Rosemary Chicken Quarters

So here we go with the cookbook more often format. Yesterday I pulled a package of chicken thighs out of the freezer when I got home from work. After a short nap and a canning project (more on that later) I started flipping through cookbooks and came across this recipe.



Rosemary Chicken Quarters

1 chicken quarter per person (thigh and drumstick together)
2 tblsp softened butter per chicken quarter
1 tblsp finely chopped fresh rosemary per chicken quarter
salt & pepper




1. Mix the butter and rosemary together until well combined. Lift the skin covering the leg and thigh and massage 2 tblsp of the butter evenly under the skin. Sprinkle with salt and pepper. Store in the refrigerator covered with plastic wrap until ready to cook.

2. When ready to cook, position the chicken over indirect heat and grill at medium heat until cooked through, about 45 minutes. Do not turn or the butter will spill out of the pocket. Chicken will brown nicely on all sides.



This was really good. I served it with yellow rice and green beans. It was not until we were eating that I realized I forgot to take a photo. At least we didn't eat all of it like the Cheddar Shrimp and Penne casserole.

I have regular rosemary in my garden and a variety that smells like curry. Next time I'll use the curry rosemary and see how it goes,,,,,we love curry.

Cordon Bleu Casserole

What is nice about this casserole is that I can use leftovers. We somehow always have leftover turkey and ham lurking in the freezer. This was a tasty way to use them up.

Cordon Bleu Casserole

2 cups cubed fully cooked ham
4 cups cubed cooked turkey
1 cup shredded Swiss cheese
1 large onion, chopped
1/3 cup butter
1/3 cup flour
1/8 tsp ground mustard
1/8 tsp ground nutmeg
1 3/4 cups milk

Topping:
1 1/2 cups soft breadcrumbs
1/2 cup shredded Swiss cheese
1/4 cup butter, melted

In a nonstick skillet, saute ham for 4-5 minutes on until browned; drain and pat dry. In a greased 2 qt. baking dish layer the turkey, cheese and ham, set aside.

In a saucepan, saute the onion in butter until tender. Stir in the flour, mustard, and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham and turkey. Combine topping ingredients; sprinkle over the top. Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbly.

Serves 6



I used a 2 quart round dish for this and we both agreed it would have been a lot better in a 13x9 pan. It was still very tasty. I did not have any bread to make soft breadcrumbs with so I used regular store bought ones. Not the same.

Cheddar Shrimp and Penne

So here it is, August 14th and I am finally getting around to posting two more recipes from July's cookbook. Between surgery (don't ask), a post surgical infection (nope) and time recovering (don't even think about it)the month of July went to pieces and since it is so late in August I am going to skip a cookbook for what is left of the month and start over in September.

Anyway here is one of the recipes I made. Unfortunately between pain pills and a glass of wine I forgot to take a picture until it was all gone. But it was really good!

Cheddar Shrimp and Penne

2 cups uncooked penne pasta
2 cloves garlic, minced
2 tblsp butter
2 tblsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups shredded cheddar cheese, divided
1 lb medium shrimp, peeled, deveined and cooked
1 can (15.25 oz) whole kernel corn, drained

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 1 cup of the cheese; stir until melted. Remove from heat.

Drain pasta; add pasta, shrimp and corn to sauce. Transfer to a greased 2 qt. casserole. Cover and bake at 350 for 25 minutes. Uncover, sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.

Serves 4-6




Four people knocked off this casserole, it was that good.