Feb 22, 2011
Feb 21, 2011
Turkey Soup
Monday, February 21, 2011
Fiddle in the Kitchen
Fill a stockpot with water and add the first three ingredients. Bring to a boil, and skim when necessary. Add all the vegetables, cut and chopped to your liking. Season, and cook on medium-low flame for 5+ hours, with the cover not fully covering the pot. Add water if necessary, and lower the flame if it's cooking out. Remove parsley leaves (optional,) and garnish with fresh.Feb 18, 2011
Oven Roasted Chicken
Friday, February 18, 2011
Fiddle in the Kitchen
Remove excess fat, and innards from the chicken and wash the chicken. Pat it dry, rub olive oil on it, and let it stand while you mix all of the ingredients, aside for the last two, together. Rub the spices in the cavity of the chicken and the entire outside. Place the onion and garlic inside the cavity and place in a roast pan.
Cover the pan with two layers of saran wrap, and marinate overnight. Preheat oven to 325F (160C) and place chicken inside, covered , for 1.5 hour. Uncover the pan and cook for an additional 1/2 hour - hour, until skin is all crispy and golden.
Let stand for 10 minutes before carving.
How Long to Roast a Chicken......Weight 2.5-5 lbs. Cook at 325° for 40 minutes per pound and/or until the internal temperature reaches 170°F......Stuffed: Weight over 5 lbs. Cook at 325° for 30 minutes per pound and/or until the internal temperature reaches 170°FLet stand for 10 minutes before carving.
Quick n Easy Vegetarian Lasagna
Friday, February 18, 2011
Fiddle in the Kitchen
- Spread 1/2 cup of sauce into the pan. Place half the uncooked noodles over the sauce, spread half the sauce mixture, half the cheese mixture, (half of the spinach) and a handful of mozzarella cheese. Repeat layers, using remaining ingredients. Top with remaining Parmesan and mozzarella cheese.
- Cover dish tightly with oil sprayed foil and bake for 1 hour. Open foil, and bake for an additional 10 minutes. Let stand 10 minutes before cutting and serving
Feb 17, 2011
Caramelized Onion Chicken
Thursday, February 17, 2011
Fiddle in the Kitchen
Preheat the broiler. Place chicken thighs in a single layer in a baking pan, and sprinkle with paprika and garlic powder.
Broil for 8-10 minutes. Heat the oil in a medium sized skillet and sauté the onions.
Combine the melted margarine with the brown sugar and soy sauce, stir this into the sautéed onions, and pour over the chicken.
Cover the baking pan and return it to the oven and bake at 350°F (180°C) for 1½-2 hours.
Remove the foil and continue baking, uncovered, for an additional half hour, until the chicken has a deep brown color.
