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To preserve the recipes that are handed down from generation to generation. Help us to achive the mission. Submit your recipes to our blog. Please let us know the history of your recipe. Include, who you got it from? Where they got it from? Also, any interesting cultural stories that go along with the recipe.



About Me

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West Chester, Ohio, United States
Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.

03 December, 2009

Roasted Chicken and Herbs

I use chicken in a lot of my recipes because it is so versatile and inexpensive. With everyone watching calories it is used in a great deal of low-fat cooking. Try this one and you won't go wrong.

Ingredients:
1 large roasting chicken (about 4-5 lbs each)
4 tablespoons Olive Oil

Herb mixture:
4 large garlic cloves, minced
2 ½ teaspoons lemon-pepper seasoning
1 teaspoon salt
½ teaspoon pepper

2 teaspoons dried thyme, crushed
½ teaspoon dried basil, crushed
½ teaspoon of oregano

Directions:

Rub the olive oil on the inside and outside of the chicken. Combine herb mixture ingredients and mix well. Rub the herb mixture all over the inside and outside of the chickens. Tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of the chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chickens to rest (covered with foil) for 10 minutes before carving.

My Notes:

I include chicken in a lot of my parties because it can be used with so many different side dishes. A variety of vegetables, rice, baked macaroni, mashed potatoes. You can get creative with poultry. My favorite is roasted chicken with herbs, mashed potatoes and green beans. Just add a salad and desert and you have a low calorie, low cost dinner you can be proud to serve and will get you a lot of compliments.

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