As much as I love grabbing a rotisserie chicken while I’m picking up groceries, there’s just nothing like a homemade roasted chicken. I have adapted this recipe from Cooking for My Soul, which is simple and flavorful and it’s my go-to when I want to roast a whole chicken. The best part of this recipe is you can save the carcass and vegetable scraps to make homemade bone broth later!
Ingredients
Vegetable Bed
9-12 small potatoes (I prefer Little Duos or Little Trios from The Little Potato Company for some variety)
3 medium carrots, peeled and cut into chunks
2 medium yellow onions, peeled and quartered
Olive oil
Salt and pepper to taste
Chicken
1 5-pound whole chicken – giblets removed
1 stick herbed butter
1 medium yellow onion, peeled and quartered
5 sprigs fresh rosemary, divided
5 sprigs fresh thyme, divided
Directions
Preheat oven to 425 degrees F.
Place the cut up vegetables for the vegetable bed (potatoes, carrots, onions) in the bottom of a large 7-8 quart Dutch oven pot. Toss with a few drizzles of olive oil, plus salt and pepper to taste. Set aside.
Pat the chicken dry with paper towel thoroughly, including inside the cavity. Rub half of the herbed butter under the skin (carefully separate the skin from the flesh to create “pockets” for the butter, mainly around the breast and legs). Then, rub the remaining half butter on the outside, all over the top, legs, and wings. Tip: Patting dry the chicken thoroughly will help you get crispier skin.
Stuff the cavity of the chicken with 1 quartered and peeled onion, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme.
Place the prepared chicken in a roasting pan, breast side up. Tuck in wings under the chicken, or clip the wing tips to prevent them from burning. Place the remaining 3 sprigs of rosemary and 3 sprigs of thyme around the chicken.
Cover with the lid securely, and roast for 1 hour and 15 minutes COVERED. Then, UNCOVER and roast for another 30 minute to allow the skin to crisp up and turn more golden brown. If the vegetables look like they are burning, add a few splashes of chicken broth. It’s ready when a meat thermometer inserted in the thickest part of the thigh registers 165 degrees F. Tip: Avoid opening the oven too much to prevent the heat from escaping. If needed, rotate the chicken if you notice certain spots browning more, or tent any spots that are browning too fast with aluminum foil.
Let it rest in the Dutch oven for 15 minutes before serving, along with the vegetables. Serve and enjoy!
The air fryer has changed my life! Ok, well, it has changed my diet and has made me a little more culinarily adventurous at least… I found this recipe from Healthy Fitness Meals and it is SO good!
Ingredients
4 salmon fillets, skin on
1 Tbsp low-sodium soy sauce
1½ tsp toasted sesame oil
¼ tsp kosher salt, or to taste
⅛ tsp ground pepper, or to taste
1 Tbsp honey
1 tsp sesame seeds
¼ tsp crushed chili flakes, or to taste
Directions
Place the salmon fillets into a shallow dish. Whisk soy sauce, oil, salt, and pepper in a small mixing bowl.
Pour the dressing over the salmon fillets and gently rub all over the fish. Allow it to marinate in the refrigerator for 15 minutes.
Meanwhile, preheat the air fryer to 425°F.
Place the fillets into the air fryer basket, skin side down, and cook at 400°F for 8 minutes.
Lightly brush with honey and sprinkle with sesame seeds and chili flakes. Cook for an additional 2 minutes. Serve with your favorite side.
This is hands down one of my favorite soups! It’s right up there with Zuppa Toscana and has a great bite to it from the white pepper this recipe calls for from Food.com.
2 Tbsp white pepper (this is what gives the soup its kick, so if you don’t prefer a spicy soup, halve this amount or add according to taste)
1 1/2 Tbsp black pepper
1 1/2 Tbsp salt
2 lbs ditalini, as needed when serving or other small pasta of choice
Directions
In a large stockpot (16 quart minimum / 20 quart recommended), heat olive oil medium-low to medium heat.
“Sweat” onion, celery, green pepper, and some salt (to draw off moisture) for about 30 minutes — this is lower than browning and makes the veggies somewhat translucent. Cover and mix every few minutes to prevent browning.
Add carrots, garlic, some white pepper, and some black pepper and continue to heat under “sweat” conditions while mixing now and then.
Add chicken stock, chicken breasts, tomatoes, potatoes, and more white and black pepper. Cover and simmer on low heat for 1.5 to 2 hours.
Remove chicken and let stand to cool to shred.
Add chopped parsley to pot and return the shredded chicken to the soup.
Salt to taste and add more white and black pepper if desired.
After searching for what seems like forever for a tried and true way of making rice, this is it! I found this recipe from Green Healthy Living and it’s foolproof! I use this recipe for all types of rice and it has really upped my chicken fried rice game.
Ingredients
1 cup rice (any kind will do-adjust cooking time according to rice type listed in directions below)
1 cup water
1/2 tsp salt
Directions
Rinse rice thoroughly using a fine mesh strainer. Add all ingredients into the Instant Pot. Double, triple or quadruple all ingredients in same amounts if a larger portion is desired.
Make sure sealing ring is placed properly in lid, add lid, turn shut and turn knob to sealing position.
Cook on high pressure for the number of minutes instructed below depending on the type of rice:
White Rice (Basmati or Jasmin): 3 minutes
White Sushi Rice: 5 minutes
Brown Rice (Basmati): 22 minutes
Short Grain Brown Rice: 24 minutes
Red Rice: 30 minutes
Wild Rice Blend: 28 minutes
Wild Rice: 30 minutes
Black Pearl Rice: 30 minutes
Natural Pressure Release until pin drops. Takes on average 9-12 minutes (max. 18 minutes for 1 cup and max 30 mins for 4 cups).
Remove all rice from pot immediately to avoid it sticking to the bottom. If needing to keep warm, leave rice in pot after natural pressure release without opening the lid to avoid steam being released and drying out the rice, which makes it stick to the bottom.
The great thing about this vegetable tray is you can use any vegetables, fruits, or cheeses you like to decorate it! Have fun, choose what your family loves, and get creative!
Ingredients
Sliced cucumber
Sliced celery
Sugar snap peas
Chopped broccoli
Grape tomatoes
Red and yellow bell pepper
Black olives
Mozzarella pearls
Vegetable dip
Directions
Place the vegetable dip in the center of a large platter. Place vegetables around the dip in the center of the tray. Decorate the vegetable wreath with grape tomatoes, mozzarella pearls, grape tomatoes, and bell pepper.
This is about as easy as it gets-premade spreadable cheese of your choice shaped into a cone shape with your favorite additions. Boom. Instant festive cheese ball!
Ingredients
Premade spreadable cheese (I prefer Alouette, but any kind will do!)
Toppings of choice:
Fresh dill
Fresh parsley
Almond slices
pomegranate arils
Crackers for serving
Directions
Shape the spreadable cheese into a cone shape by placing the cheese into saran wrap and rolling it on a flat surface.
Place the cone shaped cheese onto a cheese board or serving tray.
Add preferred garnishes to decorate the “tree”.
Serve with Ritz crackers, Triscuits, or other preferred crackers.
There are so many different ways to lasagna… this one is my personal favorite! It’s also perfect to make in large batches to freeze. This recipe was adapted from an original recipe from allrecipes.
Ingredients
1 pound sweet Italian sausage
1 24 oz jar tomato basil pasta sauce
½ cup minced onion
2 cloves garlic, minced
2 Tbsp chopped fresh parsley
½ tsp salt
12 lasagna noodles
16 ounces ricotta cheese
1 egg
2 cups shredded mozzarella
1 1/2 cups shredded Parmesan cheese
Directions
Cook sausage, onion, and garlic in a Dutch oven or large skillet over medium heat until well browned.
Stir in pasta sauce and simmer until mixture is heated through.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg, fresh parsley, and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/2 of the mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/2 of the Parmesan cheese.
Repeat layers, top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. If freezing lasagna, place on level shelf in freezer. Thaw frozen lasagna in refrigerator and follow the next steps to fully cook.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
Rest lasagna for 15 minutes before serving. Enjoy!
I have honestly never tasted anything quite like my grandma’s chocolate pie. Nothing has ever topped it, but this is the closest recipe I’ve found! No, I didn’t make the crust, but the rest was homemade and the closest I’ve had to her pie. I’ve made crusts in the past and honestly, for the work it takes to make them I feel that store bought crust will do. Enjoy!
Ingredients
1 cup sugar
6 Tbsp flour
1/8 tsp salt
1/4 cup unsweetened cocoa powder
3 eggs
4 Tbsp butter
1 tsp vanilla
2 1/2 cups milk
1 Tbsp corn starch
1/4 tsp cream of tarter
6 Tbsp of sugar
Directions
Chocolate Filling
Mix 1 cup sugar, 6 Tbsp flour, 1/8 tsp salt, 1/4 cup unsweetened cocoa powder well in a sauce pan and set aside.
In a bowl, separate and add 2 egg yolks and save egg whites in another bowl for later. Mix and beat eggs with 2 1/2 cups milk. Add to sauce pan. Also add 4 Tbsp butter. Stir until well mixed.
Turn heat on medium and mix with a wire whisk till starts to boil and thicken. When it gets to pudding consistency, remove from heat and cool for a bit. Add 1 tsp vanilla and mix into pudding. Add to pie crust.
Meringue
Preheat oven to 350 degrees.
Take egg whites from pudding recipe and add one more egg white to it (3 total) in large bowl. Add 1 Tbsp corn starch and 1/4 tsp cream of tarter. Mix at high speed until soft peaks form. Add 6 Tbsp of sugar, one at a time and mixing well after each addition. Spoon onto pie letting meringue touch crust to prevent shrinking. Cook in oven until meringue turns golden brown.
It’s finally pumpkin season! Bring on all the pumpkin things. This recipe was awesome because it’s filling, not too sweet, and easy to throw together and bake for an easy grab breakfast. You can check out the original recipe from How Sweet Eats. I made the non-cheesecake filling version, but I’m including the instructions for the cheesecake version as well because who doesn’t love cheesecake?!
Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
In a small bowl, whisk together the oats, baking powder, pie spice and salt.
In a large bowl, whisk together the eggs, milk, pumpkin and maple syrup. Whisk in the vanilla extract. If adding chocolate chips, stir them in here.
Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 16 to 20 muffin tins. If adding the cheesecake filling, dollop it in the center of the cups.
Bake for 25 minutes, or until set and golden. Remove and serve with more of the maple mascarpone, nuts, seeds or a favorite jam.
The Engineered Mama 