With it being fall I am looking forward to all the feast days coming up. I love food…lol!! This time of year really is my favorite time just because so many things come from the harvest. Depending where you are located determines what is best for the area you are in. Nowadays, unlike when I was growing up, you can get whatever is being harvested where ever. I sort of miss the days when you had to wait for certain things for the seasons to change so they were available. There was the anticipation of the new harvest. Now everything is there anytime of the year. It’s not as exciting. But there is one fruit that I still have to wait for, for this time of the year: Pomegranates!! It might be because they are too expensive to import or they just grow in certain areas but I am so excited when fall comes around just for those 🙂 You can use them in salads, sweets, main courses, drinks, or just by themselves. For this Friday I am going to post a couple of recipes for Pomegranates…something sweet and something for dinner. Enjoy…I know I will!!
Pomegranate Roasted Chicken
1 cup pomegranate juice
3-pound whole chicken
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken stock
1 tablespoon fresh thyme
1 cup pomegranate seeds
Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside.
Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes.
Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
2 cups flour
1/3 cup sugar + and extra T for sprinkling
1 t baking powder
1/4 t baking soda
1/2 t salt
8 Tbls butter, 1 stick or 113gm (cold or frozen)
3/4 cup pomegranate seeds
1/2 cup evaporated milk or half & half or cream (I guess full cream milk would work too, I used avapourated milk)
1 large free-range egg
Preheat your oven to 400F / 200C.Mix the flour, 1/3 cup sugar, baking powder, baking soda and salt.
Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb.
Stir in pomegranate seeds.In another bowl, whisk the cream / milk and egg until smooth.Using a fork, stir cream/ egg mixture into flour mixture until a dough forms.
Empty the dough onto a well floured surface and need briefly so that it comes together.
Pat down to form a large flattened disk. Using a sharp floured knife or pastry cutter cut the dough into 8 triangles.
Place these on a lined baking tray allowing space in between each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.
Hi all!! Here’s another great recipe for Recipe Friday!!
There are a few dishes that can be fixed a few different ways. This one is no exception. I have fixed chicken enchiladas several different ways but seems like I keep coming back to this one. It is a really simple quick version and is an all around favorite. Enjoy!!
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.
Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up.
Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk.
Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Hi everyone!!! Hope your week has been great and you got everything done that needed to be done. I know it’s hard but hey we have to do our best and keep moving right? Right!! So for todays recipe I am going back to our old stand by: Chicken. I mean who can say they don’t like chicken? Not many if anyone at all. We all compare everything unknown to us to chicken and to be honest I think there are more chicken recipes out there then anything else. I guess really it’s because it is the most common cheap food out there next to eggs.
So anyway, this is a cool recipe I stumbled upon when trying to find something to do with my chicken. It is a really simple recipe and seems to go over very well with everyone in my family. Hope you enjoy it 🙂
Roast Sticky Chicken: Rotisserie Style
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture.
Place 1 onion into the cavity of each chicken.
Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C).
Let the chickens stand for 10 minutes before carving.
I love this recipe!! Chicken thighs are great but you can use almost any piece of chicken. I have used thighs and boneless breasts. Then only thing with breasts is to not cook them too fast because they will dry out. Enjoy!!
Chicken seems to be the go to in my house. It’s a great meat to put on to cook and be able to go do something else and be able to have a meal once you are done with everything else. Any piece of chicken can be used with this recipe. This one seems to be a favorite in my house because we all love garlic and butter 🙂
EASY GARLIC BROILED CHICKEN
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Hi everyone!! Yes I know I actually totally forgot to post a recipe last week. I was so busy and completely forgot to do so. 😱 But I did not this week 😀. Hope you enjoy this one as much as we did when I tried it a few weeks ago. I served it with rice but you can serve it just with vegetables as well. Enjoy!!
Peppery Chicken With Potatoes
1 pound red potatoes (about 6 medium), cut into wedges
1 large onion, chopped
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds)
Place potatoes and onion in a 6-qt. slow cooker.
In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together.
Rub seasoning mixture over outside and inside of chicken.
Place chicken over vegetables.
Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
Remove chicken from slow cooker. Let stand 15 minutes before carving.
Transfer vegetables to a platter; keep warm.
If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.
Hi everyone!! Hope your week is going great!! If you’re like me you are usually busy but want to have a home cooked meal. What better way then a slow cooker or “crockpot” to actually get it done? I love my slow cooker because I can just literally dump everything in it and let it cook while I do things around the house. I use at least once a week 🙂
Here is one of many recipes I have found for the slow cooker…especially when it comes to chicken. Enjoy!!
1 Tablespoon ghee or coconut oil
6 chicken legs, bone-in and skin-on
Sea salt and cracked black pepper, to taste
2 cloves garlic, crushed into a paste
2 Teaspoons ground cumin
1 Teaspoon ground coriander
2 Cups roasted tomatillo salsa (store-bought or homemade), divided
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken generously with salt and pepper. Mix the garlic, cumin, and coriander in a small bowl, and rub it all over the chicken. Working in batches, brown the chicken on all sides, about 2 minutes per side.
Pour 1 cup of the salsa into the slow cooker and arrange the browned legs on top. Cover and cook on low for 8 hours.
Serve the chicken with the remaining 1 cup of the salsa.