Our children and friends have been begging us to share our tips on gardening. As we do LOVE to garden!
Since Melissa lives in NYC, her garden is on the roof. So in this video, Harris shows you how to start an herb garden that is perfect for any rooftop, small garden and outdoor windowsill planters. Of course, if you have a large garden, this works too!
Harris had actually just picked up his new herbs when he received this special request. So the timing couldn’t have been any better!
Here he pots, Rosemary, Basil, Oregano, Thyme, and Parsley.
Watch our video for The Dads’ special gardening tips!
If you love our video or have more tips, please share in the comments section! We’d love to hear from you!
Father’s Day is this Sunday and what better way to show Dad you care than by preparing a family dinner with a traditional Roasted Chicken with a twist. Our Garlic Rosemary Chicken, lovingly stuffed with rosemary and 15 cloves of garlic, is major flavor! It would be heaven with some roasted vegetables and a simple salad. In fact, check out our recipes for sides and dressing!
When our children were growing up, we always insisted that everyone gather around the table for dinner. With teenagers who were busy and sometimes temperamental, this was not the easiest of tasks some days, but we believed it was important to share our meals as a family. These days, our children have grown and left the house, so family meals are precious. This Father’s Day, we will be celebrating by visiting Leah and Sean at their home for dinner. And who knows, maybe Leah will serve us up our own recipes!
So don’t forget to thank the Dads in your life for all of their hard work, and let them know that you love them this Sunday. And serve up some Garlic Rosemary Chicken, because It isn’t always easy being a Dad. And maybe some pie? Because, us Dads, we’re worth it!
Here in the video, Dave demonstrates how to cook our very special Garlic Rosemary Chicken! See below for the recipe!
¼ Cup Olive Oil
15 cloves of Garlic
1 tablespoon rosemary leaves, chopped
1 tablespoon Kosher Salt
1 Teaspoon Black pepper
1 four pound Chicken
3 Cups Chicken stock
3 TBS fresh Lemon juice
Preheat oven to 375 degrees.
In a food processor, combine the olive oil, garlic, rosemary, kosher salt and black pepper. Process to the consistence of a pesto/paste. Rub the garlic mixture under and over the skin of the chicken and in the cavity. Set chicken on rack in roasting pan and roast for 45 minutes.
Remove the rack with the chicken and discard fat from the pan. Add the chicken stock and lemon juice to the pan and bring to a boil over moderately high heat, scraping up any brown bits from the bottom of the pan. Place the rack with the chicken back in pan and roast for 30 to 40 minutes, basting often, until the juices run clear.
Transfer chicken to a carving board and cover lightly with foil to allow the chicken to rest for 10 minutes before carving.
Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com
If you’re looking to spoil yourself tonight, how about serving up this delicious dish? Try this recipe below that we love! To learn how to french your rack go to our Two Minute Tutorial’s
Rack of Lamb with Rosemary Parmesan Pesto
2 to 3 Racks of Lamb (each rack has 8 ribs and you need 3 ribs per person)
1 ½ cups (packed) parsley leaves and small stems
4 tablespoons chopped fresh rosemary
2/3 cup grated Parmesan cheese
4 medium garlic cloves
¼ cup olive oil
Kosher salt & freshly ground pepper
Position rack in center of oven and preheat to 450 degrees.
French your racks of lamb down to the tenderloin. Trim most of the fat off the lamb and place on a small rimmed baking sheet and season on both sides with salt & pepper.
“Frenched” Definition: A culinary term for the process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. The bone is scraped completely clean with a knife, leaving a white bone that is often decorated with a “chop frill” (rack of lamb chops is a classic example) or used as a “handle” for eating.
Place coarse chopped parsley, rosemary, grated Parmesan cheese and garlic into food processor. With machine running, gradually add olive oil until you get the consistence of pesto. Season with salt and pepper to taste.
Coat the top of the meat with the pesto.
You are now ready to roast the lamb or you can place in the refrigerator and store in advance for your dinner party. Simply remove from the refrigerator 1 hour prior to the time you intend to place in the oven, allowing it time to come to room temperature.
Roast 10 minutes at 450 degrees, then reduce oven temperature to 400 degrees and roast additional 15 minutes for medium-rare. Rare: 120 – 130 °F, Medium – rare: 130 – 140 °F, Medium: 140 – 150 °F, Well-done: 150 – 165 °F