Today’s recipe is my mother’s Whole roast chicken with butter, paprika, thyme, and lime.

 

     

Rinse and pat dry.

 

    

loosen breast skin

 

     

snipping carefully those little membranes

 

     

work  butter under skin

 

      

and smear around carefully    (and get some salt and pepper in there too like I didn’t remember to do)

 

    

and butter the top.

 

      

in goes the thyme

 

      

slice a lime

 

     

and insert lime slices.

 

Kinda like that.

 

     

Then sprinkle with smoked paprika.

      

      

pat and rub it around.

 

     

looking good.    

 

 

Slice a whole garlic bulb in half. Peal the cloves of one half and stuff them into the chicken.

Save the other half to put in the pan partway through baking.

Bake at 450  for 15-20 minutes.

 

 

       Then  pull it out of the oven

 

 

       and baste with some of the juices in the pan.

 

 

       Add the garlic just before you return it to the oven.

 

 

Lower oven temperature to 350 degrees and roast for about 1/2 hour, baste again and continue roasting for about another half hour, until juices run clear;  tent loosely with foil if it starts to get too browned.

 

 

Let cool 10 minutes before serving.

 

Roast Paprika Chicken with Lime and Thyme

ingredients

• 1  whole chicken, about 4 pounds
• 2 tablespoons butter
• 1 whole bulb of garlic, sliced in half horizontally
• 1/2 lime, sliced
• several sprigs of fresh thyme
• smoked Spanish paprika
• salt & pepper

 
    Rinse and pat dry chicken;  loosen breast skin so you can get some butter under there; remove any obvious excess chicken fat globs carefully; (this one was a free-range local birdie and was not globby);  
    Mix some salt and pepper into the butter, which you can see I didn't think to do until later, and then rub it under the skin and on the outside of the chicken.
     Place the thyme and lime slices inside the chicken with one half of the garlic; sprinkle well with paprika
     In 450 degree oven, roast for  15-20 minutes;  remove pan from oven, baste chicken; add other garlic half to pan, baste and turn garlic cut-side down;
     Lower oven temperature to 350 degrees and roast for about 1/2 hour, baste again and continue roasting for about another half hour, until juices run clear;  tent loosely with foil if it starts to get too browned
     Let rest about 10 minutes before serving

This is just yum and that’s all.

 

All you need is some honeydew melon and peaches. I used frozen peaches here but I’m sure no one would write you up if you used fresh peaches.

 

Pour orange, or some orange colored juice. I’m using orange fruit punch because I don’t have any orange juice.

 

Add sugar or a combination of sugar and maple syrup.

 

squeeze one lime

 

 

and pour that lime juice in.

bring it to a boil and stir until sugar is dissolved. Then let cool a bit.

 

Toss the fruit  and sugar syrup and lime peal in the blender.

 

Blend until smooth. Then taste and adjust if necessary. Then taste again.

 

Pour into pans or a large pan.

 

place in the freezer for an hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

 

When you’re ready to serve put it in the blender and blend until smooth. If you left it in the freezer over night it may be a little too frozen for the blender so you might have to do a little bit at a time.

 

 

Serve in your very finest glass dishes from the Goodwill

 

and top with a cherry, it’s only right and sometimes you’ve just got to follow the rules.

 

 

 

Citrus Melon Sorbet

adapted from Pat Hancock of New Jersey’s recipe

ingredients

• 3/4 cup sugar or a mix of maple syrup and sugar
• 1/4 cup orange juice
• juice of a lime
• 1 tsp. grated lime peal

In a small sauce pan bring the sugar and orange and lime juice to a boil. Cook and stir until the sugar is dissolved; set aside to cool. Place the honeydew and peach in the blender; add sugar syrup and lime peal. process until smooth. Transfer to to a baking pan. freeze for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

Just before serving  transfer to blender and blend until smooth.