Smoked Chicken

Ingredients

For the Brine:

• 4 quarts warm water
• 1 cup kosher slat
• 1 lemon, cut into quarters
• 1/4 cup peppercorns

For the Chicken

• 1 whole chicken, about 5 pounds
• 1/2 cup Mustard BBQ Sauce

Instructions

1. Using a large stock pot, add water and kosher salt and mix until salt is dissolved. Add in lemon and peppercorns.
2. Submerse chicken in brine, cover and refrigerate for at least one hour and up to 6 hours.
3. Drain chicken well and pat dry with paper towels. 
4. Spread Mustard BBQ Sauce under the skin and all over the outside of the chicken. 
5. Prepare a grill or smoker to a 300° fire. 
6. Place chicken over indirect heat and cook 1 hour to 1 1/2 hours until internal temperature in thickest part of chicken reaches 165°. 
7. Remove chicken from grill and allow to rest 15 minutes before slicing

Zuchinni Banana Bread

INGREDIENTS

• 2 cups all-purpose flour
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
• 1/4 cup buttermilk
• 2 large eggs, beaten lightly
• 6 Tablespoons butter, melted and cooled
• 1 1/2 teaspoons vanilla extract
• 2 medium zucchini

INSTRUCTIONS

Preheat the oven to 350ºF.

Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.

Shred the zucchini on a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze is with your hands over the sink to remove excess liquid. Fold the zucchini into the batter then scrape the batter into the prepared loaf pan. Bake the bread for 50 to 60 minutes until a toothpick inserted comes out clean. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.

Mustard BBQ Sauce

INGREDIENTS

• 1 cup prepared yellow mustard 
• 2/3 cup brown sugar 
• 1 tablespoon Worcestershire sauce 
• 1 tablespoon dried rosemary 
• 1 tablespoon onion flakes 
• 1 tablespoon garlic powder 
• 1 tablespoon black pepper 
• 1 teaspoon kosher salt 

INSTRUCTIONS

1. Add prepared yellow mustard, brown sugar, Worcestershire sauce, dried rosemary, onion flakes, garlic powder, black pepper and salt together in a small saucepan.  
2. Cook over medium heat or about 10 minutes.Whisk until sugar is melted and mixture is combined. Set aside to cool completely.
3. Pour into an air tight container and refrigerate until ready to use. Will keep up to 3 months.

Soft Buttermilk Rolls

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided
• 1/2 cup plus 1 teaspoon softened butter, divided
• 1 large egg, room temperature
• 1/3 cup sugar
• 1 teaspoon salt
• 4 cups bread flour

Directions

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough.
• Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
• Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.
• FROM: Taste of Home

Creamy Mashed Potatoes

Ingredients

• 4 lbs (12 medium) russet potatoes, peeled
• 1 1/4 cups hot milk we used whole milk
• 16 Tbsp unsalted butter (2 sticks) at room temperature (not melted)
• 1 1/2 tsp salt or to taste (we used sea salt)
• 1 Tbsp fresh parsley or chives finely chopped for garnish (optional)

Instructions

1. Peel potatoes (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in the HOT milk.
3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.

Recipe Notes

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

FROM: Natashas Kitchen