Butterflied Chicken Roast

I was all excited that spring was here and then came the news report; "Snow possible on Monday". Well isn't that dandy! If it's going to be chilly, might as well put a chicken on to roast, right? Here is a delicious roast chicken recipe. If you are squeemish about cutting chicken, it's pretty easy to butterfly one, if you don't like doing it, ask the butcher to do it for you or you could just use bone-in chicken breasts. One more thing; if you haven't gotten the Dutch oven yet, you might want to think about it again. Another recipe which is made easier with a cast iron Dutch Oven.

Butterflied Roast Chicken Serves 4

1 (3 1/2 - 4 lb.) whole chicken butterflied
2 T. canola or corn oil
2 T. butter
3/4 c. minced shallots or green onions (I prefer shallots)
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1 T. honey

1. Preheat oven to 500 degrees. Season the chicken on both sides with salt and pepper to taste. Make an incision in both of the chicken's thighs, tucking the legs in.
2. Heat oil in large ovenproof skillet or iron Dutch Oven over medium heat. Place chicken skin side down, browning 3 - 5 minutes. Remove from heat, flipping chicken over to skin side up.
3. Place in oven. Bake 35 -40 minutes, basting once after 20 minutes, until chicken is no longer pink and instant-read thermometer registers 185 degrees. Remove chicken to serving platter, covering loosely with foil.
4. Discard fat from skillet or oven; place over medium heat. Add butter and shallots, stirring until golden, but not burned. Add lemon and orange peel and juices and honey; bring to a rolling boil. Remove from heat; immediately spoon sauce over chicken.

Cilantro and Lime Rice

For some reason I want Mexican food. Last week we picked up fresh flour tortillas from Don Pablo's (did you know you can buy a dozen for $2.50?). Anyway, we had the best tortillas EVER. Now I am making this delicious Pork Carnitas this week but was looking for a yummy side dish. Then I remembered the rice at Chipotle and Quedoba's. Cilantro and Lime ... oh yeah! So, here's the recipe that I found on line. Let me know what you think (oh and the Pork Carnitas is coming tomorrow).


Cilantro and Lime Rice Makes 4 servings (1/4 c. each)

1 T. butter
2 t. fresh cilantro
1 c. Basmati Rice
1 c. water
1/2 t. salt
1 fresh lime, juiced

1. Heat butter in a 2 quart heavy saucepan, over low heat until butter is melted. Add rice, salt and water. Bring to a full boil. At boiling, turn heat to low and cover with lid. Cook until rice is tender and water is all absorbed, about 25 minutes.
2. Add cilantro and lime juice. Fluff rice with fork before serving.

Peach Pie

It's not peach season, it's not that I saw peaches on sale this week, it's not even that I was craving peach pie. I have been doing spring cleaning which for me means EVERYTHING gets cleaned out. I admit I am a clutter bug when it comes to magazines. I save them and clip through them when I get a chance. Saving little bits of information as if I am going to make every single recipe I cut out or that we're going to vacation at each spot I keep or that my gardens will be overflowing with all the ideas I find. I made this pie a few times last summer and came across the recipe yesterday while filing stuff away. Here it is:

Peach Pie Makes 6 - 8 servings

1 egg white
1 unbaked pastry shell (9")
3/4 c. all-purpose flour
1/2 c. packed brown sugar
1/3 c. sugar
1/4 c. chilled butter, cut into 6 pieces
6 c. sliced peeled fresh peaches

1. Beat egg white until foamy; brush over the bottom and sides of the pastry shell.
2. In a small bowl, combine flour and sugars; cut in butter until mixtures resembles fine crumbs.
Sprinkle two-thirds of the mixture into the bottom of the pastry shell; top with peaches.
3. Sprinkle the remaining crumbs onto the peaches.
4. Bake at 375 degrees for 40 - 45 minutes or until filling is bubbly and peaches are tender.