usvi-on-line
The Official OT Food Porn
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
jayseadee - I got it from liamsaunt and it was delicious! Here is her recipe:
Roast Chicken with Maple-Bourbon Pepper Glaze and Pecan Sweet Potatoes
1 chicken
2 lbs. sweet potatoes, peeled and cut into 1 1/2 inch pieces
1 tsp. salt
1 tsp. fresh ground black pepper
1 tbsp. butter
1 cup pecans (optional)
6 tbsp. pure maple syrup
1 tbsp. bourbon
Oven 400.
In a large roasting pan, toss the sweet potatoes with 1 tbsp. oil, tsp. salt, and tsp. pepper. Push the potatoes to the edges of the pan.
Season the chicken with salt and pepper and place it breast side up in the roasting pan. Coat the chicken skin with the remaining 1 tbsp. oil, sprinkle with salt and pepper, and dot with the butter. Roast 30 minutes.
In a small bowl, combine the syrup and the bourbon. Remove the roasting pan from the oven and stir the potatoes. Brush the chicken with 2 tbsp. glaze and drizzle about tbsp onto the potatoes.
Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the glaze 2 more times, until the chicken is done, about 30 minutes longer, depending on the size of the bird. 10 minutes before the chicken will be done, add the pecan halves to the roasting pan.
Transfer the bird and potatoes to a platter and let rest in a wam spot for about 10 minutes.
Meanwhile, pour off all the fat from the roasting pan. Add any accumulated juices from the platter to the pan. Scrape the juices together and serve the chicken with the pan juices and potatoes.
Roast Chicken with Maple-Bourbon Pepper Glaze and Pecan Sweet Potatoes
1 chicken
2 lbs. sweet potatoes, peeled and cut into 1 1/2 inch pieces
1 tsp. salt
1 tsp. fresh ground black pepper
1 tbsp. butter
1 cup pecans (optional)
6 tbsp. pure maple syrup
1 tbsp. bourbon
Oven 400.
In a large roasting pan, toss the sweet potatoes with 1 tbsp. oil, tsp. salt, and tsp. pepper. Push the potatoes to the edges of the pan.
Season the chicken with salt and pepper and place it breast side up in the roasting pan. Coat the chicken skin with the remaining 1 tbsp. oil, sprinkle with salt and pepper, and dot with the butter. Roast 30 minutes.
In a small bowl, combine the syrup and the bourbon. Remove the roasting pan from the oven and stir the potatoes. Brush the chicken with 2 tbsp. glaze and drizzle about tbsp onto the potatoes.
Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the glaze 2 more times, until the chicken is done, about 30 minutes longer, depending on the size of the bird. 10 minutes before the chicken will be done, add the pecan halves to the roasting pan.
Transfer the bird and potatoes to a platter and let rest in a wam spot for about 10 minutes.
Meanwhile, pour off all the fat from the roasting pan. Add any accumulated juices from the platter to the pan. Scrape the juices together and serve the chicken with the pan juices and potatoes.
I'm not liamsaunt, but all buffalo chicken dip recipes that I've seen are pretty similar. People absolutely go crazy for this dip, but it is horrible for you. I have made it with light cream cheese and light ranch dressing and it was still yummy. Some people sub bleu cheese dresing instead of the ranch. I always use cooked and chopped chicken breast instead of canned. I sometimes put the celery in, but mostly leave it out because the men don't like it. I put celery sticks out for dipping instead. I mix it all together and then stick it in the crockpot.
Buffalo chicken dip
2 cups cooked chicken, diced or shredded (Canned Chicken breast works well too)
4 ounces red hot sauce (or to taste)
3/4 cup chopped celery
8 ounces cream cheese
1/2 cup ranch dressing
shredded cheddar cheese
tortilla chips or crackers or raw vegetables (for dipping)
Buffalo chicken dip
2 cups cooked chicken, diced or shredded (Canned Chicken breast works well too)
4 ounces red hot sauce (or to taste)
3/4 cup chopped celery
8 ounces cream cheese
1/2 cup ranch dressing
shredded cheddar cheese
tortilla chips or crackers or raw vegetables (for dipping)
One other post from me today. Do any of you use the new vacuum marinade containers? We received one for Christmas and before that had been in our local grill shop where they were raving about them. We used ours for chicken the other night and the flavor definitely went througout the entire chicken breast instead of just the edge.
Just wondered about experiences or suggestions!
Just wondered about experiences or suggestions!
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Yup, Nic's recipe is pretty similar to the one I make. I found the recipe I used on chowhound a couple of years ago. Here it is:
Bonnie's Buffalo Chicken Dip
4 boneless, skinless chicken breasts halved, about 2 lbs., poached and shredded with 2 forks
1 12 oz. bottle Frank's Hot Sauce
2 8 oz. pkgs cream cheese
1/2 C. chopped celery
1 16 0z. bottle of ranch dressing
8 oz. shredded sharp cheddar or jack cheese
Preheat oven to 375 F. In a 13X9X2 baking dish, combine the chicken and bottle of Franks and smooth to an even layer. In a saucepan over medium heat combine cream cheese and ranch dressing. Stir until smooth and hot. Pour evenly over the chicken and sprinkle the celery on evenly over it all. Bake 20 mins uncovered then sprinkle on the cheese and bake until just bubbly and melted. Let stand 10 minutes before serving. Serve with sturdy scoopers like celery sticks or corn chips.
I don't put the celery on it because I hate celery, but I do serve celery sticks on the side.
I told you it was bad for you!
Bonnie's Buffalo Chicken Dip
4 boneless, skinless chicken breasts halved, about 2 lbs., poached and shredded with 2 forks
1 12 oz. bottle Frank's Hot Sauce
2 8 oz. pkgs cream cheese
1/2 C. chopped celery
1 16 0z. bottle of ranch dressing
8 oz. shredded sharp cheddar or jack cheese
Preheat oven to 375 F. In a 13X9X2 baking dish, combine the chicken and bottle of Franks and smooth to an even layer. In a saucepan over medium heat combine cream cheese and ranch dressing. Stir until smooth and hot. Pour evenly over the chicken and sprinkle the celery on evenly over it all. Bake 20 mins uncovered then sprinkle on the cheese and bake until just bubbly and melted. Let stand 10 minutes before serving. Serve with sturdy scoopers like celery sticks or corn chips.
I don't put the celery on it because I hate celery, but I do serve celery sticks on the side.
I told you it was bad for you!
It's like looking in your soup and finding a whole different alphabet.
-
sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
that's what my mother saidsailorgirl wrote:How about Pot Roast?mbw1024 wrote:Question for cooks - what do you do with a piece of eye round? I thought this was ok for a roast beef dinner but my mother says no, it's not tender enough for that. thoughts?
guess I should take her advice! charlie loves a roast beef - me not so much
- so what cut do I buy just for a "roast"?liamsaunt,
Could you post the recipe for the chicken stuffed with proscuitto and brie, breaded in parmesean crumbs, and served over pasta with an asparagus, white wine, chicken stock, parmesean sauce?
It looks yummy! Thanks...mia
Could you post the recipe for the chicken stuffed with proscuitto and brie, breaded in parmesean crumbs, and served over pasta with an asparagus, white wine, chicken stock, parmesean sauce?
It looks yummy! Thanks...mia
It takes both the sun and the rain to make a beautiful rainbow. --Unknown
Thanks, King!SJfromNJ wrote:Hey MB, I am the King of the crock pot. Though in some of those mini carrots, some of those red skin potatoes and a valdalia onion, if you can find one. I would leave out that cream of mushroom soup, but it is your choice.
Roast beef is usually made with a london broil, isn't it?