Roasted Whole Chicken, Twice Baked Potatoes, and Garlic Butter Mushrooms
After my last Smittenkitchen kick with the Chocolate Hazelnut Macaroon Torte, I went ahead and scoured the blog for some side dish recipes. I found the Twice-Baked Potatoes with Kale and Garlic Butter Mushrooms. Both sounded absolutely divine, so I went for it! I made a roasted chicken as well which has made it through the first few days of the week.
Twice-Baked Potatoes with Kale
(Recipe credit to smittenkitchen)
3 russet baking potatoes
1 bundle lacinato kale
Kosher salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar
Parmesan cheese
3/4 cup sour cream
Freshly ground black pepper
1. Heat oven to 400°F. Gently scrub potatoes and pierce all over with a fork. Bake 1 hour or until potatoes are tender when pierced in center.
2. While potatoes cook, prepare your filling. Tear kale from the stems and tear into large chunks then wash leaves in cold water to remove any grit. Do not dry after rinsing. Place them in a skillet over medium-high and add a pinch of salt. Cook them in the pan until they wilt and collapse. When they’ve cooled, ring out any excess water then finely chop greens.
3. Trim leek down to just white and pale green part then cut longways into quarters. Rinse in water to remove dirt inside the layers. Thinly slice quarters and heat in skillet over medium heat with butter and oil.
4. Leeks should cook approximately 10 minutes, avoid browning. Then add kale and heat, approximately one minute.
5. When potatoes are cool enough to handle, cut in half longways and take out most of the potato, leaving a thin ring around the skin to keep stable.
6. Add potato filling to bowl with leeks, kale, sour cream, cheese and mash until combined. Arrange the potato shells on a baking sheet and fill with a heaping amount of the mixture. Sprinkle with parmesan cheese. Cook potatoes a second time, for 20 minutes or until crisp on top.
Garlic Butter Mushrooms
(Recipe credit to smittenkitchen)
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
1. Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, salt and pepper, and parsley in a shallow baking dish.
2. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, about 15 to 20 minutes.
3. Stir in lemon juice and serve immediately.
Roasted Whole Chicken
(Recipe credit to Ina Garten)
1. Preheat the oven to 425 degrees F. Remove the chicken giblets and rinse the chicken inside and out. Also remove any excess fat and leftover pin feathers and pat the outside dry.
2. Liberally salt and pepper the inside of the chicken then stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
3. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours.
(What the risotto looks like when first adding the wine)
(What the risotto looks like after adding all the broth)
2. Put garlic and onions in pan until softened. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and pepper.
4. Add the carrots, parsnips, turnips, and celery root and simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
5. If the stew is too liquidy, remove a cup of liquid and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 more minutes.