Creamy Chicken and Chile Enchiladas - Britta
Herb Roasted Chicken - Cheryl
Chicken Cordon Bleu Casserole - Elsje
Baked Chicken Chimichangas - Jeana
Spicy Pork Roast with Rosemary Potatoes - Kim Rogers
Hawaiian Crock Pot Chicken - Kim Roylance
Jamie Oliver's Cracking Burgers - Kimberly
Crock Pot Potato Soup - Stacey
Friday, February 10, 2012
Herb Roasted Chicken
1 whole chicken, turkey, or turkey breast
Kosher salt
Olive oil
Dried thyme, rosemary and sage -or herbs of your choice
Place poultry in large bowl and cover with water. Add about ½ cup kosher salt per gallon of water (you can just estimate). Cover and refrigerate 12-24 hours, depending on the size of the bird, you may have to turn it over after 12 hours and let the other side soak in the brine the other 12 hours.
Rinse off the brine; pat dry, place on roasting pan. Lightly brush olive oil all over bird and sprinkle it with herbs. Bake it breast side down at 350 for 30 minutes. Turn it over and bake 30 more minutes or until internal temp reaches 165, or leg joint juices run clear when cracked back. While baking, cover loosely with foil if it begins to brown too much or splatter juices all over the oven. Let stand 10 minutes before slicing.
Kosher salt
Olive oil
Dried thyme, rosemary and sage -or herbs of your choice
Place poultry in large bowl and cover with water. Add about ½ cup kosher salt per gallon of water (you can just estimate). Cover and refrigerate 12-24 hours, depending on the size of the bird, you may have to turn it over after 12 hours and let the other side soak in the brine the other 12 hours.
Rinse off the brine; pat dry, place on roasting pan. Lightly brush olive oil all over bird and sprinkle it with herbs. Bake it breast side down at 350 for 30 minutes. Turn it over and bake 30 more minutes or until internal temp reaches 165, or leg joint juices run clear when cracked back. While baking, cover loosely with foil if it begins to brown too much or splatter juices all over the oven. Let stand 10 minutes before slicing.
Hawaiian Crockpot Chicken
2-4 frozen chicken breasts
1 bottle of Lawry's Hawaiian marinade
1 can of drained pineapple chunks
1 sliced green pepper (optional)
Put frozen chicken in crock pot, add 1 bottle of Lawry's Hawaiian marinade, 1 can of drained pineapple chunks, 1 sliced green pepper (optional). Cook on high for 3-4 hrs or on low for 5-6 hrs. Remove chicken and shred or cut into pieces. Return chicken to mixture. Serve over rice.
1 bottle of Lawry's Hawaiian marinade
1 can of drained pineapple chunks
1 sliced green pepper (optional)
Put frozen chicken in crock pot, add 1 bottle of Lawry's Hawaiian marinade, 1 can of drained pineapple chunks, 1 sliced green pepper (optional). Cook on high for 3-4 hrs or on low for 5-6 hrs. Remove chicken and shred or cut into pieces. Return chicken to mixture. Serve over rice.
Spicy Pork Roast with Rosemary Potatoes
For the pork:
1 tsp ground cumin
1 Tbs red pepper flakes
1/2 tsp black pepper
1 Tbs garlic powder
1 Tbs salt
1 (3-pound) pork roast, cut into 4 stekas, 2-in thick
For the potatoes:
3 russet potatoes, cut into 1" pieces
2 sprigs rosemary, stripped
2 Tbs vegetable oil
Salt
For the Sweet and Sour Sauce
3/4 c sugar
1/2 c red wine vinegar
1 c orange juice
1 Tbs butter
Preheat the oven to 400 degrees.
To prepare the pork: Mix spices together in a small bowl. Rub mixture over pork. Let set at room temperature, 30 minutes.
Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a smal saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking sweet and sour sacue until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
In a 13" cast iron skillet (I've always just used my regular 12" oven safe skillet), heat 2 Tbs vegetable oil. When pan is smoking hot, add pork, and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
Serve pork chops with rosemary potatoes and drizzled with the sweet and sour sauce.
1 tsp ground cumin
1 Tbs red pepper flakes
1/2 tsp black pepper
1 Tbs garlic powder
1 Tbs salt
1 (3-pound) pork roast, cut into 4 stekas, 2-in thick
For the potatoes:
3 russet potatoes, cut into 1" pieces
2 sprigs rosemary, stripped
2 Tbs vegetable oil
Salt
For the Sweet and Sour Sauce
3/4 c sugar
1/2 c red wine vinegar
1 c orange juice
1 Tbs butter
Preheat the oven to 400 degrees.
To prepare the pork: Mix spices together in a small bowl. Rub mixture over pork. Let set at room temperature, 30 minutes.
Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a smal saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking sweet and sour sacue until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
In a 13" cast iron skillet (I've always just used my regular 12" oven safe skillet), heat 2 Tbs vegetable oil. When pan is smoking hot, add pork, and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
Serve pork chops with rosemary potatoes and drizzled with the sweet and sour sauce.
Chicken Cordon Bleu Casserole
6 chicken breasts
6 slices of ham
6 slices Swiss cheese
2 cans Cream of Chicken soup
1/4 c. butter+ 3 T. butter (separted)
1 box Stove Top Stuffing
Place chicken in the bottom of a 9x13 casserole dish. Layer with ham and cheese. Mix cream of chicken soup with 1/4 c melted butter. Pour over meat and cheese. Pour box of Stove Top over the top and then drizzle with 3 T. melted butter. Bake at 350 for 35-40 minutes or until chicken has reached 180 degrees.
6 slices of ham
6 slices Swiss cheese
2 cans Cream of Chicken soup
1/4 c. butter+ 3 T. butter (separted)
1 box Stove Top Stuffing
Place chicken in the bottom of a 9x13 casserole dish. Layer with ham and cheese. Mix cream of chicken soup with 1/4 c melted butter. Pour over meat and cheese. Pour box of Stove Top over the top and then drizzle with 3 T. melted butter. Bake at 350 for 35-40 minutes or until chicken has reached 180 degrees.
Crock Pot Potato Soup
1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 -14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!
3 -14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!
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