Baked Rotisserie Style Chicken

Rotisserie type Baked Chicken

At my local supermarket, I came across a pack of organic chicken breasts and drumsticks. I thought how strange there were no thighs or wings. But I also thought, how perfect this was for my son and me. He loves drumsticks and I love chicken breasts. While I was at the supermarket,  I kept smelling the fresh out of the rotisserie chicken they were packaging up. As I do not own a rotisserie, this was my inspiration to try to come up with a baked chicken with rotisserie flavors. So this is what I tried. Considering I had breasts and drumsticks to cook together, they came out surprisingly moist and tender.

INGREDIENTS:

  • 2 tablespoons packed brown sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • olive oil
  • 1 whole cut up chicken (My chicken pack came only with 2 breasts and 4 drumsticks)

DIRECTIONS:

  1. Preheat oven to 400 F degrees. Cover a baking sheet with foil.
  2. In a small bowl, make spice rub by combining brown sugar, garlic powder, chili powder and salt. Mix well. Rotisserie type Baked Chicken 1
  3. Rub chicken with olive oil.
  4. Rub spice mix over chicken pieces covering both sides. Rotisserie type Baked Chicken 2
  5. Place chicken on prepared baking sheet.
  6. Add an extra drizzle of olive oil over chicken pieces.
  7. Bake in the oven for 30 minutes at 400F degrees. This initial high heat will help brown the chicken.
  8. Then lower the heat to 350 F degrees and bake for an additional 10-20 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165 F degrees and of the drumsticks are 170 F degrees.
  9.  Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
  10. Rotisserie type Baked Chicken 3

     

 

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Chocolate Raspberry Truffle Balls

Chocolatw Raspberry Truffle Balls

Although I like to make scratch recipes, sometimes taking a short cut and making something semi-homemade works best for me. These truffle balls would be fun to make with kids and since I’m a kid at heart, these were great fun for me to make. To be honest, I did not care for the raspberry gummy candies. Next time I will use a different type of candy. But others in my family loved them. So, it’s all a matter of preference.  This recipe yields 24 truffles.

INGREDIENTS:

  • 10 tablespoons butter, melted
  • 1 box your favorite chocolate cake mix
  • 24 raspberry jelly candies (I used Haribo Black and Red Raspberry Gummies)
  • sprinkles for garnish

DIRECTIONS:

  1. Melt butter in the microwave until in liquid form.
  2. Combine melted butter and chocolate cake mix. Be sure to mix well.
  3. Spoon a rounded tablespoon of batter into your hand and flatten.
  4. Place raspberry gummy in the middle of the flattened circle and enclose with chocolate batter.
  5. Roll into a ball between your hands.
  6. Roll the chocolate truffle into sprinkles.
  7. Set onto wax paper.
  8. Place in refrigerator to allow to firm and dry. Serve after chilling for one hour.

Cranberry and Pistachio Bark

Cranberry and Pistachio Bark

I had planned to make nine different cookies for my Christmas goodie boxes this year. But getting sick right before Christmas ruined my plans. I was able to make four differents cookies but I had to stop there. My ambition was there, but my energy level was exhausted by then. Since I had a ton of extra chocolates not being used now, I  decided to try my hand at making a chocolate bark. Surprisingly simple to make and quite tasty to boot.

INGREDIENTS:

  • 1 1/2 cups dark chocolate chips
  • 1/2 cup white chocolate chips
  • 1 1/2 teaspoons coconut oil, divided (1 teaspoon and 1/2 teaspoon)
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios, shelled

DIRECTIONS:

  1. Line a quarter sheet pan with parchment paper and set aside.
  2. In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil. Microwave on half power in 30 second intervals, stirring between each time, until melted.
  3. Place white chocolate chips in a separate bowl with remaining coconut oil. Repeat microwave directions until chips are melted.
  4. Spread dark chocolate out on prepared sheet pan. Cranberry and Pistachio Bark 1
  5. Drizzle white chocolate over dark chocolate. Use a butter knife and drag through drizzles to make a pretty pattern. (Yeah, I know mine isn’t dragged or pretty. But I was sick!)Cranberry and Pistachio Bark 2
  6. Sprinkle with pistachios and dried cranberries. Chill until hardened. Break into small pieces and serve. Cranberry and Pistachio Bark 3

Red Velvet Cupcakes

Red Velvet Cupcakes

Hello everyone! I know I’ve been missing in action lately. I had every intention of blogging my Christmas goodies prior to Christmas. But alas, the week before Christmas I came down with the worst cold I have had in years. So I was lucky enough to get through the holiday and get my Christmas goodie boxes out to the family and friends. I just didn’t have the energy to blog afterwards. Here are my red velvet cupcakes with white chocolate cream cheese frosting. They came out really well considering it felt like everything I baked or cooked this Christmas was on autopilot due to all the cold medicine I had flowing through me. This recipe makes 30 cupcakes.

INGREDIENTS:

  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 ounce bottle of red food coloring
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar

FROSTING INGREDIENTS:

  • 1 1/2 package (6oz total) Baker’s White Chocolate bars
  • 1 package (8oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened and cut into pieces
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 cup powdered sugar

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 f degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color, vanilla and vinegar. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Red Velvet Cupcakes 1
  3. Bake 18-20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Cool completely before frosting.

FROSTING DIRECTIONS:

  1. Melt chocolate according to package directions.
  2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
  3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
  4. Pipe onto cupcakes and garnish with sprinkles of your choice. Red Velvet Cupcakes 2

White Chocolate Cranberry Poke Cupcakes

White Chocolate Cranberry Poke Cupcakes

Did you get a chance to see my Sugared Cranberries recipe? Well, here is where I used some of mine.  They paired well with my white chocolate cream cheese frosting on top of the cranberry poke cupcakes. I tried these out on my family at Thanksgiving. They were well received. If you can’t find cranberry Jello gelatin, substitute with raspberry Jello gelatin. And if you prefer to use a shortcut, just use a box of your favorite white cake mix. I won’t tell. This recipe makes 24 cupcakes.

CUPCAKE INGREDIENTS:

  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/3 cup milk
  • 1 cup sour cream
  • 2 cups all purpose flour
  • 1 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, slightly softened (Do not soften in microwave)
  • 1 package (3 ounces) cranberry JELL-O gelatin
  • 1 cup boiling water

FROSTING INGREDIENTS:

  • 1 1/2 package (6oz total) Baker’s White Chocolate bars
  • 1 package (8oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened and cut into pieces
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 cup powdered sugar

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 F degrees. Add cupcake liners to cupcake pans.
  2. In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
  3. Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
  4. Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
  5. It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes — the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into cupcake liners.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Pierce tops of cupcakes with fork immediately after cooking.
  7. Combine boiling water with JELL-O gelatin. Stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight is best.

FROSTING DIRECTIONS:

  1. Melt chocolate according to package directions.
  2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
  3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
  4. Pipe onto cupcakes and garnish with sugared cranberries.

White Chocolate Cranberry Poke Cupcake

Sugared Cranberries

Sugared Cranberries

Hello everyone! It’s officially the holiday season once again. It’s also my favorite time of the year for baking and cooking. I thought I’d start off with something really easy to make. Sugared cranberries are great for garnishing your desserts or dessert trays or even as a sweet and sour treat all on it’s own.

INGREDIENTS:

  • 3 cups granulated sugar divided (2 cups & 1 cup)
  • 2 cups water
  • 1 (12 ounce) package fresh cranberries

DIRECTIONS:

  1. Combine 2 cups of sugar with the 2 cups water in a small sauce pan. Heat over low heat and stir until sugar dissolves. Do not bring to a boil!
  2. Remove from heat as soon as sugar is dissolved.
  3. In a large bowl, add cranberries. Top with the sugar syrup you just made and refrigerate 8 hours or overnight is best.
  4. After your cranberries have soaked, drain off syrup completely and allow to sit in strainer for at least 15 minutes.
  5. Pour remaining  1 cup of sugar in a gallon Ziploc bag.  Add cranberries and shake until all cranberries have been well coated.
  6. Empty contents of bag onto a wire rack (with pan or foil underneath to catch excess sugar.)
  7. Let cranberries dry for at least an hour.
  8. Store in refrigerator until ready to use as garnish.

Sugared Cranberries Close Up

Grilled Chicken Marinade

Grilled Chicken Marinade

I have a huge gas grill in my backyard. In the spring and summer I love using my grill. But I am awful at remembering to exchange the empty propane tank. When this happens, my laziness and disappointment kick in and I change my mind and decide to just cook whatever it is on the stove or in the oven instead. Especially if I am not cooking for company. Recently, I was at IKEA and on a whim, bought a grill pan. I have no idea why I never had one before? I’m guessing probably because I have the gas grill in the backyard. Now this grill pan has become my favorite pan to use. I’m always thinking of what else can I try to grill on it? It’s usually chicken though. So I started running out of flavors to use on the chicken. Here’s a marinade I recently tried which my picky eater son actually enjoyed. (It is probably because there’s beer in the marinade. Don’t worry, he is over 21.)

INGREDIENTS:

  • 1/2 cup olive oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons diced onions (I used red onion, but any type will work)
  • 1/2 cup chopped flat leaf parsley
  • 1 1/2 cups ale or beer (I used a bottle of 805 brand ale. If you don’t like to cook with alcoholic beverages, substitute with ginger ale.)
  • 4 skinless, boneless chicken breasts (if you prefer dark meat use 6 skin-on thighs)

DIRECTIONS:

  1. In a 2 cup measuring cup, mix the first 10 ingredients together. (Olive oil through parsley.)
  2. Slowly add the beer to the mixture, as it will foam and bubble.
  3. Place your chicken in a gallon Ziploc bag.
  4. Pour the marinade over the chicken.
  5. Remove as much air out of zip bag before sealing. Turn the bag from side to side to make sure all the chicken has been coated with marinade.Grilled Chicken Marinade 1
  6. Place the bag flat on a small rimmed kitchen sheet pan and into the refrigerator. Allow to sit at least 2 hours, overnight for best results. Turn the bag every few hours to keep the chicken coated on both sides.
  7. Cook over medium high heat.  Depending on thickness, 6-7 minutes per side. Grilled Chicken Marinade 3