Easy Roast Chicken

This year on our annual Pumpkin Carving Day, I decided to go all out and make a delicious harvest meal.  For just $20, I made made a meal for 6 (with lots of leftovers) of roast chicken, mashed potatoes, corn and roasted butternut squash. 

Here's how to make a perfect roast chicken:
I used a 7 pound one from Hannaford and went by their instructions for cooking.  It was 350 degrees for 20-25 minutes per pound.  I cheated and just waited for the popper to pop.  Makes things much easier (who has the time to clock watch?).

Start by rinsing the chicken and sticking your hand in to remove that nasty bag of...extras.  I toss it, but you can feel free to use it.  Be sure to rinse inside, between the wings and all over.  Next, stuff it with things that will make it full of flavor.  I'm gluten free, so I don't use traditional stuffing of bread.  I threw in a cut up orange (skin on), 2 onions (quartered) and a hand full of frozen cranberries, to go with my harvest theme.

 

Next, melt a few tablespoons of butter and add some herbs to it.  I used basil, rosemary and thyme.  Give it a good stir and, using a cooking brush, paint it onto your chicken.  Add some to the inside too.

 

 

Now, it's ready for the oven!  Cover loosely with tinfoil and put it in the preheated oven.  After about an hour, remove foil, and brush some of the liquid from the bottom of the baking dish onto the chicken.  Do this a few times throughout the cooking process.  When it's finished, the popper will pop.

 

The final result:

 

THE MOST IMPORTANT PART:  Let it "rest" before carving, that way the juices really get in their and it gets extra flavorful and moist.  A 10-15 minute nap is sufficient. 

 

 

 

 

Roasted Chick Peas

A few weeks ago I bought a couple cans of chick peas.  I wasn't quite sure what I was going to do with them, but I wanted to do something.  I started to research roasting them, and after my first handful, I couldn't understand why I hadn't done this sooner.  They were delicious!  Oddly enough, my two year old was obsessed with them which is great because they're a healthy treat.  They have iron too, which I'm terribly in need of, so that's an added bonus.  I used a recipe I found on this blog but made a couple changes to cater to my family's taste buds.

Here's what you need:
1 can of chick peas (15 oz)
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp coriander
1/4 tsp cloves
1/4 tsp salt (add more to taste, if you prefer more salt like I do)
1/8 tsp chili pepper
1/8 tsp paprika

What to do:
Drain and rinse the chick peas and combine all the ingredients in a bowl.  Mix them well to coat the chick peas.  Spray some oil (Pam, or whatever kind you have) on a baking sheet and spread the chick peas on it.  Put them into the preheated 400 degree oven for about a half hour, adding a little more time if you prefer them crunchy.  Be sure to turn them a couple times.  Enjoy!

Honey Mustard & Mint Crock-Pot Chicken Recipe

*Recipe can also be found under  Recipes

Usually, when I cook I don't use an actual recipe.  Much like my sewing, I look over a few recipes (patterns), get it in my head and alter it to my liking.  This was how this honey mustard chicken came to be.  I was looking through some gluten-free cookbooks and saw something just this, where you combine the flavors of two things I love: honey mustard and mint.  I knew I had to try this. As with everything else I make, you can change this to meet your dietary needs.  If you're not gluten-free (lucky duck) than you can use any brand you want.  The ones I use say Gluten-free on the bottle, so I know they are safe.  Don't be afraid to change the ingredients around too.  If you favor mint, add more.  If garlic is your thing, add some more.  It's your taste buds, so make them happy!

 Here's how I made it:

What you need:
4 chicken breasts (if you need it done quicker, you can opt for thin cutlets) 
3 tbsp honey mustard
3 tbsp balsamic vinaigrette (the honey kind is especially good)
2 tsp minced garlic
2 tbsp chopped mint leaves (fresh will give you a more potent flavor.  I use the regular crushed mint you find in the spices aisle and its still very good.)
1 1/2 tsp oregano
1 tsp thyme
1 tbsp oil (I like olive oil best)
optional: a dash of white pepper

What you do:
Rinse the chicken in cold water and place them in crock pot.  Top chicken with all other ingredients and mix to coat.  Put the cover on and cook about 5 hours on high, or until the chicken is done.  I prefer this when the chicken is slightly over done and subsequently shreds a little when you cut it.  I find the dryness soaks up the sauce. 

Serve with some couscous or rice and a green veggie, such as green beans and you'll have a delicious and easy meal! 

optional:  I melted a little muenster cheese on this chicken and it was fabulous.  My little man loved it too.

I use Ken's since it's gluten-free and oh-so-yummy.