I changed a couple things; I mixed some dark thigh meat in with white meat. We don’t like potatoes in our pot pies so left that out. I didn’t use 2 cans of soup, instead I made a roux with butter, milk…added heavy cream (to desired thickness), seasonings. I used chicken broth instead of water. I used a 9×13 pan; i think that’s it 🤣 You can click on link above or go by my pictures 😜⤵️
I cooked 2 large chicken breasts and 3 chicken thighs (with carrot, onion, little seasoning). That way I cooked chicken plus had broth to substitute for water & making a little gravy 😋
Bake bottom crust 20 minutes first, at 350°, let cool.
No recipe necessary really, or go by my previous post for chicken drumsticks 🤣🍗🐔 😋 Except this time I tried blood orange,, fennel and radish with vegetables (carrots & potatoes). That and a SALAD 🥗 😋
Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and drizzle with oil.
Squeeze orange juice over carrots, then honey. Sprinkle with S & P, toss carrots to coat. Place some orange slices on top or tuck in between carrots.
Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.
My granddaughter’s request 😉 she calls it beef stew; she saw it on tiktok. I did sneak in some sour cream on her recipe 🤫🤐 and more mushrooms 🍄 recipe at link ⤵️
Let me start out by saying my lemons are all turning yellow; meaning I’m about to get rained on by lemons; that being said…and wanting to use my garlic stuffed olives, I started out to make a simple chicken & olives, BUT I couldn’t resist adding some lemon juice & zest.
Wish you could smell through screen; as soon as I pick them…the scent hits me. So…I seasoned chicken well (GARLIC), less salt because of olives 😉 squeezed some lemon juice over chicken, then poured the olives (any kind) over chicken, along with some of the juice/brine. Then I let zest rain on them 🍋 i couldn’t leave well enough alone & I got out the za’atar! A little paprika….Put in 400° oven until internal temperature reached 165°. It was 30 – 40 minutes; depends on size & kind of chicken. Served it with rice. Chicken rice a roni to be exact.
Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
While that is in the oven, brown the hamburger and onion in a skillet. ***Now is the time to add your choice of a thickener if you would prefer more of a gravy texture***
Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
Add the salt and pepper.
Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
Sprinkle the cheese on top of the meat mixture.
Spread the 2nd tube of crescent rolls over the top of the cheese.
Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.
Citrus & Herb Spatchcocked Chicken Although my lemons 🍋 are turning yellow, I still prefer oranges for many recipes. 🍊 Herbs courtesy of my little garden AND my daughter’s garden 🥰. The recipe I’m sharing, from Savuer is used for basics; but you can use whatever citrus you want. Herbs & seasonings can vary too. I’m not even going to do the onions this time 😜
Spatchcocking chicken—removing the bird’s backbone in order to flatten the body—allows the meat to roast evenly and quickly, resulting in tender, juicy breast meat, with evenly crisped and golden skin.
Note – I love and often use Goya Adobo Seasoning with bitter orange 🍊 also.
Chef Matt Wadiak, founder of Cooks Venture Chicken, slathers his spatchcocked bird with a sweet and fragrant “wet rub,” then roasts over thinly sliced orange rounds. The dish makes for a quick and easy weeknight meal, but with all the visual appeal of a festive, winter holiday dinner.
2 Tbsp. coarsely chopped fresh sage, plus more for garnish
2 Tbsp. fresh thyme leaves
1 Tbsp. coarsely chopped fresh rosemary
1 garlic clove, minced (1 tsp.)
1 tsp. freshly ground black pepper
1 Tbsp. kosher salt
1⁄4 cup extra-virgin olive oil
1½ tsp. Worcestershire sauce
1 Tbsp. sherry vinegar
For the chicken
6–8 sprigs of fresh thyme
One 3–3¼-lb. chicken, spatchcocked* and pat dry
3 medium oranges (1 lb.), thinly sliced
1 medium yellow onion (9 oz.), halved and sliced ¼-in. thick
2 Tbsp. melted unsalted butter
Instructions
Preheat the oven to 450°F.
Make the wet rub: In a small bowl, use your fingers to rub the brown sugar and orange zest together to release the fruit’s essential oils. Stir in the sage, thyme, rosemary, garlic, salt, and pepper until combined, then add the olive oil, sherry vinegar, and Worcestershire sauce to make a thin paste. Set the wet rub aside.
Prepare the chicken: Line a large, rimmed baking sheet with parchment paper. Scatter the thyme sprigs over the paper, then cover with the orange slices. Distribute the onion slices over the oranges, then add the chicken, skin-side down. Brush the bird with roughly ⅓ of the reserved wet rub, then flip the chicken over (so that it is skin-side-up), and brush with the remaining wet rub. Transfer to the oven and roast until the juices are sizzling and the chicken skin is just beginning to brown, 25–30 minutes. Begin basting the chicken with the melted butter every 5 minutes while you continue cooking, until the skin is golden brown and the meat reaches an internal temperature of 160°F, 10–15 minutes more. Remove from the oven. Tent the chicken loosely with aluminum foil, and set aside to rest for 15 minutes before carving.
Transfer the roasted chicken, onions, and oranges to a large platter. Garnish with fresh herbs if desired.
Start with seasoning of course, some like simple garlic powder, salt & pepper; others 😋 like to also add thyme, rosemary…herbs; with butter or evoo. Put meat on rack in roasting pan, then in 450° oven for first 20 minutes, then lower temperature to 350°. Timing depends on size of meat, I believe it’s about 16 minutes per pound. Or when internal temperature reaches desired doneness 120° – 130° for rare, etc..I went with 135° – 140° medium rare. Let rest 20 minutes; when you can make au jus & finish sides.
Honestly…there’s only a mess left on platter now 🤣
But I’m already thinking Brodo di Carne … with leftovers 😁 ⤵️
In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.
Spoon sauce on top of chicken and garnish with parsley.
Just2note 