Oven-Roasted Chicken | Itsy Bitsy Foodies (No Ratings Yet) Loading ... Print This Recipe Roasting a whole chicken in the oven or on the BBQ is easier than than you think, it just takes several hours (depending on the size of the chicken). This is my take on the roasted chicken that my mom would make for my family when I was a kid. Oven-Roasted Chicken Author: Itsy Bitsy Foodies Recipe type: Main Course Prep time: Cook time: Total time: Serves: 4-8 1 whole chicken2 Tbsp butter, softened2 Tbsp Dijon mustard2 Tbsp herbes de ProvenceDash of salt and pepper1 lemon, sliced1 onion, cut in 8ths5-7 garlic cloves, peeled and left whole2 Tbsp olive oil¼ cup white wine¼ cup low-sodium chicken broth1 Tbsp herbes de Provence Tags: Dijon mustard, garlic, herbes de Provence, lemon, onion, roast, roast chicken, roasted chicken, whole chicken
Italian Crescent Casserole A while back, I had you all help me pick a recipe to take to a potluck party. Now that the holiday’s are over, I am finally getting around to sharing the recipe I made. It was another dinner dish that was easy to put together and it was a big hit with everyone who tried it. Italian Crescent Casserole 1lb ground beef, cooked and drained1 cup garlic tomato pasta sauce1can (8 oz) Pillsbury® refrigerated crescent dinner rolls1½ cups shredded Italian cheese blend¼ teaspoon dried basil leaves In skillet, mix cooked beef and pasta sauce. Recipe adapted from Pillsbury. appetizers This week has been such a mess! I can't wait for next week for a total do over! I have so much to accomplish this weekend - thank goodness it's a 3day weekend! Meanwhile... let's look at some yummy mini appetizers that you can make with your garden's supply of ripe tomatoes (or on sale at the market heehee)! Anything with goat cheese, I am a HUGE fan! Whip up some caprese bites! BLT stuffed cherry tomatoes! I am a HUGE fan of serving bruschetta! Party add on! Don't have enough little plates to do a fancy mini appetizer spread?
Baked Potato Soup Everything you love about a baked potato loaded with cheddar, bacon and chives, in the form of a soup! I've had several requests to make-over this soup (You really like to challenge me, don't you!) I was a little stumped on how I was going to take something as carb rich as potatoes, with added fat like sour cream, cheese and bacon, light! I knew I had to hide a vegetable in this soup to bulk it up without added calories. Ingredients: 2 russet potatoes, washed and dried 1 small head of cauliflower, stem removed cut into florets1 1/2 cups fat free chicken broth1 1/2 cups 1% reduced-fat milksalt and freshly cracked black pepper1/2 cup light sour cream10 tbsp reduced-fat shredded sharp cheddar cheese6 tbsp chopped chives, divided3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer) Directions: Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Remove from heat.
Chick-Fil-Gay Sandwich – Chick-Fil-A Copycat Recipe If you’ve been dreaming of a way to make your very own junky fast-food-that’ll-kill-ya at HOME, today is your lucky day! Here is Chick-Fil-A’s secret recipe* and my secret* home-frying technique, because unlike those chicken behemoths, CFA and KFC, we little people don’t have pressure fryers in our kitchens. To make it “just like” CFA, serve on a buttered, toasted bun with two (only TWO) slices of dill pickle. Those very cheap, slightly yellowish “hamburger dills” work the best in my opinion, for the juice marinade and the pickles themselves. (And for the confirmed pickle-haters who’ve expressed concern over the chicken tasting pickle-y, fret not! Numerous commenters have agreed that the final product does not taste like pickles. Watch the oh-so-controversial Chick-Fil-Gay video here! Chick-Fil-A Copycat Ingredients Instructions Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about ½ inch thick all around. Notes
Recipe for Roasted Cabbage with Lemon (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This Roasted Cabbage with Lemon was first posted in March 2010, and I've made it many, many times since then.) My friend Robin lives about 45 minutes away from Salt Lake, so sometimes when she has an early morning meeting she stays at my house. Robin and I loved this roasted cabbage so much I made it again the very next day to take photos for the blog. Start preheating oven, then cut one head of cabbage into 8 wedges, cutting through the core. Carefully trim the strip of core on the edge of each cabbage wedge and lay cabbage wedges on a baking sheet so they aren't crowded. Whisk together the olive oil and lemon juice. Use a pastry brush to brush the top sides of the cabbage with the olive oil/lemon juice mixture and season generously with salt and fresh ground black pepper. Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully.
· Caribbean Chicken Soup and Parsley Dumplings And my two weeks of no meat has finally come to an end and I survived to tell the tale. Surprisingly I didn’t miss it at all! Even though I didn’t eat meat, I cooked it a few times for the Mr. because he just couldn’t survive without it. The fish tacos with mango salsa, carnitas tamales and cucumber margaritas that I prepared as a reward were a hit. While it was fun pushing myself beyond my comfort zone, I don’t see it as a permanent lifestyle. Now back to regular routine, I prepared a Caribbean version of Chicken and Dumplings. With each bite of this one pot meal you’re instantly transported to the Caribbean. Chicken Soup with sweet potatoes, pumpkin and corn 2 cups Caribbean Pumpkin, peeled, seeded and cut in 1 inch cubes 2 ears fresh corn 3 cups white sweet potato (boniato), peeled and cut in 2 inch cubes 1 onion, chopped 2 cloves garlic, crushed 6 sprigs thyme 1 bay leaf 1 wiri pepper ¼ tsp salt ½ tsp black pepper 2 tbsp margarine 4 boneless, skinless chicken thighs 4 cups chicken stock Notes:
Balsamic and Onion Pot roast Whenever we get a beef we go through the meat in a certain order, steaks are gone first, followed by the burger and stew meat, and lastly we always have roasts. It isn't that we don't like a good roast, but rather that I don't have a lot of experience producing a roast that is moist and juicy and flavorful. I don't want to waste a good cut of meat on experimenting, so I usually wait until there are no other choices left and then make the roasts. When this happened recently, I turned to Pinterest for inspiration. Balsamic and Onion Pot Roast 3-4 pound boneless chuck roastSeasoning Salt Onion Powder Garlic Powderblack pepper to taste1-2 T olive oil (depends on your pan)1/4 cup water to deglaze pan2-3 large onions, peeled and thickly sliced1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)1/2 cup balsamic vinegar1/2 cup tomato sauce Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Place onions in bottom of slow cooker.