Sharon Lockley’s Culinary Delights: Unveiling Her Most Cherished Recipes
Sharon Lockley, a name synonymous with warmth, hospitality, and incredible food, has inspired home cooks and seasoned chefs alike for years. Her approach to cooking is simple: use fresh, high-quality ingredients, embrace time-honored techniques, and pour your heart into every dish. This article delves into some of Sharon Lockley’s most beloved recipes, providing detailed instructions and helpful tips to guide you through each step. Whether you’re a beginner in the kitchen or a seasoned pro, these recipes are sure to delight your taste buds and impress your family and friends.
## Sharon’s Signature Roast Chicken with Lemon and Herbs
This recipe is a classic for a reason. Sharon’s roast chicken is juicy, flavorful, and incredibly aromatic, making it the perfect centerpiece for a Sunday dinner or any special occasion.
**Ingredients:**
* 1 whole chicken (about 4-5 pounds)
* 1 lemon, halved
* 4 sprigs fresh rosemary
* 4 sprigs fresh thyme
* 4 cloves garlic, crushed
* 2 tablespoons olive oil
* Salt and freshly ground black pepper to taste
* 1 large onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 cup chicken broth
**Instructions:**
1. **Prepare the Chicken:** Preheat your oven to 425°F (220°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. This helps the skin crisp up nicely during roasting.
2. **Flavor Infusion:** Rub the chicken inside and out with olive oil. Season generously with salt and freshly ground black pepper. Stuff the cavity with the lemon halves, rosemary sprigs, thyme sprigs, and crushed garlic cloves. This infuses the chicken with incredible flavor from the inside out.
3. **Vegetable Bed:** In a large roasting pan, spread the quartered onion, chopped carrots, and chopped celery stalks. This creates a bed for the chicken and adds depth of flavor to the pan juices.
4. **Position the Chicken:** Place the chicken on top of the vegetables in the roasting pan.
5. **Roasting Time:** Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Basting the chicken with the pan juices every 20 minutes helps keep it moist and flavorful.
6. **Resting Period:** Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.
7. **Make the Gravy (Optional):** While the chicken is resting, you can make a delicious gravy from the pan juices. Skim off any excess fat from the pan juices. Place the roasting pan over medium heat and add 1 cup of chicken broth. Scrape up any browned bits from the bottom of the pan. Simmer for 5-10 minutes, or until the gravy has thickened to your desired consistency. Season with salt and pepper to taste.
8. **Carve and Serve:** Carve the chicken and serve it with the roasted vegetables and gravy (if made).
**Tips and Variations:**
* For extra crispy skin, you can try air-drying the chicken in the refrigerator for a few hours or overnight before roasting.
* Experiment with different herbs, such as sage, oregano, or parsley.
* Add other vegetables to the roasting pan, such as potatoes, sweet potatoes, or Brussels sprouts.
* If you don’t have fresh herbs, you can use dried herbs. Use about 1 teaspoon of each dried herb.
## Sharon’s Creamy Tomato Soup with Grilled Cheese Croutons
This is not your average tomato soup. Sharon’s creamy tomato soup is rich, flavorful, and comforting, and the grilled cheese croutons add a touch of fun and indulgence.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 (28 ounce) cans crushed tomatoes
* 4 cups vegetable broth
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional)
* 1/2 cup heavy cream
* Salt and freshly ground black pepper to taste
* 4 slices bread
* 2 slices cheddar cheese
* 2 tablespoons butter, softened
**Instructions:**
1. **Sauté the Aromatics:** Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. **Add Tomatoes and Broth:** Stir in the crushed tomatoes, vegetable broth, dried oregano, and red pepper flakes (if using). Bring to a simmer and cook for 20-25 minutes, allowing the flavors to meld.
3. **Blend the Soup:** Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend until smooth (be careful when blending hot liquids!).
4. **Add Cream and Season:** Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Heat through, but do not boil.
5. **Make the Grilled Cheese Croutons:** While the soup is simmering, make the grilled cheese croutons. Spread softened butter on one side of each slice of bread. Place two slices of bread, butter-side down, in a skillet over medium heat. Top each slice with a slice of cheddar cheese. Place the remaining slices of bread, butter-side up, on top of the cheese. Cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted.
6. **Cut into Croutons:** Cut the grilled cheese sandwiches into small squares to create croutons.
7. **Serve and Enjoy:** Ladle the soup into bowls and top with the grilled cheese croutons. Serve immediately.
**Tips and Variations:**
* For a vegan version, use plant-based cream instead of heavy cream and skip the grilled cheese croutons (or make vegan grilled cheese croutons).
* Add other vegetables to the soup, such as carrots, celery, or bell peppers.
* Garnish with fresh basil or parsley.
* For a spicier soup, add more red pepper flakes.
## Sharon’s Decadent Chocolate Cake
This chocolate cake is the ultimate indulgence. It’s moist, rich, and intensely chocolatey, perfect for birthdays, celebrations, or simply a treat for yourself.
**Ingredients:**
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
**Chocolate Frosting:**
* 1 cup (2 sticks) unsalted butter, softened
* 3 cups powdered sugar
* 3/4 cup unsweetened cocoa powder
* 1/2 cup milk
* 1 teaspoon vanilla extract
**Instructions:**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. **Combine Wet and Dry:** Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. **Add Boiling Water:** Carefully pour in the boiling water and mix until the batter is smooth. The batter will be thin.
6. **Pour into Pans:** Divide the batter evenly between the prepared cake pans.
7. **Bake:** Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. **Make the Frosting:** While the cakes are cooling, make the chocolate frosting. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add the cocoa powder, milk, and vanilla extract, mixing until smooth and creamy.
10. **Frost the Cake:** Once the cakes are completely cool, frost the top of one cake layer with chocolate frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting.
11. **Serve and Enjoy:** Slice and serve the chocolate cake. Enjoy!
**Tips and Variations:**
* For an even richer cake, use coffee instead of boiling water.
* Add chocolate chips to the batter for extra chocolate flavor.
* Garnish with fresh berries, chocolate shavings, or sprinkles.
* You can also make this cake in a 9×13 inch pan. Bake for 35-40 minutes.
## Sharon’s Simple and Delicious Pasta Aglio e Olio
This classic Italian dish is incredibly simple to make but packs a ton of flavor. It’s perfect for a quick and easy weeknight meal.
**Ingredients:**
* 1 pound spaghetti
* 1/2 cup olive oil
* 6 cloves garlic, thinly sliced
* 1/4 teaspoon red pepper flakes (or more, to taste)
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Grated Parmesan cheese, for serving (optional)
**Instructions:**
1. **Cook the Pasta:** Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Sauté the Garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is golden brown and fragrant, about 3-5 minutes. Be careful not to burn the garlic, as it will become bitter.
3. **Combine Pasta and Sauce:** Add the drained pasta to the skillet with the garlic and oil. Toss to coat. Add a little of the reserved pasta water at a time, tossing constantly, until the sauce is creamy and coats the pasta evenly. This creates an emulsion that binds the sauce and pasta together.
4. **Add Parsley and Season:** Stir in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
5. **Serve and Enjoy:** Serve immediately, garnished with grated Parmesan cheese (if desired).
**Tips and Variations:**
* Use high-quality olive oil for the best flavor.
* Adjust the amount of red pepper flakes to your liking.
* Add other vegetables to the dish, such as broccoli, spinach, or mushrooms.
* For a richer flavor, add a pinch of anchovy paste to the garlic and oil.
## Sharon’s Comforting Chicken Noodle Soup
Nothing beats a bowl of warm chicken noodle soup, especially when you’re feeling under the weather. Sharon’s recipe is hearty, flavorful, and packed with goodness.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 8 cups chicken broth
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 cup egg noodles
* Salt and freshly ground black pepper to taste
* Chopped fresh parsley, for garnish
**Instructions:**
1. **Sauté the Vegetables:** Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. **Add Broth and Chicken:** Pour in the chicken broth and add the chicken pieces. Bring to a simmer and cook until the chicken is cooked through, about 10-15 minutes.
3. **Add Herbs and Noodles:** Stir in the dried thyme and dried rosemary. Add the egg noodles and cook according to package directions, or until the noodles are tender.
4. **Season and Serve:** Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley and serve hot.
**Tips and Variations:**
* Use leftover cooked chicken or a rotisserie chicken to save time.
* Add other vegetables to the soup, such as potatoes, peas, or corn.
* Use different types of noodles, such as ditalini or orzo.
* For a richer flavor, use homemade chicken broth.
## Sharon’s Fluffy Buttermilk Pancakes
These pancakes are light, fluffy, and incredibly delicious, the perfect way to start your day.
**Ingredients:**
* 1 1/2 cups all-purpose flour
* 3 tablespoons sugar
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 cups buttermilk
* 1 large egg
* 3 tablespoons melted butter
* 1 teaspoon vanilla extract
**Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. **Combine Wet Ingredients:** In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. **Combine Wet and Dry:** Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
4. **Cook the Pancakes:** Heat a lightly oiled griddle or skillet over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
5. **Flip and Cook:** Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. **Serve and Enjoy:** Serve immediately with your favorite toppings, such as maple syrup, butter, fresh fruit, or whipped cream.
**Tips and Variations:**
* For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
* Add blueberries, chocolate chips, or other mix-ins to the batter.
* Use whole wheat flour for a healthier option.
* Make a large batch and freeze the pancakes for a quick and easy breakfast.
## Sharon’s Zesty Lemon Bars
These lemon bars are bright, tangy, and bursting with flavor, a perfect dessert for any occasion.
**Ingredients:**
**Crust:**
* 1 1/2 cups all-purpose flour
* 1/2 cup powdered sugar
* 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
* 1/4 teaspoon salt
**Filling:**
* 4 large eggs
* 1 1/2 cups granulated sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 cup lemon juice
* 2 tablespoons lemon zest
**Instructions:**
1. **Make the Crust:** Preheat your oven to 350°F (175°C). In a food processor, combine the flour, powdered sugar, butter, and salt. Pulse until the mixture resembles coarse crumbs.
2. **Press into Pan:** Press the mixture into the bottom of an ungreased 9×13 inch baking pan.
3. **Bake the Crust:** Bake for 18-20 minutes, or until lightly golden brown.
4. **Make the Filling:** While the crust is baking, make the filling. In a large bowl, whisk together the eggs, granulated sugar, flour, baking powder, lemon juice, and lemon zest until smooth.
5. **Pour Filling over Crust:** Pour the filling over the hot crust.
6. **Bake:** Bake for 20-25 minutes, or until the filling is set and lightly golden brown.
7. **Cool and Cut:** Let the lemon bars cool completely in the pan before cutting them into squares.
8. **Dust with Powdered Sugar:** Dust with powdered sugar before serving.
**Tips and Variations:**
* Use fresh lemon juice and zest for the best flavor.
* For a tangier flavor, add more lemon juice.
* Garnish with fresh berries or whipped cream.
* Store the lemon bars in the refrigerator for up to 3 days.
These recipes, inspired by Sharon Lockley’s passion for cooking and her commitment to quality ingredients, are sure to become staples in your kitchen. Enjoy the process of creating these delicious dishes and sharing them with the people you love! Remember to always adjust seasonings to your personal preference and don’t be afraid to experiment and make these recipes your own. Happy cooking!