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“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.” ~ Erma Bombeck

Ah…fall – my favorite time of year. I never thought anything could rival my lovely, perfect Fall season but now that I’m here in Northern CA – it does give it a run for it’s money…I have to say! Time seems to slow down in the fall…or is it that we just walk a lot slower so we can stay outside in the crisp autumn air longer?

But while we slow down, sit back, and enjoy the view, October quietly slips away and we surge into November before we can even count our Halloween loot! Then – it starts to loom over us – turkeys, hams, mashed potatoes, yeast rolls, sweet potatoes, green bean casserole, pumpkin pie -Thanksgiving is here and it’s time to plan. What will I serve? Who will be coming? Where will they all fit? How and when should I start preparing?

…and the Thanksgiving stress has begun…

Here at Simplicity Gourmet, we strive for just that, Simplicity. We want to help you take your normal Thanksgiving recipes that take hours to prepare and cut the time down so that you are out of the kitchen and making memories with your family and friends. Thanksgiving should be a special time of sharing and laughing and should not be wrought with stress, sweat, and frustration.

Up today, to conclude our holiday recipe swap, we have a turkey double header and a cherry 7-up Honey Ham that will knock you over! My kitchen at Thanksgiving can get rather hectic and not to mention, blazing hot! For years, my oven was cranked up from dawn til dusk and by the time the food hit the table, I could barely even stomach the food I had slaved over all day! Well, two years ago, I invested in one of our Waterless Turkey Roasters and let me tell you, it’s changed my life at Thanksgiving! It cooked my turkey in half the time, on top of the stove (no oven!), and it was the juiciest Turkey I have ever served (I couldn’t even get it out of the pan b/c the turkey meat was just falling off the bone)! So, good food and satisfied bellies equals tremendous investment to me!

We hope you enjoy all of the classic holiday favorites that we have created this week with you in mind. Make sure to let us know how your Simplicity Gourmet Thanksgiving turns out!

Happy Cooking!
Miss K

“An optimist is a person who starts a new diet on Thanksgiving Day.” ~Irv Kupcinet (If that’s not the truth…then, I’ve never heard it!)

…Put Down the Carving Knife and Step Away From the Turkey…

HERB ROASTED TURKEY

UTENSILS: Small Mixing Bowl, Oval Turkey Roaster

INGREDIENTS:
1 12-14 lb. Turkey, thawed,  1-2 cups Butter or Margarine, 2 TBSP Dried Sage, 2 TBSP Dried Oregano, 1 TBSP Garlic Salt, 1 TBSP Pepper, 1 TBSP Lemon Zest, 1 TBSP Ground Rosemary, 1 TBSP Basil

TO START:
Remove neck and giblet pack from the inside of the turkey, discard. Using your hands, gently separate the skin of the turkey from the meat of the turkey but do not remove the skin – you are making a pocket or the seasoning.

SEASONING:
In the small mixing bowl, cream the butter and all herbs. Using your hands, gently spread the seasoning mixture underneath the skin of the turkey and lay the skin back over the meat of the turkey.

TO FINISH:
Place the turkey into a cold roaster, breast down. Turn the heat to medium and cover. When the water seal forms (water bubbles will form around the edge of the cover), reduce the temperature to Medium Low. Allow 20-25 minutes per pound of turkey. Turkey will cook on low heat in ½ the time listed on a regular roasting chart.

DARN GOOD ROASTED TURKEY

UTENSILS: Small Mixing Bowl, Jumbo Turkey Roaster

INGREDIENTS:

1 12-16 lb. Turkey, thawed, 1-2 cups Butter, 1 Bottle of Darn Good Seasoning

TO START:
Remove neck and giblet pack from the inside of the turkey, discard. Using your hands, gently separate the skin of the turkey from the meat of the turkey but do not remove the skin – you are making a pocket for the seasoning.

SEASONING:
In the small mixing bowl, cream the butter and about 1/2 Cup of Darn Good Seasoning. Using your hands, gently spread the seasoning mixture underneath the skin of the turkey and lay the skin back over the meat of the turkey. Season the outside of the turkey generously with Darn Good Seasoning.

TO FINISH:
Place the turkey into a cold roaster, breast down. Season the underneath. Turn the heat to medium and cover. When the water seal forms (water bubbles will form around the edge of the cover), reduce the temperature to Medium Low. Allow 25-30 minutes per pound of turkey. Generally, your turkey will cook on low heat in ½ the time listed on a regular roasting chart.

NOTE: You could also invest in a turkey injection kit. Melt down the butter and combine with Darn Good to use as your injection base. It’s ridiculous how good it is!

CHERRY 7-UP HONEY HAM

UTENSILS: 12 qt Roaster, toothpicks, small mixing bowl

INGREDIENTS:

1 6-8 lb. Ham, cooked, 1 Bottle of Honey, 1 Cup Brown Sugar, 2 Cups Cherry 7-Up, 1 Jar Maraschino Cherries, 1 Can Crushed Pineapple, 20 Whole Cloves

INSTRUCTIONS
Place the cherries individually on toothpicks. Prepare the Ham by scoring and pressing the Whole Cloves and the cherries stick alternately into the scores.

In a small mixing bowl, pour the crushed pineapple and brown sugar; stir until the brown sugar has dissolved. Place the ham into a cold Dutch Oven. Pour 7-UP and pineapple mixture over the top. Cover completely with the bottle of Honey.

Cover with the dome cover and cook on medium heat until the water seal forms. Reduce the temperature to low and allow to cook for an 1-2 hours to heat through; every 20 – 30 minutes, ladle sauce over the top a few times and recover.

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There’s so much going on at Thanksgiving…but you just can’t forgot to put some sort of sweetened vegetable on your table…it just wouldn’t be prudent. In the south, no one knows how to do that better than we do!

These carrots and sweet potatoes are so easy and quick – here’s two recipes you don’t have to spend all day slaving over the stove for…which means just a little more time is spent having fun with your family!

Happy Cooking!

Miss K

MAPLE GLAZED CARROTS

UTENSILS: 3 qt, 2 qt, 2 qt Casserole Insert

INGREDIENTS: ½ Cup Pure Maple Syrup, 1 Cinnamon Stick, ¼ Cup Orange Juice, 2 Oranges, peeled, seeded, and roughly chopped, ½ Cup Water, 1 ½ TBSP Cornstarch,
1 lb Carrots, chopped, ½ tsp Salt, ¼ tsp Freshly Ground Pepper, ½ Cup Chopped Parsley

INSTRUCTIONS:

• Place 2” of water in the 2 qt saucepan; pop the 2 qt casserole insert into the pan. Fill the casserole insert with maple syrup, cinnamon stick, orange juice, & orange juice. Place the lid on, whistle open, and cook on medium heat.
• Mix the water and cornstarch until smooth; when the whistle sounds stir the cornstarch slurry into the maple glaze. Cover, whistle open, and allow to whistle again. Close the whistle to “V” for vent and reduce the temperature to low.
• Meanwhile, slice the carrots on the #4 Cone. Toss with parsley, salt, and pepper. Then, toss the carrots with the orange glaze.
• Add the carrots to the 3 qt and cover, whistle open. When the whistle sounds, close the whistle and turn the burner off. Allow to stand covered for 12 minutes. Stir and serve.

APRICOT GLAZED SWEET POTATOES

UTENSILS: 4 qt Roaster, Jumbo Saute Pan

INGREDIENTS: 2-3 Large Sweet Potatoes, GLAZE: ½ Cup Water, ½ Cup Pure Maple Syrup, ½ Cup White Sugar, ½ Cup Brown Sugar, ¼ Cup Orange Juice, ½ Cup Honey, 1 TBSP , Lemon Juice, 2 TBSP Butter, 1 tsp Cinnamon, ½ tsp Whole Cloves, ½ tsp Ground Nutmeg,
Pinch of Salt, Pinch of White Pepper, 1 ¼ Cups Chopped Dried Apricots, 1 Cup Chopped Pecans

INSTRUCTIONS:

• Scrub the sweet potatoes really well, slice on the #4 cone, wash, and set aside.
• Place the water, syrup, brown sugar, and orange juice in the saute pan. Stir over medium heat until the sugar dissolves (about 1 minute). Bring the mixture to a simmer, and cook for about 5 minutes until the mixture is thick and syrupy. Remove the cloves.
• Add the honey, lemon juice, butter, cinnamon, cloves, nutmeg, salt, white pepper, apricots, and pecans. Return the glaze to a boil then turn the burner to low and simmer for 5 to 7 minutes.
• Spray the bottom of the large skillet with non-stick spray. Place half the sweet potatoes in the bottom of the large skillet. Pour half of the glaze over the top. Repeat this layer.
• Cover, whistle open, and cook on medium heat.When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to cook for 12-15 more minutes or until the sweet potatoes are tender.
• Serve and enjoy!

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All my life, I’ve had a torrid love affair with…cream of mushroom soup. I love it – I love it on potatoes, rice, gravies, vegetables, meats – I. Love. It. I always have 4 cans of 99% Fat Free Cream of Mushroom on hand for any occasion…it’s a Top Ten pantry staple. So…naturally one of my all time favorite Thanksgiving dishes is a classic Green Bean Casserole – oh, the anticipation!

A few years ago – my cooking school buddy at the time, Louisiana native, Mrs. Stella Robider – shared her family’s recipe with me – and I was hooked. Since Thanksgiving is no time to save on calories – she goes all out – adding cheese and bacon – and in true Cajun style, a generous helping of her own personal seasoning – Darn Good Seasoning!

I love mushrooms – so, I added in a can of sliced mushrooms along side her recipe and it’s just perfect…no Thanksgiving table is complete without it! Bon Appetite!

Happy Cooking!
Miss K

CREOLE GREEN BEAN CASSEROLE

UTENSILS:  Large Skillet, Griddle, Master Kut

INGREDIENTS:
4 cans French-style String Beans, 1 ½ – 2 Cans Cream of Mushroom Soup, ¼ lb. Bacon, cooked, ¾ Cup Shredded Velveeta Cheese, Cayenne pepper to taste, 2 Big Cans French Fried Onions, 1 Small Can Sliced Mushrooms, ¼ tsp. Darn Good Seasoning, Butter

INSTRUCTIONS:

·    On the griddle, cook the bacon until crispy. Chop and set aside.

·    Rinse and drain string beans. Mix beans, soup, bacon, cheese, mushrooms, pepper, and Darn Good together in a mixing bowl.  Be sure that all ingredients are mixed well; the mixture will be juicy.

·    Butter the Large Skillet and fill halfway; sprinkle w/ Darn Good. Place a thick layer of French Fried Onions on top and repeat that layer one more time.

·    Cover, whistle open, and cook on Medium heat until the whistle sounds. Close the whistle (do NOT remove the lid) and turn the burner off. Allow to stand 10-15 minutes to set

·    Before serving, sprinkle with a fresh layer of French fried onions and serve.

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Have you ever wondered what a “Parsnip” is like? Well, wonder no more!

I think that a lot of people are intimidated by the way parsnips look and therefore, shy away from them…which makes me very sad for them. Don’t judge a book by its cover! Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie.

They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot). Parsnips have historically been the favored vegetables for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds.

Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and loosing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.

Parsnips are at their best in the winter after the first frost – the cold turns their starch into sugar which gives them their sweet flavor. They are available at your grocer from late fall through early spring – so, for many of you out there, it’s prime time for parsnips in your area! When you get your parsnips home from the store, it’s best to wrap them in a moist paper towel and store in a dark location in your fridge. They will keep for two weeks or longer, making them an ideal vegetable to buy in bulk!

So, this year for Thanksgiving – try out my mashed ½ and ½ recipe below…with a little good ole Southern Style Giblet Gravy on the side. It’s not one for the hips – no skimping at Thanksgiving! I promise it won’t disappoint…for those or you adventursome enough…go for ALL parsnips…I dare ya!

Happy Cooking!
Miss K

MASHED ½ & ½

UTENSILS: 4 qt Saucepan

INGREDIENTS: 4 Golden Yukon Potatoes, 6 Parsnips, 2 Cups Low Sodium Chicken Broth, ½ Pint Cream, ½ Cup Butter, Salt & Pepper

Peel and cube the potatoes and parsnips (you could also use all parsnips – you would need 2 ½ – 3 lbs). Combine in the 4 qt saucepan with the chicken broth. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the whistle valve to “V” for vent and turn the burner to low. Allow to cook 12-15 minutes longer or until tender.

Meanwhile, heat cream (could also sub any % milk that you wish) & Butter in the 1.5 qt saucepan on low heat until the butter is melted and the cream is heated through. Cover, whistle closed, and set aside until the potato/parsnip mixture is ready. Mash the potato/parsnip mixture with an mixer on low speed. Slowly add the cream mixture until smooth. Season with salt and pepper to your taste. For an extra kick, you could add 2-3 tsp minced garlic if you like.

MUSHROOM GIBLET GRAVY

UTENSILS: 3 qt Saucepan, 1.5 qt saucepan, 10” Saute Pan

INGREDIENTS: 4 cups turkey or chicken stock, Giblets from 1 turkey, 2 chicken bouillon cubes, 2 tablespoons reserved stuffing mixture, 3 tablespoons cornstarch, 1/3-cup cold water, 2 pints button mushrooms, sliced, 3 tablespoons butter, 1 hard boiled egg, sliced, Salt and freshly ground black pepper

INSTRUCTIONS:

·    Place three soaking wet paper towels in the bottom of the 1.5 qt saucepan. Place the egg in the pan. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle, and turn the burner to low. Allow to cook 15 minutes. Pour out the hot water and allow to soak in cold water to cool down for peeling.

·    Meanwhile, saute the mushrooms and butter on medium heat in the 10” saute pan. Bring the stock and giblets to a boil on Medium High heat in the 3 qt saucepan. Add the stuffing and bouillon to the 3 qt saucepan. Make a slurry by mixing the water and cornstarch. Add to the 3 qt saucepan. When the mushrooms are browned, add to the 3 qt saucepan too.

·    Peel and slice the eggs and add that along with salt and pepper to taste.

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Simplicity Gourmet brings you “Katie’s Kitchen” – up this week, Thanksgiving Hit Parade beginning with a Holiday staple – Bread Stuffing!

My Nanny was the queen of Thanksgiving! I really don’t know how she did it. I have an image of her bent over, peering into the stove, with her reading glasses perched on the end of her nose examining that turkey, and being surrounded by about 10 different casseroles ready to be heated up to “golden and bubbly” – ah…I can just smell it now!

When I think about all of my favorite things that she made, one thing sticks out more than any other – stuffing! Now, our family calls it stuffing – some calling it dressing. I’ve heard it described as when it’s baked IN the turkey, it’s stuffing; when it’s baked OUT of the turkey, it dressing. So, I guess, technically, I’m giving you her Dressing recipe, if we go with those rules.

Now, she never lacked in taste and flavor, but she also knew you didn’t have to start from scratch always – you could start with something from the store and make it your own – something fabulous! Sandra on the Food Network calls that “Semi-Homemade”…we call that “Doctored Up.” I hope you enjoy this Thanksgiving favorite of my family’s – and that you have a joyful Thanksgiving!

Miss K

NANNY’S “DOCTORED UP” STORE STUFFING

UTENSILS: Large Mixing Bowl, Jumbo Saute Pan, Electric Skillet

INGREDIENTS:
2 Large Bags Pepperidge Farms Herb Stuffing, 1 Bag White Bread, toasted an shredded, 3-4 cans Chicken Stock, 1 Medium Onion – Diced, 2 Large Stalks Celery – Diced, 3 TBSP Ground Sage, plus more for later, 2 Cans Cream of Mushroom Soup, ½ Stick of Butter/Margarine, Salt to taste, Butter Flavored Pam

TO START:
Saute onions, celery, butter, salt, and sage for 10 minutes in Saute Pan or until onions and celery are tender.

MIXTURE:
Combine Stuffing, Bread Crumbs, Saute Mixture, Soup, and 2 cans of Stock. Taste your mixture – this is important because tastes vary – add sage and salt as desired. Mixture should be very moist but not watery. If mixture is too dry, add stock and mix until the right consistency is reached. If the mixture is too wet, add more slices of cubed toast to soak up the excess moisture.

TO FINISH:
Spray Cooking Spray on the Electric Skillet. Do no pre-heat. Pour mixture into the skillet and cover. Cook on 350? until the water seal forms (lid will spin freely – do NOT remove lid). Reduce heat to simmer, bake for 15-20 minutes. Turn the heat off and allow to sit, covered, for 10 more minutes. Remove the lid and check consistency – if desired, cook an additional 5-10 minutes on the lowest heat setting. Bottom will be browned and crispy; it it’s too dry, you can baste it with a little bit of stock to remoisten.

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Simplicity Gourmet brings you “Katie’s Kitchen – Sunday Dinner Special Edition” – up this week, the family favorite classic in half the time – Lasagna!

Oooo – it’s Friday – which means, time to get to get those wheels turning on your Sunday Dinner options, right? Well, don’t crank too long – I’ve got the solution for you – Lasagna! I’ve recently relocated to Sacramento, CA and this week, I’m really missing all my friends! My old roommate Jenna, who is also one of my best friends, L.O.V.E.S. lasagna! We had it all the time – I would often make it to lure her into not falling in love and leaving me until I fell in love too – so we’d leave each other at the same time….perfectly rational, right?

Well, she ended up turning this tactic around on me though, and she made it to lure herself…a man! She learned too easily that food really is the way to a man’s heart…and I learned that food is NOT the way to a woman’s…she did fall in love before me and she did leave me …and now she makes lasagna for her new best friend – her hubby Paul. Who incidentally, I just can’t help but love and am so glad he’s added to our circle…he’s lovingly my BBFFN (Best Boy-Friend For Now)…you know…til I find my own…and I’m banking on this lasagna to help me with my efforts!

So, to comfort myself this week and remind myself of my lovely dinners with my old pal Jenna, I’m making Skillet Lasagna! You will love this fast family favorite that will leave you more time to snuggle with your hubby this weekend!

Happy Cooking!
Miss K

UTENSILS: Medium Mixing Bowl, Small Skillet OR 1 ½ qt Saucepan, Large Skillet

SERVES: 6-8 / TOTAL COOK & PREP TIME: 45 minutes – 1 hr

INGREDIENTS: 1 lb Ground Turkey (or Lean Beef), 1 Cup Chopped Fresh Basil, 1 Cup Chopped Fresh Spinach, ¼ Cup Finely Diced Onion, 2 Garlic Cloves (Minced), 1 handful Fresh Parsley (Minced), 40 oz Pasta Sauce (any kind, your choice), 1 Small Can Sliced Mushrooms (optional), 1 Small Pkg Ricotta Cheese or Cottage Cheese, 4 Cups Shredded Mozzarella or Italian Cheese Blend, Italian Seasoning Blend, Garlic Powder, Darn Good Seasoning, a couple of dashes of chicken stock. ½ Small Box Lasagna Noodles (uncooked)

Preheat the small skillet on medium heat. Add the ground meat and season lightly with Darn Good Seasoning; cover, whistle open, and cook on medium heat. When the whistle sounds, remove the cover and stir the meat, breaking it up into small pieces. Saute until it’s all browned and remove from juices to the mixing bowl, leaving the juices in the bottom of the pan. (if there aren’t enough juices, this is when you would add a few dashes of stock to the pan).

Add the minced fresh garlic and onions to the pan and saute until tender; add to the meat.

Add the spinach, parsley, sauce, mushrooms, and a few dashes of garlic powder & Italian Seasoning Blend to the meat and stir well to combine.

In a cold large skillet, begin to assemble the lasagna in this order: sauce, noodle, ricotta, sauce, ½ Basil, sprinkle of garlic powder, sprinkle of Italian seasoning, shredded cheese. REPEAT: sauce, noodle, ricotta, sauce, ½ Basil, sprinkle of garlic powder, sprinkle of Italian seasoning, shredded cheese. NOTE: Sauce should always be touching the noodle so the moisture from the sauce will cook the noodle. Sprinkle the very top with a few dashes of Italian Seasoning Blend.

Cover and cook on medium heat, whistle CLOSED, for 15 minutes (You’re baking – whistle closed). Then, reduce to between low and medium low for 15-20 minutes or until the noodle is cooked through. For best results, I allow mine to sit covered for at least 15-20 minutes before I serve it so that it can firm back up – it’s kind of juicy right off the bat.

Serving Suggestions: Make with Whole Wheat pasta – it’s better for you and tastes exactly the same! Serve with a green veggie or nice simple side salad and some yummy garlic bread!

Electric Skillet Modifications: 15 minutes on 300 / 10 minutes on Simmer / 15 minutes unplugged and coverd; you may need more sauce and cheeses depending on the size of your skillet.

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Simplicity Gourmet brings you “Katie’s Kitchen” – up this week: American Casserole – a cheesy broccoli & chicken rice casserole that will have your family begging for more!

I love casseroles – one pot stops and nine times out of ten, they are just really yummy comfort foods. Like my dinner from last night – broccoli chicken n’ rice casserole! Yummy!

I grew up on broccoli with cheese – any way you put – I just love that combo. I don’t know a kid that doesn’t! As I’ve gotten older, I’ve learned to like my broccoli w/o cheese and I really do love it any way I get it – it’s my favorite. But sometimes, every once in a while, I do get a hankering for days of old and the taste of broccoli w/ cheese. So, the good, old fashioned “American Casserole” was born and has been a crowd pleaser ever since.

What do I love the most, though? I love that you just throw it all in a pot – no ovens, no precooking the rice – just throw it all in and in 30 minutes you have a fabulous, flavorful meal that your family is going to love!

Happy Cooking!
Miss K

UTENSILS: Large Skillet, Medium Mixing Bowl

INGREDIENTS: 3 Large Chicken Breasts, 2 Cans 98% Fat Free Broccoli Cheese Soup, 1 Broccoli Cheese Lipton Rice Sides (or 1 Cup Basmati Rice), 1/3 Cup Skim Milk, 1 Small Can Sliced Mushrooms (optional), Darn Good Seasoning, 2 Cups Shredded 2% Cheddar Cheese, 2 Cups Baby Broccoli Florets

Season the chicken on both sides with Darn Good; preheat the pan on medium heat. When it’s preheated, add the chicken, cover (whistle open) and cook on medium heat.

Meanwhile, in the mixing bowl, mix together the rice, soup, milk, broccoli and mushrooms. Season w/ a few dashes of Darn Good as well.

When the meat whistles, uncover and flip the meat. Cut the chicken into bite sized pieces and saute until no pink is showing. Cover the chicken w/ the rice mixture, then the shredded cheese, and recover, whistle open.

When the whistle sounds again, turn the knob to “C” for closed and reduce the temperature to Low; cook for 10 minutes. Then, turn the burner off and allow to stand covered for another 10 minutes before serving.

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Simplicity Gourmet Presents “Katie’s Kitchen” – Up this week: Sunday Dinner ~ Italian Roasted Chicken & Veggies

Before I invested in waterless cookware, I had almost given up on chicken. I just couldn’t ever get it right – it was either always so dry that I could hardly swallow it or I had to cook it in so much oil or butter that it wasn’t really worth the health benefits of such a lean meat. Waterless cookware really has turned my kitchen around and I have once again fallen in love with the 1st white meat: chicken.

My house is filled with the most yummy aroma right now as I am preparing my Sunday dinner in advance – and it’s all for you. This succulent chicken is so juicy and tender that you will have a hard time even getting it out of the pan before all of the meat just falls off the bone!

Market Tip of the Day: I got a really good deal on a 5 lb whole chicken at the market – $.99 / lb – you can’t beat that…so…I got three! The best tip I can give you is when the most expensive thing in the store – meat – goes on sale – buy it in bulk and freeze it! I racked up on three whole chickens, 16 jumbo chicken breasts, and a 2 lb pork roast for under $30 total – I’m pretty happy about that! I just put the meat in individual quart freezer bags – some with different marinades, some plain – and then put all of those quarts into a gallon freezer bag. Then, I marker the date they are going in on the bag and freeze them. I just unthaw them one or two at a time as needed and save a whole lot of money in the process.

I hope you choose to make your family this easy sit down Sunday dinner this weekend – it only takes about 10 minutes to prep and the pot does the rest! Have a fabulous weekend!

Happy Cooking!
Miss K

UTENSILS: 8” Chef Knife, Large mixing bowl, Cutting Board, 6 or 8 qt Roaster

INGREDIENTS: 5-6 lb Whole Chicken, 1 – ½ lbs Small Red or Fingerling Potatoes, ½ Large Vidalia Onion, 1 Small bag Baby Carrots or 2 Cups Sliced Carrots, 1 Bottle Italian Dressing (any kind – your favorite), 2 cans Cream of Chicken Soup (I get the 98% fat free kind), 6-8 Garlic Gloves, Fresh Basil, Thyme, Rosemary, & Parsley

INSTRUCTIONS:

Unpackage the chicken, removing the gizzard, heart, and liver parts. Rinse the chicken with cool water, removing any remaining juices. Using your hand, separate the skin from the meat to form pockets. Squeeze ½ the bottle of Italian Dressing between the chicken skin and meat; set on a glass or plastic surface to marinate while you prepare the rest of the meal. **Wash the sink and your hands thoroughly with anti-bacterial soap.

On the cutting board, finely chop a large handful of parsley and 5-6 Basil leaves – adding ¾ of it to the mixing bowl and ¼ of it underneath the skin covering the chicken breast. Remove the leaves of 2 stems of thyme and 1 stem of rosemary, adding them to the mixing bowl; remove the leaves of 1 stem of thyme and ½ stem of rosemary, adding them underneath the skin covering the chicken breast. Coarse chop the garlic cloves and add them to the vegetable mixture.

Wash and add the potatoes (if they are large, halve or even quarter), carrots, and chopped onion to the mixing bowl. Add ½ Cup of Italian Dressing and 1 can of cream of chicken soup to the vegetables and stir to coat evenly.

Place the chicken breast side down into a cold Roaster (6 or 8 qt); add the vegetables around the chicken. Cover and cook on medium heat until the whistle sounds. Close the whistle, reduce to low, and continue to cook for at least 1 hour. TIP: For the juiciest chicken, I let it cook for at least 1 ½ hours, but it’s cooked through after about 1 hour from the time it whistles.

Remove the veggies into a serving dish; remove the chicken onto a serving platter. To make a gravy, strain the juices through a cheese cloth lined strainer or a fine mesh strainer, keeping the juices, discarding any solids. Return the juices back to the pan, add the other can of cream of chicken soup and bring to a simmer on medium high heat. To thicken a bit, sift in about 1-2 TBSP of flour until your desired constancy is reached for the gravy.

Serve and enjoy!

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Simplicity Gourmet brings you “Katie’s Kitchen” – up this week: Low Fat Chicken Alfredo!

I L.O.V.E. Alfredo sauce – I will always, always choose it over a marinara sauce. However, over the years, as my cooking knowledge has grown, I have a hard time eating straight up butter, cream, and cheese – something just feels wrong about it.

Yet…I still love it – I can’t deny it – I have had a lifelong love affair with this creamy white sauce that I’m just not prepared to end. So…after much thinking, researching, and taste testing – I think I’ve finally found my happy medium ground! With a special kick of Darn Good Chicken – you just can’t go wrong with this one!

Happy Cooking!
Miss K

Low Fat Chicken Alfredo

UTENSILS: Small Skillet, 6 qt, 2 qt saucepan

INGREDIENTS: 2 Chicken Breasts, 3 Cups Non-Fat Evaporated Milk (24 oz), 1 TBSP Butter, 2 TBSP Cornstarch dissolved in 2 TBSP Hot Water (slurry), Garlic Powder, Salt, Pepper, Nutmeg, 1 Cup Part Skim Parmesan Cheese, 5-6 Cherry Tomatoes (quartered), , 1 Cup Fresh Spinach (chopped), 1 Small Can Sliced Mushrooms, 3-4 Fresh Basil Leaves (chopped), 1 lb Whole Wheat Noodles (any kind – I used Penne), Parmesan for garnish, Darn Good Seasoning

INSTRUCTIONS:

TO BEGIN:

Fill the 6qt ¾ full of water. Add salt and a drizzle of olive oil to the water; heat on medium high until boiling. Add the pasta, give it a quick stir, and cook for 10 minutes on medium heat. Drain and toss to keep from sticking. Set aside.

Pre-heat the Small Skillet on Medium Heat. Season the chicken on both sides with salt, garlic powder, fresh cracked pepper, and Darn Good Seasoning. Set aside.

MEANWHILE:
While the water is coming to a boil, add the milk and butter to a cold 2 qt saucepan. Bring to a simmer on medium heat, stirring occasionally to keep from scorching.

When the small skillet is heated through, add the chicken. Cover, whistle open and continue to cook on medium heat. When the whistle sounds, flip the chicken and recover, whistle closed. Continue to cook on low heat for 10-12 minutes or until cooked through.

TO FINISH:
When the milk is simmering, add the cornstarch slurry and stir until it thickens. Reduce the temperature to between low and medium low. Add a pinch of nutmeg and then begin to season with garlic powder, sea salt, and fresh cracked pepper to your tastes. At the very end, add the parmesan cheese and mushrooms, stirring constantly so the cheese melts completely and does not scorch and the mushrooms are heated through. Cut the chicken into thin strips or bite size pieces and add to the sauce.

Chop the spinach and basil; slice the tomatoes – set aside.

Toss the sauce with the pasta; at the last minute, add the spinach, basil, and tomatoes and toss lightly. Sprinkle with reserved parmesan cheese.

Serve with a nice baby greens salad with your favorite light dressing.

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