Who’s fresh? Well, this salad is! Plus it’s all kinds of good for you, and I love the dressing! It tastes bright, it’s creamy and low-fat! I just love a good salad, plus kale has been one of my favorite vegetables since I was a […]
Month: October 2017
These are the best homemade meatballs ever! Meatballs are one of those things like dumplings that are made all over the world. Many countries have their own version, but to me, I favor the Italian style best. Let me tell ya what I look for… Tender […]
When Emery and I first started dating I wanted to learn about what made him happy, so I asked him what his favorite things were to eat. His answer was chicken. Hmmm… chicken? I thought his answer would be fancier since he was a Chef, and I thought Chef’s were fancy. I’ve learned over the years that while he can be a fancy pants most of the things he loves the most aren’t… like chili. He loves chili and Chick-Fil-A sandwiches.
I had never made a whole roast chicken before, but I was determined.
Whenever I felt like roasted chicken I went to the grocery store and bought a rotisserie chicken, or went to Boston Market. I wanted to learn how to make it for him, and I’m so glad I did. It’s not hard to make, tastes better than the store bought, I know everything that was used to season my chicken, and is a lot less expensive.
I did some research online, and asked Emery a lot of questions before embarking on my chicken adventure. Here’s what I learned.
- After washing the chicken, pat dry the skin with a paper towel so the butter and spices will hold on.
- Season the inside with salt, and pepper too.
- Feeling a little bit more tricky you can add fresh herbs, lemons, or garlic bulbs inside the chicken cavity while cooking for extra flavor and moisture.
- Let it rest before slicing.
- If after it’s done cooking it needs extra color, then put it under the broiler to brown. Be careful, as it can over brown and burn pretty fast.
- Add diced herbs to the butter mixture for herb roasted chicken.
Oven roasted Chicken
- 1 whole chicken (about 5- 6 pounds)
- 1/4 stick of melted unsalted butter, or oil.
- salt and pepper to taste
- Optional: Carrots, onions, garlic cloves, potatoes tossed with a little bit of oil and seasoned with salt and pepper.
- Optional: 2 teaspoons of parsley, thyme, sage, and rosemary each, chopped finely added to the butter.
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Remove the giblets and rinse the chicken outside and inside. Remove any excess fat that’s visible. Dry with paper towels.
- Step 3 Brush butter all over the outside of the chicken and season with salt and pepper. (Mix herbs with butter if you want herb roasted chicken)
- Step 4 Season the inside cavity of chicken with salt and pepper.
- Step 5 Place the chicken on a sheet pan, and arrange any vegetables around the chicken.
- Step 6 Roast in the oven uncovered for about 1 1/2 hours, or until juices run clear. If the chicken starts to brown too soon, then tent with a piece of aluminum foil
- Step 7 Remove from the oven, spoon over any chicken juice, and let the chicken rest for at least 15 minutes before cutting.
Have you heard about sheet pan dinners? The thing about these is that they’re easy to make, have less cleanup, and can be done fast. I mean supa fast! Worth mentioning that I currently don’t have a dishwasher, so fewer dishes are tops […]
Comfort food has been my middle name lately. It’s getting cooler outside, and my inner me is yelling for dishes that are rich, heartwarming, and filling. Topped with rosemary cheddar biscuits this chicken pot pie is truly decadent and over the top. Since Emery and […]
Why reinvent the wheel?
Twice baked potatoes are a classic that pair well with so many things, but for me there not something that I make very often. I’m not sure why because they’re easy to make and they’re rockin!
The tasty spuds are filled with all the goodness you’d expect!
- Sour Cream
- More Cheese
Plus, if you fudge on the recipe here and there they’ll still come out great! Having exact measurements aren’t really necessary.
These babies can be topped with whatever your heart desires too. Bacon is a classic, but green onions, chives, different cheese flavors, jalapenos, and salsa are also pretty tasty options.
I stuck with the classic in this recipe, but for all means please just use this as a guide.
Twice Baked Potato
- 2 large russet potatoes
- 1/2 stick of unsalted butter (1/4 cup)
- 1/4 cup of crumbled bacon
- 1/4 cup of sour cream
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of salt
- black pepper to taste
- 1/2 cup of cheese, plus extra to top
- Optional: Top with chopped parsley, green onion, bacon., or sour cream
- Step 1 Wash potatoes well, and bake them at 400 degrees F for 1 to 1 1/2 hours till tender, or microwave them on hight heat for about 4 minutes each potato.
- Step 2 Once potatoes are cooked cut them in half. Carefully remove the center parts of the potato leaving the shell in tack. If it tears or breaks a little that’s okay too.
- Step 3 Mix the filling in a large bowl with the remainder of ingredients.
- Step 4 Fill the potato skins with the filling and place on a cookie sheet. Top with extra cheese.
- Step 5 Bake at 350 degrees F for 15-20 minutes, or until cheese is melted.
- Step 6 Garnish with chopped parsley , green onion, bacon, or sour cream.
- Step 7 Enjoy
While in the grocery store the other night I noticed that broccoli was on sale. It wasn’t on my list, but I immediately thought of cream of broccoli soup. The weather has started getting cooler here in Virginia. What could be a better time? It’s quick, […]
Don’t you just love those little crunchy morsels of potatoes all mixed up and formed into a tot? I took those cute little chunks and made them into a triple-layered bacon cheeseburger casserole. Yep, I said triple layer, as in three! In between each layer […]