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Archive for the ‘Oven’ Category

I can’t tell you how long I’ve had this recipe sitting around in my folder. I’m talking years. Maybe 12 years! I’m not kidding. It would get shuffled around, put in the “maybe” pile, removed, added back, over and over again until finally it made its way to the top of the heap and I actually cooked it! Oh. My. Goodness. I was crazy not to try it sooner. Delicious, and super simple to boot. So, break out your honey and enjoy some chicken!

Ingredients

1 to 2 pounds boneless chicken breasts
1 egg yolk
1/4 cup honey
1 tablespoon melted butter
2 tablespoons soy sauce
2 tablespoons lemon juice
salt, pepper, and garlic powder (about 1/4 to 1/2 teaspoon each depending on your tastes)

Directions

Preheat oven to 300 degrees. Place chicken breasts in a single layer in a greased, shallow pan or baking dish. Set aside.

In a small bowl, beat egg yolk slightly. Add melted butter, soy sauce, lemon juice, honey, salt, pepper and garlic powder. Stir to blend.

Pour sauce over chicken, turning pieces to coat well. Bake at 300 degrees for one hour, removing from oven once or twice during baking to turn pieces and baste.

Notes

  • One of the beauties of this recipe (beyond its wonderful taste of course) is that you can cook for a crowd or cook for yourself! The sauce will cover up to two pounds of chicken (maybe even more!) so make as much or as little as you need!
  • I use thin-sliced breasts, but they are not required. I just happen to prefer them to the thicker cuts.
  • A print-friendly version of this recipe can be found here.

Many thanks to my food photographer!
Connect with White Pine Photo: Website | Photo Blog | Facebook | Twitter


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This is a variation of a recipe I tore out of a copy of Cook’s Country magazine years ago. I love that magazine. Not only are the recipes well-vetted and well-tested, they also tell a lot about the different things they tried in order to get to the best possible version of the recipe. And, no ads! I highly recommend it.

Ingredients

1 boneless pork roast, 2-3 pounds
salt and pepper
1/2 cup orange marmalade
1 tablespoon chopped fresh rosemary
1/2 cup orange juice
1 tablespoon olive oil
2 large onions

Picture Directions
(A printer-friendly version of this recipe can be found here.)

Preheat oven to 375 degrees. Place pork in the center of a large roasting pan or baking dish. Season with salt and pepper. Set aside.

Peel onions and cut into wedges. Place into a large bowl, season with salt and pepper, and set aside.

In a small bowl, combine orange marmalade and rosemary. Spread half of this mixture on pork roast.

 To the remaining marmalade mixture, add the orange juice and olive oil. Mix well.

Add two tablespoons of the orange juice mixture to the onions, and stir to coat.

Place onions around pork roast in baking dish

Roast in oven until a thermometer inserted in the thickest part of the roast reads 130 degrees.

Pour remaining orange juice mixture over roast and increase oven temperature to 450 degrees. Continue roasting until thermometer reads 150-160 degrees (15-20 additional minutes). Remove pork roast to a plate and cover with foil. Return onion/orange juice mixture to oven and continue to roast until caramelized, about 10 more minutes. Slice pork and serve with caramelized onions and pan juices.

Notes

  • The original recipe called for parsnips in addition to the onions. I don’t care for parsnips so I didn’t use them, but if you’d like to use them simply chop them up and mix them in with the onions.
  • You can also add carrots or other root vegetables. Cutting the vegetables in roughly the same size chunks will ensure they cook fully and in the same time frame as the others.
  • One of my best cooking investments is a digital meat thermometer that can stay in the meat while it roasts. This is different from an instant-read thermometer, which cannot stay in the oven. With an instant-read thermometer, the meat must be removed from the oven to test the temperature. Both varieties work, but the in-oven type makes it so much easier. Simply insert the thermometer into the roast, connect the wire (which will stretch out of your oven door) to the digital readout, set the temperature you are trying to reach and press start. An alarm will let you know when your roast has reached the desired temperature. This type of thermometer will cost about $15-$20 (as opposed to a $5 instant-read variety) but will last forever and make your meat-cooking much more pleasurable! 🙂 Here’s one to check out on Amazon.com.
  • If you don’t have any fresh rosemary on hand, use 1 teaspoon dried rosemary. In general, dried spices can be substituted for fresh by using 1/3 the fresh amount. (Or, vice versa. If the recipe calls for dried spices, substitute 3x the fresh amount.)
  • I used canola oil instead of olive oil.
  • A printer-friendly version of this recipe can be found here.

Many thanks to my food photographer!
Connect with White Pine Photo: Website | Photo Blog | Facebook | Twitter


Disclosure: The Amazon link on this page is an “affiliate link.” This means if you click on the link and purchase the item, I will receive a small commission. For a full FTC-required disclosure statement please visit my About page.

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This is a simple way to cook salmon (not that it’s that difficult to cook no matter what you try!), and the flavor combination is excellent. Enjoy!

03/25/12 - Salmon....mmmmm

Ingredients

8 oz. baby spinach (about 8 cups)
1 tablespoon orange zest
2 or 3 oranges, peeled and sliced thinly (about 1/4 inch)
4 skinless salmon fillets
1 shallot, thinly sliced
salt and pepper
olive oil or canola oil

Directions

Preheat oven to 400 degrees. Lay four pieces of parchment paper, about 16 inches apiece, on your counter or table. Divide spinach between them. Then, sprinkle orange zest on top of the spinach, dividing equally. Do the same with the orange slices. Top each with a piece of salmon, then add the shallots. Season well with salt and pepper. Drizzle with about a teaspoon or so of olive or canola oil. Bring long sides of parchment paper together, fold over several times, then tuck ends under. Place the parchment packets on a cookie sheet. (Make sure it has a rim. My packets didn’t leak but it is possible.) Bake in 400 degree oven for 15-18 minutes. Place packets on dinner plates. Folks can eat right out of the parchment, or slide the contents onto their plate.

Notes

  • If you don’t have shallots, try a red onion.
  • A print-friendly version of this recipe can be found here.

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This is so simple I’m almost embarrassed to post it. But they’re fun and yummy and everyone needs a little holiday spirit once in awhile. Enjoy!

Fourth of July Cupcakes

Ingredients

One boxed white cake mix + the eggs and oil to prepare it
Red food coloring
Blue food coloring
One tub white frosting
Festive sprinkles

Directions

Prepare batter as directed on package, being sure to use egg whites rather than whole eggs (most boxed white cake mixes give you the option.) Divide the prepared batter into three small bowls. Add red food coloring to one bowl, blue food coloring to another, and don’t add anything to the third. Spoon a layer of each color into lined cupcake tins. Bake according to package directions. Cool, frost and decorate!

Notes

  • The hardest part of this recipe was finding white cupcake papers. I ended up using the liners found between foil cupcake holders. I think the manufacturer expects you to throw them away. But, they are white and work perfectly!
  • Mix and match colors for other holidays!

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I have a story about these cookies. Way back when my brother was just starting high school, his German language class was participating in an “Around the World for Lunch” day. Each student was supposed to make and bring a type of food common to whatever language they were currently studying. As usual, my brother waited until the night before to tell anyone about the assignment. So there I sat going through recipe books at 10 p.m. trying to find something 1.) German, 2.) That he (I) could successfully cook, and 3.) Using ingredients we had on hand since there was no time for a trip to the store. Guess what? #1 took a back seat. I found these “Brown Sugar Drops,” decided we would call them “German Brown Sugar Drops” and call it a night. They aren’t the least bit German. But they ended up being the hit of the luncheon and for the next week or two we gave out many copies of the “German Brown Sugar Drops” recipe. Enjoy!

Ingredients

1 cup packed brown sugar
1/2 cup shortening
1/4 cup water
1 egg
1-3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

In a large bowl, mix brown sugar, shortening, water, and egg. Stir in flour, baking soda, and salt until just combined. Cover and refrigerate at least 1 hour.

Heat oven to 400 degrees F. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake until almost no indentation remains when touched, 8-10 minutes. Immediately remove from cookie sheet. Cool, then spread with light brown glaze (below). Makes 3 dozen cookies.

Light Brown Glaze

1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Heat margarine in saucepan over medium heat until well-browned. Stir in powdered sugar and vanilla. Gradually add milk, stirring until smooth.

Notes

  • I’ve tried butter, margarine, and shortening for the cookies and believe it or not shortening is best.
  • But, butter is the best choice for the glaze.
  • The glaze tends to get quite lumpy when adding the sugar to the browned butter. I typically add more milk than called-for, to smooth it out. Then I add more powdered sugar to re-thicken. This process makes it easier to get rid of the lumps. And who doesn’t love extra frosting?!?!? 🙂
  • A print-friendly version of this recipe can be found here.

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Sometimes you’re just in a rush and only a boxed mix will do. These are quick, simple, and delicious! And the variations are almost limitless. Enjoy!

Ingredients

1 boxed brownie mix (13 x 9 inch pan size)
1 egg
2 tablespoons water
1/3 cup oil

Directions

Preheat oven to 375 degrees. Mix all ingredients in a bowl until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8 minutes. Remove from cookie sheets and cool completely.

Notes

These are delicious as written, but the variations are endless.

  • Add a few handfuls of chocolate chips, butterscotch chips, vanilla chips, peanut butter chips, or mix up the chips in any combination you might like!
  • Add walnuts, peanuts, or coconut.
  • Frost cookies and decorate with sprinkles.
  • Melt chocolate chips (or any flavor) in the microwave with a bit of half-and-half and drizzle over the top.
  • I bet you can think of many more!

A print-friendly version of this recipe can be found here.

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This is a super-simple and highly versatile breakfast recipe. It’s the perfect opportunity to customize, based on what you happen to have on hand and according to your family’s specific tastes. Enjoy!

Ingredients

2-3 Tablespoons butter
1/2 pound ham, cubed
6 slices bread, cubed
1 cup shredded cheese, any variety
spices to taste
6 eggs
2 cups milk

Directions

Place butter in a 13 x 9 inch baking dish, into a cold oven. Set oven to 350 degrees, and allow butter to melt in baking dish as oven preheats. When the butter is melted, remove it from the oven (but don’t turn the oven off.) Add half the bread cubes to the baking dish. Sprinkle the ham, cheese and spices over the top. Add the remaining bread cubes. In a large bowl, beat eggs lightly, then add milk. Pour over bread cubes in baking dish. Bake at 350 degrees for 45 minutes.

Notes

  • Substitute breakfast sausage, bacon, or anything you like. Just make sure it’s fully cooked first.
  • Or, go meatless!
  • This is a great way to use stale bread or buns. Substitute three hamburger or hot dog buns for the bread.
  • Use whatever spices you like. I use salt, pepper, minced onions, onion powder, garlic powder, parsley, and chives.
  • Have some leftover vegetables? Add them! My favorite addition is spinach, but anything works!
  • A print-friendly version of this recipe can be found here.

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