Today is Sunday and that means it’s “Social Sundays,” where I put together a three-course meal for all of you to cook and enjoy on Sundays! These recipes are designed to enjoy our time in the kitchen, either alone or with cooking buddies, and celebrate the art of cooking. Some of the benefits of partaking in creating this delicious Social Sundays Menu include; the opportunity to invite friends and family to dinner, explore your cooking skills, and to have leftovers for the week, that you may transition into weeknight meals.
This Social Sundays Menu begins with Roasted Lemon Garlic Chicken, Spring Greek Salad, and Lavender Creme Brulee – super tasty. All of the ingredients for these recipes can be purchased from the local grocery store or farmer’s market, so start your cooking engines. If you have kids or young adults around the house, this is a great way to get them into the kitchen — maybe even Grandma!
Don’t forget to add your comments to my blog or comment with pics on Instagram @genamariebell! Happy Cooking!
Lavender Creme Brulee
1 1/2 cups half & half
1 cup heavy cream
2 teaspoons vanilla extract
2 teaspoons lavender flowers, or 3-flower tops from a lavender plant
5 eggs yolks
1/2 cup granulated sugar + 1/3 cup
(Makes 8 Servings)
1. In a saucepan, add the half & half, cream and 1/2 cup of sugar. Place over medium-low heat. Add the lavender flowers and let cook until simmering, about 5 minutes.
2. In another bowl, whisk together the egg yolks. Ladle in 2 tablespoons of hot cream, while whisking – repeat this step. Add the warmed yolks to the simmering cream and whisk until smooth. Turn off heat and let sit for 5 minutes, so the lavender continues to infuse into the cream mixture.
3. Pour the cream mixture through a fine mesh strainer to remove the lavender flowers and any eggy bits. Ladle the creme brulee into 4 ounce ramekins and place in a 13 X 9 inch pan. Pour in boiling water around the creme brulee, this creates a water bath.
4. Place a piece of foil over the pan and put in the oven to bake for 50-60 minutes, or until the custards are almost set. They should have a jiggly center, do not over bake. Remove from the pan and set on a kitchen towel, until room temperature.
5. Place the creme brulee on a sheet pan and cover with plastic wrap. Let cool in the refrigerator for at least 3 hours. Remove from the Lavender Creme Brulee from the refrigerator when ready to serve and sprinkle with 1 tablespoon of sugar. Torch the tops or place under the broiler, until deep golden brown. Enjoy!
Spring Greek Salad
2 hearts romaine lettuce, sliced 2-inches wide
1 cup sugar snap peas
3 scallions, sliced
4 ounces feta cheese, crumbled
1/2 cup kalamata olives, pitted
1 cup cherry tomatoes, cut in half
1 shallot, minced
1/3 cup sherry vinegar
2 teaspoons Dijon mustard
pinch of salt & pepper
1/2 cup sunflower oil
1. Layer the lettuce in the bottom of a large serving bowl. Add the snap peas, scallions, feta, olives and tomatoes into sections on top of the greens.
2. In a small bowl, whisk together the shallot, vinegar, Dijon, salt and pepper. Drizzle in the oil, while continuing to whisk. Keep cold in the refrigerator, while you prepare the chicken. Serve the vinaigrette with the salad. Enjoy!
Roasted Lemon Garlic Chicken
8 strips of lemon peel
1/4 cup fresh thyme or oregano leaves
8 cloves garlic, smashed
1 teaspoon red chili flakes
1/2 teaspoon smoked paprika
1 whole chicken, cut up
6 sage leaves, torn in half
4 cloves garlic, rough chopped
2 teaspoons salt
1/2 teaspoon black pepper
2 lemons, sliced
1. Place all the marinade ingredients in a large bowl. Wash and dry the chicken pieces. Add the chicken to the marinade and toss to coat. Refrigerator 3-4 hours or up to overnight.
2. Remove the chicken from the marinade, reserving the lemon peel and garlic pieces. Using your fingers, lift the skin of the chicken and add 2 pieces of chopped garlic and 2 sage leaves. Repeat until all the chicken has garlic and sage under the skin — salt and pepper the chicken. In a large saute pan over medium high heat, add 1 tablespoon of olive oil and let heat for 2 minutes. Place the chiken in the pan and sear on the first side for 4 minutes, flip over and sear the other side for 3 minutes. Remove the chicken from the pan and set aside. Lay sliced lemons on the bottom of the pa and top with the seared chicken pieces. Tuck the reserved lemon peel and garlic pieces from the marinade in between the chicken.
3. Place the chicken in the oven to roast for 20 minutes. Remove from the oven and let rest for 5 minutes. Place any additional lemon slices and herbs on top of chicken. Serve with roasted lemon slices & garlic. Enjoy!