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In , on October 7, 2015 with No Comments

Roasted Chicken with Herb Butter, Onions and Garlic

Nothing says traditional family dinner to me more than having chicken on the menu. My favorite memories growing up were having fried chicken at my grandmother’s house, along with her baked mac and cheese, fresh cherry pie and homemade ice cream. While I love fried chicken, to me roast chicken is pure comfort food.

Like my grandmother did, we raise our own chickens for both meat and eggs. The taste is beyond compare to what you can buy in the grocery stores. Kevin loves to barbecue chicken, but my favorite way to prepare the birds is through roasting. You can do any flavor profile you want, from Cajun to French or just plain salt and pepper. All you need is a pan large enough to hold the bird and a hot oven.

This recipe is super simple. Fresh herbs are best, but if you use dried herbs, just cut back a bit on the amounts. You can definitely eat the onions and the garlic after the dish is finished (Kevin and the boys did), but I primarily added these to flavor the sauce and flavor the bird from the inside out.

 

Roasted Chicken with Herb Butter, Onions and Garlic

8 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme, plus 3 large sprigs
1 tablespoon chopped fresh rosemary, plus 3 small sprigs
1/2 teaspoon sea salt or other coarse salt

1 roasting chicken, about 7 pounds, rinsed and patted dry
4 medium onions, peeled and quartered
14 garlic cloves, peeled

1 cup chicken stock or broth
1/2 cup white wine
1 1/2 teaspoons all-purpose flour

Mix the butter, chopped herbs and 1/2 teaspoon sea salt in a bowl, and blend well. If not using right away, refrigerate, but have the butter at room temperature when preparing the bird.

Preheat the oven to 400 degrees Fahrenheit. Sprinkle the cavity of the bird liberally with salt and pepper. Place half an onion, a couple garlic cloves and the herb sprigs inside the cavity of the chicken.

Place the chicken on a rack inside a large roasting pan. Spread about 2 tablespoons of the herbed butter underneath the skin of the chicken over the breast meat. Spread about 3 tablespoons of the herbed butter over the chicken skin, and truss the legs together. Sprinkle salt and pepper over the butter mixture. Scatter the remaining onions around the chicken.

Roast the chicken for 30 minutes. Scatter the remaining garlic cloves around the chicken, and brush the chicken, onions and garlic with some of the remaining herbed butter, reserving about 2 tablespoons for the sauce. Roast the chicken for another 60 minutes, occasionally basting with more of the herbed butter, until the internal temperature of the chicken thigh is 180 degrees Fahrenheit. The chicken should be golden brown at this point.

Remove the chicken to a serving platter, and tent with foil to keep warm.

Drain the drippings into a saucepan, including any browned bits at the bottom of the roasting pan. Add the chicken stock and white wine to the saucepan. Stir the 1 1/2 teaspoons of flour into the reserved 2 tablespoons of herbed butter to make a paste. Add the paste to the sauce, and whisk until combined. Simmer the sauce over medium heat until slightly thickened, about 5 minutes. Season to taste with salt and pepper.

Serve the sauce over the chicken.

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In on October 2, 2015 with No Comments

Jaegerschnitzel – Pork Cutlet with Mushroom Red Wine Gravy

In honor of my family’s German heritage, I decided to make a German-influenced dinner. While most people first think of sauerbraten, which I’m not crazy about, or brats as something they would have during Oktoberfest, I decided to search for a schnitzel-type main course. While searching through the mountain of saved recipes I have on Pinterest, I came across a recipe for jaegerschnitzel from Bacon, Butter, Cheese & Garlic that sounded scrumptious. I think my German grandparents would have approved of this recipe, as it’s fantastic. To round out the meal, we also had Sweet and Sour Red Cabbage and Kirschenmichel (traditional German cherry cake).

 

Jaegerschnitzel

4 boneless pork chops
1 cup all-purpose flour
1 cup panko breadcrumbs
Garlic powder
Onion powder
Black pepper
Seasoned salt
Dried parsley
Olive oil
2 eggs
1/2 pound bacon, chopped

Sauce Ingredients:

2 tablespoons butter
2 cloves garlic, minced
2 shallots, chopped
3 tablespoons all-purpose flour
8 ounces mushrooms, sliced
1/4 cup red wine
2 tablespoons sour cream
2 cups beef stock
2 tablespoons chopped parsley

Cook the bacon until crisp. Reserve 2 tablespoons of the bacon grease.

Pound the pork chops to about 1/4-inch thickness. Mix together the flour with some garlic powder, onion powder, black pepper, seasoned salt and dried parsley. (Amounts of spices are up to your family’s taste – start with 1 teaspoon of each and adjust as needed.)

In another bowl, whisk the 2 eggs together with a splash of water.

In a third bowl, mix the panko with 1/2 to 1 teaspoon each of garlic powder, black pepper, onion powder, seasoned salt and dried parsley.

Drizzle a generous amount of olive oil in a large skillet. Dip the pork cutlets in the flour, then into the egg, and finally into the panko mixture, pressing down to coat. Fry the cutlets in the olive oil until browned and crispy on both sides and done through. Drain them on paper towels, and keep warm in a 200 degrees Fahrenheit oven.

For the sauce, put the reserved bacon grease and butter into a large skillet, and melt the butter. Cook the shallots and the mushrooms over medium-high heat until tender. Deglaze the pan with the red wine. Sprinkle the flour over the mushroom mixture, and stir to combine. Cook for about 3 to 5 minutes, to cook off the taste of the flour and allow the roux to form. Add in the beef stock, garlic, salt and pepper to taste, and sour cream. Whisk everything together to combine. Continue cooking and whisking until thickened and bubbly.

Serve the sauce over the pork cutlets, and garnish with the bacon the chopped parsley.

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In , on October 1, 2015 with No Comments

Cheesy Scalloped Potatoes and Ham

Scalloped potatoes are a favorite in our house, and when you add ham to the dish, you have a meal ready to go in just about an hour. Casseroles are a good dinnertime option in our house, as I can prepare everything ahead of time, refrigerate if needed, and pop the dish in the oven once they guys get home from work.

 

 

Cheesy Scalloped Potatoes and Ham

4 cups sliced potatoes, sliced 1/2-inch thick (peeled or unpeeled – your choice)
2 cups diced ham
1/2 cup diced onion
6 tablespoons butter
3 tablespoons all-purpose flour
2 cups half and half (or whole milk)
2 cups shredded cheddar cheese
Salt and pepper to taste

Grease a 9 x 13-inch baking dish. Place sliced potatoes and diced ham in the baking dish.

In a saucepan, melt butter over medium-high heat, and cook the onions until they are translucent. Add the flour, and cook for about 5 minutes, or until the flour begins to turn a light brown color, stirring constantly to form a roux. Add the half and half (or milk) and the cheddar cheese, and stir until the mixture thickens. Add salt and pepper to taste.

Pour the cheese mixture over the potatoes and ham, and bake in a 350 degrees Fahrenheit oven for approximately 60 to 70 minutes, or until the potatoes test done, and the casserole is browned and bubbly.

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In , , on September 30, 2015 with No Comments

Jumbo Stuffed Shells

The boys and I love anything Italian, and while I usually make lasagna when I need a recipe for lots of people, I decided to make stuffed pasta shells last night instead. The ingredients are basically the same, but it gives a fun presentation when I use the shells.

This recipe is one I just “throw together” without a recipe, so the amounts given are just an estimate. Feel free to vary the spice amounts to your family’s tastes. I ended up with 34 stuffed jumbo pasta shells. I almost didn’t get a picture of them either – the boys and their friend simply devoured them.

 

Jumbo Stuffed Shells

1 package jumbo pasta shells
1 pound ground beef
1 pound ground Italian sausage
1 small container ricotta cheese or small-curd cottage cheese
2 eggs
1 cup fresh spinach, finely chopped
1 cup shredded mozzarella
1/2 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon parsley flakes
One jar good marinara sauce (or use homemade)

Cook pasta shells according to package instructions. Set aside.

In a skillet, brown the ground beef and Italian sausage until no longer pink. Drain.

In a large bowl, combine the ricotta cheese, mozzarella cheese, eggs, chopped spinach and spices. Add the drained, browned ground meats. Stir until well combined.

Stuff the meat and cheese mixture into each pasta shell. Place in a greased 9 by 13-inch baking dish. Pour the marinara sauce evenly over the pasta shells. Bake in a 350 degrees Fahrenheit oven for approximately 30 to 35 minutes, or until the cheese is bubbling in the shells.

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In , , on September 15, 2015 with No Comments

Taco Salad For A Crowd

When you have kids in sports, you frequently have potluck dinners, whether before a cross country meet, football game or after the season for an awards banquet. One of my go-to recipes for these events is taco salad, first because the kids usually eat all of it (and I don’t have to worry about leftovers) and second because you can make a large recipe. I usually end up making this in my lasagna pan so I’ve got room to mix everything together. I got this recipe when I was in 4-H from one of our group leaders.

If you aren’t making a dish for an entire team and don’t want to have taco salad for days on end, this recipe can easily be halved.

 

Taco Salad For A Crowd

1 1/2 pounds ground beef (you can use your favorite ground meat: turkey, venison, beef, pork or even chicken)
1 package taco seasoning (optional)
3 packages ready-to-eat salad greens
1 can kidney beans, rinsed and drained
1/2 a medium red onion, diced
2 cups cherry tomatoes, halved
16 ounces sliced black olives
2 cups shredded cheddar cheese
1 bag original flavor Doritos, crushed
1 bottle Catalina salad dressing
Sour cream (optional)

In a large skillet, brown the ground beef until no longer pink; drain excess fat. Add taco seasoning to the browned meat (if using), mixing well until combined.

While the meat is browning, in a large bowl combine the remaining ingredients except the sour cream and Catalina dressing. Add the browned ground beef. Pour the Catalina salad dressing over the ingredients, and mix well until the salad dressing evenly coats everything. Serve with sour cream if desired.

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In , on September 10, 2015 with 2 Comments

Herbs de Provence Roasted Chicken

The honey-roasted chicken was a hit, so I’ve been on the search for another roasted chicken recipe. I stumbled across this recipe on Pinterest, at the Taste Love and Nourish blog. I love Dijon mustard and herbs de Provence, so this sounded like a match made in heaven. It smelled so delicious while roasting that I could hardly wait. I served the chicken with mashed potatoes and mixed veggies.

 

 

 

 

Herbs de Provence Roasted Chicken

1 roasting chicken, 5 to 7 pounds, giblets removed, rinsed and dried well
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 clove garlic, finely minced
1 teaspoon onion, finely minced
1 teaspoon herbs de Provence
1/4 teaspoon poultry seasoning
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 cups low-sodium chicken broth or stock

Preheat the oven to 450 degrees Fahrenheit. Place the dried chicken on a rack inside a large roasting pan.

In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Place 1 to 2 teaspoons of the herb mixture under the breast skin, and rub it around. Use the remaining herb mixture to rub over the rest of the bird.

Tuck the wings under the bird to prevent overbrowning, and tie up the legs with kitchen twine.

Place the chicken in the oven, and reduce the temperature to 375 degrees Fahrenheit. Cook about 20 minutes per pound (around 2 hours), or until a meat thermometer reads 160 degrees Fahrenheit when inserted into a thigh. After 1 hour of roasting, add 2 cups of chicken stock to the roasting pan. Baste the chicken with the stock occasionally during the last hour of roasting.

Remove the chicken from the oven, and let it rest for 15 to 20 minutes. If desired, use pan drippings to make gravy.

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In , on August 30, 2015 with No Comments

Honey Roasted Chicken

We raised chickens this year, for the first time in a few, and after the poultry/avian flu problem earlier this year, boy am I glad we did. These are meat chickens, and we’ll be getting some laying hens in a few weeks so I can stop paying $4 for a dozen eggs – and have tastier eggs to boot.

Now that we have all these chickens in the freezer, I’ve been on the hunt for different recipes. We love fried chicken and barbecue chicken, but you can only eat those so many times without never wanting to see a chicken again! I found a recipe on Oh, Sweet Basil for honey-roasted chicken, and I think I’ve found a new favorite! Not only is the recipe easy, but the accompanying sauce is tasty and complements the honey very nicely. The guys said I can definitely make this again.

 

 

 

Honey Roasted Chicken

1 tablespoon salt
2 teaspoons pepper
1 teaspoon paprika
2 whole chickens (3 1/2 to 4 pounds each), giblets discarded (or saved for another use)
1 teaspoon cornstarch
1 cup plus 1 tablespoon water
1/2 cup honey
5 tablespoons apple cider vinegar
1 cup chicken broth
2 teaspoons dried thyme leaves
2 tablespoons butter

Preheat the oven to 375 degrees Fahrenheit, and move the rack to the center position.

In a small bowl, combine the salt, pepper and paprika. Pat the chicken dry with paper towels, and rub the spice mixture under the skin and over the outside of each bird. Tuck the wings behind the back, and tie the legs together with kitchen twine to ensure even cooking.

Stir the cornstarch and 1 tablespoon water together in a small bowl until well combined. Set aside.

In a small saucepan, bring the honey and 4 tablespoons of the cider vinegar to a simmer over medium-high heat. Cook until the mixture is reduced to about 1/2 cup, about 8 to 10 minutes, stirring occasionally. Slowly whisk the cornstarch mixture into the glaze. Return to a simmer, and cook for one minute. Set aside.

Arrange the chicken, breast side down, on a rack inside a roasting pan. Roast until the chicken is golden, about 35 minutes. Remove the roasting pan from the oven, and carefully flip the chicken so it is breast side up. Raise the oven temperature to 450 degrees Fahrenheit. Pour 1 cup water and the chicken broth into the roasting pan. Return the pan to the oven, and roast until the thigh meat registers 165 to 170 degrees Fahrenheit, about 35 to 45 minutes. Brush the chicken evenly with a thick layer of the glaze, and continue to roast until the glaze is golden brown, about 10 minutes.

Transfer the chicken to a cutting board, and brush with the remaining glaze. Let rest for 15 minutes.

While the chicken is resting, pour pan juices into a saucepan, and skim off any fat. Stir in the thyme. Bring to a simmer, and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes. Off the heat, whisk in the butter and the remaining 1 tablespoon of cider vinegar. Season with salt and pepper to taste. Carve the chicken, and serve with the sauce.

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In , on April 11, 2015 with No Comments

Days of Casseroles: Day 8 – Sauerkraut and Pork Chops Casserole

We love pork chops, and we love sauerkraut, especially our homemade kraut that we make about every other year. Since we plant huge late-Dutch flat cabbages, we usually make a batch of kraut that lasts us 2 years. When I saw this recipe on Taste of Home, I knew I had to try it and give us another way of using up all that kraut.

 

Sauerkraut and Pork Chops

3 cups sauerkraut, well drained (I used home-canned kraut)
2 cups applesauce
1/2 cup chicken broth (I used Wildtree’s chicken broth)
1/2 pound bacon, cooked and crumbled
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon oregano
1/2 teaspoon salt (optional if your kraut is fairly salty)
1/2 teaspoon pepper
6 pork chops, 1-inch thick (about 7 ounces each)
2 tablespoons canola oil
1/4 teaspoon paprika

In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings. Spoon into an ungreased 9 x 13-inch baking dish.

In a large skillet, brown pork chops in oil; drain. Place chops over sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350 degrees Fahrenheit for 1 to 1 1/4 hours, or until a meat thermometer reads 160 degrees Fahrenheit.

Yield:  6 servings

I admit to liking a Bavarian-style sauerkraut, which is a little sweeter than traditional kraut. My family, however, does not. This recipe definitely tastes like a Bavarian kraut, so keep that in mind if your family prefers a tangy, sour sauerkraut.

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In , , on April 10, 2015 with No Comments

Days of Casseroles: Day 7 – Chicken Cordon Bleu Casserole

One of the recipes I found on Pinterest that I’ve been wanting to try is from Jo and Sue, a chicken cordon bleu casserole. I absolutely love chicken cordon bleu, but to make it the “traditional” way takes too much time for me these days. But I love the flavors, and when I saw this recipe on their blog, I knew I had to add it to my list of recipes to try during our experiment. And I was right – the family loved this and wants me to make it again 🙂

 

 

 

Chicken Cordon Bleu Casserole

6 cups cooked chicken, diced
1 1/2 cups cooked ham, diced
8 slices Swiss cheese
4 1/2 tablespoons butter
4 1/2 tablespoons flour
3 1/4 cups milk
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1 1/2 cups Panko bread crumbs
6 1/2 tablespoons butter, melted
1/2 teaspoon salt
2 teaspoons dried parsley

Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with cooking spray. Sprinkle chicken and ham evenly in the dish. Cover with Swiss cheese slices.

Melt the 4 1/2 tablespoons butter in a large pot. Add the flour to form a roux. Slowly whisk in the milk until smooth. Continue to whisk until the sauce starts to thicken, which takes about 2 to 3 minutes. Remove from the heat, and stir in the lemon juice, mustard, paprika, salt and pepper. Pour sauce over the casserole.

For the topping, combine the Panko bread crumbs, 6 1/2 tablespoons melted butter, seasoning salt and parsley. Sprinkle over the casserole.

Bake uncovered for 45 to 55 minutes, or until golden brown on top. Let sit for 5 minutes before serving.

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In , , on April 7, 2015 with No Comments

Days of Casseroles: Day 4 – Easy Shredded Chicken Mexican Lasagna

I have this huge list of different casserole recipes I’ve been wanting to try, so can you believe I’m stumped on day 4?? Well, not really. It’s just I’m refusing to go grocery shopping until I whittle away on a few things still in the freezer and cupboards. Once I get through what’s already here, I can go grocery shopping with a more focused idea of exactly what I need to get based on the recipes I’ll be making each week. I’m such a terrible grocery shopper – I buy what I see. Yes, I make a list and get what’s on it, but I always end up spending way more than I should on impulse purchases. I’m hoping this casserole-a-day experiment will help us save on our grocery bill by narrowing my shopping list down to EXACTLY what I have to have for my meals. I should have a better idea how this will work by the end of April. 🙂

For this recipe, I used what I had in my pantry. The sauce mix was an impulse buy, with me thinking I’d use the crockpot for an easy-to-fix meal. Since that didn’t happen and it’s still sitting in my cupboard, I’m using it in this recipe, although I definitely prefer to make my enchilada sauce from scratch.

 

 

Easy Shredded Chicken Mexican Lasagna

1 package flour tortilla shells
1 package Campbell’s Slow Cooker Mexican Red Chile Taco sauce***
1 1/2 pounds cooked, shredded chicken breast
1 package cream cheese, softened
1 package frozen corn, thawed
1 can diced tomatoes, drained well (I used home-canned grape tomatoes)
1 can black beans, rinsed and drained (I found a use for my home-canned black beans!)
Shredded cheddar cheese, divided
Sour cream, guacamole, chopped onions for garnish, optional

Combine the cooked chicken, cream cheese, diced tomatoes, black beans and corn in a large bowl. Mix until well combined.

Grease a 9 x 13-inch pan. Place one layer of the flour tortillas on the bottom of the baking pan. Layer half the chicken mixture on top of the tortillas. Sprinkle some cheddar cheese on top of the meat mixture. Repeat layers. Pour the Campbell’s sauce over everything. Top with remaining cheddar cheese. Cover with foil.

Bake casserole in a 350 degrees Fahrenheit oven for about 40 minutes. Uncover casserole and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Serve with sour cream, guacamole, chopped onions if desired.

***If your family loves spicy food, you’ll love Campbell’s Slow Cooker Mexican Red Chile Taco sauce. My family said it was too spicy and asked that I remake this with my homemade mole sauce, which isn’t so spicy. They did like the casserole overall, though – so fair warning to those of you who like a milder taco dish 🙂

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