Tag: egg free recipes

French casserole Chicken – Supreme of Old Hen

This recipe brings back such fond memories of my childhood. It is not hard, but it is a bit time consuming. For some reason my late-father who loved to cook did not like to cook this. But he always made it for me on my birthday because he knew it was my favorite. It still is…. I have such wonderful memories of my birthday and this meal. I remember one time, he spent all day making it and we were all sitting at the table waiting for dinner. He liked to make a big deal out of the fact that he made it and was presenting it with a flourish, as he brought it to the table.

“To be a good cook you have to have a love of the good, a love of hard work, and a love of creating” – Julia Child

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Perfect Roast Chicken

I spoke before of the fact that you need to learn how to cook three things in order to survive….one good breakfast, one good lunch and one good dinner.  Well this is the dinner. Roast Chicken is something I can make and be confident of.  Everyone is always so impressed and it is really quite easy.  Plus you can also make a great chicken soup after, which I will show you later. Here is a simple version for you to try….

You don’t have to cook fancy or complicated masterpieces. Just good food from fresh ingredients – Julia Child

Ingredients:

  • Roaster Chicken 7-8 lbs.
  • Kosher Salt
  • Fresh cracked pepper
  • Softened butter
  • Lemon

Preheat the over to 375 degrees F. Remover the giblets (I have to admit, I did leave these in one time and the whole meal was ruined. I believe more people have done it than they care to admit). Rinse the chicken inside and out. Pat dry with a paper towel. Put the chicken in a heavy duty roaster pan on a rack.

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Salt and pepper the chicken well, inside and out. Loosen the skin on the breasts and insert some lemon slices under it.

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Add the remaining lemon (cut up) into the cavity.  Rub the softened butter all over the chicken (Messy, but worth it!). Add some water to the bottom of the pan, (this helps with broth for soup later on).


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Cook for approximately 2 hours until juices run clear when the leg is cut or pulled on. (Internal temperature should be app. 165 degrees at breast and 175 degrees at thigh).

I usually shoot for 170 degrees at the breast, but that is my preference.   Let the chicken sit for a bit before cutting into it. Everyone in my family loves this and that is very hard to do with five picky eaters. Serve with rice or potatoes and some seasonal vegetables. Great for leftovers also
roast chicken

Sunday Chefs jamblaya

Super Bowl Sunday!

My husband and I have a tradition of making Jambalaya on Super Bowl Sunday and we have become quite superstitious about it. I have recently finished a long battle against breast cancer and last year I was too sick to do anything. Too sick to cook, eat or even watch the game and the Patriots lost! Well this year I am cancer free and feeling good. So the menu for today is Jambalaya, corn bread, cheese steak calzones and homemade onion rings. Don’t worry there was a salad made so we could say there was something healthy! Lets hope it helps the Patriots in their battle against the Rams! If not, we will at least get a great meal.

It’s not whether you get knocked down, It’s whether you get up. – Vince Lombardi

Serve over white rice with a side of corn bread.

Sunday Chefs jamblaya

Jambalaya Recipe

Sunday Chefs
This easy and allergy friendly recipe never fails to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course dinner, lunch, Main Course, Soup
Cuisine American, cajun
Servings 6

Ingredients
  

  • 1 Onion Large, chopped
  • 1 Green bell pepper Chopped
  • 3 Celery Stalks Chopped
  • 2 Garlic cloves Chopped fine
  • 1 15 oz. can Diced Tomatoes No salt, undrained
  • 1.5 cups Smoked Sausage Fully cooked and chopped (Andouille or Chorizo)
  • ½ tsp. Dried Thyme Flakes
  • 1 tbsp. Parsley Chopped or 1/2 tsp. dried
  • ½ tsp. Salt
  • ¼ tsp. pepper
  • ¼ tsp. Hot Sauce (red pepper based) or more if you like
  • 1 lb. Shrimp Uncooked, peeled, non-frozen and de-veined

Instructions
 

  • Saute the sausage in a large cast iron skillet or heavy pot on medium heat. Once browned remove the sausage and set aside. Add the onions, peppers and celery to the pot, saute for 2 minutes and add garlic. Saute for another minute. Add the remaining ingredients, except for the shrimp. Bring to a boil, then reduce heat and let simmer for 30 minutes. Add the shrimp and cook until pink and curled up.
  • (Even works great in the crock pot, just throw everything in and cook on low for 4-6 hours and add the shrimp in cook for another 20 minutes).
    Additions: Can substitute chicken for shrimp if you want. Okra
    Allergy information: Contains Shrimp. Nut Free, Peanut Free (depending on the sausage you use, so double check), egg free and dairy free.
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