Category: Middles

Lemon/Celery Salt Chicken Thighs

Lemon/Celery Salt Chicken Thighs
Print Recipe
This dish has the most amazing flavor and I promise you that when your guests, or family, walk into the house the aroma will entice them straight to the table.
Servings
6
Servings
6
Lemon/Celery Salt Chicken Thighs
Print Recipe
This dish has the most amazing flavor and I promise you that when your guests, or family, walk into the house the aroma will entice them straight to the table.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Using a microplane, zest the lemon into a zip top bag or medium, non-reactive, bowl. Juice half the lemon and slice the other half into thin slices. Set slices aside. In same bowl add buttermilk, celery salt, garlic powder, kosher salt, and black pepper, and lastly the lemon juice and whisk together until well combined.
  2. Add chicken thighs to buttermilk mixture and seal or cover tightly with plastic wrap. Let marinate at lest 2 hours but not more than 4.
  3. Preheat oven to 425°. Place pan in oven for at lest 10 minutes to heat pan. Just before placing chicken on pan, spray with olive ol or non-stick spray. Place chicken, skin side up on hot pan and tuck lemon slices around chicken.Sprinkle, lightly, with a little extra kosher salt and place in oven.
  4. Bake for 30-35 minutes until chicken is a deep golden brown and is cooked through.
Powered byWP Ultimate Recipe

Dorie Greenspan’s Sheet Pan Balsamic Chicken with Potatoes and Mushrooms

Dorie never lets you down. I tripled this recipe for a family dinner! It was a hit. I made it with boneless/skinless chicken. I really would recommend using skin on. You can always peel it off to eat, but the flavor it gives is invaluable.

Dorie Greenspan's Sheet Pan Balsamic Chicken with Potatoes and Mushrooms
Print Recipe
Servings
4
Servings
4
Dorie Greenspan's Sheet Pan Balsamic Chicken with Potatoes and Mushrooms
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 450° Rub baking sheet with a little oil. You can line it with foil, for cleanup, but oil the foil too.
  2. Put the potatoes, mushrooms, shallot and garlic in a large bowl. Toss in 4 sprigs of rosemary and 4 sprigs of thyme., 1 tsp. salt, a few grindings of pepper, 2 Tbs, olive oil and 3 Tbs. balsamic vinegar. Stir everything together until well coated. Arrange vegetables on baking sheet. Put chicken pieces in bowl and add remaining 3 Tbs. of oil and 2 Tbs. balsamic, 1/2 tsp. salt, a good amount of fresh ground pepper and toss together to coat well. Tuck chicken in to the vegetables and place remaining herbs under chicken.
  3. Roast the chicken/vegetables until a thermometer stuck in thickest part of thigh reads 165°, about 40 minutes to an hour. Serve right from baking sheets, or a pretty platter. Pour juices over chicken and vegetables.
  4. Remember I said to reserve the garlic? Well serve that in a little bowl alongside some crusty bread. It is delicious!
Powered byWP Ultimate Recipe

Oven Fajitas

Fajitas are one of those dishes that you can serve and even the pickiest of eaters can find something to eat. However, they can be intimidating to make at home. Now that Sheet Pan Meals are trending, it is so much easier and the clean up is cut in half.

This is an easy recipe to double or triple

You can see the YouTube episode at, https://www.youtube.com/channel/UCPPyv_hHuBwjDyhMSBoGVkg?view_as=subscriber

And don’t forget to subscribe here and follow me on Instagram at http://instagram.com/whiskinthesouthern

 

Half way to great Fajitas. Just turning the chicken and tossing the veggies one more time.
Oven Fajitas
Print Recipe
Servings
4
Servings
4
Oven Fajitas
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat your oven to 425° In medium bowl, stir together the 4 Tbs. olive oil, lime zest and juice, chipotles, cumin, about 1-1/2 tsp. salt and 1/4 tsp. pepper and smoked paprika. Toss chicken in marinade and set aside to marinate while prepping the rest of the recipe.
  2. On a sheet pan toss the pepper and onion with remaining 2 Tbs. olive oil, 1/2 tsp. salt and pinch pepper.
  3. Remove chicken from marinade and place on another sheet pan. You don't want it swimming in the marinade but don't be afraid of it. Discard remaining marinade. Roast Veggies and chicken in oven until cooked through and soft, 15-20 minutes.
  4. Remove chicken from oven and set aside. Turn broiler on and move sheet pan with veggies close to broiler. Broil for just a few minutes to get a nice char on it, 2 - 5 minutes. On a lower rack place tortillas right on the rack for a minute or two, too warm. Flip them once then wrap in a foil to keep warm.
  5. Layer veggies with chicken on a serving platter and serve with warm tortillas and toppings. I like avocado, salsa, beans, cheese and sour cream. I also love to serve extra lime wedges, on the side.
Powered byWP Ultimate Recipe

Baked Cauliflower & Farro with Cheese

I adapted this recipe from Smitten Kitchen. It was the perfect warm meal to make for my family on a recent trip to the mountains. I served it with a green salad and some fresh fruit for dessert. It was just perfect!

You can head over to YouTube to see me cook it up :

Be sure to follow me @ whiskinthesouthern on Instagram https://www.instagram.com/whiskinthesouthern/

Baked Cauliflower & Farro with Cheese
Print Recipe
This recipe comes together really fast with a little bit of prep. You can have it on the table in less than an hour, start to finish. You can spend even less time if you prep ahead of time. You can prep up to 2 days in advance
Servings
6
Servings
6
Baked Cauliflower & Farro with Cheese
Print Recipe
This recipe comes together really fast with a little bit of prep. You can have it on the table in less than an hour, start to finish. You can spend even less time if you prep ahead of time. You can prep up to 2 days in advance
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Preheat oven to 425° Cook Farro according to the directions, using the broth. Drain and put in a large bowl. Toss cauliflower with olive oil and some kosher salt. Put on a baking sheet brushed with olive oil and roast for 20 minutes until starting to brown and just soft. Turn out in to the bowl with Farro. Reduce oven temperature to 400°
  2. Start assembling the casserole: Add sage, garlic, lemon zest and red pepper flakes, 1 tsp. kosher salt and 1/2 tsp. black pepper to cauliflower/farro mix and stir to combine. Stir in fontina cheese.
  3. Prepare a 9x13 baking dish with non-stick spray. Spread half the mixture in the pan and dollop with the ricotta cheese, all over. Spread remaining cauliflower mix in the pan.
  4. In a small dish combine panko, Romano cheese and 1 Tbs. olive oil, until evenly mixed. Sprinkle evenly over cauliflower and Farro. Bake for 20 minutes, until browned and crusty.
Recipe Notes

You can add rotisserie or grilled chicken to up the protein.

If you were able to save a few whole sage leaves, let's fry them up. It's really simple. Pour 1/4 cup of olive oil in a small, shallow fry pan and heat it up until it moves and listens. The best way to test is to put a few drops of water in. If they sizzle and dance, your oil is ready. From there, simply put your dry sage leaves (no more water) in and cook them for just a few minutes on each side. Watch them. You don't want them to burn. Once they are done, place on a paper towel to drain and cool slightly. Arrange on your cooked cauliflower bake and serve. Yum!

Powered byWP Ultimate Recipe
%d bloggers like this: