Roasted Chicken

I like to make Thanksgiving dinner. I plan it out and I normally have the same dishes each year. I even make a schedule of when the dishes need to be cooked so they are ready about the same time. Sometimes, I will change one dish but for the most part the dishes have not changed since I was a kid. 

The thing I like about Thanksgiving the most is it is one of my son's favorite holidays. He becomes very excited about the large meal. My husband is always amazed by how much food we have. Growing up, we always had a lot of food at Thanksgiving. I will admit a lot of the dishes are vegetables.

 My favorite part of Thanksgiving is having my family and friends over. If you have never made the Thanksgiving turkey before, this recipe is the perfect practice run.

Roasted Chicken

4 to 4 1/2 lb. roasting chicken
1 onion, sliced in four pieces
1 lemon
4 carrots, roughly chopped
3 clove of garlic
4 Tbsp unsalted butter, room temperature
3 Tbsp of thyme
salt and pepper

1. Preheat oven to 400 degrees.
2. Prick the lemon on all sides with a fork.
3. Place 3 carrots and 1/2 onion on the bottom of a roasting pan. 
4. Remove the giblets and excess fat from the cavity.
5. Place the chicken on top of the vegetables in the roasting pan.
6. Place the remaining carrots, onion, garlic,and the lemon in the cavity of the chicken.
7. Slather butter over and under the skin of the chicken.
8. Season the outside to the chicken with the thyme, salt, and pepper.
9. Roast the chicken about an hour.
10. Check chicken with a thermometer inserted in thickest part of a thigh (avoiding bone) registers 190 or the breast temperature registers 180 degrees. The skin should be golden brown and crisp. The chicken juices should look clear. If not, continue cooking chicken and check every 20 minutes until the thermometer reads the correct temperature.
11. Remove the chicken from the oven and let rest about 10 minutes before serving.

Recipe adapted from Martha Stewart Living 2002 Annual Recipes Cookbook page 299.

If you think "oh this is too hard to make", it really isn't. I taught my husband to make it. He can even prepare this dish with no recipe.

I will be posting another chicken recipe tomorrow which is a great way to use up the leftover chicken.

Did you already know.....................

-Thyme was used to treat depression in the Romans time. 

-There are over 100 varieties of thyme.

-Thyme is a member of the mint family.

-Thyme is native to southern Europe and Mediterranean regions.

-1 tsp of thyme has 1 calorie.

Apple and Cheddar Scones

When we go apple picking, we pick an abundance of apples. My oldest daughter loves apples and she eats at least an apple a day. Maybe the saying is true, an apple a day keeps the doctor away. She is hardly ever sick. Well, I still have plenty of apples left. I knew it was time to get some baking done.

There are so many apple recipes out there. What should I make? Then my favorite friend gave me sharp cheddar for my birthday. I love cheddar. I remembered making a scone with apples and cheddar cheese last year. It is the only recipe I have ever made that combines cheddar with apples. Normally, I like my apple recipes sweet. These are so good. I can't tell you how well they are the second day since there are never any left. 

Apple and Cheddar Scones.

2 tart apples
1 1/2 cups all-purpose flour
1/2 cup sugar plus a little additional for the top

1/2 Tbsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, chilled and cut into cubes
3/4 cup sharp cheddar cheese, shredded
1/4 cup heavy cream plus 1 Tbsp for the top
2 large eggs

Directions:

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper.
3. Peel and chop the apples into chunks. 
4. Place in a single layer on the baking sheet.
5. Bake the apples about 20 minutes.
6. Let the apples cool completely.
7. Add the flour, sugar, baking powder, and salt to a food processor.
8. Add the butter and pulse about 10 times or until resembles course crumbs.
9. Add 1 egg and heavy cream. Pulse about 3 times. 
10. Add the cheese and the cooled apples. Pulse about 3 more times.
11. Generously, flour the working surface to roll your dough.
12. Pat the dough into a circle.
13. Line a baking sheet with parchment paper.
14. Use a 2 inch biscuit cutter.
15. Scoop the dough into the biscuit cutter to make 1 inch circle onto the baking sheet. 
16. Repeat but leaving about 3 inches apart between each scone. ***
17. In a small bowl, beat the 2nd egg with heavy cream.
18. Brush each scone with the egg wash and sprinkle sugar on top.
19. Bake about 15-20 minutes or until golden brown. 
20. After a minute, transfer scones to a cooling rack.
21. Let cool about 10 minutes. Enjoy!

***If you desire, you can freeze the scones at this point. Place the
cookie sheet in the freezer for about 30-60 minutes. After the scones are frozen, transfer the scones to a freezer storage bag. When ready to use, complete step 17 and bake for additional 5 minutes. I have done this and they still taste great!cookie sheet in the freezer for about 30-60 minutes. After the scones are frozen, transfer the scones to a freezer storage bag. When ready to use, complete step 17 and bake for additional 5 minutes. I have done this and they still taste great!
Recipe adapted from Smitten kitchen and originally from the cookbook The Perfect Finish.

Did you already know................

-The British tend to pronounce scone as rhyming with John.

-The United States tend to pronounce scone as rhyming with cone.

I pronounce scone as rhyming with cone but my children call it muffin top. However you pronounce it, you will call these delicious!

Sausage, Bean, and Vegetable Soup

The first time I made soup it lacked a lot of flavor. It tasted like water with vegetables. I tried again and still the same results. I didn't know if I should attempt it again or just forget it. 

One day I was talking to a good friend who was a vegetarian. She made soup all the time. I told her my problem and she said that it was probably the stock I was using. What? Stock? I just was adding water.

A good soup needs to start with a stock. My friend even taught me how to make stock. It came out very good and I had a lot of it. So much, I didn't know what to do with it since I only had a small freezer. Nowadays, I just buy low sodium no MSG stock. If you are going to make soup, please learn from my mistake. Stock makes the difference.

Sausage, Bean, and Vegetable Soup

1 lb. Italian sweet sausage
1/2 cup red bell pepper, finely chopped
1 clove of garlic, minced
1 medium onion, finely chopped
 2 medium zucchini, thinly sliced
 1 (15.5 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz.) can no salt added diced tomatoes
1 (14.5 oz) can fire roasted tomatoes
1 (32 oz) container of Chicken Stock

1. Heat a large saucepan over medium heat.
2. Add the sausage and cook for about 5 minutes or until browned.
3. Remove sausage and set aside on a plate.
4. Add the red pepper, garlic, and onion. Cook for about 3 minutes.
5. Add the zucchini and stir. Cook for about 3 minutes. 
6. Stir in the beans and cook 1 minute.
7. Add the cans of tomatoes and the sausage to the saucepan. Stir well.
8. Add the stock and stir. Bring the soup to a boil.
9. After the soup starts to boil, reduce heat and cover.
10. Let soup simmer for about 15 minutes.

Recipe adapted from Fast and Healthy Magazine Jan/Feb 1997.

(Yes, I have kept it that long.)

Even better in a Princess bowl!

Did you already know.................
-Chicken stock is made with vegetables, herbs, and meaty chicken bones.
-Chicken broth is made more from the meat of the chicken than the bones.
-Broth can be served on its own while stock is a component of a dish.
-By the stock vs. broth definition, there should be no vegetable stock since it would have been made with bones in it only vegetable broth.
-Vegetable stock is available for sale.

Chicken Stir Fry

I try to make a dish with lots of vegetables on Halloween. I figure it may counter the candy the kids will be consuming in a few hours. I started this tradition probably over four years ago. The easiest way to accomplish this task is a stir fry. My husband even endures this tradition.

This year when I went to the store a lot of the items I wanted was out of stock due to the recent snow storm. Yes, I did say snow storm. Most people probably think there is snow in Maine all year long but it isn't the case. I know it is hard to believe. We normally have snow in November and it ends in March but not in October. 

So, I had to compromise my stir fry plans. I think the dish came out really good. I even ate the leftovers cold for lunch today. Enjoy.

Jen's Chicken Stir Fry

 1/2 cup of Hoisin Sauce
1 can of pineapple with no sugar added
1 Tbsp cornstarch
4 Tbsp soy sauce, low sodium if desired
1 cup of bean sprouts
5 mushrooms, sliced thin
1 cup of shredded carrots
1/2 cup snow pea pods
1/4 red pepper, sliced thin strips
1 Tbsp ginger, minced
1 clove of garlic, minced
2 scallions, chopped
1 lb. chicken breast, cubed
salt and pepper
1/2 cup of water
1 Tbsp vegetable oil
1 lb of chow mein noodles or thin spaghetti noodles
1/4 cup of slivered almonds
1/4 cup of fried Chow Mein Noodles, optional

Directions:

1. Combine the Hoisin Sauce, 1/2 cup of the pineapple juice, 2 Tbsp soy sauce, and 1 Tbsp cornstarch. Set aside.
2. Heat the oil in a large skillet or wok over medium heat.
3. Add the chicken. Season with the salt and pepper.
4. Cook chicken until lightly browned. Remove and set aside.
5. Add the bean sprouts, mushrooms, carrots, snow peas, red pepper, ginger, garlic, and scallions. Let cook for about one minute.
6. Cook pasta noodles according to package directions in another pot.
7. Stir vegetables and add the water. Cover and cook for about 3-4 minutes.
8. Uncover and stir the vegetables.
9. Add 1 cup of pineapples to the vegetables. 
10. Add the chicken back to the skillet and stir.
11. Add the Hoisin sauce to the skillet and coat vegetables. 
12. Stir in the almonds.
13. Cook for about four more minutes until vegetables are cooked to desire tenderness.
14. Mix in the remaining soy sauce into the vegetables.
15. Add the pasta to a serving bowl and top with the vegetables. Toss well.
16. Top with the fried Chow Mein Noodles.

Recipe by Jen of Sweet Morris.

Don't play with your food.

Did you already know..............
-Hoisin Sauce is the Chinese word for seafood.
-There is no seafood in Hoisin sauce.
-Hoisin Sauce is like Chinese barbecue sauce.
-Hoisin Sauce is usually made from soybeans, chiles, sugar and salt.
-Hoisin Sauce is high in sodium.

Mummy Cake Pops

We try to have a Halloween party every year. The kids really enjoy the games. We have mummy races. Each adult has a roll of unused toilet paper. When time, the adults wrap their designated child with the paper into a mummy. The kids race down the yard and back. The first kid back wins. This year the winner was the first to bob for apples after. 

The other best part of the Halloween party is the food. This year I made mummy pops since it appears mummies were my theme. I have made the cake pops before and the kids really like them.

If you plan on making theses, I have several suggestions. First, I made sure the pops were in the freezer for a little while to harden. I took out only a few at a time out of the freezer. If you take them out, the first ones come out great but the next ones will start to slide down the stick. If this happens, you can refreeze but the top of the chocolate will be flat. I did make some flat top mummies but didn't take any photos. Another suggestion, I learned not to keep the pop in the chocolate for long or it will start to slide. I had to dip the pop quickly then work the pop over the cooler counter. The pop didn't work well over the steam. Enjoy!

Mummy Cake Pops
1 cake or 12 cupcakes
1 1/2 to 2 cups of frosting
1 package of candy melts
12 lollipop sticks
1 Styrofoam block/ other way to hold the cake pops to dry
candy eyes

Directions

1. Crumble the cake and cupcakes in a bowl.
2. Stir in the cup of frosting until well mixed.
3. Roll the cake into 1 to 1 1/2 inch balls.
4. Place the balls on a cookie sheet and place in the freezer.
5. Add water to pot with a heat proof bowl on top of the pot to make a double boiler.
6. Place the candy melts in the heat proof bowl and stir until melted.
7. Take a few of the cake balls from the freezer.
8. Dip the lollipop sticks into the melted candy and place into the cake balls.
9. Dip the cake balls into the melted candy to coat. 
10. Remove the cake balls and place through some Styrofoam to hold the pops.
11. Once the cake pops harden a little, take a fork and dip in the melted candy.
12. Dab or draw lines with the fork onto the cake pop to make the mummy wrapping lines.
13. On the back of each candy eye, brush a little candy melt then stick the eye onto the cake pop.
14. Stir the candy melts occasionally to prevent burning or hardening. 

Recipe adapted from Bakerella.

Did you already know.....................
-In November 1922, the Tomb of Tutankhamun was discovered by Howard Carter in the Valley of the Kings at Luxor.
-To the Egyptians, people were mummified to ensure safe passage to the afterlife. 
-It took about seventy days for the mummification process.
-The heart is never removed from the body.

Happy Halloween

My children are going to be: Alice in Wonderland, Jasmine, and a Ninja.

Are you dressing up or your little ones?