Engagement Roast Chicken

October 27, 2013 at 6:39 pm | Posted in Chicken, Garlic, Kitchen Gadgets, Lemons, Lodge Cast Iron, Main Dish, Supper | Leave a comment

While hubby was recuperating in the hospital, we watched television a lot.  Of course, since I love to cook, one of my fave stations is Food Network.  One day, Ina Garten was on and she made Engagement Roast Chicken.  We laughed at the story that once a woman made this for her man, he would propose and that’s why it was called Engagement Chicken.

While working up the menu for the week, I decided to look up Ina’s recipe, print it off and make it…just to see if hubby would propose to me 🙂

Preheat oven to 425 degrees F.


1 (4-5 pound roasting chicken)

OLYMPUS DIGITAL CAMERAMine came with gizzards so I yanked them out and tossed them.

Kosher salt and freshly ground pepper

2 lemons, cut into quarters (see picture)

1 whole head of garlic – I used Elephant Garlic


1 huge onion, thickly sliced (Ina recommended Spanish onions, I used white sweet onions)

1/2 cup white wine

1/2 cup chicken stock

1 tbsp. flourOLYMPUS DIGITAL CAMERAOh and before I go any further, look what I bought this morning!  Another Lodge Cast Iron Skillet.  I already have the 12-inch skillet and this one is a 9-inch skillet.  Now I just need to keep buying them until I have them all!

Back to the recipe:  rinse and pat the chicken dry, then place it in the skillet and pour some olive oil over the top; use your fingers to massage the oil into the chicken.  Sprinkle chicken with salt and pepper.

Now, crack that garlic to pieces and start popping them into the chicken, along with two quarter pieces of lemon.  It might look like they won’t all fit but trust me, that chicken stretches a bit and everything fit.
Next, take the left over lemons and slice up the onion; place in bowl with olive oil and mix well.  I squeezed my lemons a bit.OLYMPUS DIGITAL CAMERAPour the onions and lemons and oil around the chicken.  It got a bit crowded in my skillet, so I went ahead and pushed a few onion pieces under the chicken.OLYMPUS DIGITAL CAMERACarefully place in oven and bake for one hour, 30 minutes (you don’t need to cover the chicken).  When timer goes off, remove from oven, jiggle a drumstick to see how loose it is and use your thermometer to check the temperature.  A chicken breast should register at least 160 degrees F.  If it does, remove the chicken from the skillet, pop on platter and cover with foil to keep it hot.  Your chicken needs to rest at least 10 minutes.

Now, take the skillet still filled with onion and lemons and oil.  Turn stove on medium-high.  Add wine, chicken stock and then slowly whisk in flour.  If you’ve got a wooden spoon, Ina suggests scraping the bottom of the roaster/skillet to pick up all of the pieces that baked on.  Yum!OLYMPUS DIGITAL CAMERALet it thicken – keep whisking – it might take about six minutes.  Pour the whole skilletfull of flavor into a gravy dish.  By now, your chicken is ready to be carved….OLYMPUS DIGITAL CAMERADo you like the way I tied the drumsticks together?  I didn’t have any kitchen string, so I improvised with cheesecloth!  I cut some off and twisted it together like a rope and then tied the drumsticks together.

Carve the chicken and dig in.  I made fresh roasted asparagus, mashed potatoes and warmed bread in the oven.  The skillet gravy was excellent on both the chicken and the potatoes.OLYMPUS DIGITAL CAMERAThis is all that’s left over from supper:OLYMPUS DIGITAL CAMERAThanks, Ina!  I’m definitely going to make this again!






Creamy Chicken Soup

October 19, 2013 at 1:36 pm | Posted in Chicken, Leftovers, Lunch, Main Dish, My Own Creation, One-Dish Meal, Soups & Stews | Leave a comment

This lunch creation is what I fixed for myself today, from the leftover chicken soup that I made yesterday.

I think it turned out pretty good 🙂


Soup – it’s been in the fridge, so skim off any fat

5-ounce can Carnation Evaporated Milk

2 tbsp. Argo Cornstarch

OLYMPUS DIGITAL CAMERAGrab a heavy pot and heat the soup on medium. Take out the potato chunks and smush them up (yep, just like yesterday!) and then put them back into the soup and stir well.OLYMPUS DIGITAL CAMERAThey helped make the soup thicker, but the cornstarch mixture is going to really make it rich and creamy.

Since I knew I’d have leftovers from lunch, I just used the container that the soup had been stored in overnight and poured the evaporated milk into it.  Then, I added the cornstarch and whisked it until it was smooth.OLYMPUS DIGITAL CAMERASlowly add the cornstarch mixture into the hot soup. OLYMPUS DIGITAL CAMERATurn soup up to medium-high and stir constantly.  It needs to get to an “almost boil” but, of course, you don’t want it to burn.OLYMPUS DIGITAL CAMERAKeep stirring and occasionally lift the spoon to check on the soup’s thickness.OLYMPUS DIGITAL CAMERALooks like soup to me!OLYMPUS DIGITAL CAMERAIt was so good – and there are leftovers from this – which I will eat probably tomorrow for lunch!





Chicken Soup with Noodles

October 19, 2013 at 1:12 pm | Posted in Chicken, Chicken Noodle Soup, Crock Pot, Feeling Yucky, My Own Creation, Noodles, One-Dish Meal, Soups & Stews | Leave a comment

I wasn’t feeling good yesterday so this is what I made for myself.  Daniel decided he didn’t want any.  After posting this recipe, you will see what I did with the leftover chicken soup.


32 ounces of Swanson Vegetable Stock

Three chicken thighs

1 tbsp. McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning

Pinch of Salt

Pinch of PepperOLYMPUS DIGITAL CAMERAYou can see in the picture, I had the extra wide egg noodles out.  Well, I changed my mind about using them (it seemed too much like work) and I used a different type of noodle:OLYMPUS DIGITAL CAMERAI didn’t use the flavor packet or veggie packet, though.

Okay, here are the directions:  pour the veggie broth into the crock pot and add the chicken and spices.  I used my crock pot because I wasn’t feeling well and it seemed like the easier, softer way.

Let the chicken cook in the crock pot on LOW for about four hours; remove and cut into bite sized pieces.OLYMPUS DIGITAL CAMERATake one potato, slice it up and add it to the crock pot.  Turn the heat up to HIGH for another hour.  At the end of the hour, the potato will be nice and soft.  Remove the slices and smush them up.  This will thicken the soup.OLYMPUS DIGITAL CAMERAReturn the smushed potatoes to the crock pot.  Now, slice up another potato and toss it into the crock pot, along with any veggies you like.

Cook on LOW for another hour or so; test the potato to make sure it’s tender but not too mushy.

Now, grab a soup bowl and the noodles; break up half of the noodles in the soup bowl:OLYMPUS DIGITAL CAMERAPour some soup over the top of the noodles.OLYMPUS DIGITAL CAMERAStir the soup and noodles around; it took about three minutes, maybe four, for the noodles to soften enough to eat.OLYMPUS DIGITAL CAMERA

Homemade Chicken Noodle Soup w/Amish Noodles

October 9, 2013 at 12:44 pm | Posted in Chicken, Chicken Noodle Soup, My Own Creation, One-Dish Meal, Sick!, Soups & Stews | Leave a comment

Last night, Daniel wasn’t feeling well, so I fixed some homemade chicken noodle soup.


8 cups of water

4 chicken thighs

2 packets of Knorr’s Chicken stock

1 tbsp. of McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning

Dash of salt

Dash of pepper

1/2 package of Amish Kitchens Extra Wide Egg Noodles

OLYMPUS DIGITAL CAMERAPour the water and Chicken stock packets into a nice, heavy pot.  Bring to a boil and add the chicken and spices.  Bring to a simmer and cover.  Cook for about two hours. OLYMPUS DIGITAL CAMERARemove chicken thighs and cut into bite-sized pieces.  If you would like, this is the time to add potatoes or veggies.  I added a potato and some corn.

Bring up to a boil and add noodles.  The bag of noodles I purchased said to let them boil for ten minutes but last time I followed those directions, the noodles were overcooked.  This time, I tested them after five minutes and they were perfect.

Serve with crackers.OLYMPUS DIGITAL CAMERA

Herb-Crusted Chicken in a Basil Cream Sauce

September 15, 2013 at 7:49 pm | Posted in Chicken, Italian, Main Dish, Supper | 1 Comment

Oh, wow this recipe was incredible!  We loved it.  Credit for the original idea  goes to the gals over at  Utah Munchies.


1 pound chicken breasts, pounded flat

1/2 cup milk

1 cup Progresso Italian Bread Crumbs

1 tbsp. plus 1 tsp. McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning

2 tbsp. freeze dried chives (which I didn’t have)

8 tbsp. butter (a whole stick – why not?  LOL)

6 cloves of garlic, minced

1 cup of chicken broth

1/2 can (14.5 ounce can) of Hunt’s Diced Tomatoes with Basil, Garlic & Oregano

2 cups heavy whipping cream

4 tbsp. dried basil, more or less

salt and pepper

1 pound spaghetti or Fettucini

Boil salted water and cook your pasta al dente.

OLYMPUS DIGITAL CAMERAPlace the bread crumbs and garlic and red pepper spice in one container; mix well.OLYMPUS DIGITAL CAMERAPour milk into another container. Prep anything else you can; I minced my garlic into a measuring cup and had made my broth and had the whipping cream open, as well as the tomatoes.OLYMPUS DIGITAL CAMERAPound chicken flat:  I like to put the slices into a plastic baggie and then pound them with my meat mallet.  It’s neater that way and chicken doesn’t fly all over the place.OLYMPUS DIGITAL CAMERAPut the stick of butter in a skillet – I used my Lodge skillet – and turn on LOW while you get the chicken ready.  Once the chicken is pounded flat, give it all a milk bath.OLYMPUS DIGITAL CAMERALet the chicken soak for a minute or so, then turn the stove up to medium heat.  When the butter begins to sizzle, start dipping the chicken into the crumb mixture (use your tongs because it gets messy!).OLYMPUS DIGITAL CAMERASet each piece of chicken in the hot pan.  Watch the temperature of the pan; Lodge cookware gets hot and stays hot, so you may need to lower the temperature of the stove.OLYMPUS DIGITAL CAMERAMmm, look at all that butter!  Finish cooking the chicken; it took about 10 minutes until all of the pieces were finished.  Set them aside and keep them warm.  By this time, my spaghetti was cooked and drained, so I poured it into an 11×7 dish and topped it with the chicken. OLYMPUS DIGITAL CAMERAAfter the chicken is all done, lower the heat to low and toss the garlic into the pan.OLYMPUS DIGITAL CAMERAOooh, it smelled heavenly – I love garlic!  Saute the garlic for about a minute; add the chicken broth and boil, scraping the bottom of the pan so that all the goodies come loose.OLYMPUS DIGITAL CAMERAStir the whipping cream in plus the tomatoes.  Bring to a low boil and stir constantly for a minute.  Don’t boil it too long or it will curdle.OLYMPUS DIGITAL CAMERAAdd the basil, salt and pepper.  Now the sauce is ready to pour over the chicken and spaghetti.OLYMPUS DIGITAL CAMERAOooh, there was a lot of sauce!  Run carefully to the table with the serving dish and dig in.  Serve with fresh Parmesan and hot bread.OLYMPUS DIGITAL CAMERAI served myself some spaghetti, put the chicken on top and then spooned sauce in the bowl.  Hubby had two servings – I wanted seconds but was too full already 🙂  We are definitely having this again!

Pasta Salad with Chicken

September 9, 2013 at 7:09 pm | Posted in Chicken, Feta Cheese, Lunch, One-Dish Meal, Pasta, Salad, Supper | 3 Comments

I’ve made this before!  It was pretty good the first time, but this time we liked it better.  The original recipe was in the January 2008 Family Circle magazine.  I made a couple of changes from the first time.


Three chicken thighs

2 tbsp. McCormick Perfect Pinch Original Chicken Seasoning

OLYMPUS DIGITAL CAMERANow, you could have used a rotisserie chicken from the grocery store for this part, but I decided to make it myself.

Preheat oven to 350 degrees F.  Spray an 8×8 baking dish with canola oil and place the chicken thighs in the dish.  Sprinkle with 1 tbsp. of the seasoning.  OLYMPUS DIGITAL CAMERACover with foil and bake for about 15 minutes; remove from oven.  Carefully remove foil and turn chicken.  Sprinkle with the other 1 tbsp. seasoning.OLYMPUS DIGITAL CAMERACover with foil again and bake for another 15 minutes.  Uncover and let the chicken cool for a bit.  Cut chicken up into small, bite-sized pieces.

Now you need to boil 8 ounces of pasta (I used bow tie pasta) in lightly salted water; the pasta will probably need to boil for about 9 minutes, which gives you plenty of time to finish the remaining steps.


3 tbsp. red wine vinegar (the original recipe called for white vinegar; I thought that red wine vinegar would give it a unique taste and it was incredible!)OLYMPUS DIGITAL CAMERA2 tbsp. mayonnaise

1 tbsp. honey

1/4 tsp. salt

1/4 tsp. black pepper

1/4 cup extra virgin olive oil

1/8 cup dill weed

1/4 of a yellow sweet pepper

1/4 of a red sweet pepper

4-ounce package of Feta cheeseOLYMPUS DIGITAL CAMERAIn medium sized bowl, whisk together the red wine vinegar, mayonnaise, honey, salt, pepper, olive oil and dill.  OLYMPUS DIGITAL CAMERAAdd the chicken to the dressing while the pasta finishes up.OLYMPUS DIGITAL CAMERADice up the sweet peppers; I always keep sweet peppers in the freezer.  It takes just moments for them to thaw.  Toss them into the bowl with the chicken and dressing.  By now, the pasta ought to be al dente.  Drain and rinse with COLD water.  This is the only time in cooking that pasta should be rinsed and rinsed with COLD water:  when making a cold salad.OLYMPUS DIGITAL CAMERAOnce the pasta drains well, pour it into the salad bowl and gently stir all ingredients together. Cover the salad and refrigerate until supper.  Before serving, stir carefully and then enjoy!OLYMPUS DIGITAL CAMERAI served it with hot French baguettes with real butter.  And of course, iced tea.OLYMPUS DIGITAL CAMERAIt was super-delicious!

Roasted Red Chili & Strawberry Chicken Cutlets

September 6, 2013 at 2:25 pm | Posted in Chicken, Main Dish, Supper, Thai | Leave a comment

This was last night’s supper.  I was pretty worn out after supper, so didn’t get back on the computer.  The original recipe is from Smucker’s Orchard’s Finest at AllRecipes.  The recipe called for using turkey cutlets but I didn’t have any turkey; I used chicken.  Also, I didn’t use as much chili paste because I knew that the teen and I wouldn’t have been able to eat it 🙂


1 pound chicken breasts, cut into tenders

salt and pepper

1 tbsp. canola oil

1/2 cup Smucker’s Strawberry Preserves

1 tsp. Thai Kitchen Roasted Red Chili Paste

3/4 cup frozen corn

3 tbsp. fresh orange sweet pepper

3 tbsp. fresh red sweet pepper

1 tbsp. cilantro

OLYMPUS DIGITAL CAMERASalt and pepper the chicken tenders; warm the canola oil in a skillet on medium-high heat.  Add the chicken.OLYMPUS DIGITAL CAMERABrown the chicken until it’s cooked through.OLYMPUS DIGITAL CAMERARemove from skillet and drain on paper towels.OLYMPUS DIGITAL CAMERATurn off skillet, wipe skillet clean with paper towels and combine other ingredients:

strawberry preserves

strawberry preserves



chili paste; you can add more if your family likes spice

chili paste; you can add more if your family likes spice

orange and red sweet peppers

orange and red sweet peppers

Turn skillet on low and add these last ingredients, stirring often so that the preserves don’t burn.OLYMPUS DIGITAL CAMERARemove skillet from heat and stir in about 1/2 tsp. of cilantro.  Dish about two-thirds of the corn mixture into serving dish; top with chicken and then with remaining corn.  Sprinkle with remaining cilantro.OLYMPUS DIGITAL CAMERAI served buttered potatoes with the meal.OLYMPUS DIGITAL CAMERAIt was pretty good!OLYMPUS DIGITAL CAMERAOh, yes, and fresh tomatoes!


Grilled Chicken Tenderloins

August 22, 2013 at 6:58 pm | Posted in Chicken, Main Dish, Supper | Leave a comment

These are yummy, so I made them again.


1 pound chicken tenders

1 cup zesty Italian salad dressing

2 tsp. lime juice

3 tsp. honeyOLYMPUS DIGITAL CAMERAPour everything into bag (or plastic container) and allow to marinate in refrigerator for at least an hour.

Preheat skillet on medium-high and pour chicken and marinade into skillet. OLYMPUS DIGITAL CAMERAThe marinade will bubble and thicken.  OLYMPUS DIGITAL CAMERACook the chicken for about 20 minutes; check with meat thermometer before removing from stove. OLYMPUS DIGITAL CAMERA

Rub the chicken into the bubbling marinade until it’s all coated.  Make sure you check the temperature of the chicken.  Chicken must read at least 160 degrees F.OLYMPUS DIGITAL CAMERALet it rest for about 5 minutes before serving.  I made white rice and corn (along with a French baguette) to go along with the meal.OLYMPUS DIGITAL CAMERASimple and yummy.

Sticky Chicky

August 5, 2013 at 6:11 pm | Posted in Chicken, Main Dish, Supper | 2 Comments

Okay, confession:  that’s not the name of the original recipe from Rachel at A Southern Fairytale.  It’s what I decided to call it after making and eating it.  It was very sticky.  Delicious and sticky 🙂  Rachel’s original recipe is called Sweet and Spicy Chicken Thighs.

I made a couple of changes; nothing major, but you’ll see the difference in recipes when you compare hers with this one:


6 chicken thighs

1/4 cup French’s Worcestershire Sauce

3/4 cup apple butter (locally made apple butter!)

1 tsp. McCormick Gourmet Chipotle Chile Pepper Seasoning (you can use more or less depending on your family’s taste buds)

1 tbsp. McCormick Onion Powder

5 minced garlic cloves


OLYMPUS DIGITAL CAMERAMy chicken thighs were a bit frozen still (I took them out of the freezer last night) so it took me a minute or two to separate them; then I found a larger container to put them in.  Next, I grabbed a bowl to mix up the marinade.  Pour in the Worcestershire sauce, apple butter and spices and garlic.  Mix well and pour over the chicken.  Use a pair of tongs to make sure that the chicken is thoroughly covered.  The original recipe called for 8 chicken thighs; since I had only 6, there was plenty of marinade for the chicken to take its bath in.  Cover and refrigerate and turn the chicken every couple of hours.OLYMPUS DIGITAL CAMERA

Preheat oven to 425 degrees F.  Cover a 9×13 cookie sheet with foil and spray with cooking oil.  Arrange chicken on sprayed foil and use a spoon to pour the marinade all over the chicken.  Bake for about 45 minutes; check them with your meat thermometer.  The chicken thighs need to reach at least 165 degrees F.OLYMPUS DIGITAL CAMERAWhen you’ve checked them all and they all reach the right temp, let them rest for 5 minutes – very important with all meat, no matter how it’s prepared!   Are you beginning to see why I called it Sticky Chicky?  Nice and sticky and messy, too, but oh, it was good….OLYMPUS DIGITAL CAMERAServe with buttered potatoes and veggie.  YUM!  This recipe is definitely going to be repeated.OLYMPUS DIGITAL CAMERA

Wordless Wednesday

July 31, 2013 at 7:35 pm | Posted in Chicken, Chicken Noodle Soup, Main Dish, My Own Creation, Soups & Stews, Supper, Wordless Wednesday | Leave a comment
Spices - very necessary!

Spices – very necessary!

Bring chicken and spices to a boil; cover and put in oven for 2 hours

Bring chicken and spices to a boil; cover and put in oven for 2 hours

Let the chicken cool or else you'll burn your fingers!

Let the chicken cool or else you’ll burn your fingers!

Nice and shredded!

Nice and shredded!

Back into the pot

Back into the pot

Add the veggies and extra wide egg noodles; boil for about 8 minutes

Add the veggies and extra wide egg noodles; boil for about 8 minutes

Mmmm, it smells heavenly!

Mmmm, it smells heavenly!

Grab the crackers, time to eat!

Grab the crackers, time to eat!

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