This year I’ve made it a point to learn my way around the kitchen (sometimes this turns out to be hilarious) but so far every meal I’ve attempted has turned out great and now I feel way more confident in my cooking style. In this post here I mentioned how my idea of hosting was putting a bunch of goldfish on a fancy platter… times have changed and now I can show off what I’ve learned!
Here’s 3 of my favorite recipes to make:
Pan Roasted Chicken Breast with Potatoes (total cook time 1 hour 5 minutes)
(My close friend Josanne gave me this recipe and I’ve got to share the wealth.)
- 1 whole chicken
- Olive Oil
- 4 tablespoons butter (may use olive oil in its place or butter substitute)
- 2 tablespoons rosemary
- lemon pepper
- 5 teaspoons minced garlic
- 1 lb red potatoes, unpeeled and quartered
- 4 large carrots, chopped
- 1 large onion chopped
- Preheat oven to 400 degrees.
- Unwrap chicken, remove giblets if needed, wash & pat semi-dry.
- Spread butter on the bottom of a shallow roasting pan.
- Place whole chicken in roasting pan, breast side up.
- Sprinkle with salt.
- Spread remaining butter on chicken.
- Add potatoes to the pan surrounding the chicken.
- Sprinkle potatoes and chicken with black pepper, lemon pepper, paprika, and rosemary.
- Drizzle potatoes with olive oil.
- Let bake for 20 minutes and have a glass of wine. : )
- Chop carrots and onion and set aside.
- After 20 minutes, remove from oven and turn the potatoes.
- Add 1 cup of water to the pan and add chopped carrots and onion to the pan.
- Sprinkle minced garlic over veggies and chicken.
- Drizzle olive oil over veggies.
- Place back in oven for 45 minutes until chicken is browned and crispy and potatoes are roasted.
Note that the above picture I could only fit in what was on the plate. There was tons of vegetables on a side dish. I carved the chicken and brought some to my coworkers who gobbled it up.
Sirloin Steak with Veggies with side of Salsa Verde (Total Cook Time 45 minutes)
- 2 sirloin tip steaks
- 3 cloves garlic
- 1/2 bunch asparagus
- 3 ounces radishes
- 1 lemon
- 1 red onion
- 6 ounces new potatoes
- 1 large bunch parsley
- 2 tablespoons capers
- 2 tablespoons sliced almonds
- 1/4 cup grated Parmesan cheese
- Bring steak to room temperature. Pat the steaks dry with paper towels and season both sides with salt and pepper.
- Thinly slice garlic. Cut asparagus into 1 inch pieces at angle (discard stalks). Slice & chop onions and capers. Quarter & deseed lemon. Quarter potatoes. Finely chop parsley leaves & stem. Cut the radishes into wedges.
- Heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the steaks with aluminum foil and let rest for at least 5 minutes.
- While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the radishes and cook, stirring occasionally, 2 to 3 minutes, or until the radishes and potatoes are tender when pierced with a fork.
- While the potatoes and radishes cook, in a medium bowl, combine the parsley, capers, almonds and Parmesan cheese. Slowly stir in 2 tablespoons of olive oil to create a paste; season with salt and pepper to taste.
- Add the asparagus, onion and garlic to the pan of potatoes and radishes; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the asparagus is bright green and the onion is softened. Remove from heat and stir in the juice of 2 lemon wedges. Season with salt and pepper to taste.
- Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Divide the finished hash and sliced steak between 2 dishes. Top with the salsa verde. Garnish with the remaining lemon wedges. Enjoy!
Short Rib Burgers on Pretzel Buns with Sweet Potato Rounds (Total Cooking Time 35 minutes)
- 10 Ounces Ground Short Rib
- 2 Pretzel Buns
- 1 Pound Sweet Potatoes
- 1 Red Onion
- 1 Bunch Thyme
- 3 Tablespoons Breadcrumbs
- 2 Ounces Cheddar Cheese
- 2 Tablespoons Heavy Cream
- 1 Tablespoon All-Purpose Flour
- 1 Tablespoon Butter
- 1 Tablespoon Fresh Hops Flowers
- 1 Tablespoon Whole Grain Dijon Mustard
- Preheat the oven to 425°F. Wash and dry the fresh produce. Grate the cheese. Cut the buns in half horizontally. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Peel the onion and thinly slice into rings. Roughly chop the hops flowers. Cut the sweet potatoes into thin rounds.
- Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, flipping halfway through, 28 to 30 minutes, or until browned and lightly crispy. Remove from the oven and sprinkle with the thyme.
- While the sweet potatoes roast, in a large bowl, combine the ground short rib and breadcrumbs. Season with salt and pepper; mix to thoroughly combine. Form the mixture into 2 equal-sized patties. Set aside.
- While the sweet potatoes continue to roast, in a small pot, melt the butter on medium heat. Once melted, add the flour and cook, whisking constantly, 1 to 2 minutes, or until golden and fragrant. Gradually whisk in ¼ cup of water and theheavy cream. Bring to a simmer and cook, whisking frequently, 1 to 2 minutes, or until thickened; season with salt and pepper. Reduce the heat to low. Gradually add the cheese and cook, whisking constantly, 30 seconds to 1 minute, or until smooth. Remove from heat and stir in the hops flowers; season with salt and pepper to taste. Set aside in a warm place.
- While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the patties and cook 3 to 5 minutes per side for medium, or until they reach your desired degree of doneness. (You can check the doneness of your patties by cutting a small slit in one of them.) Transfer to a plate, leaving any drippings in the pan. Let the cooked patties rest for at least 5 minutes.
- Heat the pan of reserved drippings on medium-high until hot. Place the buns in the pan, cut sides down, and toast 2 to 3 minutes, or until lightly browned and warmed through. Spread half the mustard onto the bottom of each bun; top with a cooked patty. Spoon half the cheddar sauce onto each patty. (If necessary, reheat the sauce on low.) Top each with as much of the onion as you’d like(you may have extra) and the top of the bun. Serve with the roasted sweet potatoes on the side.
My favorite Maple syrup & lemon zest gravy: Click here for full recipe
If you make any of these, let me know what you think! Blue Apron is really to credit for helping me learn the ropes and now that I’ve learned enough, experimenting is less scary and I’m having fun with it. If you want to try it for a free week, comment below with your e-mail address (U.S. delivery only for now) and I can pick 5 winners!
When I go to Italy, I registered for a cooking class in Rome and I can’t wait!