Lemon-Herb Roast Chicken with Pan Gravy

October 5, 2010 at 2:05 pm (chicken broth, cream of chicken soup, dried thyme, garlic, lemon juice, lemons, Main Dish, oven, rosemary, stovetop, thyme leaves, white wine, whole chicken)

Prep time: 15 minutes
Roast time: 1 hour 35 minutes
Cook time: 10 minutes
Makes: 6 servings.

1 lemon
1 can cream of chicken soup
1 T chopped fresh rosemary leaves or 1 t dried rosemary leaves, crushed
1 T chopped fresh thyme leaves or 1 t dried thyme leaves, crushed
3 cloves garlic, minced
1 roasting chicken (5 – 7 lb)
1/4 C dry white wine or chicken broth
1/4 C water
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1. Heat the oven to 375 degrees. Grate 1 1/2 t zest and squeeze 1 T juice from the lemon.

2. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 C soup mixture for the gravy. Place the chicken into a shallow roasting pan.

3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 C soup mixture.

4. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.

5. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.

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Apple Cider Syrup

March 28, 2008 at 1:20 pm (7 ingredients or less, apple cider, Breakfast, cinnamon stick, dessert sauces, marjoram, rosemary, serrano peppers, stovetop, thyme, whole cloves)

Apple Cider Syrup

Use apple cider, not apple juice, when creating this reduction syrup. Start with 3 cups of apple cider, or double it to get a bigger batch.

Cinnamon Apple Syrup: In a small stainless-steel or enamel saucepan bring 3 cups of apple cider, a stick of cinnamon, and 2 whole cloves to boiling. Reduce heat; simmer over medium heat for 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.

Apple-and-Herb Syrup: In a small stainless-steel or enamel saucepan bring 3 cups of apple cider, two 2-inch sprigs thyme, one 2-inch sprig rosemary, and one 2-inch sprig marjoram to boiling. Reduce heat, simmer over medium heat 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.

Spicy Apple Syrup: In a small stainless steel or enamel saucepan bring 3 cups of apple cider and 1 serrano chile pepper, cut in half, to boiling. Reduce heat; simmer over medium heat for 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.

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Roasted Pork Tenderloin and Vegetables

March 24, 2008 at 1:33 pm (canola oil, carrots, Main Dish, olive oil, onion, oven, pork tenderloin, red potatoes, rosemary, rubbed sage)

Roasted Pork Tenderloin and Vegetables

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive or canola oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
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Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables. Bake, uncovered, at 450°F for 30-40 minutes or until a meat thermometer reads 160°F, stirring vegetables occasionally. Yield: 6 servings

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