Ingredients
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Directions
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Notes: I double the recipe for the glaze because at times I've found that it wasn't enough.
Goes great with Mashed potatoes and peas
amazingly juicy chicken
Tuesday, January 19, 2010
Frozen Chocolate Cookie Cake
Ingredients
Ganache and Filling:
1/2 gallon any flavor ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels
Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix (or any flavor you like)
1 1/2 cups water
1/2 cup vegetable oil
3 eggs
Directions
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
Preheat oven to 350 degrees F.
Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.
While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.
Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.
Ganache and Filling:
1/2 gallon any flavor ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels
Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix (or any flavor you like)
1 1/2 cups water
1/2 cup vegetable oil
3 eggs
Directions
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
Preheat oven to 350 degrees F.
Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.
While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.
Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.
Tuesday, January 5, 2010
Crispy Ranch Chicken
Ingredients:
Serves 4
2 cups crispy rice cereal (such as rice crispies)
1/2 cup grated Parmesan cheese
1 envelope (1oz) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken (about 5oz each)
1. Preheat oven to 350, spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.
Serves 4
2 cups crispy rice cereal (such as rice crispies)
1/2 cup grated Parmesan cheese
1 envelope (1oz) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken (about 5oz each)
1. Preheat oven to 350, spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.
Thursday, December 17, 2009
Sparkling lemon snowflakes
Lowfat and refreshing! I made these this morning and they were pretty simple. The glaze may need a little more liquid added I've found I'll let you decide.
you will need
3/4 cup butter
3/4 granulated sugar
2 teaspoons grated fresh lemon zest (approx. 1 large lemon)
1 egg
2 1/4 cup flour
1/4 teaspoon salt
glaze
2 cups powdered sugar
2 tablespoons lemon juice (I added a little more)
2 tablespoons water
1/4 cup coarse white sparking sugar
1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. add lemon zest and egg; beat until well blended. on low speed gradually beat in flour and salt until well blended.
2. Heat oven to 350f. On floured surface roll dough to 1/8 thick. Cut with snowflake cookie cutters (or star cookie cutters) Place on ungreased cookie sheets 2 inches apart.
3. Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks cool completely about 10 mintues.
4. In small bowl mix powdered sugar, lemon juice and water. Spread glaze on cookies, sprinkle tops with coarse sugar and allow to dry. Store in airtight container.
makes 6 dozen cookies
you will need
3/4 cup butter
3/4 granulated sugar
2 teaspoons grated fresh lemon zest (approx. 1 large lemon)
1 egg
2 1/4 cup flour
1/4 teaspoon salt
glaze
2 cups powdered sugar
2 tablespoons lemon juice (I added a little more)
2 tablespoons water
1/4 cup coarse white sparking sugar
1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. add lemon zest and egg; beat until well blended. on low speed gradually beat in flour and salt until well blended.
2. Heat oven to 350f. On floured surface roll dough to 1/8 thick. Cut with snowflake cookie cutters (or star cookie cutters) Place on ungreased cookie sheets 2 inches apart.
3. Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks cool completely about 10 mintues.
4. In small bowl mix powdered sugar, lemon juice and water. Spread glaze on cookies, sprinkle tops with coarse sugar and allow to dry. Store in airtight container.
makes 6 dozen cookies
Peppermint swirls
These are so easy and yummy once baked they look like peppermint candies
You will need:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon peppermint extract (a little more if you like it a little more minty)
1/4 teaspoon red food coloring
2 tablespoons granulated sugar
1. heat oven to 350F. In a large bowl beat butter powdered sugar and vanilla with mixer on medium speed or mix with spoon. Stir in flour. Divide dough in half. stir in peppermint extract and food color into one half of dough. Divide each color dough in half.
2. On surface generously sprinklied with flour, shape each into rope 12 inches long. place 2 ropes, 1 red and 1 white side by side. twist ropes repeat with remaining 2 pieces of dough.
3. Cut twisted ropes into 1/2 inch pieces; shape each into ball. On ungreased cookie sheet, place balls about 1 inch apart. Flatten to about 1/4 inch thickness with greased bottom of glass dipped in granulated sugar.
4. Bake 7 to 9 minutes or until set. Removed from cookie sheet to cooling rack. Cool
Makes about 4 dozen cookies.
You will need:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon peppermint extract (a little more if you like it a little more minty)
1/4 teaspoon red food coloring
2 tablespoons granulated sugar
1. heat oven to 350F. In a large bowl beat butter powdered sugar and vanilla with mixer on medium speed or mix with spoon. Stir in flour. Divide dough in half. stir in peppermint extract and food color into one half of dough. Divide each color dough in half.
2. On surface generously sprinklied with flour, shape each into rope 12 inches long. place 2 ropes, 1 red and 1 white side by side. twist ropes repeat with remaining 2 pieces of dough.
3. Cut twisted ropes into 1/2 inch pieces; shape each into ball. On ungreased cookie sheet, place balls about 1 inch apart. Flatten to about 1/4 inch thickness with greased bottom of glass dipped in granulated sugar.
4. Bake 7 to 9 minutes or until set. Removed from cookie sheet to cooling rack. Cool
Makes about 4 dozen cookies.
Sunday, December 13, 2009
Classic Christmas cookies
this recipe makes 3-4 dozen
You will need:
assorted Christmas cookie cutters
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 pound (2 sticks) unsalted butter at room temperature, cut into 1 inch pieces
2 eggs
1. in a medium mixing bowl, sift together the flour, baking powder and salt. Set the bowl aside.
2. In a large mixing bowl. put the butter and, with your hands or a rubber spatula, mash it to soften until it is smooth and not lumpy. Add the sugar and, still using your hands or the spatula, blend it with the butter until the mixture looks like light yellow colored mashed potatoes., about 2 minutes. One at a time break each egg into the butter mixture and mix until completely blended in. Add the flour mixture and continue mixing until a smooth dough forms , 2 to 3 minutes more. gather the dough into a ball, wrap it in plastic wrap and put it into the regfrigerator for at least 1 hour (or as long as overnight).
3. Before baking position a rack in the center of the oven and preheat the oven to 350f. Line a cookie sheet with parchment paper.
4. remove the dough from the refrigerator and unwrap it dust a work surface with flour. Roll the dough out until it is 1/2 inch thick.
5. using cookie cutters of your choice, cut out the dough and put the cut out pieces on the lined cookie sheet when the cookie sheet is full bake the cookies until golden brown 12 to 15 minutes. remove the cookie sheet to a wire rack to cool.
6. repeat with remaining dough and another cool, lined cookie sheet.
When the cookies have cooled to room temp. decorate them as you like and let them dry completely store in air tight container in the refrigerator for up to 2 weeks
You will need:
assorted Christmas cookie cutters
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 pound (2 sticks) unsalted butter at room temperature, cut into 1 inch pieces
2 eggs
1. in a medium mixing bowl, sift together the flour, baking powder and salt. Set the bowl aside.
2. In a large mixing bowl. put the butter and, with your hands or a rubber spatula, mash it to soften until it is smooth and not lumpy. Add the sugar and, still using your hands or the spatula, blend it with the butter until the mixture looks like light yellow colored mashed potatoes., about 2 minutes. One at a time break each egg into the butter mixture and mix until completely blended in. Add the flour mixture and continue mixing until a smooth dough forms , 2 to 3 minutes more. gather the dough into a ball, wrap it in plastic wrap and put it into the regfrigerator for at least 1 hour (or as long as overnight).
3. Before baking position a rack in the center of the oven and preheat the oven to 350f. Line a cookie sheet with parchment paper.
4. remove the dough from the refrigerator and unwrap it dust a work surface with flour. Roll the dough out until it is 1/2 inch thick.
5. using cookie cutters of your choice, cut out the dough and put the cut out pieces on the lined cookie sheet when the cookie sheet is full bake the cookies until golden brown 12 to 15 minutes. remove the cookie sheet to a wire rack to cool.
6. repeat with remaining dough and another cool, lined cookie sheet.
When the cookies have cooled to room temp. decorate them as you like and let them dry completely store in air tight container in the refrigerator for up to 2 weeks
Cheesecake balls
1. Bake a regular cheesecake following the instructions of your favorite cheesecake recipe. (The Serendipity cookbook has a great one!) or use a ready made one to save time!
2. Once the cheesecake has set use a cookie or ice cream scoop to mold the cheesecake into a round ball shape.
3. Dip the cheesecake in chocolate (We've used both white, milk, and dark chocolate before, and then in your favorite topping...Nuts, Oreos, chocolate chips, etc.)
4. Place on a baking sheet, for ease of eating you can put a lollipop stick in the middle and place in the fridge to harden. (You can also wait for the first layer to harden a little and then drizzle another type of chocolate on top!)
2. Once the cheesecake has set use a cookie or ice cream scoop to mold the cheesecake into a round ball shape.
3. Dip the cheesecake in chocolate (We've used both white, milk, and dark chocolate before, and then in your favorite topping...Nuts, Oreos, chocolate chips, etc.)
4. Place on a baking sheet, for ease of eating you can put a lollipop stick in the middle and place in the fridge to harden. (You can also wait for the first layer to harden a little and then drizzle another type of chocolate on top!)
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