Roasted Chicken

Awhile back, I saw Cristina Ferrare on Oprah. She was doing some money saving recipes by showing a recipe for roasted chicken that could be used in multiple recipes. I did the roasted chicken recipe and it turned out to be pretty yummy. I didn't make all of her other recipes (not yet, anyway!) but I was pretty pleased with the chicken. As she suggested, I did two chickens because it goes with my cooking philosphy: If I'm making something time consuming (lasagna, etc.) I might as well make two and have leftovers! If you didn't want to do the whole chicken thing, I think this would also work well with split chicken breasts, then you could pull the meat off those....try it out!


INGREDIENTS

2 whole chickens, about 5 lbs each
6 lemons
A poultry herb mix (I used dried poultry seasoning - Cristine suggests fresh herbs, including rosemary, sage, thyme, parsley and oregano)
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup lemon juice (from the lemons - save the rinds!)


DIRECTIONS

Rinse chickens well and pat dry. Remove any inside stuff that might be left. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and herbs. If using dried herbs, sprinkle liberally inside.

Pour marinade over chickens and rub it in. Top with black pepper and remaining herbs.

Cover with foil and bake in preheated 425° oven for 1 1/2 hours. Remove foil and bake until internal temperature registers 180° and juices are clear.

Isn't it pretty? :)

Oatmeal Chocolate Chip Delights

If you ever wondered who the world's greatest cookie maker is.....

It's my dad. I did not inherit his cookie making ability - mine never turn out as chewy and soft as I want them to. But then I found this amazingly wonderful cookie recipe...

I found this recipe while blog-stalking a friend of Natalie's. Her name is Stephanie and this cookie recipe is the most amazing thing I've ever found. To quote her post: "One thing I really love about this recipe is how beautifully consistent it is. The dough always looks and feels the same - and the finished product is the same every time. I really appreciate the dependability." Took the words right out of my mouth...which leaves room for another cookie. :)

INGREDIENTS

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves (I've never used this because I never have it)
2 eggs
1 tsp vanilla
1 3/4 cup flour
2 cups rolled oats
1 pkg chocoalte chips (or raisins, nuts, whatever....about 12 oz of something!)

DIRECTIONS

In a large mixing bowl, beat butter with an electric mixer on medium high speed for thirty (30) seconds.

Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon and cloves. Beat until combined, scraping sides of bowl occasionally.

Beat in eggs and vanilla until combined.

Beat in the flour. If it gets to be too much for the mixer, then stir it in by hand. (It seems like a lot - just go with it!)

Beat/stir in the rolled oats and chocolate chips.

Drop by rounded teaspoonful onto a greased cookie sheet. Bake at 375° for 7-8 minutes. Cool on the sheet for a minute or two, then transfer to a wire rack or waxed paper. ENJOY!!!

I usually get right at 4 dozen cookies from this recipe.

Oh, yummy....

Forgot to take a picture of the full bowl of dough. Oh, well. It's yummy either way!!

Quick Fix Skillet Burrito

I saw this recipe on a few different blogs, but it originated at Kraft Kitchens, an awesome recipe website!! (That's where the picture came from, too) It's yummy and potentially very economical!! I served it with corn on the side and Zac pointed out that the corn would be good stirred in with the beans.

INGREDIENTS

1 lb ground beef

1 packet Taco Seasoning

1 can kidney beans, rinsed and drained

1 cup salsa

1 cup water

4 flour tortillas, cut in 1 1/2 inch squares

1 cup shredded cheese

Sour cream, guacamole, lettuce, tomato (optional garnishes)

DIRECTIONS

Brown meat and drain. Add taco season, beans, salsa and water.

Bring to a boil, reduce heat and let simmer for 5- 10 minutes, till it starts to thicken.

Stir in tortillas, top with cheese. Cover and let sit for 5 minutes or until cheese in melted.

TIP: Stir the tortillas in a few at a time, to avoid them clumping together.

Garnish with sour cream, tomato, lettuce and guacamole - whatever you wish. We didn't have any of these and it tasted great without!

Homemade chicken pot pie

I got this recipe from a lady at church's blog and adapted it a little. She adapted it from a Better Homes & Gardens recipe. It's yuuuuuummmmy!!! This was my first time making a totally from scratch pot pie and we were all very pleased with the results!!


Chicken Pot Pie

INGREDIENTS

Pastry for 2 pie crusts (recipe below)
1-2 small potatoes, cubed (optional, but recommended)
10 oz. frozen mixed veggies (or the equivalent of fresh veggies)
1/2 cup chopped onion
1/4 cup margarine or butter
1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp thyme
1/8 tsp pepper
2 cup chicken broth
3/4 cup milk
3 cup cooked chicken, cubed (2 boneless chicken breasts)
1 Tbsp dried parsley


DIRECTIONS

Prepare pastry for double crust pie; chill in refrigerator.

Cook veggies to fork tender. If frozen, microwave to thawed. For the potato and any other fresh veggies, cook till fork tender (saute, microwave, boil, whatever).

In a medium saucepan, cook onion and butter till onion is tender.

Stir in flour, salt, thyme and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly.

Stir in drained veggies, chicken, and parsley. Cook till bubbly.

Assemble 1 pie crust in a 2 qt. pie pan or baking dish.

Pour mixture onto pie crust. Place 2nd pie crust on top and flute edges of pastry and cut slits in top for steam. Brush top crust with melted butter.

Bake at 450° oven for 12-15 minute or till golden.



Pie Crust Double

INGREDIENTS

2 cups all purpose flour
1/2 tsp salt
2/3 cup shortening
6-7 Tbsp ice cold water


DIRECTIONS

Stir together flour and salt.

Using a pastry blender or food processor, cut in shortening till pieces are pea-sized.

Pastry blender:
Sprinkle 1 T. of water over part of the mixture; gently toss with a fork.
Push moistened dough to side of bowl. Repeat, using 1 T. of water at a time, till dough is moistened.

Food Processor:
Turn on to low setting.
Through feed tube, add water until pastry forms a ball. Turn off immediately.

Divide dough in half. Form each half into a ball.

Flatten into a 6" disc and wrap in plastic wrap.

Put dough in the fridge for at least 30 minutes to chill. (At least an hour would be better)

On a lightly floured surface, dust the top of the dough and rolling pin with flour. Roll from center to edges into a 12" circle.

To transfer pastry, wrap it round the rolling pin; unroll into a 9" pie plate, being careful not to stretch pastry. With a table knife, trim pastry even with pie plate.

Put filling in pie crust.

Roll remaining dough into a 12" circle. Cut slits in the center to allow steam to escape while baking.

Place pastry on top of filling; trim to 1/2" beyond edge of plate. Fold top pastry under edge of bottom pastry and slightly flatten. Crimp edge of pastry as desired. Brush top with melted butter or egg wash.

Bake as directed in the individual recipe. Cover crust edge with foil during last 10 minutes to prevent over browning.

Asian Stir Fry Sauce

I found this sauce recipe on the back of a bag of Great Value frozen stir fry veggies. And it's gooood and easy! We like asian flavors, so I use these ingredients a lot. If you have never made asian type foods, you should start! If you don't have some of these ingredients, buy the smallest container to try it out. I think you'll find that you like them and will use them frequently - and the shelf life is pretty good on them.


INGREDIENTS

2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp cornstarch
1/4 tsp ground ginger (you can buy this in little jars; refrigerate after opening)
1 tsp sesame oil
2 cloves minced garlic
1/4 tsp sugar (optional)
Pinch cayenne (optional)


DIRECTIONS

Mix all ingredients and saute with stir fry ingredients. I usually saute some chicken or other meat till cooked, then add some type of veggie and either pasta or rice. Toss it all with this sauce until heated through. If you make a big batch of stir fry, or if you like sauce, you can always double the recipe.


I know this is kind of a vague recipe, but it's so versatile! If you have rice, use rice. If you have pasta, use pasta. If my directions don't make sense or if I was too vague, ask questions! I love talking about my recipes!!

Pumpkin Muffins

I've never been a huge fan of pumpkin/spice stuff, but I'm kinda starting to get into it. My sister-in-law gave me the recipe for these muffins and they're pretty yummy!!


INGREDIENTS

1 pkg spice cake mix
1 can (about 15 oz) pumpkin (not pie filling)
1 egg
A splash of water, if needed
1/2 cup (total) optional additions: Raisins, walnuts, chocolate chips or any combo


DIRECTIONS

Combine all ingredients in large bowl. Don't add too much water - batter should be thick.

Spoon into greased 12-cup muffin tin. The cups will be pretty full, but don't worry - the batter doesn't rise a lot.

Bake at 350° for about 15 minutes. Don't overcook, muffins are always better a little moist in the middle!

Beef Noodle Bowl

This recipe came from a Kraft Foods magazine that I get. You can also check out their website for some super easy recipes. Zac absolutely LOVES the Beef Noodle Bowl. If you have an aversion to beef, go ahead and use chicken. Shrimp might be good, too...ooh, there's an idea...

INGREDIENTS

8 oz. linguine, uncooked
3 cups broccoli florets
2 cups carrots, peeled and sliced (about 3 medium)
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
¼ cup Kraft Asian Toasted Sesame dressing
2 Tbsp teriyaki sauce


DIRECTIONS

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last two minutes of pasta cooking time. Drain mixture, cover, and set aside.

While pasta is cooking, heat oil and teriyaki sauce in large nonstick skillet. Add meat and cook until browned on all sides, stirring occasionally. Stir in dressing; cook until sauce thickens, stirring occasionally.

Toss pasta and meat mixtures in large serving bowl.

I'm really enjoying posting some of my recipes. I wish I could put pictures with them, but I'm not necessarily making them as I post. They are just yummy favorites. Let me know if you try or have any thoughts about any of them.

Lori's Wine Sauce Chicken

Lori made this scrumptious dish for us one night at her house - back when we all lived in Arkansas. hehe She serves it over rice, but it would also be yummy over noodles. It calls for white wine - I keep a bottle of white cooking wine and marsala cooking wine that I use for few different recipes.

INGREDIENTS

6 boneless chicken breast halves, cooked and cut into bite-sized pieces
2 Tbsp butter
2 cups sauteed mushrooms
1 (10.75 oz) can cream of mushroom soup
1 (5 oz) can evaporated milk
1 1/2 cups shredded cheddar
1/2 tsp garlic powder
1/2 cup white wine
1/2 cup mayonnaise
1/2 cup slivered almonds
1/4 cup grated Parmesan cheese

DIRECTIONS

Place the butter or margarine in a 9x13 inch baking dish. Place the chicken pieces on top and add the sauteed mushrooms.

In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise.

Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese.

Bake at 350° for 1 hour. Serve over cooked rice or noodles.

Super easy rolls

These easy, yummy rolls are from a Paula Deen recipe. They are the easiest things ever - a little more biscuit-y than normal rolls, but a very easy way to have homemade bread with dinner.


INGREDIENTS

2 cups self-rising flour (this is in your normal grocery store, right next to the all purpose. You can also make your own.)
1 cup milk
1/4 cup mayonnaise
Optional seasonings (ex: garlic powder, cinnamon/sugar, whatever goes with your meal)


DIRECTIONS

Combine flour and milk. Stir in mayo, until just combined.

Spoon into greased 12-cup muffin tin. Bake at 350° for 12-15 minutes.


Enjoy!!

LOW CAL Zucchini Muffins

I altered this recipe from one that I found on AllRecipes to make it healthier. I'll type the recipe the way I made it, with the original ingredients in parentheses. I scraped the bowl and made exactly two dozen cupcakes....these are sooooo yummy!!!

UPDATE: I figured it up - if you make it my healthy way with walnuts, each muffin is 105 calories. Omit the walnuts and each muffin is 72 calories. Just FYI. :)

INGREDIENTS

3 cups whole wheat flour (original: 3 cups flour)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
3 eggs
1 cup unsweetened applesauce (original: 1 cup oil)
1 3/4 cup Splenda (original: 1 3/4 cup sugar)
1 Tbsp vanilla
2 cups grated zucchini, about 3 medium (DO NOT DRAIN - you'll need the moisture)
1 cup chopped walnuts (optional, but highly recommended!)


DIRECTIONS

Sift together flour(s), salt, soda, baking powder and cinnamon. Set aside.

Cream together eggs, oil, applesauce, sugar, Splenda and vanilla. Add dry ingredients and mix well.

Stir in zucchini and walnuts until well blended. Spoon into greased muffin tin. (I use muffin liners and lightly spray those.)

Bake at 325° for about 15 minutes. DO NOT overbake or you will lose the wonderful moist texture. Remember: if you use any whole wheat flour, your muffins will already be kind of brown - so you can't just look for the 'golden brown' on top.


These are so good. If you think your batter looks a little dry before baking, stir in an extra dollop of applesauce. Some people stir in chocolate chips, but I kinda like them without it. You can also bake this in an 8x4 loaf pan for about 40 minutes. So good.