Tag: oven

Gordon Ramsay’s Sticky Baked Chicken Drumsticks

This delicious recipe comes from the Chef’s book, Gordon Ramsay’s Healthy Appetite. Gordon also cooked this dish on The Rachael Ray show in front of a live audience,  teaching Rachael a thing or two about cooking. [1]

These drumsticks are super easy to prepare and cook, so don’t hesitate to whip up a batch for dinner or company. Gordon says they taste just as good the next day, so you might want to double or triple the recipe if you like left-overs.

Ingredients for Chicken:

  • Chicken Drumsticks, 10
  • Olive Oil
  • Sea Salt
  • Black Pepper

Ingredients for Glaze:

  • Rice Wine Vinegar, 3 Tsp
  • Lemon Juice, from 1 1/2 lemons
  • Fish Sauce, 3 Tbsp
  • Honey, 6 Tbsp
  • Sesame Oil, 4 tsp
  • Soy Sauce, 4 tsp

Cooking Instructions:

Pre-heat the oven to 400 degrees F. Coat drumsticks with olive oil, then season with salt and pepper. Arrange drumsticks in a single layer in a casserole dish, and bake for about 20 minutes. Prepare the chicken glaze while the drumsticks are cooking. Making the glaze itself is super easy. Just mix all of the glaze ingredients together, and it’s prepared!

Remove the Chicken Drumsticks from the oven after about 20 minutes and coat with the glaze. Return to oven and bake for another 20-30 minutes until nicely browned. Make sure to turn the chicken a few times during this part of the cooking.

Remove from oven and let rest for a few minutes before serving. Enjoy.

 

 

 

References

  1. ^ Gordon Ramsay’s Healthy Appetite (www.amazon.com)

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Garlic Roasted Chicken

Garlic Roasted Chicken

by Pam on October 15, 2012

It was a very cold and rainy day today so I decided to roast a chicken for dinner. There is just something so comforting to me about roasting a chicken on cold days. I rubbed garlic butter under the skin onto the chicken breasts.  I simply seasoned the bird with sea salt, freshly cracked pepper, and garlic powder. It was simple to prepare and the entire house smelled amazing while the chicken was roasting. The meat turned out flavorful, tender, and so juicy.

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.  Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.

Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.

Print[1]



Garlic Roasted Chicken




Yield: 8

Prep Time: 5 min.

Total Time: 1.5 – 2 hours



Ingredients:

1 5lb chicken
1/2 tbsp butter, softened
2 cloves of garlic, minced
Olive oil cooking spray
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste
5 large cloves of garlic
1/2 sweet yellow onion, cut into wedges
Fresh parsley

Directions:

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture. Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.

Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Baked Spaghetti with Ricotta

Baked Spaghetti with Ricotta

by Pam on October 11, 2012

I found this recipe on Cinnamon Spice & Everything Nice[1]  and had to make it immediately   I loved the idea of baking spaghetti with a layer of ricotta then topped with mozzarella, olives, and tomato slices.  It was fun to make and smelled amazing while it baked.  It was flavorful and delicious!  We all loved it, even my daughter who doesn’t like cheese, liked it.  I am excited to eat the leftovers for lunch tomorrow.

Preheat the oven to 400 degrees.  Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste.  Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in.  Add the spaghetti sauce and mix until evenly coated.  Place half of the spaghetti into the baking dish.  Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti.  Sprinkle the top with mozzarella cheese, olives, and tomato slices.  Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes.  Remove from the oven and let it cool for 5-10 minutes before slicing and serving.  Enjoy.

Print[2]



Baked Spaghetti with Ricotta




Yield: 8

Prep Time: 5 min.

Cook Time: 35 min.

Total Time: 40 min.



Ingredients:

8 oz of whole wheat spaghetti, cooked per instructions
2 1/2 cups of marinara sauce
10 oz of ricotta cheese
2 tbsp fresh basil, chopped
1 clove of garlic, minced
1 egg
2 tbsp Parmesan cheese
Sea salt and freshly cracked pepper, to taste
1 cup of fresh mozzarella, grated (more if desired)
2 tbsp black olives, sliced
1 tomato, sliced

Directions:

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cinnamon Spice & Everything Nice

References

  1. ^ Cinnamon Spice & Everything Nice (www.cinnamonspiceandeverythingnice.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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