Spatchcocked Chicken


We were in a dilemma Sunday afternoon when we didn't have anything thawed for dinner. I had a meeting in town, and decided to pick up a whole chicken to cook. I decided to do a low and slow spatchcocked chicken, where I removed the backbone and cooked the chicken flat in a cast-iron skillet. It creates a very flavorful chicken and a crispy skin. This was perfect due to us being at church and not worrying about finding something to cook when we got home.

1 chicken
1 tbsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp thyme
1 sprig rosemary
1 leaf basil
1 sprig lemon thyme

With a sharp knife, remove the backbone of the chicken. When removed, the chicken will be flat and butterflied. If you need help with taking the backbone out, click here for a video. I put the backbone in the crock-pot to make chicken broth later.

Season both sides of your chicken evenly with all of your spices. Place your sprigs and basil on the side where the backbone was and place breast up in a cast iron skillet.

Roast your chicken in the oven for 3 hours on 225 degrees. The last 2 minutes you can broil if you want more crispy skin.

It is done! It was delicious. Try this method when you have to run errands and don't have to watch your food cook.

P.S. Save the bones so you can make some tasty homemade broth!

Philly Cheese Steak



My wife asks me on cheat day what I'm craving, and about every time I mention I want a Philly Cheese-steak sandwich.  It seems, however,  that I rarely get one. Well, one day I finally was given the precious opportunity to eat one it all of its glory. Amazing. It was cheesy, salty, buttery, and delicious.

2 onions
2 bell peppers
1 14 oz package sirloin (thinly sliced)
1 package sliced provolone cheese
1 tbsp Worcestershire
1/2 tbsp garlic powder
salt and pepper to taste
2 tbsp butter
1 package ciabatta or french dinner rolls

Slice your peppers and onions. Place onions and peppers in a cast iron skillet on medium heat. Saute for 3-5 minutes.

Create a space on the other side of your skillet and place  your sirloin. Let it cook without stirring for 3 minutes. Salt, pepper, and garlic powder your onions, peppers and the sirloin. After 3 minutes turn the sirloin over and sprinkle a little more salt, pepper, and garlic powder. Let the meat cook another couple of minutes then sprinkle Worcestershire only on the meat. Let the sauce reduce them incorporate ingredients all together. Turn to medium low and let cook about 5 minutes.

While that is cooking melt 2 tbsp of butter in a microwave safe bowl. These dinner rolls I had did not have a face, so I used a bread knife to slice them open, but not cut in half.Take  your dinner rolls and place in a skillet or pan. Pour the melted butter over all the rolls. You are welcome. Let them warm for the remaining 5 minutes.

Take out your buns and put two slices of provolone on the bottom. Take the steak mixture and place on top of the cheese. If you want mayo, now would be the time to put on the upper part of the bun. Then place two more pieces of cheese on the top of the mixture. Close the sandwich. Place the sandwich back in the buttered skillet and turn to medium, and cover with a glass lid. Let the cheese melt for about three minutes.

Tip: Be sure not to be around people when you take this off the skillet, because they may steal it. It was so good! Try this Alabama Philly sometime!