Wildflower Honey & Lavender Roasted Chicken

     Scrolling through my favorite cookbook, The Vineyard Kitchen, I noticed this recipe and thought I should make this.  There is lavender growing everywhere around my house, so this would be a perfect recipe!  It was delish!     

What you need:

4 sprigs lavender with flower plus 8 for garnish

1/4 cup wildflower honey

Salt

8 sqaub (but I used 2 chickens)

Fresh ground black pepper

2 TBsp extra virgin olive oil, plus more for rubbing the birds

1 TBsp unsalted butter

1 cup dry white wine

How to make it:

Mix together the 4 sprigs of lavender, honey, 2 Tbsp of water, and 1 tsp of salt in a medium saucepan and heat gently until the mixture simmers.

Turn off the heat and let the lavender steep until ready to use.

Cut off the neck, the wings tips at the second join from the tip, and the tail of the squab (chicken).

Season the cavity of the birds with salt and pepper and tie the birds (this can be done up to a day in advance; cover and refrigerate the birds).

Preheat the oven to 400˚F.

Rub the birds with olive oil and season with salt and pepper.

Heat a large sauté pan over medium-high heat and add 2 Tbsp of olive oil and 1 Tbsp of butter to coat the bottom of the pan.

Let the butter brown lightly, then add the birds to the pan breast side down.

Do not crowd them in the pan.

Sear them in two batches if necessary.

Sear them until all sides of the birds are golden brown, about 10 minutes.

Adjust the heat as needed if the pan gets too hot and starts to smoke.

Turn the birds as necessary with a pair of tongs.

Be careful not to break the skin.

Remove them from the sauté pan and place them in a large roasting pan.

Drain the excess grease from the sauté pan. 

Add the wine to the sauté pan and bring to a boil.

Scrape the pan to remove an caramelized juices and bits of meat.

Reduce the hear and simmer until the wine is reduced by half, about 5 minutes.

Pour the wine over the birds.

Brush the birds liberally with the reserved honey mixture.  

Roast in the preheated oven for 30 minutes.

Baste the birds with the pan juices and brush with more honey.

Roast another 20 minutes.

Remove from the oven and brush one last time with honey.

Check for doneness, if still raw, cook a little longer.

If fully cooked, let the birds rest for 10 minutes before serving.

Search the birds on a platter with the accompaniments of your choice.

Garnish with lavender sprigs and ENJOY!

Monthly Menu: Garlic Chicken, Cheesy Broccoli Rice, & Peas

     Last night's dinner was really good, I was pleasantly surprised with how the chicken turned out since there were only 4 ingredients!
August 27th: Garlic Chicken, Cheesy Broccoli Rice, & Peas      

Recipe found on Totally Recipes.

Ingredients:

4 boneless and skinless chicken breasts

4 TBsp brown sugar

4 garlic cloves (minced)

3 Tbsp olive oil

Salt & Pepper to taste

How to make it:

Preheat oven to 400 degrees F.

Grease or line a baking pan with aluminum foil.

Saute the garlic in olive oil until it becomes soft.

Put the chicken in the baking pan, season with salt and pepper.

Combine the softened garlic and brown sugar.

Then spread the garlic mixture over the chicken.

Bake without a cover for about 40 minutes.

Take out and let cool then ENJOY!

Monthly Menu: Baked Chicken, Sautéed Squash, & Mac and Cheese

     I know it's August third, but it's only day 2 of our Monthly Menu Planning since we went out to eat last night to celebration the hubby's promotion.  
August 3rd:  So, for today's scrumptious meal we dined on Baked Chicken, Sautéed Squash, and Mac N Cheese...oh so good for such a simple meal!

Baked Chicken recipe from Betty Crocker.

Sautéed Squash recipe from Mel's Kitchen Cafe.

 (Boxed Betty Crocker Mac and Cheese)

Baked Chicken

Ingredients:

1 TBsp unsalted butter

2/3 cup Original Bisquick mix

1 1/2 tsp paprika

1 1/4 tsp salt

1/4 tsp pepper

1 whole chicken (cut up)

How to make it:

Preheat oven to 435 degrees.

Melt butter in a rectangular baking dish (13x9x2 inches) in the oven.

Stir together Bisquick, paprika, salt, and pepper.

Coat the chicken with the Bisquick mixture.

Place skin sides down in the dish (dish and butter should be hot).

Bake 35 minutes, flip chicken.

Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Let cool a bit and Enjoy!

Sautéed Squash

Ingredients:

1 TSsp olive oil 

1/2 cup yellow onion, chopped

3 cloves garlic (finely minced)

3 medium zucchini (sliced about 1/8 to 1/4 inch thick, in rounds or half moons)

3 medium yellow squash, sliced 1/8 to 1/4 inch thick, in rounds of half moons)

2-3 tomatoes (chopped)

1/4 cup parmesan cheese (freshly grated)

How to make it:

In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions start to turn translucent, stirring constantly so the garlic doesn't burn, about 3-4 minutes.

Add the zucchini and squash, tossing well with the olive oil mixture.

Saute over medium heat for 3-4 minutes.

Add the chopped tomatoes.

Continue cooking and stirring until the zucchini and squash are tender and tomatoes have broken down, about another 2 minutes.

Toss the hot mixture with the parmesan cheese.

Serve immediately and Enjoy!

Tasty Tuesdays

The Pampered Chef

Ingredients: Couscous
1 1/2	tsp (7 mL) canola oil
1	cup (250 mL) uncooked Israeli couscous
1 1/2	tsp (7 mL) curry powder
1 1/4	cups (300 mL) water
Chicken & Compote
1	tbsp (15 mL) canola oil, divided
4	boneless, skinless chicken breasts (3 oz/90 g each)
1/2	tsp (2 mL) salt, divided
1/4	tsp (1 mL) coarsely ground black pepper
2	large shallots, finely chopped
1	medium Granny Smith apple, diced
1	cup (250 mL) unsalted chicken stock
1/4	cup (50 mL) dried currants
1	tbsp (15 mL) sugar
1	tbsp (15 mL) curry powder
1 1/2	tsp (7 mL) cornstarch dissolved in 1/4 cup (50 mL) cold water
1	tbsp (15 mL) light butter
3	large fresh apricots, pitted and diced

Directions:

1. For couscous, heat oil in (3-qt./2.8-L) Saucepan over medium heat 1-3 minutes or until shimmering; add couscous and curry powder. Cook 3-4 minutes or until couscous is golden brown, stirring occasionally. Add water; bring to a boil. Reduce heat to medium-low; cook, covered, 8-10 minutes or until couscous is tender. Remove Saucepan from heat; set aside and keep warm.
2. Meanwhile, for chicken, heat 2 tsp (10 mL) of the oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Flatten chicken to an even thickness with Meat Tenderizer; sprinkle with 1/4 tsp (1 mL) of the salt and black pepper. Cook chicken 2-2 1/2 minutes on each side or until centers are no longer pink. Remove chicken from Skillet; set aside and keep warm.
3. Add remaining 1 tsp (5 mL) oil, shallots and apple to Skillet; cook and stir 30 60 seconds or until shallots are fragrant. Stir in stock, currants, sugar, curry powder and remaining 1/4 tsp (1 mL) salt; cook, uncovered, 1-2 minutes or until mixture comes to a simmer. Slowly add cornstarch mixture to Skillet, stirring constantly; stir in butter. Reduce heat to medium-low. Return chicken to Skillet; cook, covered, 3-4 minutes or until heated through. Stir in apricots. Serve with couscous.