Garlic Roasted Chicken

I made this super simple recipe tonight.  It's a keeper, and as simple as can be!

This is the YouTube video where I got the recipe, and the only variation I made, was placing the chicken on a bed of sliced onions in the pan, so that the pan drippings would have that bit of added flavor.  Yum!!

http://youtu.be/vbReTDAFusk

Start by removing the chicken from the fridge, so that it won't be too cold when you start working with it.

Roast 3 jumbo bulbs of garlic, and mash the cloves together with a generous amount of salt and pepper.

With your hands, create a separation between the skin and the body of the chicken.

Use your hands to rub the garlic mixture generously between the chicken and the skin, on the breast side of the chicken.  Work the mixture all the way down, so that even the legs are being coated.

Make sure that the outside of the chicken is dry.

Rub any remaining mixture all over the outside of the chicken.

Salt and pepper the outside of the chicken.

Lay onion slices on the bottom of your pan.

Place chicken on onion slices.

Tie the chicken legs together, and tuck in the wings.

Bake at 425 for about 1 1/2 hours (or until meat thermometer inserted deep into thigh reads at least 160 degrees).

Baste with pan juices and allow to sit for about 10 minutes.

The skin should be crispy, with a beautiful golden color, while the inside is juicy and delicious!

(The bones can be used to make bone broth in a slow cooker if you want to take advantage of them too!)

Party Sandwiches

This is a fun recipe that I like to take to parties, or make at home to serve with soup.

16-24 Rolls (Sour Dough or King Hawaiian are both good with this, but you can really use any kind.)
1/2 stick Melted Butter
2 Tbsp. Poppy Seeds
4 Tbsp. Worcestershire Sauce
4 Tbsp. Mustard (Regular or Dijon)
Swiss Cheese Slices
Deli Sliced Ham

Melt the butter, then combine with the poppy seeds, Worcestershire sauce, and mustard.  Stir well.

Cut each roll in half, and spread sauce on both halves.  Put a slice of ham and a slice of cheese in each roll.  Close rolls.

Bake at 350 until cheese is starts to melt and bread is golden and crispy.  About 15-20 minutes.

Serve Warm.

Black Beans, Beef and Rice

I recently prepared a new recipe for my family, and it was a big hit with everyone!

I love it when that happens...because SOMEONE in our family (a cute little opinionated 4 year old), turns his nose up at most anything that is not Mac N Cheese these days!

What makes it even better, is that it is gluten free, so the whole crew can right dig right in, and not worry about Caylie getting sick...which has become a requirement around here.

I have made it twice so far, and the last time, as we were licking our plates clean, we decided that the next time I make it, I should do a double batch!

Black Beans, Beef and Rice

4 slices of bacon, cut into 1" pieces

1 lb. lean ground beef

1/2 c chopped onion

green pepper, chopped

2 cloves garlic, minced

1C long grain rice
1C water

14.5 oz. can diced tomatoes, undrained

15.5 oz. can black beans, drained and rinsed

1 1/2 t dried Italian seasoning

1t salt

1C shredded mozzarella cheese

Cook bacon in large skillet on medium heat.  Add beef, onion, pepper, and garlic.  Cook, stirring often, until beef has browned.  Add water, rice, tomatoes, beans, Italian seasoning, and salt.  Mix well.  Reduce heat, cover, and simmer until liquid is absorbed and rice is done (20 min. or so).  Sprinkle with cheese.

Ricki's Ravioli Chicken Salad

This is another great recipe that I got from Ricki. It is a hearty salad that can easily be served as the main course! The recipe originally was double this in quantity, but I have divided it in half below. Doubled, it fed probably 15-20 people!

1 rotisserie chicken (or 3 whole breasts cooked) cut up in bite size pieces
12 oz bag of fresh ravioli or tortellini
1 C red grapes
1/2 C fresh snow peas, uncooked
2-2 1/2 stalks celery (cut up fairly small)
1/2 cucumber peeled, seeded and sliced or cut up in bite size pieces
1/2 bunch green onion cut up
1/2 C Craisins
6 oz. marinated artichoke hearts (optional) (Ricki did add this)
1 kiwi, peeled and sliced
1/2 can mandarin oranges
1/2 bag of spinach
toasted pecans

Dressing:
1/2-3/4 C mayonnaise
1/3 C lemon juice
salt and pepper to taste

Combine all ingredients except kiwi, orange, spinach and pecans. Mix dressing well and add to salad. Just before serving, stir in spinach and garnish with kiwi, oranges and pecans.

Ricki's Spinach Pie

This is a delicious breakfast pie recipe that my sweet cousin Ricki made at a family reunion. Everyone was talking about how great it was!

16 oz. container of 2% low fat cottage cheese
10 oz. pkg. of frozen chopped spinach, thawed, well drained
1 C shredded low-moisture part skim mozzarella cheese
4 eggs, lightly beaten
1 jar (7oz) roasted red peppers, well drained, chopped
1/3 C grated Parmesan cheese
1 tsp. dried oregano leaves

Preheat oven to 350. Mix all ingredients until well blended. Pour into greased 9 inch pie plate. Bake 40 minutes or until center is set. (Usually takes about an hour)

Tips:
You can substitute 1/2 chopped red bell peppers for the roasted peppers

Janie's Ham Rolls

I got this little recipe from my cousin Janie. She made these for a family reunion, and everyone loved them. Simple but delicious! :)

package of frozen parker house style rolls
butter
brown sugar
deli sliced ham

Thaw rolls and then separate tops from bottoms. Melt some butter and brown sugar together in the microwave just enough to create a golden brown color. Spoon some of the butter and brown sugar into the bottom part of each roll. Top with a small piece of deli ham. Put tops of rolls back on, and bake as instructed on package.

Crock Pot Chicken Lasagna

This recipe is delicious! My whole family loves it!

Although it is one of the more complicated crock pot recipes that I have tried, it is very worth the effort! Even though it has spinach in it, my 3 year old loves it...that's gotta tell you something! :)

2 cans Cream of Chicken
1/2 package of frozen chopped spinach...thawed, drained and squeezed
1 (9 oz.) pkg. of frozen, diced, cooked chicken
1 (8 oz.) sour cream
1C milk
1/2 C Parmesan cheese
1/3 C finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
9 uncooked lasagna noodles
1C shredded mozzarella cheese

Stir together first 10 ingredients in a large bowl. Spray crock pot with Pam and place 3 lasagna pieces in bottom. Break pieces as necessary to cover the bottom. Spread 1/3 of the spinach mixture over the noodles. Sprinkle with 1/3 of the mozzarella. Repeat these 3 layers 2 more times. Cook on Hi for 1 hour and Lo for about 5 hours.

Notes...
* I was kind of generous on my cheese measurements. :)
* My lasagna started getting pretty crispy around the edges after about the 4th hour (which actually ended up adding to the flavor!), but keep an eye on it toward the end if it is your first time to make it.