Crispy Baked Chicken

 

Moist and juicy chicken, with a crispy, flavorful skin. This is a quick and easy dish to make, so you can enjoy your day without having to do much cooking. Serve the chicken with potatoes, corn and some home baked bread, and you have a winning meal.

Ingredients

8 chicken thighs
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. paprika
1/4 to 1/2 tsp. pepper 

Directions

Preheat oven to 350°. Lightly spray a baking sheet with cooking spray or line the baking sheet with foil and then spray the foil. 

Place the chicken on the prepared baking sheet. 

In a bowl, combine salt, onion powder, garlic powder, oregano, thyme, paprika and pepper. Mix thoroughly.

Lift the skin off the chicken, but leave attached. Or you can remove the skin off the chicken thighs if you prefer.  Sprinkle the seasoning mix over both sides of the chicken and on top of the skin.

Bake the chicken for about 50 to 60 minutes, or until the chicken is fully cooked.  The internal temperature of the chicken should read 165° and the juices should run clear.

Remove from the oven. Serve and enjoy.

Notes

You can also add quarter some potatoes, onions, and carrots and place them on the baking sheet around the chicken. Then bake until the vegetables are tender, and the chicken is fully cooked.

Onion Brie

This is an easy appetizer to make, but it will look like it took you hours to make.  Caramelized onions and Brie with a hint of sweet and sour. It is the perfect combination to satisfy your hunger.

Ingredients

1 onion, sliced thin
3 Tbs. butter
2 Tbs. brown sugar
1 sheet frozen puff pastry, thawed
1/2 tsp. vinegar
4 oz. Brie cheese, rind removed and softened
1 to 2 tsp. caraway seeds
1 egg
2 tsp. water

Directions

Heat oven to 375°. Line a baking sheet with a sheet of parchment paper.

In a cast iron skillet, melt butter over medium low heat.  Stir in onions, brown sugar and vinegar. Cook and stir until golden brown.  Remove with a slotted spoon and set aside to cool.

Cut Brie into thin slices.  Set aside.

On a lightly floured surface, roll the puff pastry into an 11 x 8-inch rectangle. 

Place the Brie onto the puff pastry, evenly.  

Add the onions evenly over the top of the Brie. Sprinkle the caraway seeds over the top. 

Starting on the long side, roll up the puff pastry like a jellyroll.  Only roll this one side to the middle of the puff pastry. Roll up the other side until it meets in the center with the other side that you just rolled. 

Cut the log into 1/2 inch slices.  Place the puff pastry cut side down onto the prepared baking sheet. With your hand, flatten the puff pastry to 1/4-inch thickness.  

Place the baking sheet in the refrigerator to chill for 15 minutes.

In a bowl, combine egg and water. Mix well.  Brush the egg mixture over the top of each puff pastry slice. 

Bake 12 to 14 minutes, or until golden brown.

Serve warm.

Braided Easter Bread

This is a light and airy bread that is perfect to go along with your Easter dinner.  It is easy to make and one that your family will love.  This bread makes delicious French toast the next day.

Ingredients

1 pkg. yeast
1/4 c. warm water
1Tbs. sugar
1 1/3 c. milk
2/3 to 1 1/4 c. sugar (depending on how sweet you want your bread to be.)
1 tsp. salt
6 Tbs. butter
6 c. flour
1 tsp. vanilla
3 eggs, divided (Keep one egg to brush over the top of the dough if using the sliced almonds.)
1/3 c. sliced almonds (optional)

Directions

Oven temperature set at 350°.  Baking sheet lined with waxed paper. Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110° or the milk will curdle.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in 2 eggs, vanilla and the yeast mixture.  Beat the mixture until smooth. This takes about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to your hand and your floured surface. 

Lightly grease, butter, or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls. You can also skip this step if you are short on time.

Turn the dough out onto a lightly floured surface.  Divide the dough into 3 equal pieces. Roll each piece into a 16-inch rope. Place the dough rope onto your baking sheet. Repeat this step with the remaining 2 dough pieces, laying the dough side by side, close together. Press the dough together at one end. Braid the dough ropes together. Press the other end of the ropes together when you reach the end. Tuck both ends under to form a loaf. 

Cover with a tea towel. Place in a warm location until the dough has until doubled in size. This takes about an hour. 

In a bowl, beat one egg.  Brush the beaten egg over all the exposed surfaces of the dough braid.  Scatter the almonds over the top. Keep most of the almonds going down the middle of the dough. When the dough rises, the almonds will spread as the dough rises and then bakes. 

Bake 50 to 60 minutes, or until it is golden brown. The loaf should sound hollow when tapped. Cool 30 minutes before slicing.

 

Easter Sugar Cookies

These sugar cookies are easy to make and they taste so good. They are crisp on the outside, but soft on the inside.  This is a recipe that you and your kids can have so much fun decorating with colorful frostings and sprinkles.

Ingredients

3/4 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
1 1/2 tsp. baking powder
1/2 tsp. baking soda
 3 c. flour

Icing

4 c. powdered sugar
1 tsp. vanilla
4 to 5 Tbs. milk
assorted food coloring
assorted sprinkles

Directions

Heat oven to 350°. Grease or spray a cookie sheet.

In a mixing bowl, cream the butter, and sugar until light and fluffy.  

Add in the eggs, one at a time, beating well after each addition. 

Pour in the buttermilk and mix in well. 

Stir in the baking powder, baking soda, and flour.  Mix thoroughly until you have a stiff dough.

Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-inch thick. Cut with Easter shaped cookie cutters dipped in flour. Place the cookies 1 inch apart on the prepared baking sheet.  

Bake for 5-10 minutes, or until the sides of the cookies just start to turn brown.

Remove to a cooling rack and allow the cookies to cool completely before frosting them.   

In a small bowl, combine powdered sugar, vanilla and 3 tablespoons milk. Continue to add milk, beating well, until the icing is stiff enough to spread on top of your cookies. Beat until smooth. If the frosting is too thick, add a little more milk. If the frosting is too thin, just add some more powdered sugar.

Divide the icing into as many bowls as you want to make different colors for.  Cover the bowls with a sheet of plastic wrap, so it does not dry out. 

Decorate and frost the cookies as desires.  Let them stand for 30 minutes so the icing sets.  To store the cookies, place them in single layers, with waxed paper between each layer.  Store in a tightly sealed container.

Notes

If you don't want to cut the cookies out in a particular shape, simply roll the dough into walnut sized balls between the palms of your hand. Place on a prepared cookie sheet about 3-inches apart.

Chocolate Covered Peanut Butter Eggs

Chocolate Covered Peanut Butter Easter Eggs

Instead of buying Easter candy, or any day candy, why not make it yourself.  These chocolate covered peanut butter eggs are sooth and creamy. It is a recipe that even your kids will enjoy helping you to make. They can create their very own peanut butter eggs.

 Ingredients

1 c. creamy peanut butter
1/2 c. butter, softened
1/2 tsp. vanilla
2 1/3 c. powdered sugar or more
1 Tbs. milk
1 1/2 c. dark chocolate chips
2 Tbs. shortening

Directions

In a large mixing bowl, combine peanut butter, butter, and vanilla.  Mix well until thoroughly combined. 

Gradually mix in the powdered sugar. Mix well. If the mixture is too crumbly, add some whole milk until you get the right consistency.  It should be like play dough.

Shape the mixture into 16 to 32 eggs shapes, depending on how big you want your candy eggs to be. Leave the bottom of the eggs flat. Place them onto a baking sheet lined with waxed paper. Place in the refrigerator for at least 30 minutes, or until firm. If you have a deviled egg holder, you can use that as a mold to shape your eggs. You can also form them into small balls for buckeyes.

In a microwave safe bowl, add the chocolate chips and shortening.  Place in the microwave and heat them for 30 seconds. Remove the bowl with the chocolate chips and stir the chocolate mixture. Repeat this step a second time.  After that, only microwave the chocolate for 10 seconds.  Stir the chocolate. Repeat this step of microwaving the chocolate for 10 second intervals and stirring after each one until the chocolate is smooth.  

Place an egg on the tines of a fork, or you can use one of those long handled 2-tined forks as well. Dip the eggs into the chocolate, making sure the surface is covered with chocolate.  Allow the excess chocolate to drip off.  Place the eggs back on the baking sheet lined with waxed paper.  Repeat this procedure for each egg. 

Refrigerate the eggs for at least 30 minutes, or until the chocolate is set and firm. Store the peanut butter eggs in an airtight container in the refrigerator. 

Pork Chop and Vegetable Dinner

Pork Chop and Vegetable Dinner

 This is an easy put together dinner and gives you a healthy serving of meat and vegetables. It's just a simple recipe, but packed with goodness.  It is another recipe from my mother's recipe box that she made often.

Ingredients

2 Tbs. olive oil or cooking oil
4 pork chops (thick cut)
salt and pepper to taste
1/4 c. chicken or beef broth
4 potatoes, peeled and quartered
1 to 2 onions, quartered or sliced into rings
2 carrots, sliced into 1-inch pieces
2 Tbs. butter

Directions

Heat oven to 350°.  Lightly grease a 9 x 13 inch baking pan.

In a heavy cast iron skillet, heat oil over medium high heat.  Season both sides of the pork chops with salt and pepper.  Sear both sides of the pork chops. They do not have to be cooked through, just browned on both sides. Remove from heat and place the pork chops in the prepared baking pan.

Pour in the chicken or beef broth. 

Layer the potatoes, onions and carrots over the top of the pork chops.  Season the vegetables with salt and pepper.  

Dot the top of the vegetables with butter.

Cover the pan with a lid or a sheet of foil.  Bake for55 to 60 minutes, or until the pork chops are done, and the vegetables are tender. 

Serve and enjoy.

Cheesy Scalloped Potatoes

This is an easy dish to make and one that my mother made often.  Most recipes use canned cream soup, and you can use that, but this recipe has a homemade cheese sauce that is so good. It really takes no time at all to prepare. You can serve this as a main meal, or as a side dish.

Ingredients

4 potatoes, sliced almost paper thin
1 Tbs. olive oil
1 onion, chopped
3 cloves garlic
4 Tbs. butter
4 Tbs. flour
2 1/2 c. milk or heavy cream
2 c. cheddar cheese, shredded
salt and pepper to taste

Directions

Preheat oven to 350°. Grease the bottom of a 3 quart casserole dish that has a lid or a large cast iron skillet or Dutch oven.

Place the thinly sliced potatoes in cold water.  

In a saucepan, heat the olive oil over medium heat.  Add the onions and garlic.  Sauté the onions and garlic for 5 to 7 minutes.  Season them with salt and pepper to taste.

Add the butter and mix until melted. Stir in the flour.  Cook and stir for a minute or two to remove the flour taste.

Gradually pour in the milk while whisking constantly.  This will keep the flour from lumping.  

Add 1 cup of the shredded cheddar cheese and stir until melted. 

Drain the potatoes and pat them dry with paper towels.

Pour in a little bit of the cheese sauce into the bottom of your prepared casserole dish. Add a layer of potatoes over the cheese sauce.  Season the potatoes with salt and pepper.  Spoon more sauce over the potatoes.  Repeat the layering of potatoes, salt, pepper, and cheese sauce until you have no more, ending with the cheese sauce. 

Sprinkle the remaining cheese over the top.  Cover with a lid or a sheet of foil.  

Bake for 1 hour and 15 minutes, or until the potatoes are tender.

Serve and enjoy.