Nigella’s One-Pan Chicken

This week’s I Heart Cooking Clubs theme is Family Favorites a la Nigella Lawson.  My husband and I love roasted chicken and potatoes, so as soon as I spied her recipe for One-Pan Chicken on the Food Network website, I knew I had to try it.  This was delicious!  I love how the juices from the chicken flavors the vegetables below.  I added herbs de Provence for a little extra flavor, but I’m sure it would be delicious without.  I can guarantee this dish has become a family favorite in this house.


Nigella’s One-Pan Chicken (Courtesy of Nigella and Food Network)


  • Olive oil
  • 1 (3 1/2 pound) chicken, cut into 8 pieces
  • 2 1/4 pounds new potatoes cut into 1/2-inch dice
  • 3 medium red onions, cut into segments
  • 16 garlic cloves, unpeeled
  • 3 red peppers, seeded and quartered
  • Coarse sea salt
  • 1/2 c chopped parsley leaves (I left this out, but I’m sure it would be great with it added.)
  • Herbs de Provence


  1. Preheat the oven to 425 degrees F.
  2. Get 2 baking dishes and pour in some olive oil to coat. Arrange the pieces of chicken, the potatoes, onions, garlic cloves, and peppers on them. (If you want to use 3 dishes and have got the room, do; the less packed everything is, the crispier the potatoes will be.)  Sprinkle both dishes with herbs de Provence.  Then drizzle some more oil over, making sure everything’s glossy and well slicked (but not dripping), sprinkle with the salt, and bake for about 45 minutes.
  3. When done (and test all the component parts), strew over the parsley and – I always do this – serve straight from the baking dishes.
Published in: on September 27, 2009 at 3:17 pm  Comments (21)  

Pigs in Blankets

I Heart Cooking Clubs is the creation of three of my favorite food bloggers:  Natashya of Living in the Kitchen with Puppies, Deb of Kahakai Kitchen, and Heather of girlichef.  These ladies make some totally awesome creations…visit their blogs to bask in the deliciousness.  The premise of the club is to make a chef or cook’s recipe according to a weekly theme.  The club is currently cooking the creations of the Domestic Goddess, Nigella Lawson, and the current theme is Party Treats.  I love Nigella!  She makes such homey, delicious food that’s easily accessible to everyone.  Now, there are tons of fun, original treats you can make for parties.  However, given my unrefined tastes and after seeing Nigella’s recipe on the Food Network website for Pigs in Blankets, I was all over them.  Nigella’s dough was a little different than what I’m used to when making pigs in the blanket…it was sort of biscuit-like.  It was a bit sticky, so I had to add a little more flour than the recipe called for.  Also, I didn’t have whole milk, so I used some fat free half and half, and I added a bit more cheese to the dough.  They were delicious!  I look forward to next week’s theme!


Pigs in Blankets (Courtesy of Nigella Lawson)


  • 2 cups plus 5+ tablespoons self-rising flour (depending on the texture of your dough, you may need a bit more)
  • 1 heaping teaspoon salt
  • 4 tablespoons grated sharp Cheddar
  • 1 cup fat free half and half
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1 package of cocktail sausages (I used Lit’l Smokies)

For glazing:

  • 1 egg, mixed with a splash milk and 1/2 teaspoon salt

Directions (Taken directly from the Food Network website…don’t you love how she describes the whole process?)

  1. Preheat the oven to 425 degrees F.
  2. Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough’s either too dry or too damp: add either more milk or more flour and fork together again until you’ve got a soft dough that’s not too sticky to be rolled out.
  3. Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn’t be the end of the world either, so don’t start getting out the geometry set: this is the roughest of instructions.
  4. Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it’s probably more efficient to do the whole batch of dough at 1 time).
  5. Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you’ve finished all your strips and then get to work with the remaining dough. Three baking sheets should do it.
  6. Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children.

Published in: on September 19, 2009 at 8:13 pm  Comments (17)  

A Blogger Buddy’s Recipe and an Award

Earlier this year, my blogger buddy, Cassie, from Foodie with Little Thyme! (Visit her blog ASAP….she makes awesome food!) posted a recipe from a 1974 Southern Living Cookbook here.  The recipe was titled “Husband’s Delight,” which cracked me up.  She wasn’t too impressed by the dish due to the abundance of noodles and cheese, but her kids sure liked it!  Now, I haven’t met a dish with noodles and cheese I didn’t like, so I figured I’d give the recipe a go.  Although admittedly unrefined, I ended up liking it :).  My husband thought it was good, too, so that makes it a winner at this house.  I did change the ingredients a bit from the original by using ground turkey instead of beef, increasing the amount of shredded cheese, and using cream cheese with onions and chives.


Husband’s Delight (Courtesy of Southern Living and Foodie with Little Thyme!)


  • 1 1/2 lb ground turkey
  • 1 8 oz tub cream cheese with onions and chives, softened
  • 2 c sour cream
  • 3 green onions
  • 2 tablespoons of butter
  • 2 8oz cans of tomato sauce
  • 1 t sugar
  • 1 t salt
  • Dash pepper
  • Dash of Worcestershire Sauce
  • 2 5oz packages of noodles
  • 4 c shredded cheese (yes, I like cheese a little too much)


  1. In bowl, mix cream cheese, sour cream and onions.
  2. Brown meat in butter.  Add tomato sauce, sugar, salt, pepper and Worcestershire sauce.
  3. Cook noodles according to package directions.
  4. In 2-quart casserole dish, alternate layers of noodles, beef mixture and sour cream mixture.
  5. Top with shredded cheese and bake at 350° until brown.

I was also the recipient of the Meme Award from Cassie.  Yea!  Awards!  Thanks, Cassie!  Now, for 7 things about me…hmmm.  I’m pretty boring but here goes:


  1. I procrastinate….a lot.  I put things off until the last minute all the time.  Why?  Dunno.  I’d make life a whole lot easier if I didn’t!
  2. My husband and I both have a wicked, warped sense of humor and are pretty good at finding something funny to say at all times.  It’s never boring at my house.
  3. I’m a total klutz.  I’ve had so many mishaps I’ve lost count.  My husband makes fun of me about it all the time.  Guess that’s one reason why I suck at organized sports.
  4. Fall is my favorite time of year.  I love the cooler weather and all the changing colors.  Well, and I love Halloween.  Candy corn mmmmm.
  5. I have natural colored red hair.  I got made fun of a lot as a kid, but it’s fashionable as an adult.
  6. I love Snoopy and Peanuts.  Guess I’m just a kid at heart. he he he
  7. I’m fascinated by the UK and would love to travel there someday.  I love me some BBC America!  And, they have some great cooking magazines and shows.
Published in: on September 16, 2009 at 5:45 pm  Comments (8)  

Slow Cooker Chicken Cordon Bleu

Yep, I’m still alive.  I’ve been working a ton of overtime at my new job the past few months and haven’t been particularly motivated to do any hard-core cooking.  Things are finally starting to settle down, so I’m looking forward to getting back to the kitchen!  I made this a while back.  Definitely not gourmet fare, but it was easy and delicious!

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Slow Cooker Chicken Cordon Bleu (Courtesy of All Recipes)


  • 6 skinless, boneless chicken breast halves, cooked and shredded
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 c milk
  • 4 ounces cubed ham
  • 12 ounces shredded Swiss cheese
  • 1 (8 ounce) package herbed dry bread stuffing mix
  • 1/4 c butter, melted


  1. Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
  2. Layer chicken breasts over the sauce. Cover with the cubed ham and 8 ounces of the Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers.
  3. Sprinkle the stuffing on top, and drizzle butter over stuffing.
  4. Cover and cook on Low for 4 to 6 hours or 2 to 3 hours on High.  Cover with the remaining 4 ounces of Swiss cheese in the last 10 minutes of cooking.
Published in: on September 6, 2009 at 4:42 pm  Comments (13)