So much for posting everyday huh. We do eat everyday. With 4 boys that is a given! I just got distracted for a while.
Another thing I didn't think through is how often I repeat dinners. I'm sure any readers don't need to know how to roast a whole chicken every two weeks.
So now I am changing things up again. I'll post what we are having as I have time. When I have a new, winning recipe, like today, I'll include the recipe.
This past grocery trip I didn't have my full menu planned out. Now I am paying for it. Yesterday I pulled a lb of ground turkey out of the freezer with no set plan for it. I have pretty much run turkey burgers into the ground. Bri is wanting more beef again. We have also had enough Mexican for awhile. What's left? So I googled recipes and found shepherd's pie. Unsure what the family would think, I used an old trick of having the kids help make it. That way, since they had a hand in the preparation, they would be more excited to try something new. That and dessert to bribe with. ;-) So here it is.
Turkey Shepherd's Pie
2 Tbl oil
1 onion, chopped
1-2 stalks celery, sliced thin
2 lbs ground turkey (I just used 1 lb)
1/4 cup flour
1 tsp salt
1 tsp pepper
1/2 tsp thyme
3 cups chicken broth
2 carrots, sliced into thin coins
1/2 cup frozen peas
3-4 cups prepared mashed potatoes, slightly thinned with milk if necessary
1 cup grated cheddar cheese
* preheat oven to 400
* prepare mashed potatoes
* Cook onion and celery in oil with meat until meat is no longer pink
* sprinkle flour over meat mixture along with salt, pepper, and thyme
* stir in broth, bring to boil
* stir in vegetables, cook 5 minutes
* Pour into a 9x13
* spoon potatoes over mixture, spread evenly
* sprinkle with cheese
* bake 25-30 minutes
40 Minute Hamburger Buns
Makes 12 buns or use smaller balls to make rolls
2 Tbl active dry yeast
1 cup plus 2 Tbl warm water (110-115*)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3-3 1/2 cups flour (I used 1/2 cup rye)
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand 5 minutes. Add the egg, salt and enough flour to form a soft dough. turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest 10 minutes. Bake at 425 for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Wednesday, January 25, 2012
Friday, January 13, 2012
White Bean Chicken Chili, Favorite Cornbread
The chili recipe is from Paula Deen. Another great way to use up leftover roast chicken. The original recipe also calls for soaking dried navy beans, but I just use 2 cans of cannelloni beans, rinsed and drained. the green chilies and ground red pepper give it a little kick, but that's where fresh hot corn bread slathered in butter comes in. ;-)
White Bean Chicken Chili
1 lb dried navy beans (or 2 cans cannelloni beans, rinsed and drained)
5 cups chicken stock
4 T (1/2 stick ) butter
1 T minced garlic
3/4 cup diced onion
1 small can green chilies (4 oz)
1 lb cooked chicken, finely chopped
1 T ground cumin
1 T ground oregano
1-2 tsp black pepper
pinch red pepper flakes
*Soak beans overnight, drain.
* Add to large stock pot with chicken broth. Bring to a boil.
* In a saucepan, melt butter with garlic, onion, chilies. Saute 5 minutes.
* Add butter mixture to beans and broth. Stir in chicken and spices.
* Simmer 1-1 1/2 hours.
Favorite Cornbread
This recipe came from a family friend, Rachelle Fairback. I tried numerous cornbread recipes and hers won hands down!
3/4 cup cornmeal
1 cup flour
1/3 cup sugar
1 T baking powder
3/4 tsp salt
1 cup milk
1 beaten egg
2 T oil
Mix wet ingredients in a mixing bowl. Combine dry ingredients and add to wet. Stir to just combine. Pour into an 8 inch baking dish. Bake at 400 16-20 minutes.
White Bean Chicken Chili
1 lb dried navy beans (or 2 cans cannelloni beans, rinsed and drained)
5 cups chicken stock
4 T (1/2 stick ) butter
1 T minced garlic
3/4 cup diced onion
1 small can green chilies (4 oz)
1 lb cooked chicken, finely chopped
1 T ground cumin
1 T ground oregano
1-2 tsp black pepper
pinch red pepper flakes
*Soak beans overnight, drain.
* Add to large stock pot with chicken broth. Bring to a boil.
* In a saucepan, melt butter with garlic, onion, chilies. Saute 5 minutes.
* Add butter mixture to beans and broth. Stir in chicken and spices.
* Simmer 1-1 1/2 hours.
Favorite Cornbread
This recipe came from a family friend, Rachelle Fairback. I tried numerous cornbread recipes and hers won hands down!
3/4 cup cornmeal
1 cup flour
1/3 cup sugar
1 T baking powder
3/4 tsp salt
1 cup milk
1 beaten egg
2 T oil
Mix wet ingredients in a mixing bowl. Combine dry ingredients and add to wet. Stir to just combine. Pour into an 8 inch baking dish. Bake at 400 16-20 minutes.
Thursday, January 12, 2012
Homemade Chinese
Shrimp Egg Fu Young
4 T oil
1/4 cup chopped onion
2 cups shredded cabbage
6 eggs
1 T soy sauce
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/4 cup sliced bamboo shoots (Opt)
1/2 cup shrimp, cooked, cut into small pieces
* heat 2 T oil in wok, cook onion and cabbage until tender
* In mixing bowl, whisk eggs, stir in soy sauce, spices, onions and cabbage, and bamboo shoots
* Using a 1/4 cup measure, cook like pancakes on a medium hot griddle. Flipping once.
Fried Rice
4 cups cooked rice
1 egg, lightly beaten
soy sauce
1 carrot shredded
1/3 package frozen peas
1 cup cooked meat (opt) Chicken, shrimp, pork, whatever you have on hand.
*In wok, heat a Tbl oil, add egg, scramble and move to side.
* Add rice, a few dashes of soy sauce, carrots, peas, and meat. Gently stir to heat through.
4 T oil
1/4 cup chopped onion
2 cups shredded cabbage
6 eggs
1 T soy sauce
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/4 cup sliced bamboo shoots (Opt)
1/2 cup shrimp, cooked, cut into small pieces
* heat 2 T oil in wok, cook onion and cabbage until tender
* In mixing bowl, whisk eggs, stir in soy sauce, spices, onions and cabbage, and bamboo shoots
* Using a 1/4 cup measure, cook like pancakes on a medium hot griddle. Flipping once.
Fried Rice
4 cups cooked rice
1 egg, lightly beaten
soy sauce
1 carrot shredded
1/3 package frozen peas
1 cup cooked meat (opt) Chicken, shrimp, pork, whatever you have on hand.
*In wok, heat a Tbl oil, add egg, scramble and move to side.
* Add rice, a few dashes of soy sauce, carrots, peas, and meat. Gently stir to heat through.
Tuesday, January 10, 2012
Broccoli Shrimp Alfredo
This is an old Taste of Home Quick Cooking Magazine Recipe.
It is an easy, filling, tasty, and quick meal to make. Great for a Tuesday night.
Broccoli Shrimp Alfredo
1 pkg fettucine pasta (or any long pasta)
1 lb medium raw shrimp, peeled
3 cloves garlic, minced
1/2 cup (1 stick) butter, cubed
1 pkg (8oz) cream cheese, cubed
1 cup milk
1/2 cup grated parmesan cheese
1 head broccoli, cut into bite size pieces
1/2 tsp salt
pepper to taste
* Bring water to boil for pasta according to package directions. When water is boiling, add salt, pasta and broccoli.
* In large skillet, melt butter.
* Add minced garlic, cook until fragrant, about 20 seconds
* Gently stir in peeled shrimp, cook until pink. Remove to bowl, set aside.
* In same skillet, place cubed cream cheese, milk, and parmesan cheese. Stir until smooth. Add pepper to taste and stir shrimp back in.
* Drain pasta and broccoli. Add to sauce and gently toss to coat.
Serve with tossed salad and french bread.
It is an easy, filling, tasty, and quick meal to make. Great for a Tuesday night.
Broccoli Shrimp Alfredo
1 pkg fettucine pasta (or any long pasta)
1 lb medium raw shrimp, peeled
3 cloves garlic, minced
1/2 cup (1 stick) butter, cubed
1 pkg (8oz) cream cheese, cubed
1 cup milk
1/2 cup grated parmesan cheese
1 head broccoli, cut into bite size pieces
1/2 tsp salt
pepper to taste
* Bring water to boil for pasta according to package directions. When water is boiling, add salt, pasta and broccoli.
* In large skillet, melt butter.
* Add minced garlic, cook until fragrant, about 20 seconds
* Gently stir in peeled shrimp, cook until pink. Remove to bowl, set aside.
* In same skillet, place cubed cream cheese, milk, and parmesan cheese. Stir until smooth. Add pepper to taste and stir shrimp back in.
* Drain pasta and broccoli. Add to sauce and gently toss to coat.
Serve with tossed salad and french bread.
Friday, January 6, 2012
Turkey Burgers, Oven Fries
Like I've said before, we've gone to ground turkey in place of beef. But with all the seasonings and toppings, they still taste great.
Turkey Burgers
1 lb ground turkey, thawed
1 tsp garlic salt
1/4 tsp pepper
1 tsp worcestshire sauce
2 Tbl dijon mustard
Combine all in a large bowl. Mound into a big ball. With side of your hand, divide into fourths. Divide each fourth in half. You should have 8 small balls of meat. Gently toss each ball back and forth a few times from hand to hand to lightly pack. Then press between palms to flatten to desired thickness. Cook 3-4 at a time in a nonstick skillet. Turning once.
Ground turkey is not really stable enough to grill. If you combined it with ground beef, it would grill fine. My parents have a George Foreman grill that cooks the straight turkey burgers beautifully.
Top with traditional condiments. Ketchup, mustard, lettuce, tomato, pickle, onion.
Oven Fries
I use the method from America's Test Kitchen for these crispy delicious fries.
4 large russet potatoes, scrubbed and cut into evenly sized wedges
Large bowl filled half way with hot water
5-6 Tbl vegetable oil
garlic salt
pepper
cayenne (opt)
*Preheat oven to 475.
*Scrub and cut potatoes into desired sized wedges
*Place strips into hot water. (This removes the outer layer of starch resulting in fries that are crispy on the outside and fluffy on the inside.)
*Let soak about 10 minutes.
*Pour off water and place potatoes on a clean dish cloth; pat dry
*On a rimmed baking sheet spread the oil and dashes of seasonings. Spread the potatoes on and gently toss to coat.
*Bake for 20 minutes, then turn with a spatula. Bake 15 minutes more or until golden.
Turkey Burgers
1 lb ground turkey, thawed
1 tsp garlic salt
1/4 tsp pepper
1 tsp worcestshire sauce
2 Tbl dijon mustard
Combine all in a large bowl. Mound into a big ball. With side of your hand, divide into fourths. Divide each fourth in half. You should have 8 small balls of meat. Gently toss each ball back and forth a few times from hand to hand to lightly pack. Then press between palms to flatten to desired thickness. Cook 3-4 at a time in a nonstick skillet. Turning once.
Ground turkey is not really stable enough to grill. If you combined it with ground beef, it would grill fine. My parents have a George Foreman grill that cooks the straight turkey burgers beautifully.
Top with traditional condiments. Ketchup, mustard, lettuce, tomato, pickle, onion.
Oven Fries
I use the method from America's Test Kitchen for these crispy delicious fries.
4 large russet potatoes, scrubbed and cut into evenly sized wedges
Large bowl filled half way with hot water
5-6 Tbl vegetable oil
garlic salt
pepper
cayenne (opt)
*Preheat oven to 475.
*Scrub and cut potatoes into desired sized wedges
*Place strips into hot water. (This removes the outer layer of starch resulting in fries that are crispy on the outside and fluffy on the inside.)
*Let soak about 10 minutes.
*Pour off water and place potatoes on a clean dish cloth; pat dry
*On a rimmed baking sheet spread the oil and dashes of seasonings. Spread the potatoes on and gently toss to coat.
*Bake for 20 minutes, then turn with a spatula. Bake 15 minutes more or until golden.
Thursday, January 5, 2012
Chicken Lasagna, French bread, Tossed Salad
Chicken lasagna is a favorite around here. Easy to throw together, great way to use up leftover roast chicken, and it tastes great! I got this recipe from the Gift Dept Mgr. at Better Book Room, Kay Decker, back in the early 90's.
Chicken Lasagna
8 oz lasagna noodles (I use the no boil kind)
1/2 cup onion, diced
1/2 cup diced green bell pepper
3 Tbl butter
1 can crm chicken soup (I use homemade crm of mushroom)* Recipe to follow
1/3 cup milk
1/2 tsp dried basil
24 oz carton cottage cheese
2 cups diced,cooked chicken
2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
In large skillet, saute onion and bell pepper in butter til tender. Stir in soup,, milk, and basil.
lay half the noodles in a 13x9 in. baking dish. Top with half each of the sauce, cottage cheese, chicken, and cheeses. Repeat layers. Bake in a 350 degree oven 45 minutes.
Cream of Mushroom Soup Cubes
This recipe came from my friend Gwen's web site. Gwen's Nest.
2 Tbl butter
1 lb fresh mushrooms
2 tsp lemon juice
1 tsp worcestershire sauce
2 tsp minced onion
1 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper
Chop mushrooms in small pieces. Saute in the butter. Add remaining ingredients. Cook down until moisture is absorbed. Scoop into flat log shape, cut into 12 cubes. Freeze in wax paper until solid. Store in airtight container in freezer.
To make soup: In skillet, melt 2 Tbl butter, stir in 1/4 cup flour until smooth paste forms. Then stir in 1 cup of milk and one mushroom cube. Stir until slightly thickened. Use in recipes calling for cream of Mushroom soup.
Bread Machine French Bread
I got this recipe from my Sister-in-law, Laura, several years ago. I break out the bread machine a couple times a month to make these loaves. You can use straight bread flour, or I sometimes mix it up and use part whole wheat or rye flour.
1 1/4 cup warm water
2 tsp sugar
1 tsp salt
3 1/2 cups bread flour (AP works as well)
1 1/2 tsp yeast
1 Tbl corn meal
Glaze: 1 egg, 1 Tbl water
Place 1st 5 ingredients in bread machine in order given.Select dough setting. Let it go. When setting is complete, turn onto a lightly floured surface and divide in half. Roll each portion into a 10x8 inch rectangle. Roll up jelly roll style. Place seam side down on a lightly greased baking sheet sprinkled with the cornmeal. With a sharp knife, put 3-4 shallow slashes into the tops of each loaf. Combine egg and water, brush on loaves. Cover and let rise in a warm place until doubled, about 1 hour. Remove covering and bake at 375 20-25 minutes.
Tossed Salad
Pretty much anything you have on hand and like in your salad goes. We like romain lettuce, fresh spinach leaves, grated carrot, diced red onion, sliced fresh mushroom,cucumber is available. Dressing of choice, croutons and sunflower kernals.
Chicken Lasagna
8 oz lasagna noodles (I use the no boil kind)
1/2 cup onion, diced
1/2 cup diced green bell pepper
3 Tbl butter
1 can crm chicken soup (I use homemade crm of mushroom)* Recipe to follow
1/3 cup milk
1/2 tsp dried basil
24 oz carton cottage cheese
2 cups diced,cooked chicken
2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
In large skillet, saute onion and bell pepper in butter til tender. Stir in soup,, milk, and basil.
lay half the noodles in a 13x9 in. baking dish. Top with half each of the sauce, cottage cheese, chicken, and cheeses. Repeat layers. Bake in a 350 degree oven 45 minutes.
Cream of Mushroom Soup Cubes
This recipe came from my friend Gwen's web site. Gwen's Nest.
2 Tbl butter
1 lb fresh mushrooms
2 tsp lemon juice
1 tsp worcestershire sauce
2 tsp minced onion
1 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper
Chop mushrooms in small pieces. Saute in the butter. Add remaining ingredients. Cook down until moisture is absorbed. Scoop into flat log shape, cut into 12 cubes. Freeze in wax paper until solid. Store in airtight container in freezer.
To make soup: In skillet, melt 2 Tbl butter, stir in 1/4 cup flour until smooth paste forms. Then stir in 1 cup of milk and one mushroom cube. Stir until slightly thickened. Use in recipes calling for cream of Mushroom soup.
Bread Machine French Bread
I got this recipe from my Sister-in-law, Laura, several years ago. I break out the bread machine a couple times a month to make these loaves. You can use straight bread flour, or I sometimes mix it up and use part whole wheat or rye flour.
1 1/4 cup warm water
2 tsp sugar
1 tsp salt
3 1/2 cups bread flour (AP works as well)
1 1/2 tsp yeast
1 Tbl corn meal
Glaze: 1 egg, 1 Tbl water
Place 1st 5 ingredients in bread machine in order given.Select dough setting. Let it go. When setting is complete, turn onto a lightly floured surface and divide in half. Roll each portion into a 10x8 inch rectangle. Roll up jelly roll style. Place seam side down on a lightly greased baking sheet sprinkled with the cornmeal. With a sharp knife, put 3-4 shallow slashes into the tops of each loaf. Combine egg and water, brush on loaves. Cover and let rise in a warm place until doubled, about 1 hour. Remove covering and bake at 375 20-25 minutes.
Tossed Salad
Pretty much anything you have on hand and like in your salad goes. We like romain lettuce, fresh spinach leaves, grated carrot, diced red onion, sliced fresh mushroom,cucumber is available. Dressing of choice, croutons and sunflower kernals.
Wednesday, January 4, 2012
Taco Night
Today was grocery day. While the kitchen is fully restocked of all kinds of ingredients, I am tired. So on busy days I plan something easy.
We have gone to ground turkey meat in place of beef. Mainly because it is cheaper. But also it is less fatty and therefore healthier.
Tacos
1# ground turkey or beef
2 T taco seasoning, recipe to follow
shredded cheddar cheese
shredded lettuce
salsa
sour cream
taco shells
Brown meat, drain
Stir in seasoning
Fill shells, top with cheese, lettuce, salsa and sour cream.
Homemade Taco Seasoning
1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 part cayenne (opt)
Combine all; store in an air tight container.
I'll also make up some nacho cheese to dip tortilla chips in. Mind you, this is not the healthiest, but it sure tastes good!
Nacho Cheese
In a microwavable safe bowl, cube 1/2 pound or so of processed cheese spread (Velveeta type) Add about 1/8 cup salsa and 2-3 tablespoons pickle juice. Microwave, stirring occasionally until melted and smooth.
Pickle juice in nacho dip! No, I'm not crazy. You won't taste it, but is helps keep the cheese from hardening back much as it cools. Just a little trick I learned at my first job in the concession stand at Joyland Amusement park. :-)
We have gone to ground turkey meat in place of beef. Mainly because it is cheaper. But also it is less fatty and therefore healthier.
Tacos
1# ground turkey or beef
2 T taco seasoning, recipe to follow
shredded cheddar cheese
shredded lettuce
salsa
sour cream
taco shells
Brown meat, drain
Stir in seasoning
Fill shells, top with cheese, lettuce, salsa and sour cream.
Homemade Taco Seasoning
1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 part cayenne (opt)
Combine all; store in an air tight container.
I'll also make up some nacho cheese to dip tortilla chips in. Mind you, this is not the healthiest, but it sure tastes good!
Nacho Cheese
In a microwavable safe bowl, cube 1/2 pound or so of processed cheese spread (Velveeta type) Add about 1/8 cup salsa and 2-3 tablespoons pickle juice. Microwave, stirring occasionally until melted and smooth.
Pickle juice in nacho dip! No, I'm not crazy. You won't taste it, but is helps keep the cheese from hardening back much as it cools. Just a little trick I learned at my first job in the concession stand at Joyland Amusement park. :-)
Tuesday, January 3, 2012
Flexible!
Last night Bri took the family out for dinner. So tonight will be the scalloped potatoes sans the ham and some fish I have thawed and need to cook.
Not sure what kind of fish it is. It is a thick white steak. I'll just pop it in the oven basted with butter and garlic the last half the potatoes are in and call it good.
Grocery day tomorrow = GREEN salads and vegetables! So ready after all of the holiday feasting!
Not sure what kind of fish it is. It is a thick white steak. I'll just pop it in the oven basted with butter and garlic the last half the potatoes are in and call it good.
Grocery day tomorrow = GREEN salads and vegetables! So ready after all of the holiday feasting!
Monday, January 2, 2012
Lunch/Dinner
Lunch is diners choice of leftovers or chili over angel hair pasta with shredded cheddar cheese.
Dinner will be Ham and Scalloped Potatoes, peas, and cabbage salad.
Chili
Rachael Ray's recipe
1# ground beef (I use ground turkey)
1 lg onion, diced
3-4 cloves garlic, minced
2 T chili powder
2 tsp cumin
salt and pepper to taste
3 T tomato paste
2 T worchestershire sauce
1 1/2 cup chicken stock (I use 2 cups and reduce down for more flavor)
Brown meat and onion, drain
Add garlic, spices, and tomato paste; cook 1 minute
Stir in stock and worchestershire. Bring to a boil, reduce to simmer 10-30 minutes
We like this served over cooked anger hair pasta or a baked potato, topped with cheese.
Scalloped Potatoes
This recipe is from The Better Homes and Gardens cookbook circa 1994.(aka wedding gift) ;-)
I also double the recipe for my family.
1/4 cup chopped onion
2 T butter
2 T AP flour
1 1/4 cups milk
3 medium potatoes, peeled and thinly sliced
1/4 t salt
3/4 cup shredded cheddar cheese
2 cups cubed ham (opt)
For sauce, cook onion in butter till tender. Stir in flour, salt, and 1/8 t pepper.
Add milk. Stir until thickened. stir in cheese until melted.
In a greased casserole dish, layer half the potatoes. Cover with half the sauce. repeat. top with additional cheese is desired.
Bake at 350 covered 35 minutes. Uncover and bake an additional 30 minutes.
I like to add the ham cubes over the potatoes but before the sauce in the layers.
Dinner will be Ham and Scalloped Potatoes, peas, and cabbage salad.
Chili
Rachael Ray's recipe
1# ground beef (I use ground turkey)
1 lg onion, diced
3-4 cloves garlic, minced
2 T chili powder
2 tsp cumin
salt and pepper to taste
3 T tomato paste
2 T worchestershire sauce
1 1/2 cup chicken stock (I use 2 cups and reduce down for more flavor)
Brown meat and onion, drain
Add garlic, spices, and tomato paste; cook 1 minute
Stir in stock and worchestershire. Bring to a boil, reduce to simmer 10-30 minutes
We like this served over cooked anger hair pasta or a baked potato, topped with cheese.
Scalloped Potatoes
This recipe is from The Better Homes and Gardens cookbook circa 1994.(aka wedding gift) ;-)
I also double the recipe for my family.
1/4 cup chopped onion
2 T butter
2 T AP flour
1 1/4 cups milk
3 medium potatoes, peeled and thinly sliced
1/4 t salt
3/4 cup shredded cheddar cheese
2 cups cubed ham (opt)
For sauce, cook onion in butter till tender. Stir in flour, salt, and 1/8 t pepper.
Add milk. Stir until thickened. stir in cheese until melted.
In a greased casserole dish, layer half the potatoes. Cover with half the sauce. repeat. top with additional cheese is desired.
Bake at 350 covered 35 minutes. Uncover and bake an additional 30 minutes.
I like to add the ham cubes over the potatoes but before the sauce in the layers.
Sunday, January 1, 2012
New Years Day Supper
Happy New year! This blog has been neglected long enough! One of my goals this year will be to chronicle all of the dinners we eat.
Tonight we are having Bri's Dad over, so I am making a stand by but nice dinner.
Roast chicken, herbed rice, green beans, biscuits, and chocolate cake with whipped cream.
Roast Chicken
1 whole chicken, 3-5 lbs
oil
dried rosemary
dried thyme
garlic salt
onion powder
dried parsley
*Thaw bird , if frozen
*rinse with cold water, pat dry
*place on small rack in baking dish (if no rack, put a few whole carrots or other vegetables underneath for bird to rest on)
*rub with a little oil, sprinkle a bit of each seasoning all over bird.
* Place iin a 350 oven and bake 1 1/2 -2 hours or until golden and a meat thermometer reads 160.
Herbed Rice
2 cups chicken broth or water
1 tablespoon butter
dashes of parsley, thyme, garlic powder, and onion powder
1 cup brown rice
Combine all in a pot. Bring to a boil. cover with lid and simmer until liquid is absorbed. 30-40 minutes.
Green Beans
Fill a saucepan half way with water; bring to a boil. Stir in frozen green beans. Bring to a boil. Reduce to simmer 3-5 minutes. Drain. Stir in a dab of butter, salt and pepper.
Biscuits
2 cups flour, can use 1/2 whole wheat
1 tbl sugar
4 tsp baking powder
1/4 tsp salt
3 tbl butter
1 egg
2/3 cup milk
1 tbl honey
combine dry ingredients, cut in butter. Stir in remaining. On lightly floured surface, gently knead dough 3-4 times. Pat flat with palm of hand, cut with biscuit cutter or glass. Place on lightly greased baking pan or stone. bake at 425 for 10 minutes.
Tonight we are having Bri's Dad over, so I am making a stand by but nice dinner.
Roast chicken, herbed rice, green beans, biscuits, and chocolate cake with whipped cream.
Roast Chicken
1 whole chicken, 3-5 lbs
oil
dried rosemary
dried thyme
garlic salt
onion powder
dried parsley
*Thaw bird , if frozen
*rinse with cold water, pat dry
*place on small rack in baking dish (if no rack, put a few whole carrots or other vegetables underneath for bird to rest on)
*rub with a little oil, sprinkle a bit of each seasoning all over bird.
* Place iin a 350 oven and bake 1 1/2 -2 hours or until golden and a meat thermometer reads 160.
Herbed Rice
2 cups chicken broth or water
1 tablespoon butter
dashes of parsley, thyme, garlic powder, and onion powder
1 cup brown rice
Combine all in a pot. Bring to a boil. cover with lid and simmer until liquid is absorbed. 30-40 minutes.
Green Beans
Fill a saucepan half way with water; bring to a boil. Stir in frozen green beans. Bring to a boil. Reduce to simmer 3-5 minutes. Drain. Stir in a dab of butter, salt and pepper.
Biscuits
2 cups flour, can use 1/2 whole wheat
1 tbl sugar
4 tsp baking powder
1/4 tsp salt
3 tbl butter
1 egg
2/3 cup milk
1 tbl honey
combine dry ingredients, cut in butter. Stir in remaining. On lightly floured surface, gently knead dough 3-4 times. Pat flat with palm of hand, cut with biscuit cutter or glass. Place on lightly greased baking pan or stone. bake at 425 for 10 minutes.
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