Posts tagged ‘Oven’
Chicken is a staple at our house so I am always on the lookout for new chicken recipes. I was reading through some cookbooks the other day and found this recipe. It’s easy and very good.
I did not cook it as long as directed since and the chicken I used was very thin so I baked for about 30 minutes total it was perfect. I also used fresh chives because I do not like dried chives at all and the fresh version is easy to find in grocery stores.
I found the recipe in a cookbook called Almost Heaven from the Junior League of Huntington, WV.
Chicken with Butter Chive Sauce
1/2 cup plain bread crumbs
2 tbsps grated Parmesan cheese
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
2 boneless, skinless chicken breasts
1/2 cup butter, melted and divided
1/2 cup white wine
2 tbsps snipped fresh chives
Preheat oven to 375º.
Combine bread crumbs, Parmesan cheese, and spices on a plate. Put 1/4 cup melted butter in a bowl. Dip chicken in the butter, then in the crumb mixture and place in a baking dish. Bake for 15 minutes.
Combine 1/4 cup melted butter, wine and chives in a small bowl. Pour over chicken and continue to bake for 15 more minutes or until chicken is cooked through and no longer pink. If your chicken is thick, it will take longer to cook.
Makes 2 servings.
Everyone knows I am addicted to potatoes of any kind. I found this recipe on Pinterest posted by McCormick (the spice company) and we really loved it. For the life of me, I cannot remember what I served them with.
It was very easy to make and the spice mixture was just right ~ all the spices are the dried type. I used the baby red potatoes as posted in the recipe but someof them were a little big so I just made sure they were all basically the same size.
Oven Roasted Potatoes with Garlic and Herbs
1 tsp oregano
1 tsp paprika
1 tsp thyme
3/4 tsp sea salt
1/2 tsp garlic powder ~ I used a tsp because I like garlic
2 lbs baby red potatoes, quartered or at least cut the same size
2 tbsps olive oil
Preheat oven to 425º.
Mix oregano, paprika, thyme, sea salt and garlic powder together in a small bowl and set aside.
In a large bowl, toss the potatoes with the olive oil and sprinkle the seasonings over the top of the potatoes and mix until all the potatoes are well coated.
Spread the potatoes on a foil-lined 15×10 sheet pan.
Bake 30-35 minutes or until tender and browned.
Makes 4-6 servings.
A Print Friendly Note: I just noticed that on print friendly, if you hover over any part of the recipe you don’t want to print, it highlights and you can delete unnecessary parts. I usually just print the recipe and delete all the other stuff.
We love fish sticks and I’m always looking for a made from scratch recipe that isn’t fried and I think I finally hit on one we really like. I want to say I found this recipe in a Southern Living cookbook but I’m not positive.
I used cod in this recipe but you can use your favorite fish. I like using a thicker fish and we like cod so that’s why I chose it. The recipe is easy and I made my homemade tartar sauce and I also made cocktail sauce by mixing ketchup and horseradish to taste.
Baked Fish Sticks
8 bread slices ~ I did not cut off the crusts
1/2 cup Parmesan cheese
2 tsps grated lemon rind
1/2 tsp freshly ground pepper
1 tbsp canola oil
2 lbs cod or other white fish such as flounder
1/2 tsp salt
2 large eggs
2 egg whites
1/2 cup milk ~ I used 2%
Mix all breading ingredients together and set aside.
Spray a jelly-roll pan with cooking spray then coat the bottom of the pan with the canola oil. I used a brush to spread it over the bottom of the pan.
Rinse fish in cold water and pat dry. Sprinkle with salt on each side and cut into strips.
Beat eggs, egg whites, and milk in a shallow pie plate until well blended.
Place the breading mix in a ziplock bag.
Dip the fish into the egg/milk mixture then add to breading bag and shake carefully until coated. Place prepared fish on prepared pan. Repeat with all the fish strips.
Bake at 400º for 15-20 minutes or until breaded fish strips are golden.
Serve immediately with your favorite sauces.
Makes 6-8 servings
THIS GIVEAWAY HAS ENDED!!
I am sorry that I have been MIA but I have been sick, sick, sick! Thanks to Mr. Meat Eater who brought home this lovely illness from one of his business trips, I, of course, was much sicker than he was. I *think* I am finally starting to turn the corner!!! One thing I did do was figure out how to add a print/pdf button and a Pinterest button to each post so I won’t be using google documents anymore. The print button will take you to the Print Friendly site where you can choose to print a regular copy or a pdf.
The giveaway for this great cookbook will run for 2 weeks until June 5 at midnight. If you win, I may not be able to get the book in the mail to you until after June 9. My daughter is getting married that day and I will have a house full of people and dogs and just be generally going out of my mind.
All you have to do to enter is to just leave a comment that you want to win ~ very easy! I will pick a winner using random.org and announce the winner on June 6 here and on Facebook.
Last night I made oven-barbecued chicken. I will confess that I have lost the ability to taste anything with this cold but Mr. Meat Eater loved it and ate half the pan. It was very easy to put together. I did turn my oven up to 375º so the chicken would brown up a little but otherwise I made it as stated in the recipe. Mr. Meat Eater said he would like some hot sauce added next time.
Oven Barbecued Chicken
Submitted by Paula Eggleston, Knoxville, TN
2 tbsp butter
1 onion, sliced
1/4 cup water
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
1 cup catsup
1/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper
3 to 3.5 lbs chicken ~ I used legs
In a saucepan, over medium heat, melt butter. Add onion, and cook and stir until the onion is tender.
Add remaining ingredients except for the chicken. Heat to boiling; reduce heat and simmer for 10 minutes, stirring occasionally.
Arrange chicken in 13×9 pan and pour the sauce over the chicken.
Bake, uncovered, at 350º for 1 hour and 15 minutes or until juices run clear and chicken is thoroughly cooked.
Makes 4 servings.
NOTE: The recipe submitter says that this is easily doubled. It’s also easy to make half.
I always call these sandwiches “heart attack ham sandwiches” because of the butter and cheese but they are just so darn good that I make them every 6 months or so. I have a couple of similar recipes posted here. This one is just a bit different so I decided to try them.
They are super easy to make and would be PERFECT for a party or buffet. I have made them for parties and they are always the first things to go and the one thing that everyone raves over. I made half of this particular recipe.
Hawaiian Ham Sandwiches
Submitted by Tina Vawter, Sheridan, IN
24 Hawaiian sweet rolls
1 lb deli ham, sliced thin
2 (6 oz) pkg shredded Swiss cheese ~ I used Swiss slices
1 tsp poppy seeds
1/2 cup butter
1 1/2 tbsp Dijon mustard
2 tbsps minced dried onion
1 1/2 tsps Worcestershire sauce
Cut rolls in half, keeping each half in one piece if possible.
Lightly grease a 13×9 pan ~ I line mine with aluminum foil ~ and place the bottom in the pan.
Layer the ham, then cheese, then sprinkle poppy seeds over the top of the cheese. Place roll tops on top of the sandwiches.
In a bowl, melt butter in the microwave. Add the the Dijon, dried onion, and Worcestershire, making sure to mix well.
Pour over the top of the rolls and then cover with foil.
Bake at 350º for 15 to 20 minutes.
Cut rolls apart.
Makes 24 sandwiches.
Day 2 of recipes from Gooseberry Patch’s For a chance to win a copy of this cookbook, go HERE and comment on the post that you would like to be entered!
I loved this recipe ~ easy and yummy, my two favorite things.
I did have one problem though. It calls for barbecue chicken shake ‘n bake which I could not find anywhere. I know I have seen it but it was nowhere to be found in any of the stores I go to. So I made an executive decision and bought Parmesan chicken shake ‘n bake instead. I was so looking forward to the barbecue flavor but this was very good, too.
For the fish, I went to the fish counter and bought 2 cod fillets which is one of my favorite types of fish and I think it would work with any type of fish ~ fresh or frozen, thawed ~ so use your favorite.
In the picture, the fish sort of fell apart when I took it off the baking sheet.
Barbecued Baked Fish
submitted by Michelle Welch, Ontario, Canada
1 lb of fish fillets, fresh or frozen, thawed
1 cup milk
1/4 cup barbecue-flavored chicken shake ‘n bake ~ I used the whole package and tossed what was leftover
Place fish fillets in a bowl with the milk. Cover the bowl and refrigerate for one hour. Drain milk and discard.
Pour mix into a shallow bowl. Dip fillets into coating, making sure the fillet is entirely coated.
Place on an ungreased rimmed cookie sheet.
Bake, uncovered, at 450º for 20 minutes or until fish flakes easily with a fork.
Makes 4 servings.
Every once in awhile, I like making wings for dinner ~ they are easy to make and there is a million and one recipes for them. I’ve made this recipe a few times in the past and it’s a favorite or ours. I especially like it because it’s baked and not fried.
I use a bit less than one cup of honey ~ probably about 3/4 cups ~ but I usually don’t measure anything. I just dump everything in a bowl and mix.
The picture makes the wings look burnt but they weren’t at all.
I’ve had this recipe for so long that I don’t remember where I got it from ~ probably a community cookbook.
Caramelized Chicken Wings
3 pounds chicken wings ~ I use drumettes
2 tbsps olive oil
1/2 cup soy sauce
2 tbsps ketchup
1 cup honey
1 clove garlic, minced ~ we like garlic so I use 2 or 3 depending on how big the cloves are
salt and pepper to taste
Preheat oven to 375º.
Place chicken in a 9×13 baking pan.
Mix together all the rest of the ingredients and pour over the wings. Using tongs, turn the wings over so that all sides are covered.
Bake for 1 hour or until caramelized. I usually turn mine over at the 1/2 hour mark but you don’t have to.
Makes 6 servings.
I really like fish and seafood and I don’t make it nearly enough. Last week my local grocery had US caught cod fillets on sale and happened to have recipes for it right at the counter so I bought the cod and grabbed a recipe. The recipe was very easy and was excellent. I’ll be making it again for sure!
2 lbs fresh cod fillets
1/2 cup grated Parmesan Cheese
1/4 cup yellow corn meal
2 tbsps flour
1 tsp paprika
1/2 tsp black pepper
Spray a baking dish with cooking spray and set aside.
Mix all ingredients except cod in a Ziplock bag. Add the cod and shake until the fish is well coated. Place coated fish in the prepared dish. Sprinkle with any remaining cheese mixture over the fish.
Bake at 400º for 12 to 15 minutes or until the fish flakes when tested with a fork.
Makes 4 servings.
When I first saw this recipe I was a little weirded out by the addition of the cottage cheese but it was perfect in this recipe. This is a very easy recipe and is not spicy at all. I used a can of fire roasted chilies and a can of regular chilies. Any kind of cheese would be great ~ especially Monterey Jack with peppers. I found the recipe online but not sure where since I’ve had it forever.
Green Chilie Frittata
10 eggs, beaten
1/2 cup flour
1 tsp baking powder
1 pinch of salt
1 (7 ounce) can chopped green chilies, drained (I use 2 (4 oz) cans, drained)
1 (16 ounce) container 2% cottage cheese
1 cup shredded Cheddar cheese
1/4 cup melted butter (I never add this)
Preheat oven to 400º and grease a 9×13 baking dish.
In a large bowl mix the eggs, flour, baking powder and salt. Add the rest of the ingredients and mix well. Pour into prepared dish.
Bake for 15 minutes in the preheated oven. Reduce heat to 325º and bake for another 35-40 minutes.
Cool slightly and cut into squares.
Makes 8-10 servings.
These little sandwiches are not nearly as heart attack worthy as my Hot Ham and Swiss Party Rolls but taste just as good. These are easy to make and are good as appetizers or at a brunch or lunch.
Use your favorite mustard ~ I used Gulden’s. I didn’t have any poppy seeds so I just left them out and didn’t miss them. I also used King’s Hawaiian dinner rolls and loved the bit of sweetness from the rolls but any dinner rolls would work.
This recipe came from Capture the Coast, the fourth book in the Culinary Collection series by the Junior League of Tampa.
3 tbsps butter, melted
2 tsps mustard
2 tsps poppy seeds
1/3 cup chopped onion
dash of Worcestershire sauce
1 (16 oz) pkg of dinner rolls
1/3 lb shaved deli ham
Swiss cheese slices
Preheat oven to 350º.
Mix the butter, mustard, poppy seeds, onion, and Worcestershire sauce in a small bowl and set aside. Place a sheet of foil on a cookie sheet.
Remove the rolls from the package in one piece and carefully cut them in half horizontally so you end up with one top and one bottom. Place the bottom on the foil and spread the butter mixture evenly over the bottom. Layer the ham and cheese over the butter mixture. Replace the top.
Bake for 20-25 minutes or until the cheese has melted. Take out of the oven and carefully cut the rolls apart with a sharp knife.
Make as many servings as there are rolls. This is easily doubled.