Meghan Y., Author at Cake 'n Knife

Caramel Apple Ice Cream

POSTED BY Meghan Y. ON September 24, 2019 // 1 Comment

Caramel Apple Ice Cream is full of apple pie spices, fresh apples, and creamy dulce de leche for the ultimate fall sweet treat. It’s a no-churn dessert so you don’t have to worry about having an ice cream maker to make it! You’ll want a double scoop every single day.

Scooping out ice cream with caramel and apple

HOLY OMG EVERYBODY.

This is the fall frozen treat to beat all other frozen treats.

For me, fall is all about caramel apples. I used to be OBSESSED with them, so much so that everyone I knew would start bringing me caramel apples from the grocery store anytime they saw me between September and November.

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Hearty BBQ Charcuterie Board

POSTED BY Meghan Y. ON September 19, 2019 // Leave a Comment

A Hearty BBQ Charcuterie Board is just the unique idea your next gathering demands. Piled high with BBQ meat sauced up with Head Country Bar-B-Q, this spread is perfect for when that snack attack strikes! Bust it out on a lazy weekend for grazing or use it as the centerpiece of your next tailgating gathering.

Disclosure: This post was sponsored by Head Country Bar-B-Q. As always, all opinions are my own. Thank you for supporting the brands that support Cake ’n Knife.

Charcuterie boards will forever and always be my favorite thing.

I am what people like to call a serial grazer. Honestly, I would much prefer to graze all day long than the eat three square meals a day. During the day that’s exactly what I do with a little here and a little there as the hours pass.

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Charred Caesar Salad Avocado Chicken Tacos

POSTED BY Meghan Y. ON September 16, 2019 // Leave a Comment

Charred Caesar Salad Avocado Chicken Tacos are the way that I make salad something I actually CRAVE! A simple caesar marinade for the chicken really brings out the classic flavors of the salad, and the char from the grill gives the tacos a nice, smoky flavor. Taco night just got a whole lot more interesting!

If you know me at all, you know that I am NOT a huge fan of salad. In preparation for a big upcoming trip, I have been forced to embrace the salad world…

I do this every year when I know we are going to be go on a trip for a couple of weeks. Now, I hate to limit myself on food when I travel, because half of the reasons I travel is to eat and drink. Therefore, I try to lose the weight I know I will inevitably gain on the trip. The hope is that I don’t come back too bloated.

So salads are my friend, and I have to try to find new ways to enjoy them.

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Salted Caramel Butterscotch Cookies with Pretzels

POSTED BY Meghan Y. ON September 12, 2019 // Leave a Comment

Salted Caramel Butterscotch Cookies with Pretzels are my version of the “everything in the pantry” cookie. They are packed with caramel, butterscotch, chocolate, and pretzels for a sweet, crunchy, and chewy explosion. Every bite is sensational!

Sometimes you just want everything I a cookie. When I say everything, I mean EVE-RY-THANG.

Sweet, salty, crunchy, chewy, gooey…

I want it all in every single bite. This is what I grew up knowing as the “everything in the pantry” cookie.

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Roasted Chicken with White Wine And Fresh Herbs

POSTED BY Meghan Y. ON September 10, 2019 // 26 Comments

Roasted Chicken with White Wine & Fresh Herbs is an easy weeknight meal that can double as the perfect dinner party meal. Breaking down the chicken and cooking it in pieces makes the cooking time faster and the skin nice and crispy!

about this roasted chicken with white wine and herbs

I broke down my very first chicken this past weekend! I am sure many of you have already done this before, but I have never really taken the time to.

Usually I just buy chicken breasts at Costco and call it good.

Really, I think I was just terrified about the possibility of completely butchering the whole chicken into an unusable mess… As someone who began cooking being extremely clumsy with knives, it’s not to crazy to have some fear there.

Fear of not butchering the chicken correctly. There’s also the fear of slicing off a finger. Fear of accidentally dropping the knife and cutting off my pinky toe á la Friends.

Side shot of chicken breast and leg on a plate

I have to say, as soon as I broke down that chicken into 6 beautiful pieces, I felt so invigorated!

I was ready to take on the WORLD.I built it up in my mind as an incredible challenge and the moment I conquered that chicken, it was like I just won the Superbowl.

The most rewarding part is the smell that almost instantly fills the house while the chicken is roasting. The white wine mixed with fresh herbs and garlic is absolutely intoxicating.

This is the perfect down home weeknight meal!

It takes less than 5-10 minutes to put it together, then you just roast it off and serve it with your favorite vegetables. Delicious, flavorful, simple. After you cook it just once, you’ll family will be begging you to make it every week!

Note: This post was originally published on October 7th, 2014. Republished with new photos and recipe notes!

Roasted chicken on a white plate with fresh herbs

ingredients

chicken. Be sure to buy the whole chicken! I personally like to break it down myself because it’s cheaper. Plus you can keep the bones and other parts you don’t roast to make your own stock or soup!

garlic. This is where a jar of minced garlic comes in handy! You can also peel and dice whole cloves, but I like this shortcut. No smelly hands, no peeling garlic.

fresh herbs. You will need a combination of fresh rosemary, thyme, and oregano for this recipe. You can also swap one of these for fresh sage if you prefer.

white wine. Any dry white wine works for this recipe! Pinot Gris, Sauvignon Blanc or Chardonnay are all good options. If you don’t want to use wine, you can use chicken stock instead.

oil. Use extra virgin olive oil for this recipe!

salt and pepper. I personally prefer to use kosher salt and freshly cracked black pepper for most of my recipes.

this recipe’s must-haves

I know it’s not in the pictures here, but I am a huge fan of Le Creuset (this is not a sponsored post btw, just a huge believer in their products!). This baking dish (in cherry red of course) is perfect for this chicken.

Also important are a good set of tongs to turn the chicken in the white wine sauce you make in the bottom of the pan (no chicken hands here!).

Finally, really firstly to break down the chicken, a killer knife that will never let you down. My go-to knife is this chef’s knife. I’ve had a set of Shun knives for YEARS and they are still incredibly sharp!

Not an irrational fear right? There has to be a few of you out there who can relate!

here’s how to make roasted chicken with white wine and fresh herbs

prepare chicken

In the bottom of a large baking dish, whisk together olive oil, wine, garlic, fresh herbs, salt and pepper until combined.

Place the chicken pieces in the bottom of the pan (you do not need to use a roasting rack). Turn them over a few times in the pan to coat them in the white wine mixture. Turn skin side up and place on the middle rack of the oven.

roast

Roast for 25 to 30 minutes at 415˚F. The chicken is cooked through when it reaches 165˚F internally.

If you would like to brown your chicken skin, let it sit under the broiler in the last 5 minutes of cooking. Keep an eye on it so the skin doesn’t burn!

finish sauce

Remove chicken from pan to a serving platter to rest.

While chicken is resting, add the juices from the bottom of the baking dish to a small saucepan. Cook over medium-high heat, at a boil, for about 5 to 6 minutes until thickened and reduced.

Serve chicken with sauce.

tips for success

use a thermometer. Be sure to use an instant read meat thermometer! This will make sure the meat is cooked perfectly.

enjoy the chicken in other ways! This chicken is great for dinner, but it can also be used a meal prep for the week! You can slice, shred, or cube the meat to use in bowls, salads, sandwiches, and more.

More roasted chicken recipes: Berbere Roasted Chicken / Creamy White Wine & Garlic Roasted Chicken Thighs

how do I break down a chicken?

I actually did a whole post on how to break down a whole chicken over on Foodal! This guide complete with step-by-step pictures is fantastic because it’s detailed and it shows you how to go through the process easily.

Don’t forget to reserve the carcass and backbone! You can make excellent homemade chicken stock from it.

what temperature should roasted chicken be when done?

Chicken is cooked through when it reaches 165˚F on an internal thermometer inserted into the thickest part of the chicken. Sometimes certain pieces cook quicker than others. Therefore be sure to check each piece individually.

You can remove the pieces that are fully cooked through and if any are under, return the pan to the oven until it’s all cooked through.

Need more inspiration for dinner this week? Check out my main dish recipes page!

what to serve with roasted chicken with white wine and herbs

When it comes to serving side dishes with this dish, you can pretty much serve anything and everything! I’ve listed out some of my personal favorites below:

Chook Smashed Sweet Potatoes with Fresh Herbs are a fun twist on the classic smashed potatoes!

Classic homemade mashed potatoes are always a win, especially for the kiddos. If you like crispy potatoes, these fried mexican potatoes are super flavorful and these crispy oven fried potatoes and onions are so delicious. For a whole new potato side dish, try potato fritters with dollops of sour cream and fresh chives!

Spicy-Sweet Roasted Broccolini gives you a big bomb of flavor without a ton of work.

Crispy Roasted Broccoli with Roasted Garlic Aioli is my favorite way to eat broccoli! The aioli is such a delicious pairing with the roasted broccoli.

Longhorn Steakhouse Rice Pilaf is an easy side dish with classic flavors perfect for pairing with this chicken.

Sweet and savory honey roasted carrots and parsnips are an easy way to get your veggies in.

Tender and creamy risotto with asparagus and peas is simple and flavorful, perfect for spring!

A vegetarian cheesy broccoli casserole is ideal on a chilly night too!

Roasted chicken on a plate with quinoa and salad

how to store and reheat

Store. Leftovers (chicken and sauce!) can be stored separately in airtight containers (once cooled down!) and refrigerated for up to 3 to 4 days.

Reheat. To reheat, place chicken in a baking dish and cover with foil. Bake at 350˚F until heated through (be sure to remove the foil towards the end of cooking to crisp the skin again!). The sauce can be reheated on the stove over medium heat until warmed through.

Chicken served on a plate with salad and quinoa

Finally, if you make this roasted chicken recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

Thumbnail image of roasted chicken with white wine and herbs

roasted chicken with white wine and fresh herbs

Simple roasted chicken is a great weeknight meal and goes perfectly with lemon roasted fingerling potatoes.

4.4 from 81 votes

Print Pin

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: 4

equipment

ingredients

1 whole chicken cut into 6-8 pieces
6 cloves garlic diced
1 Tbsp fresh thyme chopped
1 Tbsp fresh rosemary chopped
1 Tbsp fresh oregano chopped
3 Tbsp olive oil
1 cup dry white wine
1/2 Tbsp salt
1/2 Tbsp freshly cracked black pepper

instructions

Preheat oven to 415˚F.
In the bottom of a large roasting pan or baking dish, combine the olive oil, white wine, garlic, fresh herbs, salt and pepper. Stir a few times to combine the ingredients.
Add the chicken pieces to the bottom of the roasting pan, turning them over a few times to make sure they get covered in the white wine mixture. Turn the chicken pieces skin side up and place the roasting pan on the middle rack of the oven.
Roast the chicken in the oven for 25 to 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees. Remove from oven and serve immediately.
If you would like your chicken’s skin to be browned and crispy, turn the oven to broil in the last 5 minutes and cook until the skin gets browned (keep a close watch so it doesn’t burn!).
Remove chicken from the pan to rest. While the chicken is resting, add the juices in the bottom of the baking pan to a small saucepan over medium-high heat. Boil for about 5 to 6 minutes, until thickened and reduced.
Serve chicken with the sauce.

notes

*Note: I separated the thigh and leg, but you can leave them attached to make 6 pieces if you prefer!

nutrition

Calories: 566kcal

Cuisine: Comfort Food

Category: Main Dish

Pumpkin Spice Bourbon Old Fashioned

POSTED BY Meghan Y. ON September 5, 2019 // Leave a Comment

Kick off September with a Pumpkin Spice Bourbon Old Fashioned! Pumpkin spice simple syrup takes this classic bourbon old fashioned to a whole new level of fall flavor. It’s pumpkin and spice and everything nice!

about this pumpkin spice bourbon old fashioned

Is it just me or are all shortened weeks longer than normal weeks?

Technically I didn’t really take Monday off because I had to work ahead for the upcoming Europe trip we have… But I still took it easier than normal, so it kinda felt like a holiday off?

Now that it is OFFICIALLY September, I feel like fall is in the air. Even though it is so hot outside still…

So to get all the pumpkin happiness that I love, I am serving up this pumpkin spice bourbon old fashioned! This cocktail has it all, without being overly complicated. First there’s the pumpkin spice simple syrup, and then you just have the normal old fashioned ingredients to think about.

Seriously, that. is. it.

The pumpkin flavor and spice comes through in the simple syrup without being overly sweet. This makes it a perfect pairing for bourbon, and the bitters come in to give just the right balance to the other two ingredients.

When it comes to choosing a bourbon for this cocktail, I personally like Bulleit or Knob Creek. They are nicer, but they aren’t super expensive. Since you are using it to mix in a cocktail, there’s no need to break the bank on a bottle!

ingredients

bourbon. when it comes to a bourbon-forward drink like this, I recommend a nice mid-price range option like Bulleit or Woodford Reserve.

pumpkin spice simple syrup. an extremely simple recipe to whip up, you’ll be able to use it for this cocktail and others all season! It’s also fantastic in coffee drinks and over ice cream.

bitters. I personally like to use orange or smoked orange bitters, but you can use any kind of citrus bitters in this cocktail.

Side photograph of fall cocktails with bourbon

this recipe’s must-haves

To start with, if you don’t already have them, you should definitely look into securing some sphere ice molds! I love them for old fashioned cocktails because they don’t water down your drink. Plus they are great for big drinks too (I love my giant glasses of cold water lol).

Plus those spheres fit perfectly in double old fashioned glasses! All you need then is a bar spoon to stir everything up before you serve it.

here’s how to make a pumpkin spice bourbon old fashioned

stir & serve

Literally all you have to do is stir and serve this cocktail! Just combine all the ingredients in a glass with ice and that’s it.

How simple is that?

More old fashioned recipes: Apple Pie Old Fashioned / Earl Grey Old Fashioned / Smoked Orange Old Fashioned / Jameson Old Fashioned

Stirring an old fashioned cocktail for fall

is an old fashioned made with bourbon or rye?

An Old Fashioned is a popular whiskey drink that is usually made with bourbon, but you can also make it with rye whiskey if you prefer. I do not recommend using rye whiskey with this cocktail because it will alter the overall flavor of the cocktail too much.

Need some more inspiration for cocktail hour? Check out my booze recipes page!

Overhead photo of pumpkin spice bourbon old fashioned cocktails

where do I get the pumpkin spice simple syrup for this recipe?

The pumpkin spice simple syrup is an easy recipe you can make at home! It just takes a few ingredients and a handful of minutes to make. Then you can keep it in your refrigerator to enjoy for days on end.

Plus you can use the extra in your coffee or ice tea 😉 It’s my new favorite way to get my pumpkin spice fix at home (you know, to save money and all those adult-like things).

what to serve with a pumpkin bourbon old fashioned

This cocktail is one that I love to whip up any night of the week because it’s fantastic on its own, but it also goes so well with other fall seasonal flavors. If you are making this for a party, I recommend making a self-serve station! Set out the three ingredients, with measurements listed on a piece of paper in a frame, and be sure to have all your bar tools there too. People can make their own cocktail and you won’t be stuck whipping them up all night long!

If you need some party bites to go with this cocktail, here’s what I recommend pairing it with:

butternut squash goat cheese empanadas

bbq pulled pork sliders

air fryer buffalo jalapeño poppers

For dinner, try pumpkin spice chicken tacos for a fall twist on the recipe!

Finally, if you make this pumpkin spice bourbon old fashioned, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!