Ah the joys of cooking! I’ve been doing a lot of it lately,
it seems. I’ve tried out some new recipes as well as
“techniques” that I have just fallen in love with. I thought
I’d use today's letter (C) to share some of this yummy
goodness with you too!
I got this great “idea” from the wonderful world of
Pinterest!! (who knew, right?!) It’s a bundt pan used as a
vertical roaster, giving you a bird that’s crispy on the
outside and juicy on the inside. You can add vegetables
IN the pan making this an easy one-dish meal. Convenient,
right?! Simply place chicken in the pan with the cavity over
the center hole. Set the pan on a cookie sheet to collect any drippings and roast as usual.
To season my chicken, I first placed it in the pan and then
rubbed it down with some olive oil. Next I used one package
of Lipton’s Garlic & Herb dry soup mix and also rubbed
this into my chicken. I used Lea & Perrins (a very small
amount) to kind of moisten the outside of the chicken. I
cooked this in a 350 degree preheated oven for about
2 hours. You will have a lot of “drippings” that accumulate
in the bottom of the pan, and I used this to “baste” the
chicken about every 45 minutes or so.
These are THE BEST biscuits I have ever made. Everyone
in my family always eats these up when I make them for
dinner. And they would be equally as yummy for
breakfast as well! There is only 3 ingredients in these
buttery things, so very quick and easy!
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter
Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up.
Makes a very soft dough. Sprinkle additional biscuit mix
on board or table and pat dough out. Melt 1/4 cup butter
in a 9 inch square pan. Place cut biscuits in pan
and bake for 12-15 minutes or until golden brown. I
always dab a little butter on top too, after their done!
These will literally melt in your mouth!!
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