COOKING THURSDAY ~ NELLIE’S ROAST CHICKEN aka GRAM’S TRASH DAY ROAST CHICKEN & BRINED GARLIC BROWN SUGAR WEEKNIGHT CHICKEN ~ BLOG 365.288B

Many of you probably remember me talking about Nellie’s Deli here in town and how wonderful her food always was. The day she retired was a sad day here. Fortunately, for me we’re friends and who I crave her food I just make it from one of her recipe books I bought at her clearance sale or text her for tips. As I was reading through Nellie’s recipe I realized it was almost identical to grams old recipe.

NELLIE’S ROAST CHICKEN aka GRAM’S TRASH DAY ROAST CHICKEN

1 LARGE stewing, roasting chicken
1/2 cup melted butter
3 tablespoons QUALITY Italian seasoning (see note)

STOCK/BRINE
1 cup dark brown sugar
1 cup Himalayan pink salt
1/2 cup tricolor peppercorns
Veggie scraps – carrot pieces, celery pieces, quartered onions, 1 bunch chopped parsley, 1 bunch chopped cilantro, 6-8 cloves smashed garlic as well as anything else in the veggie drawer that’s beyond it’s crispness and ready for the compost.

  • Combine everything in a LARGE stock pot.
  • Bring stock to a SLOW simmer for 3-4 hours or more.
  • Let cool for 1 hour.

 

  • Add 2 1/2 gallons of stock to 5 gallon bucket.
  • Submerge chicken. If stock is extremely warm, use ice to shock chciken.
  • Refrigerate and brine for 24 hours.

 

  • Preheat oven to 350°.
  • When ready to roast, drain chicken and pat dry.
  • Pour butter over chicken and rub into all the crevices.
  • Sprinkle with the Italian seasoning.
  • Roast 1 3/4 hours until cooked through.

NOTE: You can use Garden Gourmet Italian herbs. When using, whisk into the melted butter before rubbing the chicken.

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Just a few simple ingredients and you have a simple weeknight meal that tastes so good that I guarantee your family will be begging for this dish all the time because it is so full of flavor! The brown sugar adds a hint of sweetness, but is also one of the key ingredients to the caramelization that makes this chicken so delectably sweet AND savory. The brining before hand and the baking at high temperature adds a tenderness that also helps keep it super juicy.

BRINED GARLIC BROWN SUGAR CHICKEN

BRINE
1/4 cup kosher salt
4 cups warm water

  • Combine the salt and warm water in a shallow baking dish and stir it gently until the salt is dissolved.
  • Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. You can brine for longer, but no longer than 2 hours as the chicken will turn mushy.

SUGAR RUB
4 cloves garlic, FINELY minced
4 tablespoons brown sugar
FRESH ground sea salt and black pepper

4 medium sized chicken breasts, pounded to an even 3/4 -1 inch thickness
1 tablespoon butter, melted

  • Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
  • Preheat oven to 425°.
  • Place the chicken breasts in a single layer in a large baking dish.
  • Brush both sides evenly with the melted butter.
  • Combine brown sugar, minced garlic, salt and pepper into a well combined rub.
  • Rub each chicken breast.
  • Bake for 18 -20 minutes, or until surface is golden and internal temperature is 165°.
  • Serve warm, garnished with parsley, if desired.

NOTE: Substituting boneless pork chops for the chicken is a tasty alternative.

COOKING THURSDAY ~ ZUCCHINI CRISP aka MOCK APPLE CRISP ~ BLOG 365.288A

ZUCCHINI CRISP aka MOCK APPLE CRISP

ZUCCHINI MIX
7 cups zucchini peeled, cubed, remove excess seeds
⅓ cup lemon juice
½ cup granulated sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon

  • Preheat oven to 375°.
  • Grease a 9×13 baking dish with nonstick spray.
  • In a large bowl, combine the first five ingredients; toss to coat.
  • In a large skillet, over medium-low heat, cook zucchini and lemon juice 10 minutes until zucchini is JUST tender.
  • Remove from heat and cool.

CRISP TOPPING
1 cup PACKED brown sugar
½ cup butter, softened
1 cup WONDRA flour
1 cup old-fashioned oats
1 teaspoon QUALITY cinnamon

  • Whisk together the flour and sugar in a large bowl.
  • Cut in cold butter until mixture is crumbly and resembles pea size coarse crumbs.
  • Stir 1/2 cup of the flour mixture into zucchini, stirring to coat well.
  • Press 1/2 of remaining crust mixture into baking dish.
  • Spread zucchini mixture over crust in pan.
  • Crumble remaining crumb mix over top and sprinkle with cinnamon.
  • Bake 35-40 minutes until golden brown.
  • Serve warm with ice cream. Enjoy!


HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 41 of 2026 ~ BLOG 365.285

Be sure to join us at Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

 I’m still REALLY into the “BER months mindset and can’t believe that SEPTEMBER is over and it’s already half way through OCTOBER!! I’m REALLY glad you’re here Pumpkin month 🙂 And I’m old school enough to say Happy Columbus day, without him making a wrong turn we may not be here on this continent.

LAST WEEK RECAPPED

GOOD MORNING sweet friends! I hope you had a wonderful week and even better weekend! Ours was quite good.

MONDAY~SUNDAY On Saturday I deep cleaned our closet to set aside a few items for a bazaar table my girlfriend and I are doing at a craft fair and bazaar in November, I changed the bedding for new season, washed all the fall jackets and sweatshirts as well as bleached the whites and did 5 other loads to play catch up. Sunday was spent prepping food trays for the going away party as well as watching some football.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It finally rained quite a bit on Friday and we received our first frost advisories this weekend. The temperatures came down over 15 degrees overnight. This week is supposed to be in the 60’s during the day and high 30’s at night. It’s definitely flannel layer weather most of the time! But, we also have a couple high 70’s forecasted this week and then back to the regularly programmed frost warnings and layer weather.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING ALL done and caught up…
  • GROCERIES & ERRANDS not sure yet
  • PROJECTS & TRAVELS Things are still up in the air for many reasons, but we have high hopes…
  • THINGS THAT MAKE ME HAPPY family and friends laughing and having fun… seeing old friends and making new memories… experimental recipes that work out… cozy blankets and good book with a cup of hot tea on a cold frosty evening…

READING TIME

I started Alice Hoffman’s THE PROBABLE FUTURE. It reads a lot like Practical Magic, which I just rewatched and am looking forward to watching Practical Magic II soon.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

 10/12 MONDAY 10/13 TUESDAY 10/14 WEDNESDAY
10/15 THURSDAY
 10/16 FRIDAY 10/17 SATURDAY 10/18 SUNDAY
DINNER
TERIYAKI CHICKEN STIR FRY with BLACK PEPPER YAKISAOBA NOODLES
Heather’s first official TACO TUESDAY as the new POC/OWNER
ON THE ROAD?
or TBD
ON THE ROAD?
or TBD
ON THE ROAD?
or TBD
ON THE ROAD? 
or TBD
ON THE ROAD? or TBD
 DESSERT
 

FAVORITE PHOTOS FROM THE CAMERA

This was an interesting camera week. 🙂 Yesterday we had a going away party for David, the now previous owner of The Offyce where we spend a good deal of time and I do some of their shopping. My girlfriend, Diana has managed the place for 15 years for him as he lives out of town and only came down every 2 weeks. It really has become a “family” hang out in this small town. David may be retiring, but the “new” owner, Diana’s daughter, Heather is even more like family to us. So while we are losing David, we are gaining Heather… Diana had this rendition of the building and layout framed for David to remember it all by. 

We had to go to the “BIG” city last Friday and stopped by a favorite recycling place to see what was new. I did like the humor about falling nuts in the back area They really were BIG nuts and might have actually hurt someone. On the way we stopped in a neighboring town for lunch and I found this old Packard showroom and gas station that I had never noticed before in all these years.

You may remember a few weeks ago I posted pictures of a VERY OLD dilapidated hotel in a neighboring town that was red tagged due to a lack of structural integrity (I mean most of the roof is literally in the basement!) as well as the big sign that was erected to have the mayor removed. Well, both have become a real source of MAJOR debate in the community. Someone has made yet another political statement about the town leadership. While the “KKK” reference is eye catching, it is inappropriate I believe and no direct reference to what is happening here.

On Wednesday some girlfriends and I went to town for lunch and made the mistake of taking a side road where we were held up by the train for 30 minutes as it hooked up multiple cars headed to Timber Town. I did get a couple great pictures of a golfing Pink Panther and the KoolAid man though 🙂

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • ZUCCHINI CRISP aka MOCK APPLE PIE CRISP
  • NELLIES’S ROAST CHICKEN aka GRAM’S TRASH DAY ROAST CHICKEN

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ MILLION DOLLAR SPAGHETTI CASSEROLE ~ BLOG 365.281C

What happens when spaghetti meets lasagna? You get the perfect comfort food ~ million dollar spaghetti casserole! Tender pasta tossed in a hearty meat sauce and layered with four cheeses and then baked to golden brown perfection.

MILLION DOLLAR SPAGHETTI CASSEROLE

SAUCE
2 teaspoons avocado oil
1 pound lean ground beef
1/2 pound mild Italian sausage, casings removed
1/2 cup THINLY sliced celery
1/2 cup FINELY diced carrots
1/2 cup onion, FINELY chopped
2-3 cloves garlic, FINELY minced
1 tablespoon Garden Gourmet Italian herbs
3 cups marinara sauce
1 cup tomato sauce
FRESH ground sea salt and black pepper, to taste

  • Warm the oil in a large skillet over medium high heat.
  • Add the ground beef and Italian sausage to the pan.
  • Season with salt and pepper to taste.
  • 
Cook the meat for 3 minutes, breaking it up into small pieces with a spoon or spatula.
  • Add the diced onion, celery and carrots to the pan, cooking for 5 more minutes or until meat is browned, cooked through and the veggies are tender.
  • Add the garlic and Italian seasoning to the pan and cook for 30 seconds.
  • Add the marinara sauce and tomato sauce stirring to combine.
  • Bring the sauce to a simmer for 5 minutes or until slightly thickened.

CHEESE FILLING
15 ounces ricotta cheese
8 ounces cream cheese, softened
1/3 cup FRESH GRATED Parmesan cheese
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon Italian seasoning

  • Place the ricotta, cream cheese, Parmesan, salt, pepper and Italian seasoning in a bowl.
  • Stir until well combined.


ASSEMBLY
16 ounces spaghetti, prepared per package directions
1/4 cup butter cut into thin slices
2 cups shredded mozzarella cheese
2 tablespoons FRESH chopped parsley

  • Preheat the oven to 350°.
  • Coat a 9×13 baking dish with cooking spray.
  • Toss the cooked spaghetti with the sauce.
  • Arrange half of the butter on the bottom of the dish, then place half the spaghetti on top.

  • Spread the cheese layer on top of the pasta, then place the remaining half of the pasta on top.

  • Arrange the remaining half of of the butter on top of the dish.

  • Sprinkle the shredded cheese over the top.

  • Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned.
  • Sprinkle with parsley.
  • Let stand for 5-7 minutes, then serve in lasagna sized pieces.

COOKING THURSDAY ~ GRAM’S OLD FASHIONED APPLE CRISP ~ BLOG 365.281B

This is one of those recipes that could be made with any flavor you like, but grams always made it with apples. If you have the time, sauteing the apples from FRESH tastes the best, but COMSTOCK canned works really well in a pinch.

GRANNY’S OLD FASHIONED APPLE CRISP

Total: 1 hr 5 minutes Active: 20 minutes Yield: 10+ servings

TOPPING
1 cup all purpose flour
1 cup quick cooking oats 
1 cup packed brown sugar 
1/2 cup chopped toasted walnuts or pecans
1/4 teaspoon baking powder 
1/4 teaspoon baking soda 
Pinch kosher salt 
8 tablespoons salted butter, melted 
Three 20-ounce cans apple pie filling (SEE NOTE)
1 tablespoon QUALITY cinnamon (I use Red Ape)
Vanilla ice cream or whipped cream, for serving

  • Preheat the oven to 350°.
  • Mix the flour, oats, brown sugar, pecans, baking powder, baking soda and salt in a medium bowl until well blended.
  • Stir constantly while drizzling in the melted butter until well combined. Set aside. 

ASSEMBLY

  • Stir cinnamon into apple pie filling gently until well mixed.
  • Pour the apple pie filling into a 9-by-13-inch baking dish.
  • Spoon the topping evenly over the top.
  • Bake 40-45 minutes until golden and crisp, 40 to 45 minutes.
  • Serve warm, topped with vanilla ice cream or whipped topping.

NOTES: I often make my own filling instead of the canned filling from gram’s recipe. And, when I do I add golden raisins that have been soaked in rum 🙂

COOKING THURSDAY ~ SWEDISH MEATBALLS aka SVENSKA KOTTBULLAR ~ BLOG 365.281A

Svenska Kottbullar directly translate to Sweidsh Meatballs” that are a blend of pork and beef blended with the perfect amount of spices. I have loved a good Swedish meatball since long before IKEA sold them at every check out. Make these your own. I often add FINELY diced red pepper, FINELY diced shallots and Beech mushrooms.

Swedish meatballs are a Christmas tradition in many families. Personally, we like to double or even triple the recipe and serve it directly from the slow cooker. Leftover meatballs are even better the next day!

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR) serves 6
2 slices stale day-old white bread, crumbled
½ cup heavy cream
1 tablespoon butter
1 small onion, minced
⅔ pound ground beef
⅓ pound FINELY ground pork
1 LARGE egg
1 tablespoon brown sugar, optional
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger, optional
1 tablespoon butter
¼ cup chicken broth
3 tablespoons AP flour, as needed
2 cups beef broth, as needed
1 cup sour cream

  • Preheat the oven to 350°.
  • Place bread crumbs into a small bowl.
  • Mix in cream and allow to stand 10 minutes until crumbs absorb the cream completely.
  • Melt 1 tablespoon butter in a skillet over medium heat.
  • Add onion, sautéing 10 minutes or so until light brown. Transfer onion to a mixing bowl.
  • Add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl.
  • Gently fold in the bread crumb and cream mixture.
  • Melt 1 tablespoon butter in a large skillet over medium heat.
  • Pinch off about 1 ½ tablespoons meat mixture per meatball; form into balls.
  • Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
  • Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  • Bake 40 minutes until meatballs are tender, about 40 minutes.
  • Remove meatballs to a serving dish.
  • Pour pan drippings into a saucepan over medium heat.
  • Whisk flour into drippings until smooth.
  • Gradually whisk in enough beef broth to total about 2 ½ cups liquid.
  • Bring gravy to a simmer, whisking constantly for 5 minutes, until thickened.
  • Just before serving, whisk in sour cream.
  • Season with salt and black pepper.
  • Serve gravy with meatballs.