Roast Chicken Dinner

You can find all kinds of wonderful ways to do roast chicken on different cooking sites. There are recipes that call for spreads to be put under the skin, savory bastes, ideas on how to add flavor etc and I know they are very good. The only problem I have with most that I’ve seen is that they don’t give you enough roasting time. The reason being (I think) is that you don’t want the meat to dry out. I have found, however that if you roast the chicken on its tummy (breast down) it does not dry out and it tastes better. My recipe is very basic, but it gives you a good start if you’ve never roasted a chicken, and you’ll find it surprisingly flavorful too. This is one of my favorite meals.

What you will need:

• a roasting chicken (3 lbs is average)
• 1 teaspoon salt
• pepper
• Lawry's seasoning salt
• a roasting pan ( I like the black, speckled ones best)

Directions:

1. Spray roasting pan with Cooking Spray
2. Wash  chicken and remove any extra fat.
3. Season inside and outside with salt, pepper and some Lawry’s seasoning salt.
4. Place, breast down, in roaster and roast with lid OFF for 1/2 hour at 375 F. Turn down temp to 325 F or 350F and continue roasting with lid ON for another 1 – 1/2 hours, during which time you can also add vegetables such as: potatoes, yams and/or carrots. (broccoli only needs about the last 20 minutes) Sprinkle vegetables with a little salt and pepper.
5. Remove chicken from pan, using a large lifter, place on cutting board. If you’re also roasting vegetables, transfer them to a serving dish (I like to use an oven safe dish so that I can keep these warm in the oven while making the gravy etc. (turn oven down to 200 F)

Easy Gravy:

1. Place roasting pan on stove-top element. Mix 2 tablespoons flour and 1 cup water well in a small sealed container. Add to hot gravy drippings in roasting pan, cooking and stirring continuously, until done. To thicken add more flour water mix, to thin add more water.

How to serve or cut up the chicken:

You can serve it whole (family style) or carved.
To carve a small chicken like this you are pretty well just removing the skin and bones.

• Lay the chicken on a cutting board on its tummy. 
• Remove wings and legs. Cut through each leg at joint to separate into drumsticks and thigh.
• Remove any small parts of meat on the back and then discard the bones. 
• Turn over and take the breast meat off the bone and slice. If the chicken is well done it will all come off very easily.
• Drizzle with a small amount of gravy and serve or put back in 200 F oven (covered) to keep warm. 

Tip: If you plan to do a larger roasting chicken for company, count ½ hour/lb for roasting. Plan to have it ready 30 min. before serving time so you can make gravy etc. while it rests. This way you’re not trying to do five different things at once when your company walks in.

Black Bottom Cheesecakes

Don't click away . . . these are a lot easier than you think. For flashback Friday I'm re-posting this recipe (originally posted in November 2009), a favorite from my sister, Monika. These delicious little cheesecakes with a "baked in" cream cheese filling and decorated simply with some cherry pie filling create a melt in your mouth goodness - deserving a second look and try -  not just for Christmas but for an anytime great way to add to a buffet.

Ingredients:

Filling:

• 1 - 8 oz pkg cream cheese
• 1/3 cup sugar
• 1 egg
• pinch salt
• 1/2 tsp vanilla
• 1/2 cup chocolate chips, optional

Cupcakes: (to make 48 mini muffins or 24 - 36 medium)

• 2 1/2 cups flour
• 1 1/4 cups sugar
• 1/3 cup baking cocoa, sifted
• 1/2 tsp salt
• 1 1/2 tsp soda

• 1 large egg
• 1 1/2 cups water
• 1 1/2 Tbsp vinegar
• 1/2 cup oil
• 1 tsp vanilla

topping:

• 1 can cherry pie filling

Method:

1. In small bowl, blend filling ingredients until smooth, with mixer. Set aside.
2. In medium bowl, combine dry ingredients.
3. In large mixing bowl, beat egg, water, vinegar, oil and vanilla.
4. Stir in dry ingredients, until smooth. Will be a tad runny. 
5. Fill well greased mini muffin tins 3/4 to almost full (1/2 full if using medium size) . 
6. Drop a 3/4  tsp of cheese filling in center of each mini cupcake. If using medium size cupcakes you can add a small tsp of cherry filling or some chocolate chips beside the cream cheese.
7. Bake mini muffins at 350º F for 13 min ( medium size for 18 - 20 min). 
8. Let cool in pans for 5 - 10 minutes before gently removing to wire rack. These freeze well.
9. Serve with a dollop of cherry pie filling on top. 

Butter Pecan Pumpkin Squares

These Butter-Pecan Pumpkin Squares would be a nice alternative to Pumpkin Pie. They have a good base and the filling stays moist and is very similar to pumpkin pie filling.

Base Ingredients:

• 1/2 cup sugar
• 1-1/2 cups flour
• 1/2 cup butter, softened

Filling Ingredients:

• 1 - 15oz. can of pure pumpkin (2 cups pumpkin if you make your own)
• 1/4 cup milk
• 2 eggs, beaten
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Topping Ingredients:

• 1/2 cup brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

Preheat oven to 350 degrees.

1. To prepare base: Combine sugar, flour and butter in a bowl with pastry cutter until crumbly. Press into 12 x 8 x 2 inch greased baking dish. Bake in preheated oven for 8 to 10 minutes until slightly browned and puffed. Set aside to cool.
2. To prepare filling: Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, and salt with electric mixer until smooth. Pour over baked crust. Bake in preheated oven for 30 to 40 minutes or until slightly firm.
3. To prepare topping: Combine brown sugar and butter in small bowl with pastry blender until crumbly. Add nuts and stir to mix. Sprinkle over pumpkin filling and return to oven for about 10 more minutes until mixture is bubbly and browned.
4. Cool thoroughly before cutting into squares.
Yield: Approximately 36 squares, 2 by 2 inches.

Cranberry Apple Chutney

Cranberries pair so perfectly with Turkey and even more my favourite...

Turkey sandwiches.

If you enjoy cranberry sauce then this simple quick chutney might become another option to try.

It is a little less sweet than regular cranberry sauce and has a hint of savoury.

It makes a beautiful hostess gift and if you make it a few weeks before the holiday and store it in the refrigerator you are ahead of the game.

• 1 cup sugar
• 1/2 cup brown sugar
• 3/4 cup water
• 4 cups fresh cranberries
• 1 cup dried cranberries
• 2 large tart apples, peeled and diced
• 1 medium onion, diced
• 1/4 cup apple cider vinegar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/4 teaspoon salt

1. In a large saucepan, combine all the ingredients and bring to a simmer over medium low heat.  Stir often to keep from scorching.
2. Simmer uncovered about 30 - 35 minutes.  
3. Pour into sterilized 8 ounce jars and seal. Refrigerate until you use it.

Makes 6 cups.

Pear or Apple Bran Muffins

I've made these muffins several times in the past while.

They are adaptable to what you have handy. Try adding fresh or frozen blueberries or a finely chopped nectarine in place of the apples or pears and dates or dried blueberries instead of the raisins.

 There's lots of bran in them and stored in the fridge or freezer, they stay moist and delicious.

• 1 cup flour
• 1 1/2 cups natural wheat bran (not the cereal)
• 1/2 teaspoon baking powder,
• 1/2 teaspoon salt, 
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1 beaten egg

1 cup brown sugar

3 tablespoons molasses

1 cup buttermilk

1/3 cup melted butter

1 pear or apple, peeled and chopped into small pieces

1/2- 3/4 cup raisins or Craisins (dried cranberries)

1/2 cup chopped pecans (opt.)

1. Preheat oven to 375 º F.
2. Combine all dry ingredients in a bowl.  Set aside.
3. Combine all wet ingredients in another bowl, mixing well with a mixer. 
4. With a spatula, stir dry ingredients into wet mixture being careful to not over mix.
5. Fold in pear, raisins and pecans.
6. Spoon into lightly oiled muffin cups- about 2/3 full.
7. Bake at 375 º F for 15 minutes or until a toothpick inserted into a muffin comes out clean.
8. Makes 1  1/2 dozen medium sized muffins.

Note: I always loosen the muffins and tip them sideways in the pan as soon as they come out of the oven. This keeps them from sweating as they cool.

You'll want to try one hot out of the pan with a pat of butter!

Black Forest Cherry Cake

Today in Canada we observe Remembrance Day. I'm wearing my Red Poppy which has become a symbol here for the fallen soldiers that have given their lives for freedom and peace. On the eleventh day of the eleventh month at eleven o'clock. . ..I'll pause to remember.

Black Forest Cherry Cake

I almost didn't post this recipe since it is so similar to Anneliese's Black Forest Birthday Cake.
I did think though that some may not know how to make Cherry Pie Filling from scratch so I decided to post it. It is nearly like Anneliese's . . .be sure to check her picture . . .it is just so picture perfect. This Cherry Pie Filling is less sweet and has many more cherries than canned. I always have a can of Cherry Pie Filling for days that I'm in a hurry but when time allows, this really tastes wonderful.

• 1 Duncan Hines Swiss Chocolate Cake Mix or . .make this homemade dark chocolate cake
• 1 package instant chocolate pudding (2 cups milk size)
• 1 pint whipping cream
• 2 tablespoons instant vanilla pudding mix
• 1 recipe cherry pie filling
• shaved chocolate for garnish

1. Make the cake according to directions. . .bake in two 9 inch pans.
2. Make the pudding according to directions and refrigerate until the cake layers have cooled.
3. Make one recipe Cherry Pie Filling and allow to come to room temperature.
4. Whip the cream and the vanilla pudding mix together and refrigerate until assembly.

Cherry Pie Filling

• 3 cups frozen or fresh pitted Montmorency Pie Cherries (now. . finding them may prove to be the biggest problem. I had a supplier and they stopped selling them and now I will be planting my own tree. These cherries have a beautiful color and flavour. I find the easiest way to pit cherries is with the tip of a potato peeler.
• 1/2 cup sugar
• 2 tablespoons cornstarch

1. Put the frozen or fresh cherries in a microwave safe measuring cup. Heat on high for one minute. . stir and repeat until the cherries begin to release juice.
2. Add the combined cornstarch and sugar.
3. Stir well. Heat on high until it is thickend, the juices have cleared and it is bubbling.
4. Stir well every few minutes.

Assembling the cake

1. Cut both the cake layers in half. Put the first layer on a cake plate.
2. Spread half the pudding on the first layer.
3. Add the next layer of cake.
4. Put half the Cherry Pie Filling on this layer.
5. Add the third layer of cake. . and top with the second half of pudding.
6. Add the last layer of cake.
7. Spread the whipping cream all over the cake. . .reserving 1 cup or so to pipe around the edge.
8. Put the Cherry Pie Filling in the center.
9. Chill until ready to serve.
   

Mexican Meatballs

This is one of my standby recipes that has been a favorite of our family since the boys were little.

You can adjust the spiciness of the dish by using less salsa.

•  2  pounds lean ground beef
• 1 medium onion, chopped fine or grated
• 1 clove garlic, minced
• a small handful of fresh chopped parsley
• 1 package taco seasoning
• 1 egg

1. Mix together all the meatball ingredients in a medium mixing bowl.
2. Line a cookie sheet with parchment paper for easy cleanup.
3. Using a small spring-loaded ice cream scoop, make meatballs and put them on the cookie sheet.
4. Bake them at 400 for 15 minutes.

 Mexican Meatball Sauce

• 1 can tomato soup
• 1 can mushroom soup
• 1 can full of salsa  (fill one of the emptied soup cans)
• 10 large button mushrooms, sliced
• 1 tablespoon oil
• 2 cups of shredded cheddar or a tex-mex mix

1. In a large oven-safe Dutch oven, fry the mushrooms in the oil over medium heat until the mushrooms have released their liquid and the mushroom begin to brown.
2. Add the remaining liquid ingredients and bring to a simmer.
3. Add the cheese.
4. Add the meatballs and cover and bake at 350 for one hour.

Serve over rice and have a bowl of tortilla chips to dip into the extra sauce.

Pasta with Canadian Bacon

I use the term Canadian bacon because that is what it's called in California, where my daughter's mom-in-law, Kathy, lives and where the recipe comes from. Where I live we call it back bacon. This is a tasty meal that can be whipped up in about 15 minutes.

Ingredients: (for 2)

• 2 cups pasta of choice
• few tablespoons olive oil
• 200 grams (approx 1/2 lb) back bacon (or smoked ham)
• 1 small onion, chopped
• 2 garlic cloves crushed
• 1 cup cherry tomatoes, halved
• Italian seasoning to taste ( a few good shakes)
• Parmesan Cheese

Method:

1. Cook pasta in salted water, according to pkg directions. Do not overcook; drain.
2. Meanwhile, in large skillet, simmer bacon with 1 Tbsp olive oil, add chopped onion and cook until transparent, then add crushed garlic, tomatoes and Italian seasoning. Cook on low until pasta is done, stirring to blend flavors.
3. Add drained pasta and a drizzle of olive oil.
4. Toss and sprinkle with Parmesan Cheese.
5.  Serve with a Caesar salad or steamed asparagus.
   
   

Cherry Cha Cha!

Christmas is just around the corner. Here is one of our family favorites that always travels with me to our family gathering. It's light, fluffy and tasty. This is an easy recipe and you can make it a day in advance. I've divided it into three basic steps.

Step One

• 1/2 cup butter
• 1 cup flour
• 1/4 cup chopped pecans/almond

1. Mix first three ingredients together and spread in 9x12 cake pan.
2. Bake at 350 ° for 15 minutes.
3. Refrigerate the crust before you start step two, as it is much easier to spread.

Step Two

• 1 package cream cheese 8oz.
• 1 cup icing sugar
• 1 teaspoon vanilla extract
• 1/2 container cool whip (1 litre/ 4 cups)

1. Mix together softened cream cheese with icing sugar, vanilla extract, and cool whip.
2. Spread this consistency on to a cold crust.

Step Three

• 2 tins of cherry pie filling
• 1 1/2 cups whipping cream
• 1/4 cup sugar

1. Spread cherry pie filling on top of the creamed cheese mixture. I like to use a generous amount, so I've opted for opening the second tin ensuring that there is plenty of filling.
2. Beat your whipping cream, adding 1/4 cup sugar.
3. Spread whipping cream on top and garnish with finely chopped nuts.
4. Store in fridge until ready for use.

Store it in the fridge and you have a wonderful chilled light dessert after that heavy meal.

Lemon Cookies

These cookies were one of the treats served at my daughter's baby shower. This recipe comes from her friend Chelsea who hosted the shower. They are very moist and lemony.

2 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

2 cups white sugar

1/2 cup butter

2 eggs

1 15 oz. container ricotta cheese

zest and juice of 1 lemon

Cream together butter, eggs, and sugar. Add zest and lemon juice, and ricotta cheese and blend well. Add remaining ingredients and beat until well combined. Drop by small spoonfuls onto parchment lined cookie sheets and bake @375 for 12-14 minutes. Cookies will remain very light creamy in color. Do not over bake. ( I used a small ice cream scoop to make uniform sizes. If you put the dough in the fridge for about 1/2 hour to chill it is easier using the scoop)

Remove cookies to cooling rack and glaze while still warm.

Glaze

1 1/2 cups icing sugar

zest and juice of 1 lemon

The glaze will set almost immediately.