Announcement

Collapse
No announcement yet.

Today's Dinner - Citrus & Ginger Roasted Chicken, Marsala Glazed Vegetables, Fire Roa

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Today's Dinner - Citrus & Ginger Roasted Chicken, Marsala Glazed Vegetables, Fire Roa

    Today's Dinner: Citrust & Ginger Roasted Chicken, Marsala Glazed Winter Vegetables, Fire Roasted Apple Crisp

    Citrus and Ginger Roasted Chicken

    Recipe By :Food & Wine 2005 via Dicentra @ Recipe*Zaar

    Serving Size : 4 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 medium lemons -- see directions
    2 each oranges -- see directions
    1 4 1/2 lb chicken
    3 tablespoons ginger root -- finely grated
    kosher salt -- as desired
    fresh ground black pepper -- as desired
    5 tablespoons extra-virgin olive oil
    3 tablespoons honey

    Preheat the oven to 400.


    Finely grate the zest of 1 lemon and 1 orange. Quarter the zested lemon and orange.


    Set the chicken on a rack in a roasting pan. In a small bowl, combine the citrus zests with 1 tablespoon of the ginger. Generously season the cavity of the chicken with salt and pepper and all of the zest mixture. Stuff as many lemon and orange quarters inside the chicken as will fit. Juice the remaining 2 lemons and 1 orange. In a small bowl, mix the citrus juice with the remaining 2 tablespoons of ginger, the olive oil and the honey.


    Brush the chicken with the juice mixture and roast, basting with the juice every 20 minutes, for 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165. If the skin browns too quickly, cover the chicken with foil.

    Transfer the chicken to a cutting board and let rest for 15 minutes. Pour the pan juices into a glass measuring cup and skim off the fat. Remove the chicken skin and discard, carve the meat and transfer to plates. Serve with the pan juices.





    Description:
    "The cavity of the chicken is seasoned with salt and pepper along with a zest of lemon-orange mixture. Citrus wedges are stuffed into the cavity and the chicken is basted with a juice mixture of lemon-orange and fresh ginger root while roasting."
    Source:
    "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - October 17, 2008"
    T(Cook/Bake Time):
    "1:15"
    - - - - - - - - - - - - - - - - - - -


    * Exported from MasterCook *

    Marsala Glazed Winter Vegetables

    Recipe By :Cooking Light via Dicentra @ Recipe*Zaar

    Serving Size : 6 Preparation Time :0:05
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups rutabagas -- cubed peeled (about 1/2 pound)
    1 1/3 cups parsnips -- (1/2-inch-thick slices)
    1 1/4 cups white pearl onions -- peeled (about 1/2 pound)
    1 cup sliced carrots -- (1/2-inch-thick slices)
    1 1/2 cups Brussels sprouts -- trimmed halved (about 1/2 pound)
    Pam -- as needed
    1 tablespoon butter
    1 tablespoon extra virgin olive oil
    2 teaspoons chopped fresh thyme
    1/2 teaspoon salt
    1/4 teaspoon fresh ground black pepper
    1/8 teaspoon ground nutmeg
    1/2 cup marsala wine -- dry type

    Preheat oven to 450 F.


    Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute.


    Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts.


    Pour wine over vegetables; cover pan with foil. Bake vegetables at 450 for 30 minutes.


    Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.


    Description:
    "Parboiled root vegetables are coated with Pam cooking spray then butter and seasonings are added along with the Marsala then covered and baked for 30" uncovered and baked an additional 15"."
    Source:
    "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay DE - October 16, 2008"
    T(Cook/Bake Time):
    "0:45"
    - - - - - - - - - - - - - - - - - - -


    * Exported from MasterCook *

    Fire-Roasted Apple Crisp

    Recipe By :Hy-Vee.com via Kittycatmom_42 @ Recipe*Zaar

    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 cups granny smith apples -- peeled and sliced (about 6 medium apples)
    3/4 cup sugar -- divided
    1/2 cup apple juice
    1/3 cup flour -- plus 2 tablespoons flour, divided
    1 tablespoon lemon juice
    1 teaspoon ground cinnamon -- divided
    3/4 cup quick-cooking oats -- uncooked
    3 tablespoons unsalted butter -- melted

    Place apples in a 9-by-13-inch baking dish and bake at 400F for 15-20 minutes or until light brown. Remove from oven and let cool.


    Combine apples, 1/2 cup sugar, apple juice, 2 tbsp flour, lemon juice and 1/2 tsp cinnamon. Toss gently to coat apple slices evenly. Pour into a greased 8-inch square baking dish. Set aside.


    In a medium bowl, combine oats, 1/3 cup flour, 1/4 cup sugar, butter and 1/2 tsp cinnamon, stirring until mixture is crumbly. Sprinkle evenly over apple mixture.


    Bake in a 350F oven for 30-40 minutes or until apples are tender and topping is crisp. Serve warm or at room temperature.


    Description:
    "The peeled & sliced apples are baked at 400 for 20 minutes then combined with sugar, apple juice flour, lemon juice and cinnamon. Topped with a mixture of oats, flour, sugar, butter and cinnamon then baked for 40 minutes."
    Source:
    "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - October 17, 2008"
    T(Cook/Bake Time):
    "0:40"
    - - - - - - - - - - - - - - - - - - -
    Attached Files

  • #2
    Re: Today's Dinner - Citrus & Ginger Roasted Chicken, Marsala Glazed Vegetables, Fire

    You forgot to let us know what time to arrive...
    LOL!
    Have you made time to listen to the birds today........

    Comment


    • #3
      Re: Today's Dinner - Citrus & Ginger Roasted Chicken, Marsala Glazed Vegetables, Fire

      Let us know how it turned out.. I can't imagine it didn't turn out delish!

      I'm printing off the veggies - for the holidays! Sound fantastic!

      TFS!
      Tessa

      Comment


      • #4
        Re: Today's Dinner - Citrus & Ginger Roasted Chicken, Marsala Glazed Vegetables, Fire

        The chicken and the vegetables were wonderful. I ran out of time and didn't make the fire roasted apple crisp - perhaps later this week.

        Comment


        • #5
          Re: Today's Dinner - Citrus & Ginger Roasted Chicken, Marsala Glazed Vegetables, Fire

          Wow thanks for the recipe and review, the pics look delish!

          Comment


          • #6
            Re: Today's Dinner - Citrus & Ginger Roasted Chicken, Marsala Glazed Vegetables, Fire

            One question why is it called fire roasted apple crisp?
            Last edited by nommie; 11-03-2008, 09:56 AM.
            Nommie

            Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

            Comment

            Working...
            X