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Posted on » by Dana & Nancy » Theme:

Roast Chicken with Chickpea Stuffing

Roast Chicken

My adapted recipe below.  If making again, I would at least double the chickpea stuffing, since you saw how little stuffing was made with the quantities listed below.  Refer to the link for the original recipe which also adds directions for potatoes and salad to go with.

Roast Chicken with Chickpea Stuffing
Recipe from ScribblesNZ-the blog

Ingredients:

Chickpea Stuffing:
1 (15 oz) can chickpeas, rinsed
1 jalapeno pepper
1 lemon, zested
3 thyme sprigs, leaves only
Olive oil

Chicken, Roast Onion & Thyme
I large chicken
Bunch fresh tarragon
150 gms butter, room temperature
2 heads garlic
50gms butter
1 med onion,sliced into 6-8 segments
3 bay leaves
6 sprigs bushy thyme
300 ml chicken stock

Dressing:
1 tbsp balsamic vinegar
1 tbsp Dijon Mustard
1 tbsp runny honey
4-6 tbsp olive oil
A little salt and pepper

Directions:
Preheat the oven to 450 degrees F.  While oven is preheating, make the stuffing by putting the chickpeas in a bowl.  Add the lemon zest, pepper, a dash of olive oil.  When you stuff the chicken put the whole, zested lemon at the entrance of the chicken.

Prepare/cooking the chicken
Mix butter with chopped tarragon and some salt and pepper and loosen the chicken skin, putting your fingers underneath and pushing in the tarragon butter. Work it over the crown of the chicken and under the drumstick and thighs without tearing the skin. If you can’t get it under the skin of the legs don’t worry.

Spoon the stuffing into the bird and seal the entrance with the lemon. Rub a little olive oil or butter over the chicken skin and season.

Put 50gms butter in a roasting tray and melt for 2 mins.   Remove from oven and add onion segments, bay leaves, thyme sprigs and the cut halves of garlic face down. Arrange onions and herbs around the garlic. Place the chicken on top of the mixture and roast for 20 mins. Turn the oven down to 400 degrees F. and cook for about 1 1/4 hours, removing when the chicken is tender and the juices run clear. Set chicken aside to rest and remove the garlic.

Remove the chickpeas from the chicken and put in a large, warm bowl. Squeeze the garlic through a sieve into the chickpea mixture, and mash the entire contents with a potato masher. Add 1 tbsp of the salad dressing, mix and serve.

 

Posted on » by Ashley » Theme:

Peanut Butter M&M’S® Truffles

Peanut Butter M&M’S® Truffles
Sally’s Baking Addiction

1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (185g) creamy peanut butter (not natural style)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups (360g) confectioners’ sugar
1/2 cup (100g) M&M’S® Baking Bits
16 ounces semi-sweet chocolate, coarsely chopped
  1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy – about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners’ sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. See photo above for a visual. Using a rubber spatula (or your hands– I find hands work best!), work the M&M’S® into the peanut butter dough.
  3. Begin rolling peanut butter dough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total.
  4. Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
  5. Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool. When dipping, you can fully submerge the truffle OR leave a small portion of peanut butter showing at the top to make them look like buckeyes. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
  6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.
  7. Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
Posted on » by Ashley » Theme:

Classic Fried Shrimp Po’boys

Classic Fried Shrimp Po’boys
Emeril Lagasse

Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
3/4 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
Red pepper sauce
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly sliced
Sliced dill pickles, optional
Hot sauce, for serving, optional
Potato chips, for serving, optional (recommended: Zapp’s)

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.