Thursday, October 31, 2013

Vegetarian Bolognese

This was surprisingly delicious! I mean, I thought it would be good, but this is REALLY good! It never occurred to me to make a veggie version of this classic recipe! I found this gem on a food blog called Sweet Salty Spicy. I took their recipe and tweaked it to suit my own taste. This was just as hearty as the meat version. My hubby and I ate so much of this Bolognese that are stomachs ached! But it's healthy, so that okay...right? This would also be perfect to spread on some thin sliced Italian bread. Or even baked on top of a chicken cutlet...yum! I'm far from being a vegetarian but this is a meal I will make often!

Vegetarian Bolognese

INGREDIENTS:
2 Tbls. olive oil
6 large cloves garlic, crushed
10 oz. baby bella mushrooms, stems discarded, caps chopped
1 head cauliflower, chopped into small chunks
1 large tomato, seeded and chopped
1/4 cup sundried tomatoes chopped fine
1 can (14 oz.) diced tomatoes
1 can tomato soup
2 cans (8 oz. ea) tomato sauce
2 Tbls. tomato paste
1 tsp. dried basil
1/2 tsp. dried oregano
2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup fresh grated parmesan cheese

DIRECTIONS:
Heat oil in a large skillet over medium heat.
Add garlic and cauliflower. Saute while stirring for about 5 minutes or until cauliflower cooks down slightly. Then add mushrooms, salt and pepper. Stir and cook until mushrooms cook down, about 5 more minutes.
Then add in all remaining ingredients.
Bring to a boil, then reduce heat to a simmer.
Cover skillet and let simmer for 1 hour.
Then remove from heat and using a hand held mixer(immersion blender) or stand blender, pulse until desired texture is achieved. Add in fresh grated parmesan and serve over cooked pasta.
This is plenty for 1-1 & 1/2 lbs. of pasta with some Bolognese leftover.

Recipe adapted from the Sweet Salty Spicy food blog


 

Sunday, October 27, 2013

Mummy Dogs and Monster Eyes

Just a few more examples of fun Halloween food! This is an easy main dish and dessert! Creepy kid cuisine! I meant the food is creepy not the kids! I'm sure you're kids are not the least bit creepy! Well anyway...

The first recipe was created by the Pillsbury company and uses their crescent roll dough. So easy! Just cut the dough into strips and wrap it around each hot dog, leaving a space near the top for the face. Then bake until the dough is golden. Then add dots of mustard for the eyes! I had a few strips of dough leftover so I made baby mummy dogs too! So easy! I'm posting the recipe as I made it but I'm also including the link to the Pillsbury company version.


Mummy Dogs

INGREDIENTS:
10 uncooked hot dogs
1 can (8 oz) Pillsbury® refrigerated crescent rolls
  mustard

DIRECTIONS:
Preheat oven to 375°
Separate the dough into 4 square sections and press together the perforations.
 Cut each section into 10 strips using a pizza cutter.
Wrap 4 pieces of dough around each hot dog to resemble bandages.
Separate the bandages near the top of each hot dog to make room for the face.
Place the wrapped hot dogs on a cookie sheet and bake on center rack uncovered for about 15 minutes or until the dough is golden brown.
Remove from oven and when cool, place dots of mustard to create eyes.

For more directions see this video from Pillsbury.



 
This second recipe is my idea. I needed a quick easy dessert to serve to my daughters friends at her Halloween party! This worked perfectly!
Monster Eyes

INGREDIENTS:
marshmallows
chocolate chips
red cake decorating gel

DIRECTIONS:
Cut each marshmallow in half with kitchen scissors.
With a toothpick or the tip of a knife, poke a hole in the center of each marshmallow where the pupil will be placed.
Then press a chocolate chip, point side down, into each hole.
Using the red cake gel, draw red lines near each pupil to resemble blood shot eyes.
That's it...ready to serve!

 Check out other Halloween foods I've made on this link **Here**

Saturday, October 26, 2013

Kielbasa Sausage Used 2 Delicious Ways!

There is nothing better than easy, creamy, cheesy, smoked sausage recipes! Thankfully I found 2 new mouthwatering recipes that fit that description perfectly! One is a kicked up Mac and Cheese recipe that includes kielbasa sausage! And the other recipe is a pizza made with alfredo sauce, 2 cheeses and kielbasa sausage! Both recipes were big winners with my family! These recipes and the sausage are from thJohnsonville® sausage company. I love their product and have used their sausages in many favorite family recipes!
What I love about their product is that the sausages are all natural, no fillers. And never overly salty or overly smoked. One of my favorite recipes from Johnsonville that I posted recently is called Sausage Chips. I have made that recipe many times and it is always gobbled up very quickly!
 
Now I'm sharing my 2 new favorite Johnsonville recipes that were just as delicious! Thanks again Johnsonville®  for continuing to bring your delicious product and your delicious recipes to my dinner table!
 I'm posting the recipes the way I made them.


Skillet Mac and Cheese and Kielbasa
Recipe adapted from Johnsonville @Allrecipes.com


INGREDIENTS:
 
1 (13.5 oz.) package Johnsonville® Polish Kielbasa Sausage, diced
2 Tbls butter
2 Tbls. flour
1 (12 fluid ounce) can evaporated milk
1/2 tsp kosher salt
3 cups elbow macaroni (or favorite small pasta)
2 teaspoons hot pepper sauce
2 cups shredded cheddar jack cheese


DIRECTIONS:
 
Brown kielbasa in 12-inch nonstick skillet over medium heat (4-5 minutes). While the sausage is browning cook pasta according to package directions. Then drain and set aside. When kielbasa is browned transfer to paper towel-lined plate. To the same skillet add the butter and flour, stirring and cooking until butter melts, about 2 minutes. Then whisk in the evaporated milk, hot pepper sauce and salt. Whisk constantly until mixture starts to thicken. Then add in the cheese and keep whisking until all the cheese has melted. Remove from heat and add in the cooked, drained, pasta and browned kielbasa.
 Stir to coat the pasta and kielbasa with the cheese sauce.
Serve Warm.
Serves 4





Easy Kielbasa White Pizza
Recipe Adapted fromJohnsonville® Allrecipes.com

INGREDIENTS:
half pack Johnsonville® Kielbasa Sausage, diced
1 (12 inch) pre-baked packaged pizza crust
8 oz. jarred or homemade alfredo sauce
1/2 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese

DIRECTIONS:
Preheat oven according the package directions for pizza crust. Place pre-baked pizza crust on a baking sheet. Spread the alfredo sauce over the pizza crust. Then evenly top with the diced kielbasa sausage. Add both shredded cheeses over the kielbasa.
Bake according to directions on pizza crust package.
Serve warm.
Serves 4-6


 









 


 
 









Tuesday, October 22, 2013

Roasted Pumpkin Seeds

Roasting fresh pumpkin seeds in the oven is so easy and tastes better than any pumpkin seeds you can buy in the store! You can customize the seasoning to suit your own taste. I've tried many flavor versions such as spicy, garlic and even sweet pumpkin seeds by using a little brown sugar and cinnamon. But my favorite is to just sprinkle the seeds with seasoned salt! Once you try roasting your own pumpkin seeds I guarantee you will never buy those super salty, crusty, stale, store bought, seeds ever again! 
Here is the recipe I use most often...
 
Roasted Pumpkin Seeds

INGREDIENTS:
fresh pumpkin seeds
seasoned salt or other seasonings of your choice
parchment paper

DIRECTIONS:
1. Preheat oven to 300 degrees F.  Line a large cookie sheet with parchment paper.
2. Rinse pumpkin seeds in a colander.  Pat dry with a paper towel to absorb excess water.
3. Spread seeds, in a single layer, onto lined cookie sheet. Sprinkle evenly with seasoned salt or seasonings of your choice.
4. Bake on middle rack uncovered for 35 minutes or until seeds are dry. Stir after 20 minutes.
Allow seeds to cool completely before storing in a container or they will become soft. I usually let them air dry for 24 hours before storing them.

This post belongs to My Recipe Journey food blog
 
 

Monday, October 21, 2013

Mexican Posole with Chicken and Pork

This is a hearty and authentic Mexican style soup made with hominy, green chilies, onions, garlic, enchilada sauce, oregano, cumin, cilantro, and cubed chicken and pork. All these delicious ingredients are prepared in the slow cooker then topped with refried beans, cheddar cheese, sour cream and chives! I served this with crusty bread to soak up all the delicious broth! Just a big bowl full of South of the Border yumminess!


Mexican Posole


INGREDIENTS:
 
1 tablespoon canola oil
1 lb boneless pork chops, cut into 1-inch cubes
1 lb. skinless boneless chicken cutlets, cut into 1 inch cubes
2 (14.5 ounce) cans enchilada sauce - mild
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced thin
1/2 cup green chilies, diced
4 cloves garlic, minced
1 teaspoons dried oregano
1/4 cup cilantro, chopped - or use parsley
1/2 teaspoon salt
1/2 tsp. cumin
TOPPINGS:
refried beans, cheddar cheese, sour cream, fresh chives, lime juice

DIRECTIONS:
Heat the canola oil in a skillet over high heat. Add the pork and chicken in batches if skillet is too crowded. Cook and stir just until meat is browned on all sides, about 5 minutes per batch.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cumin, and oregano. Add 1 1/2 cups of water to the slow cooker.
Cover, and cook on High for 4-5 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
I serve with refried beans, cheese, sour cream and chives. You can also add some lime juice if you like.
This can also be made on the stove top using a large covered skillet.
Follow the same directions above except just cover and simmer in the skillet for about 4-5 hours instead of placing everything in the slow cooker.
Serves 6-8 people


This post belongs to My Recipe Journey food blog

 

Sunday, October 20, 2013

Halloween Food!

Now that Halloween is almost here I wanted to show you some of the food I've made throughout the years! My kids are in their twenties now, but they still get a kick out of these recipes! You're never too old to have fun on Halloween!
I hope you enjoy these recipes as much as we do!



**Vampire Cookies Recipe Click Here**
**Pretzel Ghosts Recipe Click Here**
 
**Chocolate Monsters Recipe Click Here**
                                  
**Worms on a Bun Recipe Click Here**
**Mummy Dogs and Monster Eyes Recipe Click Here**

Saturday, October 19, 2013

Chick in a Biscuit

Credit for this recipe goes to my hubby! He totally came up with the idea of baking a hard boiled egg into a savory breakfast biscuit! What my hubby didn't know was that a handful of other cooks came up with the same idea! But it was a very small handful! This was absolutely delicious no matter who invented it first! The biscuit has the perfect texture of moist and crumbly but not too much of each! And the flavor of the biscuit is also perfect...savory with a slight hint of cheddar cheese, green onion and bacon. The hard boiled egg inside is such a nice surprise to anyone who doesn't know that it's in there! This is a great 'grab and go' breakfast. These breakfast biscuits are a nice size because I used large eggs and baked these biscuits in large muffin cups. It's also VERY easy to make! I actually served these for dinner because I love to serve breakfast for dinner once a week!  I'll be making this every week for a very long time! Such a hearty yummy meal!

Chick in a Biscuit

INGREDIENTS:
6 large hard boiled eggs, peeled
2 cups all purpose flour
3 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 Tbls. sugar
2/3 cup melted butter
1 1/3 cups milk - can use low fat
2 green onions chopped fine
3 Tbls. real bacon bits
1 cup shredded cheddar cheese

DIRECTIONS:
Grease 6 large muffin cups (6 oz. size ea.)
Preheat oven to 400 degrees F.
In a large bowl whisk together all the dry ingredients.
Then add in all the remaining ingredients, except the hard boiled eggs, of course.
Put about 3 Tbls. of the biscuit batter into each muffin cup.
Then place a peeled hard boiled egg on top in each cup, lightly pushing down on the egg.
Then add enough batter to each cup to just slightly cover each egg, but filling the cup.
Bake on center rack uncovered for 30 minutes or until nicely browned.
Remove from oven and allow to cool until able to handle.
Then gently wiggle the biscuit back and forth in the cup to loosen and remove.
Serve warm.

This post belongs to My Recipe Journey food blog


 

Thursday, October 17, 2013

Pasta with Creamy Truffle Sauce

Did I ever tell you that I have a soft spot for creamy pasta recipes! I actually have a soft spot for any creamy recipes, whether it's pasta, chicken, pork...well, you get the idea! What caught my eye about this next recipe was not only the luscious photo of the pasta bathed in all that creamy mouthwatering sauce, but also the word 'Truffle'. You see, I also have a soft spot for all things that contain truffles! I can't afford to spend thousands of dollars on whole truffles, so I just use truffle oil instead. This is my favorite brand (Bella Famiglia) because the flavor is perfect...not too strong and not too weak! If the truffle flavor is too strong it can taste like burnt tires. That 3.38 oz bottle was only about $12. And I only use about 1 teaspoon per recipe, so it really goes a long way!

This recipe was so easy to make. I cooked this up in about 15 minutes! I found the recipe here on a food blog called Tortillas and Honey. I tweaked it slightly because I had to use the ingredients I had on hand. I added extra truffle oil to increase the truffle flavor.
This recipe makes one serving, so increase the ingredients as needed for more servings.
I made this for lunch. I was the only one home, so I enjoyed this all by myself! *Smiles*

Pasta with Creamy Truffle Sauce
makes 1 serving

INGREDIENTS:
4 oz. thin spaghetti
1 egg
3 Tbls. ricotta cheese
3 Tbls. fresh grated parmesan cheese
1 tsp. white truffle oil
a pinch each of salt & pepper
1 Tbls. butter
3 Tbls. reserved pasta water - hot
1 Tbls. fresh chopped parsley, garnish - optional
 
Cook pasta in salted water according to package directions.
While the pasta is cooking start the creamy sauce by mixing together the egg, ricotta, parmesan cheese, truffle oil, salt & pepper in a small bowl. Mix until creamy.
Then drain pasta, but remember to reserve 3 tablespoons of the hot pasta water.
After draining, return pasta to the pot but turn the burner to warm.
While pasta is still hot add in the butter and reserved hot water, stirring until butter melts.
Then quickly add in the creamy sauce mixture, stirring to coat the pasta. Stir for about a minute or two. Serve warm with parsley sprinkled on top.

Original recipe from Tortillas and Honey

Wednesday, October 16, 2013

Creamy Vegetable Stuffed Pork Chops Topped with a Light Cheese Sauce

This is a delicious way to get your kids to eat their vegetables! These pork chops are stuffed with broccoli, onions, garlic, bacon bits and hashbrown potatoes that are sauteed in a little butter. Then they're pulsed a few times in the food processor and stuffed into the pork chops. The pork chops are then pan seared and finish cooking in the oven. Before serving they are topped with a light creamy cheese sauce. Serve with a side salad and your done! A delicious hearty meal that the whole family will love. Hubby gave these a thumbs up and a 'yum' as he quickly gobbled these up!

Creamy Vegetable Stuffed Pork Chops w/ Light Cheese Sauce

INGREDIENTS:
2 Tbls. butter
1 cup Ore-Ida frozen hashbrown potatoes, thawed
1 cup frozen broccoli florets, thawed
1/2 cup chopped onions
2 large cloves garlic, chopped
2 Tbls. bacon bits
1/2 tsp. kosher salt
1/4 tsp. black pepper
6 boneless center cut pork chops

Place butter in a very large, non-stick, oven safe skillet and heat on medium.
Then saute all above ingredients except the pork chops, until hashbrowns
 are slightly browned and veggies are tender.
Remove from heat and place into food processor.
Pulse a few times until the mixture is chopped fine.
Cut a slit into the side of each pork chop to form a pocket for the stuffing.
Then place the pork chops between plastic wrap and pound lightly with the flat side of a meat mallet to slightly thin out the pork chops and to enlarge the pocket.
Season both sides of each pork chop with salt and pepper.
Stuff the pork chops with even amounts of the veggie stuffing.
In the same skillet used to sauté the veggies place 2 Tbls. olive oil and heat on medium/high. Sear both sides of stuffed chops until nicely browned.
Preheat oven to 400 degrees F.
Place the browned pork chops on the center rack uncovered for about 15-20 minutes to finish cooking the stuffed chops.
While the chops are baking make the light cheese sauce.

LIGHT CHEESE SAUCE INGREDIENTS:
2 Tbsl. butter
2 Tbls. flour
3/4 cup low fat milk
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup shredded sharp cheddar cheese
Chopped fresh parsley as a garnish - optional

In a small sauce pan melt butter with flour on medium/high heat.
Cook and stir the melted butter and flour for about a minute.
Then slowly whisk in the milk and keep whisking until the milk starts to thicken.
As soon as the milk starts to thicken remove from heat and add in the shredded cheese.
Keep whisking until the cheese has melted and sauce is smooth.
Cover with plastic wrap and keep warm until ready to use.
Whisk again just before serving.
Serve the stuffed pork chops topped with the cheese sauce.
 Garnish with fresh chopped parsley if desired.


 
I used Ore-Ida brand hashbrown potatoes for this recipe because I just love Ore-Ida products! I've been a fan of Ore-Ida for as long as I can remember! Find where to purchase this brand near you with their store locator.

Tuesday, October 15, 2013

Grilled Asian Burgers

If you're a regular reader of my blog you know that I love recipes that have an Asian flair! I have a very long list of 'tried and true' Asian style recipes that I've tested since being an Internet recipe stalker! This next recipe is on the list of 'The Best Asian Recipes I've Ever Tried'!
Well, I don't actually have a list, but if I did this would be at the top!

The flavors are so perfect in every way! These burgers have a hint of sesame flavor along with the taste of green onion and a very slight heat from the garlic-chili pepper sauce. Juicy, simple and delicious! I think this is going to be the only way I'll make homemade burgers ever again!

This recipe is from a fellow foodie know as Occasional Cooker
 from Allrecipes.com. She also recently became a food blogger! Her blog is called Flavor Mosaic. Go check out what she's been cooking lately!

I'm posting the recipe with my slight changes! But check out Occasional Cookers original version here. This is literally a five star recipe!

Grilled Asian Burgers

INGREDIENTS:
2 lbs. ground beef, makes 8 burgers
1/2 cup green onions, chopped
4 Tbls. hoisin sauce
2 Tbls. Thai style garlic chili pepper sauce
2 tsp. toasted sesame oil
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. pepper
toppings - lettuce and tomato slices (optional)

DIRECTIONS:
In a large bowl, mix together everything except for the optional toppings.
Form into 8 equal sized burger patties.
Then cover and chill for at least 4 hours so flavors can soak into the meat.
Then lightly oil barbecue grill and preheat to medium.
Grill burgers for about 5-10 minutes per side depending on desired doneness.
Serve warm on burger buns with toppings of your choice.

Original recipe from Allrecipes.com


 



Monday, October 14, 2013

New Cracker Barrel Hashbrown Casserole

That's right! There's a new recipe in town, so say good-bye to that tired old recipe! Was that statement too cheesy? Well, so is this hashbrown casserole. But what's 'new' is the addition of smoked ham and green bell peppers! So if you're a fan of the traditional Cracker Barrel Hashbrown Casserole I know you'll love my new version! And if you've never tried a hashbrown casserole, here is your chance to try one with more flavor than just potatoes and cheese! This is a perfect side dish to eggs or even meat! This doesn't have to only be served for breakfast!

New Hashbrown Casserole

INGREDIENTS:
30 0z. bag frozen Ore-Ida brand hashbrown potatoes, thawed
1 can condensed creamy cheddar soup
16 oz. sour cream - I used fat free
1/4 lb. deli sliced Virginia ham, chopped
1 large green bell pepper, seeded and chopped
2 cups shredded sharp cheddar cheese
1 tsp. onion powder
1 tsp. kosher salt
1/4 tsp. black pepper

DIRECTIONS:
Preheat oven to 375 degrees F.
Grease a 12"x 9" casserole dish.
Mix all the above ingredients together in the casserole dish and
evenly spread to cover the bottom of the entire dish.
Bake on center rack uncovered for 45-50 minutes or until nicely browned.
Serve warm.
Serves 9-12 people

 
http://www.oreida.com/Savings-And-Promotions


I used Ore-Ida brand hashbrown potatoes for this recipe because you just can't go wrong with Ore-Ida products! I've been a fan of Ore-Ida for as long as I can remember! Find where to purchase this brand near you with their store locator.

Saturday, October 12, 2013

Worms on a Bun

Looks gross but tastes so very good! This is a hot dog cut into thin strips then boiled in a pot of water. Then I top the hot dog strips with my hot dog onions and serve on a burger bun. Perfect Halloween food!

You can read the reviews of my 'Hot Dog Onions' recipe here.


Worms on a Bun

INGREDIENTS:
6 hot dogs, cut into thin strips
6 burger buns
hot dog onions, *recipe below

DIRECTIONS:
Boil the hot dog strips in a pot of water until thoroughly heated.
While the hot dogs strips are cooking prepare the hot dog onions.

*Hot Dog Onions Recipe
INGREDIENTS;

2 Tbls. corn oil  
1 extra large onion, thinly sliced

1 1/2 teaspoons hot pepper sauce (such as Frank's RedHot®)
1 teaspoon prepared yellow mustard
1 teaspoon white sugar
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 cup water
2 tablespoons tomato paste
 
DIRECTIONS;
Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.
Drain the hot dog strips and place on buns. Top with hot dog onions.
Serve warm.



 

Wednesday, October 9, 2013

Crunchy Chocolate Monsters

This treat is not only delicious but it's kind of healthy too because it's made with fiber cereal, semi sweet chocolate and a touch of peanut butter. These cute little chocolate monsters are very easy to make. If you can melt chocolate you can make this snack!  My kids loved these! Perfect for Halloween!

I found this recipe here on the Allrecipes.com cooking site. I'm posting the recipe with my slight changes.

Crunchy Chocolate Monsters

INGREDIENTS:
12 oz. semi sweet chocolate chips
1/4 cup reduced fat creamy peanut butter
3 & 3/4 cups Fiber One original bran cereal
red and green M&M's candy for the eyes

DIRECTIONS:
Line a cookie sheet with waxed paper.
 In large microwaveable bowl, microwave chocolate chips and peanut butter according to directions on chocolate package. Stir every 15 seconds, until melted and smooth.
Then stir in cereal until well coated.
Spoon mixture onto waxed paper lined cookie sheet to form individual mounds about the size of a golf ball or larger, if you desire. Slightly flatten each mound and immediately add the eyes while the chocolate is still soft.
Chill in the fridge until firm.
Makes anywhere from 12-24 monsters depending on the size you choose.

Original recipe from Allrecipes.com
 

Tuesday, October 8, 2013

3 Ingredient Soft Pretzel Bites


 
I never knew that you could make soft pretzels just by taking some Pillsbury refrigerated French bread dough, cut into small pieces and dipped into boiling water with some baking soda. Then all you have to do is sprinkle the tops with coarse salt and bake until very brown! These were perfect! What a cool recipe! So much quicker and easier than making the dough from scratch!

I was thrilled to find this recipe on one of my favorite food blogs called
The Domestically Impaired Guide to the Retro Kitchen Arts by Kalamity Kelli. She made hers into hot dog pretzel buns! I'll be trying that next time because I've never seen hot dog pretzel buns in the grocery store! I'll also be trying it for hamburger buns.

I tested out her idea by making small soft pretzel bites! I was going to make a creamy cheddar cheese dip to go with the pretzels but these were eaten so fast that I didn't get a chance! I was lucky to get this photo...

3 Ingredient Soft Pretzel Bites

INGREDIENTS:
1 can Pillsbury refrigerated French bread dough
2 Tablespoons Baking Soda
 Coarse Salt to sprinkle on top


DIRECTIONS:
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Bring 3 cups of water to boil in a pot.
Add the baking soda and stir until dissolved.
Bring heat down to a light simmer.
Cut the French bread dough into small discs with kitchen scissors.
I just snipped off about 16 pieces.
Place a few pieces at a time into the baking soda water,
 just a quick dip and flip.
Remove with a slotted spoon and place on prepared cookie sheet, leaving about an inch of room between each pretzel.
Sprinkle immediately but lightly with the coarse salt.
Bake on center rack uncovered for about 15 minutes or until
 very brown as in my photo above.
Serve warm or room temperature.
Tastes best served the same day.

 Original recipe by Kalamity Kelli

 

Monday, October 7, 2013

Vertically Roasted Chicken with Vegetables

Tube Cake Pan
I have always wanted to try baking my chicken vertically! It seems the best way to do it because then you have more room in your oven for other things like side dishes! On this day I needed to bake 2 chickens plus the veggies, so this worked perfectly! Everything fit on one rack in my oven. The problem was that I only had one vertical roasting pan. I had to improvise. I used a tube cake pan and it worked just as well except there is a little less room for the veggies. And I had to add  a round cake pan under the tube pan to catch the drippings from the chicken that may drip down from the center hole. But this is still a great alternative!
Vertical Roasting Pan
I love the fact that the veggies on the bottom of the pan bake in the chicken juices giving the veggies so much flavor. I did add a little oil, salt and pepper to the veggies before placing them in the pan. I also rubbed a little oil, salt, pepper and garlic powder on the chicken. I removed the skin from the torso of the chicken, but you don't have to. I used potatoes, onions and green peppers for my veggies, but you can also use carrots or other vegetables of your choice. And you can season the chicken and veggies with any herbs of your choice.


I will definitely be roasting my chickens this way from now on! Sorry I don't have photos of the chickens after they were roasted! I thought I took pictures, but if I did I can't find them! I promise that I'll update this post with photos next time I make this!

In the Tube Cake Pan



In the Vertical Roasting Pan


INGREDIENTS:
1 whole chicken
3 Tbls. olive oil
salt, pepper, garlic powder - to season chicken and veggies
1 potato, washed, peeled and chopped
1 large onion, peeled and chopped
1 green bell pepper, seeded and chopped
 
DIRECTIONS:
Preheat oven to 350 degrees F.
Remove innards from body cavity of chicken and discard or save for future use.
Remove skin from chicken if desired.
Rub about 2 Tbls. of olive oil over entire chicken.
Then light sprinkle chicken with salt, pepper and garlic powder.
Place all the chopped veggies evenly in the bottom of the vertical roaster or tube pan.
Sprinkle with about 1 Tbls olive oil and lightly sprinkle with salt and pepper. Toss to coat.
Place the chicken onto the center spout of the vertical roaster or tube pan.
If using a tube pan place a small round cake pan under the tube pan to catch any dripping from center hole of spout.
Arrange oven rack so that top of chicken is about 4 inches from heating element.
Bake chicken uncovered for 20 minutes per pound.
Veggies should be fork tender when chicken is done roasting.
If you want to brown the veggies, just remove the chicken from the pan, raise the oven rack a few inches from heating element, raise temp to 450 degrees F. and bake until desired browning is achieved.


Vertical Roasted Chicken - Cooked
Updated as promised!