Spice Blend
1 tbs ground cumin
1 1/2 tsp black pepper
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp cayenne pepper
Brick Chicken
3 1/2 - 4 lbs Chicken, cut lengthwise in half
2 Tbs. Olive Oil
Spice Blend
1. Preheat the oven 375
2. Brush chicken with olive oil. Rub the seasoning mix into the skin side of both halves of the chicken.
3. Heat a griddle of grill pan over high heat. Place the chicken skin side down on the griddle. Cover the chicken with aluminium foil. Wrap a clean brick in foil and carefully place it on top of the chicken to weight it down and flatten it. (You can also use a heavy cast- iron pot of skillet to weight it down). Sear for 7 to 10 minutes, until the chicken forms a golden- brown skin.
4. Remove the brick and flip the chicken. Place the pan in the oven and cook the chicken for 15 to 20 minutes or until the juices run clear when a thigh is pierced.
Collard Greens
2 Tbs white wine vinegar
2 bunches collard greens, stems removed and cut into bit sized pieces
1 tsp Dijon mustard
1/4 tsp salt
1 tsp pepper
1. Fill a large pot with water and bring to a boil. Add Vinegar and greens and cook for 20 minutes.
2. Drain and stir in the Dijon mustard, salt and Pepper
Easy Scalloped Potatoes
2 Tbs unsalted butter
2 large russet potatoes, peeled and sliced into 1/8 inch slices
1 cup 2% milk
2 tsp kosher salt
1/4 tsp black pepper
2 ounces Gruyere Cheese, grated
1. Preheat the oven to 375. Lightly butter an 8 x 8 inch baking pan or small casserole dish
2. Layer the potatoes evenly in the baking pan.
3. Combine the milk, butter, herbes de Provence, salt and pepper in a small saucepan, and warm over low heat just until the butter melts.
4. Pour the milk over the potatoes and cover with foil. Carefully place the potatoes in the oven and bake for 25 to 30 minutes.
5. Remove the foil and top the potatoes with the cheese. Return the potatoes to the oven and cook uncovered, for 10 minutes, or until the cheese is melted and potatoes are cooked through.
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