This recipe comes from one of my favorite cookbooks, Simple Italian Food by Mario Batali. He says it’s one of his favorite things to make on a Sunday for Family dinner and I agree. There is something so festive about making a whole chicken, it’s just comforting. By the way, the leftover onions, pan juices and carcass make a kick ass chicken stock like no other. The pan juices create their own sauce, all you do is strain the fat out of it. That’s due to the 2 secret weapons, a parmesan rind and bacon. His recipe has you use a proscuitto rind but I am pretty sure you don’t have one of those sitting in your fridge right now, so the bacon fits the bill. Someone once said to me that “Bacon is the duck tape of food”, how perfect is that? Continue reading Balsamic Roasted Chicken
I love the combination of the rich steak with the sweet lettuce and the salty blue cheese. This is a great quick weeknight dinner or a great way to use up leftover steak. Flank steak is really lean so it’s healthy too Bonus! Continue reading Steak Salad
- ¾ Cup Olive Oil
- 2 Tbsp Dijon Mustard
- ½ Cup Cider Vinegar
- ¼ Cup Balsamic Vinegar
- 2 Tsp Honey
- 1 Tsp Chopped garlic
- 1 Tbsp Chopped shallot
- Salt & Pepper to Taste
- In a mason jar, add the mustard, vinegars, honey, garlic & shallots and shake well.
- Add the olive oil, season with salt & pepper, shake well until dressing is all mixed.
- Can be stored in the refrigerator up to one month.