Tempt My Tummy Tuesday ~ Roast Chicken with Lemon Herb Sauce


Hosted by Lisa at Blessed with Grace.

This is my first week participating in Tempt My Tummy Tuesday, but I see many more to come. This week’s recipe is for Roast Chicken with a Lemon Herb sauce the easy way, on the stove top. That way all the tantalizing smells will bring your family to the table on time.

ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
salt & pepper

SAUCE
1 teaspoon olive oil
1 green onion, chopped fine
Juice from 1 lemon
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon flour
1 tablespoon butter

  • Rinse chicken and pat dry. Salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
  • DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
  • Whisk together the hot water, bouillon, thyme and basil.
  • Turn chicken and add 3/4 cup of chicken stock.
  • Reduce heat and simmer on low 15 minutes.
  • Transfer chicken to a plate and pour stock into a measuring cup.
  • Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
  • Transfer to an ovenproof plate, cover with foil and keep warm.
  • Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
  • Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
  • Add green onions and saute’ a minute or so.
  • Add flour and mix well.
  • Increase heat and add broth and bring to a simmer.
  • Simmer until reduced to about 1/2 cup.
  • Stir in any juices that have drained from the chicken. Simmer a few more minutes.
  • Remove from heat and whisk in lemon juice, thyme and basil.
  • Pour sauce over chicken and serve immediately. I like to serve it with rice.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Tips on Tuesday ~ The Best Jewelry Cleaner

Hosted by Sandra at Diary of a Stay at Home Mom

Do you have a tip on cooking, cleaning, homemaking, kids, marriage, travel or anything that you would love to share? Feel free to join in!

My tip this week is for the best and super inexpensive jewelry cleaner. Denture cleaner tablets! You can pick up a box of 100 for around $4. House brand works just as well as name brands too. Keep a small bowl and old toothbrush handy. Get your rings wet and brush over the surface to loosen the dirt. Put them in the bowl and just cover with water. Pop in 1 tablet and let set several hours or over night. I used to take mine in for a good cleaning and my jeweler actually taught me this, he said this is what they use a lot of the time. I run the toothbrush over them again before rinsing and they turn out like new!

DO NOT USE THIS ON SILVER JEWELRY AS IT WILL TARNISH THEM.
THIS METHOD IS ONLY GOOD ON GOLD OR PLATINUM!

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Favorite Ingredient Fridays bumps into Scrumptious Sunday ~ Cranberry Sauce

Favorite Ingredient Friday is hosted by Kathryn at Overwhelmed with Joy

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

CRANBERRY SAUCE

1 cup orange juice with pulp
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel

Wash cranberries and drain in colander. Mix orange juice and sugar in saucepan until dissolved. Add cinnamon and orange peel. Stir well, Add the cranberries and simmer over medium high heat until bubbling, stirring often. When the mixture begins to boil, reduce heat. Cook 10 minutes uncovered or until all cranberries have ’popped’. Sauce will thicken as it cools. Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

Tips on Tuesday ~ Lint Screens


Hosted by Sandra at Diary of a Stay at Home Mom

Do you have a tip on cooking, cleaning, homemaking, kids, marriage, travel or anything that you would love to share? Feel free to join in!

DID YOU KNOW THAT DRYER SHEETS CAN CAUSE
THE HEATING UNIT TO GO OUT ON YOUR DRYER?

You know that waxy feel when you take them out of the box? That substance builds up on your clothes AND on your lint screen. This is also what causes dryer units to potentially burn your house down with it! Don’t believe me? Run water over your lint screen and chances are it will run off the sides instead of going through the mesh. If so it IS definitely time to clean that screen.

Once a week after your laundry is done remove your lint screen and run it through your dishwasher to remove this film with hot soapy water. Some theorize that you will double the life of your dryer!

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Menu Plan Monday

Weekday breakfasts are always either toast or cereal so I don’t post those. Working from home, lunch is “whatever” so it isn’t definitive either, but weekends are usually a brunch and I will start posting those along with the dinners.

10/13 MONDAY ~ Hot Wings w/ Bleu Cheese Dressing
10/14 TUESDAY ~ Chicken Alfredo Rice Casserole
10/15 WEDNESDAY ~ Meatloaf Muffins & Salad
10/16 THURSDAY ~ Swedish Meatballs & Creamed Carrots
10/17 FRIDAY ~ Twisted Pepper Steak & Rice & Green Beans
10/18 SATURDAY ~ Toasted French Toast & Orange Honey Chicken & Fried Rice
10/19 SUNDAY ~ S.O.S.aka S@#$ on a Shingle & Chicken Fried Chicken w/ Peppered Gravy
SO
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Favorite Ingredient Friday ~ Hot Pizza Sauce Dip, Garden Tomato Sauce & Alfredo Sauce

HOSTED by OVERWHELMED by JOY

HOT PIZZA SAUCE DIP
1 package (8 ounces) cream cheese, softened
1 teaspoon dried Italian Seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded fresh Parmesan cheese
1 can (8 ounces) pizza sauce
2 tablespoons green onion slices

Preheat oven to 350 degrees. Combine cream cheese and Italian seasoning, spread onto bottom of 8″ mini baker stoneware pan. In a small bowl combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Spread the pizza sauce over the mozzarella cheese mixture: sprinkle with the remaining mozzarella cheese mixture. Top with green onion. Bake 15-18 minutes or until bubbly. Serve with sliced French bread or fresh vegetables for dipping. Yield – 14 servings

GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

Melt butter in a saucepan. Add garlic and saute until fragrant. Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. Whisk in egg quickly and heat through.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Scrumptious Sunday ~ National Pork Month ~ Traditional Carnitas – YUMMY!



Scrumptious Sunday hosted by Meredith at Mercedes Rocks
CARNITAS (my most favorite way to make this recipe)

2-3 pound boneless pork roast with fat
1 can Old El Paso verde enchilada sauce
1 large onion, chopped fine
2 cloves garlic, minced, Jar
sea salt
white pepper

  • Pre-heat oven to 300 degrees.
  • Lightly spray your baking dish with PURE.
  • GENEROUSLY salt and pepper both sides of your roast. Put in the baking dish.
  • Cover the roast with the onion pieces.
  • Whisk the minced garlic into your enchilada sauce.
  • Pour over the onions and roast to coat well.
  • Cover loosely with foil.
  • Bake for 3 hours or until fork tender.
  • Remove to cutting board with a juice well.
  • Shred the meat and return to pan with the juices.
  • Increase heat to 325 degrees.
  • Cook uncovered 30 minutes until tops are slightly crispy.
  • Turn the meat and bake another 30 minutes. There should be virtually no juices left.
  • Serve with warm tortillas, guacamole and salsa.
This makes enough for 4 large burritos. It is a lot of time and work so I usually double everything and then portion out for freezer packs.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Recipe Box Swap collides with Favorite Ingredient Friday ~ Sandwich Edition ~ Monte Cristo Sandwiches with Homemade Raspeberry Jam

You know how much I enjoy finding and trying new recipes. Imagine how happy I was when I found yet another meme for recipes. It is hosted by Randi @ I Have To Say. This month’s edition features Lunchtime Favorites.

MONTE CRISTO SANDWICH
2-3 tablespoons butter
powdered sugar
for each sandwich you will need:
2 slices thick Potato bread
1 slice roasted turkey
1 slice swiss cheese
1 slice smoked or baked ham
BATTER (enough for 2 sandwiches)
1/2 cup milk
1 JUMBO egg
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon nutmeg
1/2 cup self rising flour

  • Assemble sandwiches with the cheese between the 2 pieces of meat.
  • Cut into halves or quarters.
  • Whisk together the milk and egg. Add the seasonings. Add the flour last.
  • Melt butter on griddle.
  • Dip each sandwich piece in batter coating well.
  • Fry each sandwich until crisp. Make sure to turn onto each side and edge to grill batter well.
  • Cool on paper towels.
  • Dust with powdered sugar.
  • Serve with fresh raspberry jam.
Half the battle of making this sandwich is finding a good quality and tasty turkey and ham. The other half is actually using your fingers to dip the sandwich pieces in the batter.

RASPBERRY JAM

8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Just Stirrin' Something Up ~ Boston Cream Pie

When I was a little girl Boston Cream Pie was my FAVORITE Sunday dinner dessert and my grandma made it for me regularly until I was about 10 years old and then Sunday dinners as we knew them stopped on a regular basis. Since then I have craved Boston Cream Pie on a regular basis and finally have resurrected her recipe.

According to about.com, Boston Cream Pie is “Not a pie, but not your average cake, Boston Cream Pie is one of the city’s signature recipes. A descendant of pudding-cake pie, the Boston cream pie is considered to be the creation of French chef Sanzian of the Parker House Hotel (now the Omni Parker House). In 1996 the Boston Cream Pie was named the official dessert of Massachusetts. Use this recipe to make one yourself, and find out what makes the Boston Cream Pie such an enduring favorite.”


CAKE
  • 1 cup sugar
  • 5 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 JUMBO egg
  • 1 1/4 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk

CUSTARD***

  • 1/3 cup sugar
  • scant 3 tablespoons cornstarch
  • 1 1/2 cup whole milk
  • 3 JUMBO egg yolks
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter

GLAZE

  • 2 ounces semi-sweet chocolate
  • 3 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 3/4 teaspoon vanilla
  • 2 tablespoons hot water

CAKE
Preheat oven to 350°F. Butter and flour a 9 1/2-inch springform baking pan. I use a square one to make pieces easier to cut.

Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each one.

In a separate bowl, sift together the flour, baking powder, cream of tartar and salt. Combine with the creamed mixture and add the milk.

Pour batter into the prepared pan*. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a wire rack.

CUSTARD
Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.

Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.

Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.

GLAZE
In a double boiler, melt together the chocolate and butter until smooth. remove from heat and stir in powdered sugar and vanilla. Stir in hot water 1 teaspoon at a time until desired consistency.

BUILDING THE PERFECT PIE
Remove the cake from the pan and cut it in half horizontally with a long serrated knife.

Place one half of the cake on a plate with the cut side facing up. Top with custard.

Place the other half of the cake on top, with the cut side down.

Coat the top of the cake with glaze allowing it to drip down the sides.

*I like to use my square spring form pan for a couple of reasons; it make cutting pieces a lot easier since the slices when it is cut as a pie tend to try and fall over and my serving plate is rectangular in shape.

***The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.

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Apple Dapple Chicken & Apples with Orange Banana Nut Bread or Lemon Banana Nut Bread

APPLE DAPPLE CHICKEN & APPLES
4 chicken breasts cut in half longways
1 tablespoon butter
1 tablespoon olive oil
1 small bunch green onions, sliced
1/4 cup Apple Dapple Schnapps
1/4 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3/4 cup orange pineapple juice
2 small Granny Smith Apples, cored, sliced and re-sliced
3/4 cup heavy cream

  • In a large skillet, melt together the butter and olive oil over a medium high heat.
  • Brown chicken on both sides. Move chicken to the edges of the pan and add green onions to the center. Saute’ a few minutes until onions are tender.
  • Pour Apple Dapple Schnapps over the tops of all the chicken pieces.
  • Carefully ignite and allow to burn down.
  • Pour orange pineapple juice over chicken pieces and then sprinkle all the seasonings over chicken tops. Bring to a boil. Cover.
  • Lower heat and simmer 15 minutes.
  • Add slice apples over chicken and recover. Simmer 10 minutes more.
  • During this time be warming a serving dish in the oven.
  • With a slotted spoon remove chicken and apples to serving dish. Keep warm.
  • Add heavy cream to the skillet. Bring to a boil.
  • Lower heat, stirring constantly until sauce thickens and is reduced by half.
  • Spoon sauce over chicken and apples.
  • Serve immediately.

ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup golden raisins
1/2 cup crushed walnuts
1/3 cup shredded coconut
2 medium or 3 small RIPE bananas
2 eggs
6 oz. can unsweetened orange juice concentrate*
1 tablespoon butter, melted

  • Sift together the dry ingredients.
  • In a large mixing bowl blend together the orange juice concentrate, bananas and eggs.
  • Blend in nuts, coconut and raisins.
  • Add flour mixture until well mixed.
  • Pour into greased loaf pan.
  • Bake 45 minutes at 350 degrees.
  • Immediately top with melted butter.
*I use a large can as the small cans are getting hard to find, but using a large serrated knife, cut it in half and then make juice out of the other half. This recipe is also good if you substitute lemonade for the orange juice.

Hubby gives both recipes 2 thumbs up.

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Menu Plan Monday

Weekday breakfasts are always either toast or cereal so I don’t post those. Working from home, lunch is “whatever” so it isn’t definitive either, but weekends are usually a brunch and I will start posting those along with the dinners.

9/29 MONDAY ~ Chicken Chili
9/30 TUESDAY ~ Chicken Fried Chicken with Peppered Gravy
10/1 WEDNESDAY ~ Chicken Cordon Blue

SO
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Scrumptious Sunday ~ Stew Edition ~ Beef Stew


Scrumptious Sunday hosted by Meredith at Mercedes Rocks
BEEF STEW

2 pounds stew meat*
flour
3 medium carrots, cut into coins or strips
3 medium Yukon Gold potatoes, peeled & cubed
1 large bunch green onions, sliced
handful of green beans, cut into bite size pieces
2 tablespoons minced garlic, jar
1/2 cup red wine
1 tablespoon better than bouillon beef base
2 1/2 cups V8
2 tablespoons brown sugar
2 tablespoons tapioca beads
1 teaspoon Italian seasoning
1 teaspoon celery seeds
1 teaspoon salt
1 teaspoon thyme

  • Coat meat pieces lightly in flour.
  • In a large dutch oven mix together the wine and V8. Dissolve the bouillon into it.
  • Add the brown sugar, tapioca, garlic & seasonings.
  • Bring to a slow boil.
  • Add meat and cook 15 minutes.
  • Add vegetables.
  • Cover and bake at 275 degrees for 5 hours.

*I try to watch for sales on a higher grade meat and cut it into my own stew meat for a better flavor and texture.

An alternate recipe that worked reallllllllly well when I was out of a few ingredients was:
1 can carrot coins with juice (I was out fresh carrots)
1 can tomato sauce
1 can stewed tomatoes (no tomato juice)
1/2 bag frozen broccoli florets
no potatoes