I am sure I’ve posted a roasted chicken before but today’s was so tasty I must share this recipe. Just a simple thyme and lime combination that added so much flavor. It always amazes me how well citrus flavors go so well with poultry and really shine through.
1 chicken – about 4 pounds
1 tsp thyme
1/4 tsp cayenne pepper
salt and pepper to taste
Pat chicken dry and season with thyme, salt, and pepper. Squeeze a bit of lime juice on to chicken as well and place remaining lime inside cavity. Bake at 375 degrees for about 1 1/2 hours. Allow to rest for 5 – 10 minutes before carving.
I love stuffing jalapeno with cream cheese and I love chicken so it just seemed natural to combine the two together. I started by pounding out a couple of chicken breasts; I should have maybe flattened them a little more but it still worked very well. Quite tasty although Charles and I both agreed to use more jalapeno next time!
2 boneless skinless chicken breasts
2 – 3 o.z. cream cheese
salt and pepper
Pound chicken breast to even out and thin. Place 1/2 of the cream cheese in the center of each breast. Sprinkle with diced jalapeno.
Season with salt and pepper and roll up, tuck in ends to help keep the cream cheese inside the chicken. Secure with toothpicks and season with a bit more salt and pepper and a bit of cayenne if desired.
Bake at 425 degrees for 30 minutes or until chicken in cooked through and juices are clear. Sprinkle with cheddar cheese and broil one to two minutes to melt. Remove from oven and allow to rest 4 – 5 minutes before serving.
A pork roast is just about one of the easiest dinners to fix. No fussing; just season it, stick it in the oven, and dinner will be served. The one thing I notice though when I check my cookbooks for times on different size roasts is that it always seems to tell me to cook them too long. I bought a 6 pound pork loin at the store yesterday and when I refered to my book it said 20 – 30 minutes per pound for a 4 pound roast; it didn’t really refer to a 6 pound roast in either book I checked. Anyway, I knew 2 hours would be more than enough time and I was correct; it took just at an hour and a half for my roast to turn out perfectly. I was flexible on time so it didn’t matter that it was ready faster; besides I knew a 20 minute rest would be good for a roast this size. My pictures don’t do it justice, it really had a nice crispy skin to it from the honey and was very moist when finished.
1 pork loin roast ~ about 6 pounds
seasonings of choice
foil to line roasting pan
Line roasting pan with foil and season as desired. I sprinkled mine with salt, pepper, garlic, cayenne, and thyme. I then drizzled honey over the top and popped it in the oven at 350 degrees.
Bake for about 1 1/2 hours or until desired temperature is reached. You will want to reach about 160 to 170 degrees depending on the doneness desired. I like to shoot for the medium to medium well side so it is still very moist. Allow to rest for at least 10 minutes before slicing.
I opted for a simple roasted pork loin this evening. Sometimes the simple dinners are the most delicious. I purchased a 6 pound pork loin on sale at the grocery today and cut about a third of it off for the roast so I had 2 pounds to work with. I’ll use the rest for some other recipes this week, but I didn’t want to roast it all tonight.
Roasted Pork Loin
2 pound pork loin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp thyme
Season pork and bake at 325 degrees for about an hour. Remove from oven and cover with foil. Allow to rest 10 minutes before carving.
I decided it was time for another dessert recipe. I couldn’t think of anything easier than this cobbler recipe. It’s an adaptation of my Aunt Barb’s recipe from the family cookbook. I remember making this when we were kids so who know who is the original creator; of course I can never leave well enough alone so this is yet another cobbler recipe for the family archives.
You will want to drain your peaches if using frozen or canned; I did not and it came out a bit saucy. I think it will still be good; besides if I find it’s too saucy I will just serve it with some ice cream and drizzle the extra sauce over the top.
Homemade Peach Cobbler
1 pint peaches ~ or favorite fruit; can be canned, frozen, or fresh ~ for today’s recipe I used frozen sweetened peaches
1/2 cup flour
1/4 cup sugar
1 tsp baking powder
1/4 cup heavy cream
1/2 cup sugar
1/4 cup water
Pour peaches into 1 – 1 1/2 quart casserole or small baking dish.
Combine flour, 1/4 cup sugar and baking powder in small bowl. Add cream and stir together.
Batter will be thick a bit softer than a biscuit dough but not sticky; pat out into piece large enough to cover peaches. I was able to pick up the dough and pat between my hands or use a piece of waxed paper to spread or roll out batter before placing on top.
Mix together remaining sugar and water.
Pour over top and bake at 350 degrees for 45 minutes.
I couldn’t decide what to fix for a side dish tonight when the craving for green beans and mushrooms hit. I was planning on stuffing my mushrooms but the green beans inspired me to try something new. I loved this casserole. It seemed to encompass all of the great qualities of a good green bean casserole and the savory deliciousness of stuffed mushrooms. I will have to make this again; personally I don’t think there is a thing I would change about it. I’m glad there is a little left for tomorrow!
Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!
6 o.z. fresh mushrooms
1 Tbs butter
1/4 cup heavy cream
1 can green beans ~ french style
4 o.z. sausage
1/4 cup diced onion
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic
1/4 tsp marjoram
3/4 cup chicken stock
1 1/2 cup fresh bread cubes
Slice mushrooms; set aside stems and sauté mushroom slices in butter for about 5 minutes. Add cream and pour sautéed mushrooms into bowl and in same skillet sauté sausage, mushroom stems (diced), and onion. Add salt, pepper, cayenne, garlic, and marjoram. Once sausage is cooked through add chicken stock and bread cubes. Butter medium casserole and pour drained green beans into casserole dish.
Pour mushroom and cream mixture over top of green beans.
I thought I’d try a different twist on my cream cheese dip tonight. I decided to go with a southwestern flair; cilantro, lime, and jalapeno just sounded tasty. The sweetness of the red pepper and the tartness of the lime worked very well with this spicy combination. I don’t think I would change a thing. I couldn’t decide if bread or tortilla chips would be better; I tried both but enjoyed the crusty toasted baguette the best. This can be made ahead and baked just before serving. It also reheats very well should you be lucky enough to have leftovers!
Southwestern Cream Cheese Dip
1 8 o.z. package cream cheese
1/4 cup sour cream
2 Tbs mayonnaise
1/4 cup sweet red pepper ~ diced
1/4 cup jalapeno ~ diced ~ I used 1 large jalapeno
2 Tbs green onion ~ thinly sliced
1/2 tsp lime zest
juice of 1/2 lime
1 tsp chili powder
3/4 cup cheddar cheese ~ shredded
1 tsp cilantro ~ chopped
Allow cream cheese to soften at room temperature for about an hour. Mix in sour cream and mayo until fully incorporated. Add pepper, jalapeno, onion, lime zest and juice, chili powder, 1/2 cup of cheddar, and cilantro. Spread into small buttered baking dish or pie pan. Top with remaining cheddar cheese.
Bake at 350 degrees for about 30 – 40 minutes until hot and bubbly.
I haven’t made a chicken pot pie in quite a while and we had plenty of leftovers from the chickens we roasted yesterday so I couldn’t resist stirring one up today. I made a homemade herb pie crust and put it on the top only. Sometimes I use a pie crust, other times biscuit, or even a puff pastry is good. Just make it the way you like!
Chicken Pot Pie
3 Small Potatoes
2 Celery Stalks
1 Tbs olive oil
1 tsp kosher salt
1/2 tsp marjoram
1 tsp thyme
1/2 tsp cayenne
1/2 tsp garlic
1 1/2 cup chicken broth
2 Tbs cornstarch
1/4 cup cold water
2 1/2 cup leftover chicken
1 1/2 cup milk
1/2 cup peas
Dice vegetables and sauté in olive oil for about 10 minutes over medium heat. Adjust the veggies to your liking; I ended up with about 4 cups total diced vegetables.
Add salt, pepper, and spices; stir in chicken broth and bring to simmer. Whisk together cornstarch and cold water; add this to simmering vegetable mixture and stir until thickened. Stir in remaining ingredients bring to simmer and remove from heat.
Pour into deep dish pie pan; top with pie crust or biscuit topping of choice.
I actually had a bit more than would fit into my pie pan so I made a small pot pie as well using the extra filling and crust.
Bake at 375 degrees for about 45 minutes; allow about 5 minutes or so to rest before serving.
Here is the pie crust recipe I used:
1/3 cup cold butter
1 1/2 cups flour
1/2 tsp marjoram
1/2 tsp garlic powder
4-5 tbs water
Mix flour, marjoram, and garlic in a medium bowl. Cut in cold butter until pea sized pieces form. Add water a tablespoon at a time until dough works together. Roll out dough to cover pie ~ there will be a bit extra or crust can be thicker.
My sister made some banana cupcakes today. I’m going to post her recipe today. They were very tasty. A muffin/cupcake mix on the texture. Great banana flavor and the sour cream added fantastic richness. Here is the recipe as she made it; they have been kid tested and approved!
1/2 cup shortening
1 1/2 cup sugar
1 tsp vanilla
3 medium bananas (very ripe)
1/4 cup sour cream
2 cups flour
1 tsp baking powder
3/4 tsp baking soda
In large bowl cream shortening and sugar. Mix in eggs, vanilla, mashed bananas, and sour cream. Combine flour, baking powder, and soda. Stir into banana mixture. Heat oven to 350 degrees. Line 18 – 24 muffin tins with liners. Fill 2/3 full; bake 18-20 minutes or until toothpick inserted in center come out clean. Cool and ice with vanilla or cream cheese icing if desired.