Ingredients:
2 T butter
2 T Herbes de Provence
1 T olive oil
1 1/2 t salt
1 1/2 t pepper
Directions:
Stir 2 tablespoons of butter, the Herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the chicken.
Sunday, July 26, 2009
Chicken with Rosemary
I used 4 chicken breasts for this and I baked it instead of broiling it.
3-4 pounds of any chicken of your choice.
Seasoning:
3 T lemon juice
1/4 C olive oil
2 garlic cloves, minced
2 t minced fresh thyme or 1 t dried
2 t minced fresh rosemary or 1 t crumbled dried
Salt and pepper to taste
Melted unsalted butter for brushing chicken
Melted unsalted butter for brushing chicken
Salt and pepper
Make the seasoning: In a bowl combine all the ingredients well.
Arrange the chicken in a baking dish and brush the chicken with the seasoning. If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight. Transfer chicken to a plate and pat dry.
Brush the chicken on all sides with the melted butter and season with salt and pepper. Broil the chicken, skin side down, under a preheated broiler about 6 inches from the heat, tuning and brushing them with the butter, for 45-50 min, or until the juices tun clear when a thigh is pricked.
3-4 pounds of any chicken of your choice.
Seasoning:
3 T lemon juice
1/4 C olive oil
2 garlic cloves, minced
2 t minced fresh thyme or 1 t dried
2 t minced fresh rosemary or 1 t crumbled dried
Salt and pepper to taste
Melted unsalted butter for brushing chicken
Melted unsalted butter for brushing chicken
Salt and pepper
Make the seasoning: In a bowl combine all the ingredients well.
Arrange the chicken in a baking dish and brush the chicken with the seasoning. If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight. Transfer chicken to a plate and pat dry.
Brush the chicken on all sides with the melted butter and season with salt and pepper. Broil the chicken, skin side down, under a preheated broiler about 6 inches from the heat, tuning and brushing them with the butter, for 45-50 min, or until the juices tun clear when a thigh is pricked.
Yummy Turkey
Two years ago we celebrated Christmas with some friends and dinner was going to be at our house. Ryan wanted turkey and I remembered seeing this on Giada's show so I found this recipe and made my first turkey. It was a huge hit for our Christmas meal; I make it anytime we decide to have turkey or roast a whole chicken.
I am not after a pretty turkey, just a moist one. I cover the whole turkey with heavy duty aluminum foil. It still gets brown and is very tasty.
Turkey with Herbes de Provence and Citrus
Recipe courtesy Giada De Laurentiis
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 8 to 10 servings
Ingredients
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
Directions
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-with-herbes-de-provence-and-citrus-recipe/index.html
I am not after a pretty turkey, just a moist one. I cover the whole turkey with heavy duty aluminum foil. It still gets brown and is very tasty.
Turkey with Herbes de Provence and Citrus
Recipe courtesy Giada De Laurentiis
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 8 to 10 servings
Ingredients
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
Directions
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-with-herbes-de-provence-and-citrus-recipe/index.html
Friday, July 24, 2009
Crockpot Chicken Curry
I served this with jasmine rice. It went over very well at our house!
Ingredients
• 1 green bell peppers, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 lb. boneless chicken breasts, cubed
• 1 can of no salt added tomatoes
• 1 tbsp. coriander
• 1 1/2 tbsp. paprika
• 1 tbsp. ginger
• 1/4 tsp. red pepper
• 1/2 tsp. turmeric
• 1/4 tsp. cinnamon
• 1/8 tsp. cloves
• 1 cup of low sodium chicken broth
• 2 tbsp. cold water
• 4 tbsp. flour
•
Directions:
Place vegetables in crock-pot; place chicken on top. Mix together tomatoes, spices and chicken broth. Pour over chicken. Cook on low 8-10 hours or on high 5-6 hours. Remove meat and vegetables. Turn heat to high. Stir cornstarch into water. Add to crock-pot. Cook until sauce is slightly thickened, about 15-20 minutes.
Sunday, July 19, 2009
Cookie Cheesecake
I wish I could take credit for this recipe, but a former co-worker gave me this idea. It is a great dessert!
Ingredients:
3- 8oz cream cheese (softened)
¾ C sugar
1 T vanilla
3 eggs
2 rolls of refrigerated cookie dough
Directions:
Blend cream cheese, sugar, eggs, and vanilla.
Slice cookie dough (thinly), layer bottom of a 9x13 pan or you can press it into the bottom. Either way works. Pour the batter onto the top of the cookie bottom. Take the other roll of cookie dough, thinly slice, and layer the top.
Bake at 350 degrees for 45-55 minutes.
Tips:
You can freeze the cookie dough to make it slice easier.
You could also use sugar cookie on the bottom and put strawberries on top.
Italian Skillet Supper
This dish was great and went over well in our house. I do not think it would have went so well if I had remembered to put the veggies in.
1 can (14 oz) vegetable broth
1 1/4 C uncooked rosamarina or orzo pasta (8 oz)
**I used orzo**
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (15 oz) black beans, drained, rinsed
2 C frozen broccoli, carrots, and cauliflower (from 1-lb bag)
**I was in a hurry while making this and I forgot these veggies**
2 T chopped fresh parsley, if desired
1/2 C shredded Parmesan cheese
1 lb Italian Sausage(optional)
In 10-inch skillet (I used my wok), brown the sausage, drain and set aside; in the same pan heat broth to boiling. Stir in pasta; return to boiling. Reduce heat to low; cover and simmer 10-12 minutes or until liquid is absorbed.
Stir in tomatoes, beans, and vegetables. Cover; cook over medium heat 10-15 minutes, stirring occasionally, until vegetable are tender.
Stir in parsley if desired; sprinkle with cheese.
Lentil and Rice Salad
Ryan was the only one that liked this. I have found that I am not really into Lentils that much.
Recipe courtesy Giada De Laurentiis
Prep Time: 20 min
Cook Time: 30 min
Level: Easy
Serves: 4 to 6 servings
Ingredients
• 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
• 1 carrot, peeled and finely diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/4 cups dried green lentils
• 2 1/2 cups chicken broth, plus 2 cups
• 1 bay leaf
• 1 cup long-grain white rice
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 cup chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons finely grated lemon peel
• Salt and freshly ground black pepper
Directions
Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2cups of broth and bring to a boil over high heat. Decrease the heat to medium-low.
Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
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