Support a Local Author!
You may have seen the link on the right side of our blog for a while, but my first cookbook, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People is out and available! All of the recipes are easy to put together and then need no watching or stirring as they cook. There are lots of ethnic cuisine influences as well, to reflect the way that many of us like to eat. I didn't use a lot of packaged foods to make these--just some canned and jarred items like beans, to make cooking a bit faster. But you'll find lots of recipes using whole ingredients like fresh chard, berries, nuts, and asparagus.
Some of my favorites are Roast Pork with Apple Chutney, Nutty Pumpkin Lasagna, Mason-Dixon Cornbread, Roasted German Potato Salad, Chicken Paprikash, Thai Beef Curry, and Bourbon Street Bread Pudding. The photo above is for Banana Bread with orange zest and nuts.
You can also visit my newly minted Web site, where I'll be posting featured recipes, variations and shopping lists for recipes, nutrition info, food photos, and my schedule of appearances. Come to Taylor's market on Freeport Boulevard next Sunday from 4 to 6 p.m. for a taste of one of the recipes and a book signing.
Order your copy now (click on the image at right) or buy it at Taylor's and I'll be happy to sign it. Thanks for your support and keep reading for a recipe from the book! (click "Continue reading ...")
Garlic-Roasted Chicken with Orange
Hands Off: 1 hour 25 minutes
Having only a few people for a dinner party? Then this is the perfect recipe for you. It cooks in much less time than a large turkey, and the meat will be incredibly moist and flavorful. Or, just make it for yourself and shred the leftover meat to make chicken salad. The best part of making this for a party, though, is that it needs to rest before carving, so you can have it ready when your guests arrive. Scatter chopped root vegetables in the pan to roast alongside.
Serves 4 to 6
One 4- to 5-pound chicken
2 tablespoons unsalted butter
2 teaspoons honey
Salt and freshly ground black pepper
6 to 8 garlic cloves, peeled (optional)
2 oranges, cut in half
1. Preheat the oven to 400°F. Prepare a roasting pan with a rack (use a roasting “V” rack or a flat cooling rack that fits in the bottom of the pan).
2. Rinse the chicken inside and out and pat it dry. Combine the butter and honey in a cup and microwave on high for 1 minute or heat on the stove top over low heat until the butter is melted. Use kitchen twine to tie the chicken legs closed. Cut each garlic clove in half lengthwise, if using, and then cut slits in the skin of the breasts and thighs. Insert the garlic under the skin. Place the chicken breast-side down on the rack and brush the butter mixture all over it. Salt the surface and then liberally sprinkle it with pepper. Turn the chicken breast-side up and repeat with the butter, salt, and pepper. Lay the orange halves in the bottom of the pan.
3. Loosely tent a piece of aluminum foil over the chicken. Roast the chicken for 1 hour and 15 minutes, or until an instant-read thermometer inserted in the thigh and not touching bone registers 170°F and the breast registers 160°F. Transfer the chicken to a platter and let rest for 10 to 15 minutes, tented with foil, during which the temperature should rise another 5 to 10 degrees.
4. Remove the twine and carve the chicken. Serve portions with the juice from the roasted oranges squeezed over the top.
Comments
Many congrats on your first cookbook! I thought I heard you mention it to Elise while we were tying peanut bags. I look forward to checking it out, since it certainly sounds like my type of cooking.
Posted by: Madeline | March 20, 2007 1:13 PM
Wow, that's awesome, congratulations!
Posted by: llsan | March 21, 2007 10:45 PM
Well, congratulations!! Well done!
Posted by: sher | March 22, 2007 9:39 AM
Congratulations on the book!
Great idea too..
Posted by: David L | March 31, 2007 8:05 AM