Displaying items by tag: dinner
Wednesday, 20 November 2013 09:29

Grandma McFadden's Cranberry Salad

Our grocery/produce clerk, Tony McFadden shared his grandmother's delicious recipe for cranberry salad.

4 cups fresh cranberries
1 cup pecans, chopped
5 stalks celery, diced
1 orange, peeled and segments chopped
2 apples, peeled, cored and diced
Juice of 1 lemon
 
  • Combine all the above ingredients and serve within 4 hours. 
 
Lisa's variation: Zest, then chop the orange. Add zest to salad, plus sugar to taste and 1/4 cup (or more) prepared horseradish and additional pecans for garnish.
Published in Recipes
Tuesday, 15 November 2011 09:09

Smoky Garlic Roast Chicken with Lemons

Smoky Garlic Roast Chicken with Lemons

1 roaster chicken, 3-5 pounds
2 lemons
2 heads of garlic
2 onions, sliced
1 Tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon dried thyme
4 strips thick sliced bacon
 
  • Preheat oven to 450 degrees F.
  • Cut lemons in quarters lengthwise.
  • Slice onion in half and then into1/2" thick slices.
  • Cut garlic heads in half, across the bulb.
  • Set lemon, onion and garlic aside in a bowl.
  • Rinse and dry chicken well, inside and out.
  • Combine salt, pepper and thyme and sprinkle liberally all over the chicken, inside and out.
  • Stuff inside of chicken with some garlic, lemon and onion, until completely full.
  • Place remaining onions, lemons and garlic in the bottom of a large roasting pan.
  • Place chicken on top and then put the strips of bacon over top of chicken breasts.
  • Roast for 50 minutes. Remove bacon and continue roasting for another 10-20 minutes until a thermometer inserted between the wing and body of the chicken reads 165 degrees F.
  • Let chicken rest for 15 minutes. Serve.
Published in Recipes
Wednesday, 16 November 2011 00:00

Potato Leek Soup

Potato Leek Soup

2 leeks, white parts only, cleaned well
1/2 medium onion
3 cloves garlic, smashed
1 Tablespoons butter
1/4 cup dry white wine
3-4 medium - large Yukon Gold potatoes, peeled and cubed
1-2 teaspoons Kosher salt (to taste)
15 turns of freshly ground white pepper
2 quarts chicken stock or vegetable stock (Imagine* brand preferred)
1/2 cup heavy cream
 
  • Cut leeks in half lengthwise, then chop into 1” pieces.
  • Sweat the first 4 ingredients in a stock pot for 10 minutes until translucent, making sure not to brown.
  • Add wine and cook until evaporated.
  • Add the remaining ingredients to the stock pot and let simmer, pot covered, over medium-low heat just until the potatoes are tender.
  • Add cream and bring to a boil.
  • Turn off the heat.
  • Using a stick blender or stand blender puree until smooth. 
  • Taste and adjust seasoning if needed.
  • Serve warm or chilled with garlic bread or crackers. Serves 4-6 dinner portions.
Published in Recipes