Greek Chicken and Potatoes
1/2 cup olive oil plus 3 tablespoons for greasing the pan
2 pounds of bone-in chicken
2 pounds of baking potatoes or you can use red potatoes
1/4 cup lemon juice
1 clove of garlic, crushed
1/2 teaspoon each sea salt and freshly ground pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup water
Preheat oven to 325°F. Use the 3 tablespoons of olive oil to grease a large roasting pan. I use one of those deep dish oval disposable foil pans for zero clean-up. Wash and pat dry the chicken. Wash and scrub the potatoes and cut them in large chunks. In a gallon size zip-lock bag add olive oil, lemon juice, water, garlic, salt, pepper, basil and oregano. Add the chicken, close the bag and shake. Remove the chicken pieces, add them to the pan. Place the potatoes around the chicken and pour the remaining marinade over the top. Cover with foil and bake for 1 hour. Remove the foil and bake an additional 20 minutes until chicken and potatoes have browned. Serves 4 to 6.
1 cucumber peeled and diced
1 large tomato, cubed
2 cups ready-to-eat- lettuce
1 cup canned navy beans, rinsed and drained
1/2 cup black olives, chopped
2 ounces crumbled feta cheese
Combine all ingredients in a bowl and chill
When ready to serve, pour 1/2 cup Kraft Italian vinaigrette dressing over the salad and sprinkle with 1 teaspoon fresh, chopped basil.
Something hot and hearty for those chilly evenings ahead…
1/2 cup vegetable oil
2 pounds boneless, skinless chicken breasts, cut in small chunks
2 large white onions, peeled and chopped
4 ribs celery
1 28 ounce can of San Marzano tomatoes or other Italian brand canned tomatoes
2 quarts of water
3 cups fresh or frozen corn kernels
3 cups frozen lima beans or butter beans
4 large white potatoes, peeled and cut into 1 inch cubes
In a large Dutch oven, add the oil and the chicken. Brown the chicken on both sides, and remove. Add the onions and celery to the Dutch oven, and cook until tender. Return the chicken to the onions and celery. Add water, tomatoes, and the vegetables. Bring to a boil. Reduce the heat, cover and simmer until the vegetables and chicken have thickened. I simmer this for a few hours on very low heat, stirring occasionally. The stew should be thick by then. Serve hot, and the leftovers can be frozen.
Apple Stir Fry
2 teaspoons vegetable oil
1/2 cup sliced yellow onion
2 medium carrots, peeled and sliced thinly
1 teaspoon crushed dried basil
1 cup thawed snow peas, or you can use fresh snow peas
1/4 teaspoon ground ginger
2 Gala or Golden Delicious apples, peeled, cored and thinly sliced
In a large skillet, heat oil over medium-high heat. Add onions, carrots, basil and stir-fry 3 minutes. Add snow peas, apples and ginger, cook about 3 minutes longer. Serve hot. I cooked some rice to go with this and we shared a small grilled chicken breast. It was delicious.
Southern Style Greens
4 pounds fresh greens, collards, mustard, turnip, kale, or a mixture of each
8 cups low sodium chicken broth
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh or dried thyme
1 small onion, finely minced
1 tablespoon of real butter
Prepare greens by washing thoroughly and removing stems. Tear or slice greens into bite size pieces. In a large stockpot or sauce pan, add the greens, pour the chicken broth over them, add the thyme, cayenne, and onion. Bring to a boil, simmer and cook until tender. Remove from heat, stir in the butter, cover, wait ten minutes, then serve.
Pumpkin Cream Cupcakes
1 package [ 2 layer size ] spice cake mix
1 package [ 3.4 oz ] Jell-O Vanilla flavor instant pudding
1 cup canned pumpkin
1 package cream cheese, softened
1/4 cup sugar
Preheat oven to 350°F
Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mix well. Spoon into 24 paper-lined muffin cups.
Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with a butter knife. Bake 18 to 21 minutes. Cool 5 minutes. Once the cupcakes have cooled, frost with thawed cool whip and sprinkle on a little nutmeg.
Blessed Be, Sweet Ones.
Photo courtesy of momskitchenhandbook.com