Monday, February 23, 2009
What's Your Favorite?
We're having some serious dinner crisis' at our house. I'm simply tired of cooking and need some new meal ideas. I thought if we all shared one of our family's favorite meals we could come up with a pretty good list of yummy choices. I'm going to say tacos and spaghetti don't count unless you have a killer recipe. I added a couple things that we like. Also, if you have any resources you go to for recipes please leave a comment or e-mail me and I'll add them to a sidebar. Thanks for your input, I can't wait to try something new!
Chicken Pillows
Filling:
8 0z cream cheese
3 TBSP butter
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 small onion chopped or a few green onions
1 can cream of chicken soup
salt a pepper to taste
optional (olives, mushrooms, green pepper, seasoning salt, garlic powder.
1 pkg refrigerator crescent rolls or 1 batch dough
Dough:
1 TBSP yeast dissolved in 1/2 cup warm water.
3 TBSP sugar
1 cup milk
1/2 cup shortening
1 egg
3 cups flour
1 tsp salt
Mix filling together and set aside. Open can of rolls or roll out dough and cut into triangles. Place a couple teaspoons of filling on each piece of dough. fold dough together and seal the edges by pinching together. Bake at 375 for 15 - 20 minutes. If you have filling leftover, heat it up and pour over top of pillows before serving.
8 0z cream cheese
3 TBSP butter
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 small onion chopped or a few green onions
1 can cream of chicken soup
salt a pepper to taste
optional (olives, mushrooms, green pepper, seasoning salt, garlic powder.
1 pkg refrigerator crescent rolls or 1 batch dough
Dough:
1 TBSP yeast dissolved in 1/2 cup warm water.
3 TBSP sugar
1 cup milk
1/2 cup shortening
1 egg
3 cups flour
1 tsp salt
Mix filling together and set aside. Open can of rolls or roll out dough and cut into triangles. Place a couple teaspoons of filling on each piece of dough. fold dough together and seal the edges by pinching together. Bake at 375 for 15 - 20 minutes. If you have filling leftover, heat it up and pour over top of pillows before serving.
Roast Chicken Rotisserie Style
This Chicken works great for Sundays (as long as you remember to put it in the oven before you leave)
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
In a small bowl, mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion in cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hrs.
Heat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. let the chickens stand 10 minutes before carving.
This chicken has the best flavor and is really easy, you just have to plan ahead. I've cut the recipe in half and just did one chicken and it works great. If you don't like dark meat or are intimidated by a whole bird like I was, this would probably work great on split breasts or other pieces. Just reduce the cooking time.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
In a small bowl, mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion in cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hrs.
Heat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. let the chickens stand 10 minutes before carving.
This chicken has the best flavor and is really easy, you just have to plan ahead. I've cut the recipe in half and just did one chicken and it works great. If you don't like dark meat or are intimidated by a whole bird like I was, this would probably work great on split breasts or other pieces. Just reduce the cooking time.
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