Roast Chicken


Roast Chicken

When I was growing up, my grandmother would roast chicken often. I can’t even remember learning how or when I started, but I always loved roasting whole chickens.

I learned from Martha Stewart to always bathe your chicken in a salt bath before cooking. It cleans the chicken, while adding a nice brine that leaves the chicken very moist inside. I use kosher salt with water and rub it on the skin, inside and underneath the skin.

Use your fingers to separate the skin from the meat gently without ripping it. Wash the chicken down with water and shake over the sink to remove water. Place the chicken in a large roasting pan or pyrex.

Pre heat the oven to 375 degrees. Mix the following ingredients in a small bowl.

  • 1 teaspoon kosher salt
  • 1 teaspoon lemon pepper or cracked pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme

Take olive oil and rub the chicken skin down and underneath the skin. Add the rub to the skin, inside and underneath the skin. Everywhere. 20120620-082546.jpg

Place in the oven on the middle rack and roast for 1-1/2 hours or until the juices run clear. If the top is burning too quickly you can cover with foil.



Hefeweizen jalapeño bacon cheese muffins


I came up with this recipe one day, by trying to one up my own recipe. I made these Hefeweizen muffins and even jalapeño muffins, but I decided to take a little risk and combine all these great ingredients together. The result was amazing

  • 1 box of Jiff Cornbread Muffin Mix
  • 1 egg
  • 1 cup of hefeweizen beer of your choice
  • pre-cooked bacon, diced small
  • 1 finely diced jalapeño
  • 3 tablespoons of grated cheese

Combine all ingredients in a bowl. Make sure the consistency is not too watery – you may have overdone the beer. If so add a little flour. If it’s perfect, spoon it into greased muffin pans and bake for 10-12 minutes or whatever it says on the box20120620-082352.jpg

Dry Rubs: Chicken and Steak


I’m a fan of grilling steaks and it’s all about the ingrediants, timing and prep. For these two recipes, I prepared a rub and applied them to both and left the meat out, uncovered for an hour to absorb the flavors. I’m sorry that I did not measure each spice individually, but here is a breakdown….

Chicken – Adobo Spices: garlic, onion, sea salt, flake salt, cumin, oregano, chili powder, cayenne, lemon & orange zest.20120604-083725

Steak – Blend of whole cumin, himalayan sea salt, thyme, savory, mustard seed, hungarian sweet paprika, pepper and salt.20120604-083740

Both were amazing.

Pasta with Turkey and Vegetables


This plate is really good, filling and low calorie, each portion is approximately 2 cups and 238 calories per serving.


  • i package of egg white noodles, like the Good Egg brand.

Boil Noodles in separate pot from turkey and vegetables. Cook and set aside.

Ground Turkey

First, purchase good ground turkey. The leaner turkey will have less fat than the regular turkey, so I opt for regular since some of the fats will go into the sauce to cook the vegetables.

  • 1.5 pounds of turkey
  • 1/2 chopped medium onion
  • ground cumin
  • pepper
  • cayenne

Sautee meat with onions and spices. Cook until done and drain turkey juices (fats) into a larger pan. Set meat aside. 20120604-083535.jpg

Pasta Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1 cup chopped onion, diced small
  • 1 cup chopped bell peppers, diced small
  • 1 cup chopped spinach
  • 4 tablespoons of water
  • 1 Roma Tomato diced

Heat oil in a large pan, add garlic then onion, bell peppers – cook for about 5 minutes then add water, spinach and diced tomatoes.

Cook for another 7 minutes and add turkey to vegetable sauce, then add in the egg noodles. Serve with parmesan cheese.