Thomas Keller's Roast Chicken Recipe

Roast Chicken

3 lb. chicken

kosher salt

freshly ground black pepper

2 tsp minced thyme

unsalted butter to taste

Dijon mustard to taste

*note - I brined my chicken before cooking

Preheat oven to 450.  Rinse the chicken and dry with paper towels.  Slat and pepper the cavity.  Salt the chicken with about 1 tbsp of salt.   Place the chicken in a saute pan or roasting pan and when the oven is up to temperature, put the chicken in the oven.  Leave it alone, don't baste.  Roast for about 45 to 50 minutes, until the juices run clear.  Remove it from the oven and add the thyme.  Baste the chicken with the juices and thyme and let it rest for 15 minutes.

Halloween Snack Mix

Halloween Snack Mix

from Munchkin Munchies

In a big bowl dump in,

cheese crackers

salted peanuts

pretzel squares

Reese's pieces

caramel corn

honey nut cheerios

cocoa puffs

candy corn

mellowcreme pumpkins

Chick-Fil-A Nuggets

Chick-fil-a Nuggets

from:  snickerdoodle

2 skinless and boneless chicken breasts

1 cup milk

1 egg

1 1/4 cups flour

2 Tbsp. powdered sugar

2 tsp. salt

1 tsp. pepper

peanut oil (is best) or canola oil

In a medium bowl whick the egg and stir in the milk.  Trim any fat from chicken.  Cube chicken into bite size pieces.  Place chicken in milk mixture, and cover.  Let it marinate for 2-4 hours in the fridge.  This will make the chicken very nice and tender.  In a gallon size resealable baggie, combine flour, powdered sugar, salt and pepper.  Seal and shake to combine.  Place about 2 inches of oil in a medium deep pot.  Over medium high heat (more towards the high side) heat oil until hot.  If using a thermometer let, the temperature reach 375.  Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture.  Seal and shake until nuggets are completely coated.  Place about 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white.  About 1 minute each side.  Always double check to see if any chicken you make is cooked through.  Remove and drain on a paper towel.  Repeat until all nuggets are cooked.  Serve with your favorite sauce.

Roasted Red Salsa

Roasted Red Salsa

from: One Particular Kitchen

16 full size tomatoes, or nearly a produce bag full of roma tomatoes (I used roma)

2-3 yellow onions

20-25 serrano peppers (remove caps)  Note:  This many peppers makes it hot!  Feel free to reduce number of peppers, or scrape the seeds out of them

8-10 cloves of garlic

1-2 Tbsp. salt

1-2 bunches of cilantro

Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.

Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them. 

Let it all cool a bit, then run through the food processor with salt and cilantro.  

Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

from:  Alexandra's Kitchen

Serves 6-8

1/2 cup unsalted butter, room temp

2 tsp. lemon zest or more - zest from 1 lemon

7/8 cup plus 1 tbs. sugar

1 egg, room temp

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

1/2 cup buttermilk

Preheat the oven to 350.  Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined.  Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.  Fold in the blueberries.

Grease a 9" square baking pan or something similar, with butter or coat with non-stick spray.  Spread batter into pan.  Sprinkle batter with remaining Tbs. of sugar.  Bake for 35 minutes.  Check with a toothpick for doneness.  If necessary, return pan to oven for a couple more minutes.  Baking for as long as 10 more minutes might be necessary.  Let cool at least 15 minutes before serving. 

Pumpkin Sheet Cake With Cream Cheese Frosting

Pumpkin Sheet Cake With Cream Cheese Frosting

From:  Mommy's Kitchen

15 oz. can pumpkin

2 cups sugar

1 cup vegetable oil

4 eggs, beaten

2 cups flour

2 tsp. baking soda

2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil.  Add eggs and mix well.  Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.  Pour into a greased 10x15 inch baking pan.  Bake for 25-35 minutes at 350 degrees.  Cool the cake completely and then frost it with the cream cheese frosting. 

Cream Cheese Frosting

1 stick butter, softened (1/2 cup)

8 oz cream cheese, softened

1 1/2 tsp. vanilla

2 1/4 cups powdered sugar

5-6 tsp. milk (I did not need this)

Beat the butter and cream cheese together.  Add the vanilla and blend until smooth.  Gradually add the powdered sugar and mix well.  Add the milk a bit at a time until you get it to a spreadable consistency.  Spread on top of the sheet cake.  You can also top this cake with some chopped pecans or walnuts.