Roasted Chicken with Rosemary and Garlic Cream Cheese

Roasted Chicken with Rosemary and Garlic Cream Cheese 

Ever attempted to make a whole chicken? Neither had I until recently. Now that I know how easy it is, I will be making one much more often. It does not take much time to make, and you have leftover chicken which can translate into other recipes throughout the week! 

Do not be intimidated of the chicken....make friends with it. 

Ingredients:

1 Whole Chicken

4 ounces of Cream Cheese

1 Tablespoon Fresh Rosemary Leaves

2 Cloves of Garlic- minced

Salt and Pepper

1 Whole Lemon- Quartered

Olive Oil

4 Large Carrots- Cut into chunks

1 Onion- Quartered

3 Stalks of Celery- sliced

2 Garlic Cloves- minced

STEP ONE: Preheat oven to 375 degrees. 

STEP TWO: We are going to separate the skin from the meat of the chicken. Take a wooden spoon and slowly insert it under the skin and separate it from the meat. Try not to tear. Also, do not worry if you do tear it....you are the one eating it, and it will still taste just as delicious. 

STEP THREE: In a small bowl, mix together the cream cheese, rosemary, 2 of the garlic cloves and pepper. The softer your cream cheese, the easier this will mix. 

STEP FOUR: Spread the cream cheese mixture into the space you created between the skin and the meat. Also, spread it all over the chicken on the outside. Again, the softer your cream cheese, the easier it will spread. My cream cheese was not very soft (lack of patience) so it was more of a polka-dot fashion, and it still tasted delicious! 

STEP FIVE: Put the lemon inside the cavity of the chicken. 

STEP SIX: Butter your baking dish. 

STEP SEVEN: Put your carrots, onion, celery and remaining garlic into the dish. Your chicken will sit on top of these veggies. 

STEP EIGHT: Sprinkle salt and drizzle a bit of olive oil over the chicken. 

STEP NINE: Bake for 1 hour.

STEP TEN: Flip the chicken and bake for 20 minutes more. 

ENJOY! 

Copy/Paste Instructions

Roasted Chicken with Rosemary and Garlic Cream Cheese 

Ingredients:
1 Whole Chicken
4 ounces of Cream Cheese
1 Tablespoon Fresh Rosemary Leaves
2 Cloves of Garlic- minced
Salt and Pepper
1 Whole Lemon- Quartered
Olive Oil

4 Large Carrots- Cut into chunks
1 Onion- Quartered
3 Stalks of Celery- sliced
2 Garlic Cloves- minced


STEP ONE: Preheat oven to 375 degrees.

STEP TWO:  Take a wooden spoon and slowly insert it under the skin and separate it from the meat.

STEP THREE: In a small bowl, mix together the cream cheese, rosemary, 2 of the garlic cloves and pepper.

STEP FOUR: Spread the cream cheese mixture into the space you created between the skin and the meat. Also, spread it all over the chicken on the outside.

STEP FIVE: Put the lemon inside the cavity of the chicken.

STEP SIX: Butter your baking dish.

STEP SEVEN: Put your carrots, onion, celery and remaining garlic into the dish. Your chicken will sit on top of these veggies.

STEP EIGHT: Sprinkle salt and drizzle a bit of olive oil over the chicken.

STEP NINE: Bake for 1 hour.

STEP TEN: Flip the chicken and bake for 20 minutes more.

HOW TO: Make Burlap Rosettes

HOW TO: Make Burlap Rosettes

STEP ONE: Take a strip of burlap. I used different sized ones. Cut some in half and leave others the full width. 

STEP TWO: Fold the burlap in half. Start rolling to create the middle of the flower. 

Creating the Center

Start Rolling

STEP THREE: Once you have the middle created- start rolling the fabric. Play around with this step. Keep it folded in half and roll or start letting it go loose. Try rolling it forwards- then another ones backwards. 

STEP FOUR: Use a hot glue gun to keep everything in place. 

STEP FIVE: Cut a piece of felt the size of the back of the flower. Hot glue it to the back to hold everything in place. 

 Play around with different colors of burlap. Try shorter strips of burlap, longer strips of burlap. 

Rolling Backwards

 

Pin your new rosettes onto a wreath

HOW TO: Cooking Dried Beans

HOW TO: Cooking Dried Beans

I have a secret for you: Cooking your own beans from scratch is extremely easy. It will also save you money when you compare buying a bag of dried beans to buying a can of beans. Also, you save yourself from consuming the chemicals that line cans. 

I cook a big bag all at once and then freeze 2 Cup portion sizes in sandwich bags. When my recipe calls for beans, I pull one out from the freezer and run some hot water over them to defrost. They will taste better when you know that you were the one to make them. 

Make these on a weekend when you will be home for a few hours. They do not take a lot of actual hands on time. Most of the time is spent soaking the beans. 

I used black beans for this recipe, but it should work for almost any dried bean. Keep an eye on the beans as they cook and you will be good to go! 

STEP ONE: Put the beans in a large bowl. You will want a big bowl because the beans will expand. Put enough water to cover the beans by a couple of inches. 

STEP TWO: Soak beans overnight. Approximately 12 hours, but more hours will not hurt them.  

STEP THREE: Pour the beans into a colander to drain the water. 

STEP FOUR: Put the beans into a large pot. Fill so water is 2-3 inches above the beans. 

STEP FIVE: Bring to a boil over medium high heat. Depending how many beans you have, this might take a little bit. Patience. If it feels that it is taking too long, cover with a lid- leaving a gap. 

STEP SIX: Cover with lid- keeping it slightly ajar (similar to the picture above). Once brought to a boil, turn down to medium-low and simmer for about 1 1/2 hours. Start checking the beans at 1 hour to see if they are soft enough. Cooking time can go up to 2 hours. Make sure beans are constantly covered with water. 

STEP SEVEN: Once beans are cooked to your liking, drain again in the colander. 

STEP EIGHT: Once cooled, use a measuring cup to spoon them into individual bags. I put 2 Cups at a time into a sandwich bag. Lay flat and then freeze. 

 Once you have all your beans in their bags, I stack them and then put into the freezer. Next time your recipe calls for beans, just grab one from the freezer and thaw with some hot water. 

Pumpkin Alfredo Ravioli

PUMPKIN ALFREDO RAVIOLI

Pumpkin always makes you think of autumn and fall...and with winter fast approaching, we need to squeeze every last moment out of fall that we can! 

This recipe is a real autumn treat. Pumpkin Alfredo over your favorite type of ravioli. Delicious. 

When I first saw this recipe, I was a little hesistant because of the unique flavors, but thought I would give it a try. It was a real hit in our house, and I suggest you make it for dinner one night this week. 

It is a simple recipe to throw together, and we had delicious leftovers for another night. 

*With the leftover pumpkin puree, I made pumpkin bread this afternoon. It is disappearing quickly in our house :) 

Ingredients

1 package ravioli (anywhere from 18-25oz will work)

3 Tablespoons Flour

2 Cups Chicken Broth

1 Cup Milk (Any kind)

2 Tablespoons Butter

4 Cloves Garlic-minced

1/2 Cup Shredded Parmesan Cheese

1/2 Cup of Canned Pumpkin Puree

1/4 Fresh Parsley- minced

1 teaspoon dried sage

Nutmeg for topping

STEP ONE: Cook ravioli according to the package directions. Drain and set aside. 

STEP TWO: In a large bowl, whisk together the flour, chicken broth and milk

STEP THREE: In a large skillet, melt the butter over medium-high heat. Add in the minced garlic and cook for one minute. 

Butter makes everything smell even more delicious

STEP FOUR: Add the milk mixture, parmesan cheese, pumpkin, parsley and sage to the skillet. Stir all together. 

Those are very pretty colors

STEP FIVE: Reduce heat to medium. Cook uncovered for 15-20 minutes. 

STEP SIX: Stir the ravioli into the sauce you made. Put a dash of nutmeg on top! 

I would be lying if I said I did not "sample" these as soon as they hit the sauce

Enjoy your autumn dinner! 

*Adapted from: http://www.tasteandtellblog.com/ravioli-pumpkin-alfredo-recipe/

Printable Recipe

PUMPKIN ALFREDO RAVIOLI

Ingredients

1 package ravioli (anywhere from 18-25oz will work)
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Milk (Any kind)
2 Tablespoons Butter
4 Cloves Garlic-minced
1/2 Cup Shredded Parmesan Cheese
1/2 Cup of Canned Pumpkin Puree
1/4 Fresh Parsley- minced
1 teaspoon dried sage
Nutmeg for topping


STEP ONE: Cook ravioli according to the package directions. Drain and set aside. 

STEP TWO: In a large bowl, whisk together the flour, chicken broth and milk

STEP THREE: In a large skillet, melt the butter over medium-high heat. Add in the minced garlic and cook for one minute. 

STEP FOUR: Add the milk mixture, parmesan cheese, pumpkin, parsley and sage to the skillet. Stir all together. 

STEP FIVE: Reduce heat to medium. Cook uncovered for 15-20 minutes. 

STEP SIX: Stir the ravioli into the sauce you made. Put a dash of nutmeg on top if you wish. 

Roasted Tomato and Orzo Soup

ROASTED TOMATO AND ORZO SOUP

The weather changed today and we are officially in winter! It was 62 degrees and sunny yesterday and we woke up to 10 degrees and ice everywhere. The sun tried to come out all day, but it did not quite succeed. Brrrrrrrrr  Brrrrrrrrrr Brrrrrrrrrr

The house we are in currently does not have a fireplace, so the next best thing is a giant pot of warm healthy soup to help keep you warm! Keep your eyes out- there are many soup recipes heading your way. 

This recipe is a keeper. I love a good tomato soup, and the addition of the orzo gives it the hearty factor to keep you full longer into the day. Give this one a try and let me know how you enjoy it!

Ingredients

2 1/2 lbs Tomatoes (Quartered)

4 Cloves of Garlic

Olive Oil

1 teaspoon Oregano

Salt and Pepper

2 Carrots (Sliced)

1 Onion (Diced)

1 teaspoon Salt

1/2 teaspoon Cayenne Pepper

4 Cups Chicken or Vegetable Broth

1 6oz Can Tomato Sauce

1 Cup Heavy Cream

1 1/2 teaspoons Basil

1/4 Cup Parmesan Cheese
Basil for topping

1 Cup Cooked Orzo Pasta (Cook to package directions)


Fact: I had a hard time finding orzo in town- so I ordered it from Amazon!

STEP ONE: Preheat oven to 400 degrees. Place the tomatoes and garlic spread out evenly on a large baking sheet. 

STEP TWO: Drizzle tomatoes and garlic lightly with olive oil. Sprinkle salt and pepper over them. Roast for 15 minutes. 

STEP THREE: Take a large pot: heat a tablespoon of olive oil over medium heat. Add carrots and onions. Stir occasionally. Cook for five (5) minutes. 

STEP FOUR: Add Roasted Tomatoes and Garlic and the Chicken/Vegetable Broth and tomato sauce. Mix together and bring to a boil. 

STEP FIVE: Reduce heat to a simmer. Simmer for 25 minutes. 

Everything cooking together

STEP SIX: Remove from heat and blend with an immersion blender. If you do not have an immersion blender, you can use a blender and blend soup in batches. 

Immersion Blender = Favorite Kitchen Tool

STEP SEVEN: Mix in heavy cream and orzo. Cook for 5 minutes. 

My attempt to show you the orzo mixed into the soup.

STEP EIGHT: Mix in the parmesan cheese and basil and enjoy! 

Printable Directions

ROASTED TOMATO AND ORZO SOUP

Ingredients

2 1/2 lbs Tomatoes (Quartered)
4 Cloves of Garlic
Olive Oil
1 teaspoon Oregano
Salt and Pepper
2 Carrots (Sliced)
1 Onion (Diced)
1 teaspoon Salt
1/2 teaspoon Cayenne Pepper
4 Cups Chicken or Vegetable Broth
1 6oz Can Tomato Sauce
1 Cup Heavy Cream
1 1/2 teaspoons Basil
1/4 Cup Parmesan Cheese
1 Cup Cooked Orzo Pasta

STEP ONE: Preheat oven to 400 degrees. Place the tomatoes and garlic spread out evenly on a large baking sheet. 

STEP TWO: Drizzle tomatoes and garlic lightly with olive oil. Sprinkle salt and pepper over them. Roast for 15 minutes. 

STEP THREE: Take a large pot: heat a tablespoon of olive oil over medium heat. Add carrots and onions. Stir occasionally. Cook for five (5) minutes. 

STEP FOUR: Add Roasted Tomatoes and Garlic and the Chicken/Vegetable Broth and tomato sauce. Mix together and bring to a boil. 

STEP FIVE: Reduce heat to a simmer. Simmer for 25 minutes. 

STEP SIX: Remove from heat and blend with an immersion blender. If you do not have an immersion blender, you can use a blender and blend soup in batches. 

STEP SEVEN: Mix in heavy cream and orzo. Cook for 5 minutes. 

STEP EIGHT: Mix in the parmesan cheese and basil.