Cast Iron Baked Chicken w/ Sliced New Potatoes, Cut Green Beans, and Johnnny Cakes

December 21, 2019 at 6:42 PM | Posted in chicken | Leave a comment
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Today’s Menu: Cast Iron Baked Chicken w/ Sliced New Potatoes, Cut Green Beans, and Johnnny Cakes

 

 

For Breakfast this morning I toasted a Thomas Light 100% Multi Grain English Muffin and topped it with a Poached Egg. I also fried up 2 Jennie – O Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Partly cloudy and 49 degrees out today. Not too bad for late December! After Breakfast I went to Kroger to pick up a couple of last minute Gift Cards for Christmas. No more Christmas shopping, done! Stopped and got gas and then hit the car wash, my car needed it! Spent the rest of the afternoon watching Football and some Basketball. For Dinner tonight I prepared Cast Iron Baked Chicken w/ Sliced New Potatoes, Cut Green Beans, and Johnnny Cakes.

 

I cam across the recipe for the Cast Iron Baked Chicken on a episode of Cooks Country on our local PBS Channel. It looked and sounded delicious so that’s our Dinner tonight. To prepare it I’ll need; Hungarian Paprika, Salt, Pepper, Onion Powder, Granulated Garlic, 2 Chicken Breasts, Blue Bonnet Butter, Thyme, and a Cast Iron Skillet. The original recipe calls for a 3 pound bone-in chicken that you cut up. But being just me and Mom the 2 Chicken Breasts were enough. I also had to substitute Dried Thyme for the fresh Sprigs of Thyme. To prepare it; I got a Cast Iron Skillet and added 2 tablespoons of Extra Light Olive Oil to it and sit in the oven. I then heated the oven on 450 degrees. I love using Cast Iron Skillets. You can cook or sear something in it on the stove and then move it right into a heated oven. Plus they keep their heat so good. I have 5 different sized Cast Iron Skillets! As the Cast Iron and oven were heating I combined the Paprika, Salt, Pepper, Onion Powder, Dried Thyme, and Granulated Garlic in a bowl. Pat the Chicken Breasts dry with paper towels and sprinkled all over with the Spice Mixture.

 

When the oven is heated, remove hot skillet. Added Butter, let it melt. Placed the chicken in skillet. Transfer skillet to oven and bake for 15 minutes. Removed the skillet from oven and flip chicken. Return the skillet to oven and bake until breasts register 160 degrees. Let chicken rest in skillet for 10 minutes. Transfer chicken to a plate and spoon the pan juices over top. Its ready to serve! The Chicken came out moist and flavorful, browned up perfect! I’ve left the original recipe at the end of the post.

 

 

 

For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

 

 

 

I also opened up a can of Del Monte Cut Green Beans. I heated them up in a small sauce pan on medium heat. Stirred often until heated, then served.

 

 

 

 

And finally I made some Johnny Cakes. To prepare them all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. These Johnny Cakes work perfect with any meal! Excellent Dinner tonight. I’ll add this Chicken Recipe to my Keeper List for sure! The Chicken comes out so moist and delicious! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

  • I had more pictures but not sure what happened, they were deleted.

 

 

Cook’s Country Cast Iron Baked Chicken

INGREDIENTS
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed
2 tablespoons unsalted butter
6 sprigs fresh thyme

BEFORE YOU BEGIN
Our favorite cast-iron skillet is the Lodge Classic Cast Iron Skillet, 12″. Note that the cast-iron skillet should be preheated along with the oven; this is key to getting crispy, well-browned skin. You will not achieve the same type of browning with a conventional skillet. A 4-pound whole chicken will yield the 3 pounds of parts called for in the recipe. Our favorite paprika is The Spice House Hungarian Sweet Paprika.
INSTRUCTIONS

1 – Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.

2 – When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.

3 – Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 15 minutes longer.

4 – Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.

Seasoned Grouper w/ Baked Tater Tots and Jonny Cakes

June 19, 2019 at 6:40 PM | Posted in chicken, Ore - Ida | Leave a comment
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Today’s Menu: Seasoned Grouper w/ Baked Tater Tots and Johnny Cakes

 

 

To start the day off I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. Then I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links along with my morning cup of Bigelow Decaf Green Tea. Same weather outside! Passing thunder storms, humid, and 80 degrees. We’ve had so much rain in this are, like a lot of country. There’s flooding throughout our area. Friday is supposed to be sunny and clear, hope they are right! For Dinner tonight its Seasoned Grouper w/ Baked Tater Tots and Johnny Cakes.

 

 

 

 

 

I purchased the Grouper while at Jungle Jim’s International Market. They had them on sale and I just couldn’t resist from buying 3 fillets. I have a couple of the Gulf Coast Groupers in the freezer but I can’t walk away from a sale!

 

 

 

 

 

 

I rinsed the Grouper in cold water and dried it on a paper towel. I then sliced the Grouper into smaller pieces. To prepare the fillet I seasoned it with just a bit of Sea Salt and put the fillet in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillet was well coated. Shook off the excess off. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful.

 

 

 

 

As my Grouper was cooking I preheated the oven on 425° to bake some Ore Ida Tater Tots. Just bake at 425 degrees for about 15 minutes and done! The Tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup.

 

 

 

 

 

 


I also made a batch of Johnny Cakes. Sort of last minute add on, Mom wanted some. To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. The Cornbread works perfect with Chili! I had a Diet Peach Snapple to go with my Dinner. I took some of the Johnny Cakes and 3 Bean Turkey Chili over to Dad at the rehab center, which he loved. For Dessert/Snack tonight a bowl of Skinny – Pop Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 


Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

 

 


Ore Ida Tater Tots
If it’s not Ore-Ida, it’s not Tater Tots.
With their crunchy outside and fluffy inside,Tater Tots® potatoes are as tasty as they are fun. We should know, we invented them! Try them in our Tater Tots Casserole and other yummy recipes.

SERVING SIZE 86g

CALORIES 160
FAT 8g
SODIUM 420mg

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