I'll share my recipes if you'll share yours, November 2, 2010

15 years ago

Bacon and Apple Roasted Chicken

LifeÃ¢ÂÂs Ambrosia

It is no secret that I prefer the dark meat of chicken. ItÃ¢ÂÂs just so much more tender than the breasts. Especially on roasted chicken. By the time that legs and thighs are done cooking, the breasts are dry. That used to be my problem anyway. Until I discovered that if you place bacon on the top of the chicken breast while the chicken is roasting, the bacon bastes the chicken as it is cooking. This results in one of the most moist chicken breasts I have ever eaten.

1 (5 pound) chicken

4 tablespoons unsalted butter

2 cloves garlic minced

salt

1/2 braeburn apple

1/2 lemon

1 cinnamon stick

5 slices pepper bacon

1 cup chicken broth

1/2 cup apple cider

1. Preheat oven to 450 degrees.

2. Rinse and pat dry the chicken. Be sure to remove any gizzards that are inside the bird.

3. Lightly season the cavity of the chicken with salt.

4. Mix together the butter and garlic. Gently separate the skin of the chicken from the breast and place about 1 tablespoon of butter on top of each breast. Rub the remaining butter all over the chicken. Stuff the chicken with the apple, lemon and cinnamon stick. Place chicken in a roasting pan breast side up. Lay the 5 strips of bacon across the chicken securing each with a tooth pick. Pour chicken broth and apple cider around the chicken.

5. Place chicken in preheated oven. Cook for 15 minutes. Reduce heat to 325 and cook for 1 Ã¢Â" 1 1/2 hours or until temperature of the thigh reaches 170 degrees.

6. Remove bacon and discard. Cook for 15 Ã¢Â" 20 minutes more to brown the skin. Remove the chicken from the oven and allow to rest for 10 Ã¢Â" 15 minutes. The chicken will continue to cook during this time. The chicken is done when a thermometer inserted in the thigh reads 180 degrees.

7. Remove apples, lemon and cinnamon stick and discard. Carve and serve.

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Comments (5)

Marilyn Sue
15 years ago
Orange Jell-O Delight

1 - 20 oz. can crushed pineapple, drained
2 cans mandarin oranges, drained
1 - 6 oz. can frozen orange juice
1 small container of Cool Whip
1 small package Jell-O instant lemon pie filling
Grated Cheddar cheese

Add 3 cups boiling water to Jell-O, mix well. Add orange juice concentrate. Add drained pineapple and oranges. Mix
Put in refrigerator and let set up. Mix dry pudding with Cool Whip. Spread on top of set up Jello. Sprinkle with Cheddar cheese.

From Recipes Tried and True by Bobbi Q

Sue
Jasdip
15 years ago
Low-Fat Tomato-Zucchini Soup (Chatelaine magazine)
Pan-roasting zucchini quickly produces a nutty grilled-vegetable taste.

1 green or yellow zucchini
1 can diced tomatoes
2 cans chicken broth
1 cup water
1 tbsp dried dillweed
1/2 tsp freshly ground black pepper
1/2 cup uncooked small pasta shells
2 yellow or green peppers, chopped into 1" pieces
4 cups baby spinach
1/2 cup crumbled feta (optional)

Slice zucchini in half lengthwise and each half into 1/3" pieces. Lightly coat a large saucepan with oil over medium-high heat. Add zucchini. Stir occasionally until browned, 5 minutes. Remove.

Pour tomatoes, broth and water into pan. Add dillweed and black pepper. Bring to a boil over high heat. Stir occasionally. Stir in pasta; reduce heat to medium-high. Add peppers to soup. Boil, stirring occasionally, until pasta is cooked; 10 minutes.

Add zucchini and spinach to soup. Stir just until spinach starts to wilt. Remove from heat. Taste and add more seasonings if needed. Ladle into soup bowls and sprinkle with feta.
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I'll share my recipe, if you'll share yours, November 13, 2010
Q
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This looks like a long recipe, but it's just a stir-fry, so lots of ingredients. I found this recipe last week, and it's in my to-try-soon binder. It looks good! Perfect Pad Thai (Chatelaine---a Canadian Magazine) 1/2 of a 454-g (l lb) pkg rice-stick noodles, about 1/4 in. wide 1 tbsp (15 mL) dark sesame oil 350-g pkg extra-firm tofu 1/2 cup (125 mL) bottled tamarind paste (see note at bottom) 2 limes or 1 lemon 1/3 cup (75 mL) coarsely chopped cilantro 1 tbsp (15 mL) hot chili-garlic sauce, or 1 tsp (5 mL) hot chili flakes and 3 garlic cloves, minced 2 tbsp (30 mL) brown sugar 3 tbsp (45 mL) fish sauce 2 skinless, boneless chicken breasts 1 tbsp (15 mL) vegetable oil 340-g pkg peeled raw shrimp, preferably medium 1 red pepper, thinly sliced 3 eggs, beaten 3 green onions, thickly sliced 1 handful of bean sprouts 1/2 cup (125 mL) peanuts, coarsely chopped (optional) Fill a large bowl with boiling water. Add noodles, separating as you add. Soak, stirring occasionally to separate noodles, just until tender to the bite, 15 to 22 min. Drain well, then toss with sesame oil. Soaking noodles instead of boiling them gives a tender texture that’s not mushy. To draw excess liquid from tofu, remove from package, wrap in a clean tea towel and place on a large plate. Cover with another plate and weigh down with a heavy can. Let stand 15 min. Cut into small cubes. Meanwhile, place tamarind paste in a medium bowl. Squeeze in 2 tbsp (30 mL) juice from limes, then add cilantro, chili-garlic sauce and sugar. Pour fish sauce into a medium bowl. Slice chicken into thin bite-sized strips. Add to fish sauce. Toss to coat. Heat vegetable oil in a very large non-stick skillet or wok over medium-high. When hot, add chicken and fish sauce. Stir-fry until cooked through, 5 min. Turn into a large bowl. (At each stage of cooking, add oil to pan if needed.) Add shrimp and pepper. Stir-fry until shrimp are pink, 3 min. Add to bowl with chicken. Stir-fry tofu until warm and lightly golden, 2 to 3 min. Turn into bowl with chicken and shrimp. Add eggs. Stir often, until eggs are scrambled and cooked but not dry, about 1 min. Add to cooked ingredients in bowl. Turn drained noodles into pan. Pour tamarind and lime-juice sauce overtop. Cook, stirring frequently to coat, until hot, 1 to 3 min. Turn ingredients in bowl over noodles. Sprinkle with green onions, then toss to mix. If pan is too full, turn noodles and sauce into a bowl and toss with tongs or a fork and spoon. Taste and add more fish sauce or chili-garlic sauce, if you like. Serve topped with bean sprouts and peanuts. Great with lime wedges. TAMARIND SUBSTITUTION Although ketchup is a common replacement for tamarind paste, we prefer this tasty mixture: 1/4 cup (50 mL) tomato paste, 2 tbsp (30 mL) rice vinegar or freshly squeezed lime or lemon juice, 2 tbsp (30 mL) Worcestershire, 2 garlic cloves, minced, 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) water.
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I'll share my recipes if you'll share yours, November 6, 2010
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Sweet Potato Pineapple Breakfast Bread 1 cup packed light brown sugar 1 tablespoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon grated orange zest 1/2 cup whole milk 2 large eggs 1/3 cup vegetable oil 1 fifteen ounce can sweet potatoes in heavy syrup, drained 2 cups all purpose flour, divided 1 eight ounce can pineapple tidbits in syrup, drained Preheat oven to 350 degrees. Lightly coat a 9 x 5 inch non stick loaf pan with cooking spray, set aside. In a large bowl, combine all ingredients except 1 cup of the flour and the pineapple. Beat with electric mixer on low speed until blended. Increase to high speed, beat 2 minutes or until smooth. Add remaining 1 cup flour, beat on low speed until just blended/ Fold in pineapple and pour batter into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Makes 1 loaf. Sue
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I'll share my recipe, if you'll share yours, November 16, 2010
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woo-hoo, another quinoa recipe! Thanks Laurel!! This looks good, and it's real easy. Saucy Rosemary Pork with Chive Mashed Potatoes 1 pork tenderloin, sliced into 1/2" medallions 3 tbsp flour salt and pepper 1 tbsp olive oil, divided 1 cup sliced mushrooms 1 cup beef broth 1/4 cup light sour cream 1 tsp chopped fresh rosemary Cook some russet or yukon gold potatoes. Mash and stir in warm milk, salt, pepper and some chopped chives. Keep warm. Meanwhile mix the flour with salt and pepper and dredge pork slices. Heat half the oil in a large skillet on medium-high heat. Saute the pork 3-5 minutes per side. remove to a plate. Heat the remaining oil, and saute mushrooms 5 minutes. Pour in the broth and bring to a boil while scraping with a wooden spoon. Reduce the liquid slightly. Return the pork to the skillet; cook 5 minutes. Remove from heat and stir in the sour cream and rosemary. Season with salt and pepper if needed and serve with the mashed potatoes.
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I'll share my recipe, if you'll share yours, November 22, 2010
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Comments (11)
I've been wanting to make butter tarts since reading about them when Canada had Thanksgiving last month. Does this recipe sound like the cookies would taste about the same as making them in individual tarts? The squares would be so much easier, but not if the flavor is off. Butter Tart Squares (The Fig Tree blog adapted from Canadian Living magazine) 1 cup (250 mL) all-purpose flour 1/4 cup (50 mL) granulated sugar 1/2 cup (125 mL) salted butter 2 tbsp (25 mL) salted butter, melted 2 eggs, lightly beaten 1 cup (250 mL) packed brown sugar 2 tbsp (25 mL) all-purpose flour 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) vanilla 1 pinch salt 1 cup (250 mL) raisins 1/2 cup (125 mL) chopped walnuts Preparation 1. In bowl, mix flour with sugar; using pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square metal cake pan; bake in 350ÃÂ°F (180ÃÂ°C) oven for 15 minutes. NOTE: I used a food processed and pulsed the ingredients together until they mixture was crumbly. The mixture looked very crumbly and like it would not meld together in the oven. Do not worry! It all comes together in the end! 2. Filling: In bowl, mix butter with eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and walnuts; pour over base. 3. Bake in 350ÃÂ°F (180ÃÂ°C) oven until top springs back when touched lightly, 20 to 25 minutes. Let cool in pan on rack. Cut into squares. NOTE: I found that the crust was still quite crumbly even after I let the butter square tart sit & cool off on the counter. It was a bit difficult to cut. I suggest placing the pan in the fridge for an hour to set the crust completely. After I chilled the butter tart square, it was extremely easy to cut into perfect bite sized pieces. NOTE: I used unsalted butter instead of salted butter. I have to say, salted butter would have added a bit more flavour to the crust itself. I would recommend using the salted butter.
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patti43
15 years ago
Another one of my first on-line recipes. The crust is really good and could be used for quiche or other fillings. This is more like meat loaf in a crust.

Hamburger Pie

1 box pie crust mix
1/2 c. sharp cheddar cheese, grated
1/2 tsp. paprika
Dash of cayenne pepper

Prepare pastry mix as directed, but add the cheese, paprika and cayenne before the liquid. Roll half the pastry on a lightly floured board and fit in a 9" pie pan (not deep dish).

Filling:

1-1/2 lb. ground beef
1 small onion, minced
1-1/2 c. dry bread cubes
1 can beef bouillon or consomme (like Campbell's soup size)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
2 tsp. Worcestershire sauce

Cook beef and onion until meat loses its redness, breaking up the meat with a fork. Mix bread and bouillon and let stand a few minutes. Add to beef mixture with the remaining ingredients. Mix well and pour in the pie shell. Roll remaining pastry and put over the top, crimping the edges. Bake at 375 for 45 minutes.
ravencajun Zone 8b TX
15 years ago
We love this stuff even people who say they do not eat squash eat this.

SQUASH CASSEROLE

1 1/2 LBS SQUASH(or 2 cans squash)yellow
1 CAN CREAM OF CHICKEN SOUP
8 OZ SOUR CREAM
2 MED ONIONS CHOPPED
2 STALKS OF CELERY CHOPPED
1 CARROT GRATED
1 1/2 STICKS OF BUTTER OR MARGARINE
1 8 OZ PCK OF HERB STUFFING MIX
SALT N PEPPER TO TASTE

PREHEAT OVEN TO 350
SPRAY 13X 9 BAKING DISH with Pam

COOK SQUASH(drain) AND MASH ( ABOUT 30 MINS,)
COMBINE ALL INGREDIENTS IN BAKING DISH EXCEPT 1/2
STICK OF BUTTER AND HALF OF STUFFING MIX.(If you are using the stuffing mix that has separate seasoning pack use half now use the rest later)
MELT 1/2 STICK OF BUTTER AND MIX WITH REST OF STUFFING
MIX. POUR ON TOP OF CASSEROLE FOR TOPPING

BAKE AT 350 FOR 40to50MINS
LET STAND 15 MINS THEN SERVE.
YOU CAN USE THE FROZEN SQUASH ALSO.(cooked)
I found it easier to mix all the ingredients in a large mixing bowl before putting in to the casserole dish.
glenda_al
15 years ago
Quick Parmesan Couscous

2 cups chicken broth
1 tablespoon butter
1 (10-ounce) package plain, uncooked couscous
1/3 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Preparation
Bring 2 cups chicken broth and 1 tablespoon butter to a boil. Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes. Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper. Fluff with a fork, and serve immediately.

I'll share my recipes if you'll share yours, November 2, 2010

Comments (5)

Marilyn Sue

Jasdip

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patti43

ravencajun Zone 8b TX

glenda_al

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