Roast Chicken & Red Potatoes

This is one of those meals that really hits the spot on a lazy day with your family. It reminded me of grandma's house for Sunday dinner, and the kids really loved it too! They even asked for seconds, which is rare. It's so simple my 4 year old could probably make it (if I let her near my oven, LOL) So anyway, I hope you enjoy my simple recipe for roast chicken with red potatoes. 

Ingredients: 

Salt & pepper

5-8 lb. whole chicken

6 red potatoes

parsley

onion, cut into small chunks

minced garlic

1 stick of butter, 1/2 melted, 1/2 cold

Preheat your oven to 400 degrees

Take out your chicken, and be sure it's completely thawed and all the innards (if there are any, mine didn't have them) are out of it. Salt the cavity GENEROUSLY, it will help to flavor the chicken as it cooks. Place in an oven safe deep pot (I used a dutch oven) with a lid. 

Put your onion and garlic in the cavity of the chicken, salt and pepper the outside of the chicken, and pour your melted butter over the top of it. 

Cover with the lid and cook for 20 minutes per pound, and then an additional 20 minutes to be sure it's done all the way through. 

When you have about 45 minutes left in your cooking, add your sliced red potatoes, butter the outside of your chicken, and sprinkle salt, pepper, and parsley over the top of all of it.

Replace lid. 

Cook for remaining time, and then set out to cool for about 10 minutes. 

Remove chicken from pot and let rest on a plate or cutting board for about 10-15 minutes before cutting into serving pieces. 

That's it!!! Easy peasy! 

Monterrey Chicken

1 1/2 lb. boneless, skinless chicken breast

1 tsp. garlic powder

salt 

pepper

1/2 c. honey BBQ sauce

1/2 lb. bacon, crisped and crumbled 

1 1/3 cups shredded Monterrey Jack cheese

Marinate your chicken in 1/2 of the BBQ sauce, garlic powder, salt and pepper, for at least 2 hours. Overnight is best. 

Preheat oven to 250 degrees. 

Heat a skillet to medium high and grill chicken until it's seared on the outside. Cut into strips. 

Pour your remaining BBQ sauce in the bottom of your casserole dish. 

Layer your chicken in a single layer over the top of it, and then layer with cheese, and bacon. 

Bake in the oven for 20 minutes, and then broil for another 2 minutes. 

Jackie's Salisbury Steak

• 1 1/2 lb. ground chuck
• 1 can Campbell's French Onion soup
• 1 packet of Lipton's Onion Soup Mix
• 1 can Cream of Mushroom soup 
• 1/2 cup bread crumbs
• 1 egg 
• 1 TBSP All purpose flour
• 1/4 cup ketchup
• 1/2 cup water
• 1 TBSP Worcestershire sauce
• 4 oz. fresh mushrooms
• salt & pepper

Preheat oven to 375 degrees. 

In a large bowl mix ground beef, 1/4 cup of French Onion soup, bread crumbs, egg, salt & pepper. Shape into oval patties, and brown both sides in a large skillet.

Place into a oven safe casserole dish, and set aside. 

SAUCE: 

Mix together the remaining French Onion soup, packet of Onion Soup Mix, cream of mushroom soup,  flour, ketchup, water, and Worcestershire sauce. Stir until well blended and pour over steaks. 

In 1/2 olive oil, 1/2 butter, saute your mushrooms until soft, and then mix into the top of the sauce. 

Bake in the oven for 45 minutes, and serve with mashed potatoes and whatever else you like. 

Buffalo Chicken Salad

Buffalo Chicken Salad

♥Ingredients♥

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows

♥Directions♥

1. Preheat the broiler.

2. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips.

3.In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated.

4.Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

5. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing.

6.Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Enjoy!♥

Chocolate Cherry Snoballs

Picture will be up soon!!

Ingredients:

1 c butter, softened

1/2 c powdered sugar

1/2 tsp almond extract

2 c all purpose flour

1/4 tsp salt

1 c (8 oz) maraschino cherries, finely chopped

1/2 powdered sugar (for rolling)

1/2 c dark chocolate chips

Heat oven to 400 degrees F. 

In a large bowl beat butter with an electric mixer on medium speed till smooth. 

Gradually beat in 1/2 cup powdered sugar until light and fluffy.

Stir in almond extract.

In a medium bowl mix together flour and salt.

On low speed, gradually beat in the flour mixture until well blended.

Stir in cherries.

Shape dough into 1" balls and place on an ungreased cookie sheet approx. 2" apart

Bake for 9-11 mins or until the edges start to turn to brown.

Cool slightly and roll around in the other 1/2 cup of powdered sugar.

Place on a cooling rack lined with foil and cool completely.

Put the chocolate chips into a small ziploc bag and microwave on high 45-60 seconds flipping the bag over at every 20 seconds.

Squeeze the bag until chips are melted and smooth.

Cut a small tip off one corner of the bag and drizzle the melted chocolate over the cooled cookies.

Let stand at room temp at least 30 minutes until the chocolate hardens before storing.

~Nutholes~

~2 egg whites beaten until foamy.

~Add a pinch of salt.

~Gradually add 3/4 cup sugar.

~Add 1 tsp vanilla.

~Beat until stiff peaks form.

~Fold in 1 cup chopped nuts and 6 ounces chocolate chips.

~Drop by spoonful on cookie sheet lined with foil.

~Heat oven to 350 F

~Put cookies in and turn oven off.

~Take cookies out next morning.

~This recipe is courtesy of my late Grandmother...love you and miss you Mimmy~

~Easy Quesadillas~

Prep Time : 15 min

Cook Time : 8 min

Cost per serving : approximately $1.55

Here's an easy way to make several quesadillas at a time. Bake them all together in a hot oven instead of preparing one at a time in a skillet.

You'll need : 

8 flour tortillas

2 cups shredded cheddar cheese (8 ounces)

1 cup fresh corn kernels (cut from 2 medium sized cobs)

2 medium sized tomatoes (thinly sliced)

1 jar (12 ounces) roasted peppers (drained and cut in quarters)

Directions :

~Heat oven to 450 F. Lightly grease 2 jelly roll pans or cookie sheets.

~Arrange 2 tortillas on each pan. Sprinkle each with 1/4 cup cheese (keeping cheese about 1/2 inch from edges of tortilla) Top all 4 with 1/4 cup corn, 2 or 3 slices of tomato and red pepper and remaining cheese. Place remaining tortillas on top.

~Bake quesadillas 6 to 8 minutes (until golden brown and cheese is melting)

~Cut each into 4 wedges and serve,