Easy Roasted Chicken

Roasting a chicken is a wonderful, easy and beautiful thing to do. The meat turns out so moist, tender and flavorful, and it’s much easier than frying or grilling. I’ve never had bad results with this method.

This is something you can do with a whole chicken if you want to, you would just have to increase cooking and brining times. I don’t very often because, well, I’m picky and only like the white meat. Why waste all that dark meat?

Fresh from the oven!

The beauty of taking the time to go through this process is that even a dry meat like chicken breast will come out moist and flavorful. I love using garlic and a good Hungarian paprika but the other beautiful thing about this process is that you can put nearly any flavoring you like on this chicken and it will turn out delicious, from veggies like carrots, onions, peppers, celery and garlic to herbs like thyme, rosemary, basil and parsley. Here is what I do:

Oven-Roasted Chicken

Ingredients:

• 1 to 3 pounds, or 2 to 3 pieces, of chicken breast, bone-in.
• 1/4 cup coarse kosher salt.
• 2 quarts water.
• Gallon-sized container.
• Small sauce pan.
• Tongs.
• Plate.
• Paper towels.
• Baking dish.
• Salt.
• Pepper.
• Desired seasonings.
• Aluminum foil.

Method:

1. Bring two cups of the water and the salt to a boil, stirring just until the salt dissolves.
2. Add the salt water to the rest of the (cold) water in the gallon container while stirring. The water should be as cool as possible to avoid spoiling the chicken; use ice if necessary.
3. Place chicken pieces in the water and make sure all of the chicken is submerged. Cover container if able to or if desired.
4. Let the container sit for at least an hour, if not a few hours. The time frame is pretty flexible so one to six hours is fine.
5. When ready to bake, set oven to 375 degrees.
6. Remove chicken from fridge and rinse in cool water.
7. Pat chicken dry with paper towels on a plate and place into baking dish.
8. Sprinkle, rub, douse or shower chicken with salt, pepper and desired seasonings.
9. Cover dish with foil and let bake for 45 minutes.
10. Once dish is removed from the oven, let it sit for 15 minutes. This is important as it lets the moisture circulate and absorb back into the chicken. Carefully spoon juices in pan on to chicken, if desired.

Macaroni and Cheese

 Macaroni and cheese is a classic comfort food and when I decided to go gluten free, this is one of the first foods I missed. It was always so easy to conjure up some Kraft Macaroni and Cheese, and it was just as easy to eat the whole box as soon as it was done.

Between my Kraft days and going gluten free, I had started making my own. The added work and time was totally worth it (most of the time) and made for a great and smile-winning dinner for friends and family.

 Fast forward to going gluten free, and I was worried about missing two main things: bread and mac and cheese. Many of the rice flour noodles I had been trying in my baked spaghetti wasn't very good -- it either fell apart, cooked up too firm or had a very gritty texture. Browsing the natural foods selection at the grocery store one day, I finally discovered as great alternative in Sam Mills Pasta d'oro. It is affordable and cooks up really well in a reasonable amount of time. This paired up with a basic white or brown rice flour, I like Bob's Red Mill flours, makes for a great comfort-food dinner

Homemade mac and cheese can be tricky and seem a pretty daunting task, but with the right tools and a little patience, it's completely worth it.

 Homemade Gluten Free Macaroni and Cheese

Ingredients:

• 8 ounces noodles by weight.
• 1/4 cup butter
• 1/4 cup flour, white or brown rice flour works just fine.
• 2 cups milk
• 8 ounces Velveeta cheese
• Other mix-ins as desired.

Method:

1. Preheat oven to 350 degrees.
2. In a medium sauce pan, melt butter over medium heat then stir in flour. Cook until bubbling and until color turns medium to nutty brown. Whisk constantly.
3. In another pan boil noodles as directed. I find that the noodles hold up better against the sauce if I boil a minute or two less than directed.
4. Slowly whisk in milk. It will be very thick at first until all of the milk is worked in. Heat until it thickens and starts to bubble. This will take a few minutes and shouldn't be rushed. Be sure to scrape bottom of pan when whisking.
5. Slowly add in cheese. Velveeta offers the best texture, but other cheese, such as cheddar or colby-jack, can be used. Whisk in a little at a time, waiting until each portion has almost melted in before adding more. Be sure to scrape bottom of pan when whisking.
6. Place cooked noodle in a 9x9 or 8x8 pan. Stir in sauce when ready.
7. Bake at 350 degrees for 20 minutes. I like to bake for 15 minutes, then sprinkle more cheese on top before broiling for 3 to 5 more minutes -- this creates a nice crusty top layer.

This is a great dish to serve with good quality hotdogs like Hebrew National or Nathans.

Shepherds Pie

As the title of this blog suggests, I am a pretty picky eater. I've been trying over the past few years to "learn" or acquire a taste for new and better-for-me foods if for no better reason than to promote better health. Most of the foods I dislike are fruits and vegetables, mainly because of texture.

My quest for trying new foods has been admittedly slow-going and I have only recently focused on vegetables. Spinach is delicious and very healthy, I regret not trying it much sooner. I've recently tried asparagus and will have to work a bit more on it.

I've found a few different ways to incorporate veggies into my diet and shepherds pie is my favorite way.

I start by browning about a pound of ground beef. A tasty trick is to cook the beef in leftover bacon grease.

In a square baking dish, add whatever veggies you want. I use frozen vegetables straight from the freezer -- this keeps them crisp rather than mushy. Layer them on top of the beef or mix them in if you'd like.

Next, a layer of mashed potatoes done up any way you'd like.

Top with cheese or add the cheese between the veggie and potato layers.

Cover and bake at 375 degrees for 20 to 30 minutes. It's that easy!

I made this dish quite a few times before I settled on something that I really liked. This is a big hit and is just as delicious as lunch the next day. I played around with mixing different things into the beef before layering: tomato paste, tomato sauce and beef gravy mix. The gravy mix was good but had MSG in it which made me feel sick. Eventually I settled on a beef-only style and it holds up just fine. Usually I won't drain it all the way as the fat and juices add flavor and keeps it from drying out. This isn't the healthiest option so consider draining the beef and adding a tablespoon or two of your favorite oil.

Shepherds Pie

Ingredients:

• 1 pound ground beef, chicken, turkey or pork.
• 1 to 2 packages frozen vegetables, any kind you like. I use corn and a pea/carrot mix.
• 3 or 4 large baking potatoes, skinned.
• 1 splash milk for mashed potatoes.
• 1 to 2 tablespoons butter for mashed potatoes.
• Spices and cheese to taste.

Method:

1. Preheat oven to 375 degrees.
2. Brown ground meat. Add salt, pepper, garlic and onion to taste. Drain partially or fully.
3. Peel, quarter then boil potatoes for 20 minutes.
4. Mash potatoes and set aside.
5. In a square baking dish, 9x9 or 8x8, layer meat, veggies, cheese and potatoes.
6. Cover with foil and bake for 20 to 30 minutes.