Faux-Tisserie Chicken
By Serena Wolf, author of The Dude Diet
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- 1 ( 3 1/2-4 ) pound whole chicken
- 5 cloves whole garlic smashed
- 1/2 lemon quartered
- 2 1/2 teaspoons smoked paprika
- 2 teaspoon kosher salt
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 3 tablespoons olive oil
- kitchen twine
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- Preheat the oven to 300 degrees F.
- Remove the giblets from the cavity of your chicken, then rinse the chicken thoroughly with water, and dry it well with paper towels. Stuff the cavity with garlic and lemon quarters.
- In a small bowl, combine the paprika, salt, brown sugar, chili powder, black pepper, garlic powder, and cumin.
- Carefully run your fingers under the skin on the breast of your bird. Rub the breast underneath the skin with 1 tablespoon of the olive oil and teaspoon of the spice mixture. Rub the remaining 2 tablespoons olive on the chicken's skin, and season the bird all over with the remaining spice mixture. When you're finished with the spicing, tie the legs together with kitchen twine and place the bird breast side up in an oven poof skillet or roasting pan (your choice!).
- Roast the chicken for 2 hours 45 minutes to 3 hours (depending on the size of your bird), basting at the 1 1/2- and 2 1/2 hour marks (no need for a baster- just spoon any juices in the pan over the bird) or until the meat is very tender and the skin is dark brown. (Don't panic if the skin has blackened in some spots. That's a good thing.)
- Let the chicken rest for 10 minutes before carving and serving.
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Better Than Your Mom's Bacon & Green Bean Casserole
By TERI
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- 48 oz can cut green beans drained
- 6 pieces of bacon cooked crispy and crumbled
- 1 10.5 oz can cream of mushroom soup
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1 cup french onions
- 1 TB Worcestershire sauce
- 1/2 tsp pepper
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- Preheat oven to 350 degrees. Spray an 8 x 12 baking dish with non stick spray and set aside.
- In a large bowl, combine the beans, bacon, soup, half of the cheddar cheese, Worcestershire sauce and pepper. Stir well.
- Transfer to the baking dish. Top with the remaining cheese and onions.
- Bake uncovered for 30 minutes until the top is golden and bubbly.
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Twice-Baked Sweet Potatoes with Brown Sugar, Pecans, and Marshmallows
By Rachael White
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- 5 small sweet potatoes, scrubbed and cut in half lengthwise
- 1 egg, lightly beaten
- pinch of salt
for the topping:
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- pinch of salt
- 1/3 cup chopped pecans
- 2 tablespoons flour
- 1/8 teaspoon salt
- 1 cup mini marshmallows
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- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the sweet potatoes, cut side down, on the parchment and roast for 30 minutes or until tender.
- Combine all of the ingredients for the topping (except the marshmallows) in a small bowl.
- When the sweet potatoes are done roasting, take them out and let them cool enough to handle. Scoop out the flesh with a melon baller, taking care not to poke any holes in the skin. Collect the potato flesh in a medium bowl and set aside and return the skins to the baking sheet, cut side up this time.
- Combine the sweet potato flesh with the egg and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture.
- Scoop the filling into the potato skins, dividing it evenly. Use your fingers to sprinkle the brown sugar and cinnamon topping over each potato.
- Return the potatoes to the oven and bake for another 20 minutes until the topping is melty. After removing the potatoes, preheat the broiler on low and move a rack to the top third of the oven.
- Top each potato with marshmallows.
- Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don't burn.
- Serve immediately.
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Apple Dessert Pizza with Caramel Cream Cheese Frosting
By Sally
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- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour, spoon & leveled
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
Topping
- 1/3 cup (40g) chopped walnuts, such as Diamond of California chopped walnuts
- 2 medium apples, thinly sliced
- 8 ounces (224g) brick-style cream cheese, softened to room temperature
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) store-bought or homemade caramel sauce, divided
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- Make the crust: In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream softened butter for about 1 minute on medium speed. Add sugar, then beat on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Once completely combined, cover dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, cookie dough will spread over sides of pan.
- Meanwhile, preheat oven to 300°F (149°C). Toast the walnuts for 10 minutes on a lined baking sheet. Set aside to cool.
- Turn oven up to 350°F (177°C). Generously grease a 12-inch pizza pan. Remove chilled cookie dough from refrigerator and press onto pan to form a flat circle. Leave a 2-inch space from the edge. Bake for 18-20 minutes or until edges are very lightly browned. Allow crust to cool completely before decorating.
- As you make frosting, soak apple slices in club soda to help prevent browning.
- Make frosting: In medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla, and ¼ cup caramel sauce. Beat for 2 minutes until completely combined. Spread over cooled crust.
- Decorate with apple slices, remaining caramel sauce, and toasted walnuts. Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.
- Make ahead tip: Prepare the cookie crust 1 day in advance; cover tightly and store in the refrigerator until ready to decorate. You can also store the prepared cookie dough (for the crust) in the refrigerator for up to 1 day-- see step 1.
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Kombucha Cider Smash
By Jessica, How Sweet Eats
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cinnamon apples
- 1 apple, peeled and chopped
- 1/4 teaspoon cinnamon
- 3 tablespoons apple cider
kombucha smash
- 1 tablespoon cinnamon apples
- 2 ounces gold tequila
- 2 ounces apple cider
- 4 ounces ginger kombucha
- coarse sugar + cinnamon for the rim, if desired
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cinnamon apples
Place the apples, cinnamon and cider in a saucepan over medium-low heat. Cook, stirring often, until the apples and soft and tender and almost falling apart. Remove and let cool. Store in the fridge if you make these before.
kombucha smash
If desired, you can rub a little honey on the rim of a glass and dip it in cinnamon sugar. I did this for only 1/4 of the rim!
Add the apples into the glass and pour the tequila over top. Smash and mix the apples with the tequila until they are almost pureed. You can do this with a fork or back of a spoon. Add crushed ice to the glass. Add the cider and stir well. Top it off with the kombucha. Gently stir before serving.
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If you're in the market for a "fresh" start, be sure to give me a call! I would be absolutely delighted to show you the Lake Martin, AL area and give you the inside scoop to the Lake Martin real estate market!
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