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Favorite Recipes using Pantry Essentials

Wed, September 20, 2017

The holidays are a busy time full of entertaining and get-togethers, which means that you need to have a few recipes up your sleeve for those occasions. In the latest issue of Toast, Coton Colors’ lifestyle magazine, we shared some of our favorite pantry staples that have many different recipes to use that please any sort of palate.

See a few of our favorite recipes to stick in your recipe box for those last minute entertaining occasions this holiday season.

For Dinner

Whole Skillet Lemon Chicken

As daunting as cooking a whole chicken may seem, it’s actually quite simple and doesn’t require that much attention. Plus, it’s always a favorite.

1 5-6 pound whole chicken, cleaned, with giblet removed
1 lemon, quartered
3 sprigs fresh rosemary
4 cloves garlic, smashed
olive oil or softened butter
salt and pepper

Preheat oven to 425 degrees with the skillet inside the oven. When the skillet and oven have preheated, remove the skillet from the oven and place the chicken inside of the skillet.

Place lemon quarters, rosemary sprigs, and garlic in the cavity of the chicken. Tie legs using kitchen twine.

Coat the chicken well with olive oil or softened butter and then sprinkle with salt and pepper.

Roast chicken for 15-20 minutes per pound or until an internal thermometer registers 165 degrees when inserted into the breast of the chicken.

Remove from the oven and allow to rest for about 5-10 minutes to allow the juices to return to the meat.

Use pan juices to baste the chicken, if desired.

Lemon Fettuccine

We included this recipe in the Happy Everything!™ Cookbook, and it since has become an easy dish that everyone loves. Simple enough for a weeknight meal!

2 cups heavy cream
2 lemons, zested & lemons set aside
3 tablespoons of fresh rosemary leaves, chopped & divided
1 lb. fettuccine
2 cups pecorino or parmesan cheese, freshly grated & divided
Kosher salt and freshly ground black pepper

In a large pot, bring 8 cups of water with several pinches of kosher salt to a boil.

Add 2 cups of heavy cream to a large skillet over medium-low heat. Simmer and stir continuously until cream is reduced by almost half. Turn heat to low, add lemon zest and two tablespoons of chopped rosemary leaves to cream.

Add pasta to boiling water and cook just short of al dente to the touch, approx. 5-6 minutes. Using a pasta fork, transfer the damp hot pasta directly to the cream sauce. Add 1/2 cup pasta water to the sauce and toss. Squeeze juice of 1 lemon over pasta and top with a handful of the cheese and toss. Taste and add salt, plenty of black pepper and possibly more lemon juice. Garnish with 1 tablespoon of chopped rosemary; serve immediately with the remaining cheese and pair with a glass of wine.

For drinks

Lemon Simple Syrup (with other garnishes)

If you have a cocktail station or bar cart set out, serve this simple syrup so guests can have the option to whip up their own concoction. Or, try a signature cocktail using this simple syrup. It’s always a conversation starter!

2 cups of sugar
2 cups sugar
2 cups water
2 sprigs rosemary

With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind. Combine peel plus remaining ingredients in a medium saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Strain through a fine sieve (discard solids), and chill.

Have syrup cool to room temperature and use to make an easy cocktail using the simple syrup.

For an Appetizer

Baked Lemon Ricotta and Crostini

One of the easiest appetizers you’ll make. May want to double your batch so they don’t go as quickly!

1/2 lb. fresh ricotta
1 tbs. of lemon zest
Sprigs of rosemary
1 french baguette
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
Extra virgin olive oil for drizzling

Preheat the oven to 375 degrees.

Slice the baguette into half inch thick slices. Lay on a baking sheet and drizzle both sides with olive oil.

Bake the baguette slices for about 3-4 minutes per side, until they are golden brown.

In the meantime, combine the fresh ricotta, lemon zest, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Once bread is done toasting, spread 1-2 tablespoons of the ricotta mixture onto each slice.

Garnish rosemary on top of the lemon basil ricotta crostini.

Lightly drizzle extra virgin olive oil onto each crostini.

For Dessert

Rosemary Lemon Bars

You always have flour, sugar and baking powder in the pantry. These are a nice alternative to a box of brownie mix.

1 cup unsalted butter (room temperature)
2 cups flour
1/2 cup powdered sugar
1 tsp. vanilla

4 eggs
1 cup granulated sugar
1 cup packed light brown sugar
1/3 cup fresh lemon juice
1 tsp. lemon zest
1 tsp. fresh chopped rosemary
1 tsp. vanilla extract
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees. Grease 9x13 glass baking dish.

Mix flour and butter then add powdered sugar and vanilla. Spread this dough on the bottom of the greased baking dish. Bake for approximately 20 minutes, until lightly golden brown. Set aside to cool before topping with filling.

Whisk together the eggs and sugars until full. Add the lemon juice, lemon zest, rosemary and vanilla. Whisk to combine. Add flour, baking powder, and salt and whisk until just combined.

Pour filling over the cooled crust and bake at 350 degrees for 30 minutes. Cool and sprinkle with powdered sugar. Garnish with sprigs of rosemary.



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