From Toffee to Table

Call Directions Website Contact the business

From Toffee to Table Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from From Toffee to Table, Sparta, NJ.

10/12/2026

🍗🔥 Garlic Herb Grilled Spatchcock Chicken!

Four chickens, homemade garlic herb butter, and a rainy afternoon at the grill! ☔️😂

I tucked a flavorful compound butter with fresh garlic, rosemary, thyme, parsley, and lemon zest underneath the skin, then grilled these beauties until golden and juicy!

And yes, that pink lighting is from the red umbrella we were grilling under in the rain! 😂

We served these for a family dinner with creamy Parmesan risotto, roasted asparagus, and an arugula salad. More of those recipes are coming!

As Phil says, “If they’re quiet at the table, you know the food is good!” ❤️

🍗 FULL RECIPE — GARLIC HERB GRILLED SPATCHCOCK CHICKEN

Ingredients (4 chickens, approximately 12 lbs total)

Compound Butter

* 2 sticks unsalted butter, softened
* 10 garlic cloves, minced
* 2 tbsp fresh rosemary, chopped
* 2 tbsp fresh thyme
* ¼ cup fresh parsley, chopped
* Zest of 2 lemons
* 2 tsp kosher salt
* 1½ tsp black pepper

Chicken

* 4 spatchcock chickens (approximately 3 lbs each)
* Extra virgin olive oil
* Kosher salt and black pepper
* Lemon halves, optional

Directions

1. Mix softened butter with garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper.
2. Pat chickens dry. Carefully loosen the skin over the breasts and thighs. Spread the compound butter generously underneath the skin.
3. Drizzle the outside with olive oil and season with kosher salt and black pepper.
4. Preheat grill to 400–425°F and set up for indirect heat.
5. Place chickens skin-side up over indirect heat. Close the lid and grill approximately 35–50 minutes or longer, depending on size and grill conditions. Rotate as needed.
6. Check internal temperature with a meat thermometer. Breasts should reach 165°F and thighs approximately 175°F.
7. Rest 10–15 minutes before carving. Serve with grilled lemon if desired.

❤️ There’s nothing better than a homemade family dinner!

Save this recipe for your next grilling day, and follow From Toffee to Table for more real home cooking!

10/12/2026

🍗🔥 Garlic Herb Grilled Spatchcock Chicken!

Four chickens, a whole lot of garlic herb butter, and a rainy afternoon at the grill! ☔️😂

I made these spatchcock chickens for a family dinner, using a homemade compound butter packed with garlic, rosemary, thyme, parsley, and lemon zest. I tucked that flavorful butter underneath the skin, seasoned the outside simply, and grilled them until beautifully golden and juicy!

And yes, if you’re wondering why some of the grilling footage looks pink, we were cooking under a red umbrella in the rain! 😂

We served the chicken with creamy Parmesan risotto, roasted asparagus, and a fresh arugula salad. I’ll be sharing those recipes separately!

As Phil said at dinner, “If they’re quiet, that means it’s good!” ❤️

Here’s how I made them!

🍗 GARLIC HERB GRILLED SPATCHCOCK CHICKEN

Ingredients

For 4 spatchcock chickens, approximately 12 lbs total

Garlic Herb Compound Butter

* 2 sticks (1 cup) unsalted butter, softened
* 10 garlic cloves, finely minced
* 2 tablespoons fresh rosemary, chopped
* 2 tablespoons fresh thyme leaves
* ¼ cup fresh Italian parsley, chopped
* Zest of 2 lemons
* 2 teaspoons kosher salt
* 1½ teaspoons freshly ground black pepper

For the Chicken

* 4 spatchcock chickens (approximately 3 lbs each)
* Extra virgin olive oil
* Kosher salt
* Freshly ground black pepper
* 3 lemons, halved (optional)

👩‍🍳 Instructions

1. Make the compound butter.

Combine softened butter, garlic, rosemary, thyme, parsley, lemon zest, kosher salt, and black pepper. Mix until thoroughly incorporated.

2. Prepare the chickens.

Pat the chickens dry with paper towels. Carefully loosen the skin over the breasts and thighs without tearing it.

Spread the garlic herb butter generously underneath the skin, distributing it evenly.

Drizzle the outside of each chicken with olive oil and season with kosher salt and freshly ground black pepper.

3. Prepare the grill.

Preheat your grill to approximately 400–425°F and set it up for indirect cooking.

4. Grill the chickens.

Place the chickens skin-side up over indirect heat and close the lid.

For approximately 3 lb chickens, begin checking the internal temperature after about 35 minutes. Cooking may take 35–50 minutes or longer depending on your grill and how many chickens you’re cooking.

Rotate as needed for even cooking.

Use a meat thermometer to check for doneness:

* Breast: 165°F
* Thighs: approximately 175°F for tender dark meat

For additional browning, briefly move the chickens over direct heat, watching carefully for flare-ups.

5. Rest and serve.

Remove from the grill and let rest for 10–15 minutes before carving.

Serve with grilled lemon if desired!

❤️ There’s nothing better than gathering everyone around the table for a homemade meal!

Thanks for spending some time with me at From Toffee to Table!

10/04/2026

Weekend breakfast at our house! 🍳🥔❤️

Sometimes the best meals are the ones you make with what you already have. I made creamy scrambled eggs loaded with spinach, tomato, Lacey Swiss and Pecorino Romano, along with crispy Yukon Gold potatoes and caramelized Vidalia onions.

But the potatoes got a little something extra. 🤌 I had leftover garlic-herb compound butter from my Angus strip steak dinner, so I tossed a scoop into the potatoes while they were still piping hot. It melted right over them and added SO much flavor!

Add some hot buttered toast and that’s my kind of weekend breakfast.

🥔 Crispy Potato & Onion Hash

Ingredients

* Small Yukon Gold potatoes, quartered
* 1 Vidalia onion, diced
* Olive oil
* Kosher salt
* Black pepper
* Crushed red pepper, optional
* Garlic-herb compound butter, optional but highly recommended
* Dried parsley, for garnish

Heat olive oil in a large skillet over medium to medium-high heat. Add the potatoes, season with salt and pepper, and pan-fry until they’re almost tender and beginning to brown.

Add the diced Vidalia onion and season again with a little salt and pepper. Add a few shakes of crushed red pepper if you like a little heat.

Continue cooking until the potatoes are golden and crispy and the onions are caramelized.

Transfer to a bowl. While they’re still hot, toss with a generous scoop of garlic-herb compound butter until it melts and coats the potatoes. Completely optional, but this added so much flavor! Finish with a sprinkle of dried parsley for a little color.

🍳 Spinach, Tomato & Swiss Scrambled Eggs

Ingredients

* 15 eggs
* Splash of light cream — milk or half & half works too
* Kosher salt
* Black pepper
* Frozen spinach, thawed and squeezed very dry
* 1 tomato, diced
* Finlandia Lacey Swiss, thinly sliced or grated
* Locatelli Pecorino Romano, grated
* Freshly grated nutmeg
* 3–4 Tbsp butter

Whisk the eggs with the cream, salt and pepper. Add the spinach, tomato, Swiss, Pecorino Romano and a little freshly grated nutmeg.

Melt the butter in a large skillet over low-medium to medium heat. Pour in the egg mixture and cook, stirring continually, until the eggs come together.

I like my scrambled eggs soft and moist, so I take them off the heat before they get completely dry. They’ll continue cooking a little from the residual heat.

Serve everything with hot buttered toast and enjoy! ❤️

Serves 3–4

Are you Team Soft & Creamy Eggs or do you like yours more well-done? 👇

Hashtags

09/07/2026

30-Minute Rigatoni alla Vodka! 🍝❤️

This one was a special request from Callie Mae Bevacqua - and I think she may have started something! 😂 She suggested I start taking recipe requests, and I love that idea.

I set out to make a classic vodka sauce and then realized…I had no vodka. 😂 So I grabbed some dry white w**e instead, and it worked beautifully. If you have vodka, use it for the classic version, but dry white w**e is a great substitute.

I was also out of pancetta and fresh basil, so I skipped the pancetta and used dried basil. And then there was the pasta…I started cooking rigatoni, but a few minutes later the Italian in me started worrying that I wouldn’t have enough food. 😂 So in went some cavatappi too! I staggered the cooking time so they both finished al dente together.

The whole dinner came together in about 30 minutes—creamy, comforting and made with ingredients I already had in the kitchen.

30-MINUTE RIGATONI ALLA VODKA

Ingredients

• 1½ lbs pasta — I used mostly rigatoni with a little cavatappi
• 3–4 Tbsp butter
• 3–4 Tbsp olive oil
• 1 medium shallot, finely minced
• About 5 garlic cloves, minced
• 3–4 Tbsp tomato paste
• ¾ cup vodka OR dry white w**e — I used white w**e
• 1 bottle passata, about 24–25 oz
• 1½ cups heavy cream
• ¾–1 cup grated Locatelli Romano, plus more for serving
• Seasoned salt, to taste
• Freshly ground black pepper, to taste
• Crushed red pepper, to taste
• Dried basil, to taste
• Small amount of sugar, to taste
• Parsley, for finishing
• Reserved pasta water, as needed

No passata? You can use crushed or puréed tomatoes instead.

Directions

Bring a large pot of well-salted water to a boil.

Heat the butter and olive oil over medium heat in a large skillet. Add the shallot and gently sweat until softened and translucent.

Add the garlic and cook gently for a few minutes. You want it fragrant, but don’t let it brown or burn.

Add the tomato paste and stir it into the shallot, garlic, butter and olive oil. Cook for about 5 minutes, stirring frequently, to develop the tomato flavor.

I like to season my sauce in layers, so this is the first of three rounds of seasoning.

Add seasoned salt, black pepper, crushed red pepper and dried basil to taste, along with a small amount of sugar to balance the acidity. The sugar is added only this first time.

Pour in the vodka or dry white w**e. I used white w**e because I didn’t have vodka. Let it simmer for several minutes so the alcohol cooks down.

Add the passata and stir everything together. Crushed or puréed tomatoes work too.

Season for the second time with seasoned salt, black pepper, crushed red pepper and dried basil. No additional sugar.

Let the tomato sauce simmer and come together. Reduce the heat and stir in the heavy cream until the sauce is smooth, creamy and that beautiful orange-pink color.

Season for the third and final time with seasoned salt, black pepper, crushed red pepper and dried basil to taste. Again, no additional sugar.

Stir in the Locatelli Romano until incorporated into the sauce.

Meanwhile, cook the pasta until al dente. I started with the rigatoni and added some cavatappi a few minutes later so both pasta shapes would finish cooking at about the same time.

Before draining, reserve some pasta water.

Add the cooked pasta directly to the sauce and toss until every piece is beautifully coated. Add a splash of reserved pasta water if needed to loosen the sauce and bring everything together.

Serve immediately topped with additional grated Locatelli Romano and parsley.

That’s it! A creamy homemade pasta dinner on the table in about 30 minutes. ❤️🍝

No vodka? Use dry white w**e.
No passata? Use crushed or puréed tomatoes.
No fresh basil? Dried works in a pinch.
No pancetta? Skip it like I did!

Sometimes the best dinners happen when you just use what you have and make it work. ❤️

What should I make next? Send me your requests in the comments! 👇

Address

Sparta, NJ

Telephone

+18335201117

Website

Alerts

Be the first to know and let us send you an email when From Toffee to Table posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to From Toffee to Table:

Shortcuts

Share