Roasted Chicken with Rosemary

This chicken looks fancy and people will think you took all day to make it. But that is not so. It's really easy. Roasting whole chicken is my new favorite thing. You could also try different flavors in the cavity. Another favorite is a lemon that is quartered, a few sprigs of fresh rosemary, and a clove of garlic inside the chicken. Another reason why this is so easy is because you add the potatoes and carrots and roast it at the same time. That's a full meal in one pan! I don't have a roasting pan and a rack, but I did this whole one in a 9x13 baking dish and it worked just fine. Without further ado:

standing

Ingredients:

• 1/2 cup butter, cubed
• 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
• 2 tablespoons minced fresh parsley
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 whole roasting chicken (5 to 6 pounds)
• 6 small red potatoes, halved
• 6 medium carrots, halved lengthwise and cut into 2-inch pieces
• 2 medium onions, quartered

Directions:

In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reaches 180° and vegetables are tender, basting occasionally.
Cover with foil and let stand for 10-15 minutes before carving. Serve with vegetables. Yield: 9 servings.


Enjoy!

Barbecue Quesadillas

4 flour tortillas
1 c. shredded cheese
4 oz. can green chilies
18 oz. tub refrigerated bbq chicken*
1 c. bottled salsa
1/4 c. sour cream (optional)
1/4 c. sliced green onion (2, optional)

Coat one side of each tortilla with cooking spray (I'm a slacker and used butter). Place, coated side down, on cutting board or waxed paper. Sprinkle 1/4 c. cheese over half of each tortilla. Top with green chilies and chicken. Fold tortillas in half, pressing gently. In a hot 10-in skillet cook quesadillas two at a time over med. heat for 6-8 minutes or until golden brown, turning once. Cut each into 3 pieces. Serve with salsa, sour cream, and green onion.
*I would recommend seriously cutting back on the amount of meat. Like maybe half.)

So, I always plan on posting recipes on the blog, but then I always forget. I'll try harder.

African Chicken with Peanut Sauce

Spice Rub:
3/4 teaspoon(s) salt
3/4 teaspoon(s) ground black pepper
1 1/2 teaspoon(s) chopped garlic
1 1/2 teaspoon(s) onion powder
3/4 teaspoon(s) ground cayenne pepper
Chicken:
4 pound(s) bone-in chicken pieces, skin removed
3 tablespoon(s) vegetable oil
Peanut Sauce:
1 small onion, finely diced
1/2 red bell pepper, seeded and finely diced
1 medium carrot, finely diced
1 clove(s) garlic, minced
1 teaspoon(s) finely diced and seeded jalapeño chili
4 cup(s) chicken broth
1/2 cup(s) smooth peanut butter
1 tablespoon(s) tomato paste
1/2 tomato, seeded and diced
1 teaspoon(s) chopped fresh thyme leaves (or 1/2 tsp. dried)
1/2 teaspoon(s) peeled, grated fresh ginger ( I use dried ginger cause that's what i have)
1/2 cup(s) well-mixed coconut milk
1/2 teaspoon(s) salt
1/4 teaspoon(s) finely ground black pepper
1/4 cup(s) chopped parsley, for garnish

Directions:
1. Stir together the spice rub ingredients and rub onto chicken pieces.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter.
3. With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil. Add onion, red and green bell peppers, carrot, garlic, and jalapeño chili. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking. Turn chicken pieces over midway through cooking time. Garnish with parsley.

This recipe sounds kind of complicated, and there are a lot of ingredients, but it is really really good. The recipe makes a ton of sauce, which I like to keep in a leftover container and eat over noodles for lunch. It's the best. Also, I don't use the jalapeño chili because I don't like things too spicey. Even without it, this recipe is pretty spicey. Love it!

Indian Spiced Chicken Pitas

Ingredients:

1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoon garam masala divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro or mint
2 teaspoon lemon juice
Freshly ground pepper to taste
4 (6-inch) whole-wheat pitas, warmed
1 cup shredded romaine lettuce
2 small tomatoes, sliced
1/4 cupthinly sliced red onion

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tips & Techniques). If broiling, coat a broiler pan with cooking spray.

2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.

3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala, and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato, and onion.

These were really good. My brother said that the sauce tasted like sprite (we used mint leaves instead of cilantro.) Also, I didn't feel like buying the Garam Masala spice because it was an expensive spice, and I didn't know if we'd even like it. So, we made our own out of 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, and 1/2 teaspoon corriander. They do sell Garam Masala at Macey's though.

Peking Chicken Wraps

Ingredients:  

• 1/2 cup uncooked brown rice
  
• 2 teaspoons olive oil
  
• 4 green onions, sliced
  
• 1/4 snow peas, trimmed
  
• 1 cup finely shredded cabbage
  
• 2 cup shredded carrot
  
• 2 tablespoons rice vinegar
  
• 1 teaspoon ginger
  
• 6 whole wheat tortillas (10 to 12 inches diameter)
  
• 6 tablespoons asian sauce (teriyaki, hosisin, general tsao, orange, whatever you want)
  
• 2 cups cooked chicken breast-shredded or cubed or diced
  

Directions:  

1.  Cook rice according to package directions, set aside.

2.  Meanwhile, in a medium nonstick skillet, heat oil over medium-high heat.  Add green onions, cook and stir 1 minute or until wilted.  Stir green onions into cooked rice. 

3.  fill 2 quart saucepan half full of water; heat to boiling.  Add snow peas and cook 30 seconds.  Drain and rinse with cold water until cool.  Pat dry and cut lengthwise into thin strips.  In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and ginger.

4.  To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon sauce of your choice.  Place some of the chicken, rice and veggie mixture in the tortilla and wrap it up, burrito style.  

Kyle and I really liked these.  We used General Tsao sauce to flavor the wraps.  I also sautéed the chicken in some of the sauce because I thought it added more flavor.  

Zesty Chicken with Corn Salsa

Add zing to your chicken with chili powder and ground cumin.

Ingredients:

• 2 teaspoons chili powder
  
• 2 teaspoons brown sugar
  
• 1 teaspoon ground cumin
  
• about 1 1/4 pd chicken tenders or breasts
  
• 2 tablespoons olive oil
  
• 1 can of corn, drained
  
• 1/2 small red bell pepper, chopped
  
• 1/2 small cucumber, seeded and chopped
  
• 1/2 cup red kidney beans, rinsed and drained
  
• 3 tablespoons lime juice
  
• 1/4 teaspoon salt
  

Directions:

1.  In a small bowl, combine chili powder, brown sugar and cumin.  Rub both sides of chicken with the spice mixture.

2.  In a large skillet, heat oil over medium heat.  Cook chicken in hot oil for 12 mins or until chicken is done.

3.  Meanwhile, in a medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.  

4.  Serve chicken over corn salsa.  

I don't really like cumin, but I thought this was delicious.  I think the brown sugar adds something to the chicken that I've never experienced before.  

Chicken and Mushrooms with Brown Rice

Ingredients:

• 2 tablespoons olive oil
  
• 1 1/4 pounds diced chicken
  
• 1 package mushrooms, sliced
  
• 2 medium stalks of celery, sliced
  
• 1 teaspoon thyme
  
• 2 cups chicken broth
  
• 1 cup instant brown rice
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 8 baby summer squash, halved and steamed
  

Directions

In a 12 inch skillet, heat oil on medium-high until hot.  Saute' chicken until done.  Transfer to a plate.

In same skillet, add mushrooms, celery, and thyme; cook 5 mins or until veggies are softened, stirring occasionally.  Add broth, rice, salt and pepper. Heat till boiling. 

Return chicken to skillet. Reduce heat to low; cover and simmer about 12 mins or until rice is cooked.  Serve with squash.  

When I made this I sliced up the squash and cooked it with the rest of the veggies.  I loved this recipe, but kyle only thought it was ok.  

Garlic Tomato Chicken

Ingredients:

4 boneless, skinless chicken breasts

Salt and Pepper

1 table spoon olive oil

1 pound mushrooms, sliced

2 garlic cloves, minced

1 can (14.5 oz) diced tomatoes

1/4 teaspoon dried oregano

Directions:  Season chicken with salt and pepper. IN a large saucepan with a tight-fitting lid, heat oil.  Cook chicken, turning when it easily releases from the pan, until golden, 4-6 mins.  Transfer to a plate. 

Add mushroom; cover and cook until softened, about 5 mins. Add garlic, tomatoes and oregano. Reduce heat to medium-low; cook, covered for 10-15 mins. 

Return chicken to pan; cover and cook until chicken is completely done.  Turn chicken to cover with sauce.  Serve.

Kyle and I served this over noodles and it was delicious.  We sprinkled it with mozzerella cheese as well.  

Sour Cream Enchiladas

I'm not usually a fan of chicken enchiladas, but I love this recipe.  I got it from my genius cooking aunt, Lisa.  I don't really think its different than any other chicken enchilada recipe, but whatever.  The highlight is the fried tortillas you wrap the enchiladas.  It kind of reminds me of Cafe Rio's (I've never had enchiladas at Cafe Rio).  

Ingredients:

2 cans cream of chicken soup

2 cups sour cream

1 can (4 oz) green chilies, chopped

2 cups cooked and diced chicken

1 onion, chopped

2 dozen, 6 inch flour tortillas

2-3 Tablespoons cooking oil

3/4-1 lb longhorn grated cheese

1.  Combine soup, sour cream and chilies in a large sauce pan and bring to a boil.

2.  Divide the soup combination and add chicken and onions to half of the mixture.

3.  Heat the cooking oil in a medium skillet, heat and drain each tortilla.

4.  Place some of the chicken mixture and some cheese in each tortilla and roll up. 

5.  Place them all in a 9x13 pan.

6. Cover the tops with remaining sauce mixture and cheese.  

7.  Bake in 350 degree oven for 45 mins or until heated through.  

8.  Serve with Spanish Rice!

So, I halved this recipe because kyle and I wont eat 2 dozen enchiladas.  Cherie, you may not need to (we know Eli likes large portions, j/k man j/k).  Also, it calls for longhorn cheese, but I think cheddar is just fine.  

Enchilada Stuffed Shells -Where Mexico Meets Italy...in my mouth!

Ingredients:

• 15 uncooked jumbo pasta shells
• 1 pound lean ground turkey
• 1 can (10 ounces) enchilada sauce
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/2 cup fat-free refried beans
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions:

Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.


Eli and I really liked the simplicity and tastiness of this meal. We liked to eat it with a nice side salad, and maybe a fruit salad for dessert. Don't be scared of the diversity of this meal, it's well worth it!

Balls of Meat with Cream Sauce

This is from my Taste of Home cookbook. Easy to make, on the cheaper side of food costs, and it's so much fun to say balls of meat. I like to serve it with mashed potatoes and peas.

Ingredients:

• 1 egg, lightly beaten
• 1/4 cup milk
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 3/4 cup quick-cooking oats
• 1/4 cup finely chopped onion
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds lean ground beef
• 3 tablespoons all-purpose flour
• CREAM SAUCE:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
  
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 1 can (14 ounces) chicken broth
• 2/3 cup heavy whipping cream
• 2 tablespoons minced fresh parsley

Directions:

In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

The cream sauce is good on top of the potatoes as well.

Pauline Woodward’s Texas Beef Skillet

This is easy and delicious- a crowd favorite- if I made it again I would go easier on the corn chips at the end.

1 lb. ground beef
1-16 oz can of tomatoes diced
1 cup quick cooking rice
1 cup water
3 T. chopped green peppers
½ t. salt
¾ cup shredded sharp cheddar cheese
1 cup crushed corn chips (Frito’s or Dorito’s)
¾ cup chopped onion
1- 15 ½ oz. can red kidney beans
1 ½ tsp. chile powder
½ tsp. garlic salt

In a skillet or big frying pan- cook ground beef and onion- drain off the fat.
Stir in the undrained tomatoes and undrained beans.
Add rice, water, green pepper, chile powder, salt, garlic salt,

Cook on med- heat then turn down and simmer covered 20 minutes. Stir occasionally.

Top with grated cheddar cheese- heat for 3 minutes, spinkle corn chips around edge of pan.

Serves 6-8

Orange Honey Chicken with Sesame

That honey bear in your cupboard adds flavor and richness to both sweet and savory dishes, like this Honey-Orange Chicken with Sesame. Served over rice, this dish is sure to be an asian delight tonight!

Ingredients:

• 3/4 cup(s) fresh orange juice
• 1/3 cup(s) orange blossom or clover honey
• 1 teaspoon(s) grated ginger
• 1 teaspoon(s) garlic
• 1 teaspoon(s) orange zest
• 1 teaspoon(s) salt
• 1/8 teaspoon(s) ground black pepper
• 4 (6 ounces each) boneless, skinless chicken breasts, trimmed
• 1 teaspoon(s) vegetable oil
• 1 teaspoon(s) toasted sesame oil (we didn't use this, because it's expensive to buy just for 1 teaspoon)
  
• 1 teaspoon(s) toasted sesame seeds

Directions

• 1. Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
• 2. Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
• 3. Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

We halved the marinade because we prefer to use tenders to breasts. It turned out very well, tasting sweet and tangy with a kick. I don't know what that means, but that's how I describe it. Easy to make.
Amazing! 4.5/5 stars