Sauteed Mushrooms with Thyme

This is a basic recipe from the Great Food Fast collection. A simple and fast way to prepare mushrooms. I used some leftover pesto instead of thyme - mushrooms and basil are yummy!

Sauteed Mushrooms with Thyme
Serves 4.

Ingredients:
2 tbsp butter
1 tbsp olive oil
1 small shallot, minced
1 1/2 lbs small white mushrooms, halved
coarse salt and fresh ground pepper
1 tsp minced fresh thyme
1/4 cup water

To make:
1. In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.

2. Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes. Add the thyme and water. Cook until the skillet is almost dry, 1 minute. Serve hot.

Spicy Roast Chicken for dummies

I've been in a cooking slump again (I wonder if it's seasonal?) but I picked up the Everyday Food book yesterday and felt rejuvinated. I don't know what it is about that cookbook, but it really makes me want to cook/bake.

I posted a recipe for a really easy roast turkey breast a while back from the Cook's Illustrated series, but this one was even easier in my opinion. The base recipe doesn't involve a spice rub, just butter, salt and pepper. I made some chile spice rub and covered the chicken with it before roasting. My whole house smelled so yummy while this was in the oven!

Easy Roasted Chicken with Chile Rub from Everyday Food's Great Food Fast

Prep time: 15 minutes
Total Time: 1 hour

Ingredients:
1 whole chicken with skin (3 - 3 1/2 lbs), rinsed and patted dry
2 tbsp butter, at room temperature

Chile rub-
1 tbsp plus 1 tsp chili powder (substitute some paprika if you don't want it too spicy)
2 tsp ground cumin
2 tsp brown sugar
1 tsp dried oregano
1 tsp coarse salt

To make:
1. Preheat the oven to 425. Mix the chile rub ingredients in a little bowl. Combine 4 tsp of chile rub with the butter till well combined, and store the rest in an airtight jar or spice tin. Spread all over both sides of chicken and a little under the skin covering the breast.

2. Tie the chicken legs together and tuck the wings under the chicken if you want. Place the chicken (breast up) on a rack set in a roasting pan or on a rimmed baking sheet.

3. Roast until an instant-read thermometer registers 160 when inserted in the thickest part of a thigh (avoid bone) for 45-50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

Sesame-broiled Chicken Wings

I made these wings a while ago, but I'm just posting the recipe now. A real winner!

Sesame-broiled Chicken Wings, from Mark Bittman's How to Cook Everything

Time: 30 minutes, plus time to preheat the broiler

Ingredients:
2-3 lbs chicken wings, rinsed and patted dry with paper towels, cut into 3 pieces at the joints. Save the wing tips (the smallest piece) for stock (freeze).
2 tbsp peanut or vegetable oil
salt and freshly ground black pepper
1/4 soy sauce
1 tbsp honey
1 tsp minced and peeled fresh ginger
1 tsp minced garlic
1 tbsp toasted sesame seeds
1 tsp dark sesame oil

To make:
1. Preheat the broiler. The rack should be 4 to 6 inches from the heat source. Put the chicken pieces in a bowl, add 1 tbsp of oil and some salt and pepper, and toss to coat. Place the pieces in a roasting pan and cook, turning after 4-5 minutes or when the first side is beginning to brown.

2. Meanwhile, combine the remaining tbsp of oil with the remaining ingredients. After the second side is beginning to brown, brush the wings with some of the oil mixture. Continue to cook, turning once or twice more until nicely browned all over, about 15-20 minutes total. Give a final brush, and serve.