Happy New Year! I started this blog awhile ago to keep track of recipes and things I’ve cooked… And I haven’t done a great job at keeping up! I’m hoping to start this New Year on the right foot. Continue reading
The weather is certainly catching up with the calendar. Although we haven’t had any snow recently (well except that freak snow storm earlier this fall), the temperatures are struggling to move up and with the wind, its freezing! Last night, I wanted to make a nice classic / comfort meal for DH. I have been meaning to make a roasting chicken again; especially after the ones I made for the dinner party turned out so good! Last night I browsed through all the cook books I had for a recipe using the ingredients I had on hand so I wouldn’t have to run out to the store. I found the Barefoot Contessa recipe for “Perfect Roast Chicken”. Perfecto!! I had everything on hand too!
This recipe didn’t disappoint. The chicken was moist and loaded with flavor. If I had some oranges on hand, I would have stuffed the chicken with those too!
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme (plus 20 springs)
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter (1/4 stick), melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
I don’t eat any red meat, but I do eat chicken. So when it comes to recipes, I can never have enough for chicken! I make chicken at least once a week and I’m always looking for different ways to prepare it. I came across this recipe online and thought this sauce would be perfect to make some chicken in! Result — AWESOME! The chicken was juicy and loaded with flavor. My husband even had seconds; which tells me he loved it! You could really add this sauce to any dish, especially pasta!
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
3 chicken breasts
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
Add the chicken breasts (season with salt and pepper) and cook about 10-15 minutes or until no longer pink in middle.
You can use the sauce now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.
Prep time: 5 min – Cook time: 5 min
Magic Sauce Recipe: http://www.101cookbooks.com/archives/magic-sauce-recipe.html
Lately, the grocery stores around here have had great deals on chicken. Buy 1 get 2 free on chicken breast is a great deal…so I have been stocking up. There are only so many chicken cutlets I can give my husband on a weekly basis! Whether baked or fried, my husband doesn’t like them too often. Besides not wanting to eat them all that often, they are a bit timely to make. Flour, egg mixture, breadcrumbs,….it takes some time to prepare these during the week. If I don’t get home from work until 7 and make chicken cutlets, we aren’t eating until 8…which on a weeknight is late to eat!
Last week I was looking for something different to make and realized I hadn’t made this chicken dish in a while. It was quick and get this…healthy! What can be better! The tomatoes, although summer is winding down, are still so juicy and flavorful. Tomatoes, balsamic vinegar, seasonings, and olive oil….this combination can be eaten by itself, but serve with some meat and it’s a complete meal! I served it was mashed potatoes and vegetables. Turned out yummy!
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced
- 1.25 lbs (8 thin sliced) chicken cutlets
1. Combine onion, olive oil, balsamic vinegar, salt, and pepper. Set aside for a few minutes.
2. Chop tomatoes and place in a large bowl. Combine with basil, garlic, onion-balsamic mixture, and additional salt and pepper to taste. Set aside and let sit for at least 10 minutes. Toss in the cheese when ready to serve.
3. Season chicken with salt and pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta, and serve.
Recipe from Skinny Taste “Grilled Chicken Bruschetta” http://www.skinnytaste.com/2011/05/grilled-chicken-bruschetta.html
The last time I made these chicken strips was probably 2 years ago…yes to long!! I will never wait that long again! These are perfect little pieces of chicken and come out super crispy…the crispier the better for me! A bonus – These chicken strips are actually a cooking light recipe!
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten *I used 2 whole eggs when making these rather than just the egg whites. Original recipe doesn’t call for milk either, but to ensure the breading stuck, I added a 1/3 cup of skim milk to my mixture.
1 1/2 cups coarsely crushed corn flakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
1/3 cup Franks Hot Sauce
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks
Preheat oven to 400°.
Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place eggs in a shallow dish. Place corn flakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in eggs and *milk; dredge in corn flakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, eggs/milk, and corn flakes.
Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.
Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.
I asked DH what he wanted for dinner last week and he said: Fried Chicken!! Unfortunately we didn’t have any buttermilk on hand, so it was going to have to wait until the weekend.
This past Sunday I found a recipe that I had archived from a blog titled “Mrs. D Loves to Eat”. This is a blog I subscribe to and follow regularly; great resource! This was definitely fried chicken, but it wasn’t seasoned enough for our taste. Could it be because I used vegetable oil rather than canola? Or perhaps I didn’t use enough cayenne pepper? The chicken had a beautiful crunchy coating to it which was delicious, but I wish it had more flavor overall! I will definitely try this recipe again, but perhaps add more seasonings!
Fried Chicken; adapted from
Mrs. D Loves to Eat:
1 quart buttermilk
Kosher Salt & Pepper
2 1/2 teaspoons cayenne pepper
4 cups all purpose flour
1/2 teaspoon paprika
3 tablespoons garlic powder
1/4 teaspoon chili powder
Vegetable oil for frying, but will try canola next time
In large baking dish, whisk together 1 quart of buttermilk, 2 tablespoons salt, 2 teaspoons cayenne pepper, and a little pepper. Add the drumsticks, turn to coat, cover, and refrigerate for 12 hours; original recipe called to refrigerate overnight, but I didn’t prepare this early enough.
Stir together flour, garlic powder, chili powder, paprika, and 1/2 teaspoon cayenne pepper in large bowl. Drain the chicken and pat dry. Dredge the pieces in the flour mixture and pat off extra. Next I dipped the chicken pieces in the buttermilk bath I had originally placed the chicken in for 12 hours. You could do this or get additional buttermilk and place in bowl; approximately 2 cups. Re-dredge the chicken in flour mixture again and pat off excess. Put the chicken on a platter while oil heats.
Pour about 3 inches of oil into deep pot. Put the pot over medium high heat. Heat oil to 375 degrees. In batches, add the chicken pieces to a hot oil. Turn pieces occasionally until they are evenly brown and cooked through, about 20 minutes. Remove from oil and transfer to platter to cool.