Roasted Chicken with Fresh Herbs

Roasted Chicken and Fresh Herbs

 

This recipe masters the Roasted Chicken.

It comes out of the oven out juicy with super crunchy flavorful skin, packing major fresh herb flavor. It was recommended to me by a person I highly recommend you get to know, Vanessa from Without a Measuring Cup.

Vanessa is a personal chef  and event planner based in Boston and she happens to be one of my sweetest friends from college. We spent many nights dancing away at clubs in Miami and now we share the same love for great food and cooking.

Her cooking mantra is all about not measuring every single ingredient and allowing her senses to guide her. This same method describes how I fell in love with cooking… glass of wine in hand, playing with the flavors and using your senses, not tying yourself to a strict recipe. It helps you become more comfortable in the kitchen which can completely change your perspective on cooking!

Vanessa’s Roasted Chicken with Fresh Herbs recipe is adapted from the James Beard Award winning chef Gordon Hamersley’s recipe and you can check out an interview she had with him right here.

Print Recipe
Roasted Chicken with Fresh Herbs
Roasted Chicken with Fresh Herbs
Course dinner
Cuisine American, French
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course dinner
Cuisine American, French
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425 degrees F.
  2. Combine the ingredients for the herb mix together and set aside.
  3. Remove the backbone of the chicken (or have your butcher do it).
  4. Next, starting on one side of the chicken, carefully insert your fingers into the skin and the breast meat and loosen the skin. Do this throughout the chicken- you want to make space between the skin layer and the meat.
  5. Fill the area between the skin & the meat with the filling. Rub the herb filling all over the meat of the chicken and inside the skin. (Get in there good!)
  6. Rub the outside of the chicken with salt & pepper & and left over herb mixture
  7. A roasting pan with a rack works best but you can also use a large baking pan. Place your chicken in the roasting pan (or baking pan) and into your pre-heated oven and cook for 45 minutes.
  8. For a nice brown, crispy chicken, finish by broiling on high for 3-8 minutes. Since ovens vary so much, keep on eye on the chicken so that it doesn't burn.
  9. Remove from the oven, let cool a couple minutes, and enjoy!
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Served with with these honey glazed carrots and steamed broccolini.

 

 Fire alarm was not my friend cooking this dish. 🙂

 

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keely marie

Thai Chicken & Pineapple Purple Fried Rice

Thai Chicken & Pineapple Purple Fried rice by KeelyMarie.com

 

What in the world…purple rice?  PINEAPPLE purple fried rice. Are my recipes getting too weird for you guys? I hope not, because this is seriously one of my favorite dishes I’ve ever cooked. SO ADDICTING. Thai fried rice is really different from traditional soy sauce seasoned fried rice and it’s a refreshing switch up. You don’t need to use purple rice, but if you can find it in your store then definitely DO.

I loaded this dish with veggies, chicken, and good stuff. Think carrots, scallions, edamame, bean sprouts, peanuts, basil, jalapeño, and pineapple. Then, to top it off, you use coconut milk and fish sauce for even more flavor. Oh…and purple rice. Make this dish now! I beg you.

How was your weekend? I spent mine with family (Mom and sister are in town) out and about around South Beach drinking mojitos and eating lots of great food. Hope you had a fabulous weekend as well.

 

Thai Chicken & Pineapple Purple Fried Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 5-6

Ingredients

  1. 3 tablespoons vegetable oil
  2. 1/2 cup slice scallions, greens included
  3. 2 carrots (or a cup of baby carrots), diced small
  4. 2 cups bean sprouts
  5. 3/4 cup frozen edamame beans
  6. 12 ounces boneless skinless chicken breast, diced small
  7. 1 1/2 cups pineapple, diced small
  8. 1 tablespoon, minced garlic
  9. 3-4 cups cooked rice (I used Thai Purple Sticky Rice), cooked ahead of time and chill if time allows
  10. 2 eggs
  11. 1/2 cup coconut milk, add more to taste
  12. 2 tablespoons nam pla (fish sauce), add more to taste
  13. salt, black pepper, and garlic powder, to taste
  14. 1/4 cup chopped peanuts
  15. 1/2 cup fresh basil, thai if you can find it
  16. 1 or more small fresh hot green chiles, I used 1 jalapeno, seeded and diced tiny
  17. lime wedges

Instructions

Put 1 tablespoon of the oil in a large skillet over high heat. When it’s hot, add the scallions, carrot, edamame, and bean sprouts and cook, stirring occasionally, until they soften and begin to brown, 3 to 5 minutes. Lower the heat if the mixture starts to burn. Transfer the vegetables to a bowl with a slotted spoon.

Add another tablespoon of the oil to the pan, followed by the chicken pieces. Season with a few pinches of salt, pepper, and garlic powder. Cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Add the pineapple and cook for another 3-4 minutes. Combine the chicken vegetables and remove from the heat.

In a separate (Large pan) put the remaining 1 tablespoon oil in the skillet on high heat, followed by the garlic. About 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in its center and break the eggs into it; scramble it a bit, then incorporate it into the rice.

Return the chicken and vegetables to the rice pan and stir to integrate. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles/jalapeno. Serve with the lime wedges.

Notes

adapted from The Food Matters Cookbook by Mark Bittman using the recipe "Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts" page 322

http://keelymarie.com/2013/06/09/thai-chicken-pineapple-purple-fried-rice/

Head over to the Food Matters Project blog to see what recipes the other members cooked up, inspired by Mark Bittman’s Spicy Fried Rice recipe from the Food Matters Cookbook. It was my week hosting so I picked this recipe, so happy it was a winner! Can’t wait to make it again. (The leftover went fast)

Thai Chicken & Pineapple Purple Fried Rice by KeelyMarie at http://www.keelymarie.com

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Scallops Blanco Limón de’ Orzo

ScallopsBlancoLimondeOrzotitle

 

Light, fresh, and airy meals always make me feel great and they are perfect for the upcoming summer heat. I’ve used whole wheat orzo to keep it healthy, feel free to substitute with regular.

This is a quick dish where you can choose to simply cook the scallops with EVOO salt and pepper or to use the flour coating I’ve used below. The flour coating adds flavor and creates a nice texture.

Looking for even lighter? Try this recipe where the scallops are served on a bed of spaghetti squash.

This scallop dish pairs well with this Mediterranean Cobb Salad. For added depth of flavor use a balsamic drizzle on the scallops when you serve the dish.

 

Scallops Blanco Limón de’ Orzo

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

  1. 1 ½ pound Large Scallops, if frozen thaw and dry on paper towels
  2. 6 tablespoons flour
  3. 1 tablespoon garlic powder
  4. 2 teaspoons paprika
  5. 2 teaspoons cracked black pepper
  6. 1 teaspoon salt
  7. 1 cup orzo, I used whole wheat in the photo above
  8. ½ cup dry white wine
  9. 1 cup low sodium, fat free chicken broth
  10. 4 tablespoons olive oil, divided in half
  11. ½ large sweet onion, chopped
  12. 1 tablespoon minced garlic
  13. 2 tablespoons chives, chopped
  14. Juice of 1 lemon

Instructions

Place flour, garlic powder, paprika, pepper and salt in a large plastic bag or bowl. Stir to mix. Add scallops and toss to coat. Set aside.

Heat olive oil on medium heat. Once hot sauté onion and garlic for 5 minutes, or until the onion is translucent.

Add Orzo and toss to coat and toast up a bit, 2 minutes.

Add white wine and broth. Bring to a boil. Cover and reduce heat to a low simmer for 15 minutes.

Heat 2 tablespoons of olive oil in a pan on medium-high heat. Once hot add the scallops to the pan, being sure not to overcrowd (they should not touch each other). Cook in batches if needed. Cook for 3-4 minutes on each side.

All scallops are different sizes, so a good way to test to your preferred level of done-ness is to take one and cut it in half to be very sure. I also look for the amount of liquid coming from the scallops, when this starts to disappear they are usually done, you do not want to overcook.

http://keelymarie.com/2013/04/30/scallopsblancolimonorzo/

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Black Sesame Sea Bass + Asian Soba Noodles

Black Sesame Sea Bass

You guys KNOW I jump on any Asian influenced  recipe, so you can imagine my excitement when I saw that our Food Matters Project recipe this week is Asian influenced. Love it!

The original Mark Bittman recipe calls for salmon, but we just haven’t jumped on that bandwagon yet. I used this as an opportunity to make one of my favorite fish, Chilean Sea Bass. I mostly followed the noodle recipe, adding yellow bell peppers.  I also made sweet and spicy edamame as a side dish, recipe to come.

This dish is delicious and it felt super light even though you area eating ‘healthier’ noodles. Perfect week day dinner.

Thanks Sara for a great pick! Head here to see the other members’ versions, some close to the original and some very creative.

Black Sesame Sea Bass + Asian Soba Noodles

Total Time: 30 minutes

Serving Size: 2-3

Ingredients

  1. Salt
  2. 2 tablespoons vegetable oil
  3. 8 ounces fish fillet, this recipe uses Chilean Sea Bass (skin removed)
  4. Black pepper
  5. 1 tablespoon minced garlic
  6. 3 tablespoons sesame seeds
  7. 1 1?2 pounds spinach, roughly chopped
  8. 1/2 large yellow bell pepper, diced
  9. 1 tablespoon soy sauce
  10. 1 teaspoon sugar
  11. 1?2 teaspoon sesame oil
  12. 8 ounces buckwheat (soba) noodles or whole wheat spaghetti

Instructions

Bring a large pot of water to a boil and salt it. Put the vegetable oil in a large, deep skillet over medium-high heat. When it’s very hot, sprinkle the sea bass on both sides with salt and pepper and sear it in the pan until nicely browned on both sides, about 6 minutes total. Remove from the pan and cut or flake it into bite-size pieces. (you need to flip and remove it gently so it doesn't break apart)

Reduce the heat under the skillet to medium. Add bell peppers and cook 5 minutes to soften. Then add the garlic and sesame seeds and cook, stirring constantly, until the garlic begins to soften and the sesame seeds turn golden, about 30 seconds. Add the spinach and cook, stirring, for another minute or 2. Add the soy sauce, sugar, sesame oil, and a splash of water and cook until the spinach is wilted, another 2 to 3 minutes. Remove from the heat.

Cook the noodles in the boiling water until they’re tender but not mushy (start tasting after 5 minutes), then drain and rinse, reserving some of the cooking water. Turn the heat under the spinach mixture to medium and add the noodles. Toss, adding enough reserved liquid to keep things moist. Taste and adjust the seasoning if necessary. Serve pasta on the side of the fish.

Notes

adapted from The Food Matters Cookbook by Mark Bittman, recipe page 239 "Sesame Noodles with Spinach and Salmon"

http://keelymarie.com/2013/01/13/black-sesame-sea-bass-asian-soba-noodles/

 

We just moved from Brickell to South Beachthen went straight to Islamorada for the weekend for my birthday and meanwhile I’m changing some things on the back end of my blog and have a broken camera… so I apologize for the lack of frequent posts! It’s totally been wild around here (even some great side projects on top of work!).  I’m praying things get a little more sane this week, but I’m not expecting it yet. Stick with me please! I’m not going anywhere. 🙂

 

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Carrot Parsnip Gnocchi with Sage Brown Butter

CarrotParsnipGnocchi-7887

This last week was intimidating and exciting at the same time. I joined a new gym and started working with a personal trainer. I’m enjoying the guided kick your ass work-outs and I am definitely feelin’ it!  Spending some time on ME has been a long time coming, so it feels good.

I was a little concerned to make gnocchi the same week that I jump into a healthy kick, but these carrot and parsnip gnocchi really didn’t seem that unhealthy since the most prevalent ingredients are the veggies.

The simplicity of this dish completely blew my mind! Just carrot, parsnip, and flour? So many possibilities and the FMP members pulled out all the stops. Our host this week, Joanne whipped her rendition up with Butternut squash instead of carrots.

I chose to add some sweet parsnips and loved how they turned out! This would be a really unique dish for your Thanksgiving dinners this week.

 


Carrot Parsnip Gnocchi with Sage Brown Butter

Prep Time: 1 hour, 20 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 25 minutes

Serving Size: 2-3 servings

adapted from The Food Matters Cookbook by Mark Bittman

Ingredients

  1. 1/2 pound carrots, peeled and cut into chunks
  2. 1/2 pound parsnips, peeled and cut into chunks
  3. 1/2 cup whole wheat flour
  4. 1/2 cup regular flour
  5. salt and pepper to taste
  6. pinch of nutmeg
  7. 2 tablespoons butter
  8. 1 tablespoon olive oil
  9. 2-3 sage leaves

Instructions

Place carrots and parsnips in just enough water to cover them and bring to boil. Add a pinch of salt. Boil until soft, about 45 minutes, then drain. Return carrots and parsnips to your pot and let them dry over the lowest possible heat for 10 minutes. Puree carrots in food processor or by hand (I used a potato masher and did this by hand) and add nutmeg, salt, and pepper to taste. Set aside to cool for a couple minutes. Boil a small salted pot of water (this will be used to test the dough).

Combine both flours in mixing bowl. Add carrots to mixing bowl and stir until just combined. Pinch off a piece of the dough and boil in your test pot it to make sure it holds its shape. If it falls apart add more flour to mixture, until gnocchi just holds together.

Turn dough onto floured surface and roll into 1/2-inch ropes. Cut rope into 1-inch pieces. Arrange gnocchi on a floured baking sheet then cover with a towel. Refrigerate for 20 minutes or up to 2 hours. (At this point the gnocchi can be frozen on the sheet pan, then transferred to a plastic bag for 3 months. Do not thaw before boiling.)

Bring a pot of salted water to a boil. Also heat oil, butter, and sage over medium low heat in a large skillet. Heat until sage begins to crackle and butter begins to lightly brown. If butter is browning a lot turn down the heat. Cook a few gnocchi at a time in boiling water, until 1 minute after they rise to the surface. Transfer cooked gnocchi to skillet with a slotted spoon and lightly toss to coat. Continue process until all gnocchi are covered in the sage brown butter sauce.

Serve immediately.

http://keelymarie.com/2012/11/19/carrot-parsnip-gnocchi-with-sage-brown-butter/

 

Head here to see what the rest of the members created this week.

This week I’m heading to Orlando then Ft. Myers for some family time. Happy Thanksgiving!

 

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