Archive for the ‘Chicken’ Category


Here’s a couple more recipes.

Garlic Roast Chicken

Roast a head of garlic with 1T oil, in a foil pouch.  1 hour at 425F.  The house will smell sooooo good.  Squeeze garlic cloves into 1/2 c softened butter and mix till smooth.

Rinse and dry a whole chicken (don’t forget to remove the inside baggie).  Spread garlic butter over and under skin.  Salt and pepper generously.   Tie up chicken.  Baste occasionally.  Cook until roast is 175F.
Roast 325F for 30min per pound.

I don’t stuff this chicken, I’m worried the amount of butter would make the dressing too greasy.  If you do try it, let me know.  I usually just make the dressing in a casserole for this dish, but it just doesn’t taste the same as when cooked in the chicken.

I don’t know if anyone else has noticed this.  But I find when I cook with a local raised chicken they only take about 1/2 the time the store-bought chickens take.  I guess it’s the water/saline that they inject store chicken with to keep them plump.  I love being able to buy local whole chickens.

I don’t make white cake very often.  It’s usually chocolate all the time here  🙂  I make this one to use up eggs.  It’s also a good firm cake if you are doing a fancy cake for a celebration.  This is the recipe I used for Jack and Isobel’s 40th anniversary party.

1-2-3-4 Cake                   

1 c butter                        2 c white sugar

3 c flour                          4 eggs

2 t cream of tartar       1 t baking soda

2 t vanilla                  1 c milk or water

Cream butter and sugar.  Beat in eggs.  

Combine dry ingredients.  Then add alternately with the milk/water and vanilla.

Pour into greased and floured cake pan.


Bake 350F        45 min for 9×13 pan

                              30 min for 9×9 pan

**also makes 3 dozen cupcakes


‘Buttercream’ Icing    -makes 3 cups

1/2 c shortening                                 1/2 c butter

1 t vanilla                                               4 c icing sugar

2 T milk                                                optional 3/4 c cocoa (will need more milk)

Cream butter and shortening.  Add vanilla and icing sugar.  Add cocoa if using.  Add enough milk to make spreadable icing.



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Yarn Along

Too busy to post yesterday so here goes Yarn Along for this week.

The back of Grandma’s sweater is progressing slower than the fronts.  It’s also slowing down because I’m working on Ella’s birthday socks.  The colour is called ‘blacklight’ and I’m hoping they will glow in the dark when Auntie B and Uncle Stefan take us bowling again.  The socks are only ankle length this year by request.  And Daddy’s socks are coming along.  They have become my ‘purse knitting’ so they will take longer than usual.

wings (1000x750)

Honey-Lime Chicken Wings

1/3 c lime juice (the bottled stuff is fine)

1/4 c honey

2 T soy sauce

4 garlic, crushed

4 lb chicken wings (I’ve used drummies before)

Marinate for 3-8 hours.  Line a jelly roll pan with tin foil.  Lay out wings and bake 350F for 15 minutes.  Turn wings and baste with more marinade and bake for another 25-30 minutes.  Yum yum!

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Chicken a la king is a favourite supper around here.  I like it because it’s a different way to use leftover roast chicken.  Or you can cook up chicken just for this dish.   It’s really yummy with Tenderflake puff pastry cups or you can make cups with bread in the oven (the original way).  This recipe comes from my Great-Grandma’s  Kate Atkin cookbook.

Chicken a la King

3-4 lb chicken (or 3 c cooked chicken)

1 onion                               2 whole cloves

1 1/2 t salt                         water to cover (or 1 1/2 c stock)

3 T butter                           3 T cornstarch

2 T green relish               3/4 c milk or cream

1 egg

If you are starting with raw chicken:

Stick cloves in onion and add chicken.  Cover with water and simmer until tender.  Take chicken off the bones and dice (bite size).  Save 1 1/2 c of the broth.

If you are using leftover chicken:

Dice chicken bite size, you need about 3 cups and need 1 1/2 c stock.

In a medium size sauce pan, melt butter and cook relish until tender.  Add cornstarch and cook for a few minutes.  Add stock.  Stir and cook until thick (you want it fairly thick at this point).  Add the egg, milk and chicken.  Heat gently until hot -DO NOT BOIL.

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No Pretty, Happy, Funny, Real post today.  So I thought I’d share a recipe.

I don’t know why I don’t make this more often?  It’s so yummy and easy to make, especially since it can be made in stages.


6-8 chicken breasts

2 c flour                                2 t garlic powder

1 t black pepper

4 eggs, beaten and loosened with milk

4 c panko breadcrumbs         salt & pepper

1/2 c Parmesan cheese

2 c tomato sauce


Set up ‘breading stations’ -otherwise known as a bowl/plate of flour (with garlic powder and pepper), another bowl with the eggs and milk, and a final bowl with the breadcrumbs seasoned with Parmesan, salt & pepper.

Flatten chicken to about 1/4 inch.  Dip the chicken into the flour and then into the egg mixture.  Then dip into the breadcrumbs.  Really press the breadcrumbs into the chicken.  

For best results put the chicken back into the fridge for a couple of hours until you are ready to cook.  This really helps the coating set and stay stuck on the chicken.
TOMATO SAUCE -makes about 9 cups

4 (28oz) cans crushed tomatoes

¼ c oil 3 garlic, minced

½ c red wine 1 T oregano

1 onion, finely chopped

pinch of basil salt & pepper

Saute onions and garlic in oil. Add everything else and simmer for a couple of hours. Taste, add a little sugar if the tomatoes are too acid.

This is my basic tomato sauce. Add ground beef and it’s good for lasagna too.

Place chicken on a wire rack on a baking sheet.  Spray with a bit of oil.  Bake 350F for 15 minutes.  Add a bit of tomato sauce and mozzarella on top and return to the oven until melted.



This recipe is shared over at Miz Helen’s Country Cottage.

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Here’s a few new recipes to share.  I’m sorry I forgot to take pictures.  I’ll try to remember the next time I make these.

First recipe is a link.  I know I’ve mentioned this recipe before, but the loin roast recipe over at Like Mother, Like Daughter is absolutely delicious.  It’s the recipe I used this year for Daddy’s birthday.

Have you seen the new flavoured Philly Cream Cheese tubs?  I picked up the herb and garlic one last grocery day and came up with these potatoes.  They are like my Company Potato recipe.

Easy, Fancy Mashed Potatoes

12 large potatoes, peeled and cooked

1 c lite sour cream (5%)

1 pkg (270g) flavoured cream cheese

3 T butter, softened

1/2 c mozzarella cheese (to make it stringy)

sprinkle of cheddar (for topping)

Cook and rice potatoes.  Have all other ingredients at room temperature for easy mixing.  Combine everything (except cheddar) and mix well.  Spoon into a greased casserole dish.  Sprinkle with cheddar.  Bake 350F for 30 minutes or until hot.

I had some boneless chicken breasts the other day and nothing to do with them.  So this is what I tried and it was yummy.

Parmesan Chicken Breasts

4 boneless, skinless chicken breasts halves

1 c mayonnaise

1/2 c Parmesan cheese

1/2 t pepper

1 t garlic powder

Mix everything together and spoon over top the chicken breasts.  Bake 375F for 45 minutes.


Here’s another yummy soup.  It works with canned tomatoes or fresh.

Tomato Potato Soup

1 T butter

2 T oil

2 large onions, chopped

4 c peeled and cubed potatoes

1 c each celery and carrots, chopped

2 garlic, minced

1/2 t thyme

1 (14.5oz) can tomatoes

1 c chicken broth

2 c milk

1 1/2 T cornstarch (dissolve in a little water)

Cook onions in butter/oil until nice and golden brown.  Add vegetables, thyme and stock.  Simmer until vegetables are tender.  Add milk  and cornstarch.  Stir over low heat until soup thickens.




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Wow, there are so many links over at Ginny’s Yarn Along this week and it’s only 11 am!  It’s so much fun to see what the other knitters are working on.  Here’s my contribution:

We’ve had some lovely cool weather for a few days.  I’ve picked up Grandma‘s blanket again.  It’s only supposed to be a lap blanket, but I’m not sure how big to make it.  Any suggestions?  I really like the Bernat Mosaic.  I may have to get some more and try a Baby Surprise Jacket  I bet it would be beautiful.

I’m reading Monsters of Templeton by Lauren Groff.  I got it from the library for our holiday but didn’t get around to reading it.  It’s off to a slow start and needs to pick up soon.  I don’t have time for reading books I don’t enjoy.

Here’s an easy meal to toss in the oven so you can have more knitting/reading time.  It uses a butterflied chicken, our grocery store has been carrying them lately at the same price as a whole chicken.

This chicken comes already seasoned.  They call it wild garlic and herb.  Cut up some root vegetables, I used potatoes, onions and carrots.  Cut them into largish pieces.  I left the carrots whole, just cut in the middle.  I love carrots fresh from the garden.  Sprinkle the vegetables with some oil and toss to coat.  Pile the veggies in the middle of the roasting pan and top with the chicken.  Now you have  a choice here.  You can roast the chicken at 450F for 30-40 minutes or 350 for 45 minutes.  I like the lower temperature because it makes less mess of my oven and less chance to burn the vegetables.

Ella loves dressing, so I made my usual recipe and cooked it in a foil baggie.  To make the baggie, cut off a piece of tin foil twice the size you think you need.  Fold in half lengthwise.  Then fold in half again.  Fold over the sides 2-3 times to make an envelope-type shape.  Spray with a bit of oil and fill carefully.  Fold the top closed and bake with roast for about 30 minutes.

For minimal prep time and just 45 minutes unattended in the oven, you end up with a yummy roast chicken supper.  By the way, the carrots were delicious this way.  They had an almost sweet taste to to them.  Will definitely be doing this again.

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I love Julia Child. I received her Mastering the Art of French Cooking from my sweetie (I think he had ulterior motives). My favourite French Onion Soup is based on Julia’s, but I leave out the booze (of course) and use homemade chicken stock. Last week I made the Casserole-Roasted Pork. It was delicious!!! I’ll share the recipe with you here because it is more a method than an actual recipe. Julia suggests marinating the pork first but I didn’t get it thawed in time.

Casserole-roasted Pork

3lb boneless shoulder roast

1 onion, sliced

1 carrot, sliced

2 garlic

1 T parsley

1 bay leaf

¼ t thyme

½ c stock

Dry roast and brown on all sides. Put 2T of fat in casserole and cover and cook vegetables and herbs for 10 minutes. Put meat in casserole (fat side up). Season with s&p if not marinated. Cover and bake in 325F oven for about 2 hours, or until meat thermometer reads 170F. Baste meat a couple of times. Makes delicious gravy.

This would be really yummy with roasted potatoes.

Roast Chicken and Dressing

chicken any size -don’t forget to remove inside bits

soft butter


Place chicken on roasting pan, stuff, tie legs closed and rub with soft butter. Sprinkle with salt & pepper. Roast at 325F for about 30 min/pound or until 175F.

Dressing -4-5 lb bird, double as needed

¼ c butter 3 T parsley

½ t sage 2 eggs

½ c milk (use some chicken stock if not cooking in the chicken)

1 onion, chopped fine

2 celery, chopped fine

½ loaf bread, cubed

salt & pepper

Colin is always happy when I have enough leftover chicken to make chicken a la king. I’ll give you the from scratch version, but I often use leftover chicken instead.

Chicken A La King

3-4 lbs chicken (I use boneless)

1 onion 2 whole cloves

1 ½ t salt

Cover with boiling water and simmer until tender. Dice chicken (needs 3 cups) and strain broth.

In a large saucepan (I use non-stick), melt butter and cook relish until tender. Add 5 T corn starch and cook a little bit. Add 1 ½ c stock and cook until nice and thick. Add ¾ c milk or cream, 1 egg and the diced chicken.

Cookie making happens on a fairly regular basis in our house. Most of my recipes make at least 5 dozen. Any less and there is no real point, they get eaten too quickly. Here’s Colin’s favourite chocolate chip recipe. This is one of my favourites too, it makes 11 dozen so they last for a while.

Chocolate Chip Cookies

4 c brown sugar 4 eggs

4 T hot water 2 c butter

1 ½ t vanilla 6 ½ c flour

3 t bk soda ½ t salt

3 c chocolate chips (sometimes I add Skor bits too)

Drop onto lined cookie sheets and bake 375F for 10 minutes. Do not over bake.

We didn’t get a chance to make Poor Knights this week. We were pickling beets and didn’t have stove top room. I’ll share the recipe anyway, it’s yummy.

Poor Knights or Arme Ritter

3 eggs, separated 2 c milk

2 T water breadcrumbs

8-10 slices of bread

butter for frying cinnamon and sugar to top

Lightly beat egg whites with water. Beat the yolks and milk together. Dip bread into custard. Then carefully dip into egg whites. Coat with breadcrumbs on both sides. Fry slowly in butter. Sprinkle with cinnamon and sugar.

A nice variation on French Toast.

I’m sharing these recipes over at Full Plate Thursday, go see what else is on the Plate.

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When I roast a chicken I like to do a big one.  On the weekend my chicken weighed just over 9 pounds.  My dad saw it thawing on the counter and thought we were having turkey  🙂  I don’t see the point of all that mess if I can’t get more than one meal from it.  Now what to do with all that leftover chicken! First night we just reheat everything so it’s like roast chicken but then what? Make this leftover dish.

Leftover Chicken Casserole

Grease an 8 inch Pyrex baking pan, or the size to suit your family.

In a bowl cut up chicken into bite sized pieces, you’ll need enough to cover the bottom of the pan. Crumble in any dressing if you have it too. Pour in enough gravy to make it rather moist. Pour into prepared pan. Next layer in any leftover vegetables, or frozen. Then re-mash leftover potatoes with plenty of milk and butter. Spread this over the mixture in the pan.

Bake 350F for about 45 minutes. Add a salad and your done.


beef roast, any size
one envelope onion soup mix
water (an inch or so up roast)

Put everything in your roasting pan, cover, and roast 300F for 30 minutes/pound.  Remove roast to cutting board and put pan on stove top, adding more water if needed for volume of gravy.  Mix 2 T cornstarch into 1 cup sour cream.  Carefully stir in sour cream.  Stir till thick, but don’t boil.

Yum, yum.  I usually schedule french fries some time after making this roast -so good with this gravy.

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We tried a new recipe this week.  It uses tube buns so it’s not something I’ll make often.  But it’s something easy to whip up on short notice.  It could be made with homemade biscuits too.

Pizza Pop-Ups

makes 10

1 tube of 10 flaky rolls (Pillsbury)

1/2 c tomato sauce

1 c chopped pepperoni



1 T onion                                                1 T Parmesan

1/2 c mozzarella

Mix everything (except rolls) together.  Split rolls in half and flatten a little bit.  Put into greased muffin pan.  Divide the mixture among the 10 shells.  Top with the remaining pieces of dough.  Try to press and seal.

Bake 350F for 15-20 minutes

The next recipe comes from our friend Bev.  She married Colin’s best friend from Centralia Keith.  They met online too.  It’s funny how similar Bev and I are, we even share a birthday.  This is one of Colin’s favourite meals, he’s even been known to request this one.

Chicken and Dumplings

2 1/2-3 lb chicken pieces, I tend to use thighs

1 c flour                                       2 t salt

1t paprika                                   1/8 t pepper

2 T oil                                           1 T butter

1 10oz can cream of chicken soup            1 1/2 c milk

Mix dry ingredients.  Coat chicken with seasoned flour.  Brown in oil/butter.  Drain skillet.  Stir in soup and milk.  Add chicken back to skillet.  Cover and simmer for 1 hour.

20 minutes before chicken is finished, mix together:

1 c flour                                                 3 t bk powder

1/2 t salt                                               1/2 t parsley

1/2 t sage                                              1 1/2 T oil

2/3 c milk

Drop batter by spoonful, making sure to place them on TOP of the chicken and not into the broth.  Cover and simmer for the remaining 15 minutes.  DO NOT LIFT LID UNTIL TIME IS DONE.

This next recipe is very special to me.  It’s one of the very few recipes I have that I know my Great Grandma used to make.  I have her old cook book but who knows which ones she used.  This Fruit Relish was made every year and my Grandma still makes it, and now I do too.   Not too many people make fruit relish at home, but up here is seems to be more popular.  Up here they tend to call it Chili Sauce, which I find confusing because I think chili sauce is more like ketchup in consistency (like Heinz Chili Sauce).  Where as my Fruit Relish still has all its parts visible.  Start this recipe early in the morning.  You don’t have to babysit it, but it takes a while.

Fruit Relish

recipe says 8 qts, but it seems to change every year

24 large tomatoes, you want tomatoes to be the majority of the ingredients

6 peaches                                            6 pears

6 apples                                                6 onions

2 red and green peppers               1/2 c pickling spice

2 T salt                                                  3 c white sugar

4 c vinegar

Peel and dice everything.  You want the pieces no larger than 1/2 inch.  Tie the pickling spice into a cheesecloth bag.  Mix ALL the ingredients into a large pan/pot.  Let stand for 3 hours.  Then simmer, uncovered, until thick.  My recipe says 2 hours, but I have never had it ready that quickly.  I simmer over a fairly low temperature that way I don’t have to worry about sticking and burning.  You want it thick but with plenty of liquid to fill the jars -hope that makes sense.

Pour into sterilized jars, leaving 1/2-1/4 inch headroom.  Seal and process in a hot water bath for 20 minutes.

How to Peel Fruits Easily:

Bring a large pot of water to boil.  Put in a few fruit you want to peel, sometimes it’s easier if you cut a X in the bottom.  Let sit in the water a few seconds then carefully lift out and set aside for a couple of minutes.  If you are not cooking the fruit, put it into a cold water bath to stop the cooking.  If you are using the fruit for something like fruit relish, the cold water is unnecessary.

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Here’s one of my childhood favourites.  My Grandma Rees often made this when we visited her in Toronto (Little Italy area).  Grandma always served this with roasted potatoes (in plenty of butter) and green beans.  I usually serve with roasted potatoes too, but do a more healthy version in the oven with oil and a bit of butter.  Oh yeah, Grandma always picked up a crusty loaf of Italian bread from the bakery.  MMMMMMMMMM.

Chicken Cacciatore

3lb chicken pieces, we use thighs                     1 onion, chopped

2 cloves garlic, minced                                         salt & pepper, to taste

28oz stewed tomatoes                                           28 oz tomato sauce

1/4 cup red wine                                                     1/4 tsp thyme

1 bay leaf

Brown the chicken in a little oil(optional and not needed if you use skinless chicken).   Add everything into a dutch oven. Cover and simmer all afternoon until the house smells wonderful 🙂 Don’t use a crock pot, the sauce doesn’t reduce and is too runny.

Honey Barbecue Pork Ribs

2 lb pork ribs                                    1 sm onion, chopped

1 c bbq sauce, we prefer Diana’s honey and garlic

1/3 c honey

Arrange ribs in the crock pot, sprinkle with onions.  Combine sauce and honey.  Pour over ribs.  Cook on Low for 7-9 hours.

Two really yummy recipes for you to enjoy.  Even better, they don’t need an oven and can be basically tossed in the pot and forgotten about.  Some days we all need recipes like that.

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