Low and Slow Dry Rub Oven Chicken and an Anniversary Weekend


This weekend started out with a really wonderful Anniversary lunch with Jay at the Windy Corner Cafe and Bakery. Nestled in the middle on horse farms was wonderful. Something about being in the country makes you slow down so in the middle of a busy Friday afternoon it was a wonderful thing to do. We had Fried Pickles and BBQ…Fried pickles AMAZING but I don’t think we will go back for BBQ maybe their famous Po Boy next!


After work we picked up little man and proceeded to Palmer’s and sat our by the water which Gabriel LOVED! Food was amazing and a trip to the book store finished off the evening.


At about 1AM Gabriel woke up crying and BAM palmers everywhere…..so from 1-5 Jay and I were all buckets, belly aches and laundry while Gabriel went through what we think was food poisoning. POOR little guy!

Saturday stayed put for the most part and just relaxed during naptime.

20130825-151751.jpgMy ever faithful reincarnated grandma Miriam came to visit.  Ever summer a monarch butterfly is always around me!  The night before my grandmother passed away I brought her this colorful monarch butterfly balloon and I pray that that is her visiting me from time to time….

But I did manage to use up some uber ripe bananas and make these little healthy gems

Chocolate Chip Banana Cookies

  • 2 Ripe Bananas
  • 1 cup of quick oats
  • 1/4-1/2 cups chocolate chips
  • Bake at 350 for 7-10 minutes and YUM!


Sunday it was breakfast with my parents in the nook, from scratch sausage gravy and biscuits with fresh fruit, juice and coffee YUM!

A little shopping and then the exciting “Touch a Truck” at Keeneland



Huge hit for our little angle!  Look at that smile (tear!) Big Boy!

Sunday night new recipes…

Slow Baked Chicken, Mock Mashed Potatoes and Carrabbas copy cat Salad….YUM!

Low and Slow Dry Rub Oven Chicken


  • 4 cups water
  • 1/3 cup Kosher salt
  • 1/3 cup white or brown sugar
  • 1/3 cup white vinegarDry Rub
  • 6 tablespoons packed dark brown sugar
  • 4 tablespoons sweet or smoked paprika
  • 3 tablespoons chili powder
  • Up to 1 tablespoon ground red pepper (if you like things quite hot) or to taste (I used 1/2 teaspoon)
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons Kosher salt
  • Up to 1 tablespoon coarsely ground black pepperChicken
  • 5 1/2 to 6 pounds mixed bone-in skin-on chicken parts (we used 2 small chickens, each in 8 parts)Sauce
  • A generous squeeze of honey
  • 1 teaspoon cider vinegar
Brine the chicken: In a large plastic container, mix water, salt, sugar and vinegar. Add chicken parts and cover with a lid or plastic wrap in the fridge, for at least 1 hour and up to 6.Make the rub: Mix ingredients.Prepare chicken: Heat oven to 300 degrees. Remove chicken parts from brine and pat dry. Place pieces of chicken on two very large pieces of foil, large enough to fold over chicken and form packets. Pat chicken pieces generously on all sides with rub; do not be shy about using more than seems… seemly. Turn the chicken pieces so their meatier sides are down, and tightly fold the foil around them to make two large packets.Place two cooling racks (which will act as baking racks) on two baking sheets (one on each). Place a chicken packet on each and place one sheet on an upper oven rack and one on a lower. Bake chicken for 1 hour, then rotate baking sheets. Bake for another 30 to 60 minutes, until the internal temperature of the thickest part of each chicken reads 155 degrees. (Chicken is done at 160. This leaves you a little heat window for the next step, without leading to overcooking. If you’d like to skip this, just cook the chicken in foil until it reaches 160.)Finish the chicken: Heat broiler. Carefully open each packet of chicken and pour accumulated juices into a saucepan (to make a sauce in a minute). Arrange chicken pieces on open foil packets and run each tray under the broiler until lightly crisped at edges and cooked through. Place on serving platter.Make a sauce* from the juices: Boil your accumulated juices in the saucepan over high heat for anywhere from 5 to 10 minutes, until it makes a syrupy sauce that coats a spoon. I like to add a squeeze of honey for flavor while it reduces. Once syrupy, add 1 teaspoon apple cider vinegar. Serve with chicken.

Mock Mashed Potato

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.Everything was so incredibly tasty!!!Tomorrow it is BACK TO MY DIET but not before Jay, Gabe and I tore into the Baskin Robbins Ice Cream gift from my mom and dad!!  LOVE YOU GUYS!! 



Published on: August 25, 2013

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