Category Archives: Recipes

Brown Sauce with Chicken

This will become a new favorite at our house!

We enjoyed a new great new sauce last night and a new way to fix chicken. (no photos – I had no idea how great it would be.) The chicken was a golden brown, and the sauce was flavorful with a touch of freshness.

Here’s the how to instructions. Please note, when cooking meat, I rarely measure ingredients, so feel free to play with the quantities.

Wash chicken cavity and sprinkle with salt and Herbes de Provence. Then stuff the bird to capacity with fresh rosemary and parsley.

Place the chicken in a roaster pan. (I use one of those old blue-flecked ones.)

Dot the chicken with a small amount of butter.

Mix together:

  • 1 Cup of brown stock
  • about 2 teaspoons butter
  • about ¼ Cup red wine

Spoon a small amount over the chicken now and again every 30 – 45 minutes until chicken is done..

Cover the roaster pan and bake in a 350° oven.

When the chicken is cooked to your satisfaction, remove from the pan and let sit for at least 10 minutes before carving.

Mix any left over liquid with the drippings in the pan along with the juice from 1 lemon. (You could thicken this for a more traditional style gravy.) We just heated it and served it over potatoes and the meat.

What yummy flavors!

Seasoned Roasted Carrots

Last night I took vegetables to a dinner. I was in the mood for roasted carrots and wanted something different from what I’ve done in the past. After reviewing several different recipes, I came up with a solution. The veggies were a hit! Everyone thought I had sweetened them, but NOT!

If you want to WOW someone with a simple dish try this…

DISCLAIMER: I rarely measure anything unless I’m baking, so the measurements are estimates. Do not feel you have to rigidly stick to them. 

Preheat oven to 400 degrees

Put in a bowl:

1 – 1½ pound peeled carrots, cut into three inch pieces and then cut into wedges.

Mix together:

  • 3 Tablespoons melted unsalted butter
  • 1 – 1½ teaspoon coriander
  • ¼ – ½ teaspoon cumin
  • ¾ – 1 teaspoon cinnamon
  • ½ – ¾ teaspoon ginger
  • ½ teaspoon salt

Pour the butter mixture over the carrots and mix well.

Line a 9 x 13 pan with parchment paper.

Spread carrots on pan and bake for 30 – 45 minutes. After 15 minutes turn the carrots. Check again at 30 minutes and turn. You want to cook the carrots until some of them start to turn brown.

Serve and enjoy!