8tyti8

[8tyti8]

ingredients

2 tbsp. olive oil

2 tsp. Kosher salt

1 1/4 tsp. Freshly ground black pepper

1 1/4 lb. small red potatoes

1 lb. large carrots

1 red onion1 lemon

3 clove garlic

8 large chicken drumsticks

3/4 c. dry white wine

1/2 c. heavy cream

1 tbsp. quick mixing flour

1 tbsp. coarse grain Dijon mustard

1 1/2 tbsp. fresh tarragon 

Directions

Heat oven to 450 degrees F. Toss 1 tablespoon oil, 1 teaspoon salt, and 3/4 teaspoon pepper with potatoes and next 4 ingredients in a large roasting pan. Rub chicken with remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoons pepper. Arrange on top of the vegetables in the pan. Pour wine into the pan.

Bake at 450 degrees F for 45 to 50 minutes or until chicken is done and golden. Remove chicken and keep warm. In a small bowl, stir together cream and next 3 ingredients until smooth; stir into drippings in the pan with the vegetables. Bake 5 to 8 more minutes, stirring once, until thickened. Serve chicken with vegetables. Sprinkle with additional chopped tarragon, if desired.

[8tyti8]

Ingredients

1/3 c. chicken stock

2 tbsp. fresh lemon juice

1 tbsp. Dijon mustard

1/4 tsp. red pepper flakes

Kosher salt and freshly-ground black pepper

8 small bone-in, skin-on chicken thighs (about 2 1/4 pounds total)

8 cloves garlic, smashes and skins removed

Directions

Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Season with salt.

Heat a 12-inch cast-iron skillet over medium heat until hot, 1 to 2 minutes. Season chicken with salt and pepper. Place, skin sides down, in the skillet. Place a second smaller skillet on top of chicken and weigh it down with soup cans. Cook until the skins are golden brown and crisp, 7 to 9 minutes.

Remove cans and top skillet. Flip chicken and reduce heat to medium-low. Add garlic and cook until the chicken is cooked through, 2 to 3 minutes. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Cook, scraping up any brown bits, until slightly thickened, 1 to 2 minutes. Spoon over chicken.

[8tyti8]

Tex-Mex Meatballs

Ingrediants

1 1/2 lb.

ground beef

2 c.shredded Mexican cheese blend, divided

1/2 c.panko bread crumbs

2 tbsp.freshly chopped parsley, plus more for garnish

2cloves garlic, minced

1 large egg

1 tsp.ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp.extra-virgin olive oil

1/2 large onion, chopped

1 oz. (15-oz.) can crushed tomatoes

2 tbsp.chopped chipotle chiles in adobo sauce

Directions

In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.

In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.

Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes.

Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes.

Garnish with parsley before serving.