Spatchcocked Chicken with Tarragon Pan Sauce

This recipe features a juicy spatchcocked chicken roasted in a cast iron skillet to achieve crispy skin and tender meat. The addition of a tarragon pan sauce elevates the dish with a burst of fresh herb flavor.

Ingredients:

• 1 whole chicken, spatchcocked
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons fresh tarragon leaves, chopped
• 2 tablespoons butter
• 1 tablespoon all-purpose flour

Instructions:

Set the oven to 425F 220C and heat it up

Add a lot of salt and pepper to both sides of the spatchcocked chicken

In a cast iron skillet set over medium-high heat, warm the olive oil

Put the chicken in the pan with the skin side down

Cook for 5 to 7 minutes, or until it turns golden brown

Turn the chicken over and put the skillet in an oven that has already been heated

The chicken should be roasted for 25 to 30 minutes, or until it reaches 165F 75C inside

To make the sauce, take the chicken out of the pan and set it on a cutting board to rest

Set the pan back on the stove over medium-low heat

Take out the garlic and add it

Cook for one minute

Add the flour to the pan and stir it around until it mixes with the juices in the pan

Pour the chicken broth in slowly while whisking all the time to avoid lumps

Put in the chopped tarragon leaves and let the sauce cook for two to three minutes, until it gets thick

Add the butter and stir it in until it melts and is well mixed in

Serve the chicken with the tarragon pan sauce after cutting it up

Ricotta Zucchini Tart

This Ricotta Zucchini Tart combines creamy ricotta cheese with fresh zucchini and cherry tomatoes on a savory buckwheat olive oil crust. It's a delightful dish that's perfect for a light lunch or dinner.

Ingredients:

• 1 cup ricotta cheese
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup buckwheat flour
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil
• 1 egg

Instructions:

Preheat oven to 375F 190C

In a mixing bowl, combine buckwheat flour, olive oil, salt, and pepper

Mix until it forms a dough

Press the dough into a tart pan, covering the bottom and sides evenly

In another bowl, mix ricotta cheese with chopped basil and egg

Spread this mixture evenly over the tart crust

Arrange sliced zucchini and halved cherry tomatoes on top of the ricotta mixture

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the vegetables are tender

Let it cool slightly before slicing and serving

Enjoy!

Hot Cocoa Delight

With a splash of peppermint schnapps and Irish cream liqueur, you can enjoy a delicious new take on hot chocolate.

Ingredients:

• 1 cup hot chocolate
• 1 oz peppermint schnapps
• 1 oz Irish cream liqueur
• Whipped cream
• Crushed candy canes

Instructions:

Get some hot chocolate ready

Mix in 1 oz of Irish cream liqueur and 1 oz of peppermint schnapps

Mix things together well

Add whipped cream and crushed candy canes on top

Peanut Butter and Caramel Crunch Fudge

This rich Peanut Butter and Caramel Crunch Fudge is a delicious mix of smooth peanut butter, rich chocolate, crunchy rice cereal, and caramel bits. People who like peanut butter and are hungry for something sweet will love this treat!

Ingredients:

• 2 cups semisweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 1/2 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups caramel bits
• 1 1/2 cups crisp rice cereal like Rice Krispies
• 1/2 cup chopped roasted peanuts
• A pinch of salt

Instructions:

Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal

In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk

Microwave in 30-second increments, stirring between each, until the mixture is smooth and fully melted

Stir in the peanut butter, vanilla extract, and a pinch of salt until well combined

Fold in the caramel bits, crisp rice cereal, and chopped roasted peanuts

Pour the mixture into the prepared baking pan and spread it evenly

Chill in the refrigerator for at least 2 hours, or until the fudge is firm and set

Once set, use the parchment paper overhangs to lift the fudge out of the pan

Cut the fudge into squares or bars

Serve and enjoy!