Easy Roasted Chicken
Posted on | April 23, 2010 | No Comments
This has become a staple on our family menu. It’s easy, relatively quick, very tasty and will impress the guests.
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Easy Roasted Chicken Recipe (1.5 KiB, 292 hits)
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Recipe: Easy Roasted Chicken
Summary: Awesome roasted chicken recipe. We cook this all the time in our house.
Ingredients
- 1 each whole chicken
- 2 tablespoons
- olive oil
- Onion powder
- garlic powder
- salt
- pepper
- citrus
- 8 pats butter
Instructions
- To get this right you need a roasting pan and rack.
- Turn your oven on to 350 F. I prefer this cooked with a convection oven.
- Wash the chicken and remove the organ package. Paint the bird with olive oil. Dust the chicken with the onion powder, garlic powder, salt and pepper inside and out.
- Place the chicken on the rack breast side up. Put some water in the bottom of the pan. I usually put citrus in the cavity. I’ve used onions, lemons and even a tangelo before, another way to go would be to stuff it with herbs.
- Put pats of butter on top of the chicken in 6-8 places.
- Pop it in your preheated oven and cook till it reaches 180. 1-1.5 hours depending on your oven and what temp your chicken was when you started.
- Remove when done and rest it for 10-15 minutes. This chicken comes out perfect every time we’ve done it.
* Exported from MasterCook *
Easy Roasted Chicken – TKD
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 each whole chicken
2 tablespoons olive oil
Onion powder
garlic powder
salt
pepper
citrus
8 pats butter
To get this right you need a roasting pan and rack. Turn your oven on to 350 F. I prefer
this cooked with a convection oven.
Wash the chicken and remove the organ package. Paint the bird with olive oil. Dust the
chicken with the onion powder, garlic powder, salt and pepper inside and out.
Place the chicken on the rack breast side up. Put some water in the bottom of the pan. I
usually put citrus in the cavity. I’ve used onions, lemons and even a tangelo before.
Put pats of butter on top of the chicken in 6-8 places. Pop it in your preheated oven and
cook till it reaches 180. 1-1.5 hours depending on your oven and what temp your chicken was
when you started. Remove when done and rest it for 10-15 minutes.
This chicken comes out perfect every time we’ve done it.
Description:
“Juicy and tender roasted chicken”
Start to Finish Time:
“1:30″
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Tags: chicken > easy roasted chicken > garlic > gluten free > onion > roasted > roasted chicken
Homemade Applesauce
Posted on | April 21, 2010 | No Comments
Here’s a quick recipe we did last night. This is the best tasting applesauce I’ve ever had.
Recipe: Homemade Applesauce – TKD
Ingredients
- 6 Apples – Peeled, cored, chopped
- 1 cup water
- 1/4 cup Splenda brown sugar
- 1 t Cinnamon
- 1t Nutmeg
- 2t Vanilla Extract
- 1 oz Brandy
- 1/2 oz Gran Marnier
Instructions
- Peel, core and chop the apples.
- Put in a large pot or dutch oven.
- Add the remainder of the ingredients. Can use as an apple pie filling as well. Great on ice cream or in yogurt.
Quick Notes
Adjust the sugar based on your prefrences and the sugar content in the apples you use.
Copyright © TKDRecipes.com.
Recipe by on.
Microformatting by hRecipe.
Crab Cakes and Lobster Tails
Posted on | April 11, 2010 | No Comments
This one is AWESOME. We picked up two small Lobster tails from Harris-Teeter. This is a real simple and very tasty way to prepare the Lobster. Steaming the lobster with wine improves the sauce as the juices of the lobster will go into the wine and not be lost. This would probably be even better with a whole lobster.
The crab cakes, the best I’ve had yet, come from a Paula Deen crab cake recipe. I’m not a huge fan but she does know how to cook a crab cake. They are best if done with Dungeness Crab. Get them to steam it for you ahead of time. We topped ours this time with a Remoulade. The recipes are below.
Recipe: Lobster in Tarragon & Wine Sauce
Ingredients
- 2-4 Lobster tails
- 1 cup White Wine
- 2 T Butter
- 1 T Tarragon – Dried
- 1t Parsley
- Salt to taste
Instructions
- Pour wine into pot. Put in steamer basket. Boil the wine. Add the lobster tails. Steam them for 5-7 minutes. Remove the lobster. Add Tarragon, Parsley and Butter to the wine in the saucepan. Reduce liquid. I cut the lobster tails into medallions and serve with the sauce on top.
Remoulade Sauce: The quick & easy way
Ingredients
- 1 cup of Mayonaise
- 1 tsp Dry mustard
- 1 tsp Crushed Garlic
- 2 tsp Sweet Pickle Relish
- 2 tsp Capers, chopped
- 1 Tsp Parsley, dried
- 1 tsp Anchovy Paste
Instructions
- Combine all ingredients in a bowl and mix. Refrigerate for 2 hours if you can.
Quick Notes
It’s great to make a Remoulade from scratch but you may want to try this for a quick way without a lot of the hassle.
Copyright © TKDRecipes.com.
Recipe by on.
Microformatting by hRecipe.
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