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My adventure's in feeding my family

Tomato and Marjoram Roast Chicken October 13, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I need to find more recipes that call for marjoram. I have dried at home and up here it’s hard to find fresh. I would grow it but I never come across it in recipes and it is tasty stuff! Anyways I had another chicken in my freezer and lots of fresh tomatoes so I decided to make this (which I had put on pinterest years ago). It was very tasty and simple to make.


  • 1 whole chicken
  • 5 small vine-ripened tomatoes
  • 1 onion, cut into wedges
  • 1 lemon, coarsely chopped
  • 8 marjoram sprigs, plus extra leaves to serve
  • 1/2 cup dry white wine
  • ½ cup chicken stock
  • 1 head garlic, halved horizontally
  • 2 tablespoons olive oil

Tomato butter

  • 3 1/2 tbsp butter, coarsely chopped
  • ¼ small red onion, finely chopped
  • 1 small garlic clove, bruised
  • 1 vine-ripened tomato, finely chopped
  • Finely grated zest of 1 lemon (reserve lemon for stuffing chicken)
  • 1 tablespoon finely chopped marjoram
  • salt and pepper to taste




Make the tomato butter: Melt roughly 1/2 tbso butter in a saucepan over medium heat, add onion and garlic, sauté until tender (about 2-3 minutes). Add in the tomato and stir occasionally until thick and reduced (about 8-10 minutes), then set aside to cool. Transfer to a food processor, add lemon rind, marjoram and remaining butter, process until smooth and combined, then set aside.

Prepare the chicken: Preheat oven to 400. Rinse chicken inside and out under running cold water and pat dry with absorbent paper. Slide your fingers carefully between skin and breast of chicken to separate, then loosen as much of the skin around the legs as possible without piercing the skin. Spoon two-thirds of the tomato butter between skin and flesh and massage to evenly distribute. Spread remaining tomato butter over chicken breast and thighs and set aside.

Roast the chicken: Coarsely chop one tomato, then stuff into the chicken cavity along with onion, lemon and marjoram sprigs. Tie the legs together neatly with kitchen twine and place chicken in the roasting pan, breast side down (I placed a couple of halved tomatoes under the chicken to avoid its skin sticking to the pan). Halve the remaining tomatoes, add to roasting pan along with wine, stock and garlic. Season to taste. Drizzle chicken with olive oil and roast, basting chicken with pan juices occasionally, until skin is crisp and golden and chicken is cooked through (about 50 minutes-1 hour). Remove from oven to rest for about half the cooking time.

Serve at room temperature with pan juices, tomatoes and garlic, scattered with marjoram leaves.



Chicken Spaghetti October 11, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So last Christmas, my father in law picked up the smoked turkeys for his co-workers that were out of town and kept them in our freezer for safe keeping. It’s September and I still have a couple turkeys in my freezer so I decided to use them up. My meal of choice was this chicken spaghetti. My mother in law has her own recipe but I wanted to give this one a try and we loved it. I made enough for my mother in law and sister in law to take home with them and still have half a turkey!!!!


  • 2 cups Cooked Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • 1/4 cup Finely Diced Green Pepper
  • 1/4 cup Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups Reserved Chicken Broth From Pot
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese




Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

IMG_2067 IMG_2068


Italian Wedding Soup October 9, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So I had a bit of ground beef left over and it had been raining all week so I decided to make soup. Of course it was super sunny the day I made it but the Rachael Ray soup from “Comfort Foods” was so tasty (as is everything I make from there!).


  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 bay leaves, fresh or dried
  • Salt and freshly ground black pepper
  • 3/4 pound ground beef
  • 1 egg, beaten
  • 1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  • 1/2 cup plain bread crumbs, a couple of handfuls
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1 quart chicken stock or broth
  • 2 cups water
  • 1 cups dried pasta, rings, broken fettuccini or ditalini
  • A handful chopped fresh Italian parsley




In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 min./utes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. Adjust your seasonings. Serve soup with crusty bread.



Horseradish Salmon & Asparagus October 7, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Ok so off the bat I wasn’t sure about horseradish and salmon but my love of horseradish and the abundance of salmon we have told me to try this recipe. I didn’t make the sauce because it didn’t sound good to me at all.


  • 1 lb redskin potatoes, scrubbed and quartered
  • 3 cloves garlic
  • 1/4 cup ground flaxseeds
  • 1/4 cup plus 1 tbsp fresh flat-leaf parsley, finely chopped, divided
  • 3 tbsp peeled and finely grated fresh horseradish
  • 1 tsp garlic powder
  • 1 tsp ground black pepper, divided
  • 4 4-oz boneless salmon fillets
  • 1 large egg white, lightly beaten
  • 1 lb fresh asparagus, trimmed
  • 1/2 cup low-fat buttermilk
  • 1/3 cup low-sodium chicken broth
  • 1 tsp olive oil
  • 1/4 tsp sea salt


  • 1 large egg, lightly beaten
  • 1 cup low-fat buttermilk
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp arrowroot powder
  • 1/4 tsp sea salt
  • Pinch cayenne pepper



Preheat oven to 350°F. Bring a large pot of water to a boil. Add potatoes and garlic and cook until potatoes are tender, about 25 minutes. Drain and return to pot.

Meanwhile, in a shallow bowl, combine flaxseeds, 1/4 cup parsley, horseradish, garlic powder and 1/2 tsp black pepper. Dip one salmon fillet in egg white, then press top and sides into horseradish mixture. Transfer crusted side up to a foil-lined baking dish. Repeat with remaining fillets. Cover dish with foil and bake until flesh flakes easily when tested with a fork, about 25 minutes.

Prepare sauce: In a small pot, whisk sauce ingredients. Heat on medium and cook, whisking often, until thick, 10 to 15 minutes; do not boil.

In a steamer basket set over a pot of gently simmering water, steam asparagus until tender-crisp.

Heat potatoes on medium-low and add 1/2 cup buttermilk, broth and 1 tsp oil. Mash and stir to desired consistency. Remove from heat and stir in remaining 1 tbsp parsley, 1/2 tsp black pepper and salt. Divide potatoes, salmon and asparagus among serving plates. Top asparagus with sauce.



Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise October 5, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Burgers for brunch. I wasn’t sure what to think of it but the rest of the goodies in this recipe were awesome so I gave it a shot. I would make these with sausage instead of burgers I think. While they tasted good, it just didn’t say breakfast to me.


For the Bacon:

  • 8 slices bacon

For the Jalapeño Hollandaise:

  • 1 large egg yolk
  • 1 teaspoon water
  • 1 teaspoon fresh juice from 1 lime
  • Pinch of kosher salt
  • 1 stick unsalted butter (8 tablespoons)
  • 1 jalapeño, stemmed, seeded, and chopped, divided

For the Smashed Burgers and to Serve:

  • 4 English muffins, split, toasted, and buttered
  • 1 pound ground beef chuck, divided into 8 (2-ounce) balls
  • Kosher salt and freshly ground black pepper
  • 4 slices Colby-Jack cheese
  • 1/4 avocado, pitted and sliced
  • 2 tablespoons unsalted butter
  • 4 large eggs




For the Bacon: Preheat oven to 400°F. Line a rimmed baking sheet with foil and arrange bacon on top in a single layer. Bake until crisp and evenly cooked, about 16 minutes, rotating baking sheet once front to back during cooking. Place bacon on a paper towel–lined plate and set aside.


Meanwhile, for the Jalapeño Hollandaise: In the bottom of a tall, narrow container that just fits the head of an immersion blender, combine the egg yolk, water, lime juice, and a pinch of salt. In a small saucepan over high heat, melt the butter. Swirl the saucepan constantly until the butter is no longer foaming. Pour butter into a liquid measuring cup.


Place the head of the immersion blender into the bottom of the container and turn it on. With the blender running, very slowly pour in the hot butter; it should emulsify with the other ingredients. Continue pouring until all of the butter has been added. Add half of the jalapeño (or enough to achieve your desired level of heat); reserve the remaining jalapeño to garnish burgers. Keep blending until smooth and creamy. Transfer to a small lidded pot and keep in a warm place until ready to use.


For the Smashed Burgers and to Serve: Arrange bacon on the bottom halves of English muffins and set aside. Preheat a large sauté pan or skillet over high heat. Place 2 balls of beef in the pan at a time and smash down with two stiff metal spatulas (or any flat-bottomed, heat-safe tool, such as a small saucepan). Press firmly to flatten.


Season the patties generously with salt and pepper and cook until the bottoms are well browned and the tops are beginning to cook through to a pale grayish pink, about 45 seconds. Flip the patties and place a slice of cheese on top of one. Immediately stack the second one on top. Transfer the smashed-burger stack to one of the bacon-topped muffins. Repeat until all of the burgers have been cooked. Top each with sliced avocado.


In a large nonstick skillet over medium heat, melt 2 tablespoons butter. Crack eggs into the skillet and fry, undisturbed, until cooked to your liking, about 2 minutes for runny yolks. Place each egg on top of the sliced avocado. Spoon the Hollandaise on top of the eggs and season with black pepper and reserved chopped jalapeño. Close burgers and serve immediately.

Cornish Game Hens with Artichokes and Potatoes October 3, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

The store was having a huge sale on game hens. All two packs were 5 dollars regardless of weight. Or course I picked up a bunch and put them in the freezer. I came across this recipe and decided to give it a shot. It was tasty but make sure to cut your potatoes small so they all cook.


  • 2 tablespoons lemon juice
  • 1 tablespoon snipped fresh oregano
  • 2 teaspoons olive oil
  • cloves garlic, minced
  • 1 teaspoon snipped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 9 ounce package frozen artichoke hearts, thawed
  • 8 ounces small potatoes or tiny new potatoes, quartered
  • 2 1 1/2 pounds Cornish game hens


Preheat oven to 450 degrees F. In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.

Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture.

Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender.

Arrange hens on a serving platter. Using a slotted spoon, transfer vegetables to platter. If desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs. Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. Carefully cut hens in half lengthwise. Makes 4 servings.



Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta October 1, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I am hit or miss with Polenta (or grit’s depending on the consistency). The blistered tomatoes in this recipe made the polenta amazing. The flavor was great and it paired really well with the steak.


  • 1 1/2 pounds skirt or flank steak
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, minced (about 2 tablespoons), divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 1 cup coarse-ground polenta (corn meal)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • 1/4 cup heavy cream
  • 2 ounces Parmesan cheese, grated
  • 1 quart cherry tomatoes
  • 2 small red chilies such as Fresno or Thai bird, thinly sliced
  • 3 scallions, white and pale green parts only, thinly sliced
  • 1 teaspoon juice from 1 lemon
  • 1 teaspoon soy sauce
  • Chopped chives, scallion greens, or parsley, for garnish




Season steak generously with salt and pepper. Rub with 2 minced cloves garlic and 1 tablespoon olive oil. Set aside at room temperature.


Heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat until butter is foaming. Add 2 minced cloves garlic and cook, stirring, until garlic is fragrant, about 1 minute. Add chicken stock and bring to a boil over high heat. Whisking constantly, slowly add polenta in a thin stream. Reduce heat to a bare simmer. Cover and cook, stirring frequently, until polenta is completely tender and creamy, about 40 minutes, adding water as necessary to keep it loose.


When polenta is fully cooked, stir in heavy cream, Parmesan cheese, and remaining 2 tablespoons butter. Season to taste with salt and pepper. Cover and keep warm.


Heat remaining tablespoon olive oil in a large cast iron or stainless steel skillet over high heat until lightly smoking. Add steak in a single layer and cook, turning frequently, until well browned on both sides and center of steak registers 110°F for medium-rare or 115°F for medium, 6 to 8 minutes total. 1 minute before steak is done, add tomatoes to pan. Remove steaks and set aside. Add chilies, scallions, and remaining 2 minced cloves garlic to pan. Add 1/4 cup water and scrape up browned bits. Continue cooking, stirring frequently, until tomatoes burst and release their juices. Season to taste with salt and pepper. Stir in lemon juice and soy sauce off heat, adding water as necessary to reach a creamy sauce-like consistency.


To serve, transfer polenta to a pre-heated plate. Slice steak thinly against the grain. Transfer to polenta, top with blistered tomatoes and pan sauce, sprinkle with herbs, and serve.


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