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Roast Chicken Breast with Meyer Lemon Jus by Judy Kim

by Judy Kim


Roast Chicken Breast with Meyer Lemon Jus

Yield: 4 servings

This is the ultimate comfort food, simple roast chicken. Which is great all year round, but when Meyer lemons are available I cannot resist. Meyer lemons and blood oranges are my weakness in the Fall and Winter months. If they are out of season, regular lemons are still great. The lemony jus is my favorite part of this dish, save it for dipping! And if you like cold leftover chicken like me, make extra.

Pro tip: Save the chicken bones and freeze them in a zip lock bag until you have enough to make bone broth. Don’t forget to mark the date. The bones are great for chicken bone broth or add them while making beef bone broth for extra richness and flavor.

INGREDIENTS

4 chicken breasts bone-in, excess fat trimmed

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 meyer lemon, zested and juiced

Flaky sea salt for finishing

2 tablespoons unsalted butter, chilled

¼ cup finely chopped parsley

DIRECTIONS

  1. Preheat oven to 375°F. Rinse chicken and pat dry thoroughly. Drizzle with olive oil; season with 1 teaspoon salt and ½ teaspoon black pepper. Arrange chicken in a single layer on a rimmed sheet pan, skin side up and roast until it start to brown, about 25 minutes.

  2. Turn oven to broil and cook until skin is crisp and deep golden brown, about 3 to 5 minutes. Transfer chicken to a plate to rest.

  3. Set sheet pan on the stove over medium heat; add 1 tablespoon meyer lemon juice or more to taste and 1 teaspoon of zest. Scrape bottom of pan and simmer for 1 minute. Season with flaky sea salt and add splash of chicken stock if you want more sauce. Stir in cold butter until emulsified. Pour jus and crispy bits into a small bowl or into a serving platter.

  4. Finish chicken with flaky sea salt, more meyer lemon zest and parsley. Serve with jus.

Skillet Scalloped Potatoes with Chive Butter by Judy Kim

DELISH

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Roasted Brussel Sprouts and Quinoa with Red Onion Vinaigrette by Judy Kim

by Judy Kim


ROASTED BRUSSELS SPROUTS AND QUINOA WITH RED ONION VINAIGRETTE

Yield: 6 servings

Total time: 25 minutes | Prep time: 5 minutes

Spring has finally arrived. But there is still a chill in the air. This is a good seasonal transition side dish to late Winter and early Spring menus. There brightness from the red wine vinegar and the crisp red onions give a nice tanginess and fresh texture. This is an ideal dish accompany your Easter dinner. 

INGREDIENTS

1 pound shredded brussels sprouts

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 cup quinoa

2 tablespoons olive oil

1/2 cup red onion, diced

2 teaspoons minced garlic

2 teaspoons red wine vinegar

1/2 teaspoon dijon mustard

1/2 cup chopped parsley

DIRECTIONS

  1. Preheat oven to 450°F. Line a half sheet pan with parchment paper. Spread the brussels sprouts over the pan, drizzle with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix well and roast for 10 minutes.

  2. Meanwhile, prepare quinoa according to package instructions. Drain any excess liquid. Add 2 tablespoons olive oil to quinoa and mix to coat evenly. In a large skillet over medium high heat, toast the quinoa until crispy. Use a wooden spoon to scrape the bottom of the pan if the quinoa begins to stick. Once the quinoa crisps, use the spoon to release the quinoa. Transfer to a large bowl.

  3. Return skillet to medium heat and add 2 tablespoons olive oil, red onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for 3 to 4 minutes. Whisk in vinegar and mustard. Keep warm until you are ready to serve.

  4. Add the parsley, brussels sprouts and vinaigrette to the bowl of quinoa. Mix well and serve.

 

Adapted recipe from "Insanely Easy Weeknight Dinners" on Delish.com.

Chocolate Nut Butter Cups (Peanut Butter Cups & Pecan Butter Cups) by Judy Kim

by Judy Kim


Chocolate Nut Butter Cups

Yield: 20-24 pieces

INGREDIENTS

10 ounce bag of Ghirardelli bittersweet chocolate chips, 60% cacao

11.5 ounce bag of Ghirardelli milk chocolate chips

Variation 1: peanut butter cups:

1 cup smooth peanut butter

3 tablespoons unsalted butter, room temperature

3/4 cup confectioners sugar, sifted

1/4 teaspoon salt

Variation 2: pecan butter cups:

1 cup toasted pecans, plus additional pecans for garnish

DIRECTIONS

For Classic Chocolate Peanut Butter Cups:

  1. In a medium bowl, combine peanut butter, butter, sugar and salt. Mix with a hand held mixer and beat on medium low speed until well blended. Transfer nut mixture into a pastry bag or into a plastic ziplock bag with 1/4-inch of the corner cut off to mimic a pastry bag. Set bag aside.

  2. Line two standard 12 cup muffin tins with paper liners. Set up a double boiler to melt the chocolate. Since this recipe calls for 2 different types of chocolate, you need 2 Pyrex or metal bowls that will fit over a medium sauce pan filled with simmering water. If you want to simplify the recipe, just combine both chocolate types into one bowl or select one type of chocolate.

  3. First melt the dark chocolate for the bottom layer. The milk chocolate will the top layer with a drizzle of dark chocolate, so reserve a little bit of dark chocolate. Spoon about 1 tablespoon of dark chocolate into each muffin cup. After you add the dark chocolate, swirl the pan to even out the chocolate. Transfer to freezer until it's set, 10-15 minutes.

  4. Meanwhile, place the second bowl over double boiler to melt milk chocolate. Check to ensure there is still water in the sauce pan.

  5. Remove the muffin tins from the freezer and pipe approximately 1 tablespoon of peanut butter evenly over the cold dark chocolate. Spoon 1 tablespoon of milk chocolate over the peanut butter. Smooth out the chocolate with a spoon. Transfer muffin tin back to the freezer for about 10-15 minutes.

  6. Return bowl of remaining dark chocolate back to the double boiler. Before drizzling chocolate, place muffin tins over parchment paper or paper towels for easy clean up. Using a fork, drizzle dark chocolate over the top of the milk chocolate layer. Return to freezer for 5 minutes.

  7. The total quantity will vary depending on the amount of chocolate you choose for each layer.

For Chocolate Pecan Butter Cups:

  1. In place of peanut butter, replace it with homemade pecan butter. Place pecans into a small food processor (you can use a blender, but I find a food processor to be faster) and start with short pulses. Then blend about 1 minute till smooth.

  2. Add butter, sugar and salt and blend until combined.

  3. Replace pecan butter in place of peanut butter and follow same directions.

  4. Option: Instead of drizzing chocolate on top of final layer, place one whole pecan on top of milk chocolate before it sets, then transfer to the freezer.

•• Chocolate nut butter cups can be kept in the freezer.

Garlic & Dill Yogurt Dip by Judy Kim

by Judy Kim

The Judy Lab Garlic and Dill Yogurt Dip.jpeg

Garlic & Dill Yogurt Dip

Yield: Approximately 2 cups

Pretty sure I've never met a party dip that I didn't like, this is no exception. I make a version of this dip for almost every party I have. This is a great base that you change up easily by layering on additional flavors such as scallions, chives cayenne or even horseradish. Enjoy this for any gathering or holiday party full of friends and family. Excellent with seasonal vegetables from the farmers market. My all time favorites are carrots, fennel, a variety of radishes and those cute little baby cherry tomatoes when you can find them. It might be fun to make some baked root chips, but we all know potato chips will always be a winner.

Below I make mention to microplane the garlic, a trick I learned from my friend Mark Bello, owner of Pizza a Casa (rockin' pizza school in NYC if you haven't tried it). It's a genius trick I've not been able to stop using. Particularly great in recipes when you don't cook the garlic since it is probably the finest you will ever get the garlic and it's a huge time saver.  

INGREDIENTS

1 cup plain whole yogurt

1 cup mayo, such as Hellmann's

2 garlic cloves, grated with a microplane or finely minced

1 teaspoon sea salt

1/2 teaspoon pepper

2 tablespoons chopped fresh dill

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

DIRECTIONS

  1. In a medium bowl, mix all ingredients together. If possible, make this a day ahead so that all the flavors have time to bloom.

  2. Serve chilled.

Suggest to add 1 teaspoon of French Vinaigrette herb mix from Penzeys Spices.