Saturday, July 24, 2010

Roast Sticky Chicken-Rotisserie Style


4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens


1. In a small bowl, mix together salt, paprika, onion powder,
thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Remove and discard giblets from chicken. Rinse chicken cavity, and pat
dry with paper towel. Rub each chicken inside and out with spice
mixture. Place 1 onion into the cavity of each chicken. Place chickens
in a resealable bag or double wrap with plastic wrap. Refrigerate
overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to
a minimum internal temperature of 180 degrees F (85 degrees C). Let
the chickens stand for 10 minutes before carving.

Yet another amazing chicken recipe!!! This may seem like a lot of time
to put into a chicken dinner but really, the hands on part is not that
difficult. Amazingly moist, and ridiculously delicious, rotisserie
style is the way to go for a nice weekday dinner or even a meal for

Have a blessed day!

Tuesday, July 20, 2010

Broccoli Salad, Anstett Style

One of my favorite non-lettuce salads. This recipe can be modified or
substituted with other ingredients for a different flavor or type of
broccoli salad. The recipe is how I normally like to make it, with my
favorite ingredients. I wrote other options or substitutes next to
them if you want to try some other ideas. Amie really likes toasted
soy nuts in this salad. I love pine nuts but they can be really


10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup dried cranberries (or raisins if you prefer)
3 tablespoons white wine vinegar (or whatever is on hand)
2 tablespoons white sugar (I use agave)
1 cup mayonnaise
1 cup pine nuts (toasted soy nuts are good too)


1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and cranberries.
In a small bowl, whisk together the vinegar, agave (or sugar) and
mayonnaise. Pour over broccoli mixture, and toss until well mixed.
Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and pine nuts.



Tuesday, July 13, 2010

Carrots in Dill Butter

This is an amazing side dish. If you love dill (which I do) I would
recommend doubling the amount of dill that goes into this recipe.

Carrots in Dill Butter

8 carrots, peeled and sliced into 1 inch pieces
1/2 cup water
2 tablespoons butter
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon dill seed


In a medium-sized heavy saucepan, combine carrots, water, butter,
sugar, salt and dill seed. Bring to a boil; reduce heat, cover and
simmer 25 to 30 minutes, or until carrots are tender and most of the
liquid is absorbed.



Sunday, July 11, 2010

Pat's Carrot Salad

This is a recipe that I'm making today for/ with Oma. Hope you enjoy!

Pat's Carrot Salad

2 ½ # carrots, peeled 1 Can tomato soup
½ C. olive oil ¾ C. apple cider vinegar
2/3 C. sugar 1 ½ t. mustard
1 ½ t. worcestershire sauce ½ onion, diced
½ green pepper, diced Salt and pepper to taste

Boil carrots (whole) in lightly salted water. Drain, cool and slice.
In a large pot combine all ingredients except for the onion and
pepper. Bring to a boil stirring constantly. Add onion and pepper and
stir for a few minutes more. Add S+P to taste. Cover and refrigerate.
Can be made a week in advance and gets better with age.

Personally I thought it might be a bit to much vinegar. Maybe I will
add some thoughts as I experiment with this recipe. It's a huge hit
with my Oma and I am very blessed to be spending time with her :)

Thursday, July 8, 2010


This is a very fun, and light lunchtime sandwich.
Fill the two slice of bread with: Thin layer of mayo, sprouts, avocado, lettuce, bacon, turkey, cranberries, and cream cheese. This is absolutely delicious. My grandma doesn't like any veggies at all and she loved this. So it is great, light, and healthy(ish).


Curried Tea Chicken Sandwiches

This is a fabulous recipe for normal everyday cooking, entertaining,
and even traveling. Keep a couple of cans cooked chicken on hand and
you have a very nearly instant meal. Package the mayonnaise in a
separate container and mix it in right before serving and you have a
great meal for a picnic or car ride. Also as the name suggests have a
tea party!

2 cups cooked diced chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
2 tablespoons thinly sliced green onions
3/4 cup mayonnaise or salad dressing
2 teaspoons lime juice
1/2 teaspoon curry powder
12 slices bread
Lettuce Leaves


In a bowl, combine the first 5 ingredients. Combine mayonnaise, lime
juice and curry powder; add to chicken mixture and stir to coat. Cover
and refrigerate until ready to serve. Cut each slice of bread with a
3-in. heart-shaped cookie cutter (serving suggestion for tea party).
Top with lettuce and chicken salad.

Thursday, July 1, 2010

Taco Soup

This is one of our family favorites. Quick and easy, great for rainy nights (hello Idaho!), and even better the second day this soup is a winner.

Taco Soup

1/2 clove Garlic (chopped/ minced)
1 Lb Ground Turkey
1 White Onion (chopped)
8 C. Chicken Broth
2 Cans Kidney Beans- 15oz
1 Can Pinto Beans- 15oz
2 Cans Stewed Tomatoes- 15oz
1 Sm. Can Diced Tomatoes
1 Bunch Cilantro
2 Cans Mexi-Corn

Shredded Cheese
Sour Cream

Brown Turkey and onion. Boil broth and if desired (we usually don't because I don't buy cilantro that often) cilantro.

Once boiling, add tomatoes, garlic, corn, beans and meat. Simmer on low for 20 minutes.

Serve with cheddar cheese and sour cream on top.