Ina Garten’s ‘Perfect Roast Chicken’ and Yes, It Really IS Perfect

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 01, 2024


When it comes to classic comfort food, few dishes are as beloved as roast chicken, and no one does it better than Ina Garten. Known for her warm, approachable style and elegant yet simple recipes, Ina has made this dish her hallmark, especially since it’s a favorite of her husband, Jeffrey. Ina’s Perfect Roast Chicken isn’t just a staple in her home—it’s become a go-to for home cooks everywhere, thanks to its straightforward technique and flawless results. In fact, she makes it for Jeffrey nearly every week! 

The secret lies in the balance of simple ingredients and thoughtful preparation, proving that even the most basic dishes can be truly extraordinary. Get ready to discover why this recipe is so iconic!

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Bon Appetit!

The Roast Chicken for Jeffrey recipe is featured in Ina Garten's cookbook Cooking for Jeffrey. This cookbook is dedicated to her husband, Jeffrey, and includes many of her favorite recipes that he loves. The roast chicken recipe is one of the standout dishes, reflecting her signature style of straightforward, flavorful cooking. 

It's Ina's most personal cookbook yet, and is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.

If you would like a copy, it's available on Amazon.  Here's your link https://amzn.to/47U6esL

#InaGarten #BarefootContessa #InaGartenRecipes #CookLikeIna #InaInspiration #BarefootContessaStyle #InaGartenFans #InaLovesFood #EasyEntertaining #BarefootContessaRecipes #CookingWithIna #InaGartenVibes #InaApproved #BarefootContessaLove #CookingInaStyle #Pretendcookingshow #Roastchicken #JenniferGarner


Paula Deen's Creek House Wedge Salad with Balsalmic Reduction

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 01, 2024

Sadly, Paula Deen's Creek House is closed, but we ate there when we visited Savannah in the fall of 2022 and it was hands down the BEST wedge salad I ever ate... 

I've recreated the ingredients so we will always have access to it and I linked to a recipe I found online for candied pecans.  If you love a Wedge Salad, oh my, you're in for a treat with these inclusions!

Iceberg lettuce wedge
bleu cheese dressing
diced tomatoes
Applewood bacon, crisp and crumbled
caramelized pecan halves, see recipe below for candied pecans
bleu cheese crumbles.

Balsalmic Reduction

1 cup balsamic vinegar

Add the vinegar to a small saucepan and bring to a gentle boil.

Reduce the heat and simmer, stirring often, until thick and reduced, about 8 to 12 minutes. The timing will depend on your desired thickness. The reduction will also thicken as it cools.  Assemble salad and drizzle with balsalmic reduction

Candied Pecans - https://www.fifteenspatulas.com/quick-stovetop-candied-pecans/

Toast Pecans First if you have time -

#PaulaDeen #SouthernCooking #ButterLover #SouthernComfortFood #PaulaDeenRecipes #SouthernStyle #ComfortFood #SouthernHospitality #CookingWithPaula #QueenOfButter #SouthernFavorites #SweetTeaAndBiscuits #DownHomeCooking #PaulaDeenClassic #SouthernKitchen #FriedChickenFridays #BiscuitsAndGravy #HomeCooking #ladyandsons #creekhouse #savannah

Orange Honey Butter, Butterscotch Brownies & Best Ever Chocolate Chip Cookies...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 28, 2024


Several recipes for you in this post.  If you're planning an autumn party, this tray has a nice assortment.   First, and this is so easy, is the Orange Honey Butter.  The grated orange rind, takes it to the next level and adds a burst of freshness.  This is one of those recipes that just has a few ingredients, you can make in five minutes and it's just so good!  You can cut this recipe in half, but it's nice to have in the fridge and it keeps well.

2 sticks of softened butter
1/4 cup honey
1/2 tsp. vanilla
pinch of salt
zest of one orange (1 tablespoon)

That's it, couldn't be easier.  I use the balloon whisk on my Kitchenaid, whip butter first, then add the honey, salt and vanilla and whisk again until it's aerated and fluffy.  Stir in the orange zest at at the end and a grating of more orange zest on the top is a nice touch.


Recipes for this tray - left to right, jar of cream cheese with a sprinkle of cinnamon, candy corn and peanuts (tastes exactly like a Pay Day Candy Bar) plain pumpkin bread, butterscotch brownies, chocolate chip cookies, pumpkin bread with raisins and walnuts added

Here are your links to the recipes:

Pumpkin bread  

#PumpkinBread
#PumpkinSeason
#FallBaking
#AutumnRecipes
#PumpkinLovers
#PumpkinSpice
#ButterscotchBrownies
#BrownieLovers
#BakingDelights
#SweetTreats
#ButterscotchBliss
#BakingFromScratch
#BakersOfInstagram
#WorldsBestCookies
#ChocolateChipPerfection
#WorldsBestChocolateChipCookies
#UltimateChocolateChip
#CookieLovers
#HomemadeCookies
#CookiesOfInstagram



Knock Your Socks Off, The Best Chocolate Chip Cookies You Will Ever Make, Even Better Than Toll House...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 28, 2024


There are literally thousands and thousands of chocolate cookie recipes out there, and trust me I've tried my fair share.  My family likes the Original Toll House, but I'm not a fan, oh I'll eat them, but I don't care for flat, crispy cookies, I like fat, chewy ones.

I found this recipe from Alton Brown a few years ago, his secret ingredient is bread flour.  He's tweaked it now, and it's even better and it was amazing before this slight adjustment.  The addition of just a bit more bread flour than his original recipe takes it over the top, and he measures in grams, which gives you the exact amounts instead of playing the guessing game with cup measurements.

So here it is, buy yourself a bag of bread flour and make these cookies, just trust me.  They are roll your eyes, moan and smack your lips good.  Even better with walnuts or pecans.  Hubby tells me me to never make another recipe, these are perfect.  Of course always better warm, so I bake off a few at a time and keep the rest in the fridge or freeze them in balls, then toss in a freezer bag to bake later. 

Don't overbake these, you want them just a tad gooey in the center.  In my oven at 375 degrees on a parchment lined insulated cookie sheet, 13-14 minutes results in the perfect cookie.

2 sticks unsalted butter
2  cups bread flour
1/4 HEAPING cup more bread flour - this is the secret to this recipe, heaping that last 1/4 cup
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Use the large ice cream scoop for this, not a small scoop.

Bake for 13-14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.



Copycat Chick-fil-A Sauce

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 02, 2024


Hubby is a big fan of Chick-fil-A Sauce, but he goes through it quickly and it's spendy.  I went online, found a copycat recipe from familyfreshmeals.com and they nailed it.  I didn't change a thing, he loves this and it just takes a minute to whisk together and put in a Ball pint jar to store in the fridge.

Ingredients

1/4 cup honey
2 tablespoons yellow mustard
1/4 cup barbecue sauce - I use Sweet Baby Ray Original, it's our go to
1 tablespoon lemon juice
1/2 cup mayonnaise - I use Hellman's Light Mayo

Steps

Mix together and refrigerate for at least an hour.

How simple is this?  Whip up a batch and see if your family doesn't like this as much as ours does...

The BEST Meatloaf Recipe EVER!

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 06, 2024


I've made this meatloaf since the 70's, nothing else I've made compares to this because it's so moist and flavorful.  I assemble it in the morning, put in the fridge, then bake for dinner.  Try it, you won't be disappointed.

~ Jan

2 lbs. lean ground chuck or ground round, I don't like greasy meatloaf
1 lb. roll of Jimmy Dean HOT Sausage
1 medium onion, finely diced
1 bell pepper, finely diced (optiona1)
1 tsp. salt
2 eggs
1 sleeve saltine crackers, crushed
1/2 cup ketchup, more for topping
1-2 Tablespoons of brown sugar
1/4 cup milk
1 can tomato sauce

I bring ground beef and sausage to room temp. for a half an hour before mixing.  It blends so much easier when you do that.

Combine above ingredients in a large bowl until thoroughly mixed.

Shape into oval in a large roasting pan.  This is a large meatloaf, you need a large pan.  I make a well all the way down the center to hold the topping.

Mix together topping:

1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon mustard

Spread on top of meatloaf, pour the can of tomato sauce around it, cover and bake, covered,  in 350 oven for two hours.

I never take off the lid, that keeps the meatloaf moist as it bakes.  Sometimes I surround it with yukon gold potatoes that I have halved, cut side down, and carrots.  If I add veggies, I will add another can of tomato sauce so that there is a lot of liquid.  Put the veggies in when you assemble the meatloaf, I like to use Yukon Gold because they don't get mushy.

If you need a roasting pan, here's a link for the large one Granite Roaster

I have a large red one, cause it's just the way I roll and red anything in the kitchen makes me happy.

Here's the link for this if you want to treat yourself 😃 Lodge Red Roaster

Who Doesn't Love Cornbread ~ Jiffy Cornbread Tweaks

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 30, 2024


Sure, I make cornbread from scratch, I'm a Southern woman.  I'm a fan of any type of cornbread, sweet, savory, it's all good.  But sometimes you just don't want to mix and measure and it's so easy to just grab a box of good ole' Jiffy Cornbread Mix.

This much loved mix has been around since Mabel White Holmes invented it in the 1930s. 

You know how to make it, a box of mix, 1 egg and 1/3 cup of milk, stir together, leaving it a bit lumpy and bake in 400 degree oven in an 8x8 pan for 20-25 minutes.

There are so many variations, so many things you can add, and I do occasionally.  Green chiles, onions, bacon, corn kernels, they all bump up the flavor profile but the older I get the more simple I make it.  

Here's my go to, and I don't measure.  I take a heaping serving spoon of sour cream, I'm guessing 1/4 - 1/3 cup, add it to the Jiffy mix, add an egg, and then stir, adding just enough milk after the initial stir to get it to pouring consistency.  If you've made it before, you know how it should look and it's very forgiving.

Before I add the wet ingredients, I put an 8" iron skillet, don't use a 9", it's too big, on the stove, pour in a bit of olive oil and then sprinkle a tablespoon or so of the mix in the bottom, letting it get hot and start to bubble a bit.  Meanwhile, stir together the wet ingredients into the dry, pour in the skillet and bake at 400 for the 20-25 minutes.  By getting the skillet hot first and adding a bit of the mix to the skillet, it gives the crust a depth of color after you bake it.

I usually turn it upside down on a platter to cut, and it comes out perfect every time. It's always really moist when you use the sour cream.  This is seriously good cornbread, pinkie swear it is 🤤

%%%%%%%%%%%%%%%%%%%%

Recently Parade Magazine's website gave a tip to make your Jiffy Mix Cornbread 10X better.  I haven't tried it, but it is interesting.

1 stick of butter

1/2 cup of honey. 

Just add the melted honey butter to the baking pan, prepare the Jiffy cornbread mix according to the package directions, pour the batter on top of the honey butter and bake. 

The trick to making the perfect honey butter Jiffy cornbread is to not mix everything together. No mixing is required because all the magic bakes up in the oven, giving you a rich, tender golden cornbread with crispy, caramelized edges and a sweet perfume to scent your kitchen the moment the oven door opens. 

On top of adding flavor, the honey butter adds moisture, which means your cornbread will stay soft for days. 

%%%%%%%%%%%%%%%%%%%%


A New Pumpkin Bread recipe, and it's a Winner!

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 25, 2024




Years ago my friend, Barb gave me her recipe for pumpkin bread.  I gave it to my daughter-in-law, Lindsay and it became both of their go-to signature recipe.  I liked it, too, but continued to make mom's pumpkin bread thru the years, memories ya know.

Well, their's a new kid on the block and it's yummy, yummy.  Our grandson Ben is visiting it this week, he says this is almost as good as his moms, but neither is a good as Starbucks.  Ben is twelve and he's been a Starbucks Pumpkin Bread fan since he was a toddler.  So for him, every pumpkin bread is measured against Starbucks, it's his holy grail . So for him, for this one to rank with his two favorites, you know it's good!   

From my perspective, this, as well as my mother's recipe that I also posted below are just the best, ever!

I'm just posting all three recipes, you can decide which you want to bake.  They're all excellent.

First is this new kid on the block recipe. I got it from Miss Annie's Home and Kitchen.  A great place to visit, the woman has wonderful recipes, or you can follow her on Facebook.

Here is Annie's recipe, with my modification, I upped the cinnamon:

Ingredients

1 1/3 cups vegetable oil

5 eggs

1 16-ounce can pumpkin

2 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon cinnamon - I changed this to 2 teaspoons

1 teaspoon nutmeg

1 teaspoon baking soda

1 (5.1 ounce) large package OR 2 (3 ounce) packages vanilla instant pudding

Steps

Preheat oven to 350 degrees.

Mix oil, eggs and pumpkin in mixing bowl and beat well.

Add flour, sugar, salt, cinnamon, nutmeg, and baking soda to pumpkin mixture and mix until well blended.

Stir in pudding mix with mixer until well blended.

Pour into greased loaf pans.

Makes 2 loaves

Bake in 8x4"size loaf pans, 9x4 makes loaves that are too flat.  

Bake for 55 minutes or 1 hour until toothpick comes out clean

------------------------------------------------------------------

Barb's and Lindsay's Favorite Pumpkin Pudding made with Coconut Pudding

1 cup oil

5 eggs

2 cups canned pumpkin

2 cups flour

2 cups sugar

2-3 oz. boxes Instant Jello Coconut Pudding

Itsp. salt

1 +sp. soda

2 tsp. cinnamon

Mix wet ingredients, add dry stuff. Put in 2-9x5x3 loaf pans. Bake @ 325

for one hour.

-----------------------------------------------------------------

Mother's Recipe that I've made forever.  It's a wonderful recipe, it has never failed me and I've made it countless times. I always double this recipe, it freezes really well.

Doubled Recipe

-----------------------------------------------------------------

1 can pumpkin

1.5 cups white sugar

1.5 cups brown sugar

1 cup vegetable oil

1 cup water

4 large eggs

3.5 cups all purpose flour

2 tsp. baking soda

1tsp. baking powder

2 tsp. Saigon cinnamon

1 tsp. salt

1/2 tsp. grated nutmeg, I always grate fresh nutmeg

1/2 tsp. ground cloves

----------------------------------

Directions for 1 loaf

1 cup (8 1/4 oz) canned pumpkin*

1 1/2 cups (10 1/2 oz) granulated sugar - I always use half white sugar and half brown sugar

1/2 cup (4 1/8 oz) vegetable oil

1/2 cup (4 oz) water

2 large eggs

1 3/4 cups (7 1/2 oz) all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon - Saigon Cinnamon is best

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon nutmeg 

1/4 teaspoon ground cloves

Steps

Preheat oven to 350F. In a large mixing bowl, combine pumpkin, sugar, vegetable oil, water, and eggs. Whisk until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Spray a 9×5* loaf pan and pour batter in, smoothing the top flat. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan, cool completely on a wire rack, and wrap in plastic wrap. The bread gets better after a day so wait till the next day to cut it if you can stand it. :)

Notes

I always double recipe and make 2 loaves - use mixer, don't stir by hand and it takes 65-70 minutes in my oven to bake. When you double the recipe, you can use a 15 oz can of pumpkin – there’s no need to open a second can just to make up for the tiny bit it’s lacking for this recipe. It is just as good with the 15 oz can as it is with a full 2 cups or 16 1/2 oz. I make this in my insulated 8x4 loaf pans. 

#PumpkinBread

#PumpkinSeason

#FallBaking

#AutumnRecipes

#PumpkinLovers

#PumpkinSpice

#Bakefromscratch


    


  

Jennifer Garner's Mom's Famous Blackberry Cobbler

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 25, 2024

Definitely not a fan of celebrities, with one exception, Jennifer Garner. There is a sweetness to her, an authenticity, she is, to me, a national treasure in a world filled with narcissistic celebrities. She was on the Today Show this week with her 86 year old mother, Pat, and they made Blackberry Crumble. Of course, I'm all over this like mayo on white, my family loves blackberries and I'll definitely be making this soon.  You can also substitute blueberries or peaches...
Here is the recipe, it looks like a winner!
Ingredients

4 cups blackberries
1 cup sugar
1 cup plain flour
1/4 tsp salt
1 egg
1/4 tsp almond extract
1 Tbsp lemon juice
6 Tbsp butter
Prepare a 9×6 (inch) baking dish and preheat oven to 425F
Rinse blackberries and plop them in the dish. Mom doesn’t care if you dry them.
Drizzle lemon juice and almond extract over top of the blackberries.
Mix together sugar, flour, salt and egg. It will be chunky.
Spread the mixture evenly over the blackberries.
Melt butter and drizzle over top of everything.
Bake for 25 minutes—until golden and bubbling.
Serve with whipped cream or vanilla ice cream for the dreamiest outcome.
Yum!




I'm a huge fan of Rubbermaid Freshworks Containers. They keep produce, especially fragile fruit like blackberries, raspberries and strawberries fresh for days longer.






#jennifergarner
#thetodayshow
#blackberries
#Blackberries
#FreshFruit
#BerryLover
#FruitDesserts
#BerrySeason
#FruitRecipes
#Cobbler
#FruitCobbler
#BerryCobbler
#PieLover
#CobblersAndPies
#ClassicDesserts
#Bakingfromscratch

Bettye Baldwin's Broccoli Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 11, 2024

This family favorite is just the best, period!  Given to me by a neighbor twenty years ago, we have made it countless times.  The dressing is a bit labor intensive, but SO worth it.  I make the dressing ahead and toss together at the last minute.

Update Easter 2024

I always have problems with the cooked dressing lumping.  This time boiled water, vinegar and salt and then let it cool before I whisked in the egg mixture.  

And, this is what I did that really worked - I strained that egg, sugar, cornstarch and dry mustard before I added it to the pan with the vinegar in it to finish cooking.  That made it totally lump free. 

4 cups broccoli florets
1/2 cup GOLDEN raisins
1/2 cup red onion rings
1/2 cup sliced raw mushrooms
6 slices bacon, crumbled - I always add more bacon, I usually double it

Dressing:

3 eggs, beaten
1 cup sugar
1 tablespoon dry mustard
 1/4 tsp. salt
1/2 cup white vinegar
1/2 cup water
1 Tablespoon cornstarch
1/3 cup Hellman's Mayonnaise
3 Tablespoons butter

Mix together broccoli, raisins, mushroom and onion rings.  Set aside.

Mix dressing ingredients ell - eggs, sugar, dry mustard and cornstarch.  Set aside.

Heat vinegar, water and salt to boil.  With whisk, add egg mixture stirring constantly.  Continue to stir and cook until thick on medium low heat.  

Remove from heat and add 3 Tablespoons of butter and 1/3 cup Hellman's Mayonnaise.  DO NOT USE MIRACLE WHIP.

Cool dressing  and refrigerate in quart jar if making dressing ahead.  This make 2/3 quart of dressing and keeps for several days.

This keeps well if you toss ingredients and put in fridge overnight.  I never add bacon until I'm ready to serve it as bacon gets soft.




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