Chicken · main dish · Sunday Dinner

Roasted Chicken with Cabbage

I absolutely love roasted chicken and this one is my family’s go-to recipe.  I’ve been making it for years.  However, I recently stumbled across a recipe that used two main things – chicken and cabbage, which I had and needed to use, so I put it on my menu. I’m not particularly fond of cabbage, but the way this is cooked completely transforms the cabbage!

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Look at the glazing of the cabbage leaves from the chicken juices and the butter! It’s crispy and delicious!!

Wow!  Am I ever glad I made this!  This was amazing! Continue reading “Roasted Chicken with Cabbage”

Dinner · main dish · Pork

Pork Tenderloin with Herb Glaze

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I have been on a mission ~ I’m trying to cook through my own recipe files on my blog.  Someone told me recently that I have more recipes than anyone they’ve ever seen!  It’s true, but it’s because I love making new dishes!  I love experimenting!  I also have a willing husband who will try whatever I fix!  That makes it even more fun!  But because I have do have so many recipes, I don’t re-make many of them.  So, I am doing just that.  It’s been a delicious venture!
Today’s recipe of Pork Tenderloin with Herb Glaze was made at our house ten years ago!  I couldn’t wait to try it again.  I recently purchased a pork tenderloin on sale at the grocery store and I cut the large piece of meat into halves, making enough for several meals for us or providing for company.
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We loved this recipe because the flavors are just so savory!  Continue reading “Pork Tenderloin with Herb Glaze”

main dish · vegetarian

Meatless Comfort Food – Vegetable Pot Pie

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We are meat eaters at my house.  We love it all!  However, I recently needed a recipe for a vegetarian family, so I went to Pinterest and landed on a recipe by Ina Garten (where you can never go wrong!)  I changed it a little bit to make it just what I thought my vegetarian friends would enjoy.

Whenever I make a meal for others, I try to fix the same thing for our supper.  Even loving meat as we do, we really enjoyed this Vegetable Pot Pie!

For the crust, I followed the recipe exactly and it was perfect! It was flaky and so good! It is made in the food processor and that makes it a cinch to bring together! For our pies, I made individual servings.  I made my friends’ in an oblong dish.

Here’s the easy recipe:

Vegetable Pot Pie

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 375 degrees F.
  5. 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.

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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!

Denise

Low Carb · main dish

Pumpkin Monday – Slow Cooker Spaghetti Squash with Turkey Meat Sauce

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”

Dinner · main dish

Zucchini Lasagna

 

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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!

 

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Here is the process in pictures.  1. Drain the zucchini with salt.  Layer meat, cottage cheese, tomatoes and cheese.  Repeat.
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A round pan might be a little odd, but I halved the recipe and this was a great size for 2 with a little leftover.

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!

Zucchini Lasagna

Ingredients
  • 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

Instructions:

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.

 

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I hope you’ll try this healthy but scrumptious version of a family favorite!

With love from my country kitchen,

Denise Signature 150 px