Friday, April 29, 2016

Herbed Roast Chicken with Potatoes and Parsnips #thebookclubcookbookcc


Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey

Welcome to a new month of The Book Club Cookbook Cooking Crew! This month Sarah over at Things I Make (for Dinner) chose Girl with a Pearl Earring by Tracy Chevalier. Each month, a new blogger hosts and chooses a book for us to make recipes inspired by the book. Please see her invitation post for more information.

I remember studying the painting that inspired the book while in college in one of my art history classes, and I think it may actually have even been the cover of the textbook! And I remember when the movie based on the book came out, it was a huge deal but I never actually watched the movie or read the book. I wasn't particularly optimistic about getting the book read by the time I wanted to post my recipe, but I ended up reading the book in two days (during the workweek nonetheless!). It seemed like the author did a lot of research on this period and the location where the book took place, she did a really good job of showing how two different families live within the same town because of money and religion. Griet, the main character, is always conscious of the differences between the two different worlds and how she fits within them.

The recipe that I made was inspired by Griet's time at the Vermeer family house. The author would describe the meals made by the Vermeer's staff as well as Griet's family. Parsnips were mentioned a couple of times in the book, so I decided to do a simple roast chicken with parsnips and potatoes. Even though the Vermeer family had more money than Griet's family, they didn't have a lot of money for fancy dishes. They didn't use a lot of exotic flavors, so I thought that a chicken, starchy vegetables, and some herbs may be a good fit as an accompaniment to the book. The only ingredient that didn't really go with the book is the lemon.

You'll also see that my chicken is upside down (breast-side down). While I wish I could say that it was on purpose, it wasn't. I was hurrying to get the chicken in the oven so that there would still be enough daylight to take pictures, I wasn't paying attention. I did end up doing some research later and actually there are a lot of people and chefs that suggest roasting whole chickens breast-side down; this is supposed to lend itself to a more juicy and tender chicken because of the fatty juices that drip down from the back, which is part of the fattiest part of the chicken.

This is a great meal that has very little prep before it goes into the oven. And because it's a one-dish meal, that's even better! This is a great meal to make on a busy weeknight. The flavors are simple yet comforting. If you've never had roasted parsnips, you're in for a treat! They are starchy and taste between a carrot and a potato, but they when caramelize it's really amazing.

Also, please check out the wonderful bloggers below who are participating in The Book Club Cook Book Cooking Crew and see what they have created this month. You can also follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff   

Giveaway
This month Sarah at Thing I Make (for Dinner), this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from April 1st till April 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey

Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey

Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey

Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey


Herbed Roast Chicken with Potatoes and Parsnips
slightly adapted from Martha Stewart's One Pot Recipes

2 lemons
2 Tbs unsalted butter, room temperature
1 Tbs. flat leaf parsley, finely chopped
1 Tbs. fresh dill, finely chopped
Coarse salt
1 whole chicken (4-5 lbs), at room temperature (see note)
2 large russet potatoes, cut into large squares
1 lb. parsnips, peeled and cut into large pieces
1 Tbs. extra-virgin olive oil

Preheat oven to 425F.

Zest 1 lemon, then cut both into quarters. Combine zest with butter, parsley, dill, and 2 teaspoons salt. Rub butter mixture under skin of chicken. Tie legs together, and tuck wing tips underneath body. Place on a rimmed baking sheet lined with aluminum foil. Lightly spray prepared baking sheet with nonstick spray.

Toss potatoes with oil; season with salt. Scatter potatoes and parsnips around chicken. Roast 20 minutes.

Flip potatoes and parsnips, then add lemon quarters to pan. Roast until an instant-read thermometer inserted into the thickest part of a thigh reads 165F, 25-35 minutes. Let rest 10 minutes before carving and serving. Return potatoes to oven and roast until golden, 10 minutes.

Note from Martha: Letting the chicken come to room temperature before putting it in the oven helps to promote even baking. Also, it's important to let the chicken rest after taking it out of the oven so that the juices can redistribute, helping to make a moist chicken!

Makes about 4 servings


Tuesday, February 23, 2016

Southwest Chicken Stew


This Southwest Chicken Stew is brought to you in collaboration with Albertsons to help bring you easy recipes using canned goods to celebrate National Canned Food Month! As always, the recipe and opinions in this post are my own.

Southwest Chicken Stew | Tortillas and Honey

Did you know that it's National Canned Food Month? If not, February is National Canned Food Month! I am working with Albertsons to help you celebrate and to bring you a delicious recipe that you can get on the table in about half an hour!

I always keep canned food of some of my favorite recipes in stock that way I have then on hand for a quick and healthy meal. Especially when you're cooking with beans and green chile, you don't always have time to cook the beans or roast/peel fresh green chile or thaw/defrost frozen green chile! Another one of my favorite recipes is using canned beans to make bean burgers; it's also a fast and healthy alternative, so I always keep those ingredients on hand. Another nice thing about keeping canned vegetables in your pantry is that you can get creative with whatever you have-- just starting thinking about flavor combinations and whether or not they go together and then go from there!

This stew takes about half an hour to prepare and is hearty enough to eat as a meal. I decided to dump all sorts of vegetables that I like in there, some green chile, carrots, tomatoes, and corn. And to add a little more heartiness, I added a large can of pinto beans in addition to the chicken. This recipe is a little different because I used bacon and white wine to add a little more depth to the flavor of the stew, which is something that I love to do with my dishes. Even though this stew doesn’t take long to make, it tastes like you’ve been preparing it the entire day! And, like other stews and soups, it’s better the next day!

You can check out other recipes using canned products at Cans Get You Cooking.

What are your favorite meals that you make using canned goods?


Southwest Chicken Stew | Tortillas and Honey

Southwest Chicken Stew | Tortillas and Honey

Southwest Chicken Stew | Tortillas and Honey

Southwest Chicken Stew | Tortillas and Honey


Southwest Chicken Stew
A Tortillas and Honey original recipe

4 slices, thick-cut bacon, diced
1 yellow onion, diced
1 jalapeno, finely diced
2 carrots, peeled and diced
1 Tbs. red chile powder (preferably New Mexican red chile)
1/2 c. dry white wine
4 garlic cloves, minced
1 15-oz. can whole kernel sweet corn, drained and rinsed
1 27-oz. can pinto beans, drained and rinsed
2 14.5-oz. cans stewed tomatoes (the original version which has dehydrated onions, celery, and green peppers)
2 4-oz. cans green chile
32 oz. chicken broth
2-3 c. chicken, cooked and shredded (rotisserie works well here)
1 Tbs. parsley, chopped
1 Tbs. green onions or chives, finely chopped

In a large pot, cook the diced bacon over medium heat until the fat renders and the bacon is cooked through (but not crispy). Add in the onions, jalapeno, and carrots then cook until the onions are soft and translucent, 5-10 minutes. Once the onions are cooked, add in wine to deglaze pan and cook for another 2-3 minutes. Add in the minced garlic and stir for about 30 seconds.

Add in the corn, beans, tomatoes, green chile, and chicken broth. Bring the mixture to a boil, then lower the heat to a simmer.

Add in the cooked chicken, parsley, and onions/chives, and cook over a low heat for 20 minutes, stirring occasionally.

(Like other soups, this is even better the next day!)

Makes 8-10 servings



This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text, as always, are all mine.

Monday, February 8, 2016

Apple Dumplings (#freshtastyvalentines)


Apple Dumplings | Tortillas and Honey


Welcome to our finale of Fresh Tasty Valentines! Over this past week, over 20 bloggers have gotten together and created recipes from products provided by our generous sponsors! These sponsors are also being amazing and providing so many great prizes for our giveaway, which you can see and enter below!



For the finale of a great week full of flavor, I decided to make dessert. I know it's not really a healthy recipe, but it's got a whole apple per serving. And what's that saying about an apple a day? ;-) These apples were provided to me by Envy Apples. These apples originated in New Zealand, but have eventually been planted and cultivated here in the United States up in Washington State.

Envy Apples

So, yes. Apple Dumplings. These are not your average apple dumplings. These apple dumplings are actually inspired by a version of a former co-worker's husband's secret recipe, and I've always wanted to recreate a version of it. I was going through my Grandma Betty's old Betty Crocker's Picture Cook Book that my mom gave me, and I found a recipe that sounded exactly like his version-- down to pouring heavy cream over the finished apples! Needless to say, I was thrilled to find this recipe and was excited to use the apples I received from Envy Apples.

This recipe is fairly simple to make, but it does take a fair amount of time-- you make the dough, prepare the syrup, peel and core the apples, cut the pastry and make the dumplings, then baking the dish. The hardest part of preparing these dumplings, for me, was to roll out, cut, and wrap the dumplings. I'm pretty inpatient and don't have a steady or decorative hand, so my dumplings took me a couple of tries to get them presentable.

A couple of the tips that I will give you on  making this recipe is 1) to make sure that the dough isn't rolled out too thin because the dough is more likely to rip and/or fall apart and 2) to make sure that you grease the dish really well because the dumplings will stick to the pan.

This dish is a cute dish to serve up and I love the individual portions. Make sure that you pour extra syrup on top-- it's almost like an apple pie! I hope that you've enjoyed all of the dishes that all the bloggers and I have shared with you this week!

Now, there's one more day left to enter the giveaway and Envy Apples has contributed a great prize! This prize package will include Envy apples, an apple corer, and more! Please see the entry form below to enter to win the giveaway and to also enter to win one of the numerous other prized provided by our generous sponsors!

To find out more about Envy Apples, please visit their website or social networks (TwitterFacebookPinterestInstagram)!

Please come back tomorrow for more recipes, and please visit all of the participating bloggers and check out their recipes-- please see the bottom of the post for a link to all the other bloggers' recipes!


a Rafflecopter giveaway

This post was sponsored by Envy Apples. While I was provided free product, I was not compensated for this post and, as always, the opinions of this post are all my own.


Apple Dumplings | Tortillas and Honey

Apple Dumplings | Tortillas and Honey

Apple Dumplings | Tortillas and Honey


Apple Dumplings
from Betty Crocker's Picture Cook Book (1st Edition, 7th printing, pg. 325)

For the syrup:
1 c. sugar
2 c. water
3 Tbs. unsalted butter
1/4 tsp. cinnamon

For the filling:
1/2 c. sugar
1 1/2 tsp. cinnamon

1 Tbs. butter, cut into 6 pieces
6 apples, peeled and cored
2 9-inch pie crusts (try my easy homemade pie crust!)
Heavy cream, for serving

For the syrup:
Bring all syrup ingredients together in a saucepan, bring to a boil, and boil for 3 minutes. Set aside to cool.

For the filling:
Mix together the sugar and cinnamon in a small bowl and set aside.

For the dumplings:
Preheat the oven to 425 F. Grease a 9x13 pan really well.

Roll out the pie crust into 6 7-inch squares.

Place an apple on each square of the pastry. Fill the core cavity with the sugar and cinnamon filling mixture. Dot each top of the apple cavity with butter.

Bring opposite points of the pastry up over the apple. Overlap, moisten, and seal. Place in a 9x13 baking dish. Pour hot syrup around the dumplings.

Bake immediately until crust is nicely browned and apples are cooked through (test with a fork). Serve warm with the syrup and heavy cream.


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