Brining the chicken upgrades this classic Sunday supper staple, so allow for at least 3 hours' brining time.
If you're working with a small, apartment-size oven, it's a good idea to test the fit of your rack and roasting pan before you get started.
Chef Janis McLean of the Morrison-Clark Inn in Washington also roasted blanched baby turnips and baby carrots in the same 350-degree oven as the chicken.
Cheesecake is a guaranteed crowd-pleaser. But it's hard to be pleased with the amount of fat in many classic versions - usually more than 30 grams per serving. But happily, a delicious lighter cheesecake is possible.
Typical cheesecakes contain as much as three-quarters of a pound of fat, most of it from the cream cheese and heavy cream or sour cream in the filling. In addition, a traditional graham cracker crust can add an entire stick of butter.
Making a healthier - yet still satisfying - cheesecake is just a matter of choosing the right ingredients.
Nutritionist Ellie Krieger, host of the Food Network show "Healthy Appetite," recommends reduced-fat rather than non-fat ingredients because they significantly cut fat, saturated fat and calories without sacrificing taste and texture.
Vegetable soup has always been the ultimate comfort food for me. When I was growing up, nobody's vegetable soup could compare with my mother's version.
The vegetables were grown in her garden and on my grandmother's farm and frozen as soup mix. Mom also used tomato juice she had canned, and her soup always tasted even better the second day.
I've made a few changes in my soup, having to rely on store-bought vegetables and canned tomato products, and I tend to make mine more hearty. My soup also uses more of the meat cut. I use an arm or shoulder roast or whatever else is on sale.
Recipe News: Cozy up to one of these warming winter brunch recipes
There's only one way to make it through a Saturday cold snap or a Sunday with gray winter skies, writes Georgeanne Brennan, and that's by inviting a few friends over for brunch. Brennan's new book, "Brunch: Recipes for Cozy Weekend Mornings" (Fireside), is a volume on perfecting the world's most relaxing meal - one that is also an easy way to please a crowd.
"Because two meal periods are combined into one wonderful feast," she says of the anything-goes menu, "guests feel they can indulge."
Beautifully designed in breakfasty shades of citrus, Brennan's book offers tips on brunches served buffet-style for a houseful of guests or at a simply set table.
Recipe News: Asparagus Recipes"~By Jenny Baxter of Jennys Kitchen
There are 37,000 acres in our state that are devoted to growing this prized vegetable in the coastal counties of Riverside and Imperial along with Contra Costa, Sacramento, and San Joaquin. Although it is eaten world wide we have the advantage of sampling locally grown fleshy green tender spears that are cut fresh daily.
And this adorned vegetable is celebrated the last weekend of April, this year falling on April 25-27, in our neighboring community of Stockton for the annual Asparagus Festival.
Growing up I never enjoyed asparagus because my mom used to cook it until the dull green spears were gray-green and limp. And if that was not enough to force me to turn my nose up at the dinner table, then the fact that Larry, a kid who lived around the corner, who chased me with large smelly frogs from the neighborhood pond, which had a similar odor to my Mother’s kitchen when cooking asparagus certainly did!
Cooking this vegetable can be simple, like wrapping it in bacon and broiling or steaming it and tossing it with butter or olive oil and Parmesan cheese to the difficulty of preparing a Hollandaise sauce for Eggs Benedict
Recipe News: Valentine's Day recipes from 'The Martha Stewart Show'
Forget the pricey box o' chocs, this Valentine's Day you can make twice of an impact from your own kitchen. You won't go wrong with these test-driven recipes from "The Martha Stewart Show." (And for more holiday recipes and video tips, hit www.marthastewart.com .)
Forum cooks rarely ever, almost never, fail to nail the "right" recipe when someone asks for something specific.
Obviously, though, certain recipes are tougher to track down than others. One example would be the stuffed peppers Gold Bar reader Phill Alger continues to search for.
He recently told us, "I had an old stuffed green pepper recipe I got off the back of a Contadina tomato paste or sauce can years ago when I was a bachelor. I've lost the recipe and cannot find another stuffed green pepper recipe that even comes close to this one.
"Please, if anyone out there has this recipe, would they mind sharing it? Thank you so much."
The bad news, Phill, is that no one -- not yet, at least -- has been able to run this recipe to earth. In fact, frequent Forum helper-outer Carol Wilson of Everett tells us, "I came up empty-handed with the Contadina recipe for stuffed peppers.
Recipe News: Favorite Dessert Recipes Combine Butter and Brown Sugar
Before the middle of the 19th century, cane sugar was not the principal sweetener in the United States; it was too expensive. Molasses was more widely used, and here in the Northeast, maple sugar. By 1860, however, partially refined brown sugar (called muscovado) was as cheap as maple sugar and easier to measure than slow-running molasses.
As a result of cooking with the muscovado, some of the best “old” recipes acquired their special flavor from brown sugar and butter. You will note that neither of these recipes (outlined below) requires much fussing. This seems to prove (to my delight) that some truly delicious cake desserts can be quick and easy and not come out of a box.
Recipe News: A Week's Worth Of Tasty Recipes To Make Life Easier
Here are seven more easy recipes for busy families, adapted this week from "Good Housekeeping Rush-Hour Dinners," "Good Housekeeping Soups & Stews," "Good Housekeeping 100 Best Chicken Recipes" (all Hearst Books), the National Pork Board and the Quick & Simple staff.
Julia Rockwell of Pittsfield, Mass., was looking for a recipe for a chicken soup that could be made in a slow cooker. Kathy Krieger of Baltimore sent in a recipe for chicken soup that she has adapted over the years to make in her slow cooker.
You'll need to allow two days to make this soup because her recipe involves a two-stage cooking process. The first stage takes eight hours; then the soup needs to cool completely so that the fat can be removed. Then the broth is returned to the slow cooker, and fresh vegetables are added in the second stage.
This soup is well worth the time it takes to make. The flavor is outstanding, and Krieger says that it is guaranteed to cure whatever ails you.
Recipe News: Roast chicken with lemon recipe
Brining the chicken upgrades this classic Sunday supper staple, so allow for at least 3 hours' brining time.
Cheesecake is a guaranteed crowd-pleaser. But it's hard to be pleased with the amount of fat in many classic versions - usually more than 30 grams per serving. But happily, a delicious lighter cheesecake is possible.
Typical cheesecakes contain as much as three-quarters of a pound of fat, most of it from the cream cheese and heavy cream or sour cream in the filling. In addition, a traditional graham cracker crust can add an entire stick of butter.
Making a healthier - yet still satisfying - cheesecake is just a matter of choosing the right ingredients.
Nutritionist Ellie Krieger, host of the Food Network show "Healthy Appetite," recommends reduced-fat rather than non-fat ingredients because they significantly cut fat, saturated fat and calories without sacrificing taste and texture.
Mailing List
Subscribe - RSS
