Blasted Chicken

It’s hard to believe that this works – but the result is a tender, moist chicken with crispy skin!

 

Wash, pat very dry with paper towels a whole chicken – about 3 ½ lbs.  Salt & pepper chicken, adding other seasonings, if desired.

 

Place chicken (untrussed, not covered, in a roasting pan) in a thoroughly pre-heated 450-degree oven.  Roast for 45 minutes. 

 

Remove from oven and allow to stand 15 minutes before serving.

 

Note:

 

-- I tried this with a chicken weighing about one pound more than the example, so I left it in the oven for about 10 additional minutes and allowed it to stand for about 20 minutes.

 

--  I also used a two-section (slotted top, fitted over a shallow bottom pan) broiler pan.  Line the bottom section with foil, put sliced potatoes (and your favorite vegetables) in the bottom section with a bit of olive oil, salt & pepper, and any other seasonings you like.

 

Then, replace the top, place the chicken on top of the pan, and cook as directed.  The juices run down the bottom – and cooks a flavorful side dish with a delicious “blasted” chicken!

 

 

 

 

Pasta Primavera -using Playa Vista Farmer’s Market veggies

A great, easy dinner after visiting the Playa Vista Farmer’s Market

 

Ingredients:

Tomato

Mushrooms

Eggplant

Red, Green, Yellow Bell Peppers

Varieties of Squash

Onion

Garlic

Using your broiler pan, the bottom part only, (it doesn’t burn the pan) chop your favorite veggies and place into pan.

Add, Salt, Pepper & Olive Oil, toss to coat. Place into a 400 degree oven for 45 minutes. In the meantime, boil pasta.

Voila, all ready and delicious!

Melted Brie Appetizer

 

A perfect appetizer when guests drop in . .

 

Ingredients

1/4 cup packed brown sugar

1/4 cup dried cranberries

1/4 cup chopped walnuts, pecans or sliced almonds

1 Tablespoon Butter

1 (14-ounce) round brie

Apple wedges, for serving

Pear wedges, for serving

2 to 3 tablespoons lemon juice

Crackers or sliced baguette, for serving

 

Directions:

In a small skillet add butter & sugar on medium heat.  Heat until sugar melts, add nuts.  Stir frequently to toast nuts.

 

Preheat oven to 500 degrees F.

 

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened.

 

Spread the nut mixture in an even layer on top of the warm brie and sprinkle on dried cranberries.

 

Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers and/or baguette slices around the other side.

 

Hot Artichoke Dip

They will think you are amazing, and its simple!

 

 

1 8oz cream cheese - softened

1 package frozen creamed spinach –   cook 4 minutes, cool

2 packages of frozen artichoke hearts, cook 4 minutes, cool and chop

1 cup of mayonnaise

½ cup shredded parmesan cheese

Dash tobacco sauce

Dash Worcestershire sauce

Salt & Pepper

 

 

Preheat oven to 350 Degrees F.  In a large  mixing bowl add softened cream cheese, creamed spinach, artichoke hearts, mayonnaise, and remaining ingredients.

 

Transfer the dip to a pie plate or small casserole dish.  Bake in a preheated oven for 30 minutes until the top is golden brown and the dip is bubbling. 

 

Serve hot with tortilla chips or pieces of French bread – delicious!

 

 

Note:  Save the extra, if you have any, and add to eggs for an omelet the next morning!

Port Wine Sauce 101

 

- - perfect with Filet Mignon!

 

1 pkg of Classic Brown Gravy Mix

Port Wine

Butter

Currant or Grape Jelly

 

Add ¾ cup port wine to small sauce pan.  Simmer on low heat about 20 minutes, it will reduce down.

 

Prepare Classic Brown Gravy mix as on package, it will be done in minutes!

 

Add about 1 tablespoon of butter and 3 tablespoons of grape jelly to sauce and mix.  Add the reduced port wine and its done!

 

All recipes by Karen Hassett, Publisher, or if noted where recipe is from.

Have a recipe or tip to share?  Email us at:
cooking@playavistatoday.com