Tag Archives: Rosemary

Roasted Lemon Herb Chicken

9 Jun

I don’t think there’s anything better than the smell of roasting chicken, which is saying a lot since I’m generally a baked goods girl.  The only smell that can top it in my book is  Roasted Lemon and Herb Chicken

You already know I’m not a fan of leftovers, but I can snack on a rotisserie or roasted chicken for days.  Things were busy again at work this past week, so that was exactly what I had in mind.  Here’s my quick and easy recipe for roasted, mouth-watering chicken that will feed you for days.

Roasted Lemon Herb Chicken

  • 4 1/2 lb roasting chicken
  • 1 1/2 medium yellow onion, cut into wedges
  • 2 heads of garlic, cut in half
  • 2 lemons, cut into quarters
  • 1/2 lb carrots, peeled and chopped
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 1 tsp pepper, plus sprinkle
  • 1 1/2 tsp salt, plus sprinkle
  • 2 tbs butter, melted

Preheat oven to 425 degrees.  Peel and chop onion into small wedges.  I ended up having three sections for each half onion I chopped.  Next cut two unpeeled heads of garlic in half, the cut lemons into quarters.  Reserve two quarters of the lemon for inside the chicken.  Afterwards, peel and chop carrots into medium chunks, about 2 inches thick.  Transfer all of these ingredients into a roasting pan and sprinkle with salt and pepper.

Remove all giblets from inside the chicken cavity.  Place your bird on top of the chopped ingredients.  Sprinkle the top of the bird and inside the cavity with 1 1/2 tsp salt and 1 tsp pepper.  Stuff remaining two lemon quarters, rosemary, and thyme inside chicken cavity.  Melt 2 tbs of butter in the microwave and spread evenly all over the chicken, making sure to get the legs and wings.

Cook in the oven at 425 degrees for 55-60 minutes, or until a meat thermometer reads 165 behind the chicken leg.  The juices should also run clear from the holes.  Let your chicken rest for 20 minutes before serving with roasted onions (yum) and carrots.  Behold my gorgeous bird!

Oh and I bet mashed potatoes would be the perfect accompaniment.  Stay tuned for a perfect take two recipe with my leftovers!

Siroc Restaurant Review

28 Dec

In the last few years the DC area transitioned from a place with a few restaurant gems to a vibrant restaurant scene.  World-renowned chefs opened up dazzling new hot spots, and local celebrities like José Andrés, expanded their culinary empires.  And don’t forget about all of our remarkable food trucks!

We have shining examples of every type of cuisine with the exception of Italian food.  I heard Mario Batali is in search of the perfect DC location for his new restaurant venture, but until then, I’m still in search of my favorite Italian place in and around the city.  I know many people feel like cooking Italian food is simple, and therefore not worth spending their money on for date night.  I recently fell in love with making pasta, and I wholeheartedly disagree.  Italian food at it’s best is simple, fresh and has vibrant flavors.

So far my best bet for delicious Italian food has been Siroc Restaurant. I’ve been four times, and had consistently delightful Italian-inspired food.  I went recently with a few friends and here’s a look at my meal.

Appetizer:  Burrata Mozzarella with Roasted Peppers, Capers, Garlic, Anchovy, and Arrugola Puree

The plate was beautiful and the appetizer was very good.  I love burrata and think this is a close second to the best in the city.  The roasted peppers added a sweetness and the capers and anchovies gave me the touch of salt I needed.  All in all, a great dish.

Entrée:  Potato Gnocchi with Venison Ragu, Rosemary, Wild Mushrooms, Nutmeg and Cream

In the picture this entrée looks like it’s to die for.  In person the dish was definitely to die for.  The gnocchi were the perfect light little sponges to absorb the welcoming venison raguAbsolutely perfect for such a cold day.  I can safely say, I was the envy of the table when my meal arrived. 

As usual, I can never turn down dessert.  My friend Megan (yes another one) suggested we order it in truth because she was not entirely satisfied with her dinner.

Dessert:  Warm Almond Cake with Blueberry topping and a Cinnamon Zabaglione Sauce

Again, another gorgeous and simple presentation.  I loved the blueberry and cinnamon creme.  My almond cake was a bit dry, but still very good.  I’ve ordered this same dessert in the past at Siroc and had a better cake. 

My overall rating for Siroc was a solid B+ on the entire meal.  As I previously mentioned, I’ve been to the restaurant several times, and have every intention of returning.  For starters, I would highly recommend their Potato Torte with onions and thyme and also the Burrata.  For the main course I would certainly order the Gnocchi with Venison Ragu, the Black Pepper Taglialtelle with Scallops, the Butternut Squash Cappellacci and one of my other favorites, the Eggplant layered with Lamb Shank.  All of these dishes are wonderful and you can see that Siroc excels where pasta is concerned.  I’m still trying to figure out the dessert option, but plan to try out the Trio of House-made Ice Creams next time.

Try out Siroc the next time you have an irresistible urge for pasta!

Meatball vs. Meatball

5 Oct

Since moving into my own apartment (holy expen$ive rent Batman), I had to cut back on dining out and rethink my grocery list. The good news is that I’m cooking and experimenting every night. The bad news is that I have to eat leftovers…GASP!  The only way I can handle leftovers is to trick myself by converting them into something new with different flavors.

This week’s grocery trip included ground turkey so I decided to split the package in half to make meatballs two ways!  Don’t they look delish?  They were, and easy too! 

Asian Meatballs (yield 12-14 meatballs)

  • 1 tbs garlic,minced
  • 1/3 cup yellow onion, chopped (use half a medium-sized onion for each recipe)
  • 3 tbs reduced sodium soy sauce
  • 1/2 tbs fresh ginger, minced
  • sprinkle of salt
  • 1/2 tsp pepper
  • 1 tbs veg oil

Using your hands combine all ingredients (except veg oil) in a large bowl, and roll into little balls.  Pour veg oil in skillet over medium heat for about 3 mins per side.  Using tongs, touch top of each meatball to make sure it’s firm and cooked through.  Afterwards, I suggest throwing them over a bowl of noodles with a quick peanut, soy and ginger sauce.

Tuscan Meatballs (yield 12-14 meatballs)

    • 2 tbs garlic, minced
    • 1/3 cup yellow onion, chopped
    • 1 tbs fresh rosemary, chopped finely
    • 3 sundried tomatoes, chopped finely
    • 1/3 cup shredded pecorino romano
    • 1 tsp pepper
    • sprinkle of salt
    • 1 tbs olive oil

Once again, use your hands combine all ingredients (except olive oil) in a large bowl, and roll into little balls. Pour olive oil in skillet over medium heat for about 3 mins per side. Using tongs touch top of each meatball to make sure it’s firm and cooked through.  Afterwards, I suggest making yourself an openfaces meatball sandwich.

So, what’s your favorite meatball?

Eggplant and Sundried Tomato Dip

25 Sep

I often feel like the best part of any meal is the dip at the beginning.  So I’m bringing you my second dip recipe of the week!  I created this recipe a year go because I needed to find a new way to use up my eggplant before it went bad.  I love the earthy taste of roasted veggies and there’s nothing easier than throwing all of the ingredients in a blender.

Eggplant and Sundried Tomato Dip (serves 4)

  • 1 medium eggplant
  • 1 tbs fresh sage, chopped
  • 1 tbs fresh rosemary, chopped
  • 4 oz container herb goat cheese
  • 3 tbs olive oil
  • 6 sundried tomatoes with a little oil
  • 1 1/2 tsp of salt, plus a sprinkle
  • 1 tbs pepper, plus a sprinkle

First preheat your oven to 350 degrees.  In the meantime, peel and chop your eggplant into bite sized pieces.  Transfer eggplant to a bowl, and mix with 2 tbs olive oil, sage and rosemary.  Spread eggplant onto the baking sheet and sprinkle with salt and pepper.  Roast in a 350 degree oven for approx 25 minutes.  Let eggplant cool and then transfer to a large food processor.  I typically use my blender since I have a mini processor.  Add packet of goat cheese and sundried tomatoes with a little of their oil.  Pulse a few times on the chopped setting, then add the rest of salt and pepper and stir.  Blend again on the chopped setting for about another minute until dip gets to your desired consistency.  I like my dip thick and so it stands up to pita chips.  If you like your dip a little thinner, feel free to add a bit more oil and blend longer. 

Also, apologies for the lack of pictures!  It’s been a busy week and I accidentally ate all the dip pre post… 🙂