pinkapronpreview.com

I’m what you call a “quality timer” – I love to be at home, talking and laughing and sharing – it’s those intimate moments that I crave so much to build up a strong foundation in all the relationships in my life. Valentine’s Day is upon us and I feel it’s my duty to help you create just that for your sweetie – a quiet, intimate moment in time for the two of you to just enjoy each other. So, this week, I thought I’d help you out with a Simplicity Gourmet Valentine’s Day dinner – just the thing to remind you what a great investment you truly have made for your family and for your life!

I love “one pot stop” dishes that I throw everything in the pan and turn it on and let it go! No thinking, no watching, no nothing…except good eatin! Last week, we explored the benefits of stack cooking, so, this week, I’d like to revisit this cooking method and dazzle you some more with an Italian Roasted Chicken & Veggies and Chocolate Surprise cake.

I hope this Valentines’ Day is extraordinarily special for you. Check back with us this week for a couple of those added particular touches to add to the day to make your beloved feel extra special!

Happy Cooking!
Miss K

UTENSILS: 6 qt or 8 qt Dutch Oven, Rack, Small Mixing Bowl, Large Mixing Bowl, 2 qt casserole/double boiler

INGREDIENTS:
3-5 lb Whole Chicken, 1 Bottle Fat Free Italian Dressing, Garlic Powder, Italian Seasonings, 2 Sprigs of Rosemary, 4 or 5 Fresh basil leaves (coarsely chopped), 1 Small Bag of Baby Carrots, 2 Cans of Diced Tomatoes with Italian Seasoning, 8-10 Red Potatoes (quartered), 4-5 Celery Stalks (Diced), ¼ Vidalia Onion (thinly sliced), 1 Small Container Fresh Sliced Mushrooms (optional), 1 Cups of Chicken Broth, 2 TBSP Chicken Bouillon Granules, Freshly Ground Black Pepper, ½ Box Chocolate Cake Mix, ½ Carrot (shredded), ¼ Small Zucchini (shredded), 1 Egg, 2 TBSP water, 1 Can Cherry Pie Filling, Cooking Spray

DAY AHEAD: Separate the chicken skin from the meat by running your hand in between. Squeeze the bottle of Italian dressing under the skin and store in the refrigerator overnight to marinate.

TO MAKE: Remove the rosemary sprigs from the stem and discard the stem. Dissolve the chicken bouillon in the chicken broth and set aside. Combine the chocolate cake mix, 1 egg, 2 TBSP of water, shredded carrots and zucchini in the small mixing bowl. Set Aside. Combine the carrots, onion, tomatoes, potatoes, celery, mushrooms (optional), chopped basil, and rosemary sprigs in the large mixing bowl. Add the chicken broth when the bouillon is fully dissolved. Set aside. Season with garlic powder, Italian Seasonings, and fresh pepper to taste. Season the outside of the chicken generously with garlic powder & Italian seasoning. Place the chicken in a cold Dutch Oven, breast side down. Season the other side generously with garlic powder and Italian seasoning. Add the vegetables all around. Spray the double boiler with non stick spray and add the can of cherry pie filling. Add the cake batter on top of that. Place the rack over the chicken and the cake on top. Cover with the dome cover and turn to medium heat. When water starts to bubble around the edges, reduce the temp to between low and medium low. Cook for about 1 & ½ to 2 hours.

Tweet This Post