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Friday, December 12, 2014

Maple Dijon Roasted Chicken

This slightly tangy but sweet chicken is a real delight for you to try, I put it with fresh green beans
and Au Gratin Potatoes Good Food.
Note: Brushing the chicken with this glaze will result in a flavorful, but not crispy chicken skin. If you want crispy skin, don't glaze the chicken and simply serve the carved chicken with the warmed glaze.

Serves: 4

What you Need:
4-5 lb. whole chicken (I used Harvestland)
1 lemon, halved
1 onion, halved,
4 sprigs thyme
2 sprigs rosemary
2 Tablespoons butter, softened
Heaping Tablespoon salt
Fresh ground pepper

For the glaze:
¼ cup maple syrup
¼ cup dijon mustard
1 Tablespoon balsamic vinegar
2 sprigs thyme

How to Make it:
Preheat oven to 425 degrees.
Place the onion, lemon, 4 thyme sprigs, 1 or 2 sprigs of Rosemary, butter, salt, and pepper on a tray so it will be ready for your chicken.
Remove the chicken from the package, and remove the giblets from the cavity. Rinse the bird under cold water then pat dry with paper towels.
Place the bird in a roasting pan. Sprinkle the inside of the cavity with salt then stuff it with the onion, lemon, and herb sprigs. Rub the butter all over the outside of the chicken then season generously with the remaining salt and fresh blacked pepper. Roast for 1 hour.

In a small bowl, whisk together maple syrup, dijon, balsamic vinegar, and the leaves of the remaining two sprigs of thyme. Set aside.
Remove the chicken from the oven and add the squash and brussels sprouts to the pan. Brush both the chicken and the vegetables with a little bit of the maple glaze. Roast for another 30 minutes or until the chicken registers 165 degrees at the thickest part of the thigh. Once done, remove the chicken from the oven, tent with foil, and allow to rest 10-15 minutes before slicing.
Warm the remaining glaze on the stove top or in the microwave and serve hot with the chicken.

Thursday, December 11, 2014

Easy Chocolate Peanut Butter Fudge

It's That time of year, Candy Making TIME!  This Easy Chocolate Peanut Butter Fudge takes less than 5 minutes to throw together and it totally satisfies all your cravings!
My peanuts are stirred in

Serves: 16
What you Need:
1 12oz bag semi sweet chocolate chips
1 14oz can sweetened condensed milk
1 cup peanut butter
crushed peanuts, or sprinkles

How to Make it:
Prepare an 8x8 pan lined with parchment paper or foil and set aside.
In a microwave safe bowl melt chocolate chips in 30 second bursts until the chocolate is melted and smooth. Stir in between each burst.
Or Melt in a double boiler (one pot that fits inside another Pot half full of hot water)
Remove from heat and stir in milk and peanut butter until everything is combined.
Pour mixture into prepared pan and sprinkle with crushed peanuts if desired or pretty sprinkles
I stirred ny peanuts into my fudge to mix it through ;)

Refrigerate for several hours to firm up.
Remove from refrigerator and cut into 16 pieces to serve.

Wednesday, December 3, 2014

Coconut Crispy Chicken with Zesty Orange Glaze

I like Coconut and Chicken so why not Cook it together, this is a sweet spicy chicken not too spicy
chewy and crisp, you really should try this and Enjoy Good Food

What you Need:
• Vegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
Pinch curry powder
Pinch cayenne pepper
1 tsp garlic powder
1/2 tsp onion powder
1 cup panko bread crumbs
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
• Orange Marmalade Sauce below

How to make it:
Begin by filling a large-sized pan about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.

Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, garlic powder and onion powder to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.

Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.

To fry the strips, work in batches by adding about strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.

Serve the strips hot, garnished with Zesty Orange Sauce
1/4 cup dijon mustard
1/4 cup honey
1/2 cup orange marmalade
Mix together and serve warm over or with Chicken

Monday, December 1, 2014

Cheri's Pumpkin Crisp

 Tired of Pumpkin Pie? For a change or addition to your Festive Thanksgiving dinner try this dessert, it's a little twist on the standard Pumpkin tradition and really tasty. Enjoy Good Food

What you Need:
For the filling:
1 (28 oz.) can pumpkin (not pumpkin pie mix)
1 lg. can evaporated milk
1 c. sugar
3 eggs
1 T (heaping) pumpkin pie spice(I make my own)
1 t. salt

DIRECTIONS for Filling
Preheat over to 350ยบ.   
Spray a 9x9 pan with pam spray
Mix all together until well blended.  Pour into bottom of 9 X 9 square glass baking dish or deep pie dish.  Make Crisp Topping.

Crisp Topping: (use the food processor to mix all ingredients EXCEPT BUTTER)
3/4 c. flour
3/4 c. brown sugar (packed)
1/2 t. salt
8 T. butter (very cold)
1 c. old fashioned oats
1 t. cinnamon
Optional:  1/2 c. crushed gingersnap cookies
Optional:  1/2 c. chopped pecans or walnuts

Directions for Topping:
Mix together dry ingredients I use my food processor to mix quick.  Using a pastry cutter or with two knives (can just use hands), cut butter cubes into dry ingredients until coarse crumbs form. Sprinkle globs over pumpkin mixture. Also mix in gingersnap cookies and/or nuts if using.  Bake for 45 minutes or until knife inserted into center comes out clean

Serve with whipped cream or ice cream, warm is good or even cold later.

Turkey Carcass Soup

Don't throw out that Turkey Carcass...Make SOUP! Seriously use it all with this delicious SOUP, and you can even save some extra soup stock to freeze up for another use or two. It's just the thing for a cold night, nothing like Comfort Food.

What you need:
1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
12 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 bag of country style noodles
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
3-4 cloves of diced garlic
Salt and pepper

In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer.
Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones.
Reserve turkey stock. Put in containers and freeze the extra for another recipe or two.
In a large pot, melt butter and cook onions until tender. Stir in celery,garlic and thyme.
Stir in carrots and noodles and toss to coat. Stir in turkey stock and bring to a simmer.
Cook until vegetables and noodles are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.