Simple Roasted Chicken
The easiest roasted chicken recipe ever!! Use the leftovers (if there are any) in a salad or as a sandwich!!
1 3 lbs. chicken, thawed and giblets removed
2 medium carrots, cut into 1 inch wedges
2 celery stalks, cut into 1 inch wedges
1 large onion, quartered
2 sticks unsalted butter, melted
Salt
Pepper
Preheat the oven to 350 degrees.
Rinse chicken under cold water and pat dry with paper towels. Season the cavity of the chicken with salt and pepper. Place the carrots, celery and onions inside the cavity of the chicken. Brush the chicken with the melted butter. Season the chicken well with salt and pepper. (If you want to make a Cajun chicken, season the chicken with some Cajun spices at this point).
Place the chicken on a roasting pan and roast for about 1 ½ hours (30 minutes per pound). Cover the chicken with foil during the last 30 minutes of cooking. Remove the chicken and let it rest, covered with foil, for about 5 minutes before carving. Serve with mashed sweet potatoes (ROTW #52) and sautéed collard greens (ROTW #15).
Yield 6 servings
Wednesday, December 16, 2009
Friday, December 11, 2009
Recipe of the Week (56)
Tempura-Battered Vegetables
with Ginger/Soy Dipping Sauce
Easy recipe for holiday hors d'oeurves! Also try the tempura vegetables with a bottled General Tso's sauce for dipping.
2 cups all-purpose flour
1 ½ tablespoons baking powder
2 tablespoons Asian sesame oil
2 ½ cups ice water
½ pound fresh green beans
1 pound fresh broccoli florets
½ pound fresh cauliflower florets
1 pound fresh asparagus spears, about 1 inch long
About 6 cups peanut or vegetable oil
In a large bowl, combine the flour, baking powder and sesame oil. Pour in the ice water and stir to combine. The mixture should be slightly lumpy. Set aside.
Meanwhile, make an ice bath by placing cold water and ice in a large bowl. Bring a large pot of water to a boil. Place the green beans in the boiling water for 30 seconds. Remove the green beans and immediately place them in the ice bath for another 30 seconds. Remove the green beans from the ice bath and pat dry. Repeat with the other three vegetables.
Heat oil in a large pot. Using tongs, dip the vegetables in the flour batter. Working in batches, place the battered vegetables in the hot oil and fry for about 1 ½ minutes. Place the fried vegetables on paper towels to drain. Season with salt and pepper. Serve with ginger/soy dipping sauce.
Ginger/Soy Dipping Sauce
6 tablespoons fresh lime juice
3 tablespoons mirin
3 tablespoons water
1 ½ tablespoons soy sauce
1 teaspoon finely grated ginger
In a large bowl, combine all ingredients.
Yield 12 hors d'oeurves servings.
with Ginger/Soy Dipping Sauce
Easy recipe for holiday hors d'oeurves! Also try the tempura vegetables with a bottled General Tso's sauce for dipping.
2 cups all-purpose flour
1 ½ tablespoons baking powder
2 tablespoons Asian sesame oil
2 ½ cups ice water
½ pound fresh green beans
1 pound fresh broccoli florets
½ pound fresh cauliflower florets
1 pound fresh asparagus spears, about 1 inch long
About 6 cups peanut or vegetable oil
In a large bowl, combine the flour, baking powder and sesame oil. Pour in the ice water and stir to combine. The mixture should be slightly lumpy. Set aside.
Meanwhile, make an ice bath by placing cold water and ice in a large bowl. Bring a large pot of water to a boil. Place the green beans in the boiling water for 30 seconds. Remove the green beans and immediately place them in the ice bath for another 30 seconds. Remove the green beans from the ice bath and pat dry. Repeat with the other three vegetables.
Heat oil in a large pot. Using tongs, dip the vegetables in the flour batter. Working in batches, place the battered vegetables in the hot oil and fry for about 1 ½ minutes. Place the fried vegetables on paper towels to drain. Season with salt and pepper. Serve with ginger/soy dipping sauce.
Ginger/Soy Dipping Sauce
6 tablespoons fresh lime juice
3 tablespoons mirin
3 tablespoons water
1 ½ tablespoons soy sauce
1 teaspoon finely grated ginger
In a large bowl, combine all ingredients.
Yield 12 hors d'oeurves servings.
Wednesday, December 2, 2009
Recipe of the Week (55)
Teriyaki Noodles
Great recipe for vegetarians or those who just want a simple, easy meal!
1 pkge. wheat spaghetti or Ramen noodles
2 tablespoons vegetable oil
¼ cup white onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 ½ cup broccoli florets
½ cup baby carrots, julienned
1 cup shiitake mushrooms
2 cups low sodium teriyaki sauce
1 tablespoon fresh cilantro
1 tablespoon toasted sesame seeds
Cook the spaghetti or noodles according to the directions on the package. Drain and set aside.
In a large, nonstick skillet, heat the oil over medium heat. Add the onions and sauté until translucent, about 4 minutes. Add the ginger and garlic and continue to stir until the garlic becomes fragrant. Add the broccoli, carrots and mushrooms and continue to cook for about 3 more minutes. Add the teriyaki sauce to the pan and reduce until the sauce thickens. Add the noodles to the sauce and cook the mixture down for an additional 1-2 minutes. Remove and serve with cilantro and toasted sesame seeds.
Yield 4 servings.
Great recipe for vegetarians or those who just want a simple, easy meal!
1 pkge. wheat spaghetti or Ramen noodles
2 tablespoons vegetable oil
¼ cup white onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 ½ cup broccoli florets
½ cup baby carrots, julienned
1 cup shiitake mushrooms
2 cups low sodium teriyaki sauce
1 tablespoon fresh cilantro
1 tablespoon toasted sesame seeds
Cook the spaghetti or noodles according to the directions on the package. Drain and set aside.
In a large, nonstick skillet, heat the oil over medium heat. Add the onions and sauté until translucent, about 4 minutes. Add the ginger and garlic and continue to stir until the garlic becomes fragrant. Add the broccoli, carrots and mushrooms and continue to cook for about 3 more minutes. Add the teriyaki sauce to the pan and reduce until the sauce thickens. Add the noodles to the sauce and cook the mixture down for an additional 1-2 minutes. Remove and serve with cilantro and toasted sesame seeds.
Yield 4 servings.
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