Tuesday, April 26, 2011

Roasted Chicken

Let me preface this by telling you that I do not eat meat off of bones. Like ever. But my sister convinced me to try this easy recipe and I did. And I loved it (as long as hubby cuts it off the bone first).

Roasted Chicken
1 whole (6-7lb) chicken
about 4 T kosher salt
2 white onions, 1 sliced in to rings and 1 diced
1 c diced celery
1 c diced carrots
4 cloves garlic, minced
1 T black pepper
2-3 lemons, sliced into rings

1. Pull all of the guts and grossness out of the bird and rinse inside and out. Liberally apply salt to outside of bird and throw some (about a tablespoon) in the hole, too.
2. Place on a dinner plate, wrap bird and dinner plate in saran wrap, and refrigerate overnight, or at least for a few hours.
3. Preheat oven to 400*; line a roasting pan well with foil and grease.
4. In a small bowl, combine the celery, carrots, garlic, pepper, and chopped onion; stuff bird with mixture.
5. On the bottom of the pan, lay a layer of sliced onion and then a layer of lemon slices.
6. Place the bird in the pan and cook, uncovered, for 2 hours.
I'm not a huge fan of the stuffing, but I do like to serve the meat with a drizzle of the lemon juices from the bottom of the pan.

Tuesday, April 19, 2011

Aloha Bread

Aloha Bread
3/4 cup butter, softened
2 cups sugar
4 eggs
2 over-ripe bananas
4 cups [wheat] flour
2 t baking powder
1 t baking soda
1 t salt
1- 20 oz can crushed pineapple, undrained
¾-1 cup chopped pecans
1 cup coconut flakes

1. Preheat oven to 325*; grease 2 loaf pans and set aside.
2. In a large mixing bowl, cream butter, and sugar; add eggs; stir in bananas.
3. In separate bowl, mix flour, baking powder, baking soda, and salt; blend well into banana mixture, but be careful not to over mix.
4. Stir in pineapple, pecans, and coconut; mix on low speed until blended.
5. Pour into pans; bake for 60-80 minutes, until passes toothpick test.

Tuesday, April 12, 2011

Slow Cooker Chicken and Rice Casserole

Slow Cooker Chicken and Rice Casserole
2 chicken breasts, raw (mine were frozen even)
1 c [brown] rice, uncooked
1- 14.5 oz can chicken broth
1- 10.75 oz can cream of chicken soup
1- 4 oz can sliced mushrooms, drained
1 pkg onion soup mix (I used onion dip mix and it worked great)

1. Mix all ingredients in slow cooker.
2. Cook on low for 4-6 hours.

Tuesday, April 5, 2011

Tangy Lime Spaghetti

Super easy, super quick, super tangy.
This recipe is very lenient, so play with it and make it your own.

Tangy Lime Spaghetti
2 T butter
3-4 cloves garlic
1 lime, juiced
¾ c sour cream
½ t salt
2-3 c cooked spaghetti
½ c Parmesan cheese
¼ - ½ c chopped cilantro to taste
1 tomato, diced

1. Preheat oven to 375*.
2. In a small pan, heat butter over medium heat.
3. Once butter is melted, add garlic and saute for a minute or two.
4. Stir in lime juice until well blended, and then stir in sour cream and salt.
5. Remove from heat and toss with spaghetti in a large oven-safe dish.
6. Bake 10 min, toss in Parmesan cheese.
7. Serve topped with cilantro and tomato.