Rosemary, Lemon and Garlic Roasted Chicken

My favorite roasted chicken recipe!

It is amazing how something so simple and easy to make is so incredibly delicious and versatile!  Roasted chicken can go from one meal of the roasted chicken, mashed potatoes, gravy, broccoli and biscuits, to the beginning of a wonderful casserole the next day.

We make our roasted chicken using this method, varying the herbs, but we love rosemary the best.  The one tip I have that is so important . . . we stuff the cavity of the chicken with whole onion, garlic, rosemary and lemons, as much that will fit in!  Don't forget the onion, it makes a huge difference in the flavor of the chicken.

Another method we use . . . stuff the cavity of the chicken with sour oranges if you have them, or oranges, lemons, garlic, whole onions and oregano.  Baste underneath the skin with cuban mojo before putting in the oven.  Once in the oven, continue to baste the chicken with the cuban mojo every 10 minutes.

Why spend the extra money to buy a rotisserie chicken when roasting a chicken is so easy?

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary, plus one 4-inch sprig
• 2 cloves garlic, finely chopped
• zest from 1/2 lemon, grated
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 lemon, halved
• 1 3 1/2- to 4-pound chicken, giblets removed

Directions

1. Adjust oven rack to lowest position. Heat oven to 450° F. Combine 1 tablespoon of the oil, chopped rosemary, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
    
2. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Rub the remaining tablespoon of oil over the skin. Sprinkle with 1/2 teaspoon of the remaining salt and 1/2 teaspoon pepper. Place the lemon halves, rosemary sprig, and remaining 1/2 teaspoon salt inside the cavity.
3. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.

By Pam Anderson , February, 2006
Real Simple

Buffalo Chicken and Roasted Potatoes Casserole

Another awesome chicken recipe!  It seems like since I started the chicken theme a while back, I can't stop myself . . . we love chicken . . . and I still have lots of family recipes that just need photos . . . and those that are in my filing cabinets full of newspaper and magazine clippings.  I always say you can never have enough chicken recipes!

Anyway . . . I love the flavors of buffalo chicken wings, but I just don't like wings.  So I have been on a mission to find recipes that are similar.  

This recipe is a combination of buffalo chicken wings and baked potatoes in a cheesy casserole . . . YUMMY!!!  This is a keeper for sure!!

Just a note about potatoes . . . I have adopted a new way of preparing potatoes. No matter how they will be used in the meal, I cook them partially in the microwave.  I really hate to bite into a potato that is not completely done and they take forever to cook thoroughly.  For this meal, we cubed the potatoes and cooked them in the microwave in a steamer type of container for 2 minutes. Seems to me they soak up the sauce a little better before going into the oven.  

Makes 10 servings

Ingredients

• cooking spray
• 3-6 tablespoons hot pepper sauce (depending on your heat preference)
• 1/3 cup olive oil
• 2 tablespoons garlic powder
• 1/2 teaspoon cayenne pepper (use less depending on your heat preference)
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 8 potatoes, cut into 1/2-inch cubes
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 3 cups shredded Mexican cheese blend
• 1 cup diced green onions
• Blue cheese dressing for dipping sauce

Directions

Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat hot pepper sauce, olive oil, garlic powder, cayenne pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. 

Toss potatoes in the hot pepper sauce mixture to coat, using a slotted spoon to transfer the potatoes to the prepared baking dish. 

Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.

Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.

Reduce oven heat to 400 degrees F (205 degrees C).

Spread chicken cubes over roasted potatoes followed with the cheese and green onions over the chicken. 

Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Adapted from a recipe found on AllRecipes.com

Trisha Yearwood's Chicken Broccoli Casserole

Have you seen Trisha Yearwood on the Food Network?  She's got an awesome southern style of cooking! Love most of her recipes . . . 

This recipe has so many of my favorite things for a comfort food meal, starting with cream of chicken soup and I can never resist a chicken and rice meal! One thing that is very interesting to me is the combination of sour cream and mayonnaise.

What an awesome meal with some hot biscuits!

Click here for recipe page from Food.com. 

Cayenne and Garlic Infused Olive Oil

Give your olive oil some zing by infusing it with other ingredients, like cayenne pepper and garlic.

Imagine the added flavor when using the infused olive oil in a salad dressing or marinade . . . how about the aroma in the kitchen when using it for browning chicken for a casserole or stir fry?

It would also make an awesome gift in a decorated container.

Ingredients

6 dried cayenne peppers

1 cup extra virgin olive oil

4 large cloves garlic

Directions

Using a mortar and pestle, grind one of the dried peppers.

In a saucepan set over low heat warm the olive oil with the ground pepper, the remaining whole peppers and the garlic.

Cook until the garlic is golden and the oil is fragrant, about 30 minutes. Remove from the heat and cool completely.

Photo and recipe source

Parrot Bay Coconut Shrimp (Red Lobster Copycat Recipe)

Shrimp is my absolute favorite food!  Coconut Shrimp is such a treat that is usually reserved for a special occasion, but I must admit, we go to Outback Steakhouse and have never had the meal at Red Lobster. Having said that, Red Lobster is one of my favorite restaurants and I have never had anything there that I did not like.

Now we can enjoy Coconut Shrimp more often in the comfort of our home!

And I must say that the Pina Colada Dipping Sauce sounds much better than the Orange Marmalade type of sauce that I have had at the other place.  We'll see . . .

Ingredients


Pina Colada Dipping Sauce

• 1/2 cup sour cream
• 1/4 cup pina colada nonalcoholic drink mix
• 1/4 cup crushed pineapple (canned)
• 2 tablespoons granulated sugar

Shrimp

• 6 -8 cups canola oil (as required by fryer)
• 12 large shrimp, peeled and deveined (about 1/2 pound)
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup milk
• 2 tablespoons captain morgan Parrot Bay coconut rum
• 1 cup panko Japanese-style bread crumbs
• 1/2 cup flaked coconut
• On the side . . . salsa

Directions

Prepare pina colada dipping sauce first by combining all the ingredients.

Cover this and let it chill out in the fridge while you make the shrimp.

Heat oil to 350 degrees.

Measure 3/4 cup of flour into a medium bowl.

In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.

Stir milk and rum into flour mixture.

Let this batter stand for five minutes.

While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.

Leave the tail intact.

To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.

Arrange the shrimp on a plate until all of them are battered.

Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.

Remove shrimp to a rack or paper towels to drain.

Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa.


Photo and Recipe Source:  Food.com
from their collection of Red Lobster Copycat Recipes

Chocolate Chip, Oats and Caramel Cookie Squares

Chocolate and caramel . . . such an awesome combination!

This recipe will satisfy any sweet tooth cravings for sure.

Perfect dessert to take to a party.

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 cup quick-cooking oats

Dash salt, if desired

2/3 cup caramel ice cream topping

5 tablespoons Pillsbury BEST® all-purpose flour

1 teaspoon vanilla

3/4 cup Fisher® Chef's Naturals® Chopped Walnuts

1 cup Hershey's® semi-sweet baking chips (6 oz)

Directions

Heat oven to 350°F. 

In large bowl, break up cookie dough. 

Stir or knead in oats and salt. 

Reserve 1/2 cup dough for topping. 

In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.

Bake 10 to 12 minutes or until dough puffs and appears dry.

In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.

Bake 20 to 25 minutes longer or until golden brown. 

Cool 10 minutes. 

Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. 

For bars, cut into 4 rows by 4 rows. Store tightly covered.

Recipe and Photo Source:  Pillsbury.com 

from

Bake-Off® Contest 37, 1996

Niela Frantellizzi

Boca Raton, Florida

I shared this recipe at these linky parties:

Olive Garden Alfredo Sauce

The first time I had Fettucine Alfredo was at the italian restaurant at Epcot Center.  It was instant love!  Prior to that awesome experience, it was my belief that the only sauce that went on pasta was a tomato sauce that cooked for hours and hours.  From that day on, Alfredo Sauce is my favorite thing to put on pasta and I can never have enough recipes to try and I rarely make it the same way.

On a lazy day, I use any brand of Alfredo Sauce in the jar, preferably roasted red pepper and doctor it up with a sofrito of whatever type of peppers I have on hand, green onion with all the stems or regular onion, parsley and lots of garlic.  I love adding steamed broccoli and fresh mushrooms to the sauce . . . try it sometime!

This copycat recipe that has been all over the internet is based on Olive Garden Restaurant's Alfredo Sauce which is so fast and easy, it probably takes less time than my doctored up sauce in a jar.  It is a basic recipe that can still handle the steamed broccoli and mushrooms. 

I've had the Fettucine Alfredo with Shrimp at Olive Garden and loved it!

Ingredients

• Pasta
• 1 stick of butter
• 1 clove of minced garlic
• 1 pint of heavy cream
• 1 cup of Parmesan cheese
• 2 tablespoons cream cheese
• salt and pepper

Instructions

Make pasta somewhere in this process.  I say this since I am very picky about my pasta being al dente, as are many other people in this world.  I always try to time the making of the pasta as the last thing to finish so it is just the way I want it . . . especially if you love angel hair pasta like I do . . . ready in 2 minutes!

In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes.

Add cream and cream cheese and cook until bubbly, followed by the Parmesan Cheese . . . mix until the cheese melts. 

Add salt and pepper to taste.

Mix some sauce with the pasta to keep it from sticking.

Skillet Chicken Nachos

I  love quick and easy one pot meals, especially when they show promise of versatility like this recipe from Betty Crocker.  It can be made with chicken, beef, pork or no meat at all.

Have you discovered the convenience of frozen chicken tenderloins?  They aren't usually very pricey and often go on sale.  You can take them from freezer to skillet as they thaw out before they are browned.  Perfect for this type of meal!  I have used them for years.  They also have boneless and skinless chicken breasts, but I prefer the tenderloins.  Try it sometime!

Ingredients

• 1 tablespoon olive or vegetable oil 
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces 
• 1 package (1 oz) Old El Paso® taco seasoning mix 
• 1 can (8 oz) tomato sauce 
• 1 medium red bell pepper, chopped (1 cup) 
• 1 can (15 oz) Progresso® black beans, drained, rinsed 
• 1 can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained 
• 2 cups shredded Mexican cheese blend (8 oz) 
• 6 oz tortilla chips (about 42 chips) 
• 1/4 cup chopped fresh cilantro

Directions

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

• 
  For Skillet Beef Nachos:
• Substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
• 
  
• 
  

Homemade Corn Dogs

It has been way too long since I've been to the state fair and it has been that long since I've had a corn dog.

Don't corn dogs conjure up childhood memories of the state fair?

Click here to go to Mika's Pantry recipe page.

Granny's Cream Corn

Cream Corn is one of those comfort foods that takes me back to my young adult days when I was first married.  JR's grandmother was one of the best cooks I have ever encountered.  Most of what she served at her dinner table came from her yard.  She is what we fondly refer to as a "Florida Cracker" in Florida . . . awesome southern comfort cooks who never cook anything out of a box!!  

About 5 or 6 ears of fresh corn on the cob . . . scrape the corn with a knife to get all of the corn pulp and corn juice out.  Silver Queen Corn is what I love to use if it is available.  The corn seems to be juicier and sweeter.

Melt a liberal amount of butter in a pan, stir in the corn and juices and about 1 tsp sugar (I don't measure, just taste . . . what I use for about 6 ears of corn). Cook until corn is tender.  Add more butter if necessary to add flour and milk to.

Add about 1 Tbsp flour, salt and pepper and a tiny amount of milk (better to use less and add as you go until you reach desired consistency, like gravy). Gradually add milk or half and half.  I think I'm safe in saying that I usually don't use more than a total of 1 cup of milk or half and half, more like 1/2 to 3/4 cup.  The less flour used, the better.

Cook for a couple of minutes . . . do not bring to a boil.

Sorry if this is confusing . . . it is how I cook unless I am using a recipe!  Please comment if something doesn't make sense to you.

Romano's Macaroni Grill Penne Rustica (copycat recipe)

Photo source:  Food.com

"The sauce is the key to this recipe....HEAVY CREAM, PARMESAN CHEESE, WINE, etc. with CHICKEN & SHRIMP, cooking the penne pasta is the easy part. This recipe makes an ample amount, and too tricky for me to attempt to scale it down."  Comment from Food.com

Romano's Macaroni Grill is one of my favorite restaurants!

After checking out the ingredient list, I can't wait to make this . . . shrimp and chicken with penne in a rich cream sauce spiked with marsala wine!

Click here to go to the recipe page from Food.com, which is a very impressive website with hundreds of recipes.  Check it out!

Biscuits with Sausage Gravy

I'm sharing one of my favorite things today . . . Biscuits with Sausage Gravy.

The posted recipe is from The Food Network with actual measurements  since I don't measure when I make my gravy, but I'm also including my recipe without measurements.

First of all . . . please please please do not use refrigerator biscuits!!!  Biscuits are so fast and easy to make and the quality and taste of the biscuits makes such a huge difference in this dish.

I'll agree with the choice of sausage . . . Jimmy Dean Sausage is the best!  I use the original version, but that is my preference.  I've never used the crumbles . . . I prefer sausage patties.

Since it is just The Captain and I, we don't need that huge gravy recipe.  If you want to make less, just cut the measurements in half or less.

The way I make mine . . . I make sausage patties for our breakfast with eggs, and I make one or two extra patties for the gravy, depending on how much I want to make or how much sausage we have on hand.

Once the sausage patties are done, remove from heat and set aside.

Add butter to the pan you cooked the sausage in (don't discard sausage drippings) and add equal part of flour once it is melted and bubbly . . . be careful not to burn the butter (amounts depend on how much gravy you want to make).

Gradually add milk and cook, constantly stirring, until the mixture thickens and comes to a boil.  Add salt and pepper to taste.  Crumble sausage patties set aside for the gravy into the mixture.  Adjust ingredients as you go to make sauce to the consistency and amount of gravy you prefer.

I've never made my gravy without butter . . . I just like the taste butter gives the gravy.  Instead of milk, I prefer to use half and half . . . no-fat half and half can be used if lighter version is desired, you really can't tell the difference.

Here is the Food Network's version . . .

Ingredients
can (16 ounces) refrigerated jumbo buttermilk biscuits (8 biscuits)
pkg. Jimmy Dean® Original Hearty Pork Sausage Crumbles
1/4 cup flour
2 -1/2 cups milk
Salt and ground black pepper to taste


Directions
Bake biscuits according to package directions.

Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.


Recipe and photo source

I've shared this recipe with . . .

Sun Dried Tomato, Basil & Mozzarella Pasta Salad

My favorite italian meat market and deli sells a salad that is so similar to this one!  It is one of The Captain's favorite things!!  Every time I walk into this deli, the smells that fill the air reminds me of my trips to this same deli as a little girl with my mom and nana . . . it brings back so many fond memories.  

The aroma of this salad is unbelievably delicious and now we can enjoy it at home. 

I'm so happy to have found this recipe from Angela at A Little About A Lot, a new blog discovery.  Visit her blog for more photos of her signature dish and lots of yummy recipes and crafts (link follows recipe) . . . I'm looking forward to checking out more of her posts.  One of the things I love so much about linky parties is finding awesome blogs like hers!  Thank you Angela :)

Sun Dried Tomato, Basil & Mozzarella Pasta Salad
1 lb Pasta (whatever type you like, but Angela likes using anything spiral)
4-5 Roma Tomatoes 
1 lb Mozzarella - chopped
1 cup Basil leaves 
1 cup Parmesan Cheese

Dressing
6 Sun Dried Tomatoes in oil - drain & chop
2-3 Garlic cloves 
6 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
2 tsp Salt 
1 tsp Pepper 

Boil pasta until al dente, drain, drizzle with olive oil and set aside.  

While pasta is cooking make the sauce.  

To make the sauce:
Blend your sun dried tomatoes & garlic in your processor.   Add the olive oil, red wine vinegar, salt & pepper and blend until smooth.  The longer it blends the more the sun dried tomato gets broken up and creates a darker and smoother sauce.

At this point you'll want to taste the sauce.  If it tastes too much like olive oil, add a splash of vinegar.   Add any additional salt & pepper to your liking.

Chop up the tomatoes & mozzarella and add to the cooked pasta.  Julienne the basil and add to pasta along with the parmesean. Mix and serve :)

Manja!!


Click here to go to Angela's original post with lots of photos of the process.

Quick Creamy Parmesan Chicken Penne

Easy and delicious!  I make a similar meal with alfredo sauce in a jar, which can be an alternative for this dish too.  

What I love about this recipe is that it is made in one pan . . . the pasta cooks in the sauce!  Love the concept :)

Ingredients

• 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
• 2 cups uncooked penne pasta
• 2 cups chopped cooked chicken (rotisserie, canned or leftovers)
• 1/3 cup shredded Parmesan cheese
• 1 cup diced tomato
• 1/4 cup Progresso® Italian style panko crispy bread crumbs  

Directions

HEAT cooking sauce, 1 1/2 cups water, 1 T. butter, salt and pepper to boiling in large skillet.

STIR in pasta; reduce heat to medium. Cover; cook about 10 minutes, stirring occasionally, until pasta is tender. Stir in chicken and cheese.

TOP with tomato and bread crumbs. Serve immediately.

Source