Recipes from Home

Herb Lemon Butter Roasted Chicken

Prepare this tasty dinner with a large package of inexpensive broiler-fryer chicken pieces, leaving skin-on so the chicken stays moist under the broiler. The herbed seasoning and the lemon butter sauce drizzled over it is delightful!

Seasoning Salt Mixture:
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder (not garlic salt!)
  • 1/2 tsp. lemon pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. ground red pepper (optional)
  • 1 tsp. chopped parsley (fresh or dried)

Combine seasonings in a small bowl. Arrange chicken pieces, skin-side down, on a lightly greased rack in a aluminum foil-lined roasting pan. (For easy cleanup!) Sprinkle bottom of chicken evenly with 2 tsp. of salt mixture.

**Measure 7 to 8 inches from broiler coil in your oven---this is where you'll set your rack. Broil chicken for 12-15 minutes, or till golden brown.

Turn chicken pieces over, skin-side up, sprinkle evenly with remaining salt mixture. Broil top of chicken 8-10 minutes or till meat thermometer registers 170 degrees in the thickest piece of white meat. (Dark meat will register at 180 degrees when done.) Make then drizzle with Lemon Butter Sauce, below.

Lemon Butter Sauce:
  • 3 Tbsp. butter, melted
  • 2 tsp. grated lemon rind
  • 2 tsp. lemon juice
  • 1 tsp. chopped parsley
(Serve chicken with rice or pasta and a tossed salad.)

 Baked Ziti
  • 16 oz box of ziti pasta (I used campanelle purely because I like the shape!)
  • 15 oz Ricotta cheese
  • 28 oz Diced Tomatoes w/ Italian seasoning (I used Furmanos, don't drain)
  • 1/2 cup Shredded parmesan cheese
  • 2 cups Shredded mozzarella
  • salt, pepper, spaghetti seasoning to taste
*Optional (8-10 thickly sliced cremini mushrooms quickly sauteed in 2-3 tbsp's of olive oil.) YUM!
Preset oven to 350 degrees. Boil pasta according to box directions, drain. In a large bowl, mix ricotta, undrained tomatoes, all of parmesan, 1/2 of the shredded mozzarella, all of seasoning.
Stir in pasta and mix well. (Stir in sauteed mushrooms if using them.)
Spoon into a 9x13 casserole dish, top with remaining cup of mozzarella. Bake for 20 minutes.
Serves 6-8. (Serve with salad, & garlic bread.)
Grandma Thaxton's Enchiladas
(I purchased all my ingredients from Trader Joe's ~ I love their Enchilada Sauce: just the right zing, and you use the whole jar. ...waste not!) 

  • 2 lbs lean ground beef
  • 1 medium vidalia onion, chopped
  • 1 (12 oz) jar enchilada sauce
  • 1 (16.9 oz) package whole wheat flour tortillas
  • 16 oz colby/monterey jack shredded cheese
  • 1/4 cup diced green onion
  • 1 cup diced tomato to serve with
  • chopped lettuce to serve with
  • sour cream to serve with 
Heat oven to 350 degrees. Brown meat with chopped onion in a skillet. Add a dash of enchilada sauce for flavor.

Put about a 1/4 cup of meat into a tortilla, sprinkle with grated cheese and roll up. (Makes 7-8 enchiladas.)

Place each rolled enchilada in a 11x14 casserole dish. Pour entire jar of enchilada sauce over them. Bake for 10 minutes.

Remove, sprinkle cheese over them, then sprinkle green onions on top. Bake for another 10 minutes.
Serve with a sprinkle of chopped fresh tomatoes, a dollop of sour cream, on a bed of chopped lettuce.
(Goes well with spanish rice and Trader Joe's frozen roasted corn.)

Triple Tier Brownies
  • 1 pkg fudge brownie mix (for a 9x13 pan)
  • 1 tub frosting, cream cheese flavor
  • 1 cup peanut butter
  • 1 (11.5oz) chocolate chips
  • 3 cups Rice Krispies
Prepare brownies according to box directions. Line a 9x13 pan with foil to lift & remove brownies for easy cutting later.
Bake brownies according to box directions. Cool completely.

Frost brownies with cream cheese frosting. Refrigerate for 30+ minutes.  Meanwhile, melt chocolate chips in a microwave safe bowl. Stir in peanut butter, then crisp rice cereal.

Spread this frosting over the brownies and chill for an hour before removing brownies from the pan & cutting into squares.  Keep cool!
Grilled Chicken Nectarine Salad
  • 2/3 cup pecan halves, baked at 350 degrees for 10 minutes on a baking sheet (or grilled along with chicken on a sheet of tin foil)
  • Salad greens (I like Bibb or Romaine), rinsed, dried, chopped
  • 4 grilled chicken breasts, sliced 1/2" thick
  • Salt and pepper to taste
  • 2 nectarines, sliced (4 nectarines if small!)
  • 6 ounces fresh herbed goat cheese (love Trader Joe's chèvre!), crumbled
(Don't like chèvre? Try slicing 6 oz of fresh mozzarella instead.)
Vinagraitte dressing (your choice -- but no balsamic, it turns the nectarines black!)
Place salad greens in a bowl. Arrange grilled, sliced chicken over greens. Place sliced nectarines around chicken. Scatter crumbled herbed goat cheese and cooled pecans across the salad. Drizzle with dressing, toss gently.
Pureed Cauliflower
You know all those cauliflower florets you still have in the fridge from the fresh veggies that you set out to dip for a party? This is the MOST delicious way to {{eat}} them! Like mashed potatoes.
  • 2-3 large heads of cauliflower, cut into florets
  • 3/4 cup heavy cream or half & half
  • 1-2 large clove garlic, peeled
  • 6 tbsp (3 oz) butter
  • salt and pepper to taste 
Place the cauliflower, cream, and garlic in a large microwaveable dish. Cover and cook on high, stirring once, until tender, about 8-12 minutes or longer.
Meanwhile, in a medium skillet, melt 5 tbsp. butter over medium-high heat. Cook, swirling in the pan, until the butter turns golden, 3 to 4 minutes.
Add the cauliflower mixture heating through. Using a food processor or Cuisinart Smart Stick, puree half the cauliflower mixture. Season; transfer to a bowl.
Serves 4-6
DEElish! Changed up just a bit from from Rachel Ray's less YUMMY.
Simple Turkey Tetrazzini
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/2 pound (about 2 1/4 cups) mushrooms, quartered (I used cremini)
  • 1 lb of leftover turkey, cut into 1/2-inch strips
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 cup frozen peas, defrosted and drained
  • 3 tablespoons flour
  • 1 1/2 cups half-and-half (can also use plain yogurt instead)
  • 1 teaspoon fresh lemon juice
  • 1/4 cup grated Parmesan
  • 4 to 6 ounces medium spaghetti noodles, cooked according to the package directions
Melt the butter and olive oil in a large skillet set over medium-high heat. Add the shallots, mushrooms, chicken, salt, pepper, and paprika. Cook until the turkey strips are heated through, about 6 minutes, stirring frequently. Add the defrosted peas and cook for 1 minute more, stirring frequently.
Sprinkle the flour over the mixture and cook for about 1 minute, stirring continuously. Add the half-and-half and lemon juice. Bring the mixture to a boil, then reduce the heat to low. Cook for 1 minute more, stirring frequently.
Remove the skillet from the heat. Add the Parmesan and mix thoroughly. Spoon the sauce over the cooked noodles and serve hot. Makes 4 servings.
(Serve with bread & tossed salad.)

Creamy Chicken Enchiladas

I like to double this recipe and freeze the second dish, or share.
  • 8 (6") tortillas
  • 1/2 cup chopped onion
  • 4 cloves garlic
  • 2 Tbsp. butter
  • 3 Tbsp. flour
  • 8 oz. real sour cream (no reduced fat!)
  • 2 cups chicken broth
  • 4 oz can of chopped green chiles
  • 1 cup shredded Monterey Jack cheese
  • 2 cups chopped or shredded chicken
For garnish only:
  • sliced olives
  • chopped tomatoes
  • sliced green onions
In a sauce pan saute onion and garlic in butter till tender. Meanwhile, transfer sour cream into a bowl and stir flour into till smooth. Add sour cream mixture to onion/garlic mixture on stove. Stir well to incorporate. Add chicken stock and chiles. Stir again till smooth. (Will be soupy!) Cook on medium heat till bubbly, reduced & thickened. Stir in cheese.

Boil chicken and shred or chop. Stir 1/2 cup of the sauce into the chicken. Fill each tortilla with 1/4 cup of mixture. Roll and place in a 12 x 7.5 x 2 casserole dish. Top with remaining sauce.
Bake at 350 degrees for 35 minutes.  Sprinkle with additional cheese and bake 5 more minutes. Remove from oven.
Garnish with olives, tomatoes and green onions.
Favorite Side Dish: Mexican rice. (I make rice and toss with fresh salsa for quick & simple.)

Another yummy dinner favorite...homemade Calzones! We make them simple & easy--the kids can help! I prefer the premade dough from Lowes (it's in a little freezer case by the fresh seafood). One package (about a handful) of that dough makes 4 Calzones.
  • Pizza Dough
  • Pizza sauce (Trader Joes!) or chopped fresh chopped Roma tomatoes
  • Skim Ricotta cheese (15 oz container)
  • Mozzarella cheese, shredded
  • Parmesan cheese, shredded
Add whatever extras you like from below:
  • minced garlic
  • mushrooms
  • chopped spinach or fresh basil
  • chopped peppers
  • ham or pepperoni
Follow package directions on dough, allowing it to thaw. In a mixing bowl, add 4 heaping spoonfuls of ricotta cheese. Add about 1 cup of mozzarella & 4 spoonfuls of parmesan. Stir well. 

Add other favorite fillings--amount is to your taste. Pull dough into 4 equal handfuls. Roll dough out to a large rectangle on a lightly floured surface.  Spoon 2-4 heaping spoonfuls of cheese filling into center. Fold dough over & pinch edges closed. Brush with butter. 

Follow directions on baking pizza dough. (For instance, Lowes brand bakes at 400 degrees for 20 minutes.) Serve with pizza sauce or diced tomatoes and a salad.

Grilled Onions

A perfect companion for grilled steak or salmon. The flavor will haunt you.
  • 4 medium-large sweet onions
  • 1 Tbsp. melted butter
  • 1-1/2 tsp. Dijon mustard
  • 1/4 tsp. Tabasco sauce
  • 1 Tbsp. brown sugar
  • freshly ground black pepper to taste
Peel papery skins off of onions and cut almost through, forming 8 wedges. Place onions on a large square of heavy duty foil.
Combine butter, mustard, and Tabasco sauce. Drizzle mixture over onions. Sprinkle with brown sugar. Bring up 2 opposite sides of foil and seal. Fold remaining ends to enclose each onion, leaving space for steam to build.
Arrange on medium-high grill, cover and grill 25 minutes or till onions are nearly tender. Make a 2-inch slit in top of each packet. Cover and grill 10 minutes more or till onions are lightly browned. Sprinkle with pepper. Serve in packet or remove. (Makes 4 servings)

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