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Tag Archives: From the Kitchen

Copyright ©2017 Deborah M. Zajac. ALL RIGHTS RESERVED

It’s been awhile since I’ve shared any food images so… this Hen was tender and juicy.  It’s a super easy meal to make, and since it’s a one pan meal clean up is quick.

Serve it with a salad, and some good bread.

Copyright © Deborah M. Zajac. 
ALL RIGHTS RESERVED

 

Roasted Chicken with Root Vegetables and Herb Butter

Ingredients:

1 4-5 lb Hen-

1 bag baby carrots, or 2-3 whole carrots cut up

2-3 potatoes- cut up I used russet

3-4 cloves of garlic- I left mine whole w/skin on

1 onion cut into wedges

1 lemon cut into wedges

Rosemary, Sage, and Basil mince enough to make a mixture of 4-6 tablespoons.

3TBS Butter – room temperature

salt and pepper

Olive Oil- enough to lightly coat the vegetables

Directions:

Preheat the oven to 475 degrees.

Rinse and pat dry the Hen.  Salt and Pepper both the cavity and outer skin.

Next mince the rosemary, sage, and basil. In a small bowl add the minced herbs and butter. Mix with fork until well combined.

Cut lemon, and onion into wedges set aside.  Smear half the butter mixture into the cavity of the Hen.  With the remaining butter mixture rub some under the breast skin being careful not to tear the skin, and rub some on the outer skin of the Hen.

Add a wedge or two of lemon and onion into the cavity then truss the bird, or tie the legs and set aside.  My trussing is all wrong! And, I don’t know how to tuck the wings correctly either.  But, whatever works right. 🙂 

Clean and peel the carrots, potatoes, and garlic. Cut the carrots and potatoes into bite size pieces. Mince, chop, or leave the garlic cloves whole.  Put all the vegetables into a roasting pan.  Drizzle olive oil over the vegetables, salt and pepper lightly then mix until all the vegetables are lightly coated with the olive oil.

Place the Hen in the roasting pan then put it into the oven.

Roast uncovered for 20 minutes. Then lower the temperature to 400 degrees and cook for additional 40 minutes stirring the vegetables now and then.

A hen this size will take anywhere from 1 hour to 1h15m to cook. The internal temperature should be 165 degrees.

Rest for a few minutes then serve.  Option:  make gravy with the pan juices while the bird rests.

Are you hungry yet? 🙂

Nikon Df| Nikkor 28-105mm| High ISO (1600) cause I hand-held it without additional lighting and I thought I could manage it sans a tripod| Delkin Digital Film| PS CC 2017

More to come…

 

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Copyright ©2016 Deborah M. Zajac. ALL RIGHTS RESERVED

Let’s eat!

Soft Taco

Nikon Df| 17-35mm| Delkin Digital Film

More to come…

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

I must be nuts. It’s 90º here and I’m in a baking mood! We bought oodles of fresh blueberries and rather than freezing them to keep them for shakes, snacks, and topping for cereal I decided to make a cobbler with them since I already have some in the freezer from last week.

Ready to bake… This recipe went together pretty quick.

Ready to Bake Blueberry Cobbler

35 minutes later…

Just out of the Oven Blueberry Cobbler

Blueberry Cobbler:

4 cups, or 1 1/4 inches of blueberries, fresh or frozen (no need to thaw)
1 Tbsp flour
1 tsp cinnamon
9 inch dish- square or oblong are transitional, but I used a round pie plate

TOPPING

1 1/2 cups flour
1/4 tsp salt
1 large egg, slightly beaten
3/4 cup milk
2 tsp baking powder
1/2 cup sugar
1/2 cup melted butter- 1 stick

Preheat oven to 425º. In medium bowl mix the blueberries, cinnamon, and flour to coat. Pour into pan. Mix flour, sugar, baking powder and salt in medium bowl. Add wet ingredients to the flour, stir until blended then drop by heaping spoonfuls over the blueberries.
Bake in preheated oven for 35-40 minutes.

He-Man made me a happy woman. He had seconds! 🙂

The recipe is from Cooks.com.  I can’t wait to get this house done and bring in the box with my cook books!

Nikon Df| Nikkor 17-35mm & 50mm| Hand-held| Hoodman STEEL Ultra High Speed Digital Film| CS6

More to come…

Copyright © 2015 Deborah M. Zajac. ALL RIGHTS RESERVED

I had nearly a full bunch of bananas that are perfect for eating and baking but, too much to eat before they go bad, so what else do you do but bake with some. With a 2 1/2 yr old to chase it’s much easier to make a quick bread than a pie so, that was my morning project.

#1 Grandson loved watching the paddle beat the batter, but he wasn’t interested in tasting the batter or helping to make it. He loves spinning wheels and mechanical things; I’ve known since early on he’s got an engineering brain leading me to think he won’t be much of a helper baking in the future, but he might grow to love licking the bowl and beaters. 🙂

This recipe is super easy, and really moist. I made this loaf sans nuts or chocolate chips because I’m sharing it with the construction crew. I’m thinking simple is better in this case. I can avoid nut allergies at any rate.

P52 32 of 52 Banana Bread

Banana Bread Recipe:

1 stick unsalted butter, room temperature

1 cup granulated sugar-(you can use 1/2 cup brown sugar and 1/2 c granulated if you like)

2 Eggs

1 1/2 cups flour. I used all-purpose flour

1 tsp baking soda

1tsp salt

3-4 very ripe bananas, mashed

1/2 cup vanilla yogurt ( can use sour cream instead)

1tsp Vanilla Extract- use a good one!

1/2 cup chopped walnuts or pecans * optional

1/4 cup chocolate chips * optional

Directions:

Preheat oven to 350ºF (if using a dark pan preheat to 325ºF)

Butter & Flour 9x5x3 inch loaf pan (or 2-3 mini loaf pans)

With an electric mixer with the paddle attachment, cream the butter, and sugar until light and fluffy.

Add the eggs one at a time, beating well.

In a medium bowl whisk together the flour, salt, and baking soda then add 1/2 to the butter/eggs mixture, mix until incorporated, then add the last half and blend well.

Add the mashed bananas, yogurt, and vanilla and beat just until incorporated.

*If adding nuts, and chocolate chips add them at this stage.

Pour batter into buttered and floured loaf pan(s) tap on counter to remove air bubbles and level the batter.

Bake for 1 hour 10 minutes, or until a cake tester comes out clean.

Cool on bakers rack for 10 minutes then turn out to continue cooling.

Eat it warm, or at room temperature.

Enjoy!

Nikon Df| AF-S Nikkor 17-35mm @ 35mm| Hand-held| Hoodman STEEL Ultra High Speed Digital Film| CS6

More to come…

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