I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Friday, February 29, 2008


I don't always respond to memes because I don't have a ton of time to post anyway, and most of the time can hardly get to my recipes that I want to post. But this time I was tagged by the wonderful Nemmie of Cast Sugar and she was so excited that I couldn't resist.
I don't know that I want to hunt down people that haven't already been tagged, so if you want in on the action, let me know and I'll "tag" you and add your link to this post. Otherwise, you all just get a few fun facts about Sarah:

1. I shaved my head in college. I was working as a camp counselor at a summer camp and it started off as a joke. When we actually went through with it, I cried for a week (maybe more).

2. I spent most of my childhood living in a town of 150 people. There was one paved road, no stoplights, and I graduated in a class of 21.

3. While studying abroad in Spain in college, a few friends and I took a last minute trip to Morocco. We got off of the train to Fez with a random stranger who told us it was fate that we met and that we should come to his village to celebrate the occasion. I can't believe we got off the train with a random man, but luckily we were alright. He just wanted to sell us stuff. I bought a rug for my mom. We also got an amazing home cooked meal out of the deal.

4. As much as I love living in the city, sometimes I miss the quiet peace of the Midwest. I also miss the smell of clean air and the Midwest attitude.

5. The first time I ever went to Disneyland I was 24 and I went with a few friends from college. We were so excited that we made t-shirts and we ran around acting like 5 year olds all day. It was one of the most fun days of my life.
And just for fun, a pic of me as a kid, with my little sis by my side:

Cinnamon Rolls

My grandma's cinnamon rolls are another one of those foods that bring me such comfort. I have always been intimidated by them, but decided since the winter will soon be coming to a close (meaning my kitchen will soon be a burning inferno) it was time to give them a shot.
The recipe is very simple. It is my grandmother's dinner roll recipe (here) covered with butter, cinnamon and sugar. Since I still have not perfected the roll recipe, it gave me another opportunity to see what I have been doing wrong. I think the next time I give the rolls a try they will be perfect!
These cinnamon rolls turned out really well, but just a little dry. I find that I think I knead too much flour into my breads whenever I have to knead them. Every time I make a bread that needs to be kneaded, it is a little too dry. I plan on keeping at it until I get it right, though. I will force myself to be a better baker!
Anyway, on to the cinnamon rolls.

Cinnamon Rolls
(my grandmother's recipe)
1 package yeast dissolved in 1/4 c. warm water
2 eggs, beaten
1/2 c. sugar
1 t. salt
1/2 cup butter
1 cup warm water (I haven't tried it yet, but I suggest starting with 3/4 c. of water instead)
4 cups flour, +more for kneading
1/2-3/4 c. melted butter
1/2 c. sugar
3-4 TB ground cinnamon

Mix together yeast and water and allow to sit for at least 10 minutes until yeast is dissolved. Mix together yeast, eggs, sugar, salt, butter, water and flour until sticky (and it will be very sticky). Place in a lightly greased bowl and cover. Place in a warm place with no draft and allow to double (about 1 1/2 hours). Turn onto floured surface and knead a little flour into dough, then roll into a rectangle approx. 24" X 15". Spread on melted butter, then sprinkle with sugar and cinnamon. Starting along the long edge (the 24" side) roll up the dough, being careful to not push all of the butter off as you roll. Cut slices of the dough about 1 1/2" thick. Place in a greased baking dish, with space between each roll. Cover and allow to double in size again.
Preheat oven to 350 degrees. Place rolls in oven and cook 25-30 minutes, or until tops of rolls are lightly golden brown.
Top cinnamon rolls with a powdered sugar frosting (mix together powdered sugar, milk, and a little vanilla extract until it reaches the desired consistency).

Thursday, February 21, 2008

Taqueria Style Tacos, Taco Seasoning and Guacamole

I was craving tacos last week in a major way, but I really wanted to try something a little new as well. I came across a recipe on allrecipes that got rave reviews and decided to give it a try. I'm so glad I did because it was delicious. I will be making these again and again. The marinade is perfect for these tacos, but would be great for just grilling the steaks as well.
Alongside of the steak tacos I also served regular ground beef tacos with a simple seasoning mix, some guacamole, and the fresh corn pancakes.

Taqueria Style Tacos

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Taco Seasoning
1 TB chili powder
1/2 t. garlic powder
1/4 t. onion salt
1/4 t. red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
2 t. ground cumin
1 t. salt
1 t. black pepper
1/4 t. celery salt
1/4 t. cayenne pepper
Mix together and use as seasoning for ground beef for tacos.

3 avocados, peeled and and chopped
1 tomato, diced
1/2 jalepino, finely diced
1 t. salt
1/2 onion, finely chopped
2 TB cilantro, chopped
1 TB hot sauce
1/4 t. cayenne pepper
1/2 t. pepper
2 t. garlic powder
Mix all ingredints together. For a non-chunky guac (as my husband enjoys it), place into a food processor and pulse until it reaches the consistency you desire.

Lavender Mint Panna Cotta with Blackberry Sauce

Panna cotta is one of those desserts that brings with it an amazing memory for me. Sitting at the water's edge surrounded by buildings that look as if they are about to tumble down the cliffs they are perched on, smelling the sea air. Feeling full from a great meal and in love with my new husband. We ordered the panna cotta for dessert and it was heaven.
That night in Vernazza in the Cinque Terre was the first time I had authentic panna cotta. It was creamy and topped with a drizzle of chocolate and lots of fruit. Ever since then it has been one of my favorite desserts.
I decided to use some more of the lavender that I dried last summer and pair it with some mint. I would have liked to use fresh mint, but once again my local grocery store did not have it so I went with pepperment extract. It worked well, but if I made this again I would use fresh mint to give it a little more subtle flavor. The simple blackberry sauce compliments the flavors of the panna cotta well.

Lavender Mint Panna Cotta
4 servings
1/8 c. cold water
1 1/4 t. gelatin
1 1/2 c. heavy cream
1/3 c. sugar
1 t. vanilla extract
1/2 t. lavender
1/4 t. peppermint extract

Stir the gelatin into the 1/8 c. of cold water in a small heat resistant dish and allow to sit for 15 minutes. Take the dish and place it into a saucepan with 1" of water and bring the water to a boil. Stir until the gelatin dissolves.
In another saucepan heat cream and sugar together, stirring constantly, until sugar dissolves. Remove from heat and stir in gelatin, vanilla, lavender and peppermint extract. Pour into 4 small ramekins, tea cups, or any small dish. Refridgerate for at least 5 hours.

Blackberry Sauce
1 5.6 oz. package of fresh blackberries
1/8 c. sugar
1/4 c. Sancere, or other sweet dessert wine

Mix together blackberries and sugar. Stir in the Sancere and then place in refridgerator for at least one hour. Pour sauce over panna cotta to serve.

Wednesday, February 13, 2008

Caramel walnut Banana Torte and Pesto Cheese Torte

I had planned on having people over for dinner and made a dessert and some appetizers ahead of time to make it easier to just spend time enjoying the company instead of wasting the time in the kitchen. The dinner fell through, however, so Joe and I had a lot of eating to do. These recipes make too much for two people, but they are delicious!

Caramel Walnut Banana Torte
(from KA Mixer Instruction book)
1 c. firmly packed brown sugar
1/2 c. butter
1/4 c. whipping cream
1 c. chopped walnuts

1 1/2 c. sugar
1/2 c. butter, softened
1 c. (2 medium) mashed ripe banana
1 t. vanilla
3 eggs
2 1/2 c. all-purpse flour
1 1/4 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 c. buttermilk

1/2 c. sugar
3 TB flour
1/4 t. salt
1 c. milk
1 egg, beaten
1 t. vanilla
1 t. butter
2 medium bananas, thinly sliced
1/2 c. whipping cream, whipped

To make topping, place brown sugar, butter and cream in small saucepan. Heat over low heat just until butter melts, stirring constantly. Pour over bottoms of three 8 or 9 inch round baking pans. Sprinkle with walnuts.

To make cake, place sugar and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 30 seconds. Stop and scrape bowl. Add banana and vanilla. Continuing on Speed 2, mix about 30 seconds. Continuing on speed 2, add eggs, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl.
combine flour, baking powder, baking soda and salt in small bowl. Add half of the flour mixture to sugar mixture in mixer bowl. Turn to speed 2 and mix about 30 seconds. Add buttermilk and remaining flour mixture. Gradually turn to speed 6 and beat about 30 seconds. Spread batter evenly over nut mixture in pans. Bake at 250 for 25 to 30 minutes, or until toothpick inserted in center comes out clean. cool in pans about 3 minutes. Remove from pans and cool completely on wire racks.

To make filling, combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Stir about 1/4 c. hot mixture into beaten egg in separate bowl. Pour egg mixture into saucepan. Cook until mixture is bubbly, stirring constantly. Remove from heat. Stir in vanilla and butter. Cool slightly. Refrigerate 1 hour while cake is cooling.

To assemble torte, place one cake layer, nut side up, on large plate. Spread with half of filling. ARrange half of banana slices over filling. Top with second layer, nut side up. Spread with remaining filling and banana slices. Top with remaining cake layer, nut side up. Top torte with whipped cream. Store in refrigerator.

Pesto Cheese Torte

1 package cream cheese
8 oz. goat cheese
1/2 c. ricotta cheese
3 TB basil pesto
3 TB sun-dried tomato pesto

Mix together cream cheese, goat cheese and ricotta cheese. Spread a large sheet of plastic wrap in the bottom of a 5" cake pan (disposable aluminum to-go containers work well. The plastic needs to be able to wrap the whole container). Spread 1/2 of the cheese mixture in the bottom of the pan. Spread on a layer of basil pesto, then a layer of sun-dried tomato pesto. Spread the final 1/2 of the cheese mixture on top of the pesto. Wrap the plastic wrap firmly around the whole torte to help it hold it's shape. Chill in the refrigerator for at least 2 hours. Serve in wedges with toasted bread.

Tuesday, February 12, 2008

Stuffed Chicken Breasts, Latkes, Cajun Roasted Endive, and Herb Garlic Baguettes

Sometimes I will spend days planning a menu. I will spend so much time thinking about it and then spend a lot of time prepping and preparing the meal and I work myself up and expect it to be amazing. And every once in a while it doesn't taste nearly as great as I expected. And then comes the major letdown and disappointment from all of the wasted time. But then there are other times where I spend hardly any time at all thinking of a meal and it's basically just thrown together and it turns out as one of the best meals we've had. This was one of those times.

I remember a great stuffed chicken that I had at a restaurant so long ago and wanted to try to recreate it. I don't know if this tasted exactly like the restaurant's, but I do know that this was amazingly creamy and delicious and have already received a request from Joe to make it again. The latkes and spicy roasted endive were a great pairing with the rich chicken.

Stuffed Chicken Breasts
5 Chicken Breasts
4 oz. goat cheese
1/2 package cream cheese
1 t. chopped chives
1 t. dried oregano
1 t. dried basil
1/2 t. dried rosemary
for baking:
1 stick butter, divided
1/4 t. celery salt
1/4 t. taragon
1/4 t. rosemary
1/4 t. oregano
1/4 t. thyme
1/4 t. garlic powder
1/2 t. season salt
1 TB worcestershire sauce

Heat oven to 375 degrees.
Slice each chicken breast down the side almost all the way through so you can fill it, but it is still held together along one side. Mix together the filling: goat cheese, cream cheese, chives, oregano, basil, and rosemary. Fill each chicken breast with 1/5 of the filling.
In a skillet, heat 2 TB of the butter over medium-high heat. Sprinkle the chicken with salt and pepper. Quickly sear the chicken on both sides and then place into a greased baking dish.
Melt remainine 6 TB of butter and mix in taragon, celery salt, rosemary, oregano, season salt, thyme, garlic powder, and worcestershire sauce. Pour sauce over the chicken breasts in baking dish and place in oven. Cook until chicken is cooked through and juices run clear, about 25-30 minutes.

(recipe from Saveur.com)
1 medium yellow onion3 large yukon gold potatoes (about 2 1⁄2 lbs.), peeled
Kosher salt, to taste
6 tbsp. finely chopped chives
3 tbsp. plain matzo meal (I just used bread crumbs)
2 large eggs, lightly beaten
Freshly ground white pepper, to taste
Canola oil for frying
Sour cream or applesauce

1. Working over a bowl, grate some of the onion, followed by some of the potatoes, on the large-hole side of a box grater. Repeat until all the vegetables are used up.
2. Sprinkle mixture with salt and transfer it to a sieve set over a bowl. Squeeze out as much liquid as possible from mixture, allowing it to collect in bottom of bowl. Transfer mixture to another bowl and cover surface with plastic wrap; set aside. Set reserved potato liquid aside to let the milky white starch settle. Pour off liquid from starch. Transfer starch to mixture along with the chives, matzo, eggs, and salt and pepper. Gently mix.
3. Pour enough oil into a skillet that it reaches a depth of 1⁄4"; heat over medium-high heat. Working in small batches, form mixture into balls, using about 1⁄4 cup of the mixture for each, and place them in the oil. Flatten each ball gently with a spatula to form 3"–4" pancakes. Fry, turning once, until golden brown, crisp, and cooked through, about 8 minutes. Transfer the pancakes to a paper towel–lined plate to drain. Serve the potato pancakes with sour cream or applesauce.

Cajun Roasted Endive
4 heads of Belgian endive, cleaned
1/2 stick butter, melted
1 TB cajun seasoning

Heat oven to 450. Slice each endive, lengthwise, into 4 pieces. Place endive on a baking sheet and brush with melted butter. Sprinkle cajun seasoning over top and place in oven. Roast until endive is cooked through and slightly crispy, about 12-15 minutes.

Herb Garlic Baguettes
(from KA Mixer instruction book)
1pkg active dry yeast
1 tsp. sugar
¼ cup warm water (105-115 degrees)
3 1/4-3 1/2 cups all-purpose flour
1 tbs chopped fresh basil or 1 tsp. dried basil
2 tsp chopped fresh oregano or ½ tsp dried oregano
2tsp chopped fresh thyme or ½ tsp dries thyme
2 cloves of garlic minced
1 tsp salt
¾ cup cold water
1 egg 1tsp water

Dissolve yeast and sugar in warm water Place 3 1/4 cup flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and power knead spiral dough hook to mixer turn speed to 2 and mix 30 seconds stop and scrape bowl Continuing on speed 2 slowly add yeast mixture mixing about 30 seconds if dough is sticky add remaining ¼ cup flour. Knead on speed 2 about 3 minutes or until dough is smooth and elastic.
Place dough in greased bowl turning over to grease top. Cover. Let rise in warm place, free of draft, 11/2 to 2 hours or until doubled in size. On lightly floured surface punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into 12-inch long loaf. Place each loaf on greased baking sheet or in greased baguette pans. With sharp knife make 3 to 4 shallow diagonal slices in top of dough. Beat egg and 1 tbls of water together with a fork. Brush each baguette with egg mixture cover with greased plastic wrap. Let rise in warm place, free of draft, about 1 to 1 ½ hours or until doubled in bulk.
Brush top of each baguette again with egg mixture. Bake at 450 for 15-18 minuets or until deep golden brown. Remove from pans and cool on wire racks.
Yield: 36 servings (18 slices per loaf)

Thursday, February 7, 2008

Pastel de Cuatro Leches

I saw this recipe in an issue of Saveur magazine that I was flipping through one day at the store. I bought the magazine just for this and it was sooo worth it. I now have a new magazine I love and a recipe I will make again and again.
What's great about this cake is that it is simple, but the flavors are impressive. It is a perfect cake for company.
I did make my own dulce de leche sauce for the cake, which takes some time, but is easy to do while the cake is cooling in the refrigerator. I used the advice and recipe from over at Coconut and Lime because I, too, was afraid of the can exploding. The sauce turned out creamy, delicious, and did not end up all over my kitchen!
Pastel de Cuatro Leches
(from Saveur magazine)
2 tsp. butter
1 tbsp. plus 2 cups flour
2 tsp. baking powder
1 1⁄2 tsp. fine salt
6 eggs, at room temperature, separated
1 1⁄4 cups sugar
1⁄2 cup whole milk
1 1⁄2 tbsp. dark rum
1 tbsp. vanilla extract
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk
1 cup heavy cream
1 16-oz. jar dulce de leche (milk caramel)

1. Heat the oven to 350°. Grease a 9" × 13" baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside.
2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.

In Honor of "Lost": Wild Boar Braised in Port, Mango Salad with Coconut Lime Vinaigrette, and Salmon Crudo

I am a nerd. I'll fully admit to it. I have Harry Potter themed parties, I make up stupid little songs as I go about my day and sing them to my husband, and I get so excited about the season premier of "Lost" that I make up a menu just for the night.
The dinner was a challenge because I had never made most of the things on my menu. Some things turned out really well, some could use a few adjustments here and there, and others did not turn out at all (I tried to make gnocco fritto with salmon on top, but the fritto turned out as hard, dense, disgusting little balls--that's why they aren't being featured in this entry! I also tried to make wild mushroom risotto arrancini, but didn't let them cool long enough and they fell apart completely when I tried to fry them, so they ended up as a slightly crispy mushroom risotto instead).

The salmon crudo with meyer lemon olive oil, however, were excellent and simple. The mango salad was super tasty and paired well with the coconut lime vinaigrette. The boar had great flavor, but I would have done a couple of things differently. I should have tied the shoulder up a little so it did not fall apart while I was searing it on the stove. I should have had my pot a little hotter while searing so I didn't overcook the outer layer and make it just a little too chewy in parts. I also should have used a little higher quality port to give the meat a better flavor. But I will make this dish again and think it will be amazing with these few changes.
As we turned on "Lost" with our plates in our laps, we felt like we were dining on the island right along with Jack, Kate,Sawyer, and all our other favorite Losties :).

Wild Boar Braised in Port
1 wild boar shoulder, 2.5 lbs.
2 t. ground mustard
2 TB cooking oil
3 cloves garlic, minced
1 small onion, diced
1 TB minced shallot
3-4 c. port

Preheat oven to 300 degrees. Tie boar shoulder with twine to keep from falling apart while searing. Rub boar with salt, pepper, and ground mustard.
Heat oil over medium-high to high heat in a dutch oven. Make sure the oil is hot and add the boar to pan. Quickly sear on all sides, about 1-2 minutes each. Remove meat from pan and set aside. Put in garlic, onion, and shallot and saute for 2 minutes. Return the boar to the pan. Add enough port to come approximately 1/2 way up the sides of the meat. Cover the pan tightly and place in preheated oven.
Note: if your dutch oven lid does not fit tightly enough, use a piece of foil to cover pan, and then place the lid on while cooking.
After 1 hour, check on the meat. It is more than likely not finished, yet and is still tough. Note: some recipes I have seen have said to flip the meat at this time. I am not sure if this is necessary.
Return the meat to the oven and continue to check on it every 20 minutes. Meat is finished when it is very tender and falling apart. My shoulder took about 2 hours. When it is finished, remove from the oven and allow to sit for at least 10 minutes. Shred the meat to serve.

Mango Salad with Coconut Lime Vinaigrette
1 mango, peeled and chopped
1/8 c. goat cheese, crumbled
2 c. arugula, or other spicy green
4 TB coconut milk
4 TB Rose's Lime juice
1 1/2 TB honey
1/8 t. ginger
1/8 t. cayenne pepper
1/8 t. season salt
1/8 t. celery salt
1/8 t. garlic powder
1/2-3/4 c. olive oil (not extra virgin)

To make the dressing mix together all of the ingredients except the olive oil. Add oil to the mixture in a slow stream while whisking briskly.
Toss arugula, mango, and goat cheese with vinaigrette and serve immediately.

Salmon Crudo with Meyer Lemon Oil
1/4 c. extra virgin olive oil
the zest from 1 meyer lemon
1 t. juice from the meyer lemon
1 piece of sashimi quality salmon, trimmed
coarse sea salt

Mix together the olive oil, lemon zest and lemon juice and allow to sit for at least 2 hours.
Slice the salmon very thinly at an angle. Arrange on a plate and drizzle with the infused olive oil. Garnish with a sprinkling of sea salt and a slice of lemon.

Friday, February 1, 2008

Roasted Chicken Thighs and Focaccia

I served this roasted chicken alongside of the artichoke ravioli and with a side of asparagus with beurre blanc. It's a very simple recipe, but the chicken is so tender and the skin is crispy and full of flavor. It's one of my favorite go-to recipes.
I also made a different version of focaccia bread. This has gotten a lot of great reviews on allrecipes, so I figured I'd give it a go. It was good, but I think I'm still in search of a better recipe because it wasn't quite as great as some of the focaccia that I've had.

Roasted Chicken Thighs

4 Chicken thighs
1/2 stick butter, at room temperature
3 t. season salt
1 t. rosemary
1 t. black pepper
1/2 t. celery salt
1/4 t. paprika
1 t. garlic powder

Preheat oven to 375. Rub 1/2 of the butter under the skin of the chicken thighs and the other 1/2 of the butter on top of the chicken. Sprinkle the herbs evenly over the chicken. Place in a greased baking dish and cook, uncovered, for 45-55 minutes. Remove from oven and allow chicken to sit for 10 minutes before serving.

Focaccia Bread
(from Allrecipes)
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.