Herb Roasted Chicken

I got this recipe from the cookbook, Stop and Smell the Rosemary, which a friend gave me last Christmas. The cookbook and this recipe are fabulous!

1 large whole chicken (4 pounds)
1 clove garlic, minced
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. chopped fresh oregano or marjoram (or 1/2 tsp. dried)
1/4 tso. freshly ground pepper
1/2 tsp. salt
1 Tbsp. olive oil

Preheat oven to 375 degrees. Rinse chicken inside and out with cold water. Remove pockets of fat just inside chest cavity (those I'm pointing at below). Pat dry.

Blend garlic, rosemary, thyme, oregano or marjoram, pepper, salt, and olive oil to make an herb paste. Rub herb paste over chicken and under skin.

Roast, breast side up, 20 minutes.

Turn and roast another 20 minutes. Turn again and roast another 35 minutes. Remove chicken from oven. Cover loosely with aluminum foil and let rest 15 minutes prior to carving. Serve chicken au jus with crusty bread (this is the BEST part!!!). The chicken juice makes an incredibly delicious dip for the bread.

BBQ Chicken Pizza

This has been a family favorite since a friend brought it to us after our first child was born. When we lived in CA, I made it using Claim Jumper BBQ Sauce (because I could buy it at the grocery store) and Gouda cheese (that I bought from Trader Joe's). Now, I use KC Masterpiece BBQ sauce and mozzarella cheese.

1 pizza crust (Boboli or any pre-made crust works. I make crust in my breadmaker and cook it for about 6 minutes before topping it.)
2 boneless, skinless chicken breasts, cooked and cubed
1/2-1 cup BBQ sauce, divided
red onion, thinly sliced
fresh cilantro, coarsely chopped
2 cups mozzarella or Gouda cheese

Toss the chicken with 1/4-1/2 cup BBQ sauce to coat. Spread remaining sauce over cooked crust. Top with chicken, cilantro, red onion, and cheese. Bake at 400 for 12-17 minutes or until cheese is bubbly and golden.

Poached Chicken Meal Starter

The above pictures are my chicken ready to cook and 5 bags of meal starters. I LOVE having cooked ground beef and cooked, cubed chicken in the freezer. Eliminating that step when it's time to make dinner saves so much time. It can also be a great money saver. I wait for chicken breasts to come on sale, purchase quite a bit and then poach and freeze it. Chicken meat used in soups, salads, sandwiches, and curry dishes is usually poached.

Here are some meals I use poached, cubed chicken in:
BBQ Chicken Pizza
Super Southwestern Bake
Chicken Salad Sandwiches
Chicken Enchiladas
Chicken Quesadillas

Here's how it's done: To poach chicken, simmer the chicken in salted stock or water to which 2 ribs of celery, 1 onion, and 1 bay leaf have been added. Cook the chicken until just tender, approximately 20 to 30 minutes. It is important to simmer and not boil the chicken. Boiling yields tougher meat. A low simmer yields more tender meat. Allow the meat to cool. Chop 2 chicken breasts, place in freezer bags (eliminate as much air as possible before sealing), and freeze for future use.

Vegetable Soup

2 Tb. olive oil
1 onion, minced
2 ribs celery, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves minced
Salt
5 cups vegetable broth
2 medium russet potatoes, scrubbed and chopped medium
1 (14 oz) can diced tomatoes, drained
1 cup frozen peas, thawed
Pepper

Heat the oil in a large pot over medium-low heat until shimmering. Stir in onions, celery, carrots, garlic, and 3/4 tsp. salt. Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
Stir in the broth, potatoes, and tomatoes. Bring to simmer and cook until the potatoes are tender, about 15 minutes. Off the heat, add the peas. Let the soup stand for 2 minutes. Season with salt and pepper to taste before serving.

This soup was really yummy and my whole family enjoyed it.

* To turn this soup into Minestrone replace the potatoes with one 16-19 ounce can of white beans that have been rinsed. Garnish bowls of soup with pesto and grated parmesan.

Coconut-Pecan Frosting

4 egg yolks
1 can (12 0z.) evaporated milk
1 1/2 tsp vanilla
1 1/2 C. sugar
3/4 C. butter
1 pkg. sweetened coconut (about 2 2/3 C.)
1 1/2 C. chopped pecans (optional)

Beat egg yolks, milk, and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden, stirring constantly. Remove from heat. Add coconut and nuts; mix well. Cool to desired spreading consistency.

German Chocolate Cake

4 oz. Baker's Chocolate
1/2 C. Water
2 C. Flour
1 tsp. Baking soda
1/4 tsp. Salt
1 C. butter, softened
2 C. Sugar
4 Eggs, seperated
1 tsp. Vanilla
1 C. Buttermilk

Preheat oven to 350. Cover bottoms of 3 9 inch round cake pans with wax paper; grease sides of pan. Microwave chocolate and water in a bowl for 1 1/2 to 2 minutes, or until chocolate is melted.
Stirring after 1 minute. Stir until chocolate is completely melted.

Mix flour baking soda and salt; set aside. Beat butter and sugar until creamed. Add egg yolks one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

Beat egg whites in small bowl until stiff peaks form. Gently stir into batter. Pour evenly into pans. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool layers completely and frost.

* Baker's makes a german sweet chocolate which is what I used. I think you could substitute another kind although it may change the flavor.

Red Velvet Cake

1 C. butter
2 eggs
1 1/2 C. sugar
1 Tb. cocoa
2 oz. red food coloring
2 1/2 C. cake flour
1 tsp. salt
1 C. buttermilk
1 tsp. vanilla
1 tsp. baking soda
1 tsp. vinegar

Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the butter, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together in a bowl. Add to the batter alternately with the buttermilk in 3 additions, beaing well after each addition. Blend in the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans

The batter is such a cool color. This recipe makes 24 cupcakes. They need to cook for about 12 minutes. Of course top with your favorite cream cheese frosting!

Bugs On a Log

2-4 celery ribs

peanut butter

craisins, raisins or dried cherries

Wash and dry celery. Cut ribs into 2-3 inch lengths. Spread peanut butter into the celery rib and top with dried fruit of your choice!

I debated about posting this simple recipe. I really want this cook book to be a place where I can flip through the posts/pages and remember all the things we love to eat. Especially when they are this healthy! I think we know so many recipes that we forget them, or forget we know them. I'm so glad we are gathering them all here!

Pictured here are cockroaches and fire ants on a log!

14th Ave. Cafe Fried Rice

3 Tbsp. vegetable oil
2 cloves garlic, minced (2 teaspoons)
1 rib celery, chopped
2 strips bacon, chopped
2 oz. cooked ham, chopped (1/3 cup)
2 eggs, lightly beaten
4 C. cooled cooked white rice (1-1/3 cups uncooked)--I often use brown rice.
1/2 C. mixed frozen peas and carrots, thawed
3 Tbsp. reduced-sodium soy sauce
Pinch black pepper
1/4 C. chopped green onion

Heat a large skillet or wok and add the oil. Add garlic, celery, and bacon and cook, stirring constantly, about 3 minutes. Add ham and eggs; cook, stirring, until lightly browned. Add rice, peas and carrots; toss well to mix thoroughly. Add soy sauce and pepper; stir-fry about 5 minutes. Add green onions; cook, stirring constantly, about 3 minutes longer or until done.

Chocolate Chip Cookies (w/Pudding Mix)

This is my family's favorite cookie recipe (w/out nuts).

1 cup (2 sticks) butter or margarine, softened

3/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 pkg. (4-serving size) JELL-O Instant Pudding & Pie Filling, any flavor (I use vanilla)

1 tsp. vanilla

2 eggs

2-1/4 cups flour

1 tsp. baking soda

1 pkg. (12 oz.) chocolate chips

1 cup chopped pecans

Beat butter, sugars, pudding mix and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in chunks and pecans. Drop dough by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake at 375°F for 8 to 10 minutes or until golden brown. Remove from cookie sheets. Cool on wire racks.

Glazed Pumpkin Chocolate Chip Cookies

This recipe came to me from Kelly Peterson. There are no eggs called for in this recipe.

Cookies
1 cup sugar
1 cup canned pumpkin
½ cup shortening
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
¼ tsp. salt
½ cup semi-sweet chocolate chips

Heat oven to 375. Mix sugar, pumpkin, and shortening. Stir in flour, baking powder, baking soda and spices. Stir in chocolate chips. Drop dough by teaspoons onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Immediately remove from cookie sheet; cool. Spread with glaze.
Glaze:
¼ cup butter
2 cups powdered sugar
1 tsp. vanilla
1-2 tbsp. milk

Heat butter in small saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Add milk until smooth.

Rice Mush

1 C. rice (3 C. cooked rice)

2 C. milk

2 beaten eggs

1 tsp. vanilla

sugar to taste

In a heavy pan combine all ingredients over medium heat till warm and slightly thickened. Sprinkle with cinnamon, if desired. 

We love this for breakfast with leftover rice! This is a recipe from Grandma Aleen. Steve remembers his mother making this many mornings too!

P.S. The flat pancake post is up. Look for it below. I started it awhile back so it is further down the page!

Super Southwestern Bake

I got this recipe from "Child" magazine (4/99 issue), and it's been a family favorite ever since. I always use cubed, cooked chicken and skip step one.

2 Tbsp. vegetable oil
1 ½ lbs. ground beef (or ground turkey, or cubed, cooked chicken breast)
1 15-oz. can black beans, drained
1 9-oz. can whole kernel corn, drained (or ¾ C. frozen corn, which is what I always use)
1 medium onion, chopped
8 oz. sour cream
1 C. mild salsa
3 cups crushed tortilla chips
8 oz. shredded cheddar cheese
1 medium tomato, chopped
2 Tbsp. fresh cilantro, washed and coarsely chopped (optional—this is my addition)

1. In a large skillet, heat vegetable oil. Saute beef (or turkey or chicken) for 5 to 6 minutes, until fully browned; drain.
2. Place meat in a large mixing bowl and combine with beans, corn, chopped onion, sour cream, and salsa. Stir until completely blended.
3. In a 2-quart casserole dish, spoon enough of beef mixture to cover the bottom. Arrange half of tortilla chip pieces on top of the meat mixture. Cover with half of remaining meat mixture. Sprinkle half of cheddar cheese over beef. Repeat this layering pattern with remaining beef mixture, chips, and cheddar cheese.
4. Bake for 10-12 minutes, until cheese is fully melted. I often cook for 15-20 minutes and place a piece of foil over the pan after the first 10-12 minutes. This keeps the cheese from getting too brown and allows the casserole to heat thoroughly. Immediately after removing from oven, top with chopped tomato and sprinkle cilantro over the dish.

Roasted Pumpkin Seeds

Separate the pumpkin seeds from the fiber. Then, combine the following ingredients:

1 Cup unwashed seeds
1/4 tsp. Worchestershire Sauce
1 Tablespoon butter or margarine
1/2 tsp. salt

Spread in a shallow baking pan and bake for 2 hours at 250°. Stir occasionally (every 15 minutes or so) until the seeds are crisp, dry, and golden.