Cheddar Thyme Biscuits

We love our leisurely Saturday morning coffeetime... reading the newspaper, catching up on emails and watching (my) recorded cooking shows.  It's no effort to mix up a batch of biscuits, either plain or with the cheddar and fresh thyme that is in this recipe.  Eating them buttered and just out of the oven is the best...and even better with homemade Strawberry Fig Jam.

If you have an iron skillet

I would recommend using it instead of other bakeware,

as the resulting bottom crust

that develops is divine.

   

          This skillet is one handed down from my Grandmother. 

I treasure it, not only for the memories of family meals with loved ones, but because it is well seasoned and creates a consistent product every time.

                        
                        2 cups self rising flour
                        1/2 t baking powder
                        1 t fresh thyme
                        1 c grated cheddar cheese
                        1 1/4 c buttermilk
                        4 T salted butter (melted)
                        Kosher salt

• Preheat oven to 375 degrees 
• Sift flour and baking powder together in a bowl
• Add thyme and cheese, mix thoroughly 
• Add buttermilk, mix until all incorporated
• Put melted butter in skillet/baking dish
• Spoon biscuit mix into skillet/baking dish (should yield about 12 biscuits)
• Turn each biscuit over in butter, sprinkle with Kosher salt
• Bake on top oven rack for 25 minutes  

    Enjoy

    ~ CGJ






   

Mardi Gras Veggie Medley











This past weekend we enjoyed having my husband Neil's sister and family come join us for some Mardi Gras revelry.  Margo, Lea and Anne arrived Friday and since it was a work day I had decided to put a roast in the slow cooker (10 hours) for the evening meal.  (Larry arrived on Saturday but sadly... missed this meal.)  Also present to enjoy were daughter Sara and beau Michael.  To accompany the roast I needed something 1) colorful, 2) easy and quick and 3) seasonal.   

Addressing the colorful, requirement... this recipe celebrates Mardi Gras colors: Purple - Representing Justice, Green - Representing Faith, and
Gold - Representing Power as chosen by the Krewe of Rex (which selected the official Mardi Gras colors in 1872).  Interesting to note that Mardi Gras colors influenced the choice of school colors for archrivals Louisiana State University and Tulane University.  When LSU was deciding on its colors, the shops in New Orleans had stocked up on purple, green, and gold material for the Mardi Gras season. LSU decided upon purple and gold, and bought much of it. Tulane bought much of the only remaining color--green! (Their colors are blue and green.)  http://www.mardigrasneworleans.com/mgcolors.html

Considering the easy and quick condition... so I could spend more time with family/guests and not be harried in the kitchen trying to outdo myself (confession), this recipe just fits.  You just chop, season, put on a pan, cover with foil, in the oven for 20 minutes, uncover and continue for 10, then it's ready. 

The seasonal constraint was met with "what's at the market".  I chose purple potatoes, yellow and green peppers, brussel spouts and parsnips. 

Simple, simple, simple!  I served this Mardi Gras Veggie Medley with the slow cooked roast, a green salad and garlic bread.  For dessert we had King Cake... of course.

1 lb purple potatoes, halved 
1 lb parsnips, peeled, cut in 2 inch pieces and quartered
1 lb brussel sprouts, halved
1 yellow bell pepper, cut in strips
1 green bell pepper, cut in 1 inch pieces
Nonstick cooking spray
Drizzle of olive oil
Salt and pepper to taste
15 sprigs of fresh thyme


Preheat oven to 400 degrees.  Wash vegetables and prepare as above.  Spray sheet pan with nonstick cooking spray.  Place prepared vegetables on sheet pan, drizzle with olive oil, salt and pepper to taste, sprinkle thyme leaves evenly and mix with clean hands.
Cover with foil, place in oven for 20 minutes, uncover and roast for another 10.

Everyone enjoyed this version of roasted vegetables, not only because was it was delicious, but because it was festive and relevant to the occasion.

Fat Tuesday isn't until next week so try your hand at customizing your veggies into a fun and tasty dish.   

Happy Mardi Gras

~CGJ

Herbed Lemon Roasted Chicken



I have been dreaming of roasted chicken for weeks... so on this slow Winter Sunday afternoon, I will prepare one for tonight's dinner and practice for an upcoming family gathering next weekend.  Many cooks pride themselves on having their own version of Roasted Chicken to make as often as demanded by their loved ones.  

If that describes you, or not, I would encourage you to step outside of the usual and just go for it.  You'll be glad you did.  Because this recipe requires that the chicken be brined prior to roasting, begin preparations at least 7 hours prior to your designated dinner hour.  

Serves: 6







1/2 c table salt

1/2 c brown sugar (lightly packed)

4 lemons divided (I used Meyer Lemons from our own trees)

1 medium onion

8 cloves crushed garlic divided

2 T peppercorns (cracked)

24 sprigs fresh thyme divided

4 cups water

10 cups water

1 5 to 6 lb chicken

4 sprigs fresh rosemary divided

Begin by combining salt, brown sugar, juice of 2 lemons and peel, half of onion roughly chopped, 4 cloves of garlic, peppercorns, 4 sprigs of thyme and 4 cups of water in a saucepan.  Bring to a boil, turn off and let cool.

Remove the chicken giblets and wash chicken throughly inside and out.

In a container large enough to hold the chicken and brining solution, place the chicken, cooled brine solution and 10 cups of cold water.  Cover securely and refrigerate for 4 hours.

Preheat oven to 400 degrees.

Drain the brining solution, pat chicken dry and place in a roasting pan.  Squeeze juice from the 2 remaining lemons on the outside of the chicken, place lemon peels inside the chicken cavity along with the remaining half onion, whole sprigs of thyme and rosemary.

Roast the chicken for approximately 1 hour and 45 minutes to 2 hours or until the juices run clear when you cut between a leg and thigh.  (If it begins to brown too much during roasting time, tent with foil.)  Remove from oven. 

Place on a serving platter, tent with foil and allow to rest about 20 minutes.  Reduce pan juices and pour over chicken or serve on the side.  

Ring the dinnerbell and enjoy! 

~CGJ