Wednesday, January 14, 2015

Super Easy Roast Chicken

This is truly super easy. What you need is the ability to put the chicken into the oven a couple hours before dinner. 

~ 5 pound chicken
olive oil or butter
garlic salt


  1. Preheat oven to 325F.
  2. Rinse chicken and remove giblets package.
  3. Rub olive oil or soft butter, then garlic salt, pepper, thyme, and sage on chicken.
  4. Place additional butter or oil on bottom of roasting dish, then place chicken in dish.
  5. Cover with foil. 
  6. Cook 2 - 2 1/2 hours or so until internal temperature reaches 165F.
  7. Remove the foil for the last 20 minutes to brown the chicken.
  8. When the chicken is done, remove from oven and let sit 5-10 minutes before carving.

Wednesday, January 7, 2015

Beef Hash

We used to make this all the time after having a beef roast. When the kids were small, we never finished a whole roast, and hash is a great use of leftovers, whether you had a corned beef roast, crockpot chuck roast, or plain old potroast. 

leftover beef roast, shredded
1 can whole kernal corn, drained
1/2 - 1 onion
frozen cubed hash brown potatoes
vegetable or canola oil


  1. Brown the frozen hash browns according to instructions.
  2. Meanwhile, dice onion, and brown in oil. Once soft, transfer to a bowl and set aside.
  3. In the same pan as the onions, start to heat the shredded beef and corn. Add the onions. When the hash browns are done, add them to the pot. Heat through.


  • This can be done vegan just by substituting beefless vegan meat for the shredded roast. I skipped the beef when this was made for the vegan.

Tuesday, January 6, 2015

Cream Scones

Originally called "Cream Biscuits," these are more scone-like. Actually quite easy to make.


3 cups all-purpose flour
2 Tbsp. Sugar
1 tsp. Baking powder
¼ tsp. Salt
2 cups heavy (whipping) cream
extra cream or milk, for brushing (optional)
grated cheese, fresh or frozen berries, chocolate chunks (optional)


  1. Preheat the oven to 400ºF.
  2. In a medium bowl, stir together the flour, sugar, baking powder and salt. If you like, add a handful of grated sharp cheese, some fresh or frozen berries, chocolate chunks or other additions. Add the cream and stir just until the dough comes together. 
  3. On a lightly floured surface, knead the dough a few times, then pat into a circule about an inch thick.
  4. Cut into wedges and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. 
  5. Bake for 15-20 minutes, or until golden. Serve warm.


  • Makes 8-10 biscuits.