Butter Roasted Chicken

Ingredients

* 1 (2 to 3 pound) broiler/fryer chicken cut up
* 1/2 cup butter or margarine
* 1/3 cup lemon juice
* 1 tablespoon paprika
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 teaspoon brown sugar
* 1/2 teaspoon crushed dried rosemary
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon cayenne pepper

Directions

1. Place chicken in an un-greased 13-in. x 9-in.x 2-in. baking pan. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325 degrees F for 1-1/2 hours or until juices run clear, basting occasionally.

Pics will follow after :)

OMG Enchilada sauce

Ingredients

* 3 T chili powder
* 3 T flour
* 1 tsp cocoa powder
* 1 clove of garlic
* 1/4 tsp of salt
* 1 tsp oregano
* 3 cups chicken broth
* 1 (8 ounce) can tomato sauce
* 4 Fresh sprigs of cilantro

Directions

1. Combine all the dry ingredients in a small bowl. (Or you can keep from having to wash an extra bowl by putting the dry ingredients directly into the sauce pan.)
2. Slowly add enough of the chicken broth to make a thin paste, then add the rest of the broth. (I just added all the broth slowly while stirring constantly with a whisk.)
3. Cook over medium heat, stirring constantly, until the mixture thickens.
4. Add cilantro and simmer for about a half hour.

You can make it light red by adding in sour cream.

Balsamic Glazed Chicken.

Balsamic Glaze

Reduce balsamic vinegar with 2 tbsp of honey to a syrup.

Brush on towards the end of grilling and drizzle to taste.

I also grilled portobello mushrooms with paper thin slices of garlic in the ribs.

Vegetable stock

This is just my basic stock

1 bag of shredded carrots

1 head of celery chopped

3 Peppers quartered and cleaned ( I use 1 red 1 green and 1 yellow.)

6 tomatoes peeled (score the skin and drop in boiling water for a min)

1 head of elephant garlic (peeled)

1 TBSP of pepper

2 tsp of salt

1/4 a stick of butter

1/2 Bottle of Moscato wine (cook with wine you love is a must)

Fill your pot the rest of the way with water.

Simmer this for up to 4 hours or longer for a stronger taste.

Prime Rib shots

The close up!



Yum!

Prime Rib baby!

This is by far the king of meats Prime Rib is is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the fat and lesser muscles.


I used a nice salt rub for mine.

5 garlic cloves, finely chopped 2 sprigs fresh rosemary, chopped 4 sprigs fresh thyme, chopped 1/4 cup kosher salt 2 tablespoons freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more for drizzling

In a small bowl mash together the garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 hours for "bloody as hell"


I took pics they will be up later.

Stuffed Pork Loin

I made this last week it was sooo good!


I made two sides green beans and onion cream sauce and roasted red bliss potatoes.

The potatoes were roasted in a oil with dill, rosemary and a touch of garlic.