Appetizers/Snacks, Breakfast, Sweet

Brown Butter Yogurt Banana Bread with Pecans and Dark Chocolate

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Banana Bread is something everyone loves and has about a dozen recipes for.  I have always made an old recipe using greek yogurt, which closely mirrored this version, which includes the incredible addition of browned butter that this it over the top.  IMO, it’s the ultimate!  Slightly tweaked from the indomitable Molly Bay’s version from her cookbook “Cook This Book”, which is a never ending source of inspiration.  

This is a flexible recipe.  I’ve used several kinds of yogurt (vanilla, plain, greek, non-fat, whole milk) and even sour cream in a pinch – it all works. It also transitions seamlessly from bread to muffins – I sometimes use mini loaf pans as well.  I think it would travel well for care packages too!

Brown Butter Yogurt Banana Bread with Dark Chocolate and Pecans

Print Recipe
A deliciously moist banana bread laced with dark chocolate and pecans
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people

Ingredients

  • 4 over-ripe bananas
  • 10 Tbsp butter (1 1/4 sticks)
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1/2 cup plain or vanilla yogurt (I use whole milk plain)
  • 2 large eggs
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 cup chopped dark chocolate chocolate chips work great too
  • 1 cup chopped pecans (optional)

Instructions

  • Preheat oven to 350 degrees. Lightly grease a (9 x 5) loaf pan with softened butter, and line with a piece of parchment paper for easy removal after baking. (You can also make this into 16 muffins)
  • Brown the Butter: Melt the butter in a small saucepan over medium heat, swirling and stirring frequently as it slowly turns golden in color as the milk solids brown - about 6 minutes. Set aside to cool.
  • Mix the Dry ingredients: In a large bowl, whisk together 2 cups plus 2 Tbsp flour, the baking soda and kosher salt.
  • In another bowl, mash the bananas with a potato masher or a fork, until they are smooth in consistency. Add to that, the brown sugar, vanilla, eggs, yogurt and cooled brown butter. Whisk until everything is combined. Then fold in the dry ingredients, being careful to not overmix. When combined, fold in 1 cup of chopped dark chocolate, and 1 cup chopped pecans (both optional).
  • Pour the deliciously golden batter into the prepared pan, and bake in the center rack for about 1 hour and 10 minutes. Alternatively, this recipe works great for muffins (makes about 16 muffins) which should take 18-20 minutes to bake.

Notes

This recipe is slightly adapted from the indomitable Molly Baz, whose recipe can be found in her cookbook called "Cook This Book"!  Thanks Molly! 
I have made this recipe with both plain and vanilla yogurt, as well as sour cream - all of them work interchangeably and yield delicious results!
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Sweet

Red Velvet Crinkle Cookies

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Red Velvet cookies with a crunchy sugar crust and a chewy center.  A recipe from Broma Bakery https://bromabakery.com/red-velvet-crinkle-cookies/ is the perfect treat for winter and your valentines!

January is a long month.  A really long one.  Especially in New England.  I think it’s important to treat yourself a little more this time of year – and these cookies are super fast and easy to make.  These would also make a great care package for Valentine’s Day!

When it’s snowy outside, or rainy or just gray and dreary, a red velvet cookie can truly brighten things up.  We got our first snow yesterday, so here you go!  A red velvet version of a chocolate mint crinkle cookie my mom makes at Christmas time every year.  It uses a LOT of red food coloring, so be prepared.  If you want to make them without, they are just as delicious, but I highly recommend using if you have it.

Red Velvet Crinkle Cookies

Print Recipe
Red Velvet Cookies with a sugar crust and a chewy center
Course Cookies, Dessert, sweets
Cuisine American
Keyword cookies, holiday, red velvet, valentine
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16

Ingredients

  • 1/2 cup butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla
  • 1/2 tsp red gel food coloring ** you will need more if not professional grade - judge by color of dough
  • 2 cups flour
  • 1/3 cup cocoa powder
  • 1/2 tsp kosher salt
  • 1 1/2 tsp baking powder
  • 1/2 cup granulated sugar for coating
  • 1/2 cup powdered sugar for coating

Instructions

  • Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  • In a stand mixer, combine the butter, brown and granulated sugars, whipping until fluffy. Add the eggs, one at a time, and then the vanilla. Add the red food coloring, and keep going until you have a deeply red base. (see note)
  • In a separate bowl, combine the dry ingredients, flour, cocoa powder, baking powder and salt. Fold the dry ingredients into the wet mixing until thoroughly combined.
  • Fill one bowl with the granulated sugar and another with the powdered sugar. Using a cookie scoop or two spoons, form about 16 cookies into balls, rolling first in the granulated sugar, then in powdered sugar - coat them completely. Place evenly on the baking sheet - they won't spread a ton. Give them one inch between one another. Bake for 10-12 minutes, until soft but set. Cool on a wire rack, and enjoy for days in a tightly sealed container.

Notes

If you are using store-bought food coloring, be prepared to use a lot of it - the cookies will taste delicious without it, but they won't be red without a significant amount, as the cocoa powder tames it.  I order gel food coloring on amazon or buy in a craft store, which is stronger if you want to make these often.  
These cookies come from Sarah Crawford's Broma Bakery blog: https://bromabakery.com/red-velvet-crinkle-cookies/
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Dinner

Cauliflower Mac with Rosemary Breadcrumbs

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Oven Baked Shells with Cauliflower and Cheddar, topped with Rosemary Breadcrumbs.  A spin on a Jamie Oliver recipe hits all the right notes for January – comfort food with a touch of healthier ingredients.

There’s something overly indulgent about making a simple homemade Mac and cheese (in January, the month of healthier eating?). Somehow it’s all good if a little veg sneaks in to round out the base?  I feel strongly that this is delicious, and worth the effort – it’s health food after all!  I’m making this on Monday and Sunday and anything in between.  It just fits.  

This is a tweaked recipe from Jamie Oliver, a Brilliant British chef who makes real food easy and delicious.  A link to his version is here : https://www.jamieoliver.com/recipes/cauliflower-recipes/cauliflower-mac-n-cheese/. Mine has a little heat from red pepper flakes, and no fennel.  The thing I love about his approach is using everything you have (the green cauliflower stems included) and wasting little effort in the process (cook the pancetta in the same pan you bake the finished dish in). He’s truly inspiring.

Cauliflower Mac with Rosemary Breadcrumbs

Print Recipe
Oven baked shells with cauliflower and cheddar, topped with rosemary breadcrumbs
Course dinner
Cuisine Italian
Keyword baked pasta, cauliflower pasta.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Equipment

  • Food Processor

Ingredients

  • 3 oz sliced pancetta rounds
  • 1 head cauliflower
  • 1 lb. dried pasta - I like shells
  • 10-12 oz grated sharp cheddar cheese
  • 1/2 day old baguette, torn into small pieces
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 sprig rosemary, chopped (about 1 Tbsp)
  • olive oil
  • 8 oz creme fraiche
  • parmesan cheese to serve

Instructions

  • Preheat oven to 425.
  • In a large baking dish, lay the pancetta slices out evenly and bake on the top shelf for about 10 minutes until crisp. Allow to cool a bit.
  • Bring a large pot of water to a boil. Trim the outer tough leaves on the cauliflower, and slice the head into four quarters. Remove the tough rind at the base, but keep the quarters in tact with some of the greens attached. When the water is boiling, salt it generously, and add the pasta and cauliflower together to cook according to package directions.
  • Fit the food processor with the grating blade, and grate the cheddar cheese, then set aside. Swap the blades for chopping, and remove the pancetta from the baking dish, leaving any fat behind as a base for the pasta dish. Grind the cooked pancetta with the chopped rosemary and the bread cubes adding about 2-3 Tbsp of olive oil to bring it all together. Set aside to top the pasta before baking.
  • When the pasta is done, remove 1 1/2 - 2 cups of the cooking water to use in the sauce. Drain the cauliflower and pasta, and dump it into the baking dish used for the pancetta. Mash the cauliflower into bite size pieces in the pan. Carefully add the cheddar, the garlic, red pepper flakes, the creme fraiche, and about 1 1/4 cups of the pasta water, checking to see if you need more. Taste for seasoning (I find it usually just needs a few grinds of black pepper, as the salted water does the trick). Top with the breadcrumbs, and return to the oven and bake for about 12 minutes until the mixture is boiling and the crumbs are golden brown.
  • Serve with grated parmesan on the side.

Notes

This recipe comes from Jamie Oliver, a genius British chef who is constantly inspiring me.  This is a balanced pasta that is simple to make and sits well for leftovers.  Jamie Oliver's website is here with his version, which is slightly different from mine:  https://www.jamieoliver.com/recipes/cauliflower-recipes/cauliflower-mac-n-cheese/
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Dinner

Chicken with Mushrooms

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Seared Chicken in a decadent mushroom cream sauce.  A slight riff on the classic Barefoot Contessa recipe, Chicken with Morels from Barefoot in Paris.  This uses dried shiitakes and is one of my favorite dinners of all time!

I made this dinner for some dear friends last night, and tripled the recipe to feed 18 people.  It is a fail-proof dish that makes everyone happy, and sits in the refrigerator so you can make it ahead and reheat when everyone arrives.  I served it with a green salad and rice, the simplest of sides as this dish is the standout star that needs nothing to back it up.  This would make a great meal for a ski weekend getaway too!

A couple of ingredient notes – the recipe calls for clarified butter, which you can either make (cook the butter until foamy in a pot, let it cool, and pour off the top dark rich butter, leaving the milk solids at the bottom of the pot) or purchase – Trader Joe’s sells it for $5 for 8 oz.  You can also use a combination of 1/2 butter and 1/2 olive oil to reduce the smoke point, which is the whole reason for using clarified butter.  Also, the recipe calls for Madiera wine, but a dry marsala or dry sherry works just as well.  

This recipe first caught my attention about 15 years ago when I saw it in an episode of the Barefoot Contessa where all of her dishes were made 5 days in advance!  This is one of the BEST make ahead meals I’ve ever had and it never disappoints.  

Chicken with Mushrooms

Print Recipe
Seared Chicken Breasts in a decadent mushroom cream sauce
Course dinner
Cuisine French
Keyword Chicken with Mushrooms
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 oz dried mushrooms - any variety works, I like Shitake
  • 6 boneless, skinless chicken breasts
  • kosher salt and black pepper
  • 1/2 cup flour, for dredging
  • 1/4 cup clarified butter (see Notes below)
  • 1/3 cup chopped shallots
  • 3 cloves garlic, minced
  • 1 cup Madiera wine (a dry marsala or sherry works too)
  • 1 cup heavy cream
  • 8 oz creme fraiche
  • 2 Tbsp lemon juice

Instructions

  • Soak the dried mushrooms in 3 cups very hot water, for 30 minutes.
  • Preheat oven to 375 degrees.
  • After the mushrooms have soaked and are reconstituted, lift them carefully from the water, leaving any grit or dirt at the bottom of the bowl. Chop finely, and set aside for use later in the sauce.
  • Season the chicken breasts generously with salt and pepper, then dredge through flour and shake off the excess. Melt 2 Tbsp of the clarified butter in a large skillet over medium heat. Add three of the chicken breasts to the pan, cooking about 4-5 minutes a side until golden and seared, but not fully cooked through. Remove to an oven proof casserole dish, and cook the remaining chicken in a second batch. You don't want to crowd the pan, to ensure a golden sear on the chicken. Move the chicken to the casserole dish.
  • In the same pan add the rest of the clarified butter and cook the shallots, garlic, and chopped reserved mushrooms, stirring over medium high heat for about 5 minutes. Pour in the Madeira wine, and reduce to about 1/2, cooking for about 4 minutes. Add the creme fraiche, cream, and lemon juice, along with 1 teaspoon kosher salt and 3/4 tsp black pepper. Boil until the mixture starts to thicken, about 5-10 minutes. Pour the sauce over the chicken and bake for 15 minutes until the chicken is fully cooked through.
  • This dish can be made fully in advance, refrigerated, and then reheated at 325 degrees for about 25 minutes. It can sit for several days before reheating, and often tastes better this way.

Notes

This is one of my favorite recipes from the Barefoot Contessa - you can find it in her book, Barefoot in Paris.  I have a few changes and tips for making it easier, and cheaper.  First, her recipe calls for dried morels (I call it chicken with Mushrooms, her title is Chicken with Morels), which are about $20 an ounce.  I have tried all kinds of dried mushrooms, and they all work beautifully - I prefer shiitakes for the texture.  Second, the recipe calls for using clarified butter, which is either expensive, or time consuming to make.  You can buy Ghee (clarified butter) at Trader Joe's (pictured in the blog post) or use a mix of 2 Tbsp butter and 2 Tbsp olive oil, which will make the smoke point higher.  Last - if you can't find Madiera, dry sherry or dry marsala both work great and are a little less expensive.  This is a WIN of a recipe - thanks Ina!
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Dinner, Lunch

Buffalo Chicken Chili

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Spicy Buffalo Chicken Chili with White Beans and Cheddar.  Seemingly we strive to eat like we live in a bar, and this one hits all hot buttons.  It’s hearty and healthy, and tastes like everything you want to eat right now.  Happy New Year!

Whether you spend your winter on the slopes, in the rink, or mostly on the couch, this soup is for YOU!  It’s delicious, and despite the incredibly rich flavor, it’s healthy and lighter than you’d expect.  Slightly tweaked version of the Half Baked Harvest Spicy White Buffalo Chicken Chili, it comes together in about 30 minutes start to finish and reheats well for the next day.  It’s great for game day and makes a great school lunch in a thermos.  

I used to be horrified at the amount of Frank’s Red Hot and Tabasco sauce we go through on a weekly basis.  I buy both at Costco now, regularly.  This recipe suits our family pretty well.  Goes great with skillet cornbread too.

Buffalo Chicken Chili

Print Recipe
Spicy Buffalo Chicken Chili with white beans and cheddar
Course Salad, Lunch, Dinner, snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 poblano peppers, chopped
  • 4 cloves garlic, smashed and minced
  • 1 Tbsp dried parsley
  • 1 Tbsp dried chive rings
  • 1.5 tsp dried dill
  • 1.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 1.5 lbs chicken thighs (boneless, skinless)
  • 5 cups chicken stock
  • 4 oz full fat cream cheese - room temp
  • 1 19 oz can of white beans, drained and rinsed
  • 1/2-3/4 cup Frank's Red Hot Sauce
  • 1/2 cup salsa verde
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • sliced avocado, cheddar, and sour cream for topping

Instructions

  • Heat the olive oil in a large stock pot, or a dutch oven, over medium heat. Add the onion and poblano peppers, sautéing until softened, about 5 minutes. Add the chopped garlic and all spices (parsley through black pepper) and cook for one more minute. Add the chicken and cover with the stock. Bring to a boil, then reduce to a simmer until the chicken is cooked through, about 20 minutes.
  • Pull the chicken out, and shred using two forks.
  • Add the cream cheese to the pot, slowly letting it melt into the broth. Using a whisk, make sure it's fully combined into a creamy consistency. Add the chicken back to the soup, along with the beans, salsa, buffalo sauce and cheddar cheese. Continue to cook for another ten minutes, until everything is heated through and melded together. Add the cilantro at the end.
  • To serve, ladle the chili into soup bowls, and top with cheddar, avocado, and sour cream or greek yogurt. I like extra cilantro and scallions too. This soup is great served with cornbread or tortilla chips.

Notes

This recipe is slightly adapted from Half Baked Harvest's Spicy White Buffalo Chicken Chili - I used chicken thighs instead of breasts, and increased the amount of chicken and beans slightly. I also prefer slightly less dill.  The recipe can also be made in a slow cooker - simply follow the first step, loading everything into the slow cooker, and cook on high heat for 3-4 hours.  Finish the soup the same way, adding everything at the end and cook for another 20 minutes or so.  I prefer the stove top method as it's quick and easy.  
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Dinner, Lunch

Christmas Pasta with Slow Cooked Chicken

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The perfect winter pasta dish with slow cooked chicken, bacon, bay and allspice.  This simmers for hours, making the house smell incredible, ultimately leaving chicken that literally falls off the bones.

This recipe is taken from the Super Simple Cookbook from Half Baked Harvest, and is titled Caroline’s Family’s Chicken Mostaccioli – I switched a couple of things up, including the shape of the pasta.  I love the way these long noodles hold the pulled chicken together.  I am calling it Christmas pasta due to the all-spice and the fact that it just screams to be eaten at a family gathering.  Despite the inherently rich tasting sauce, this dish is incredibly light.  It’s the perfect thing for a cold night by the fire!

Christmas Pasta with Slow Cooked Chicken

Print Recipe
Pasta with slow cooked chicken, bacon, bay and all-spice.
Course dinner
Cuisine Italian
Keyword pasta, chicken pasta, slow cooked
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8

Ingredients

  • 5 slices thick cut bacon, chopped
  • 2 bone-in, skin-on chicken breasts
  • 3 bone-in, skin-on chicken thighs
  • kosher salt and black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cans tomato paste (6 oz each)
  • 4 cups water
  • 2 bay leaves
  • 1/2 tsp ground all-spice
  • 1 parmesan rind
  • 1 lb. dried pasta - I like Mafaldine for this
  • 1/2 cup grated parmesan

Instructions

  • In a large dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, about 6-8 minutes. Leave the fat in the pan, removing the bacon bits to a paper towel lined plate for later.
  • Sprinkle the chicken breasts and thighs liberally with kosher salt and black pepper. Working in two batches, sear the chicken skin side down in the bacon fat in the same pot over medium high heat. Flip to sear and then remove to the plate with the bacon bits to finish the rest of the chicken. Don't crowd the pan, as the chicken won't brown properly.
  • In the same pan, saute the onions in the leftover chicken and bacon fat, until translucent, about 5 minutes. Add the garlic and cook for one more minute. Add the wine, cooking to scrape all of the browned bits from the bottom of the pot. Add the two cans of tomato paste, cooking briefly to remove the raw taste. Slowly pour the 4 cups of water into the pot, stirring to combine the tomato paste into the liquid. Add the all-spice, and put all of the chicken and bacon bits back into the pot. Add the bay leaves and parmesan rind, and cover with a tight fitting lid. Reduce the heat to low and simmer for TWO HOURS, without opening the lid.
  • After the first two hours, remove the lid and continue to simmer for another 2-4 hours, uncovered.
  • When you are done cooking, remove the chicken to a separate large plate. Discard the skin and bones, shredding the meat into fine strips. Remove the bay leaves and parmesan rind, and then return the cooked chicken back to the pot, stirring to thicken the sauce. Taste for salt and pepper, and add as needed.
  • When ready to eat, cook the pasta according to package directions, and drain, reserving about 3/4 cup of the cooking liquid. Toss the cooked pasta into the sauce, along with 1/2 cup of grated parmesan. Thin with the reserved pasta cooking water as you like.

Notes

The pasta can be made up to three days in advance, and the sauce also freezes well in a sealed container.
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Dinner, Lunch

Garlic Yukon Gold Mashed Potatoes

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Creamy garlic smashed Yukon gold potatoes – the only recipe you’ll ever need for this iconic side dish that needs a spot at everyone’s table this season.

Mashed potatoes make everyone happy.  This is the simplest recipe that requires no peeling, and takes only 25 minutes to cook due to the small dice on the potatoes.  Salting the water flavors the tubers throughout, lending to a creamy texture at the finish.  My best advice is to make EXTRAS!

Oven space can be at a premium over the holidays, and this is a stove-top recipe that also can easily be re-heated in a crock pot.  Make them a day or two in advance, and reheat on low for 30 mins to an hour before eating – just have some extra cream on hand if they seem a little dry.  

Garlic Yukon Gold Mashed Potatoes

Print Recipe
Creamy Garlic Yukon Gold Mashed Potatoes
Course dinner, Lunch, Side Dish
Cuisine American
Keyword MASHED POTATOES
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 4 lbs Yukon gold potatoes, washed and chopped (leave skin on!)
  • 4 cloves garlic - peeled and left whole
  • 1-2 Tbsp kosher salt
  • 1.5-2 cups heavy cream, at room temp
  • 10 Tbsp butter
  • fresh cracked black pepper

Instructions

  • Wash the potatoes, leaving the skin on, and chop into cubes that are about 2 inches in size. Fill a large pot with the potatoes, and cover with just enough COLD water to cover by 2 inches. Heavily salt the water (this is the only salt in the recipe, and it flavors the potatoes while they cook - I recommend 1-2 Tbsp).
  • Bring the potatoes to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain, and throw back into the hot pot, leaving the cloves of garlic in the mix. Add the cream and butter to the potatoes, and mash to combine into a creamy consistency. Add a ton of cracked black pepper and taste for seasoning. You likely won't need any salt, but add if you prefer at this point.
  • ENJOY!

Notes

This recipe is easy to make ahead by 24 or 48 hours.  They can also be kept warm if covered in a low temp oven.  To save oven space at holidays, I have had great success putting these into my slow cooker and heating over low heat about 30 minutes before eating.  Have some extra cream on hand in case they need a little!
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Appetizers/Snacks, Breakfast, Lunch

Homemade Veggie Cream Cheese Board

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Veggie packed Cream Cheese served with sliced tomatoes, cucumbers, avocados, and red onion with toasted bagels.

You’ve probably seen the recent trend for butter boards, which has flowed into cream cheese now.  This is my version of a slightly healthier homemade veggie cream cheese down the middle.  It serves as a great after school snack or even a birthday brunch with a candle in the middle!  

This recipe is more of a method that is completely adjustable to your own likes and preferences.  You could even do a sweet version with mascarpone and chocolate chips, served with cookies and biscuits on the side!  We chose veggies, and there’s something so much more rewarding about having fresh crunchy vegetables in the spread.  

Homemade Veggie Cream Cheese Board

Print Recipe
Veggie packed Cream Cheese served on a board with bagels and toppings.
Course Breakfast, brunch, Lunch, Snack
Cuisine American
Keyword bagel board, cream cheese board
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 2 8 oz blocks of cream cheese, at room temperature
  • 1 small carrot, diced
  • 1 stick celery, diced
  • 1/4 small red onion, chopped
  • 1 bunch scallions, sliced
  • 1/2 red or yellow bell pepper, diced
  • 1/4 English cucumber, chopped
  • 1 Tbsp Everything Bagel Seasoning (I like Everything But the Bagel from Trader Joe's)
  • 6 Sesame bagels toasted and sliced in half
  • sliced onion, tomato, cucumber, avocado, chives for serving

Instructions

  • Chop all of the veggies, and this recipe is very flexible - do them to the size you prefer, swap what you like or have on hand, and just fill this with what you love! Place the softened cream cheese in a large shallow bowl - I used a pie plate. Add the chopped veggies, and mix everything together with the Everything Bagel Seasoning.
  • For serving, spread the cream cheese in a thick layer down the center of a cutting board, and then surround it with sliced veggies and toasted bagels.

Notes

The cream cheese will keep for a week in the fridge in a sealed container, if it doesn't get eaten before!  This one doesn't last long in our house...  
This also makes a fun birthday breakfast - we stuck a candle in the middle for my oldest daughter this year!
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Dinner

Skillet Roast Chicken with Paprika and Caramelized Onions

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Spice Rubbed Chicken Roasted in a Skillet on a bed of onions and garlic.  This is a spin on Molly Baz’s Pastrami Roast Chicken, which is stunning and delicious!

I love a good roast chicken.  My family?  They are okay with it.  Until this one came into the kitchen.  It’s SO GOOD!  Even my husband and son, who douse EVERYTHING in hot sauce, found this one didn’t need a thing.  The spice rub sits on the bird for at least an hour (ideally 6-8) and flavors and tenderizes the meat, while a high cooking temp ensures crispy skin and dinner is ready in an hour!

One of the best parts of this recipe is that it cooks in 55 minutes.  We tend to need a 4.5 lb chicken to feed our crew.   It was completely done in under an hour at 450 degrees.  One trick to this is the shallow roasting situation of the cast iron skillet, and sending the legs (tied) toward the back corner of the oven to ensure even cooking (the back left corner is supposed to be the hottest spot – who knew?).  

The other best part about this dinner is the bed of onion and garlic deliciousness that slowly cooks into caramelized perfection below the bird and all those schmaltzy drippings, making the ultimate condiment.  It’s one giant Visalia sliced into wedges, and a whole head of garlic cut in half horizontally, then cooked in the skins to result in perfectly roasted garlic goodness at the end!

Skillet Roast Chicken with Paprika and Caramelized Onions

Print Recipe
Paprika Dusted Whole Roasted Chicken on a bed of onions and garlic.
Course dinner, Lunch
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4

Ingredients

  • 1 whole chicken (4-5 lbs)
  • 1-2 yellow or white onions
  • 1 head garlic
  • 5 tbsp olive oil (divided)
  • 4 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 1 Tbsp brown sugar

Instructions

  • Rinse and pat dry your chicken. You want a thoroughly dry bird to ensure crispy skin. Place the chicken in a large shallow bowl (I use a pie plate).
  • In a small bowl, combine the salt, pepper, paprika, brown sugar, and 2 Tbsp of the olive oil to form a paste. Take the paste and smear it all over the outside of the chicken, making sure to reach every spot. Place the chicken in the fridge for at least an hour to let the seasoning get into the skin and meat. Leave the chicken uncovered while resting in the fridge. Remove 20 minutes before roasting.
  • Preheat oven to 450 degrees with a rack positioned in the middle to lower third with plenty of room above.
  • Remove the outer skin, and slice the onions into 8ths, leaving the wedges in tact at the stem. Slice the head of garlic in half horizontally, leaving the skin ON - this will help the cloves not burn during the roasting. Scatter the onions and garlic in the bottom of a 12 inch cast iron skillet, tossing with 3 Tbsp of olive oil, as well as a liberal amount of salt and pepper to season the onions. This will form the roasting bed for your bird.
  • Place the chicken in the skillet, tying the legs together with kitchen twine. Tuck the wingtips into the sides of the bird to make sure they don't burn. Place the skillet into the oven, with the legs facing the back left corner of the oven, the hottest part. Roast for 50-60 minutes, depending on the size of your bird, and the temp of your oven. You want to make sure the onions don't burn, which may require tossing them once 1/2 way through. If the skin browns too quickly, you can loosely tent it with foil. The chicken should read 165 in the thickest part of the thigh when it's done.
  • Let the chicken rest for 15-20 minutes to ensure the juices stay in the meat when you carve it. Transfer to a cutting board, leaving the onions and garlic in the pan with the juices. Remove the legs, cut the breasts off the chicken, and slice into thick pieces for sharing. Drizzle the pan juices and carmelized onions on top of the chicken for serving.

Notes

This recipe is based on Molly Baz's "Pastrami Roast Chicken with Schmaltzy Onions and Dill" from her book, COOK THIS BOOK.  Her recipe is flawless, but I don't like dill, and adjusted the cook time a touch given I use a slightly larger bird here.  Molly is a genius and so is this recipe!  
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Appetizers/Snacks, Sweet

Dark Chocolate Candy Corn Cookies

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Dense Dark Chocolate Cookies studded with Halloween’s iconic Candy Corn

Candy corn seems elicits strong feelings – it’s a love or hate thing, and not much in between.  For those that don’t love candy corn, have faith that these cookies are amazing without the topping, and you can substitute a multitude of other treats – including peanut butter chips.  

These cookies took some recipe testing to reach success.  Candy corn melts into a sticky mess, so we needed to add these at the end.  The trick is to almost fully bake the cookies, and stuff a few candy corn pieces into the tops and bake for another two minutes to finish them off.  

Dark Chocolate Candy Corn Cookies

Print Recipe
Dark Chocolate Cookies studded with Candy Corns
Course Cookies, Dessert
Cuisine American
Keyword Chocolate Cookies, Candy Corn
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 36 Cookies

Ingredients

  • 2 sticks butter, softened to room temp
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 tsp vanilla
  • 2 xl eggs
  • 2/3 cup unsweetened cocoa powder
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 cups candy corn

Instructions

  • Preheat oven to 350 and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
  • Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined.
  • Using a two ounce (1 3/4") ice cream scoop, or a rounded tablespoon, drop mounds of dough on the prepared baking sheets. You are going to bake these without adding the candy corn at first. Bake for 11-12 minutes, then pull the cookies out. Have the candy corn ready to stick into the cookies - I like three per cookie. Gently press them into the soft dough, then return to bake for 2 more minutes exactly. Pull the cookies out, and cool on a wire rack.

Notes

This recipe is based on the Barefoot Contessa Chocolate White Chocolate Chip Cookies.  After testing several versions, I found it only works to add the candy corn at the very end.  Trust me!  
This would also be an amazing recipe to use with peanut butter chips...
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