My Comfort Food: Roast Chicken and Brown Sugar Acorn Squash

Sunday Dinner: Roast Chicken and Brown Sugar Acorn Squash 

(picture above is before roasting because I ate it too fast to remember to take a picture 

AFTER roasting!)

September 23rd marked the beginning of Fall.  I know this because I do the weather report with my little Kindergarten students every morning.  We have been waiting for September 23rd for some time now.  Fall means many things to me, but one of the things that I love most about Fall is Roast Chicken.  Now you can make Roast Chicken every month of the year, but it just seems to taste better in the Fall.  Maybe it is because of the comfort factor that a Roast Chicken brings or perhaps it is the way it fills the house with the smells of yummy goodness.  


The fun thing about Roast Chicken is that you can make it a million different ways if you follow a few basic steps.  Below is my recipe for a great Roast Chicken and also some variations you can apply according to your tastes and the season.  I followed Thomas Keller's oven temperature and timing suggestions this Sunday and the results were wonderful.  I feel that a Roast Chicken recipe does not and should not have to be precise.  That is the fun of roasting a chicken.  As long as you season generously and add a few flavoring agents, it will taste like home.  This meal can bring the sunshine out no matter how cold it is outside.


My Go-To Roast Chicken
Ingredients:
One 4 - 4 1/2 pound chicken
Salt and Pepper
1 Head of Garlic
A few Sprigs of Rosemary
A few Sprigs of Thyme
1 Lemon quartered
Sprinkling of Paprika
Olive Oil


Some optional variations if you are feeling a little crazy:

• Add vegetables (whatever is in season and that can hold up to the roasting process) to the bottom of your cooking vessel (i.e. onion, carrots, turnips, leeks, new potatoes, sweet potatoes, parsnips, etc.)
• Sometimes I like to rub garlic and herbs under the skin of the breasts to really help get the flavor into the bird.
• If you are out of fresh ingredients, season with what you have on hand (i.e. Lemon Pepper, Garlic Powder, Paprika, Salt and Pepper.)  
• I have even marinated a whole roast chicken for a few hours before cooking, which is not traditional, but adds great flavor.  The marinade I pulled together included chopped garlic, rosemary, thyme, olive oil, dijon mustard, salt and pepper.
• Fresh Sauce:  After eating at Tyler Florence's restaurant in Napa (Rotisserie and Wine), I was inspired to re-create his "Salsa Verde" as a great sauce to pour over the roast chicken when serving.  In a food processor add 2 tablespoons of capers, a handful of parsley, a few cloves of garlic, the juice of half of a lemon, 1 tablespoon of red wine vinegar, 1 tsp. of lemon zest, salt and pepper (to taste.)  It is almost like a herby, lemony vinaigrette.  Taste the sauce and adjust the ingredients according to your liking.  If you don't like capers, leave them out.  Be your own chef!

Directions:
Pre-heat oven to 475 degrees.
Clean the chicken and remove any innards that are still in the cavity of the chicken.  Pat dry.  Season the cavity and the outside of the chicken generously with salt and pepper.  Don't skimp here!  Now stuff the bird with a head of garlic cut in half, the lemon (squirt some of the juice on the outside before adding it inside), and the herbs.  I drizzle with olive oil, but you can spread with butter if you are feeling especially frisky.  


You can cook a roast chicken in many different vessels.  I have used a roasting pan on or off the rack.  I have used a dutch oven (shown above) or simply a large  oven-proof pan.  If you have kitchen twine, this is a good time to tie up the legs.  There are techniques if you want to be super fancy, but I like to easily wrap the string around the legs, so the legs are pushed together and simply make a knot or a bow if you are girly (insert wink.)  If you don't have twine, skip that step.  Place the chicken your cooking vessel and tuck the wings under the body.


Roast at 475 degrees for 25 minutes.  Reduce the heat to 400 degrees and roast for an additional 45 minutes or until the temperature registers 160 degrees in the meatiest portion of the bird.  I like to use a thermometer to help with the guessing game of whether or not it is done.  If necessary, return the bird to the oven for more roasting - check every 5 minutes or so.  Depending on the size of the bird, the cooking temperature varies.  And the more you make Roast Chicken, the easier it will be for you to determine when it is done.  You can cut a meaty portion of the bird (i.e. breast) and if the juices run clear it is ready, but I usually like to take the help of the thermometer.  If you find that your bird is browning quickly during the second portion of cooking, simply add a loose layer of foil.  


Transfer the chicken to a cutting board and let rest for at least 10-15 minutes.  You want all those juices to be able to 
re-distribute into the bird.   If you cut too soon, the juices that you worked so hard to create, will run out and leave the bird dry.  Now if you are inclined to cut the bird into pieces and know how - more power to you!  I usually like to take the easier route and do so by pulling the meat off the bones and arrange on a platter.  I usually can get the breast off easily by sliding my knife under the breast and cutting into uniform pieces.  The rest of the meat looks a bit rustic on the platter, but that was my goal all along!


Don't be intimidated!  Roast Chicken is the most wonderful, comforting meal that stretches a buck and can provide the best left-overs.  It does take a little extra effort, so I like to save this kind of a meal for a weekend or Sunday Supper. 


Brown Sugar Acorn Squash
Ingredients:
1 medium acorn squash, halved and seeded (although this recipe works well with butternut squash and spaghetti squash as well but cook according to the sticker on the squash.  Times may vary depending on the size of the squash)
1 tablespoon butter
2 tablespoons brown sugar


Directions:
Pre-heat oven to 400 degrees.  Place seeded and halved acorn squash side by side in a casserole dish, cut side up.  Score the acorn squash by simply cutting down the insides of the yellow flesh a few times.  This allows the butter/brown sugar mixture to get inside of the squash.  Fill the dish half way up the squash with hot water.  Divide butter and brown sugar evenly among the acorn squash and spread evenly among the yellow flesh.  Bake for approximately 1 hour to 1 hour and 15 minutes until you can easily pierce with a fork.  I like to serve these as is.  The acorn squash almost looks like a little bowl.  You can easily scoop out the filling with a spoon and make sure to drizzle any additional butter or brown sugar that accumulates in the bottom of the squash to each and every bite!  

Caprese on a Stick!

This recipe is a no-brainer and a perfect addition to any meal.  I first made this recipe when hosting a bridal shower for one of my closest friends.  I wanted to serve something fresh, light, and a dish I knew most people would enjoy.  The balsamic reduction really gives this dish the extra spunk it deserves.  I chose to put them on a stick because, well, isn't everything cuter on a stick?  If you are making this as a side dish to a weeknight meal and the thought of skewering makes you want to run for the hills, simply add the ingredients in a bowl and toss in the balsamic reduction.  It's okay.


Ingredients:(nothing is too exact for this recipe, so adjust according to the number of people you are serving and your taste)


Carton of grape tomatoes (If you can find orange, yellow and red tomatoes, great!  After all, we eat with our eyes first.)
Carton of Bocconcini (These are small mozzarella balls packed in water.  If you can't find them, just cube fresh mozzarella.)
Basil, a handful (I told you this wasn't exact!)
3/4 cup of balsamic vinegar
1 1/2 tbs. of sugar
Salt and Pepper
Wooden Skewers (break in half)


Instructions:
Boil the balsamic vinegar and sugar in a saucepan over medium-high heat until reduced, stirring occasionally, about 10-15 minutes.
Next, simply assemble your skewers.  Alternate tomatoes, mozzarella and basil.  Assemble on a platter and drizzle the balsamic reduction over the top.  I finish the dish with a sprinkling of salt and pepper.  Garnish the plate with basil if you are feeling fancy.  Plus, who doesn't love a garnish?

Skinny Chicken Piccata

Chicken Piccata makes its way into the Mollo weekday dinner line-up quite often.  Everyone seems to have their version of Chicken Piccata.  This is mine.  It is a light, low in calories, and full of flavor.  Yes, you can add more butter, oil, and cream, but in my opinion, you don't need to.  Everyone is looking for a new chicken recipe to try out.  Well folks, look no further!  

Ingredients:

• 2 skinless and boneless chicken breasts pounded flat
• Salt and Pepper
• Flour for dredging
• 2 tablespoons unsalted butter
• 1 tablespoon of extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup capers, rinsed
• 1/3 cup fresh parsley, chopped
• Parmesan Cheese

Instructions:

I first pound out my chicken out on my "chicken board" until the chicken is about 1/4 of an inch thick.  Use anything in your kitchen that you can get your hands on and let out some aggression.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. 

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add salt and pepper to your liking.  Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoon of butter to sauce and whisk. Pour sauce over chicken, add parsley and as much parmesan cheese as you like.  I like to serve this with a whole wheat pasta and something green.

My Favorite Dessert: Ina's Brownie Pudding

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• This recipe might just be my favorite dessert of all time.  I cannot take credit for this one.  This is an Ina Garten masterpiece.  I did tweak this recipe a tad, because let's be honest, sometimes Ina's ingredients are simply too fancy, expensive, and hard to find.  
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• This is a perfect mix between a molten chocolate cake, a brownie, and a souffle.  If you love chocolate, this is to die for.  It is very rich and decadent, so you don't need a ton of it, but it might be one of your favorite dessert bites of all time too.  I pair it with fresh vanilla whipped cream or vanilla ice-cream.  I feel it needs one or the other to help balance out the sweetness.  When baked, the top will have a hard crust that you can almost tap, but underneath that crunchy layer, is the most ooey-gooey-chocolately goodness.  
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• This is a true crowd pleaser.  Many times you are asked to bring dessert to a get together and so many people have so many different tastes, you just feel stumped on what to bring.  Yes, we can take a trip to Ralphs and grab a cake, but this takes no time at all.  I like to whip up the batter (probably takes 20 minutes from start to finish) and either bake it for an hour right then and there, or if I am going to someone's house, I pop it in the oven for an hour when we are eating dinner and it is ready!  This is easy, simple, and worth the small amount of effort.  
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• Get cooking!

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• capful of vanilla extract
• Vanilla ice cream or fresh vanilla whipped cream, for serving

Directions:

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream or whipped cream.

Surprising Side: Roasted Balsamic Brussels Sprouts with Toasted Almonds and Plumped Raisins

My posts today have been annoyingly healthy.  My husband challenged me to post something fattening in the near future.  So stay tuned.  


On another front, one of the perks of being a teacher is time off during the summer.  This is something I am definitely not used to.  So I did what any other girl would do with her time off on a Wednesday.  I took a yoga class, browsed the Farmer's Market, and cooked lunch.  Now this is not a normal lunch, but hey, I'm on vacation.  I recommend this as a great side to any meal.  


I was inspired to make this dish after tasting a salad at a great restaurant on Main Street (M Street) that didn't roast the brussels sprouts, but rather kept them raw with these flavorings.  I personally love the way the brussels sprouts (which is a notoriously hated vegetable), transform and caramelize into something so yummy.  I found myself going "cave-man" style which resulted in me ditching my fork and shoveling this dish into my mouth with my hands. Alone. In my living room.  Classy.  


However, I urge you to try this recipe.  If you love brussels sprouts, you will love this.  If you haven't had them since you were forced to eat them as a child and they were steamed or boiled, then give it another try.  It is quite the surprising side!


Ingredients:
(2 servings)
brussels sprouts (eye ball how much will feed your family.  you may need to add a bit more of the following ingredients if you are feeding 4 people or more.)
2 tbs. of balsamic vinegar
1/2 tbs. olive oil
1/4 cup of raisins
1/4 cup of almond slivers
Salt
Pepper
(If you are feeling extra crazy, go ahead and add crispy bacon bits to this.)


Directions:
Pre-heat your oven to 400 degrees.  If your brussels sprouts aren't already cleaned, I like to take off the first layer, cut the bottoms off and throw away.  I then like to peel off a few of the outer layers of the brussels sprouts (these are the bits that get extra crispy in the oven) and then I either halve or quarter the brussels sprout center depending on how large they are.  Place on a cookie sheet.  I add the olive oil, balsamic vinegar and a sprinkling of salt/pepper.  Toss to coat (don't be afraid to use your hands, "a chef's best tool" - glorious ina garten) and roast for 15 minutes.  I like to flip them with a spatula half way through cooking.  At 15 minutes I add the raisins and almonds and bake off for 5 more minutes.  This ensures the almonds toast and the raisins plump.  If you aren't a fan of nuts or raisins, simply eliminate.  If you would like different options, try a different dried fruit and perhaps pecans, walnuts or pine nuts.  The different textures of this side dish really transform the brussels sprouts.  

SO L.A. : Kale Chips and Go Green Smoothie

One of the requirements of living in Los Angeles, is eating weird green food to make yourself feel healthy.  Well not really, but anywhere else in the country would definitely think these next few recipes are simply just silly.  But actually, they are quite good and GOOD for you!  


Here are some of my favorite snack recipes with the health factor kicked up a notch! 

Kale Chips 

(a.k.a. Hollywood's Version of Potato Chips)

A good friend of mine turned me onto these wonderful morsels.  I am always trying to incorporate different kinds of greens into my diet because they are so good for you.  But they generally taste like you are eating grass.  This recipe is a total fake-out and it will surprise all of your friends.

Ingredients:

Kale (buy a few bunches)

Olive Oil

Salt (use only a pinch)
Pepper

Directions:

Pre-heat oven to 400 degrees.  Wash and dry Kale.  Tear off the leaves from the stems into smaller pieces.  Drizzle with olive oil and salt(no need to drench with oil - after all, this is a low-fat snack!)  Toss on a baking sheet and bake for 10-15 minutes or until crispy.  Don't let them turn too dark in color, so keep an eye out! You will be eating them like potato chips!

Go Green Smoothie
A well known trainer in Los Angeles turned me onto this smoothie. Why not add something green to your smoothie from now on?  You hardly taste the spinach and you feel like you've done something good for yourself after drinking it.


Ingredients:
Handful of your favorite frozen fruit
1 Banana (optional, but it adds creaminess to the smoothie.  you can definitely add any of your favorite fresh fruit to this as well.)
1/2 cup of non-fat yogurt (I prefer greek yogurt, but flavored yogurt works great too.)
Drizzle of honey
Splash of orange juice to get things going in the blender
and . . . (drum roll please . . .)
Lots of and Lots of fresh spinach!


Directions:
Add all items to the blender and blend away!  You can add as much or as little spinach as you like, but you can really pack in quite a bit.  If you need to add more orange juice if the smoothie is too thick, go for it.  This is not a precise recipe.  Don't be turned off by the color.  Depending on the type of fruit you use, the smoothie outcome could be green or a little brown.  Just ignore and drink!  You will be getting most of your fruits and vegetables for the day in one drink!

Not Your Average "Fancy Nancy" Pizza: Arugula Topped, Carmelized Onion, Fig Jam, and Blue Cheese Pizza

I took a cooking class this week with some friends to learn some fancy knife skills.  The best part of the class, was this pizza.  It is easy to make, but so fancy!  My Kindergarten students would call this "Fancy Nancy" and for those of you with kids, you know what I mean.  For those of you that think I have lost my mind, well that might be true as well!  And for those of you that can't get enough of a Father's Office Burger (you know who you are), this pizza has a similar flavor profile and forces a verbal reaction when taking a bite.  Eat. With. Caution.


The combination of flavors with the sweet onions and jam, coupled with the salty prosciutto and the unique flavor of the cheese, make the perfect bite!  If you don't like onions or figs, don't run away!  The onions take on a whole new attitude by carmelizing them and the fig jam really just adds a touch of surprising sweetness.  Adding arugula at the end, freshens this pizza up.  


I have made my own pizza dough and enjoy it, but for the sake of your sanity and precious time, just buy the pre-made stuff (especially if you are entertaining or having a nice week-night meal - simplify. your. life.)  I love the idea of this pizza as an appetizer.  It has the "wow" factor!


Ingredients:
1 package of pre-made Pizza Dough (Whole Foods and Trader Joe's have great dough.  And if you have a favorite local pizza joint, they can probably sell you their dough as well.)
Fig Jam
Bunch of Arugula
Blue Cheese or Goat Cheese if you prefer
3 red onions, sliced very thin
5-8 slices of prosciutto
3-4 tbs. of water


Directions:
Pre-heat your oven to 500 degrees.  Place 2 cooking sheets in your oven and let heat (you want your pans hot - this will create a yummy crust to your pizza.)


First things first, carmelize the onions.  Add a bit of olive oil and the onions to a hot saute pan over medium-high heat.  Wilt the onions and stir, fairly consistently until you see the onions break down.  Make sure to use a wooden spoon and scrape up the brown bits on the bottom of the pan.  Brown bits = flavor!  Add one tablespoon at a time of water to the pan to help wilt the onions and to aid in getting those yummy brown bits off of the pan and into your onions.  This process will take about 10 -15 minutes.  Be patient!  Your onions should have a deep golden brown color and should be completely soft.


Take one package of dough and divide in two.  I find the easiest way to manhandle the pizza dough is in my hands, moving it around and almost hanging it down to stretch the dough out.  Take your hot pans out of the oven and drizzle some oil on the hot pans.  Place your dough on the pans (one for each pan.)  If you like a thicker crust, don't divide the dough in two and simply use one pan to create one pizza instead of two.  I find it is easier to get a rectangle pizza, than trying to create the perfect circle.  The pan is hot, so be careful adding your toppings!


This is the fun part.  Add your carmelized onions over the dough (you want a nice layer of onion.)  Then add your fig jam - add about 4 tablespoons, but be your own chef and add more if you like. Then drape the prosciutto over the top of the jam.  I try not to lay the prosciutto perfectly flat.  Then add your blue cheese crumbles over the meat (again, add as little or as much cheese as you prefer.)  


Bake for 10-15 minutes or until the cheese is bubbly and begins to brown.  I transfer the pizza onto a wooden cutting board, top with arugula and cut into squares.  I like the rustic serving dish of a cutting board for pizzas.  Enjoy!