FALL RECIPES
Now that it is starting to get chilly with winter in the air I’m getting in the mood for cozy meals. I especially love to make a roasted chicken for Sunday dinner. This meal is as cozy and yummy as it gets. An absolute favorite. It is so simple and delicious. And when you add a simple green salad and a crusty baguette it is even better!
ROAST CHICKEN
1 whole chicken
Drizzle with olive oil
Sprinkle with coarse salt
Squeeze a couple of quartered lemons then throw on to the pan.
Add cut up onion and whole carrots, I prefer them on the thinner side in multiple colors. (I think they cook better)
Roast at 450 for approximately 1 hour 15 minutes (maybe longer depending on size of chicken) or until the desired doneness.
The trick to this chicken is the high heat, inspired by a recipe by Dorie Greenspan-Hurry Up and Wait Roast Chicken.
It really ensures that the entire chicken gets cooked evenly.
I love it crispy!
ROASTED POTATOES
Cut potatoes into small pieces
Mix in chopped onion
Toss with olive oil and good salt
Make sure to evenly spread on the cookie sheet to avoid overcrowding.
Bake for 1 hour at 450 (or to desired crispiness)
So soft on the inside and crispy perfection on the outside.
Sometimes I sprinkle a little cayenne or paprika.
Thank you Gaily for teaching me this recipe many, many years ago. (It may not be exact but I think of you every time I make them) No one does it better than you!
RICE PILAF
This recipe comes from an Armenian friend and is a favorite family dish. My mom made it for us as kids and now all of our kids love it too. And it goes with everything!
Melt 2 tablespoons butters in pan.
Break up pieces of vermicelli pasta and stir until golden brown. (I like it more on the well done side)
Add 1 cup long grain white rice
Mix so that coated with the butter.
Stir until the rice is no longer opaque.(a little golden)
Add a little less than 2 cups water
2 cubes chicken bouillon cubes
Stir bringing to a boil
Cover then cook on low for 20 minutes
Salt to taste
