I get a lot of people who ask about my spice rack- what do I keep in my kitchen, since we cook at home so much. I made a list of what I use, then I polled my Facebook friends. Below is a reflection of what we use most at home, plus what most of my foodie friends use too all combined into a handy dandy top ten list!
I prefer spices and herbs from
Penzey’s– They have the best quality and a wide variety. They tend to be a little more expensive, but they are very high-quality herbs and spices, and you will use much less than their cheaper counterparts. If you have a Penzey’s store near you, it’s worth checking out. Join their mailing list- they frequently have coupons for freebies and really good deals (and free shipping sometimes too if you don’t live close to a store). Penzey’s also sells their spices on Amazon!
Mural of Flavor
These are of course in addition to Table Salt,
Kosher Salt, a pepper mill for freshly cracked pepper, roasted garlic, granulated garlic, toasted onions, onion powder, and air-dried shallots. For me, these are pantry staples and every kitchen should have them, as they are used in so many recipes, in addition to the 10 above.
Talk Back: What are some of your favorite seasonings?
I love roast chicken and veg. It is one of my favorite meals to prepare and serve. It’s dead simple, it’s impressive, and there are always leftovers to repurpose.
So many veggies!
The other night I made a roast chicken with veg and I had enough meat leftover that I was able to stretch the meat into three meals: Roast Chicken and Veg,
Chicken soup (use the directions for using a rotisserie chicken), and chicken enchiladas ( this recipe, but I added 1 cup shredded chicken). Here is my fool-proof recipe for a tasty meal.
Bock Bock Bock!
Roast Chicken, Veg, and Gravy
1 whole chicken, rinsed and plucked of any errant feathers. Remember to remove the bag of giblets
1 stick of butter, softened to room temperature
1 teaspoon of each of the following:
Rosemary, Shallot Pepper, Parsley 2 cups of the following veggies, chopped into bite-size pieces: carrots, celery, zuchinni
1 cup of the following veggies, chopped: onion (I used sweet yellow), shallots, red bell pepper
4 cloves of garlic, diced
2 T. corn starch (this makes the recipe Gluten-Free)
1/2 c. water or chicken broth
Pre-heat oven to 350 degrees. In a small dish, mix butter and Rosemary, Shallot Pepper, Parsley.
Spread the butter mixture under the chicken’s skin. If there is any remaining, drop a dollop in the cavity and smear on the outside of the bird.
Stuff the cavity with veggies, place chicken breast side down in a baking dish.
Pour remaining veggies into the baking dish around chicken.
Cover loosely with foil, and bake the chicken for 20 minutes per pound.
About 20 minutes before the chicken is done, remove foil and finish cooking.
Chicken is done when internal temp reaches 165 degrees (we have this meat
thermometer) Remove the chicken from the oven, and allow to rest for about 15-20 minutes.
Remove chicken and veg from the pan and set aside.
In a saucepan, heat the juice/pan drippings and 1/2 cup water or chicken broth.
As the liquid comes to a boil, combine cornstarch and 1/2 c. cold water in a cup, whisk until lump free.
As the liquid comes a rolling boil, slowly stir in water/cornstarch mixture and stir constantly until it thickens. Season with salt and pepper, remove from heat.
Serve the chicken, veggies, and gravy with mashed potatoes (or cauliflower).
There are no photos of after it came out of the oven. The locusts (aka the dinner guests) descended upon the chicken and carved it up.
Talk Back: What is your favorite meal to serve guests?