Seriously, Best Ever Roasted Chicken

My husband has made the best roasted chicken I have ever had for the last 20 years. I have enjoyed it so much and requested it many times. Since he was doing the cooking I always took advantage and not been in the kitchen while he was preparing my favorite dish.

Well, on Sunday I asked my husband if he would make it for me and let me get the recipe. 🙂

I am going to share it with you. You will love it!

The things you will need. Roasting pan. Whole chicken. Chicken broth. C & J Farms Scarborough Fair Seasoning (you can use Dry Ranch as an option), C & J Farms Sea Salt & Pepper, 2 Sticks of butter, 1 box Stove Top Stuffing – Savory Herb, 1 box Cornbread Stove Top Stuffing, meat thermometer.

Set your oven to 375 degrees.

Wash you chicken well inside and out. Take 1 1/2 tablespoon of Salt & Pepper and slather the inside of the chicken and some on the outside of the chicken. Then add 1 1/2 tablespoons of the Seasoning, Scarborough Fair or Dry Ranch and slather the inside of chicken again. Take about 1 1/2 tablespoons of the seasoning and rub on the outside of the chicken.

Add the content of boxes of dressing in a bowl and mix together. Add the box of chicken broth. Let it sit until the broth is absorbed by the dressing mix.

At this time you can prepare any veggies you may be adding to the roasting pan with the chicken.

Once the broth is absorbed, mix the dressing and stuff as much as you can inside the chicken. You can let some spill out into the pan. Then add 1 entire stick of butter to the inside of the chicken. Yep, just stuff it in there. The entire stick. 🙂

Then add a little water to the bottom of the roasting pan (about and inch in the bottom).

Now cover the chicken and put in the oven for a couple of hours. Begin to check internal temperature of chicken. Once the chicken reaches 190 degrees it is done. Take the other stick of butter and slather it on top of the outside of the chicken. You will probably use about 1/3 of it. Leaving it uncovered to crisp and brown the outside skin of the chicken return it to the oven for another 20 to 30 minutes.

Once browned and temp is right, it is ready to be enjoyed. This is an exceptionally moist and juicy chicken on the inside and crispy on the outside.

Now, my husband cooks this for two people. There are always leftovers which makes me very happy!! I will type up one of the recipes I make out of the leftovers later. The entire family will love it too. For now, try this and I hope you enjoy it as much as I do.

Look at the top image really well. You can see how moist the chicken is. I wanted to get a picture of it coming out of the oven but my husband wasn’t aware of that and I missed that beautiful roasted bird.

Smokey Spicy Chicken Tetrazzini

This is a great one pan dinner. You can make it in advance too.

Ingredients:
2 cups cooked chicken chopped ( I always use more chicken)
1 8 oz package of noodles ( I use whatever I have. This time it was Farfalle)
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped celery
1/4 cup butter
1 tbls C & J Farms Applewood/ Jalapeno Seasoning/Salt
1 tsp C & J Farms Smoked paprika
3 tsp flour
2 cups milk or (1 cup milk & 1 cup chicken broth)
1 can cream of mushroom soup
1/2 cup sharp cheddar cheese grated
To Top Casserole:
1/4 cup bread crumbs
1/4 cup grated cheese

Cook noodles according to package directions. Saute’ onions, bell pepper and celery in butter. Stir in flower slowly and cook until thick, then add seasonings and 1/2 cup of cheese and stir until melted.
Add 2 cups milk, mushroom soup and chopped chicken and noodles.
Turn into a shallow baking dish nd cover with crumb topping and cheese.
Bake at 400 degrees for 15 to 20 minutes or until brown and bubbly.

Banana, Pancakes, Autumn Spice

I had very ripe bananas this morning when I got ready to make some breakfast.  I decided to make one of my favorite things, Banana Pancakes.

Make your pancake batter as you normally do.  If it is from scratch or mix it doesn’t matter.  All you are going to do is add some very ripe bananas.  I made a standard amount of pancake batter for a family of 4.

Mash up 2 ripe bananas.  Once well mashed add them into your batter.  Then add C & J Farms 1 to 2 Tablespoons of Autumn Spice Blend.  Mix until well incorporated.  Cook as normal.

This is so yummy as it is but would be amazing with our new Chocolate Honey on top.

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Amazing Fresh Green Beans

Thank you Karen for this simple delicious recipe!!

1 pound fresh green beans
1 medium size onion (your favorite)
2 medium or 1 large tomato (chopped with seeds and all)
1 tsp salt
1 tsp sugar (honey, stevia, etc. Optional)
1 tbsp C & J Farms Dry Ranch Seasoning
1 tbsp Oil

Start by preparing green beans, chop your onion and tomatoes.  Put all of the ingredients in the pot and let cook on medium for about 45 minutes.  No need to add any liquid at all. Cook and enjoy.

 

 

Lavender Honey Cake

This Lavender Honey Cake is so delicious and simple.  Make this and make any day feel special.

Ingredients:
1/2 cup whole milk
2 tbsp. C & J Farms Lavender Honey
1 tbsp. plus 1/2 tsp. C & J Farms dried lavender blossoms
2 1/2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 8 ounce container sour cream (1 cup)
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
2 tbsp powdered sugar

Bring milk to simmer in small saucepan; add honey and 1 tbsp lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.

Meanwhile, preheat oven to 350 degrees. Butter and flour decorative 10-cup fluted pan or Bundt pan.  Whisk flour, baking powder, baking soda, and salt in medium bowl.

Strain milk mixture into another medium bowl; discard solids in strainer.  Whisk sour cream into milk mixture to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth.  Transfer batter to prepared pan. Get your Lavender flowers and Honey here.

Bake cake until tester inserted near center comes out clean, about 45 minutes.  Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.

Combine powdered sugar and remaining 1/2 tsp lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits.  Sift strained powdered sugar mixture over bread.

or make a glaze with the powdered sugar, water infused with lavender for 20 min., let drizzle over the top of the cake

(this recipe is found on Bon Appetit, Feb 2006 and on https://www.epicurious.com.)

 

Red Steak Seasoning – not just for steak

We have been collecting recipes and photos for our very popular Red Steak Seasoning to share with you.  This seasoning is a good “everything” seasoning.  The best thing about this deliciousness is that it has Turmeric in it.  We have all heard about the great health benefits of Turmeric.

Here are some of our favorite places to add Red Steak Seasoning.
red steak green beans 4
Saute mushrooms and onion in a lightly oiled skillet adding your Red Steak Seasoning and let cook till soft, then add your green beans and canned diced tomatoes.  Taste and add more Red Steak if needed.

Red Steak Cauliflower
Prepare your fresh cauliflower (broccoli too if you like) sprinkle with a good olive oil and then sprinkle with Red Steak Seasoning before putting in the oven to roast at 425 degrees. That’s all you need.  So delicious!!

red steak fries
For those of you who follow me, you know I like things quick and easy in the kitchen so frozen french fries is how I do it.  Sprinkle the french fries (home made or frozen) with Red Steak Seasoning and bake in the oven or fry (use your favorite cooking method) and enjoy.

red steak roast 2
Of coarse beef!! Add to your pot roast, steak or hamburger patties.  One seasoning and your done.  Enjoy.

Let us know your favorite way to use Red Steak Seasoning.

Root Veggies, So Good!

 

sweet potatos and beets with sweet orange

Ingredients:

3 Sweet Potatoes
2 Raw Beets
1 1/2 tablespoons Olive Oil (light)
C & J Farms Salt & Pepper to taste
1 1/2 tablespoons C & J Farms Sweet Orange & Herb

Peel and cut Sweet Potatoes and Beets into 1″ pieces.  Mix in a bowl with the Olive Oil, Salt and Pepper and the Sweet Orange & Herb.  Roast in the oven at 450 degrees about 30 minutes or until fork tender.

This is a simple but delicious way to serve and eat vegetables.  You can use any root vegetables you like but we especially enjoy the sweet potatoes, beets, carrots, and cauliflower with the Sweet Orange & Herb seasoning.  It has a sweet orange flavor that brightens up the veggies.

Enjoy!

Sweet Orange & Herb Squaresalt and pepper 2

 

PAN FRIED PORK CHOPS

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time:  40 minutes

 

Ingredients:
2 bone-in pork chops
3 cups room-temperature water
½ cup C&J Farms Garlic Salt
¼ cup packed light or dark brown sugar
2 tablespoons unsalted butter
4 sprigs fresh thyme
2 tablespoons C&J Farms minced garlic

 

Equipment:
Fork
Gallon zip-top bag
Large plate or baking sheet
Large cast iron skillet
Large spoon
Paper towels

 

Instructions:

  1. Tenderize the pork chops with a fork. Place the fork chops on a large plate or baking sheet. Place the pork chops on a large plate or baking sheet. Prick the chops with a fork, about ⅛ inch deep. Flip the pork chops and repeat pricking the other side.
  2. Brine the pork chops. Place the water, salt, and brown sugar in a gallon zip-top bag and store to dissolve the salt and sugar. Add the pork chops and seal the bag. Place the bag on a rimmed baking sheet and arrange so that the pork chops are sitting in a single layer. Refrigerate for 30 minutes up to 8 hours.
  3. Drain and pat the chops dry. Remove the pork chops from the bring and pat dry with paper towels.
  4. Heat a cast iron skillet over medium-high heat and sear.
  5. Continuing flipping and cooking for 8-10 minutes. Reduce the heat to medium. Continue to cook for 8-10 minutes more, flipping the chops every minute, until they register 135*F in the thickest part.
  6. Butter the baste off the heat. Remove the pan from the heat. Add the butter, thyme, and garlic. Use a large spoon to spoon the melted butter over the pork chops flip the pork chops and baste again. Let the pork chops rest in the pan until they reach 140 to 145*F, 5 to 7 minutes.
  7. Slice and serve. Slice the pork chops across the grain and serve with the butter sauce.

WHOLE30 ZUPPA TOSCANA, POTATO SOUP WITH KALE

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

 

Ingredients:
2 tablespoons organic beef tallow or ghee
1 lb. Italian sausage
1 large onion, chopped
3 tablespoons C&J Farms Minced garlic
1 tbsp. C&J Farms Italian seasoning
1 teaspoon C&J Farms Crushed Red Pepper, or more to taste if you’re brave!
6 cups chicken broth
7 medium red potatoes
5 oz fresh kale, chopped.
13.5 oz can full fat coconut milk
C&J Farms Salt and Pepper blend, to taste

 

Instructions:

In a large stock pot, melt the beef tallow or ghee

Add the italian sausage and cook on medium-high heat for 5-7 minutes until browned

Add the onion

Saute for 3 minutes

Add the garlic

Stir for 1 minute

Add the chicken broth and potatoes

Bring your soup to a boil

Reduce heat, cover and simmer for 10 minutes

Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is tender

Add salt and pepper to taste

Mama’s Stuffing

Mama’s Stuffing Recipe:
– 8 chicken thighs (cover in salted water and cook till done + 1 teaspoons of C&J Farms Poultry Seasonings to water)
– 2 cans jellied cranberry sauce
– 2 stalks celery (2 bunches, chopped finely)
– 1 onion large (chopped finely)
– 2 packages of chicken gravy mix (add cooked giblets and 4 tablespoons of cooked celery and onion)
– 4 yellow cornbread mix (prepare 1 day ahead and let sit out to dry out some)
– 1 can biscuits (same procedure as cornbread)
– 2 or 3 tablespoons of sage to taste
– 1 1/2 tablespoons of poultry seasoning to taste.
– 3 eggs (beaten)
– 2 to 3 cups of chicken broth (approximately 2 cans)
– Roasted Garlic Salt from C&J Farms
– Cook chicken and de-bone, set aside.
– Add celery and onion to chicken broth – plus two cans of chicken broth (cook till Clery is tender)
– Crumble cornbread and biscuits in large turkey pan. Add seasonings, mix in beaten eggs, add onion and celery.
– Slowly pour broth over cornbread mix (stir mix)
– Now add cooked chicken. Stir in cooked chicken into your wet dressing.
– Place in oven at 375* for about 1 1/2 hour.

ENJOY, FRIENDS!