All posts in “roast chicken”

roasted beet spring salad

Roasted Beet, Spring Lettuce and Goat Cheese Salad with Walnuts

Spring! It’s almost here and we are ready for a shift on the dinner table! This salad does just that. Serve this beautiful spring salad alongside a roast chicken and some roasted baby new potatoes with rosemary and you have a classic farmer’s market menu. Have you heard the expression “spring chicken”? It refers to a smaller size bird that used to only be available in the spring.

Roasting beets could not be easier. Wash and wrap in a parchment lined foil pouch (I like to avoid having food in contact with aluminum foil if I can). Roast the beets at 350° until a fork-resistant tender – depending on size it should be about 25-30 minutes. Cool and the skin will slip off easily with the edge of a spoon. Go ahead and roast a few – they are great all week in your menus.

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Almond Cake with Caramelized Blood Oranges

I had company coming for supper on Sunday. Nothing fancy. I love the slow relaxed gathering around the table for Sunday Suppers. I made a lovely Stillwater Farm roast chicken, collard greens and a warm potato salad.  But the best part of our Sunday Supper this week was this Almond Cake with Caramelized Blood Orange Topping. Pretty, huh?


This recipe idea began when I shopped last week at our local market and asked the man in produce if they had any blood oranges.  He got so excited, and said he just got them in and was so glad I asked!  Well, now, didn’t I feel seasonal!

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RECIPE – Pulled Chicken with Yellow Squash, Broccoli and Caramelized Onion

Roasted chicken breast is made into a completely new and colorful dish that is appetizing and healthy using ingredients from your seasonal vegetable box. Leftovers are not just leftovers anymore!

Serves 4


– 1 tablespoon extra virgin olive oil
– 1 large onion cut into thin half moons
– 2 yellow squash, cut into ¼ inch half moons
– ¾ cup organic chicken broth
– Roasted Chicken breast, torn into bite-size pieces
– 1 small bunch broccoli, washed and cut into fleurettes, remove tough butt edge of stems, peel and half lengthwise(if large half again lengthwise) Do not cut the fleurette too small – they will fall apart when blanched. You can cut them into smaller bite-size pieces after they have been blanched.
– Fettuccine Whole Wheat (if you want you can leave out the pasta and have the meal as a stew, with some whole grain bread)


  1. Heat oil in large skillet over medium heat. Add onions and stir to coat the onions in the oil.
  2. When the onions begin to wilt, lower temperature to medium low and allow to cook for 20 – 25 minutes longer, stirring occasionally.
  3. Meanwhile blanch the broccoli in a large pot of salted boiling water. After 3 – 5 minutes, when broccoli is tender but not mushy, remove broccoli with a slotted spoon or strainer and re use the cooking water to cook the pasta if desired. Set broccoli aside.
  4. Bring pot of water back to a boil. Add fettuccine and cook according to instructions on package.
  5. Save a cup of pasta water) Drain and set aside.
  6. After 25 minutes add yellow squash to caramelized onions and stir to coat well. Cook 2 – 3 minutes.
  7. Add chicken and chicken broth and simmer about 5 minutes. If serving without pasta, season with salt and pepper and serve with freshly grated parmesan cheese.
  8. Add fettuccine if using and stir to coat well with chicken and vegetables, adding a tablespoon or so of pasta water if needed. Season with salt and freshly ground black pepper.

Serve immediately with freshly grated parmesan cheese.

RECIPE – Oven Roasted Chicken

Everyone should have a favorite roasted chicken recipe in their repertoire. This Italian style roasted chicken is elegant enough to serve to guests, yet simple enough to prepare in the morning for an afternoon picnic. I like to carry my food with me when I take a day trip with my family. A picnic basket with roasted chicken cut up into pieces, a light potato salad with string beans and shallot vinaigrette and homemade crusty peasant bread, some chocolate chip cookies and we are well fed and satisfied. (Don’t forget the picnic blanket!)!

Serves 4


– One 3 ½ – 4 ½ lb Chicken
– 2 teaspoons Alchemy Spices Bella Garlique
– 3 garlic cloves, peeled
-2 tablespoons olive oil


  1. Preheat oven to 375.
  2. Wash the chicken inside and out with cold water and pat dry with paper towels.
  3. Put the whole garlic cloves and 1 teaspoon of Bella Garlique.
  4. Rub 1 tablespoon of the oil over the chicken, and sprinkle with the remaining teaspoon of Bella Garlique.
  5. Put the chicken together with the remaining tablespoon of oil on a rack in a roasting pan, and place it on the middle rack of the preheated oven.
  6. Turn the chicken every 15 minutes or so and baste it with the cooking juices that have collected in the pan. Cook until the thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, about 1 hour or more. (or 20 minutes per pound – temp. at inner thigh 180 F)
  7. Transfer the chicken to a warm serving platter.
  8. Tip the roasting pan and spoon off all but a small about of fat. Place the pan over the stove, turn the heat on to high, add 2 tablespoons of water, and while it boils away, use a wooded spoon to scrape loose any cooking residues stuck to the bottom. Pour the pan juices over
    the chicken and serve at once.
  9. Put aside the breast meat if planning on making the Pulled Chicken Breast with Caramelized Onions Yellow Squash and Broccoli Recipe.

MENU for the week – Recipe suggestions for the week of April 4, 2011

Menu for the week of April 3rd

  • Menu for the Week of April 4th
  • Roast Chicken with Bella Garlique Rub
  • Snow Peas with Sesame Seeds and Pine Nuts
  • Pulled Chicken Breast with Yellow Squash, Broccoli and Caramelized Onion (over pasta or not)
  • Lacinato Kale Salad with Lemon and Shaved Asiago
  • Kale with Bacon and Garlic served over Toasted Peasant Bread
  • Yellow Squash Potato Soup

Shopping List

  • 1 Whole Chicken
  • Alchemy Bella Garlique
  • Bacon
  • Vegetable Box
  • Asiago Cheese
  • Fettuccine
  • Chicken Broth
  • Unsalted Butter
  • In the fridge or pantry
    – Extra Virgin Olive Oil
    – Lemon
    – Fresh Dill
    – Sesame Seeds
    – Pine Nuts
    – Bunch Scallions
    – Garlic

    RECIPE: Roast Chicken Legs with Lemon and Bella Garlique

    Chicken Legs work great for a quick, healthy midweek chicken dish that is busting with

    Adapted from a recipe in Gourmet April 2007

    This Roast Chicken Legs with Lemon and Bella Garlique uses Alchemy’s Italian Spice Mix, which is now available in the KTC store.
    Recipe serves 4


    • 4 chicken legs
    • 3 tablespoons extra virgin olive oil
    • 2 teaspoons Alchemy Bella Garlique
    • 2 garlic cloves smashed
    • 4 lemon slices


    1. Put oven rack in upper third of oven and preheat oven to 500 degrees.
    2. Toss chicken with oil, garlic and Bella Garlique in a large bowl, transfer chicken to a large shallow heavy pan.
    3. Bake chicken 10 minutes, then add lemon slices to pan. (if chicken is browning too quickly you can tent with aluminum foil.)
    4. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more.


    – Serve chicken with lemon slices.
    – Serve with sweet potato rounds and sautéed broccoli and garlic. (see recipes on website)

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