Name: Lemon and Garlic Roasted Chicken
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4-6
Ingredients: 1 3-5 lb Whole Chicken; 4-6 tbsp butter (room temperature); 2 lemons; 6 cloves garlic, minced; 1-2 tsp thyme; Kosher salt; Ground pepper

Chicken

Lemon and Garlic Roasted Chicken

On the menu tonight – Lemon and Garlic Roasted Chicken! Everyone needs a good roasted chicken recipe in their meal rotation. This is another really easy, yet delicious meal you can put together in no time. Rather than leaving the chicken whole, I spatchcock mine so it cooks more evenly and a little quicker. Spatchcock? What the heck is that?! It just means to cut the backbone out and lay the chicken flat.

Back to the recipe… There are are only a handful of ingredients, chicken, butter, lemon, garlic, thyme, salt and pepper. That’s it! The chicken comes out juicy and full of flavor. The next time you make chicken, try this dish and let me know how it turns out.

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Lemon and Garlic Roasted Chicken

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By Patrick Dulmage – Serves: 4-6

Prep Time: 10 minutes – Cooking Time: 1 hour 15 minutes – Total Time: 1 hour 25 minutes

Lemon and Garlic Roasted Chicken

Ingredients

1 3-5 lb Whole Chicken
4-6 tbsp butter (room temperature)
2 lemons
6 cloves garlic, minced
1-2 tsp thyme
Kosher salt
Ground pepper

Instructions

Pre-heat oven to 375 degrees

Cut the backbone out of the chicken.

Rinse the chicken off, then dry the chicken as best you can with paper towels.

Set the chicken in a baking dish. Leave room for potatoes, carrots, or whatever else you want to go with your chicken.

In a small mixing bowl, mix together the butter, thyme, and minced garlic.

Smear some of the butter mixture on the chicken skin.

Put the rest of the butter mixture under the skin of the chicken.

If you are cooking the chicken with veggies, put those in the baking dish.

Place chicken in baking dish breast side down.

Put in the oven and bake for 30 minutes.

Turn the chicken over, breast side up and bake for another 40-45 minutes until chicken is done.

Let the chicken rest at least 5 minutes before cutting.

Notes

I recommend baking the chicken on a bed of potatoes and some carrots for a fantastic side dish.

April 16, 2020 By patrickdulmage

Side Dishes

Deviled Eggs

On the menu tonight – Deviled Eggs! There are tons of different ways to make deviled eggs, but sometimes it’s best to go with the classic version. That is what I made today, classic deviled eggs.

The recipe is quick to make and doesn’t have a long list of ingredients. The next time you have a party, make a batch of these deviled eggs. Pro-tip – make more than you think you’ll need.

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Deviled Eggs

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By Patrick Dulmage – Serves: 4

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Deviled Eggs

Ingredients

6 eggs
¼ cup mayonnaise
1 tsp white vinegar
1 tsp Worcestershire sauce
1/8 tsp Kosher salt
Freshly ground pepper
Smoked Spanish paprika, for garnish

Instructions

Place the eggs in a single layer in small pot or sauce pan and cover with water.

Cover and bring to a boil. Don’t walk away.

When the water comes to a boil, cook another minute, then cut the heat.

Let the eggs sit 12 to 14 minutes, then drain the hot water and replace with cold water.

When you can handle the eggs, gently crack the shells and rinse under cool water.

Slice the eggs in half lengthwise.

Put the yolks in a medium mixing bowl.

Put the egg halves in your serving platter.

Gently mash the egg yolks with a fork and mix in the mayonnaise, vinegar, mustard, salt, and pepper.

Mix to combine.

Put the filling in a zip lock baggie and snip one of the corners with scissors.

Squeeze out some of the filling into each of the egg halves.

Sprinkle the eggs with paprika and serve.

Notes

You could also garnish with a little piece of pimento and/or a little finely chopped dill.

April 13, 2020 By patrickdulmage

Seafood

Cioppino

On the menu today – Cioppino! I’ve been wanting to make this dish a long time. I finally gathered all the seafood and got cooking. Cioppino is a seafood stew originating in San Francisco. The fishermen would throw in a little bit of the catch of the day, usually some squid, Dungeness crab, clams, mussels, scallops, shrimp, and some fish. It has a tomato base and I like a little kick to mine, so I add some red pepper flakes.

My version today includes clams, mussels, and shrimp. It turned out pretty fantastic! I hope you’ll try this dish and let me know how it turns out!

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Cioppino

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Seafood

By Patrick Dulmage – Serves: 8

Prep Time: 30 minutes – Cooking Time: 45 minutes – Total Time: 1 hour 15 minutes

Cioppino

Ingredients

Stew Base:
3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
4 cloves garlic, minced
1/8 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/4 cup tomato paste
One 28-ounce can whole tomatoes
1 cup dry white wine
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1/4 cup julienned fresh basil leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth.
Seafood:
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes

Instructions

Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil.

Add the onions and sauté until tender, about 5 minutes.

Add the garlic, red pepper flakes, and season with salt and pepper to taste, and cook 2 minutes more.

Stir in the tomato paste and cook for 1 minute.

Add the wine, and use a wooden spoon to scrape up any browned bits in the pot.

Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes.

Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer.

Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops.

Cook, stirring frequently, until the mussels open, the shrimp curl, and scallops are just firm, about 3 minutes.

April 12, 2020 By patrickdulmage

Beef

Beef Empanadas

On the menu tonight- Empanadas! What’s an empanada? Basically a meat hand pie. My version has ground beef, onion, red and green bell pepper, and poblano pepper.
OMG! So good! They aren’t difficult to make. Great for on the go meals and easy to store leftovers. LOL, there won’t be any leftovers! SO good!

If you would like to make your version, check out the recipe below.

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Beef Empanadas

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By Patrick Dulmage – Serves: 8

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

Beef Empanadas

Ingredients

1 lb ground beef
1 onion minced/fine dice
1 tsp cumin
3-4 garlic cloves, minced
½ red bell pepper, fine dice
4 tbsp tomato paste
2 tablespoons adobo
3 tbsp chopped fresh cilantro
Salt and pepper
1 tbsp olive oil
1 egg, beaten to coat the pastry
Empanada Dough:
3 cups all-purpose flour, plus more for dusting
2 tbsp sugar
2 tbsp salt
4 oz butter
2 oz white vinegar
2 oz water
1 egg

Instructions

Preheat skillet to medium heat with olive oil

Add the beef, onion, garlic, pepper, cumin, salt and pepper.

As the meat cooks, break it up with a wooden spoon or spatula.

Cook until the meat is browned and cooked through.

Remove from heat and set aside to cool.

Notes

This recipe demonstrates the method. You can fill the empanadas with anything you like. Take it vegetarian and fill it only with veggies like mushrooms, onions, jalapeno, and poblano. Or fill them with ham and cheese... the possibilities are endless.

April 10, 2020 By patrickdulmage

Beef/ Chili/ Pork

Chili – My Go-To Version

On the menu tonight – Chili! Of all the types of chili I make, this version is my go-to. It’s made with two types of meat, ground beef and ground pork, along with several types of peppers. There are red and green bell peppers, along with jalapeno and poblano peppers, and the rest of the usual suspects for chili. While it has a kick, it isn’t burn your face of hot. If that’s your thing, you could turn up the heat by adding more cayenne and / or adding a habanero pepper. One of these days I am going add a little de-seeded habanero – but not today. 🙂

I hope you’ll make this version and let me know what you think.

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Chili - My Go-To Version

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By Patrick Dulmage – Serves: 10

Prep Time: 20 minutes – Cooking Time: 2 hours – Total Time: 2 hrs 20 min

Chili

Ingredients

1lb lean ground beef
1lb ground pork
1 teaspoon cumin
1 tablespoon kosher salt
2 tablespoons chili powder
2 teaspoons black pepper
1/8-1/4 teaspoon cayenne pepper
5 shakes Tabasco sauce
1 jalapeno pepper, finely diced
1 Poblano pepper, finely diced
4 cloves garlic, finely chopped
½ green bell pepper, diced
½ red bell pepper, diced
16 oz can tomato sauce (could substitute fire roasted diced tomato)
28 oz can diced tomato
28 oz can crushed tomato
16 oz can kidney beans drained

Instructions

In a large dutch oven, brown the ground beef and pork over medium heat.

Season the meat with the chili powder, cumin, Tabasco sauce, cayenne pepper, salt, and pepper.

When the meat is browned, drain the fat.

Add the jalapeno, garlic, onion, and bell pepper. Cook until the vegetables are tender.

Add the tomato products and kidney beans.

Simmer on low heat for two hours, stirring every 30 minutes or so.

Notes

Serve with some green onions, sour cream, and a little cheddar cheese.

April 5, 2020 By patrickdulmage

Beef/ Pork

Spaghetti and Meatballs

It’s Sunday and I decided to make a classic Italian dish – Spaghetti and Meatballs! These meatballs are made with ground beef, hot Italian and sweet Italian sausage. You can’t have spaghetti and meatballs without sauce, so I’ve also made a wonderful sauce (or gravy depending where you’re from) to go with it. Recipe for the sauce below too. Two for one!

This dish isn’t difficult to make, tastes SO much better than pre-made, AND you get the added bonus of your house smelling amazing all day.

The meat mixture is 1/2 sausage and 1/2 ground beef and as a result, they come out very sausage-like. I loved the way they turned out but you may be used to an all beef meatball. If that is the case, I’d recommend only using a 1/2 pound of each type of sausage for a 1/3 sausage to 2/3 ground beef ratio. It would also be delicious using all ground beef. Either way, make this the next time you need to feed a crowd without being in the kitchen all day. Mangia!

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Spaghetti and Meatballs

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By Patrick Dulmage – Serves: 10-12

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Spaghetti and Meatballs

Ingredients

Meatballs:
2 lbs ground beef (preferably ground chuck)
1 lb sweet Italian sausage
1 lb hot Italian sausage
4 garlic cloves, minced
1 ½ tbsp. sea salt
1 tbsp ground pepper
1 tsp red pepper flakes
2 tbsp Italian seasoning OR 2 tbsp freshly cut Italian parsley
1 cup Italian bread crumbs
1 cup grated parmigiano reggiano or pecorino romano
1 cup half and half
3 eggs
Sauce:
2 28-ounce cans whole San Marzano tomatoes, certified D.O.P. if possible
1 can tomato paste (I like the sauce thick. It also gives you the option to add more liquid to stretch the sauce if needed)
1 cup diced Vidalia onion
1 cup chopped baby bella mushrooms
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
1 tbsp Italian Seasoning
1 tsp crushed red pepper flakes
1 tsp grnd black pepper
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Instructions

Meatballs:

Pre-heat oven to 400 degrees.

Thoroughly mix all the ingredients in a large mixing bowl.

Roll into golf ball size balls and put on a sheet tray.

Bake for about 25-30 minutes (depending on the size of the meatballs and your oven).

Sauce:

Pour the tomatoes in a large bowl and crush with your hands.

Pour 1 cup water in the can to get the tomato juice. Reserve.

Heat the oil in a large skillet over medium heat.

When the oil is hot, add the garlic but don’t let it burn.

When the garlic is sizzling, add the tomatoes and the reserved tomato water along with the red pepper flakes, oregano, and salt.

Place basil sprig, including stem on the surface.

Simmer sauce until thickened, about 15 minutes.

Taste for seasoning, add more salt or oregano if needed.

Notes

Serve with a nice loaf of Italian bread and good butter.

March 29, 2020 By patrickdulmage

Chili/ Seafood/ Vegetarian

Seafood Chili

On the menu tonight – Seafood Chili! In previous posts, I mentioned how many types of chili I’ve made. I decided to make them and post the recipes for you.

This chili features fresh shrimp, crab, and clams. The best part about this chili is you can prep and eat within an hour. The cook time is only about 30 minutes. Don’t be intimidated by the list of ingredients. There is nothing difficult about making this pot of chili. SO, if you are craving seafood and like a little kick, make a pot of my chili!

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Seafood Chili

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Seafood

By Patrick Dulmage – Serves: 8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Seafood Chili

Ingredients

2 tbs olive oil
1 large vidalia onion, diced
2 tbsp garlic, minced
1 medium jalapeno, small dice
1 tsp red pepper flakes
¼ tsp kosher salt
¼ tsp pepper
¼ tsp cayenne pepper
1 tbs Italian seasoning
1 tbs ground cumin
1 tbsp Old Bay Seasoning
3 tbsp chili powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup steamed clams, chopped
1 lb shrimp, deveined, shelled and chopped
1 lb canned or steamed crab meat
(2) 10 oz cans Rotel tomatoes with green chiles
(1) 14 oz can light kidney beans with broth
(1) 14 oz can Great Northern beans with broth
Juice from ½ lemon

Instructions

In a large, heavy pot, heat the olive oil over medium heat.

Add the onion, jalapeno, green and red peppers, as well as the spices. You want the spices to bloom.

Once the onion is translucent, add the beans, tomatoes and clam juice. Stir well.

Add the seafood and cook for about 30 minutes. You want the shrimp to be pink and everything else heated through. I recommend setting the timer for 20 minutes and stirring the pot about every 5 minutes or so.

Once the shrimp are cooked, turn off the heat and add the lemon juice. Stir one last time and serve.

Notes

Garnish with green onion.

March 28, 2020 By patrickdulmage

Beef/ Casserole

Corned Beef Casserole with TaterTots

If you made Corned Beef and Cabbage on St. Patrick’s Day (or any other time) and and some left over, here is one way to make use of the leftovers. This dish would be great as a breakfast casserole or for dinner. What could be better than Tater Tots, corned beef, eggs, cheese, and onions? All that stuff combined like it is here!

Try something different and make this recipe. Feel free to add or substitute ingredients. I can’t wait to hear how your version turned out.

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Corned Beef Casserole

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By Patrick Dulmage – Serves: 8

Prep Time: 30 minutes – Cooking Time: 1 hour 15 minutes – Total Time: 1 hour 15 minutes

Ingredients

1 lb corned beef – cooked and cut into ½ in. dice
32 oz bag of tater tots
8-12 oz shredded cheddar cheese
1 medium sweet onion, diced
3-4 Green Onions sliced fine
8 eggs
1 ½ cups milk or half n half
1 tsp ground mustard
4 dashes hot sauce
2 tablespoons vegetable oil (or any flavorless oil)
Salt and pepper to taste

Instructions

Pre-heat oven to 450 degrees

In a 13x9 baking dish lay down half of the tater tots with the oil and bake until brown and crispy, about 25 minutes.

While the tots are cooking, pre-heat a pan with a tablespoon of oil and cook the onions until translucent.

Once the onions are cooked, let them cool.

Once the tots are cooked, let them cool about 15 minutes.

Mix the eggs, milk, mustard, and hot sauce in a bowl.

Add about half the shredded cheese to the tots.

Pour the egg mixture in the baking dish.

Top the mixture with the rest of the tots along with the rest of the cheese.

Bake for 60 minutes and top with the green onions.

Let it cool for about 10 minutes and serve.

March 21, 2020 By patrickdulmage

Side Dishes/ Vegetarian

Broccoli Salad

Broccoli Salad has been a staple in my kitchen ever since I found a version that Paula Dean had in one of her cookbooks. My version usually varies a little bit bit based on what’s in my fridge. The version here is my base recipe, but sometimes I’ll add a little shallot or red onion. Feel free to experiment and make your own version.

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Broccoli Salad

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By Patrick Dulmage – Serves: 4

Prep Time: 15 minutes – Cooking Time: 3 minutes – Total Time: 18 minutes

Broccoli Salad

Ingredients

1 Head of Broccoli
8 oz cheddar cheese, cubed
1-2 tsp Apple Cider Vinegar
1/2 cup raisins (regular or golden)
1 cup mayonnaise
1 tsp sugar
1-2 tsp pepper
Optional ingredients:
1/2 cup halved cherry tomatoes
1/4 cup finely (really finely) diced red onion or
1 tbsp of really finely chopped shallot
8 slices cooked & crispy bacon

Instructions

Bring a pot of water to a boil.

While the water is coming to a boil, cut the broccoli into bite size pieces.

Gather the rest of your ingredients.

Once the water comes to a boil, drop the broccoli and cook for 2-3 minutes.

Pull the broccoli and shock it in cold water.

Drain the broccoli well, then put in a large mixing bowl.

Add the mayonnaise, apple cider vinegar, cheese, raisins, sugar and pepper.

Mix all the ingredients well, then put back in the fridge and let it rest for at least 30 minutes.

March 15, 2020 By patrickdulmage

Seafood

Roasted Salmon Tacos

I felt like making some fish tacos tonight. We had salmon in the house, so there you go – Roasted Salmon Tacos! I used the same recipe I used for my Chili and Lime Roasted Salmon Recipe but broke up the cooked fish to put on the tacos. I also made some homemade guacamole to go with them – DELICIOUS!

Try using the small corn tortillas when you make this dish. Pair it with your favorite Mexican beer, put on some Mexican music and you’ll be transported to the beach in Mexico.

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Roasted Salmon Tacos

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By Patrick Dulmage – Serves: 6

Roasted Salmon Tacos

Ingredients

12 small corn tortillas - the street taco size
Mexican Crema
The Fish -
1.5 lbs Salmon
Zest of 1-2 limes
2 tsp Chipotle Chile Powder
1.5 tsp salt
The Guac -
2-4 Avocados
2 tbsp lime juice
1 tsp Cumin
Siracha
1 tsp salt
¼ tsp pepper
The Slaw –
¾ lb Cabbage
3 tbs minced Dill
½ seedless cucumber
Salt and pepper

Instructions

Pre-heat oven to 425 degrees.

Put salmon in an oiled baking dish (13x9ish)

Brush salmon with the lime juice. Sprinkle both sides of the salmon with the spice mix. Bake until the salmon is cooked through (about 15 minutes, thickness of fish will determine the time to cook).

While the salmon bakes, put your avocado in a food processor (small one if you have it), along with the crema. Pulse until the mixture is smooth.

For the guac, gently mix the cut up avocado, salt, pepper, Siracha, Cumin, and lime juice.

Prepare either lettuce or slaw mix (shredded cabbage and carrot). The pre-mixed coleslaw mix is great.

Assemble tacos and enjoy!

March 15, 2020 By patrickdulmage

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