Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts

Wednesday, September 14, 2011

Oven Roasted Chicken

This weeks entree is Oven Roasted Chicken. This is a main course item that every new cook should learn to cook.  It's simple and delicious. There are lots of variations you can do to make this recipe slightly different. We could have stuffed the chicken or we could have roasted it with different herbs. But we will start with the basics. A good thing about roasting your own chicken is that it is inexpensive. This chicken cost $5.00. I have gotten close to 6 individual meals out of the one chicken, plus the bones for chicken stock. Tasty and a deal!

 Roasted Chicken
Whole Chicken
Garlic Powder
Because I still don't have my roasting rack out
of storage, I had to improvise a little.
I used a metal rack from the deep fryer, took the handle off,
sprayed it with pan spray and set it in a roasting pan.
I washed out the chicken with water.
There were no giblets in the chicken.
I sprinkled it with garlic powder and pepper.
I added a stick of butter.
I put the chicken in the oven at 350 degrees. I inserted 
a thermometer in the space behind the top of the thigh.
You need the temperature to get to 180 degrees.
I basted the chicken every 1/2 hour during the
roasting time.
It should take about 2 hours for the chicken to
get to temperature. When it does, remove the chicken
from the oven, and let the chicken rest for about 
15 minutes.
Place chicken on plate for serving.

Thank you for joining The Freshman Cook today!

Please come back tomorrow when we will be baking
Au Gratin Potatoes!
They are delicious!

See you then!

Thursday, September 8, 2011

BBQ Tips & Fries

My all time favorite restaurant in Las Vegas is Bob Taylor's Original Ranch House. Bob Taylor's opened in 1955, and is the oldest, existing restaurant in the city. The restaurant opened in the northwest part of the valley, when there was nothing else there except for a few other ranches. It had a cozy, welcoming feel to it from the minute you opened the door, and it still does. But, because of the growth of the city, the Ranch House is now smack in the middle of a neighborhood.  I started eating there in 1981, and I never want to stop. This recipe is my remake of my favorite meal from the Ranch House.

BBQ Tips & Fries
(Serves 2)
1/2 of an Onion
4 Idaho Potatoes
 2 teaspoon + 1/2 cup BBQ Sauce
Oil for frying
1/2 lb. Prime Top Loin Sirloin
I used this meat for a reason. I wanted a really good cut of meat
that would not need seasoning to bring out the flavor.
There are very few places to get Prime cut meat,
outside of a butcher shoppe, but I 
did find it at Costco where I have gotten it before.
Wash and dry 4 potatoes. 2 per person.
Cut each potato in half.
Cut each half in half.
Slice each quarter piece into slices.
 Put all the potato slices in a colander and rinse well.
You want to get as much starch off of them as you can.
Cut the ends off of the onion.
Cut the onion in half.
Peel the onion.
Cut the half in half.
Chop the quarter onion in 1" pieces.
Pull the pieces apart. You will have onion pieces that
look a little like petals.
I used a deep fryer to fry the potatoes. Set it at 350 degrees. 
If you do not want to use a deep fryer, you can fill a 
frying pan or a sauce pan with enough oil to cover the 
french fries. Set it at 350 degrees also.
Let's cut the meat for the tips.
Trim off the excess fat. Slice the sirloin into strips.
Then cut each slice into about a 1/2" piece of meat.
Place the fries in the fryer. They will take a little longer
to cook than the tips.
Heat up the pan with a teaspoon of oil.
Add your meat. Cook on high temperature.
 Let the meat sizzle.
Add your onions about 3 minutes before you figure the
meat will be done.
Take out the fries and let them drain on a paper towel 
placed on a plate.
When your meat is almost done, add 2 teaspoons
of BBQ sauce. Coat all the meat with the sauce.
Plate the meat and french fries.
Add the 1/2 cup of BBQ sauce.

Thank you for joining me today for one of my favorite meals ever!

Please come back tomorrow when we will be 
constructing a side dish that could be an entree,
Nachos, Nachos, Nachos!!

See you then!!

Thursday, September 1, 2011

Orange Chicken

Our entree this week is Orange Chicken. We are using Orange Pineapple Banana juice instead of a solid fruit. But really, we are using the best part of the 3 fruits~the juice!
 Orange Chicken
3 Chicken Breasts
2 teaspoon Dijon Mustard
1 tablespoon Honey
1/2 cup chopped Onions
1 tablespoon Butter
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
3/4 cup Orange Pineapple Banana Juice
1 teaspoon Basil
1/4 cup packed Brown Sugar

Cut the onion in half.
Cut in half again.
Cut the half in slices.
Cut the halves in strips.
Chop the slices the other way.
The chopped onions!
Spray a frying pan with pan spray.
Start the chicken frying in the pan. Cook for 3-4 minutes
on each side.
Spray a casserole pan with pan spray.
Place the semi cooked chicken breasts in the pan.
Add the butter and the onions to your skillet. 

Cook until the onions are soft.
Chop the basil.
Pull the leaves off the stem. Put all the pieces together,
and roll them.
Cut slices through the roll, chopping it.
Place the dijon mustard in a bowl.
Add the honey and mix together.
Add paprika and cinnamon and mix well.
Add the juice and whisk together.
Add chopped basil.
Add brown sugar and whisk well until all sugar is dissolved.
Add sauteed onion to the top of the chicken.
Pour the mix into a measuring cup.
Pour half of the mix onto the chicken.
Put the chicken in the oven for 20 minutes.
Half of the mix is left over.
Turn the chicken over after the 20 minutes, and pour the 
leftover mix onto the second side of the chicken.
Cook for 20 minutes more.

Thanks for joining The Freshman Cook today.

Stop by tomorrow. We will be making
Fruit Studded Rice Pilaf!

See ya!