Haylie Duff: Hollywood life caught up with Haylie Duff on her latest holiday recipe. Haylie loves to cook for her two daughters Lulu,2, and Ryan,5. She is a pro in transforming leftovers into healthy foods for the next meal.
Her signature recipe steak salad is her favorite dinner dish; which she converts to the salad as her lunch for the next day. She partnered with Hellmann’s to share two of her favorite dishes; the Herb Roasted Spat chock Chicken.
According to Hailey, the Spat chock Chicken is the best as it can be cooked in a short time. She usually cooks it for the weekend dinners. The other holiday recipe is Steak Salad with Cilantro Lime Sauce. The recipe for the same is given below:
Steak Salad with Cilantro Lime Drizzle Sauce:
1 lb skirt steak
1 TB butter
3 cloves of garlic
1 stem of rosemary
Pinch of kosher salt
Pinch of black pepper
2 Romaine stems, chopped
8 cherry tomatoes
1/4 Red onion, chopped
1 avocado, diced
1 fennel bulb, sliced (optional)
COOKING INSTRUCTIONS
1.Season the steak with salt and pepper.
2.Melt the butter in a skillet and place the garlic cloves and rosemary in the butter.
3.Cook steak on both sides, swirling the steak in the butter. Cook till the desired doneness.
4.Remove from the skillet and let cool.
5.Fill a large salad bowl with all remaining ingredients and place sliced steak on top.
6.Ta! Da! Your salad is ready. Drizzle Cilantro Lime drizzle sauce generously across steak and salad and toss.
Herb Roasted Spatchcock Chicken with Roasted Garlic Drizzle Sauce:
Haylie Duff1 Chicken for Roasting
A lemon
1 celery root
3 small potatoes
3 heads of garlic
2 shallots (can use yellow onion)
3 TB Olive Oil
2 tsp melted butter
1 tsp chopped sage
1 tsp chopped rosemary
Pinch of dried oregano
Pinch of dried thyme
Large pinch of kosher salt
Large pinch of fresh ground black pepper
COOKING INSTRUCTIONS
1.First, preheat the oven to 400 degrees.
2.Cut the chicken’s backbone and remove the spine using cutting shears. Place the chicken flat in the table and press with the palm of your hand.
3.Lay chicken on a baking sheet, drizzle with olive oil and rub the herbs onto the skin.
4.Peel shallots and scatter across the pan. Layer a peeled and chopped garlic in the heated.
5.Peel the celery root, cut into large pieces, and arrange.
6.Using a sharp knife, slice 3/4 of the way through each potato making as many slices as you can.
7.Place on the baking sheet with sliced lemons.
8.And roast them for 45 minutes or until the temperature of the oven reaches 140 degrees. Drizzle with roasted garlic drizzle sauce. And the chicken is ready.
