Savory Slow-Roasted Baked Chicken

I have some more recipes for your weekend cooking that are quick, easy and absolutely delicious.  Before I get to those, I’d like to share with you a secret recipe for a savory slow-roasted chicken. This recipe shows you how to make a perfect chicken that is both moist and flavorful.

This recipe is only one of the classic recipes featured in the “Memory Lane Meals” cookbook.  In this book, you will find a collection of warm, welcoming meals that are so important to our daily lives.   You’ll discover how simple it is to prepare the kinds of meals that we all grew up with.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

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New Secret Recipe
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Savory Slow-Roasted Baked Chicken

1 whole large roasting chicken
salt and pepper to taste

Basting Sauce:

1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)

Preheat oven to 275 degrees F.

In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.

Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.

Put in 275 degree oven for 30 minutes, removing cover and basting twice.

After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.

Remove from oven and let stand 5 minutes before carving.

Servings: 4

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Barbecue Potato Chip Chicken Nuggets

Double-Fired Porterhouse

Broccoli and Garlic Penne

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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Chili’s(™) Classic Nachos

Today I have a secret recipe for one of my favorite appetizers served at Chili’s.  The classic nachos are a simple dish, but it packs lots of flavor.  Crisp tortilla chips are topped with seasoned chicken, cheese and jalapeno slices.  This dish is great for when you’re entertaining guests or just enjoy them as an evening snack.

You can always find more secret recipes from Chili’s in our Secret Recipe Archive: Go Here

Enjoy!

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Chili’s(™) Classic Nachos
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16 tortilla chips (Large and whole, not broken)
1 vidalia onion (cut in half and sliced)
1/2 cup mild cheddar cheese (shredded)
1 (1 ounce) envelope of fajita seasoning mix
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 cup lettuce (shredded)
1 uncooked boneless chicken breast (cut in strips)
1/2 cup monterey jack cheese (shredded)
1/2 cup of pace thick & chunky salsa
2 tablespoons sour cream
pickled jalapeno slices

Saute the chicken, onions, & peppers as directed on the seasoning pack.When done, drain mixture and set aside.

Place the tortilla chips in a circle on a large plate that is oven proof or microwaveable.

Layer the chicken, onions, & peppers on top of the tortilla chips.

Layer the shredded cheeses on top of the chicken, and top with jalepeno peppers.

Place the plate in oven at 350 degrees just until the cheeses are melted or microwave on medium.

When the nachos are ready, add the shredded lettuce in the middle of the platter.

Top the lettuce with the salsa & the sour cream and guacamole.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Obika’s Chilled Organic Tomato Soup

Today’s 5 star secret recipe comes from Obika Mozzarella Bar in Los Angeles.  Tomato soup doesn’t get any more fresh, simple or fast than this recipe.  Essentially this chilled soup consists of a purée of fresh ripe tomatoes.  The secret to this dish is using quality ingredients so make sure you select the best tomatoes and use fresh basil.

This soup pairs nicely with this tomato, cucumber and red onion salad from our forum: Go Here

Enjoy!

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Obika’s Chilled Organic Tomato Soup

2 pounds vine-ripened tomatoes
Salt and black pepper
4 to 6 tablespoons olive oil
Fresh basil leaves, for garnish
2 to 3 dozen croutons, for garnish
4 to 6 tablespoons stracciatella di burrata or burrata cheese, for garnish

Cut the tomatoes into large pieces. Purée the tomatoes in a blender or in a bowl using a hand blender until smooth and creamy. Strain to remove the seeds, if desired. Season to taste with salt and pepper (seasoning will vary depending on type and ripeness of the tomatoes).

Chill the purée over an ice bath or refrigerate just until cold. Pour into individual bowls, drizzling over a little olive oil and garnishing with fresh basil leaves. Finish each with 5 to 6 croutons and a tablespoon of stracciatella di burrata.

Serves 6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Parmesan Oven Fries

I have some fantastic new recipes (below) that are easy to prepare and loaded with wonderful flavors.  First, I have a delicious low fat recipe for oven baked Parmesan fries.  This side dish tastes great and has less fat than the traditional deep fried fries.

This dish is only one of the delicious recipes featured in the “Low Fat Cooking Volume 1” cookbook.  This book features over 100 great-tasting low fat recipes that you will love.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Parmesan Oven Fries

4 large baking potatoes – (abt 2 lbs), peeled
1/2 tsp dried whole thyme
1/2 tsp freshly-ground black pepper
1 Tbs extra-virgin olive oil
Vegetable cooking spray
1/4 cup finely-grated fresh Parmesan cheese
1/2 tsp salt

Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and place in a bowl.

Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to coat.

Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 30 minutes.

Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned.

Serve warm.

Servings: 6

Source – Low Fat Cooking Volume 1

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Mini Fish Tacos

Spicy Chicken Sausage Hash

Caraway-Crusted Pork Chops

 

Find these recipes and many more on our forum: Go Here

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