Mustard Herb Roasted Chicken With Salad Recipe

Ingredients

1 whole chicken (about 5 lbs) rinsed and patted dry
1/4 cup Demarle at Home in the Kitchen Hot and Sweet Mustard
1 T of your choice of a Demarle at Home in the Kitchen Savory Herb Blend (we recommend Roasted garlic & chives, Green onion & roasted pepper, Sun dried tomato & garlic, or Rosemary, basil & thyme)
2 T olive oil
1 t salt, plus more, to taste
Freshly ground pepper, to taste
Butter lettuce leaves

Tools

Magnetic Measuring Trio
Sunflower Mold or Large Round Mold
Perforated Baking Sheet
Bamboo Cutting Board
Demarle Difference® Santoku Chef's Knife

In a small bowl, stir together the Mustard, Savory Herb Blend, olive oil, 1 t salt and pepper to form a paste. Using your hands, separate the skin from the chicken around the breast and legs (be careful not to tear the skin). Rub part of the mixture under the skin, then brush the remaining mixture on the outside of the chicken and inside the chicken cavity. Place the chicken in a large sealable plastic bag or wrap with plastic wrap. Refrigerate overnight.

Remove the plastic wrap and season the outside of the chicken with salt and pepper. Place mold of your choice on a Perforated Baking Sheet. Place the chicken inside the mold. Bake about 2 hours, until an instant thermometer reads 170 degrees F (insert thermometer into the thickest part of the thigh, away from the bone).

Remove the chicken from the mold and transfer to your Bamboo Cutting Board. Cover loosely with aluminum foil and let it rest for 15-20 minutes before carving with your Demarle Difference® Santoku Chef's Knife.

Place the butter leaves in a salad bowl and arrange the meat on top. Serves 4.

Ice Cube Recipe

By Holly Klees

1- 12 oz frozen 100% fruit juice concentrate--you pick flavor. Dilute with one filling of the 12 oz. container with water or other juice, mix.

Put berries in bottom of mini muffin 20 tray that is on a Baking Sheet.

Slowly pour juice mix into the mini muffin tray 3/4 full.

Top with Medium Silpat to keep from sloshing around while taking to freezer.

Can layer multiple trays with Silpat in between layers. Freeze till solid.

Pop out frozen muffin juice cubes into your favorite cold drink.

4TH OF JULY IDEA---freeze red juice with blueberries and blackberries and serve in white grape or Sprite in a see through cup for RED-WHITE & BLUE DRINKS!!

Delicious!!

Raspberry Summer Sensation

By Holly Klees

12- 1 slice servings

1 ½ C raspberry sorbet or sherbet

1 cup cold fat free milk

1 pkg. (4-serving size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant

Reduced Calorie Pudding & Pie Filling

1 tub (8oz) Cool Whip Free Whipped Topping, thawed

1 cup fresh raspberries, optional

Place Fluted Loaf Mold on Perforated Baking Sheet.

Spoon softened Sorbet or Sherbet into bottom of mold. Freeze 10 minutes.

Pour milk into Stainless mixing bowl. Add dry ingredients, beat with wire

Whisk for 2 minutes or until well blended. Gently fold in whipped

Topping. Spread pudding mixture over sorbet, reserving about 1 cup.

Freeze 3 hours or overnight.

Un-mold on serving plate. Fill pastry bag with reserve pudding mixture and decorate.

(I unmolded onto small silpat, decorated and placed back into freezer until ready to serve.

Allow to soften 5 minutes before serving.

Buster Bars

Recipe by Holly Klees

1 pkg Oreo cookies, crushed (I use the mini Oreos because they have more cookie than filling)

1 stick butter, melted

Combine the cookies and butter and press into any of our Flexipan Molds or Trays.

Spoon ½ gallon of vanilla ice cream over the cookie layer.

Sprinkle with Spanish peanuts (redskins).

Place in the freezer while making chocolate sauce.

CHOCOLATE SAUCE:

Combine in a saucepan on low heat until chips melt:

2 c powdered sugar

2/3 c semisweet chocolate chips

1 stick butter

1 large can of evaporated milk

Simmer for 10 minutes until it’s the consistency of a thick sauce. Let it cool completely.

Pour over bars in the freezer. Remove from the freezer about 30 minutes before serving.