The test recipe of chicken cooked in butter looked so good I had to take a picture. The egg plant fries on the other hand, not so awesome. They were all slime inside!

 

Anyway here’s the recipe if you would like to try it.

Adapted from The Everyday Chicken Cookbook

 

• 4 small chicken breasts, skinned
• GF flour seasoned with salt and pepper
• 6 tbsp. butter
• sprig of parsley for garnish

 

Lightly pound chicken chicken breasts to flatten them. Dredge chicken in seasoned flour, shaking off any excess.

Heat butter in large pan until it bubbles. Place chicken in pan. Cook over moderate heat for 3-4 minutes or until they are golden brown.

Turn chicken over. Reduce heat to medium low, and continue cooking for 9-12 minutes, or until cooked through.

Serve immediately garnished with a little parsley and a side of egg plant fries.

 

Easy BBQ chicken ready for dinner right from the slow cooker.

 

 

Cut carrots into 1-1/2 inch pieces.

 

 

the line-up.

 

 

cut the onions into 8 wedges each

 

 

and place about half of them at the bottom of the crock-pot

 

 

next, the carrots; about half also

 

 

and half the celery

 

 

Now, in a good-sized bowl, goes the maple syrup,  barbecue sauce,

 

 

balsamic vinegar,

 

 

worcestershire sauce,

 

 

smoked paprika,

 

 

and at least half of the beer

 

 

stir well.

 

 

Set the chicken  thighs in and let them rest a moment.

 

 

Then place them in the cooker

 

 

Like that.

 

 

Pour all the sauce over.

 

 

 

Add the rest of the vegetables.

 

 

Ready for the lid and some heat.

 

 

Turn to high, cover and cook about 5  hours; I start mine on high for a bit, then on low once it begins to boil at the edges;  when done, it can be thickened a bit with the cornstarch-water, if desired

 

 

serve with a nice green vegetable and basmati rice

 

 

Eat, enjoy.

 

BBQ slow cooker chicken

ingredients

• 3-4 carrots
• 2 onions
• 3 stalks of celery
• 1-2 pounds of skinless, boneless chicken thighs
• 1/2 jar bottled barbecue sauce a bottle of dark beer
• 2 tablespoons Worcestershire sauce
• 2 tablespoons smoked paprika
• 2 tablespoons balsamic vinegar
• 1/3 cup maple syrup

 

  Cut the carrots into 1-1/2 inch pieces,the onions into 8 wedges each, and the celery into 1-1/2 inches; place about half of each at the bottom of the crock-pot.

  In a good-sized bowl pour in the syrup, and add the barbecue sauce, balsamic vinegar, Worcestershire sauce, smoked paprika and beer; stir well. Set the chicken thighs in the bowl and let them rest a bit.

Then place them nicely in the cooker, and pour all the rest of the sauce over;

now add the rest of the vegetables and cover and cook; I bring it to an almost boil on high, then turn it on low and  cook 4 hours more.

Serve with a nice green vegetable and basmati rice

 

The sun has returned, I’m very happy about that and in celebration I had this chicken and kale casserole.

 

 

I can’t really think of any pasta I don’t like and when you add cheese it’s just got to be good. And it was.

 

 

I sliced up some garlic

 

 

and added some butter then waited for it to cook but nothing happened.

 

 

That reminds me, one time a friend of a friend actually forgot to turn the burner on. I don’t know what made me think of that.

 

 

Anyway, back to this little recipe. I eventually got the onions and garlic cooked

 

 

and then tossed in the kale. I cooked it until it turned bright green.

 

 

That’s when I realized I had forgotten to chop it before cooking it. So I chopped the cooked kale along with the parsley.

 

 

In a bowl I added chopped chicken, ricotta.

 

 

Then I zested a lemon. I’m sure you could get a little more zest than I did. Because I didn’t grate much, it really didn’t have much of a lemon flavor.

 

 

Then I added the onions, garlic, lemon zest, kale and parsley.

 

 

As I mixed it I had this sneaking suspicion that my bowl was too small.

 

 

A little salt and pepper

 

 

and parmesan. I mixed that together and the bowl seemed even smaller.

 

 

I tried to put the pasta shells in next but finally had to stop, this just wasn’t going to work.

 

 

I had to take about half of the cheese and chicken mixture out. I set it temporarily in the kale pan. I refuse to dirty another bowl. I will make this work.

 

 

I put about a cup or so of pasta shells in the cheese mixture.

 

 

Mixed it together and poured it into a small casserole pan.

 

 

Then I used the remaining cheese and chicken mixture with more pasta shells and filled a second small casserole pan.

 

 

Topped them with parmesan and a little shredded cheddar and baked at 350 for about 30 minutes.

 

 

Let it Cool on a wire rack

 

 

and served warm.

 

 

The second one went to the freezer for one day I want something ready to go.

 

 

Chicken kale and parsley casserole

adapted from Martha

Ingredients

• Coarse salt and ground pepper
• 1/2 pound large pasta shells
• 1 tablespoons butter
• 1 medium yellow onion, diced medium
• 3 garlic cloves, minced
• 1 bunch kale, tough stems and ribs removed, leaves coarsely chopped
• 1 fist full parsley chopped
• 2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
• 1 container ricotta
• 1 teaspoon finely grated lemon zest
• 3/4 cup Parmesan, grated
• 1/4 cup shredded cheddar

Directions

    Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a pan, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes.

   In a bowl Stir in chicken, ricotta, lemon zest, kale, parsley, onions and garlic and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch or 2 smaller pans; top with 1/4 cup Parmesan and some shredded cheddar. Bake until top is golden, 30 minutes.

---

 

Today’s recipe is my mother’s Whole roast chicken with butter, paprika, thyme, and lime.

 

     

Rinse and pat dry.

 

    

loosen breast skin

 

     

snipping carefully those little membranes

 

     

work  butter under skin

 

      

and smear around carefully    (and get some salt and pepper in there too like I didn’t remember to do)

 

    

and butter the top.

 

      

in goes the thyme

 

      

slice a lime

 

     

and insert lime slices.

 

Kinda like that.

 

     

Then sprinkle with smoked paprika.

      

      

pat and rub it around.

 

     

looking good.    

 

 

Slice a whole garlic bulb in half. Peal the cloves of one half and stuff them into the chicken.

Save the other half to put in the pan partway through baking.

Bake at 450  for 15-20 minutes.

 

 

       Then  pull it out of the oven

 

 

       and baste with some of the juices in the pan.

 

 

       Add the garlic just before you return it to the oven.

 

 

Lower oven temperature to 350 degrees and roast for about 1/2 hour, baste again and continue roasting for about another half hour, until juices run clear;  tent loosely with foil if it starts to get too browned.

 

 

Let cool 10 minutes before serving.

 

Roast Paprika Chicken with Lime and Thyme

ingredients

• 1  whole chicken, about 4 pounds
• 2 tablespoons butter
• 1 whole bulb of garlic, sliced in half horizontally
• 1/2 lime, sliced
• several sprigs of fresh thyme
• smoked Spanish paprika
• salt & pepper

 
    Rinse and pat dry chicken;  loosen breast skin so you can get some butter under there; remove any obvious excess chicken fat globs carefully; (this one was a free-range local birdie and was not globby);  
    Mix some salt and pepper into the butter, which you can see I didn't think to do until later, and then rub it under the skin and on the outside of the chicken.
     Place the thyme and lime slices inside the chicken with one half of the garlic; sprinkle well with paprika
     In 450 degree oven, roast for  15-20 minutes;  remove pan from oven, baste chicken; add other garlic half to pan, baste and turn garlic cut-side down;
     Lower oven temperature to 350 degrees and roast for about 1/2 hour, baste again and continue roasting for about another half hour, until juices run clear;  tent loosely with foil if it starts to get too browned
     Let rest about 10 minutes before serving