Author: Cindy Randolph

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Herb Roasted Chicken & Potatoes

Chicken and potatoes, seasoned with parsley, thyme and garlic powder, roast so quickly in a high heat oven that you can make it on a busy weeknight.

Ingredients

Serves: 6

 

Directions

10 mins Prep time 35 mins Cook time

  • Preheat oven to 425°F. Mix oil and seasonings in large bowl. Add chicken and potatoes; toss to coat well.
  • Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
  • Roast 30 to 35 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
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Herb Roasted Pork Loin and Potatoes

Ingredients

  • 6 medium potatoes, peeled and quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons chopped fresh chives
  • salt and pepper to taste
  • 1 (4 pound) boneless pork loin roast
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
  • 6 medium potatoes, peeled and quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons chopped fresh chives
  • salt and pepper to taste
  • 1 (4 pound) boneless pork loin roast
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
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Herb-Roasted Chicken Breasts

Ingredients

  • 3 large garlic cloves, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 6 large chicken breast halves with skin and bones
  • 3 tablespoons olive oil
  • 1/3 cup dry white wine

Preparation

    1. Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
    2. Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.
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Honey Garlic Chicken

Ingredients

  • 6 chicken thighs, bone-in and skin on
  • ½ cup low sodium soy sauce
  • ¼ cup ketchup
  • ¼ cup honey
  • 4 cloves garlic, minced

Instructions

  1. *Prep time does not include marinating time*
  2. Add soy sauce, ketchup honey and garlic to a large ziplock bag. Add in chicken thighs and marinate for 1-2 hours.
  3. When you are ready to cook preheat the oven to 350 degrees.
  4. Spray a 13 x 9 pan with cooking spray.
  5. Remove chicken from the marinade and place on the prepared pan skin side up. Reserve the marinade.
  6. Place in the oven uncovered and bake for 30 minutes or until the internal temperature reaches 165 degrees.
  7. If you want a crispier skin turn the oven to broil and bake for an additional 3-5 minutes.
  8. Meanwhile while the chicken is cooking add the reserved marinade to a medium saucepan.
  9. Bring it to a boil and reduce heat to simmer. Cook for 5 minutes.
  10. If sauce is not thick enough you can always add 1 teaspoon cornstarch + 1 tablespoon water.
  11. When chicken comes out of the oven brush on the sauce and serve immediately.
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Honey-Garlic Slow Cooker Chicken Thighs

Ingredients

  • 4 skinless, boneless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/3 cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil

Directions

  1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
  2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  3. Cook on Low for 6 hours.
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Honey Soy Pork Chops Recipe

  • Prep time:  5 mins
  • Cook time:  21 mins
  • Total time:  26 mins

Pork chops make a favorite family recipe. This honey soy pork chops recipe is simple to make and a recipe the whole family will enjoy!

Author: Robyn Stone | Add a Pinch

Serves: 6 – 8

Ingredients

  • nonstick cooking spray or olive oil
  • 8 pork chops
  • ¼ cup soy sauce
  • ½ cup honey
  • 1 tablespoon Montreal steak seasoning
  • 2 cloves garlic, minced
  • pinch of ground ginger
  • pinch red pepper flakes

Instructions

  1. Slow Cooker Method
  2. Spray bottom and sides of slow cooker with nonstick cooking spray.
  3. Mix soy sauce, honey, Montreal seasoning, garlic, ginger, and red pepper flakes in a small bowl or 2-cup measuring cup.
  4. Arrange pork chops in slow cooker, coating each one with honey sauce mixture. Pour remaining mixture over chops. Cook on low for 6 hours.
  5. Skillet Method
  6. Preheat oven to 350º F. Drizzle olive oil into skillet over medium heat. Arrange pork chops in skillet and cook on each side for 3-5 minutes, until lightly browned. While cooking, mix together soy sauce, honey, Montreal seasoning, garlic, ginger, and red pepper flakes in a small bowl or 2-cup measuring cup. Pour over pork chops and place in the oven for 15 minutes.

Note:  Pork Chops should be pretty thick to avoid being dry and overcooked.

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Ham & Cheese Calzone

Ingredients:
2 tbsp (30 mL) mayonnaise
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) fresh broccoli florets
(about 2 oz/60 g)
1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
½ small onion
8 oz (250 g) Swiss cheese, grated, divided
1 tbsp (15 mL) vegetable oil, divided
2 pkg (13.8 oz/283 g) refrigerated pizza crust
1 oz (30 g) Parmesan cheese, grated

Directions:
1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef’s Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim ½ in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Grater-Fine; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 40 mg, Sodium 1240 mg, Carbohydrate 49 g, Fiber 2 g, Protein 22g
Cook’s Tips: Choose smoked rather than boiled ham to keep the crust from becoming soggy.

© 2011The Pampered Chef used under license.

www.pamperedchef.com

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Grilled Beer Can Chicken with Smoky Barbecue Rub & Bourbon Butter

INGREDIENTS:

The Chicken:

  • One 3 1/2- to 4-pound fryer
  • chicken, neck and giblets removed
  • 3 tablespoons Smoky Barbecue Rub, divided (see recipe)
  • One 12-ounce can light beer

The Bourbon Butter:

  • 6 ounces butter, cut into small pieces
  • 1/4 cup brown sugar
  • 2 tablespoons bourbon
  • 1/2 lemon, juiced
  • 1 teaspoon kosher salt + salt to taste
  • 1/2 teaspoon freshly ground pepper

INSTRUCTIONS:

Wash and dry chicken well. Rub 2 tablespoons of the dry rub all over the chicken and inside the cavity.

With a can opener, remove the top of the beer can. Pour out (or drink) 1/4 of the liquid, and stir in remaining tablespoon of the dry rub. Insert beer can deep into the cavity of the chicken, so that the chicken is standing up on top of the beer can.

Preheat a charcoal or gas grill to medium-high heat.

While the grill is heating, make the bourbon butter glaze by melting butter with the other ingredients in a small saucepan and boiling over high heat for 2 minutes, stirring constantly.

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Goat Cheese Mashed Potatoes

Ingredients

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

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Fragrant Orange Chicken

Ingredients

  • 1 chicken, cut in 10 pieces
  • Zest and juice of 3 oranges
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 teaspoon finely minced garlic
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper
  • 2 tablespoons cilantro

Preparation

  1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours.
  2. Remove chicken 30 minutes before cooking. Preheat oven to 375°F. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan.
  3. Bake chicken, basting frequently, for 1 hour.
  4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions.