Pork Cordon Bleu Recipe

On our last evening in Germany, my mom made pork Cordon Bleu for all of us. It was a delicious meal and a perfect ending to a busy but fun trip and a great time visiting with my German relatives. I thought I’d share her recipe with you today. There are a few minor tweaks I had to make because the smoked ham and cheese she uses are a little harder to get here (and when you can get them, they are quite pricey). 

If you’d like to make this exactly as my mom makes it, look for mild or young Gouda cheese and smoked ham called “Schinken Speck”. I find it tastes just as well with sliced ham and I often use mild cheddar cheese instead of the more expensive Gouda.

We do not add any sauce to our cordon blue, but a slice of cut lemon is a nice touch for a special dinner. With a fresh salad and a side of potatoes, this is one of my favorite meals.

Pork Cordon Bleu
 
Ingredients
  • 6 pork thick pork chops (without bone)
  • 6 slices of gouda or mild cheddar
  • 6 slices of ham
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • ½ cup oil
  • ½ cup butter
Instructions
  1. Start by butterflying the pork chops. Use a sharp knife and slice down the length of the chop. Here is a simple video from the National Pork Board.
  2. Don't cut all the way through the meat and pound it out just a bit. Place a slice of ham and a slice of cheese on the inside of the pork chop. Fold the chop together and secure the open side with a toothpick. Repeat with the other chops and set them aside.
  3. Crack the eggs into a shallow bowl and beat them with a fork. Pour the bread crumbs into a second bowl and season them with salt and pepper.
  4. Heat the oil and butter in a large frying pan over medium high heat.
  5. Dip each stuffed pork chop into the egg mixture and then into the bread crumb mixture, coating all sides. Gently place the meat into the frying pan. Cook them for for 5 minutes on each side or until the meat is cooked through and the cheese in the center is melted. Lower the heat as needed to keep the breadcrumb coating from burning as the chops cook.
  6. Remove the finished Cordon Bleu from the pan and set them on a cloth or paper towel to remove any excess grease before serving.

 

My Mom's Pork Cordon Blue Recipe

Tuna and Rice Salad with Veggies

This is such a great summer salad. It’s full of veggies, rice and tuna. It’s a perfect example of healthy eating on a budget.

It’s not just for summer though. Enjoy it as a yummy lunch throughout the year. You can make it ahead of time and pack it for lunch. Of course as with most of my recipes, you can easily swap out whatever veggies are in season, sitting in your fridge or growing in your garden.

This is also a great way to use up leftover rice. In fact, I often cook extra when I’m making rice for dinner to have for this, or other recipes calling for leftover rice.

Rice and Tuna Salad Recipe
 
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • ½ cucumber, copped
  • 2 cans (5 oz ea) white tuna packed in water, drained well
  • optional: corn, canned and drained
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.
  3. If desired, add in some yellow corn.

 

Tuna and Rice Salad with lots of colorful Veggies

Creole Dirty Rice Recipe

This is a traditional dirty rice recipe that calls for liver. You can use either chicken or beef liver for it. Or if that isn’t your thing, replace the liver with a bit of sausage.

This makes a nice one dish meal that’s filling and frugal. It’s also a great way to use up leftover rice. While the veggies used are those that are traditionally in dirty rice (peppers, celery and onion), feel free to replace them with any type of leftover veggies that sound good. Start with the recipe below and then tweak it from there depending on what you have in the fridge that needs to be eaten.

Creole Dirty Rice
 
Ingredients
  • ½ lb beef or chicken liver, cut into ½ inch pieces
  • 1 Tbsp cooking oil
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced onion
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried basil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups COOKED rice
Instructions
  1. Put a large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook quickly until just browned; remove pieces using a slotted spoon and set aside.
  2. Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; then turn heat down to low.
  3. Add the liver back into the skillet, then add the crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 30 minutes.
  4. Remove cover and stir in cooked rice, then serve.

 

Dirty Creole Rice

Old-Fashioned Meatloaf

I love a nice meatloaf for dinner. One of my favorite parts is that it’s always enough food to have leftovers for the next day. Meatloaf sandwiches for lunch anyone?

But it doesn’t have to stop there. Take your meatloaf, slice it and warm it up in some tomato sauce. Serve it over cooked spaghetti for a new take on spaghetti and meatballs. (Or crumble it up into the sauce for spaghetti and meat sauce).

From the “Cook Once – Eat Twice” Cookbook
http://hillbillyhousewife.com/ebooks/eat-twice.htm

Old-Fashioned Meatloaf
 
Ingredients
  • 1 cup of finely chopped onion
  • 1 celery stalk, chopped fine
  • ½ sweet red bell pepper, chopped fine
  • 2 Tbsp butter
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1½ tsp black pepper
  • 2 tsp Worcestershire sauce
  • ⅔ cup ketchup
  • 1½ lbs ground beef
  • ½ lbs ground pork sausage
  • 1 cup fresh bread crumbs
  • 2 large eggs, beaten slightly
  • ⅓ cup minced fresh parsley leaves
Instructions
  1. Preheat oven to 350 degrees
  2. In a large heavy skillet, put the onion, celery, and bell pepper with the butter, and cook just until starting to get soft, then stir in the garlic and cook for 30 seconds more.
  3. Stir in salt and pepper, Worcestershire sauce, and ⅓ a cup of ketchup. Cook for 1 more minute.
  4. In a large bowl, put both meats, bread crumbs, eggs, and parsley.
  5. Mix gently with your hands until combined. Don't over mix - protein tends to get tough if handled too long.
  6. Form into a loaf and put into a loaf pan.
  7. Cover the loaf with remaining ketchup.
  8. Bake in preheated oven for 1 hour.
  9. Remove and let sit for 5 minutes, then slice and serve.

 

Old fashioned meatloaf recipe

Tuna Rice And Veggie Casserole

Unlike most traditional tuna casseroles, this one has rice instead of noodles which I’m liking better these days. The frozen (or leftover) veggies along with the cooked rice stretch one little can of tuna into a nice dinner for 4. It’s a great frugal meal that can easily be modified to make due with what’s in your freezer and pantry. Replace the veggies with a can of corn and a can of green beans (drained), or chop up leftover broccoli to add to the meal. If you don’t have bread crumbs, crumble up a couple of saltine crackers and use them as the topping.

Tuna Rice And Veggie Bake
 
Serves: 4
Ingredients
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 cup mayonnaise
  • ¼ cup plain yogurt or sour cream
  • 3 cups cooked rice
  • ½ cup diced green pepper
  • ¼ cup diced onion
  • 2 tsp dried dill
  • 1 can (12 oz) white tuna (canned in water), drained
  • 2 Tbsp butter
  • 1 cup bread crumbs
  • ½ cup chopped almonds (optional)
Instructions
  1. Preheat oven to 375 degrees and lightly oil a 2 quart baking dish.
  2. Put first 7 ingredients into a large bowl and toss together until blended well.
  3. Add the tuna and toss gently to combine, trying not to break the tuna up too much.
  4. Spoon mixture into prepared baking dish.
  5. In a small saucepan, melt the butter, add the bread crumbs and almonds and heat just until combined, then spoon on top of the tuna mixture in baking dish.
  6. Bake (uncovered) in preheated oven at 375 for 30 minutes or until hot and lightly browned on top and around the edges.

 

 

Tuna  rice casserole with vegetables

Shepherd’s Pie Recipe

This humble shepherd’s pie recipe has a lot going for it. It’s frugal, a great way to use up leftover mashed potatoes and veggies and with the potatoes and cheese it’s perfect comfort food.

I also love the fact that it’s a complete meal in one dish. Once it’s done, dinner is ready and there isn’t a whole lot of cleanup after. It also reheats quite well the next day should there be any leftovers (in my house there usually isn’t).

From the “Cook Once – Eat Twice” Cookbook
http://hillbillyhousewife.com/ebooks/eat-twice.htm

Shepherd's Pie Recipe
 
Serves: 4
Ingredients
  • 6 Tbsp butter, divided
  • 1 small onion, diced
  • 1 stalk celery, diced fine
  • 1 cup corn kernels
  • ½ cup frozen green peas
  • 1 tsp Worcestershire sauce
  • ½ tsp dried thyme
  • ½ to ¾ cup beef broth
  • 3 cups cooked ground or shredded beef
  • salt and pepper to taste
  • 4 cups cooked mashed potatoes
  • ½ cup shredded Cheddar cheese
Instructions
  1. Put 2 tablespoons of the butter in a 10 to 12 inch cast iron skillet over medium heat, add the onions and celery and cook until softened.
  2. To the skillet, add the corn, peas, Worcestershire sauce, thyme, beef broth, cooked beef, salt, and pepper; stir. (Add more beef broth if desired.)
  3. Reduce the heat to low and simmer slowly for 5 to 7 minutes, uncovered.
  4. Turn oven on to 400 and allow to preheat.
  5. Put the mashed potatoes in a bowl and add the remaining 4 tablespoons of butter and mash until well combined.
  6. Remove skillet from heat and gently spread the mashed potatoes on top of the beef mixture in skillet.
  7. Put the skillet in the preheated oven and bake for 15 minutes or until potatoes get golden brown.
  8. Remove the skillet and sprinkle the Cheddar cheese over the top, then return the skillet to the oven and bake another 8 to 10 minutes or until the cheese is melted and bubbling hot.

 

A plate of Shepherds Pie

Crockpot Ham and Potato Casserole

I love this dish because it’s so simple and very tasty. If you’re not a big fan of mushrooms, use any “Cream of…” type soup. One year I made this with some cream of broccoli soup and added a little chopped up broccoli to the mix as well and it turned out really good. This is also a very kid-friendly meal and perfect for a busy weeknight after the holidays.

If you have a lot of ham leftover, consider slicing it and freezing it. When you’re ready to make this casserole just take them out and add them to the crockpot. No need to defrost them… the long cooking time will take care of that for you.

Ham and Potato Casserole
 
Prep time
Cook time
Total time
 
Recipe type: Crockpot
Serves: 6
Ingredients
  • 6 thick slices of holiday ham
  • 8 potatoes
  • 1 small onion
  • 2 cups grated cheddar cheese
  • 2 cans cream of mushroom soup
  • Cook on low for 7 hours or on high for 4 hours and serve.
Instructions
  1. Wash and slice your potatoes.
  2. Peel and slice the onion.
  3. Lay 2 slices of ham in the bottom of your crockpot. Top with ⅓ of the sliced potatoes and onions. Sprinkle with ½ cup of cheese.
  4. Repeat this layering two more times.
  5. Pour the soup over everything.

 

Potato Ham Casserole For more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.

You will go from the oven to the table with a mouth watering meal for you family in no time!   Hearty homemade meals, easy clean up, saving time, saving money… what’s not to love about casseroles!

Just click on Casseroles Made Simple to order your copy today!

Traditional Oven Roasted Turkey

November is here and I’m starting to think about Thanksgiving. It’s never to early to start planning for the main attraction which is why I thought I’d share my favorite traditional turkey recipe with you today. It’s simple, but comes out great every single time.

The secret to a moist and delicious turkey is the butter (see the recipe below) and basting it every 30 minutes. A turkey baster comes in very handy, but you can also use a large spoon or a soup ladle.

Oven-Roasted Turkey Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Traditional
Serves: 12
Ingredients
  • 1 (12 lb.) whole turkey, thawed
  • 6 tbsp. butter, divided
  • 4 C warm water
  • 3 tbsp. chicken bouillon
  • 2 tbsp. onion powder
  • 2 tbsp. parsley, chopped fine
  • 2 tbsp. seasoning salt
  • 1 tsp. pepper
Instructions
  1. Prepare the turkey by removing the giblets and rinsing the turkey in cold water.
  2. Use paper towels to dry the turkey well.
  3. Separate the skin from the turkey meat on the breasts by inserting your finger and carefully lifting the skin up to make a pocket.
  4. Place 3 tbsp of butter under the skin on each side.
  5. Place the oven temperature on 350 degrees and allow the oven to preheat.
  6. Place the turkey in a large roasting pan being sure the breast side is facing up.
  7. Pour the water into a large mixing bow.
  8. Sprinkle in the bouillon, onion powder and parsley being sure to mix well to combine.
  9. Pour the mixture over the top of the turkey.
  10. Sprinkle the turkey with the season salt and pepper.
  11. Cover the turkey tightly with aluminum foil.
  12. Bake 3 hours 30 minutes basting the turkey with the juices in the pan every 30 minutes.
  13. Remove the aluminum foil and continue roasting for 45 minutes.
  14. The turkey skin should be golden brown and the internal temperature of the breast meat should be 170 degrees when the turkey is done.
  15. Remove from the oven and allow the turkey to stand 30 minutes before carving.

 

The Hillbilly Housewife Thanksgiving PlannerThe Hillbilly Housewife Thanksgiving Planner

Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.

If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.

There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.

http://www.amazon.com/The-Hillbilly-Housewifes-Thanksgiving-Planner-ebook/dp/B00A81OQ56

 

Sweet and Spicy Chicken Thighs

Chicken thighs are on sale at my local grocery store this week. In the past I’ve cooked them with just a little oil and seasoning salt, but I was looking for something a little different this week. I came across this video and thought I’d share.

And here’s the recipe. With a dish like this I recommend experimenting with the seasonings, in particular the peppers. If you know you’re not a big fan of spicy food, cut those amounts in half and adjust from there.

To keep things frugal, use whatever mustard and vinegar you have on hand and give this a try when you can find chicken thighs on sale.

Sweet and Spicy Chicken Thighs
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish
Serves: 4-6
Ingredients
  • 8-10 chicken thighs
  • ½ cup Dijon mustard
  • ¼ cup packed brown sugar
  • ¼ cup red wine vinegar
  • 1 tsp mustard powder
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • ½ tsp ground dry chipotle
  • cayenne to taste
  • 1 onion sliced into rings
  • 4 cloves minced garlic
  • vegetable oil for the pan and top of chicken
Instructions
  1. Cut two slits in the top of each thigh. Combine all other ingredients except onion and vegetable oil to make a marinate. Marinate the chicken overnight.
  2. Preheat your oven to 450 degrees. Line a baking sheet with foil and scatter the onion rings on it. Add the marinated chicken on top and cook for 35 to 40 minutes. Save the pan drippings and if desired, reduce them and spoon it over the chicken.

 

Since my daughter doesn’t like anything too spicy, I plan on cutting down on the cayenne pepper and skipping the chipotle. I’m going to serve this with cooked rice and cucumber slices.

Piece of Cake Caribbean Chicken

Last week I shared a quick & easy recipe from Tracy over at Moms In A Blog and mentioned she’s writing a sweet little Kindle ebook called Cooking from the Pantry:  The Busy Mom’s Guide to Creating Fabulous No-Fuss Meals in 30 Minutes or Less

The recipes are so tasty that I wanted to share one of my favorites.  In fact, it’s one that I ask her to make for me every time we’re able to get together in person. ;-)

Tracy wrote this cookbook because she knows what it’s like to be a busy work at home, homeschooling, wife & mother.  She says:

Those things keep me pretty busy.  There are things I choose not to focus on because other things are more important.  For instance, I’d rather sit on the floor playing with my kids than sweep or mop it.

I am not an overly organized person. That doesn’t mean I don’t have structure to my day, it simply means that I don’t take the time to do extensive meal planning, cut coupons or spend a ton of time at the grocery store.

I do, however, cook pretty good meals that my family likes to eat in less time than it takes to watch an episode of your favorite TV show.

Piece of Cake Caribbean ChickenStewed Chicken

  •  1 bag Individually Quick Frozen (IQF) Chicken
  •  1 large can of crushed Tomatoes
  •  1-2 Medium Onions, chopped
  •  1 Stick of Butter
  •  1 can of Coconut Milk
  •  Curry Powder

In a large pot add the stick of butter, chopped onions and chicken. Cook until chicken is cooked through and starting to brown. Add the can of crushed tomatoes and curry powder to taste.

Note: When I went to buy curry powder from my local grocery store I didn’t realize it said Jamaican Curry Powder. We loved it and it’s what we use. However, regular curry powder will work too, since I’m pretty sure that’s what was meant.

Bring to a boil for 3-5 minutes and then simmer for 25 minutes. Add coconut milk just prior to serving.

We serve this over rice with a side of something green.
You can also add all of the ingredients into a crockpot (except coconut milk) and cook on low while you’re away from home. When you’re ready to eat, add the coconut milk and cook until just warmed through.

If you’d like to see more of Tracy’s recipes then pick up your own copy of Cooking from the Pantry:  The Busy Mom’s Guide to Creating Fabulous No-Fuss Meals in 30 Minutes or Less

Cooking_from_the_Pantry_Kindle_Cover_625x1000As a busy mom, you know that sometimes dinner time rolls around and you have no clue how to answer, “What’s for dinner?”.

Tracy Roberts knows how that goes but she’s figured out a way to make delicious meals, in 30 minutes or less, that her family enjoys so much that they ask for more.  She shares her strategy in her Kindle ebook, Cooking from the Pantry: The Busy Mom’s Guide to Creating Fabulous, No-Fuss Meals in 30 Minutes or Less.

Included inside are Tracy’s basic grocery list, a list of meals she creates from it and a few of her family’s favorite recipes. Click here to get your copy today www.hillbillyhousewife.com/pantrycookbook

Chicken Coconut Curry

This is quite delicious. It isn’t exactly an authentic coconut curry because it doesn’t use expensive, hard-to-find curry paste. It is a close copy though, and I bet you’ll be wowed by how good and how cheap it is.

  • 2 tablespoons oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon red pepper flakes
  • 3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine)
  • 14 oz can coconut milk or 1-2/3 cup homemade coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 8 oz can water chestnuts or bamboo shoots (drained)
  • 1 cup frozen peas or peas and carrots or French style green beans
  • Cooked Rice

Heat the oil in a large skillet over medium heat. Add the curry powder and red pepper flakes. Stir the seasonings about for a moment or two in the oil. This step brings out the full flavor of the seasonings.

Add the chicken pieces and brown them lightly on each side. Be careful not to burn the curry while you are browning the chicken. Pour in the coconut milk. You can use homemade or store-bought from a can. Add the soy sauce, sugar, and lemon juice. Stir gently to dissolve the sugar and blend in the other additions.

Cover the skillet and simmer the chicken for about 45 minutes. It should be well cooked and very tender. While the chicken is cooking, keep an eye on it. Add a little water if the sauce gets too thick. You want it to thicken up some, but not too much. Stir in the water chestnuts and peas or green beans.

Cover the skillet and steam for about 5 minutes to briefly cook the vegetables. Serve hot over steaming piles of rice.

Chicken & Dumplings

Chicken and Dumplings is just about the most delicious creation to ever come out of the deep South. Pure comfort food, of the highest order. There are as many ways to make it as there are cooks who specialize in it. After much trial and error, I have discovered the key to making good Chicken and Dumplings. It must be started the day before. This give the broth a chance to cool down so you can lift the fat off of it. The fat in the broth makes for an indigestible mess.

For the Chicken:

A bowl of homemade chicken and dumplings

  • 3 pounds of chicken pieces (leg quarters are fine)

For the Dumplings:

 

  • 1/4 cup vegetable oil
  • 1 cup milk
  • 2-1/2 cups unbleached flour
  • 1 tablespoon baking powder
  • 1 teaspoon each salt & sugar

So start the day before. Get out a very large pot, 5 quarts or bigger. Put the chicken into the pot and pour the water over it. The chicken should be covered with water, if it isn’t add more, until it is. If you use chicken leg quarters, use about 4 of them to make three pounds. Now bring the chicken to a boil on the back of the stove. Put a lid on the pot, or a pizza pan, and reduce the heat to medium-low. It should still simmer, but sort of slow and easy like, the same way the sun sets on a hot summer day in the south, not energetically, but sort of lazy like instead. Now let the chicken simmer like that for a full two hours. Longer if the chicken was partially frozen when you put it in. You want the meat to fall off the bone. When the chicken is good and tender, remove it from the broth. Try to make sure there are no sneaky bones which have worked there way to the bottom of the broth. If you find any, just fish them out. I do this with a slotted spoon, and a fork. The chicken is hot, so be very careful not to burn yourself. Collect your chicken in a dish or bowl and let it cool down. Let the broth cool down too. Then put the whole pot of broth into the fridge overnight.

When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin, or give it to a grateful pet lurking nearby. Toss the bones away. Put the chicken in a bread bag or quart size canning jar and keep it in the fridge until tomorrow.

The next day get the big pot out of the fridge and lift off the cake of fat which will be solidified on top. Toss it out. Now bring the broth to a boil on the stove over high heat, adding the chicken bouillon and pepper. When the broth is boiling, add the chicken meat from the fridge. Reduce the heat so that is barely simmers, in that lazy southern sunset way. Taste it carefully and add salt if you think it needs it, probably it doesn’t, but make sure first.

While the broth is starting to cook on the stove prepare your dumplings. Get out a big bowl and mix up the oil and milk. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.

When the broth and chicken are simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the boneless chicken. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the boiling broth and partly from the steam. The steam is what makes the fluffy, and the simmering broth is what cooks them all the way through. So just trust me and don’t peak while the dumplings are cooking. When the time is up, serve the chicken and dumplings right away. The broth will have miraculously thickened into a rich gravy, the dumplings will be fluffy and the chicken will be a savory gift from the heavens (or the cook). I serve it in cereal bowl with instant mashed potatoes, green beans, and brownies. Orange juice is good with it too, he citrus flavor sort of feels good on your tongue in between bites of the chicken.

This recipe serves 8 folks pretty well.

It may seem like a lot of work when you read this recipe, but it really isn’t. The first day, the hardest part is taking the bones out of the chicken, and that really only takes about 15 minutes, after the meat is cooled down. And the second day, the whole process takes about 30 minutes from when you start it to when you eat it. The other charm of this dish, is that if you have little else beside chicken leg quarters (often less than 50¢ a pound), flour and a little milk, you have a dish fit for royalty. This is one of the best recipes in my whole collection.

Chicken In A Bag

Take 1 whole chicken. Clean out and rinse.
Take 1 medium large paper bag ( large enough for the chicken with room to spare.)
Coat the chicken all over with seasoning salt.
Place in bag and use a twist tie to close, making the bag kind of puffy above the chicken.
Place on baking sheet and bake at 300 degrees for 2 hours.
Remove from bag and serve.

 

(Editor’s note – We had a question from a reader regarding how the bag keeps from burning:  “I like the concept of the chicken in a bag.  My question is how do you prevent the bag from burning up in oven since it is a paper bag?”

I found the following at  Ignition Temperature of Paper – HyperTextBookFacts “Ignition temperature is the temperature at which something catches fire and burns on its own. The ignition temperature of paper is 451 degrees Fahrenheit, or 233 degrees Celsius.”

Thank you for asking.  There were several readers who were not absolutely sure about the ‘flash point’ of paper.)

Garlic Sage Brick Chicken

Thank you, Tijuana, for submitting this great recipe and for supplying the link with the pictures. Looks delicious!

Sometimes on Thanksgiving day or Christmas, I do not want to cook a turkey. I know. It’s a shame. I start looking for time-saving poultry ideas, so I can get in and out of the kitchen fast. One day while watching a cooking channel, I saw someone cooking brick chicken. I thought, that is perfect! A gorgeous, crispy, impressive looking main dish that takes less than an hour to cook. I am sold! If you can, take the time to marinade this chicken as long as you can. It will make all the difference in the world. You have to try this chicken.

prep time: 15 minutes
cook time: 40 minutes
yield: 6 servings

Ingredients:

1 3lb whole chicken – butterflied open
8 large sage leaves – minced fine
4 cloves garlic – minced fine
1 teaspoon paprika –
3 tablespoons olive oil, plus 2 tablespoons olive oil – divided
juice of 1 lime –

Instructions:

Let’s start by ways to butterfly a chicken. First, you can always ask your butcher to butterfly your chicken for you. Most butchers will do it with no cost. Others, will butterfly it for you for a small fee, but it will save you all the work. I bought my chicken and butterflied it myself.

((Editor’s note: Click on for a video showing how to butterfly chicken.))

The basics: lay your chicken flat on your cutting board. First, you will need to remove the backbone. Place the chicken breast side down. Holding the tail of the chicken and using a sharp carving knife or sharp kitchen sheers, cut alongside each side of the backbone. discard or set aside for some tasty chicken stock. Open the bird up like a book. you will see a small piece of cartilage called a breast bone or the keel bone. Using a rocking motion, pull it out. cut off any loose skin around the chicken.

You’re ready to get started on this recipe.

Combine the remaining ingredients in a small bowl. Rub it all over the chicken. Season well with salt/pepper to taste. Place on a plate or in a large bowl and allow to marinate in the refrigerator for at least an hour, preferably overnight.

Preheat a 14 inch cast iron skillet over medium high heat and add the remaining olive oil. My cast iron skillet looked like this one found here. Once hot, add in the chicken, breast side down. (Make sure to use a pan that is large and has enough surface area to surround the whole chicken. If your chicken does not fit your pan, cut it in half and cook in 2 batches.)

Place a couple of bricks covered with aluminum foil (for easier clean-up) on top of the chicken to weigh it down. I did not have any bricks, so i used another cast iron pan. Another option is using heavy cans.

Lower the heat to medium and allow the skin to crisp up and brown, about 10 minutes. Once browned, flip the chicken (so the browned, crispy part is facing up in the pan) and place in the preheated oven for about 25 – 30 more minutes or until cooked through. If using a thermometer, insert it into the thickest part of the meat. It should read 165 degrees.

If your skillet is not oven proof, once it is time to put the chicken in the oven, transfer to a baking dish. buying a chicken whole is very economical. It cost me a little over $5 to buy an ENTIRE 3 lb chicken! You can pay anywhere from $4 – $6 for a pack of 3 chicken breasts. There are many tutorials on how to break down a chicken yourself. Whole chickens and turkeys are usually on sale during the holidays. Buy extra and stock up.

Click on for my recipe at Po’Man Meals: Garlic Sage Brick Chicken

Thanks Susanne, for considering another submission! I love this site!

-Tijuana

Roasted Whole Chicken – Perfect Every Time

If you’re like me, you’ve experimented a lot trying to make the perfect roast chicken.

There are all kinds of recipes, but really all I want to do is get a crispy, juicy chicken out of the oven. I really don’t care about a bunch of different flavors and seasoning; I can figure that out.

What had me baffled was how to get the skin crispy and pretty without drying out the chicken inside.

Oven Roasted Chicken - Perfect Every TimeWell, I believe I’ve perfected a recipe. This is about as simple as it gets and has resulted in a perfect roasted chicken every time.

Of course, your oven will vary, as well as the size of the bird. So, tweak the recipe a bit if you need. My family has never complained about any of my trial runs, but when I got it perfect, they really tasted the difference.

Here is the ‘recipe’ I used to make a perfectly crispy and juicy oven roasted whole chicken:

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Perfect Roasted Whole Chicken Every Time
 
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Author:
Recipe type: main dish, chicken
Serves: 3 to 4
Ingredients
  • 3 to 4 lb roasting chicken
  • Kosher salt
  • Black pepper
  • Mixed dried herbs (sage, thyme, oregano, basil, etc.)
Instructions
  1. Remove the giblets, etc., from the inside of the chicken. Thoroughly wash the chicken with fresh cold water, inside and out.
  2. Drain the water from the inside of the chicken and set the chicken on a paper towel covered rack.
  3. Take clean paper towels and COMPLETELY DRY the skin. This step is very important - the drier the skin, the crispier the skin is and the prettier the color.
  4. Let the chicken sit on the rack for at least 1 hour or until it reaches room temperature. This will do two things: it will allow the chicken to dry more thoroughly and it will prevent the chicken from getting tough, which happens when cold meat is put in a hot oven.
  5. Put the oven rack up to the second from the highest position, so the chicken is roasting in the upper third of the oven.
  6. Preheat the oven to 425 degrees.
  7. Season the chicken on the inside with salt and pepper. You can include other seasonings or herbs on the inside if you wish, but at the very least you need salt and pepper. Be generous.
  8. Now truss the bird with butcher's twine, or at least tie the legs together at the ends so they stay close to the body of the bird. You can also tie the wings together behind the back or just tuck them in so they stay behind and underneath the chicken when in the pan.
  9. Flip the chicken so the back is facing you and generously salt and pepper the skin making sure you get it seasoning all over. Turn the chicken over and generously season the front, again making sure you cover all the skin. I hold the seasonings up high and let it fall like rain over the chicken. It produces a nice, even result that looks pretty. Finish your seasoning with any herbs you were using.
  10. Place the prepared chicken, breast up, in a heavy roasting pan or cast iron pan. I use my cast iron pan because it's the perfect size and it has a handle which makes it easier to check on and remove.
  11. When the oven is preheated (not before!) put the chicken in with legs facing back and neck facing front. This keeps the most delicate area, the white meat, forward in the oven, presumably less hot than the back of the oven. The dark meat can stand the higher heat.
  12. Close the oven and let the chicken cook for about 1 hour to 1¼ hour. This time will vary depending on the size of the chicken and how accurate your temperature is.
  13. When chicken is golden brown and legs can be loosened when tugged on, the chicken is done.
  14. Remove the chicken from the oven and let sit for 10 to 15 minutes before cutting. This allows the juices to return to the meat instead of bubbling under the skin, keeping the meat moist.
  15. Cut up and serve as desired.

You’ll notice I don’t add any oil or butter to my recipe.  I found that both either keep the skin too moist (not crispy) or it will burn.  The chicken has enough fat all by itself.  Be sure you dry the skin well and you let the chicken come to room temperature before you put it in the oven.  I also find a cast iron skillet works perfectly fine for this size chicken.  I like having a handle to easily move the chicken in and out of the oven.

I hope you’ll give this a try.  Remember, the cooking time may vary, so watch your oven the first time to keep an eye on it.  Now that I have this recipe down, I never fret about having my roast chicken come out crispy and juicy every time.

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