Cast Iron Skillet Roast Chicken

I learned about this recipe from a new foodie friend (is there anything better?!) and she has inspired me to venture into the world of cast iron skillet cooking. First on my list will certainly be this highly recommended recipe from one of the cooking gurus behind the iconic Silver Palate “Good Times” cookbook, and four of her own cookbooks including The Nantucket Open House Cookbook and The New England Open House Cookbook.

Stay tuned for my take on my cast iron culinary adventures – and in the meantime, enjoy Sarah Leah Chase’s Cast Iron Skillet Roast Chicken.

PERFECT ROAST CHICKEN

**Update: Made this last night – skipped the gravy – and put some quartered onions and yukon gold potatoes in the roasting pan at the start and it was all amazing! BTW – I do love my digital thermometer – takes out all the guesswork.

Though I am hesitant to feature yet another chicken recipe (I will mix it up I promise), this roast chicken is too fabulous to put on hold, and it’s fresh on the mind for two reasons. First, I made it last week and it was SO good and devoured by all. AND you may have heard about a small wedding in Windsor over the weekend, well he supposedly popped the question over this dish. Full disclosure, the 1 to 1 1/2 hour cook time may take this off the table as a weeknight option – it was 1 hour for me – if you front load the emails, the put aways, and tomorrow’s to-do’s during the cooking time, it really was a breeze. I didn’t have the Thyme or red onions on hand so proceeded without, and I screwed up the gravy. And absolutely buy kitchen string next time you are at the store – you’ll have it forever, and feel like a rockstar every time you use it. I served it with steamed broccoli (the tea kettle hack for hot steam water is genius BTW) and my favorite risotto ever, it’s printed on the back of this jar.

LOVED by ALL, and not one plate to scrape: Barefoot Contessa’s Perfect Roast Chicken.

xo CH

Cowboy Caviar

Recipe thanks to KI via LC!

“I know there are lots of versions of this, but I made this last week and it was excellent!”

Dressing:
1/3 c EVOO
1/3 c lime juice
3 tbsp chopped fresh cilantro
1 tbsp hot sauce
1 tsp kosher salt

Salad:
1c black beans
1c black eyed peas
1 sm red onion, finely chopped
1c corn (i used fresh)
1c cherry tomatoes, quartered
2 orange bell peppers, chopped small
1 avocado, chopped small
Tortilla chips for serving (optional)

Drain and rinse black beans and black eyed peas.
Combine all salad ingredients.
Combine dressing ingredients and stir or shake thoroughly.
Pour dressing over salad and toss to coat.

Perfect Corn on the Cob

Recipe thanks to JT!

Whether farm fresh or store bought – this recipe is always a home run:

Shuck corn.
Place on stovetop in large pot of salted, room temp water.
Turn on high and bring to boiling.
Once boiling, remove corn from the heat and set aside for 6 minutes.
Drain, and enjoy!

PS: Season to your liking! Our go-to? Dip a clean paper towel in some earth balance spread (fyi, we can’t use butter) coat each ear of corn the sprinkle with sea salt. YUM!
xo CH