Roast Chicken with Apricot Glaze

This is the just the time of year I like to roast a chicken.  The nights are chilly and the days are getting shorter and it just calls for comfort food.  There is nothing like a plump juicy chicken for dinner served with mashed potatoes and green beans or any other side you like most.  With an ingredient list of only 6 items long, this recipe is the bomb.  A touch of cinnamon and a cast iron skillet and that wonderful glaze are the secret to this moist, tender white meat, with crispy, skin, and juicy dark meat.  YUM!

Roast Chicken with Apricot Glaze

1 whole chicken, 3 to 4 pounds

1 tablespoon extra-virgin olive oil

2 teaspoons ground cumin

½ teaspoon ground cinnamon

1 ½ teaspoon kosher salt

1/3 cup apricot preserves

Whisk together the cumin, cinnamon, and salt in a small bowl. Rub the spices all over the chicken. Loosely cover and let sit at least one hour, or preferably refrigerate overnight. 

 

 

When ready to roast, put a cast-iron skillet on a low rack in the oven and heat the oven to 450 degrees. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. 

Continue to roast until golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.

While the chicken is roasting, heat the apricot preserves in a small saucepan or in the microwave until warm and runny. Remove chicken from oven, and baste the exposed surfaces of the chicken all over with the apricot preserves, using a basting brush.

Increase the oven temperature to 400 degrees. Return the chicken to the oven and bake for an additional 8 to 10 minutes, basting the chicken again with the glaze halfway through, until the glaze is bubbly and beginning to brown.

 

Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

 

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Five Cheese Quiche

Five Cheese Quiche

Quiche anyone? I love making these for breakfast or lunch. And there are so many versions of quiche too.  This is my five cheese quiche that I love to make for friends when they come to visit.  But  you can use just one cheese or add sausage, ham or spinach or any other ingredients you like. Quiche is so easy to make and the perfect breakfast that stays warm until your guests are seated and ready to eat. I make 6 inch mini quiches that are perfect for just two people to share or this 9 inch so I have leftovers! 

Five Cheese Quiche

3/4 cup heavy whipping cream 
2 large eggs 
1 pinch of salt 
1/8 teaspoon pepper 
3/4 cup Swiss cheese shredded 
3/4 cup Monterrey Jack cheese 
1/2 cup mozzarella cheese shredded 
1/4 cup cream cheese, softened at room temperature
1/4 cup goat cheese, at room temperature
1/8 teaspoon garlic minced 
1 (9 inch) pre-baked pastry shell (see recipe below)
1 cup of ham, chopped (optional)

Whisk together whipping cream, eggs and dash each salt and pepper. Combine shredded Swiss, jack and mozzarella cheeses in small bowl. In another bowl mix goat cheese, cream cheese, garlic, 1/2 teaspoon salt and pepper to taste until smooth.

 
Sprinkle shredded cheeses over bottom of pastry and add chopped ham if using. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all. Place tart pans on baking sheet to make handling easier and catch any overflow. Bake at 375 degrees until top is lightly browned, about 35 to 40 minutes. Set aside for 10 minutes before cutting. You can use a store bought pie crust or make your own.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour 
1/4 teaspoon salt 
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together. 

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick. 

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before filling. 

 














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Chicken Alfredo Cavatappi

Chicken Alfredo Cavatappi

 

Remember that Alfredo sauce I posted the other day?  This is the perfect recipe for it.  Using your own homemade easy alfredo makes this recipe a keeper….not only delicious but quick to make and so easy.  Fry your own chicken breasts as I did or buy Tyson’s breaded chicken tenders.  And the Cavatappi Pasta is perfect and a great change instead of using linguini.  Try it, I think you’ll agree! 

Chicken Alfredo with Cavatappi

Tyson’s Breaded Chicken Tenders*

1 16 ounce box Cavatappi noodles

1 tablespoon of Salt for water

My recipe for Easy Alfredo Sauce *

If using Tyson’s chicken tenders simply put them on a baking sheet and bake at 350 degrees until crispy, turning them over half way through the cooking time.  Remove from oven and set aside.

 

 

 

 

 

 

 

 

 

While the chicken is baking, boil water for pasta.  Make sure you add plenty of salt to the water.  Cook pasta as directed on package.  Remove from heat, drain and return to warm pot.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the Alfredo in a large skillet.  Add warm pasta and toss to coat.   Add sliced bake chicken on top and garnish with parsley. Serve.

Making your own fried chicken:

2 tablespoons olive oil

2 tablespoons butter

2-4 large boneless, skinless chicken breasts

2 eggs, beaten

1 cup of flour

2 cups of panko bread crumbs.

 

 

 

 

 

 

 

 

 

 

 

Heat a tablespoon of olive oil and 2 tablespoons of butter in large skillet.

Put together a dredging station ….one shallow bowl with flour, one with beaten eggs and one with panko. Pat chicken dry with paper towels and salt and pepper both sides. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dredge chicken in flour and shake off excess. Then dredge in egg mixture. Then dredge into the panko, patting the crumbs down so it sticks to the chicken.  Remove the breast from the panko and dip in the egg once more.  Then dredge and pat into panko one  last time.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry chicken on medium high heat when you see the butter and oil start to sizzle.  Brown one side until crispy and then turn it over and brown the other side.  Turn heat down to low and cook for 30-40 minutes or until temperature reads 165 degrees.  Remove from skillet to a cutting board and slice into strips.  Top the pasta and alfredo with the crispy chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

See my recipe for the Best Alfredo Sauce Ever on the blog today.

Lemon Danish

I can remember feeling so proud of myself the first time I ever made my own danish. I never even attempted to try it because I always thought that anything that pretty has to be hard to make. But I was wrong and now I make all kinds of danish using fillings from apples, blueberries, peach, strawberry and whatever I decide would be good.  But the lemon danish is probably my favorite. Filled with a rich and creamy, sweet and tart, Lemon Custard that is out of this world good.

Lemon Danish

1 package (2 sheets) puff pastry, thawed

2 tablespoons butter, melted

3/4 cup lemon curd (see recipe below)

First make your lemon curd (see recipe below) and refrigerate.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all. Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.

Place 1 heaping tablespoon lemon curd into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown. Let cool on the baking sheet for 5 minutes.

Glaze

1 cup powdered sugar

2 teaspoons lemon juice

2 teaspoons milk

Place the confectioners' sugar into a small bowl. Whisk in the lemon juice and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately

Lemon Curd  

1/2 cup lemon juice

1 cup sugar

3 large eggs

1 teaspoon gelatin

1 tablespoon water

3/4 cup unsalted butter, softened

In a saucepan bring lemon juice and half of sugar to a boil.

In a separate bowl whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour half of boiling lemon syrup into eggs and beat well.

Pour egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.

Mix gelatin with water and set aside for 5 minutes. Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve into  curd, place for a few seconds in microwave. Let cool in refrigerator.

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Chicken and Wild Rice Pot Pie

 

 I have never been a fan of chicken pot pie…. It’s the filling I don’t like.  I truly dislike mixed frozen veggies with cream of whatever soup and a little chicken hidden under a pie shell. When I was little I would eat the pie crust and leave the filling, which brings me to this recipe. 

The other day I made my incredible Chicken and Wild Rice soup, which is one of my favorites.  As I was enjoying it with some warm crusty French bread, I realized how deliciously thick and creamy it was.   So, I got to thinking….(seems I’m always thinking about creating new recipes while I’m eating)…OMG this thick delicious soup would be so good in a Pot Pie!  So with a few modifications  I think I created the best pot pie I’ve ever eaten.  

Chicken and Wild Rice Pot Pie

2 tablespoons olive oil

3 cloves garlic, minced

½ cup diced onion

1/2 cup carrots, diced

1/2 cup celery, diced

3 cups chicken broth

2 cups cooked  chicken breast, chopped (rotisserie is good)

1 (6.2 oz.) Uncle Ben’s Fast Cook Long grain Wild Rice 

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup all-purpose flour

1-1/2 to 2 cups heavy cream

 1 ready made pie crust round or puffed pastry sheet.

1 large egg, beaten

 

Filling

Add olive oil to a large pot.  Sauté garlic, carrots, onion and celery for a few minutes until softened.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the half cup of flour in the pot and stir to combine.  Using a whisk, add the chicken broth slowly, stirring constantly.  

 

 

 

 

 

 

 

 

 

 

 

Next, slowly whisk in the cream until combined. Bring just to boiling. Stir in the rice and the seasoning packet. Cover the pot and turn heat down to low.

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 After about 10 minutes, stir to make sure rice is not sticking and is incorporated into the liquid. Taste for done-ness and seasoning.  Add salt and pepper as needed.  If too thick add more chicken broth.  To thin, add more cream.

 

 

 

 

 

Drop in chopped chicken and stir to combine. Reduce heat to a simmer and continue to cook for another 15 minutes until thick and creamy.  Set mixture aside and let it cook for about 10 minutes.

Next, spray your ramekins with non-stick spray.  Then fill with the filling to just beneath the rim.  Brush egg along the rim and just outside the ramekin to keep help the top of your pie to stick.  

Pie Crust

Lay out your pie crust or puffed pastry.  Trace around you ramekin making sure you add about an inch all the way around to hang over. Lay your pie crust on top and press down and crimp all around the rim. Cut  a small slit across the top.  Then brush the top with egg.  Bake at 350 degrees until top is golden brown.  

 

 

 

 

 

 

 

 

 

 

 

NOTES:  

 I use a rotisserie chicken to save so much time.  If you choose to cook your own, use two boneless skinless chicken breasts.

 

 

 

 

 

 

 

 

 

 

 

 

I pour my liquids in slowly watching to make sure I get the correct consistency.  You want your sauce thick and creamy.

 

 

 

 

 

 

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