Sunday, December 18, 2016

roasted chicken with chorizo

Don't expect a perfect recipe here...  I am adding my notes to meal I threw together, and we all loved it... The broth was amazing to mop up... ;-) basically roasted chicken with a bun of yummy stuff thrown on top of it, the chorizo made it out of this world.

8 piece chicken
Chicken rub - Kosher sale, garlic, onion, paprika, cumin
one large chorizo sausage
coconut oil
Chicken broth
Homemade salsa...
A little siracha would d be good too.

pre-Heated the oven to 400 degrees

Drizzled roasting pan with coconut oil, layered with onions across the bottom,

Laid washed and rinsed chicken rubbed with Kosher salt garlic powder onion powder, paprika and cumin, on top of the onions.

Added five slightly crushed garlic cloves still in skins to the pan in and around the chicken.

poured a cup of chicken broth into the pan.
Covered with foil, and roasted for 30 minutes.

Stove top, cut chorizo out of the casing and cooked and set aside.
Added onion shallots to the pan, added mushrooms, zucchini chunks, two chopped tomatoes, and spinach until wilted.
Took chicken out of the over at 30 minutes, added in all veggies and chorizo, and a cup of homemade salsa and one more cup of chicken broth, mixed it up so chicken would still be visible to brown, and put back in the over, with out the foil for another half and hour....

Favorite Emeril Rub:
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 tablespoon cracked black pepper

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Russian tea cakes

  •  Russian tea cakes
  • 1
    cup butter, softened
    cup powdered sugar
    tsp vanilla
    2 1/4
    cups all-purpose flour
    cup finely chopped nuts
    tsp salt
    Powdered sugar

  • Heat oven to 400ºF. 
  •  Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 
  • Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • 5 Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.