Tuesday, February 1, 2011

Tasty Tuesday-Balsamic Chicken & Whole Wheat Bread

I haven't posted a recipe in a while, so instead of Food Friday this week (not that I keep anything real regular around here, but hey I'm working on it) I'm going to give you a little Tasty Tuesday! 
Previewing a couple of recent recipes I tried out on the family & we loved!

1st on the yummy schedule (aka: we'll be making this one again & again) is this delicious roasted whole chicken. It was easy, delicious, moist & smelled wonderful while it was cooking; most of all healthy. A 3oz serving with sauce, comes to 182 calories.

The recipe comes from Taste of Home Healthy Cooking (which I LOVE getting), Aug/Sept '10, I didn't have everything on hand when I did it so I'll mark my adaptations with an * .

Balsamic Roast Chicken
1 roasting chicken (6 to 7 lbs)
2 Tbls minced fresh rosemary or 2 tsp dried, crushed*
3 cloves garlic, minced
1 tsp salt
1 tsp pepper
2 medium red onions, chopped*
1/2 cup dry red wine or reduced-sodium chicken broth*
1/2 cup balsamic vinegar

Pat chicken dry. In a small bowl combine rosemary, garlic, salt & pepper; rub under the skin of the chicken. Place onions in a shallow roasting pan; top with chicken. Combine wine & balsamic; pour over chicken.
Bake, uncovered, at 350* for 2 1/4 - 2 3/4 hours. Basting occasionally with juices, I set the timer to baste about ever 25 minutes. If chicken starts to brown too quickly, loosly tent with foil. Let stand for 15 minutes before carving. Remove & disgard skin before serving. Pour onion sauce into small bowl, skim fat & serve with chicken.

Thoughts, adaptations & notes:
*Fresh rosemary, I never use an entire container of fresh when I buy it, & I don't have an herb garden yet, maybe someday, so I keep stems in the freezer, they keep pretty well & work just the same.  So yes, I used 'fresh'.
*Onion, I didn't have 2 red onions, in fact I didn't have 2 of any kind of onion. I managed to find about 1/4 of a yellow onion in the bottom of the crisper, so that's all I used, but we really like caramelized onions here, so when I make this again, I'll probably try it with a red/yellow mix.
*Chicken broth/wine, I didn't have either. Seriously when I made this my pantry was slacking seriously. I just threw in 1/2 cup water & 2 bouillon cubes.
*If you know me well, you'll know that I'm NOT a fan of poultry on the bone, for strange odd reasons I'm sure, but this was good & it practically fell off the bones (yay!).
This recipe would work with boneless, skinless breasts too, I'm sure of it, in fact I'll probably be trying it sometime soon.
Next, I'm going to share a Whole Wheat Bread recipe, again from a Taste of Home Healthy Cooking magazine. This time it's the June/July '10 issue. Throughout this fall & so far mild winter I've been making bread a couple times per month, sometimes a couple times a week. Trying different recipes & styles. This one was YUM-MY!

Whole Wheat Bread
1 1/8 tsp active dry yeast
1 1/4 cups warm water (110*-115*)
1/4 cups packed brown sugar
2 Tbls reduced-fat butter, melted
3/4 tsp salt
1 1/2 cups whole wheat flour
2 to 2 1/2 cup all-purpose flour

In a large bowl, dissolve yeast in warm water*. Add brown sugar, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat until smooth; stir in enough remaining flour to form a firm dough (will be sticky).  Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turn once to coat. Cover & let rise for 1 hour. Punch dough down & turn onto floured surface; shape into loaf. Place in a 9x5 inch loaf pan coated with cooking spray. Cover & let rise until doubled, about 1 hour. Bake at 375* for 25-30 minutes or until golden brown. Remove from pan to wire rack for cooling.

Thoughts, adaptations & notes:
*Make sure the water isn't too hot, it will kill the yeast.
*SO yummy. Slightly sweet & just really yummy. I'm pretty sure we ate the entire loaf at one sitting.

Give these a try & then come back to tell me what you think. We're off for a little sunshine therapy with friends this afternoon. Who knows I may even be back later with some new images from our adventures today.

Have a great day.

1 comment:

Darcy@SomewhatMuddledMusings. said...

That chicken looks yummy, Amanda!