We loved this recipe because the flavors are just so savory! Continue reading “Pork Tenderloin with Herb Glaze”
6 tablespoons unsalted butter
2 cups Frozen pearl onions
1/2 cup all-purpose flour
2 1/2 cups chicken stock
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups peeled, 3/4-inch-diced butternut squash – (I really loved the addition of the butternut squash in this! Did you know you can cut it up and freeze it to use later? I was glad I already had it prepped! )
1 1/2 cups frozen small whole onions (1/2 pound)
1 Cup frozen Peas – You can vary what your family likes! The peas and corn were some of my additions to the original recipe
1 Cup frozen Corn
1/2 cup minced flat-leaf parsley
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
- Melt the butter in a large pot over medium heat. Add the onions and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the squash in boiling salted water for 10 minutes. Lift out with a sieve. Add the mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
I might not be a lover of a vegetarian lifestyle, but I’m definitely a fan of this Vegetable Pot Pie! Are you a carnivorous? Even if you are, you need to try this great recipe!
Today’s recipe isn’t true pumpkin, but did you know that al the squashes are in the pumpkin family? I have google to back me up on that! The blessing of this recipe is that you can have your favorite “pasta” without all the carbs, and believe me, you won’t miss them. I’ve tried other substitutes like riced cauliflower and am not really a fan. However, I have really gotten into using squash in place of pasta. Remember my lasagna?
Now I’ve added the spaghetti squash to our menu!! Continue reading “Pumpkin Monday – Slow Cooker Spaghetti Squash with Turkey Meat Sauce”
Lasagna is usually a guilty pleasure. With pasta, cheese and ground beef, what’s not to love?! However, while visiting my parents recently, my mom had clipped a recipe for a Zucchini version that replaces the pasta for this tasty veggie. Wow! It was so good! It was also really easy to put together because it eliminates the one step of boiling pasta!
To get the zucchini ready and to keep it from adding moisture to the luscious tomato sauce, you lay it on paper towels, sprinkle it with salt and let the water drain from it. Then when you layer the casserole together it doesn’t get as watery. It’s a simple process!
If you think you’re going to suffer when eating this you’re wrong! It’s a delicious alternative. I tweaked the recipe my mom had when I made it at my house. I used ground turkey instead of beef, making it even a little more healthy. I also switched out the Ricotta cheese for Low-fat Cottage cheese. We love this dish!
- 3 small small zucchini
- 1/3 onion (chopped)
- 14.5 oz tomato (diced)
- 8 oz tomato sauce
- 1/2 tsp garlic salt
- 1/2 tsp garlic powder
- 2 TBS fresh basil
- 2 TBS fresh oregano
- 1 TBS fresh tyme
- 1/2 cup parmesan
- 10 oz cottage cheese
- 1 egg
- 8 oz mozzarella cheese, shredded
Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are soft.
Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
Stir everything together and simmer for 15 minutes.
Add herbs when you are done simmering and remove from heat.\
Preheat oven to 375 degrees.
In a small bowl combine, egg, Cottage cheese and Parmesan.
Spray a 9×9 (or 8×8) baking pan with cooking spray.
Spread about 1/4 cup sauce on the bottom of your pan.
Layer 1 layer of zucchini across the sauce.
Top zucchini with about 1/3 cottage cheese mixture.
Top ricotta with 1/4 of mozzarella.
Top cheese with more sauce and repeat steps
End with zucchini, sauce then mozzarella.
Cover pan with foil and bake for 35 minutes.
Remove foil and bake uncovered for another 15-20 minutes until cheese is golden.
Remove from oven and let rest for about 5 minutes before eating. Cover pan with foil and bake for 35 minutes.
I hope you’ll try this healthy but scrumptious version of a family favorite!
With love from my country kitchen,
Roasted chicken is one of my all-time favorite dishes. From the crispy skin to the savory and juicy meats, it’s just a perfect dinner in my eyes. Even better is when you roast chicken pieces. It’s super easy, and you can make just enough for your family without having to roast a whole bird. This is one of those great sheet-pan dinners. I added a salad and bread and it was perfect.
I took this recipe from Southern Living. and used one GIANT Chicken breast, and also reduced the amount of veggies. Friends, this is so good, I almost guarantee you will love it!! I roasted the Chicken with carrots and potatoes in the pan, too. You could change that out if your don’t care for one or the other. Butternut squash and red onions would be good, too!
BBQ Rub Roasted Chicken Breast
- 4 teaspoons dark brown sugar
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 5 teaspoons kosher salt, divided
- 2 1/2 teaspoons black pepper, divided
- 2 (4- to 5-lb.) whole chickens – I used one large bone-in chicken breast
- 3 tablespoons olive oil, divided
- 1 1/2 pounds small red potatoes, halved
- 1 (8 oz.) package baby carrots
- 1 tablespoon chopped fresh flat-leaf parsley
Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.
Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture
Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.
Chef’s Notes – I can’t wait to try this with my leftovers!
Toss together 2 heads chopped romaine lettuce; 1 cup thinly sliced cucumber; 2 cups halved cherry tomatoes; and 1 avocado, cut into wedges. Top with sliced leftover BBQ Rub Roasted Chicken. Serve with your favorite buttermilk dressing.
Prepare ahead tips: This would be an easy dish to prepare ahead of time. Prep the chicken with the oil and rub, then cover and refrigerate. Cut up the veggies and put in a bowl of water, but don’t add them until just before you put the chicken in the oven. You’ll have dinner in the oven in minutes by simply draining the vegetables and drying with paper towel, then adding the oil. Place the chicken on the pan and place into the oven! Bake. Enjoy!
This recipe will be on a regular rotation at our house! Hope you’ll try it!
Isn’t it amazing how fast vacation time flies by? I had an app on my phone that told me how many more days ’til vacation. Then, woosh! It’s done! It’s also easy to forget everything that happened. It’s for that reason that I try to journal each day I’m away. I try to log what we did and what the highlights of the day were. I write down any fun places we discovered, any new restaurants we enjoyed and also special things that we shared as a couple in our day together. Then when I get home I can read back over my writings and can relive our time away!
Here’s a picture journal for you of a few highlights and favorite photos from our time away. Continue reading “Friday Favorites – Vacation Pics”
When was the last time you went to the grocery store or Sam’s Club and picked up one of these rotisserie chickens from their deli? Recently a friend brought one to me at a busy time and it was such a blessing!
They are usually about $5 and are a great easy, delicious meal straight from the container. You might slice the meat and serve:
It’s a wonderful busy night dinner.
However, if there are only two or three, you’ll have leftovers, but probably not enough to serve slices of meat again. What do you do with the remains without wasting it? I have a couple of ideas to help you get the most out of that $5 bird! Last week when I had that chicken, here is all the ways that it provided for us –
Chicken Salad – If you have enough white meat left, you could mix up the ingredients for lunch tomorrow! This made for a delicious lunch!
- White meat Cubes
- Dressing – I mix together
- A little sour cream
Served on bread or crackers, it totally transforms a rotisserie chicken into a whole new meal.
Chicken Pot Pie – You can use white meat, dark meat or a combination of both. It only takes 1 1/2 Cups of chicken – or you could use 1 cup and add more veggies!
I make a low-fat version of Chicken Pot pie that is equal to any high fat version!
Don’t be afraid to alter the vegetables to what your family likes. Changing that will not change its deliciousness!
1 1/4 Cup all-purpose flour
1/4 tsp salt
1/4 cup shortening
4-5 Tbl cold water
Mix dry ingredients. Use a pastry cutter or fork and cut in shortening until mixture resembles fine crumbs. Add water, 1 tbl at a time, until all dough is moistened. Form dough into ball.
On a lightly floured surface, flatten the ball of dough with hands. Roll dough into a 13 x 8 1/2 inch rectangle. Cover pastry and set aside.
1 cup slices fresh mushrooms
1/2 cup chopped onion
1 12 oz. can evaporated skim milk
1/4 cup all-purpose flour
1/4 cup (or more) chicken broth
1 tsp instant chicken bouillon granules
1/2 tsp dried sage, marjoram, or thyme (thyme is my favorite!)
1/8 tsp pepper
1 10-oz package frozen peas & carrots
1 1/2 cups chopped cooked chicken
Spray a cold medium saucepan with nonstick coating. Add mushroom and onion. cook and stir over medium heat about 4 minutes or till the onion is tender but not brown.
Meanwhile reserve 1 tbl of the milk. Set aside. In a small mixing bowl gradually stir the remaining milk into the flour till smooth. Stir into vegetable mixture in the saucepan. Stir in the water, bouillon granules, sage, marjoram or thyme: and pepper. Cook and stir till thickened and bubbly. Stir int he frozen peas and carrots and chicken.
Transfer mixture to a 12 x 7 1/2 x 2 inch baking dish. Place pastry over chicken mixture. Fold under edges. Crimp edges of pastry with a fork. Brush pastry with reserved milk.
Bake in a 375 degree oven for 30 minutes or till the chicken mixture is heated through and the pastry is golden brown. Makes 5 servings.
This pie is so good, friends! You could even assemble it and pop it into the freezer for another day!
Now, at this point I had stripped most all of the meat off the carcass. Was it ready for the garbage? No! DON’T THROW THAT CARCASS IN THE TRASH CAN YET!! There’s one more GREAT WAY to use that chicken!
Chicken Stock – No need to purchase cans or boxes of this in the store if you have a chicken carcass in your fridge!
Here’s the recipe and method I use to make chicken stock. Let me add one more thought – I have learned that it’s even easier to make it in the crock pot so I don’t have to babysit it. I do the very same thing, only pop it into the crock pot and cook it all day long. The house smells amazing and I have about 8-10 cups of chicken stock when it’s finished! Look how rich that broth is!
I pour it into small baggies, then put them in a large Ziplock bag and freeze them.
The possibilities are endless, and also so convenient because the chicken is already cooked. You know, you might even consider buying TWO rotisserie chickens just so you can make so many great meals so easily!
When was the last time you enjoyed a rotisserie chicken? What else do you do with yours?
With love from my country kitchen,