Friday, September 24, 2010

Citrus-Herbed Roasted Chicken with White Wine Sauce

Occassionally inspiration will hit me. This is a rare occurance, as I admit most of my ideas are stemmed from other's creative minds! Cooking seems to be the one exception. As I have once stated before, healthy eating is a necessity in our home. Not that we eat healthy all the time , (thanks a lot Gutherie's, you are my one weakness since college). Last night I created a recipe for a roasted chicken that was so good it needed no dipping sauce. Chicken can be so boring! One summer, before I went off to college, I stayed with my mom ( my parents are divorced and have been so since I was five years old). We had chicken every night, in every way you can prepare it. I say this with sarcasm, just the memory of those chicken meals makes me shutter. Needless to say, it was a VERY long time before I would eat chicken again. This is probably why I have such a love for Gutherie's , it was the first chicken I ate since I spent that summer with mom. Well, those days are behind me and now I enjoy chicken, every now and then. I served the roasted chicken along with some herbed potatoes, yum!

Don't forget to click on the printer friendly button if you would like a copy of this recipe. Bon Appetit!


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Citrus-Herbed Roasted Chicken with White Wine Sauce

Ingredients:

1 Whole Chicken, neck, giblets and all the other yucky stuff removed
1 large lemon, sliced
1 lime sliced in half
4 fresh rosemary stems, 2 stripped and chopped
6 cloves garlic, 3 minced
1/2 cup white wine (your choice)
2 tbsp. melted butter
pepper
salt
8 dried bay leaves

*Preheat oven to 400 degrees.

Time to get friendly with your bird! Remove all the giblets, neck and other repulsive stuff from inside your bird. Wash him thoroughly and pat dry. You will need to lift the skin from the body of the bird, but be careful not to tear through the skin, like I did in some places. Some places will not give, so do the best you can. If I can do this, ANYONE can! Now you are ready to season it. Notice I did not give measurements for the pepper and salt. If I had to guesstimate, I would say about 2 tablespoons of pepper and 1 tablespoon of salt.

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Rub the salt and pepper all over the outside of the chicken. Top and bottom and into crevices.



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Next, stuff the lemon slices, bay leaves, some pepper, minced garlic and the rosemary under the skin. Do this all over the bird, even under the skin of the legs. Take the halved lime, remaining garlic cloves and 2 rosemary sprigs and stuff them into the bird. You should feel like you have violated this bird by the time you are done! We want him seasoned to perfection!

After the bird has been seasoned, ( and you've washed your hands), mix the white wine and butter together in a bowl. Pour over the bird.

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Cook the chicken at 400 degrees for 30 minutes. Drop the temperature to 350 degrees and cook for 45 minutes more. You want the outside nice and crispy and the inside tender and juicy.

If you want to add the potatoes, you will need red potatoes, chopped rosemary ( I used what was left from the chicken), salt and pepper and olive oil. Slice the potatoes into quarters. Place into rotisserie pan. Sprinkle with rosemary, salt, pepper and drizzle with olive oil. Bake with chicken the last half of baking.

Monday, September 13, 2010

Gameday Chili

I think as moms we tend to overload our plates. Not literally, I'm talking about our life plate. Within our being, God made us nurturers. With that comes an everlasting need to "take care" of pratically everything for those in our family, mainly immediate family. I am an "over-nurturer". I admit it! I have witnessed all too often how women tend to place too much pressure on themselves and the result is usually a mental smack-down. As I strive myself to learn balance within my own personal life, those of my husband and children, I have reached a place of peace. Peace coming from the Lord above because it can only come for Him. Lately my heart has been heavy for my fellow lady friends and aquantainces whom I have seen wrestle with life's daily struggles and inner battles. But, I am at peace knowing God hears their hearts and minds. He is sufficient and His enduring love can heal those who call out to Him. I just felt I needed to reach my readers with the reassurance that though life WILL knock you down, there is peace and rest in Christ Jesus. Surround yourselves with loving family and supporting friends who love you no matter what. And remember, if you think your not worthy, Jesus does, he gave his life for you.

Now that that is off my chest, did I mention: It's Football Season!
Whoop! Whoop! Primarily, college football! If you don't know by now, our house is an Auburn house. We love our Auburn Tigers! War Eagle! My husband and I, along with our 6 yr. old, enjoy watching college football. It doesn't matter who is playing. Of course we are partial to the SEC, but those other teams are enjoyable too. Now, you must understand, where I live, you are either an Auburn fan or an Alabama fan. We don't care if you went to another SEC school, you had better pick one of the two! It is fine if you want to pull for say, Georgia on Saturday, but by golly, you had better choose who you are going to cheer for between Alabama and Auburn. It really is a great rivalry. Both my mom and dad are Alabama fans, bless their heart, and I and my sister are for Auburn. Seeing I am 11 yrs older than my sister and she worshipped the ground I walked when she was a child, I made sure she knew which side to pull for! I sealed the deal when a guy I was dating while at Auburn, who happened to be on the team, had the team sign a football for her. Strategy people! Anyhow, as you can see, Saturdays are big days whether at home or tailgating. There are so many great foods to eat, because that's what you do, eat. Which, brings me to this post, Gameday Chili. This is one of those "eb=verything but the kitchen sink" kind of recipes. There really is no one way about making it, matter-of-fact, I never stick to just one recipe, some of the same ingredients, but I do like to mix it up! This is great served with sour cream, cheese and sliced avacado on top, or if you're in for more calories, (like my hubby likes it), spread on top of a hot dog for the ultimate chili dog! Whichever way you serve it, I'm sure you will like it, if not, then something is wrong with your taste buds, please see a doctor immediatly!

*If you would like a printed page, click on the "Printer Friendly" button at the top right of page.
Gameday Chili (my latest version):
2 tbsp. olive oil
1 small red onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, minced

* Place the olive oil in a dutch oven, (or large pot), over med. heat. Add the onion, peppers and garlic. Toss until well coated in the olive oil. Sautee' for about 2 min.

1 tbsp. cumin
2 tbsp. chili powder ( I like the mexican kind)
1 1/2 tsp. oregano
1 tbsp. garlic powder

* Mix all these together in a bowl and pour on top of your veggie mixture. Mix well to get the spices blended with your veggies.

6 oz. coke (yes, real coca-cola)
1 cup B-BQ sauce, good quality - I like KC Masterpiece or Sweet Baby Ray's
3-4 cups of low-sodium beef (or chicken) broth
1/4 c. worchestershire sauce

*Pour all ingredients into the dutch oven and lower heat to med-low. Simmer for about 20 min.

1 1/2 lbs. ground beef, cooked and drained
1 lb. of smoked shredded pork (this I used from a previous night's leftovers. You can purchase some from your local b-bq joint.)
2 bay leaves
1/4 c. red wine vinegar

* place meat and bay leaves and red wine vinegar into the dutch oven with everything else and simmer on low for 2 hrs.

1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained

* place beans into chili about 20 min. before serving.

Enjoy! Oh, and War Eagle! I would love to hear from my readers their favorite teams. Give a shout out to who you root for in the comment section.
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