sunday supper

Cedar Planks: Salmon’s Best Friend

Cedar Plank, grilling, Paleo, Salmon, sunday supper

My family loves fish, even my young daughter. Lucky enough to live in Florida, we have access to fresh fish and eat it regularly. Trying to find new ways to prepare fish is the real challenge. Broiling can get boring, and frying is too messy and fattening. So that leaves the grill, which I personally believe cooks the best fish.IMG_1251

One of my favorite ways to grill fish is to use a cedar plank. You’ve probably either had  it served that way at a restaurant or have at least seen it on a menu, and trust me, it’s delicious.

It’s easier than you think to find cedar planks. Stores like Williams-Sonoma, Fresh Market and Whole Foods carry them, and you can even sometimes find planks at places like HomeGoods or World Market. Search for wood chips and that’s usually where you’ll also find the wood planks.

When I’m grilling salmon, the cedar plank is my go-to method, and Williams-Sonoma’s Potlatch Seasoning is my favorite way to flavor it. However, I also love fresh dill and a squeeze of lemon as an alternative preparation. As the plank heats up on the grill, the smoke infuses the fish with the cedar’s flavor. You truly only need to add a little seasoning and your salmon will be tender, flavorful and look quite impressiIMG_1226ve.

Soaking the plank is key. Submerge the plank under water for at least 30 minutes  before grilling. Then remove it from the water, place the seasoned salmon on top with the skin side down, and toss it on the grill. Cooking at 425-450 degrees, the salmon should only take about 20-25 minutes, depending on its thickness.

Try this preparation for any of your favorite fish, and I’m sure you’ll enjoy it. It doesn’t take much extra time but the reward is lovely, flavorful fish without using extra fat to make it delicious.

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Chicken Enchiladas

Chicken, Leftovers, meal plans, Mexican, sunday supper, tips

I’m not a huge fan of leftovers in their original form, but I enjoy making another meal with the remainders. My chicken enchiladas are a good example of this practice. By using leftover shredded Mexican chicken, I can throw together a meal that looks almost professional. Assembling the enchiladas is easy, and I like to serve them with some yellow rice. Start the rice just before you place the enchiladas in the oven and everything will be done at the same time. Enjoy!

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Supplies You Will Need

9×13 baking dish

 

Ingredients

1-2 cups leftover Mexican chicken

1-2 cups shredded cheddar cheese

10 oz. can of enchilada sauce (I use Old El Paso)

6-8 tortilla shells from the night before

.5 oz. package of saffron yellow rice

 

Cooking

Preheat oven to 425°F. Spray baking dish with cooking spray and spread 1/4 cup of enchilada sauce on the bottom.

Carefully assemble the enchiladas by placing 2 to 3 tablespoons of chicken in the center of each tortilla shell. Top with a little cheese and fold one side over the other. Place the enchilada seam side down in the baking dish. Repeat until the pan is full. The enchiladas should touch each other but not be crammed in.

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Bake for 15 minutes. Top with 1/4 cup of enchilada sauce and 1/2 cup of cheese and cook for another 10 minutes until cheese is melted and bubbly. Feel free to top these with any of the traditional taco toppings. Serve with rice and enjoy!

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Roasted Chicken with Potatoes and Carrots

gravy, roasting, sunday supper, tips, vegetables

This classic recipe is perfect for a Sunday supper. It takes some prep work but the finished product tastes outstanding, smells amazing and is the ultimate comfort food. The carrots and potatoes are added during the last 45 minutes of roasting, which helps make this a one-pot meal. Well, if you don’t count the prep work…  IMG_8842

It’s also a great meal because everyone in the family enjoys it. My daughter likes the chicken and carrots, and my husband craves the potatoes and gravy. Men LOVE gravy. A lot of people fear making it. But don’t be afraid! It’s simpler than most people think, and I’ve included how to make it below.

This classic recipe deserves a crisp sauvignon blanc or a chardonnay to complement the meal. I chose Mohua, a sauvignon blanc from Marlborough, New Zealand. For a wine with more body, I recommend unoaked chardonnays from either Kim Crawford or Villa Maria. Any of these whites will provide a nice balance to the richness of the gravy.

You may end up with some leftovers depending on how many people you’re serving. This meal typically yields dinner for four and a good amount of leftover shredded chicken. That’s some tasty rewards for my earlier labor! Check back tomorrow to get my “easy chicken salad” recipe that’s perfect for quick lunches.

This recipe looks long, but if you’ve got the time, then it’s totally worth it. I’m salivating a little bit just smelling the sage and thyme so thank goodness I’ve already poured myself a glass of wine.

Supplies You Will Need
Roasting pan (I use a 16” x 13” roasting pan)
Twine
Baster

IngredientsIMG_8833
(1) 5-7 pound roaster chicken
Fresh sage
Fresh thyme
4 tablespoons butter at room temperature, divided
2 medium onions, sliced into 1/4″ wide slices
4 garlic cloves (3 whole, 1 pressed)
1 lemon
4 cups chicken broth
2 cups baby carrots
3 cups small Yukon gold potatoes
Kosher salt
Black pepper

Gravy Ingredients
2 tablespoons all-purpose flour
2 tablespoons butter
Renderings from the roasted chicken
1 cup of chicken broth (if needed)
Salt and pepper to taste

Preparation
Preheat the oven to 425° and put rack on second lowest position in the oven. Spray roasting pan with cooking spray. Place 6 to 8 onion slices touching side by side in the center of the roasting pan. The chicken will eventually sit on top of the onions.

Chop 4 sage leaves and the leaves of 5 thyme sprigs, and combine in a small bowl with one pressed garlic clove and 3 tablespoons of room-temperature butter. Set aside.

Create a small bundle with thyme and sage and secure with twine. Remove the outer layer of the remaining 3 garlic cloves. Gently roll the lemon to release its juices and then poke it a few times with a fork.

IMG_8840Wash the chicken thoroughly with cold water and pat dry. Make sure the neck and giblets have been removed. Generously sprinkle chicken inside and out with salt and pepper.

Place the 3 garlic cloves, the whole lemon, one tablespoon of butter and herb bundle into the cavity of the bird. Bring the legs together and tie with twine. Lather the outside of the chicken with the herb butter mixture from step 2, and place the chicken breast side up on the onion slices in the roasting pan. Sprinkle with a little more salt and pepper.

Cooking
Cook at 425° for 20 minutes and then reduce the heat to 350°. Gently pour 2 cups of chicken broth into the bottom of the pan. Cook for 1 hour, basting and adding 1/2 cup of chicken broth every 30 minutes. Rotate the roaster in the oven at some point.

Then add the carrots to one side of the roasting pan and the potatoes to the other. Cook for 25 minutes, then gently stir the vegetables without disturbing the bird. Add 1/2 cup of chicken broth to the pan. Cook for another 20 minutes.

Remove roasting pan from the oven and carefully take out the chicken and put it on a cutting board or platter. Remove the items inside the bird and let it rest 10 minutes before carving. Remove the carrots and potatoes and cover to keep them warm. Put the onion slices in a strainer and gently press with a spoon over a bowl to remove any extra liquid. Retain the liquid, but throw away the onions.

IMG_8843To make gravy, strain the liquid from the roasting pan and combine it with the liquid from the onions. Scrape off the black spots on the roasting pan and put it on the stove top. Melt 2 tablespoons of butter on medium-low heat and add 2 tablespoons of flour, mixing well until combined. Slowly add the strained liquid back into the pan. Increase heat to medium and stir continually until the gravy is slightly thickened. You can add more chicken broth if it gets too thick.

Carve chicken and serve with vegetables and gravy. Enjoy!

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