Roasted Chicken With Lemon Curd, Garlic & Chiles

Excellently-roasted chicken that’s properly seasoned and cooked with herbs is the perfect hearty dinnertime meal for this time of year, and this particularly delicious recipe from Food 52 hits the savory and sweet spot needed for the fall or winter season.

One of the impressive choices this recipe makes is using the traditionally sweet lemon curd for a savory pairing, thus adding a tart-full richness to herb-encrusted sheet pan chicken thighs. What’s left is a medley of tender chicken, seasoned vegetables, and garlic-spread sourdough toast that will be sure to surprise and delight anyone eating alongside you at Sunday night dinner.

Ingredients For Roasted Chicken Thighs:

  • 6 bone-in chicken thighs with the skin still on
  • 3 garlic heads with the top third sliced off
  • 7 carrots, peeled and cut into 2-inch chunks
  • 4 sprigs of rosemary
  • 3 tablespoons of lemon curd
  • 2 teaspoons of urfa biber or ¾ teaspoon of red pepper flakes
  • 2 lemons, each halved horizontally
  • 1 loaf of sourdough, toasted
  • Kosher salt, for taste
  • Extra-virgin olive oil, for drizzling
  • Freshly ground black pepper, for sprinkling
  • Flaky salt, for sprinkling

Directions for Roasted Chicken Thighs:

  1. You’ll begin this delicious recipe by patting your bone-in, skin-on chicken thighs with a dry paper towel, so as to soak up any excess juices from the packaging. Then you’ll set the chicken thighs on a small tray or plate and season them all over with salt. Then set them aside as you prep the other ingredients.
  2. At this point, open your oven and position one rack in the center and one in the top slot. Preheat the oven to 425°F.
  3. Place your garlic heads (with each head’s top third sliced off) on a rimmed sheet pan alongside your peeled and cut carrots. Drizzle this garlic and carrot-filled sheet pan generously with olive oil, season it with salt and pepper, and toss it all together to coat fully. Lastly, turn the garlic so that the cut-side is facing downward.
  4. Next, finely chop enough sprigs of rosemary to yield 1 teaspoon. Transfer your chicken thighs (with the skin-side facing upward) to the sheet pan with garlic and carrots. At this point, you’ll carefully peel back the skin on the chicken thighs and evenly spread the lemon curd on the top of each thigh. Next, evenly sprinkle your chicken with the chopped rosemary and follow it by sprinkling the urfa biber or red pepper flakes. Smooth the skin back over the lemon curd and season your thighs with salt and pepper. Lightly-drizzle the thighs with oil, place the remaining rosemary sprigs onto the sheet pan, and add your lemon halves with the cut-side facing downward.
  5. Roast this filled sheet pan on the center rack for 25 minutes. Throughout the cooking process, rotate your thighsand shuffle the ones near the edges of the sheet tray toward the middle and vice versa. Flip over your lemon and garlic heads after the initial 25 minutes are through, and then continue roasting for 5-7 more minutes. You should be sure to keep a watchful eye on the chicken thighs and roast them until the skin is golden. If you want extra crispy skin, you can place the sheet pan under the broiler for 30 seconds to 1 minute.
  6. Lastly, to finish things off, you’ll bring your sheet pan to the table, set it atop a trivet, divide the pieces among three plates, and sprinkle it all with flaky salt. Squeeze the roasted garlic from its papery sheaths and spread it onto the sourdough toast. Squeeze the lemons all over, and enjoy!

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Portobello French Dip with Horseradish Aioli

A classic sandwich that is always sure to hit the spot is the french dip with the combination of savory flavors to be found in between its bread and in the dip itself. But now you can enjoy a meatless alternative that packs enough of a punch with the horseradish aioli it’s paired with thanks to this recipe from Pinch of Yum.

A traditional french dip sandwich utilizes the combination of flavors found in beef, onions, and cheese as well as the “dip” itself. The sandwiches are typically lightly dunked in a brothy type of sauce known as an au jus, and while they’re originally of American origin, they are named after the type of bread they are often made with. This particular recipe is an excellent twist on the old classic thanks to the texture of the portobello mushrooms, deliciously caramelized onions, and spectacular aioli.


Roasted Mushrooms

4 portobello mushroom caps, sliced into thin strips

2-3 tablespoons of olive oil

1-2 teaspoons of Montreal steak seasoning (alternatively salt and pepper)

Caramelized Onions and As Jus

2 tablespoons of butter

1 large onion, thinly sliced

¼ cup of white wine

1 tablespoon of Worcestershire Sauce (omit if vegetarian/vegan)

1 tablespoon soy sauce

2 cups of beef or vegetable broth

Salt, pepper, and a pinch of sugar to taste

Horseradish Aioli

½ cup of mayonnaise

1 teaspoon of horseradish

1 clove of garlic, grated

Pinch of salt

French Dip

4 crusty sourdough rolls or a baguette cut into 4 sections

Provolone cheese slices 


  1. You’ll begin this dish by preheating your oven to 450°F so that you can start roasting your mushrooms. Toss your mushroom slices with oil and seasoning and roast them in the oven for 20-30 minutes.
  2. While the mushrooms are in the oven, melt your butter in a large skillet over medium heat. Once it’s melted, add in your onions, and sauté them until they’ve softened. Then, turn the heat down so that you can caramelize the onions for 20 minutes or so. Stir them occasionally and continue this process just until they’re a deep golden brown.
  3. Now you’ll begin making the au jus. Add your wine to the pan on onions and let it sizzle out. Next, add your Worcestershire and soy sauces, stir the skillet and then add your broth. Simmer the combination until it’s reduced slightly. Pull out the onions with a set of tongs, and set them aside for later. Season the au jus to taste.
  4. Take your bread of choice and prepare them to be toasted. Butter the pieces if you’d like, and then pile your mushrooms onto the bread pieces, cover them with cheese, and return them to the oven on the same roasting pan for 5 minutes or just about enough time to toast the bread and melt the cheese. Be sure to keep a watchful eye during this delicate process so as not to burn anything.
  5. Keep your horseradish ingredients at room temperature and combine the mayonnaise, horseradish, garlic, and salt in a small bowl. Then, set it aside.
  6. Your final step is to top the sandwiches off with caramelized onions, placing a dollop of horseradish aioli onto the sandwiches. Serve alongside the au jus for dipping, and enjoy!


If you are preparing this recipe for a strict vegetarian or vegan, you can easily substitute the Worcestershire sauce for a vegan alternative or soy sauce. Similarly, you can omit the stage in the cooking process that calls for the buttering of the bread prior to toasting.  Additionally, feel free to substitute water for white wine.

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End of Summer Garden Salsa Recipe

When the summer season begins to wind down, the summer garden harvest has a tendency to leave behind an overwhelming pile of produce, but luckily A Fresh Legacy and Smitten Kitchen have recipes to ensure that you make the most of your summertime yield. This garden salsa recipe is perfect to make the most of your remaining summer garden crop.

“Quick, Easy Garden Salsa” Recipe (Smitten Kitchen)

If your garden is aboud with pounds of whole tomatoes come summer’s end, then this garden salsa recipe is the way to make the most out of that popular garden vegetable!

Garden Salsa Ingredients:

10 to 12 whole tomatoes (peeled)

½-¼ of a large white onion

1 fresh jalapeño (trimmed)

1 clove garlic (peeled)

½ cup of fresh cilantro leaves (chopped)

½ teaspoon of kosher salt

Juice from half of a lime (2-3 tablespoons)

Garden Salsa Directions:

  1. Begin your summertime salsa by placing your whole tomatoes in a large mixing bowl and press them so that their juices expel and they become open and crushed. Using a colander, separate the excess tomato juice from the whole tomatoes, and set the juice aside.
  2. Finely chop your white onion, jalapeño, and garlic. Remove the seeds from the jalapeño at this stage if you want your salsa to be on the milder side of spicy, as jalapeño seeds are known to hold more of that fiery kick.
  3. Add your onion, jalapeño, and garlic to a blender or large food processor along with your chopped cilantro leaves and salt. Grind or blend the ingredients with a few pulses and then add in your drained tomatoes and lime juice and continue pulsing the machine until you reach your desired consistency. If the salsa mixture ever seems too thick, add some of your reserved tomato juice one tablespoon at a time.
  4. Adjust seasoning to taste, and then serve in a salsa bowl alongside tortilla chips and enjoy. Leftovers of this fresh salsa can keep up to one week in the refrigerator.

“Summer Yogurt Dip” (A Fresh Legacy)

This recipe is perfect for gardens that yield cucumbers and herbs. The yogurt base pairs particularly well with the herbal notes of mint leaves, leaving you with a refreshingly cool summer dip.


1 ½ cups of peeled & grated cucumbers (3-4)

½ tablespoon of a freshly juiced lemon

½ cup of plain yogurt

1 clove garlic

A handful of fresh mint leaves (finely chopped)

½ teaspoon of sumac


  1. Combine your ingredients together in a mixing bowl with a wooden spoon. Begin with your yogurt and place the remaining herbs, vegetables, and juice atop the dairy-based yogurt.
  2. Sprinkle the sumac on top of your mixture.
  3. Serve the yogurt dip alongside crusty bread or as a side with other raw vegetables from your garden such as zucchini, squash, or carrots.

“Baked Summer Vegetable Dip” (A Fresh Legacy)

This recipe takes about 20 minutes of preparation and 25 minutes of cooking time to produce a roasted tray of various summer vegetables. Feel free to add your excess to the sheet tray, because with this recipe, there’s not much that can go wrong.


Half a pound of tomatoes (approximately 2-3)

1 capsicum (roughly chopped)

1 zucchini (chopped into large pieces)

2 cloves garlic (roughly chopped)

Large drizzle of olive oil

⅓ cup walnuts

3 stems and leaves of fresh basil


  1. Begin by preheating your oven to 325°F.
  2. On a baking pan with a parchment paper lining, add your tomatoes, capsicum, zucchini, and garlic. Drizzle the vegetables with olive oil, toss them together, and then bake for 20 minutes.
  3. Remove them from the oven, allowing them to cool. Then, place the contents of the bake into a food processor or blender with your walnuts and basil leaves.
  4. Pulse the food processor until it’s all well-combined, and pour the dip into a bowl.
  5. Serve alongside pita bread triangles or similar starches such as crackers.

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Sauce Recipes to Elevate Your Next Meal

It’s often said, “The proof is in the pudding.”  When it comes to creating new, flavorful dishes, we’ve found that the proof is actually in the sauce.  Finding a dip or dressing that can elevate a boring grain bowl or a few pounds of unseasoned meat can be the difference between a regular dinner and an outstanding dining experience.  The right sauce recipe or dip can take a bunch of ingredients and evolve them into a dish that will leave your family and/or friends raving over your culinary prowess.

The beauty of most of these recipes from is that regardless of whether you’ve got a well-stocked fridge or just a couple of kitchen staples, it’s entirely possible to create a killer sauce that can provide for a menagerie of delicious meals. Leftover dips can be thinned to make a dressing for salads.  Thicker sauces can be used as sandwich spreads.  We recommend experimenting with all of these sauces at home. Below are tops on our lists – and may you never have to worry about flavorless meats and veggies again.

Chili Crisp

Fair warning!  This tangy, spicy, crunchy, and addictive sauce is so versatile it will give all of your other sauces and condiments a run for their money.  Throw it on eggs, meat, seafood, and salads for a fiery, flavorful kick.  This recipe can also be adapted to suit your tastes – try different chilies and spices and substitute ingredients for different crunches to your heart’s content.

Cilantro Chutney

Earthy, bright, fresh and delicious, This chutney is whipped up in minutes and can be used to step up everything from rice to roasted vegetables and even eggs.  Get creative with garlic, mint and other spices/herbs if you dare!  We can’t wait to try this with Indian appetizers such as Samosa and Pakoras, as sandwich spread, or just a dip for traditional naan.

All Day Every Day Sauce

Talk about simple!  Greek yogurt, fresh lemon juice and salt.  Throw it on meats and veggies for a simple boost of flavor.  Too simple?  When you’re ready, toasted nuts, minced herbs, spices (cumin, turmeric, or coriander), and/or finely chopped dried fruit (raisins, apricots, and/or dates) in this sauce will bring vegetables and proteins to a level you’ve never experienced before!

Salsa Macha

Salsa Macha is a very thick and unusual salsa from the state of Veracruz along the coast of the Gulf of Mexico.  Described as a chile-spiced peanut butter, you’re going to have to resist putting this sweet and savory sauce on everything from breakfast foods to Mexican entrees.

Coconut-Chile Palapa Sauce

Looking for something to bring a funky sweet and spicy element to boring grilled fish, chicken, noodles, eggs – really anything? Then look no further than this spicy, sweet, earthy, and garlicky Filipino condiment.

Caramelized Shallot Dip

Never use that dried stuff again – welcome to the world of intensely flavorful shallot dip. The taste of real onions brings an earthiness you’ll love, and the crunch of fresh ingredients is perfection.  Use it as a dip for pita chips, throw it on a baked potato, fries/tots, whatever.  And trust us that those “everything” bagels will never be the same!


Strange name, sure, but if you’ve had Greek food, you know that delicious yogurt and cucumber goodness you can’t get enough of. Use it on grilled meats (homemade gyros?) or roasted vegetables.  This one even stands alone as an appetizer dip, and we certainly wouldn’t judge you for eating it straight from the spoon.

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Cheese Stuffed Mountain Meatballs Recipe

These giant cheese-stuffed meatballs have yet to meet someone who didn’t love them!  Everybody loves a good comfort food, and I’ve got just the thing for you! Made with a cheddar cheese filling and simmered in a rich red sauce, these Mountain Meatballs are the perfect, easy-to-make meal to fill rumbling stomachs. Pair them with a side of mashed potatoes and a veggie for a well-rounded meal.

This dish makes eight meatballs and takes a little over an hour to prepare.



  • 2 teaspoon Olive Oil
  • 2 red onions (finely chopped)
  • 3lbs lean ground beef
  • 1 tsp Dijon Mustard
  • 1 tsp Dried Oregano
  • 1/4 tsp Ground Cumin
  • 1 tsp Coriander Seeds crushed
  • 2 cups fresh breadcrumbs
  • 3 large eggs
  • Salt (to taste)
  • Black Pepper (to taste)
  • 2/3 cup grated cheddar cheese


  • 1 tablespoons Olive Oil
  • 1 red onion (finely chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 2 tablespoons fresh grated garlic
  • 2 Red Chili Peppers (de-seeded and finely chopped)
  • 1/2 tsp Paprika
  • 1/3 cup Tomato Sauce
  • 1/3 cup Worcestershire Sauce
  • 1/3 cup Cider Vinegar
  • 1/3 cup Molasses
  • 2 tablespoons Dijon Mustard
  • 5 cups Coffee hot, strong
  • 1 cup Cherry Tomatoes (halved)
  • 1 tablespoons parsley (chopped)


First, pre-heat the oven to 460 Fahrenheit and spray a large roasting dish with cooking oil.

For the meatballs, heat the oil in a large skillet and saute the red onion until soft (about 3-5 minutes), then remove from skillet and leave to cool completely. Place the ground beef, dijon mustard, oregano, cumin, coriander seeds, breadcrumbs, and the eggs in a large mixing bowl, add the cooled red onion you cooked previously, and mix thoroughly. Add salt and pepper to taste. Then, divide the mixture in eight equal portions, roll into balls (slightly larger than tennis balls).

Divide cheese into eight equal portions and add into each meatball. Press meatballs to close securely. Arrange the meatballs in the prepared dish and bake 40-45 minutes or until golden, then remove from oven.

Meanwhile, in the same skillet, heat the oil for the sauce and saute the onion, both bell peppers, garlic, chili, and paprika until soft. Stir in tomato sauce, Worcestershire sauce, cider vinegar, molasses, mustard, coffee, and tomatoes. Reduce heat to medium low, and simmer for about 20 minutes or until the sauce has thickened.

Spoon out most of the fat in the meatball pan and pour the prepared sauce over the meatballs. Place in the oven for about 5 minutes or until sauce is heated thoroughly. Remove from oven, sprinkle with parsley, and serve.

If you have any leftover, place into a tupperware container with a sealed lid and keep up to a week (if they last that long!). These taste even better heated up the next day for lunch – especially with a side of mashed potatoes!

Even better – you can meal prep this easily! Prepare meatballs how you would, but instead of putting them in the oven, put them in a container and pop in the freezer for later (you can do the same with the sauce!)

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Beef Wellington Is What’s For Dinner

Looking for a more difficult recipe? Try Food Network’s Beef Wellington. It is for sure to work up an appetite and is worth every bit of the effort it takes.  It’s also sure to please a crowd.

What’s needed for your Beef Wellington:

  • 2 pounds of center-cut beef tenderloin, make sure it is tied up, the fresher the better
  • 1 sheet of frozen puff pastry, but it needs to be thawed, a 17.3 ounce package
  • 1 pound of button mushrooms
  • 1 large egg
  • 1 shallot, make sure it is minced
  • 1 ½ tablespoons of prepared horseradish
  • 2 tablespoons of fresh parsley, chopped up finely
  • 2 tablespoons of dried breadcrumbs
  • 4 tablespoons of butter
  • 3 tablespoons of olive oil
  • 2 tablespoons of heavy cream
  • Freshly ground black pepper
  • Kosher salt
  • Flaky sea salt, used for sprinkling
  • Flour, used for dusting

Utensils and Tools

  • Large skillet
  • Food processor
  • Parchment paper
  • A baking sheet


The first step is to season the tenderloin. Use the freshly ground black pepper and salt to season both sides of the tenderloin; don’t be afraid to use a decent amount. Once the tenderloin is seasoned, take 2 tablespoons of oil and place in a large skillet.  Place the heat on high to start heating up the oil. Place the tenderloin in the pan and sear it on all of its’ sides. This will take about 8 to 10 minutes Once the searing is done, place the tenderloin on the baking sheet so it can cool. This should take about 20 minutes, but make sure the tenderloin is completely cooled.

The next step is to set up the food processor, add half of the mushrooms needed for the recipe. FInely chop the mushrooms by using the pulse setting. Place the chopped mushrooms in a bowl and then repeat the same process for the other half of mushrooms. Place this on the side to be used later.

Using a large skillet and medium to high heat, heat up the rest of the olive oil and the butter. Once the butter is melted and starting to foam, place the shallots in the skillet. They need to be softened and this should take about 4 minutes. Once they are soft, add in the mushrooms. The mushrooms need to be sauteed for about 10 minutes to release all of the moisture. Once the mushrooms are dry, add in the heavy cream. Continue to simmer the ingredients until the cream begins to thicken, this will take about 2 minutes. After the 2 minutes are up, turn the heat off. Add in the parsley and the breadcrumbs. Remove the mushrooms and place them in a small bowl and allow them to cool. Then place them in the fridge so it can chill for an hour, at least. It should look like a paste by now.

Place the horseradish and Dijon in a small bowl; mix them together. Take the cooled tenderloin and cut off the twine that is tied around it. Discard it and then begin to cover the entire tenderloin in the horseradish and Dijon mixture. Once it is covered, place it in the fridge for an hour so it can chill.

The rack in the oven should be in the center and it should be preheated to 400 degrees fahrenheit. Place the parchment paper on the baking sheet.

The next step is to prepare the puss pastry. Dust the area you will be rolling it on with flour and crack the egg into a bowl. Beat the egg until it is smooth. The puff pastry needs to be rolled out 6 to 7 inches wider than the tenderloin and 4 inches longer. Use the beaten egg and brush it on the edge of the pastry, 3 inches to be exact. Place the mushroom mixture on the sides and top of the tenderloin. Place the beef onto the middle of the puff pastry with the mushroom mixture placed down and cover the exposed sided with the rest of the mushroom mixture. Fold in the sides of the pastry and place it seam down onto the baking sheet. Take the egg wash and cover the pastry in it. 3 slits should be cut into the top and sprinkle the flaky sea salt on top.

Roast the beef for about 40 minutes, when inserting the thermometer make sure it reads 120 degrees farenheit before taking the tenderloin out. When you finally remove it, let it rest for about 20 minutes and then slice it. 1 inch thick pieces are the perfect size.

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