Pie Crust

 Who doesn’t love pie? What makes it even better? Homemade crust! If you have a food processor, it’s shocking how easy it is to make your own pie crust.

It takes a bit of practice to roll out the dough and fit into the pie dish. My edges are a bit of a mess, but it still tastes delicious. :)

This recipe makes enough dough for two pumpkin pies or one pie with a bottom and top crust (like an apple pie).

 

Foolproof Pie Crust
from America's Test Kitchen

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 
1 teaspoon table salt 
2 tablespoons sugar 
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 
1/2 cup cold vegetable shortening, cut into 4 pieces 
1/4 cup cold vodka 
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. 
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). 
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
4. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. 
5. Divide dough into two even balls and flatten each into 4-inch disk. 
6. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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Week 495 Menu

Sunday: Fried rice and green beans
Monday: Tilapia foil packets with asparagus
Tuesday: Italian Beef in the slow cooker and broccoli
Wednesday: Mac and cheese casserole (ATK recipe) and fiesta corn
Thursday: Leftovers
Friday: BFD (eggs, toast, bacon)
Saturday: Out

Skillet Roast Chicken & Potatoes

Roast chicken is a great dish - it’s tasty, looks impressive, and is sooo easy to make! Ina Garten is famous for making her husband a roast chicken every Friday night. And, you know how much I love Ina - so I’ve roasted many a chicken. 

I’ve usually gone the traditional way of cooking on a roasting pan, but the grease always drips and the oven gets smoky. This recipe is great because the grease drips into the skillet and flavors the potatoes. Delightful. Yukon gold potatoes are perfect for this dish. The outsides really do get crispy and the inside is so creamy and tender. I love this is a one-skillet meal. But, please, PLEASE remember that the handle is hot! You have to take the skillet out to remove the chicken and then put it back in the oven to finish the potatoes. I have burned my hand several times because I forgot the handle is lava hot. So, now, I put a pot holder over the handle as a gentle reminder. Learn from my mistakes.

Total time to make this dish is 90 minutes (1 hours of which is inactive time!)...plus it all happens in one dish. I even make this dinner on weeknights when I’m waiting for everyone to come home from activities.

Skillet Roast Chicken and Potatoes
From America’s Test Kitchen


3 T olive oil
2 t minced fresh thyme
1 1/2 t smoked paprika
1/12 t grated lemon zest, plus lemon wedges for serving
Salt & pepper
1 (4-lb) whole chicken, giblets removed
2 lbs Yukon Gold potatoes, sliced in 1-in thick rounds


1. Preheat oven to 400º with racks in lower third of oven.
2. Toss potatoes in large bowl with 1 1/2 t salt & 1/2 t pepper.
3. Arrange potatoes cut-side down in 12-in, oven-safe skillet over med-high heat and cook potatoes for 8-9 minutes. Don’t flip!
4. While potatoes are cooking, combine spices together with 2 T olive oil in a small bowl. Pat the chicken dry and distribute oil/spice mixture under and on top of the skin. Tie up the legs with twine.
5. When potatoes have a nice crust on the bottom, place the chicken (breast-side up) on top of the potatoes and transfer skillet to the oven.
6. Cook for 50-75min - until breast registers 160º (or thighs 175º).
7. When chicken is cooked through, remove chicken from the oven and tent on a carving board. Return skillet to the oven and cook the potatoes for an additional 20 minutes.
8. When potatoes are done, carve the chicken and serve with potatoes and lemon wedges.

Week 494 Menu

Sunday: Roasted chicken and potatoes
Monday: BBQ Pork chops and roasted Parmesan cauliflower (ATK recipes)
Tuesday: Cacio e pepe and green beans
Wednesday: Enchiladas (with sauce) and roasted sweet potatoes
Thursday: Lettuce cups (shredded chicken, cheese, quinoa, red peppers)
Friday: Leftovers
Saturday: Out

Italian Seasoning Mix

I like to buy spices in bulk and use them a huge variety of applications. It’s pretty fun to get a full box of spices from Penzey’s!  Taco seasoning, steak seasoning, pumpkin spice, garam masala, “everything bagel” blend. And, I use A LOT of Italian seasoning in my kitchen: so many meatballs, so much  marinara sauce.

Pinterest has some great resources to make a variety of blends. This one (by McCormick) is a go-to resource.

This recipe fills a small Mason jar to the brim. You will need to mix it in a large bowl, however.



Italian Spice Blend
By Real Simple Good

9T oregano
6T dried parsley
6T dried thyme
3T dried basil
3T dried sage
3T salt
3T pepper

2T garlic powder

Week 493 Menu

Sunday: Pork loin roulade and roasted sweet potatoes
Monday: Frittata with roasted broccoli
Tuesday: Chana masala over rice
Wednesday: Italian meatloaf and asparagus
Thursday: Cacio e pepe
Friday: Leftovers
Saturday: Out

Week 492 Menu

Sunday: Orange chicken and rice
Monday: Lettuce cups (ground beef, cheese, black beans)
Tuesday: Chicken and white bean stew (Instant Pot)
Wednesday: Chana masala over rice
Thursday: Pasta and meatballs
Friday: Leftovers
Saturday: Out