Saute 1/4 cup each of diced carrot, celery and onion in 1 tbsp. of butter for about 5 minutes or till softened. Add 1 tsp dried thyme during last couple minutes.
Rinse chicken and dry with paper towels inside and out. Season inside with salt and pepper. Toss sauteed vegetables with 8 thin lemon slices and spoon into cavity. Truss chicken. Here’s a nice method: https://www.youtube.com/watch?v=Gs1zHP7oabM. Rub outside with butter and season with salt and pepper.
Roast breast side up at 425 degrees for 15 minutes. Brush with a little more butter. Turn heat down to 350 degrees and roast another 45 minutes then drizzle with juice from 1/2 lemon . Continue roasting a total of 20 minutes per pound – 2 hours for a 6 pound chicken.
When the wind chill is -20F I just don’t feel like going anywhere. I found a chicken breast in my freezer and here’s what I came up with.
- 1 can chicken broth
- Half and half
- Cream cheese
- more Garlic
- Crushed red pepper in oil
- 1 Chicken breast
- Sun dried tomatoes
Saute diced garlic in olive oil slowly until just golden, add a tbsp. or two of flour to make a roux. Cook flour mixture a minute or two. Whisk in chicken broth and little half and half (1-2 tbsp.), bring to boil and simmer till thickened, whisking every so often. Whisk in cream cheese. Add some grated nutmeg. Whisk in parmesan and Roquefort. Set sauce aside. It’s ok if the sauce is a little thin it will continue to thicken while resting and more when added to the pasta.
Saute a little garlic in olive oil, add crushed red pepper and diced chicken. Cook till chicken is almost done. Add sun-dried tomatoes, then spinach and finally sauce. Toss with cooked pasta. Finish with add’l Roquefort and freshly grated black pepper.
These beets don’t bleed like red beets and I think they have a sweeter more delicate flavor. Wash and trim, wrap in foil and bake in 350 degree oven for 1 1/4 hours. Cool and peel. Another method to try…peel, chop, drizzle with olive oil, season with salt and pepper and roast like other root vegetables. …400 degrees about 20 minutes.
I used what I had on hand for these but I’m going to try some other variations very soon. They will definitely be part of Easter brunch this year.
1 cup of cooked quinoa and 1 egg made twelve. I added another cup of finely chopped cooked broccoli, 1/4 cup crumbled goat cheese, chopped parsley and a little chopped tomato for color. Salt and pepper. Combine everything but egg then stir in beaten egg. Scoop into mini muffin tins and bake at 350 for about 15-20 minutes.
Here’s some other takes on the same idea.
Quinoa Pizza Bites
Mushroom Herb Quinoa Bites
Buffalo Quinoa Bites
Mexican Quinoa Bites
I was looking for a way to use up some frozen phyllo. Here’s what I came up with.
Salmon, asparagus, leeks and goat cheese….seasoned with garlic and crushed fennel seed.
I cooked the salmon rare, sautéed leeks fennel and garlic. Cooked asparagus to just tender. Then rolled all inside phyllo and baked at 375 till brown about 15 minutes.
I never thought of using buttermilk with eggplant but this was really good.
Soak eggplant in buttermilk for 1-2 hours. Dip in flour, beaten egg then bread crumbs.
In large sauté pan, lightly brown slices on each side in as little oil as possible, then bake at 400 degree oven for 30-40 minutes, top with grated cheese (mozzarella/parmesan mixture) for last 5 minutes.