White Wine Roasted Chicken

Simple and delicious!

White Wine Roasted Chicken

Ingredients

1 large Whole Chicken
1/2 cup of olive oil
1 cup white wine- I used Pinot Grigio
salt and pepper

Equipment
Roasting pan, 10- to 12-inch oven-proof skillet, casserole dish, pie dish or other oven-proof dish

Instructions

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.

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Weekend Wrap Up and Weekly Meal Plan 2/28

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.

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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.

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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

Friday- Out

Have a great rest of your day! Enjoy this beautiful weather. Hopefully it is pretty where you are. 😉

 

Sausage and Mushroom Stuffed Peppers

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

Ingredients

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

Directions

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.

Enjoy!

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Recipe Review- Chicken Fricasse

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!

Chicken Fricassee

Ingredients

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)

Slow Cooker-

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 end002

Recipe Review- Corn Souffle

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…
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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

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Here is how it progressed…

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I think it was a hit! Becca loved it, but she said next time I should add some cheese. Done!

Weekly Meal Plan 2/21/16

Hey guys! It has been a while since I have posted. It has been pretty crazy over here!  I have been making lots of meals that have been repeats, and we had to eat out once due to a case of frozen chicken. Here are some of the meals that I made this past week.

Beer Battered Cod

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Bratwurst- Just cooked them in my cast iron skillet with a side of rice and peas

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Yummy Chicken

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Here is my plan for this week

Sunday- My dad’s birthday! He gets to pick, so it is… Pork Ragu! I am also going to attempt to make corn souffle. I have never made a souffle before, so I am excited to try.

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Monday- Chicken Fricassee (Crock Pot) Introducing the girls to green olives and capers. Fingers crossed!!!!

Tuesday- Sausage Stuffed Peppers- Red, Yellow, and Orange peppers stuffed with sausage and chopped mushrooms

Wednesday- Seared Scallops something like this, perhaps?

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Thursday- Chicken Friand

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Friday- Out

Enjoy the rest of your Sunday!

 

 

 

Ideas for leftovers

Happy Sat. Having a lazy day here at home loafing on the couch =) Here are a few things I made this week using some leftovers in my fridge…

Steak and Potato Fritatta

I had some leftover steak and pan fried potatoes, so I mixed them up in about 6 eggs. I added some leftover mozzarella and Parmesan cheese as well. This delicious egg dish can be eaten cold or hot!

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BBQ Pork and Mushroom Quesadillas

I had some killer BBQ pork quesadillas from Jim and Nicks last weekend. I took home some leftovers, so here is how I re-purposed them. I took out the pork. I cooked down some mushrooms in a pan, then added the pork with the mushrooms to heat it through. Then I put them back in the tortilla with a piece of provolone cheese. Then I put a little butter in the pan and crisped up the quesadilla and melted the cheese. PERFECTION!

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Veggie Orzo

I had some leftover orzo and kale salad and a few carrots, celery stalks, and mushrooms in the fridge. I sauteed the veggies and added the orzo and some cheese. Again, good cold or hot.

Buffalo Chicken and Veggie Orzo

The next day I added some leftover boneless hot wings. I just chopped them up and added them in with a tablespoon of blue cheese. I warmed this one up for an easy lunch! No picture, but it pretty much looked the same as this but with some chicken in it.

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Last night the girls and I went out for pizza. I had a Greek pizza and the girls had mushrooms, black olives, and bacon. I have some leftover, but I don’t think I will transform this dish. I could eat cold pizza right out of the fridge all day long!

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Slow Cooker Beef Short Ribs with Rigatoni Pasta

Happy Thursday! I am so glad tomorrow is FRIDAY! Looking forward to a nice relaxing weekend spending time with family and friends. Yesterday, I cooked this lovely meal in my slow cooker. By the time Becca came home from cheer practice, dinner was already on the table. Lots of leftovers to eat and share!

Slow Cooker Beef Short Ribs with Rigatoni Pasta

Ingredients

4 Beef Short Ribs, salted and peppered on each side. Coast with olive oil. Massage.
1 container mushrooms
2 celery stalks, chopped
3 carrots, chopped
1/2 onion, chopped
3 cloves of garlic, crushed and minced
3 tablespoons tomato paste
3 tablespoons Worcestershire sauce
1/2 cup red wine
1 beer
1 jar of your favorite tomato sauce
1 pound Rigatoni (or any hearty noodle)

Directions

*****Can be done the night before******
Brown ribs on high heat, about 6 minutes on first side, 3 minutes on second side.
Take out meat and turn down heat to med. Saute veggies, about 15 minutes. Add in tomato paste and stir together, about 3 minutes. Add in red wine. Reduce, about 3 minutes. Put ribs in the bottom of slow cooker. Add veggies, Worcestershire, beer, and tomato sauce. Mix with salt and pepper to taste. Cover and refrigerate overnight.

In the morning, plug in slow cooker and cook on low heat for about 8 hours. If you have to go longer, that is just fine. If you can prepare all of this in the morning that is fine. You can also cook this on high for 4-6 hours.

All you have to do in the evening is make the pasta. This would also be amazing over Polenta or mashed potatoes.

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