I grabbed a big chicken at the store the other day, I was thinking beer-butt roasted fryer chicken for Sunday dinner but when I went to put it into the fridge I saw the “roasting chicken” right there on the wrapper. No problem! A quick search led me to this recipe. I had some fresh rosemary, bought for the porchetta last week.A quick slather and we were ready for the oven. I ran it at 400° on the convection roast setting. I mixed the soft butter with several cloves of roasted garlic rather than fresh garlic. I did add fresh garlic to the cavity, and several cloves went under the bird along with the onions, celery, and carrots.I more or less destroyed the breast quarter, Mrs J got the leg and thigh. The juices strained from the bottom of the pan made a killer gravy. A baked potato and steamed veggies rounded out the meal.
This dish is usually made with tenderized chicken breasts, I like the boneless, skinless thighs better. I pounded these a little but not a lot. The prep was typical, though: dredge in flour, then egg, then bread crumbs, Cook in olive oil until golden, then flip. Bake, topped with sauce and cheese and serve. I like a bed of spaghetti that has been tossed in butter and good olive oil with plenty of garlic.
These were a result of two recipes, Alton Brown’s Buffalo Wings for his two step cooking method, and Krista’s Honey Garlic wing recipe for the sauce. The dumplings are from frozen and were steamed.I steamed the wings in two batches, about ten minutes each, because the basket was small. The steamed wings were allowed to drain and cool on paper towels before baking on parchment paper at 375 until browned, about 40 minutes more. Flip the wings over halfway through.Switching the paper for foil, the wings were dipped in the honey garlic sauce and baked until the sauce got bubbly, and then were re-dipped and baked again. Two thumbs up!
I picked the first batch of cherry tomatoes, probably about a pint and a half. Mrs J looked at the bowl and thought they would go good on a pizza. She was right.
These are more of those naan loaves we bought at the International grocery. They are about 8 inches in diameter and make great little individual pies. I brushed them with garlic infused olive oil, added pieces of sliced provolone, and the sliced tomatoes. They went into a 400 degree oven for about 10 minutes. Add the fresh basil after they come out. Shredded parmesan works well. I use a microplane grater on a small block of hard cheese.
I didn’t feel like going full on Alton Brown on the little bit of ground lamb I had so I just added a ton of garlic, cumin, ginger, and a store bought Greek seasoning powder and fried it up like a basic burger. I very nearly ruined the tzatziki. Never use a stick blender if you think the cukes are not diced finely enough. Just don’t.
I’ll update the photo if I get a good one this Christmas Eve
Tossing around ideas for my Christmas Eve party and settled on lasagna this year. It will once again be gluten-free using specialty noodles. Excited to have our traditional party in the new house.
On the board:
- Spinach Lasagna
- Tossed Salad
- Garlic Bread*
This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8. I will make it a day ahead and refrigerate. It will need additional cooking time to bring center up to temperature.
- 3-15 oz cans tomato sauce
- 2-6 oz cans tomato paste
- 14 oz can diced tomatoes
- 2 tsp oregano, crushed
- 2 tsp basil, crushed
- 2 tsp crushed garlic
- 1 medium carrot, peeled & finely grated
- pinch of sugar (reduces acidity of the tomatoes)
- Optional: ½ lb ground beef and ½ spicy Italian sausage, browned
Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.
- 1 pkg lasagna noodles (16 oz), cooked and placed in cool water until layering
- 16 oz ricotta cheese
- 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
- 1 egg
- 12 oz sliced mozzarella cheese
- ½ cup parmesan cheese
13×9 baking dish (I prefer glass), lightly oiled
To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and parmesan cheese.
Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.
*I’m going to purchase a gluten free loaf (we have a great local bakery for that) and I’m also going to make this Slow Rise recipe. Making the garlic bread is easy. I slice the loaves in half lengthwise, melt butter, add a healthy amount of crushed garlic and brush liberally on each loaf half. Then I top with shredded mozzarella and Parmesan. Broil until cheese is melted and bread is golden brown. Slice and serve.
I try to change it up each year, and I don’t know how I’m going to do this time. Maybe spinach/raspberry or a veggie toss with romaine.
Next up: Dessert Menu
I had friends over on Sunday and by request, made a garden fresh entrée. The advantage with this type of dinner is, it is quick and easy to prepare while guests are there. We had pleasant conversation as I put it together, which from start to finish was less than 20 minutes.
I apologize in advance, I have no photos of the final dish because I was having such a good time I completely forgot to even get my camera out.
Garden Fresh Pasta
- 4 tomatoes
- about 4 basil leaves (or 1/2 tsp dry)
- 12 oz linguine
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1 green pepper (or red or orange as desired), chopped into large pieces
- 2 zucchini, cubed
- 1 large eggplant, cubed
- 2 cloves garlic, crushed
- 4 tomatoes (I used a variety from my garden and my friends’ garden), chopped into large pieces
- 1 tbsp chopped fresh basil (or 1 tsp dry)
saucepan, skillet, large pot
Blend 4 tomatoes and 4 basil leaves together until smooth and add to saucepan. Bring to a boil, reduce heat and let simmer while prepping the remainder of the dinner.
In large pot, cook pasta according to package directions, to al dente. Drain, but don’t rinse.
In skillet, heat 1 tbsp of oil, add onions. Saute for a minute and then add peppers. Stir occasionally until they are softened and onions are translucent. Add additional tbsp of oil, once heated, add garlic, zucchini and eggplant. Saute until tender. Finally, add tomatoes and basil, cook for one to two minutes and then add the tomato mixture from the saucepan. Stir together gently and bring to a low boil for about 1 minute. Serve over pasta.
I served it with grated Parmesan, tossed salad and fresh baked bread
Go wild and add whatever fall garden vegetables you have on hand….
This works well as a side or a nice, fresh main course.
Grilled Vegetable Salad
- 1 large red onion, quartered
- 4 red potatoes, quartered
- 8 oz baby carrots
- 2 tbsp olive oil
- 2 tsp rosemary, crushed
- 1 tsp sage, crushed
- 1 tsp crushed garlic
- ½ tsp salt
- ¼ tsp pepper
- 8 oz bag spinach leaves or spring greens
- 2 tbsp lemon juice
- 1 tbsp melted butter
serving bowl, large bowl, grilling basket or foil
Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently. Mix together lemon & butter. In serving bowl, add greens, grilled vegetables and toss with lemon butter