Whole Roasted Chicken

 I made my first ever whole roasted chicken and it turned out beautifully! I made up my own recipe (yes this is an original) based on a few websites and a friend's recipe. I'm sure it would taste great with turkey if you aren't making stuffing. Don't forget about step #6 - making your own broth from all the hard work you put into your dinner. (It's actually not that much work, but people won't realize it!)

INGREDIENTS:
1 TBSP unsalted butter, room temp
1 lemon

Rub chicken with butter, add salt and pepper and lemon zest

salt and pepper to taste
1/2 tsp garlic powder
1 celery stalk cut into large slices
1/2 of an apple, diced
1-2 sprigs rosemary (optional)
3-4 cloves garlic
1 med. sweet potato, peeled and chopped
2 med. yukon gold potatoes, peeled and chopped

1. Get out a roasting pan and preheat the oven to 475. Remove all the gross stuff from inside the chicken. Give that chicken a rinse under cool water. Place in the roasting pan.

2. Rub the chicken with butter. I just use my hand to rub it in. Don't melt the butter first, but it should be at room temp. After thoroughly washing your hands, zest a lemon over the chicken letting it fall where it may. Cut the lemon in half and squeeze some of the juice over the chicken. Sprinkle with salt and pepper, and garlic powder.

3. Next work on what you will stuff the chicken with. Stuffing the chicken with herbs, apples, and celery help to keep it moist and add a wonderful flavor. So take the squeezed lemon halves, celery, rosemary, apple slices, and garlic and just shove it in the cavity of the chicken until it's all stuffed. Pour about 1-2 cups of water into the roasting pan.

4. Once the oven is preheated place on the bottom rack of the oven for 12 minutes. This helps to seal in the juices and moisture. Then reduce heat to 375 and bake. One website says to cook a chicken for 20 minutes for every pound. I cooked a 5.5lb chicken and cooked it for about an hour and 45 minutes. When there is about 45-50 minutes left of cook time add potatoes, making sure that there is still water at the bottom of the pan for the potatoes to cook in.

5. When a meat thermometer reads 180 degrees behind the thigh or when the juices run clear, it's done. Let it sit out in the pan or on a cutting board for 10 minutes to let the juices collect. Slice it up, scoop out the potatoes and serve! Your mom will be proud!

6. Save the carcass to make your own chicken broth. It's SO easy! Just add lots of water to the roasting pan with the carcass in the pan. Bring to a boil and then let simmer for 1-2 hours. Throw out the carcass. Pour the broth over a strainer into a BPA free container, preferably glass. Seal and refrigerate. I read on Martha Stewart's website to leave the thick fat layer on top until you use it. It helps to seal in the flavor. She just knows everything! Use within 2-3 days or freeze.

Tomato-Cheddar Egg Strata with Broccoli

     This strata is perfect for a brunch, or even Christmas morning because you make it the night before. It doesn't take long to assemble either.


INGREDIENTS:
3/4 of a french baguette, cubed
1 handful grape tomatoes, quartered
1 cup broccoli, chopped small
8 eggs
3 cups milk
salt & pepper for tasting
4 oz ricotta cheese (about 1/2 cup)
1/2 cup shredded cheddar cheese

1. Grease a 9x13 with butter, but don't preheat oven because you are cooking it either the next day or in a few hours.
2. Place chopped bread in the bottom of 9x13 pan until the whole bottom is completely covered. Sprinkle tomatoes and broccoli and evenly distribute among the bread.
3. In a large bowl whisk eggs and milk. Add salt and pepper to taste. Pour over bread, tomato and broccoli, pressing down on the bread with a spoon so it is all soaked by the eggs. Using a large spoon, place dollops of ricotta cheese on top of mixture, about 6 or so dollops or as much as you like. Sprinkle cheddar cheese on top.
4. Refrigerate for at least 3 hours or overnight. Remove from fridge and let sit out, uncovered for 15 minutes. Preheat oven to 350 and bake for 1 hour or until a knife comes out clean. Let sit for 5 minutes; cut and serve.

NOTE: Bacon would make a wonderful addition to this strata, but then again, when isn't bacon welcome in the kitchen? Just cook it first and chop. (375 in the oven for about 12-15 minutes depending on how crispy you like it.)

Meatballs

Family Circle magazine is sending me free issues thanks to the dying market of flipping through pages. I came across a recipe for meatballs and was inspired to make them. They turned out really good! What I love about them is that they make a lot so you can set aside about two other portions in the freezer for a quick meal another night.

INGREDIENTS:
1 lb package of ground beef
1 lb package of ground turkey
1 large egg
1/2 cup bread crumbs
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
olive oil

1. Heat a large skillet on the stove top and pour in enough olive oil to coat the bottom of the pan. Meanwhile in a large bowl combine all ingredients with your hand until well combined. Form into small balls, maybe golf ball size. Brown the meatballs in the skillet in batches, and heat until cooked through. Set aside and cook all the meatballs. Makes about 3-4 dozen.
2. Use what you need for dinner and freeze the rest in batches.

Cinnamon Banana Cake

What do you do with bananas that have turned brown? I prefer to eat them when they are pure yellow with a hint of green. So do the brown bananas just sit in your fruit bowl hoping to be eaten by someone? I have a great recipe for you so you don't have to waste produce just because it's over-ripe. And the best part is that it makes plenty for a brunch, or dessert for guests. Here's a banana bread recipe for those over-rippened bananas.

INGREDIENTS:

2 sticks butter, soft or room temp

3/4 cup sugar

2 very ripe bananas (the more brown the better)

2 eggs

1 tsp vanilla

3 cups flour

2 tsp baking powder

2 tsp baking soda

1/4 tsp salt

1 pint (2 cups) plain greek yogurt

FILLING:

1/3 cup brown sugar

1 TBSP cinnamon

1 cup chocolate chips

1 cup walnuts (optional)

1. Preheat oven to 350 and grease a 9x13 pan. In a large mixing bowl beat butter, sugar, bananas, eggs, and vanilla with an electric mixer until combined.

2. In a medium bowl combine flour, baking powder, soda, and salt with a whisk. Blend well. Slowly add dry mixture to wet while beating on low with an electric mixer. Add in yogurt and mix well. Next make filling; in a small bowl combine brown sugar, cinnamon, chocolate chips and walnuts.

3. In a greased 9x13 layer batter and filling two times. Bake at 350 for 45 minutes or until a toothpick comes out clean.