*I put on our menu that I was making turkey, but it is impossible to find turkey cutlets or turkey breasts this time of year that isn't SUPER expensive. Live and learn! So, we are roasting chicken instead! :)
ROASTED CHICKEN
Ingredients
• 3-4 pound chicken
• 1 large onion or lemon
• 2 cloves garlic, minced
• olive oil
• Salt and pepper
Directions
Preheat oven to 425 degrees F. Line a roasting pan with foil. Place a roasting rack (or even a cookie cooling rack would work!) in the bottom of the pan.
Remove giblet bag from cavity. Rinse chicken and pat dry well. Stuff the chicken cavity with halved onion or lemon. Rub skin with a little olive oil, minced garlic, salt and pepper. Roast in oven for approximately 10 minutes per pound, until juices run clear. The temperature of chicken should reach approximately 170 degrees in thickest part (not touching the bone). Let chicken sit for about 10 minutes (covered with foil) to allow juices to reabsorb. Carve and serve.
CRANBERRY SAUCE
*This recipe makes a lot and I divided it between the 4 of us. You can freeze what you don’t use right away. Will keep in fridge for 1 week.
Ingredients
• 1 bag (12 ounces) of fresh cranberries
• 1 cup maple syrup (the real stuff!)
• 1 cup chopped walnuts or pecans
• 1 cup cran-raspberry juice
• zest of 1 orange
Directions
Place cranberries, maple syrup, orange zest, and cran-rasp juice in a heavy saucepan. Bring to boil, then lower heat to medium and allow it to boil until the cranberries start to pop open (about 10 minutes). Stir in nuts. I like to use my immersion blender to make it less chunky. Allow sauce to cool and then store in fridge.
ROASTED POTATOES AND CAULIFLOWER
1. Wash potatoes and cut in half.
2. Place potatoes in cauliflower bag and pour in a bit of olive oil and garlic salt, shake.
3. Line a baking sheet with foil.
4. Spread veggies out on the baking sheet.
5. Bake for about 30 minutes or until tender.
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