Smoked Paprika and Oregano Roast Chicken

• Makes: 4 to 6 servings
• Total Time: 90 minutes plus marinating time
• Hands-On Time: 15 minutes

Ingredients

• 1 (3 1/2 to 4 pound) chicken
• 2 tablespoons canola, grapeseed, or peanut oil
• Juice of 2 limes (about 2 tablespoons)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons ground smoked paprika
• 1 1/2 tablespoon ground cumin
• 6 garlic cloves, grated
• 1 tablespoon, plus 1 teaspoon kosher salt
• 2 tablespoon canola, grapeseed, or peanut oil, divided
• 2 medium yellow onions, sliced into 1-inch rings
• 1 1/2 pounds assorted fingerling potatoes, halved
• 2 tablespoons finely chopped fresh oregano

Instructions

Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard. To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it so it is lying completely flat.

Combine oil, lime juice, soy, paprika, cumin, oregano, garlic and 1 tablespoon of the salt in a bowl and mix until thoroughly moistened. Rub half the mixture under the skin of the chicken getting under the breasts, thighs, and legs. Then rub 1 tablespoon of oil all over the skin on the outside.

Heat oven to 450°F and arrange rack in the middle. In a medium bowl toss the onions and potatoes with the remaining paste, remaining oil, and remaining salt. Set aside while oven heats up, at least 20 minutes. (Alternatively, cover and refrigerate for up to 24 hours before roasting. Be sure to let the chicken rest at room temperature for at least 20 minutes before roasting so it cooks evenly.)

Arrange onions and potatoes in the bottom of a a roasting pan or large baking dish. Place chicken on top, and roast until the thigh meat is no longer pink and an instant read thermometer inserted into the thigh registers 165°F, about 50 minutes. Let sit at least 10 minutes before carving. Garnish chicken with oregano, and serve with onions, potatoes, and a spoonful of the pan juices.

that recipe from the key to the kitchen cooking book.

chocolate cake

If you're familiar with blackout cakes, I bet you would think that this blackout cake has something missing, which is the signature outer covering of chocolate cake crumbs. So just how my cake became "naked"? Well... because I did something stupid- miscalculating the amount of flour. Instead of 1 1/2 cups, I only used 1 cup. Without adequate structure, the cake couldn't rise as much and was very short. There was no way I could divide the squat cake into 4 layers so I sliced it into 3. That meant that I had no extra cake for the decoration.


Chocolate Blackout Cake
makes an 8 inch cake
adapted from America's Test Kitchen

For the pudding, I reduced the sugar to 1 cup and replaced the half-and-half with whole milk. It is still plenty rich.

For the chocolate pudding:
1 1/4 cup sugar
1/4 cup cornstarch
1/2 tsp salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 tsp vanilla extract

For the cake:
1 stick butter
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup dutch-processed cocoa powder
1 cup coffee
1 cup buttermilk
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla extract

the recipe made by Amanda from crumbsandcookies.blogspot.com

Spinach & Feta Puffs

• 1 10-ounce package frozen chopped spinach, thawed
• 1/2 cup crumbled feta
• 1/4 cup minced onion
• 1 tablespoon olive oil
• 1 teaspoon chopped dill
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled

Special Equipment

• A standard 6-cup muffin pan

Preparation

• Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
• Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
• Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
  
  
  
  
  
  
  
  
  
  
  
  i would like to thank Ms.Alison Dulaney http://heartofgoldandluxury.blogspot.com