Thursday, January 31, 2013

Perfect Roast Chicken

"Is this chicken, what I have, or is it fish? I know it's tuna, but it says 'Chicken of the Sea.'" - Jessica Simpson 

There's a first time for everything, and today was my first time roasting a chicken! And I must admit, it was fan-freaking-tastic! I'm struggling right now not to eat the whole darn thing in one sitting. I wasn't planning on blogging this recipe, since it was the first time I made it and usually I like to try a different ways of making things before I pronounce it "the best"--but this chicken is amazing and must be shared with the world!


1 whole chicken (5-7 pounds)
4 tablespoons butter
1/2 cup white wine
*1 tablespoon chicken seasoning
1 tablespoon crushed garlic
2 cups chicken broth (gluten-free)
1 teaspoon salt
1 bag of baby carrots
1 large yellow onion


Step 1: Preheat your oven to 425F. In a small mixing bowl, melt the butter and mix with white wine, chicken seasoning, garlic, and salt.

Step 2: Remove the giblets from the chicken and rinse the chicken thoroughly. Place in a roasting pan and gently separate the skin from the breast while still leaving the breast intact.

Step 3: Rub the butter mixture inside the chicken and underneath the skin of the chicken.  Pour the remaining mixture on the chicken.

Step 4: Cut the onion into 1/4th. Stuff the chicken with a 1/4 of the onion.  Place the rest of the onion and carrots in the basting pan. Pour the chicken broth on top of the vegetables.

Step 5: Cook the chicken for approximately 80-120 minutes, or until chicken is thoroughly cooked. Baste chicken midway through cooking.

Additional Tip: I've read online that tying the legs together also helps ensure moisture, but I didn't try this. Also, if you stuff your chicken you'll need a longer cook time. My chicken was 6 pounds and took 90 minutes to cook.

Serves 4.

*Any chicken seasoning is fine, use whatever you prefer. Mine contained garlic, onion, thyme, pepper and lemon.

Sunday, January 6, 2013

Easy Ham and Cheese Omelettes

"Omelettes are not made without breaking eggs." - Maximilien Francois Robespierre

The great thing about omelettes is that you can put just about anything in them that is going bad in your fridge and it will taste great. Chopped tomatoes, stuffing, bacon, sausage, onions, peppers, whatever sounds good to you! My fiance and I have been literally eating ham all week (the one I posted earlier!) so our omelettes tonight are ham and cheese, but feel free to add your own ingredients!

6 eggs
1/3 cup skim milk
1 teaspoon garlic salt
1/3 cup cubed or shredded cooked ham
1/4 cup shredded cheddar cheese
Salt and pepper to taste
2 teaspoon chopped chives
2 tablespoons margarine


Step 1: In a large bowl add eggs, milk, and garlic salt. Whisk for at least 2 minutes.

Step 2: Using a nonstick pan (6-8 inches), heat 1T of the butter on medium heat. When the butter is completely melted, add half the egg mixture to the pan. Let it cook for about 2-3 minutes, then tilt the pan and redistribute any liquid egg mixture that is left for even cooking.

Step 3: Add half the ham, cheddar cheese, and chives to one side of the pan. Carefully fold the omelette in half. Cook for an additional minute, then flip and cook for 30-60 seconds, or until completely cooked. Salt and pepper to taste.

Step 4: Repeat all steps for 2nd omelette.

Serves 2 large omelettes. 

Tuesday, January 1, 2013

Honey-Pineapple Glazed Ham

"Carve a ham as if you were shaving the face of a friend." -Henry Charpentier (cook to J.D. Rockefeller)

This is an extremely easy recipe for delicious and cute ham! Enjoy!

1 ham (size your choice!)
1 can of pineapple slices
1 can of maraschino cherries
1/4 cup honey


Step 1: Drain the juice from the pineapple slices and pour into a small bowl. Mix 1/4 cup honey in with pineapple juice. Pour all over ham. 

Step 2: Using a toothpick, secure the pineapple slices and cherries to the ham (this helps keep it moist).

Step 3: Heat ham according to instructions (approx. 10 minutes per pound on 275 F). Baste every 30-40 minutes until completely cooked.