in a food processor or blender and set aside.

Heat 4 tablespoons of oil in a large skillet or dutch oven. Fry the chicken for 3 to 4 minutes, until lightly browned. Remove the chicken from the pan and set aside.

Heat the remaining oil in the skillet and add the ginger, garlic and onions and saute until lightly brown. Add the tomatoes, salt, cayenne, ground coriander, turmeric, cloves, and cardamom. Sprinkle with 1 tablespoon of water. Cook for 10 minutes over a low heat. Add the chicken and milk to the skillet and simmer until the chicken is tender and cooked fully, about 10 to 15 minutes.

Add the spinach puree and garam masala to the skillet. Cook, stirring frequently, until the spinach starts sticking to the pan, about 5 minutes. Remove the skillet from the heat and stir in the butter. Keep the skillet covered until ready to serve. Serve with rice or naan.

***

Cucumber Raita

Serves 4

1 1/2 cups (360 ml) plain yogurt
1/4 cup (60 ml) milk
1/2 cucumber, peeled, seeded, and diced small
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper or garam masala

Beat together the yogurt and milk with a whisk until very smooth. Stir in the remaining ingredients. Sprinkle with cayenne or garam masala and chill for up to 2 hours. Serve this as a side dish to any spicy Indian dish.

Grains and pulses, Poultry, Vegetarian main dishes

Buttermilk Roast Chicken and Curried Quinoa with Coriander and Cashews

Of course I picked the warmest day of the year to roast chicken. But what could I do? The chicken had been marinating overnight and the only other dinner option involved a takeout menu. Happily, the chicken was worth the effort of hauling a fan up from the basement. I love make-ahead recipes and this is one of the best. Savory and succulent, the chicken went from fridge to plate in about 30 minutes.

The curried quinoa is one of many quinoa recipes that Kristin has kindly sent me. She jokingly labels them as my “friendly daily quinoa recipe” and occasionally questions whether I still want to be bombarded with them. And the answer is always yes! So far, they’ve all received rave reviews from my eager test subjects. Sam has become almost as big a fan of the grain as Reuben, and I can’t get enough of it either. A plate of quinoa is as satisfying as a bowl of pasta but without the usual sedating effects of processed (white) carbohydrates. I also prefer it to whole wheat pasta or brown rice, which can be a bit too hearty for my tastes. This version would work nicely with raita and naan for a light vegetarian dinner.

Buttermilk Roast Chicken
adapted from Nigella Express by Nigella Lawson

Serves 6

3 lb (1.4 kg) chicken drumsticks and/or thighs
2 cups (480 ml) buttermilk
1/4 cup (60 ml) plus 2 tablespoons vegetable oil
2 cloves garlic, crushed with the back of a large knife, skins removed
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon freshly ground pepper (coarse grind recommended)
1 teaspoon ground cumin
1 tablespoon maple syrup

Place the chicken in a large freezer bag and add the buttermilk and 1/4 cup (60 ml) of oil. Add the garlic cloves to the bag with the  salt and pepper. Sprinkle in the ground cumin and finally add the maple syrup. Squish around everything in the freezer bag  to mix the marinade and coat the chicken. Seal the bag, then place on top of a plate or other container (in case of leaks) in the fridge. Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour.

Preheat the oven to 425°F (220°C). Take the chicken pieces out of the bag and shake off the excess marinade. Arrange them in a roasting pan lined with aluminum foil.

Drizzle the 2 remaining tablespoons of oil over the chicken,  then roast the chicken in the oven for 30 to 40 minutes, or until brown, even scorched in parts, and juicily cooked through.

***

Naomi Rose’s Curried Quinoa with Coriander and Cashews 
adapted from The Irish Independent (by Aoife at Adventures in Veg), April 17, 2010

Serves 4 as side dish, 2 as main course

1 cup (170 g) quinoa
1 tablespoon sunflower or canola oil
1/2 red onion, chopped
1‑inch piece of fresh ginger, grated
pinch of red pepper flakes
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
1 3/4 cups (420 ml) water
1 bunch fresh coriander (cilantro), chopped
3/4 cup (120 g) frozen peas
a few handfuls of cashews

Rinse the quinoa well, drain, then set aside. Heat the oil in a pan over a medium heat, then add the onion and cook for about 5 minutes, until softened. Add the ginger and spices and cook for another minute or so. Stir in the salt and quinoa.

After a few minutes, add the water and half of the fresh coriander. Bring to a boil, cover, reduce the heat, and simmer until all the water has been absorbed, about 15 minutes.

Add the peas (you might need to pour in a tiny bit more water) and cook for 3 to 5 minutes, until the peas are cooked. Add the rest of the coriander and the cashews just before serving. Season to taste with salt and pepper. If using unsalted cashews, you will likely need to add at least 1/2 teaspoon salt.

Italian food, Potatoes, Poultry

Chicken Piccata with Buttermilk Mashed Potatoes

It’s often said that there are six degrees of separation in the world, but I always say it’s much less than that in Ireland because it’s such a small country. Let me give you some examples of what I mean. I’m four degrees removed from Prince Charles (I’m friends with a woman who worked with Seamus Heaney’s wife, and Seamus Heaney once sat next to Prince Charles at a dinner — this also makes me three degrees removed from Seamus Heaney). I’m three degrees removed from Bono (I worked on a book written by Adi Roche, who founded the Chernobyl Children’s Project International charity, which has Ali Hewson as its patron, who is married to Bono). And after meeting the lovely Sharon Hearne-Smith at the Bord Bia Irish food bloggers event two weeks ago, I’m now only two degrees removed from the Barefoot Contessa herself, since Sharon is a food stylist who works on her TV show. Sure, Prince Charles, Seamus Heaney and Bono all make for a good story, but it was talking to someone who has actually worked with Ina Garten — who has been in her house and had the legend herself make her a whiskey sour! — that made me swoon in fawning admiration (and, truth be told, complete jealousy).

Which is all as good a way as any to segue into this chicken piccata recipe. You probably know by now how much I love Ina Garetn’s recipes and how many of them I cook, so it’s no small thing to say this one is one of my favorites (plus kids tend to love anything breaded). Another great thing about this recipe is that you can easily turn it into Parmesan chicken by adding 1/2 cup (50 g) grated Parmesan to the breadcrumbs and omitting the lemon sauce. I won’t kid you, the method is a little time consuming and messy, what with all the pounding and measuring and bowls to clean afterward, but the results are worth it.

You could serve just about any vegetable with this; I made these green beans dressed with lemon juice, olive oil and sea salt.

Chicken Piccata
adapted from Barefoot Contessa at Home by Ina Garten

Serves 4

As an alternative to flattening the chicken with a meat tenderizer, simply butterfly each breast, cut it in half and proceed with the rest of the recipe as written.

4 boneless, skinless chicken breasts
salt and freshly ground black pepper
1/2 cup (50 g) all-purpose flour
1 or 2 large eggs
1/2 tablespoon water
1 cup (50 g) seasoned dry breadcrumbs (I used Paxo brand here in Ireland)
good-quality olive oil
3 tablespoons (45 g) unsalted butter, at room temperature, divided
juice of 2 lemons (to yield 1/3 cup (80 ml) juice), lemon halves reserved
1/2 cup (120 ml) dry white wine
sliced lemon, to garnish
chopped fresh parsley leaves, to garnish

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound with a meat tenderizer or rolling pin until it’s 1/4 inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour and shake off the excess, then dip in the egg and lastly the breadcrumb mixtures.

Heat 1 tablespoon of olive oil in a large frying pan over a medium to medium-low heat. Add the breaded chicken breasts and cook for 2 to 3 minutes on each side, until browned. Place them on the lined baking tray and allow them to bake in the oven for 5 to 10 minutes while you make the sauce.

To make the sauce once you’ve cooked all the chicken, wipe out the pan with a dry paper towel. Over a medium heat, melt 1 tablespoon (15 g) of the butter, then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over a high heat for about 2 minutes, until reduced by half. Off the heat, add the remaining 2 tablespoons (30 g) butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with slices of lemon and a sprinkling of fresh parsley to garnish.

***

Buttermilk Mashed Potatoes 
from A New Way to Cook by Sally Schneider

Serves 4

You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

1 1/4 lb (570 g) floury potatoes, such as Kerr’s Pink, Maris Piper or Yukon Gold, peeled and cut into 2‑inch chunks if large
1 1/2 teaspoons kosher salt
3/4 cup (180 ml) buttermilk, warmed (not hot)
1 tablespoon (15 g) unsalted butter
freshly ground black pepper

Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over a high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup (60 ml) of the cooking water.

Return the potatoes to the pan and set over a low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill or potato ricer. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.

Asian food, Poultry, Salads

Chicken Burgers with Lemongrass and Lime and Spicy Slaw

When I moved to Ireland 11 years ago, any ingredient that was the least bit exotic was almost impossible to find, or at least it was outside of upmarket Dublin delis or ethnic markets. I remember how excited I was after a couple of years here to find a local store that sold sweet potatoes and butternut squash, though an Irish friend asked me what the squash was after seeing it sitting on my kitchen counter. To this day, when I buy an eggplant (aubergine) or avocado, the checker will sometimes ask me what it is, leaving me to wonder if I’m really the only person who’s ever come through their line to buy these things. Just last week, when I saw that my store was stocking fresh lemongrass, I snatched up a bundle with this recipe in mind after recently watching Bill Granger make it on his Bill’s Holiday TV show, but laughed when I looked at the receipt and saw that the checker had charged them as scallions.

I’m just happy to have found it at all, since these burgers and this fresh, zingy slaw were the perfect dinner for the equally unexpected hot, sunny weather we had this past weekend. But if you can’t find lemongrass (I certainly didn’t expect to!), you could either substitute the zest of half a lemon or just leave it out altogether and the burgers will still have plenty of flavor. With or without the lemongrass — and with or without the accompanying summer weather, for that matter, seeing as how you can’t count on that either in Ireland anymore — I’ll definitely be making both of these dishes these again.

Chicken Burgers with Lemongrass and Lime
adapted from Holiday by Bill Granger

Serves 4 to 6

1 lb (450 g) minced chicken
1 small onion, grated
1 clove garlic, crushed
1 stalk lemongrass, white part only finely chopped (or the zest of 1/2 lemon or omit altogether)
3/4 cup (75 g) fresh white breadcrumbs
2 tablespoons chopped cilantro
zest of 1 lime
1 tablespoon fish sauce
2 teaspoons sugar
vegetable oil, for brushing
soft rolls, to serve
lettuce, to serve
chili sauce, to serve
mayonnaise, to serve

Mix the chicken, onion, garlic, lemongrass, breadcrumbs, cilantro, lime zest, fish sauce and sugar in a large bowl and gently mix everything together well with your hands (try not to overwork the burgers). Shape into 6 patties, then cover and refrigerate for 30 minutes to allow them to firm up a bit.

Heat a barbecue or grill pan and brush the burgers with a little oil. Cook for 4 minutes on each side, or until cooked through. Serve the burgers on soft rolls with lettuce, chili sauce and mayonnaise.

***

Spicy Slaw
adapted from Holiday by Bill Granger

Serves 8

I left out the thinly sliced red onion called for in the original because I don’t personally care for raw onion, but by all means add it back in if you want to. The original recipe doesn’t call for basil either, but I had half a bunch in my fridge and wanted to use it up. You could use any combination of these herbs that you like or have to hand.

for the salad:
4 celery stalks, thinly sliced
2 large carrots, grated
2 large handfuls grated white cabbage
2 large handfuls grated red cabbage
1 large handful mint leaves, roughly chopped
1 large handful basil leaves, roughly chopped
1 large handful coriander leaves, roughly chopped

for the sweet chili dressing:
1 or 2 red chilies, deseeded and finely chopped
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon sugar

Toss all the salad ingredients together in a large bowl. In a separate bowl, mix all the dressing ingredients together, stirring until the sugar has dissolved. Add the dressing to the salad and toss together. Serve immediately.

30-minute meals, Cakes, Italian food, Poultry, Slow cooker

Grilled Chicken with Gremolata, Slow Cooker Baked Potatoes, and Key Lime Coconut Cake

Sometimes I’ll try a new recipe and find myself shocked that it isn’t already part of my regular recipe rotation. You know the ones — quick, easy, cheap. This is one of those recipes. In the time it takes to preheat your grill, you can make a fabulously fresh-tasting paste of fresh herbs, lemon, and garlic to top the chicken. Serve the chicken with already cooked slow cooker baked potatoes (another I‑can’t-believe-how-easy-this-is preparation) and fresh steamed vegetables for a light but memorable dinner. If you have an extra half hour, you can whip up the equally quick, equally fabulous coconut cake. I knew it was a successful dessert when I noticed my usually sugar-avoiding mother-in-law sneaking slivers of it before dinner the following night.

Grilled Chicken with Gremolata
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 4

1/4 cup (10 g) finely chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon zest
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped garlic
1 tablespoon olive oil
2 lb (900 g) skin-on, cut-up chicken (breasts, thighs, and/or legs)
salt and freshly ground black pepper

In a small bowl, combine the parsley, extra virgin olive oil, lemon zest, oregano, thyme, and garlic. Set the gremolata aside.

Preheat a charcoal or gas grill for medium heat. Rub the olive oil over both sides of the chicken. Season the chicken to taste with salt and pepper. Grill the chicken over medium heat until it’s just cooked through (10 to 15 minutes for breasts, 15 to 20 minutes for legs/thighs). Transfer the chicken to a platter. Immediately spoon the gremolata over the chicken and serve.

***

Slow Cooker Baked Potatoes

baking potatoes (as many as your slow cooker can hold)
aluminum foil

Wash the potatoes and prick them with a fork in a few places. Wrap each potato with aluminum foil. Place the wrapped potatoes in your slow cooker. Cover the slow cooker and cook the potatoes on low for 8 to 10 hours.

I gussied these up in the picture above by dicing the cooked potatoes, leaving the skins on, then topping them with melted butter, salt, pepper, and freshly chopped chives.

***

Key Lime Coconut Cake
adapted from Gourmet, March 2008

Serves 8

1 cup (90 g) sweetened flaked coconut
1/2 cup (110 g) unsalted butter, softened
1 1/4 cups (250 g) granulated sugar
1 tablespoon grated Key lime zest
2 extra-large eggs
1 3/4 cups (210 g) self-rising flour
3/4 cup (180 ml) whole milk
1/4 cup (60 ml) plus 1 tablespoon fresh Key lime juice, divided
1 1/4 cup (150 g) confectioner’s (icing) sugar
1 tablespoon rum (optional)

Preheat the oven to 350°F (180°C) with the rack in the middle. Generously butter a springform cake pan and line the bottom with a round of parchment paper.

Toast the coconut in a small baking pan in the oven, stirring once or twice, for 8 to 12 minutes, until it’s golden. Cool. Leave the oven on.

Beat together the butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in the eggs 1 at a time. Stir together the flour and 1/2 cup coconut (reserve the remainder for the topping). Stir together the milk and 2 tablespoons lime juice. At low speed, mix the flour and milk mixtures into the egg mixture alternately in batches, beginning and ending with flour.

Spoon the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until golden and a wooden pick inserted into the center comes out clean. Cool the cake to warm, then turn out of the pan and remove the parchment paper.

Whisk together the confectioners sugar, the remaining 3 tablespoons lime juice, and rum (if using) and pour over the cake. Sprinkle with the remaining coconut.