Simple and delicious!
White Wine Roasted Chicken
1 large Whole Chicken
1/2 cup of olive oil
1 cup white wine- I used Pinot Grigio
salt and pepper
Roasting pan, 10- to 12-inch oven-proof skillet, casserole dish, pie dish or other oven-proof dish
Preheat the oven to 450°F. Place the rack in the lower-middle of the oven.
Make sure that you pat the chicken dry with paper towels.
Rub the chicken all over with olive oil. This will help the skin crisp and become golden. Sprinkle the chicken all over with salt and pepper.
Place the chicken, breast-side up, in the pan. Pour the white wine in the bottom of your pan. Cook about 30 minutes. The skin should begin to be turning golden brown.
Lower the oven to 400°F and roast the chicken for about another hour or so depending on the size of your bird.
Use your thermometer to check the temperature on the chicken near the end of the cooking time. . It is is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.
Rest the chicken on a cutting board for about 15 minutes.
Happy Sunday, fellow foodies! Mine has been pretty good so far. Yesterday I spent my morning with a few cookbooks to get some ideas for dinners and other meals this week.
Went to the store with the girls. They really love to help out. They put things in the cart, cross things off the list, and occasionally if it is not busy, I let Becca push the cart.
Last night I had some family over. My cousin and his partner are vegans, so I was excited to cook something yummy up that everyone could enjoy. I made a delicious pasta primavera, which I will put up on the blog later today. I also made an olive oil and white wine roast chicken for the carnivores. I will add that recipe later as well.
My neighbor gave me a code to try the company Blue Apron. Basically it is a food delivery service where they provide you with a recipe and all the ingredients. They have lots of options for you to choose from. We are doing the 2 recipes a week option. I will let you know how it turns out. Everyone that I know that has it loves it, though.
Here is what I plan on making this week.
Sun- Cod in Herb Butter
Monday- Blue Ribbon Meal #1- Seared Chicken and Potato Salad with Sweet and Sour Cabbage
Tuesday- Pasta and Chicken Leftovers
Wednesday- Roast Pork and Smashed Potatoes with Apple, Walnut, and Goat Cheese Salad.
Thursday- Pesto Pasta with Peas
Have a great rest of your day! Enjoy this beautiful weather. Hopefully it is pretty where you are. 😉
So I chopped up all my leftovers from this, and added it to some leftover pasta from this. The end product was delicious.
I made this favorite last night. I added a side of broccoli and some garlic toast to my seared scallops with garlic brown butter.
Last night I made these yummy stuffed peppers for my family. They were a huge it! The only thing I would change would to add more cheese to the top. Everything is better with more cheese!
Sausage and Mushroom Stuffed Peppers
1 large onion, chopped
2 large containers of mushrooms- 1st container sliced 2nd- chopped
2 packages ground sausage
5 peppers, cut in half, seeded I used red and yellow- You could also leave the peppers whole, but I like to cut them open, because they are easier to eat.
1 container (or more) of mozzarella cheese- shredded or cubed
1. Preheat Oven to 350
2. Cook the first container of mushrooms down in a large cast iron pan or dutch oven, about 6 minutes.
3. Then add the onion, sausage, and the rest of the chopped mushrooms. Cook the sausage and veggie mixture until the sausage is cooked through, about 15 minutes.
4. Spray a large casserole dish with non-stick spray. Arrange the peppers to best fit in the pan. I actually used 1 large dish and one small one.
5. Fill up with meat mixture and top with cheese.
6. Bake for about 45 minutes until the peppers are soft and the cheese has melted.
So I made another recipe from the beautiful book, The Chef Next Door, by Amanda Freitag. She has a whole section on low and slow recipes, which I love. This recipe was shown 2 ways- on the stove top and slow cooker! You know I love a good crock pot meal on a busy night! I assembled everything in the morning before I took the girls to school. I served it on top of rice, but pasta would work, too. So good! The girls even ate the green olives and capers! Working on a stuffed mushroom dish up later tonight or tomorrow!
3 tablespoons olive oil
1/2 cup tomato sauce or stewed tomatoes
1 yellow, orange, and red pepper- julienned
1 Spanish onion
6 garlic cloves, diced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer or white wine (I used wine)
1 1/2 cups Chicken Stock
20 green olives, pitted
5 small Yukon gold potatoes, quartered
4 bone-in, skin on chicken legs (I used thighs, but breasts would work)
1/4 cup drained capers
2 limes, cut in to wedges (I did not use lime)
Combine everything in the crock pot. In the directions, she cooks it on high until it boils, then turns it down. Since I was working all day, I just put it on low until I got home. The meat was falling off the bone. If you are adding capers and lime, add them right at the end
Evening guys! So today I have pretty much spent the entire day in the kitchen (and grocery store). I meal planned, I shopped, and I cooked my heart out. It is my Daddy’s birthday tomorrow, so I cooked him one of his favorite meals; Pork Ragu. I also made this corn souffle recipe I got from this cookbook…
It has so many amazing recipes that I want to try, but this one caught my eye right away. I have always wanted to take on the souffle, but I have always been afraid to try. This was in the section called “The Scary Stuff,” but the directions were super clear and easy to follow. I followed this recipe to a tee. I encourage you to BUY this book up. It is perfect for the home cook who wants to gain skill and tips from a master chef!
Corn Souffle- from The Chef Next Door by Amanda Freitag
Ingredients- makes four 8-Ounce Ramekins
4 tablespoons (1/2 stick) butter, plus more for the ramekins
1 cup corn kernels ( fresh or frozen)
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1 1/2 cups milk
4 egg whites
1/2 teaspoon kosher salt
Here is how it progressed…
I think it was a hit! Becca loved it, but she said next time I should add some cheese. Done!