Butter Balls

It’s Gravy time! Lol

For the Newbies….. 

1 – 2 tablespoons butter

2 – 3 tablespoons Wondra quick mixing flour

Soften butter add flour & stir stir stir ! 

Keep  soft add to roast drippings in a small pan with your favorite seasonings… salt pepper celery stalks & onion (whole for easy removal) … lol Plenty of parsley! I love a dash of white wine! 

Warm & Pour! 

Gobble Gobble! 

Advertisements

Roasted Chicken 

Sometimes it’s easy to get back to basics. I prepared this dish for my granddaughter today, it’s one of her favorites & Oh! The Simplicity! LOL 

Serves 4-6

Preheat oven 350* 

4-6 boneless skinless chicken breast

2 large peeled & cut sweet potatoes 

1 bag honey baby potatoes pierced 

1 sweet onion quartered

Parsley Salt & Pepper to taste

1/4-1/2 EVOO

place all ingredients in baking pan (glass)

Mix well place in oven 40 minutes stir 1-2

Enjoy!

Roasted Pork Shoulder/mushrooms & chestnuts

Although the classic lasagna was the main event this holiday season I decided to raise the bar in  choice of entrée. Pork Roast easily prepared and delightfully enjoyed. Although 2 – 3 hours for insured cooking is required; the meat is self basted with  it’s layer of  fat.

Needed

1 Pork Shoulder

1 lb mushrooms cleaned & sliced 

1 lb chestnuts cooked & peeled

1 small onion

3 -4 garlic cloves

1 stick butter

salt & pepper to taste

2 cups chicken stock

Pre heat oven 425*

Trim fat from pork; season pork with salt pepper and garlic. Stab meat in several places and insert garlic slivers in openings. Place roast in large pan 20 minutes on one side and turn to other side for an additional 20 minutes. Reduce oven temperature to 350* and return to complete cooking.

In a saucepan combine mushrooms, butter, chestnuts and onion. Saute for 20 minutes and add stock. Bring to boil and remove from heat. Drizzle over pork, use a tent for slow cooking (300* 4 – 5 hours) or continue to cook uncovered for 2 1/2 – 3 hrs.

Let stand before carving at least 15 minutes. You might like to add a sprinkle of flour to thicken the sauce, I prefer it clear. Your choice ….

Slice and Enjoy!

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 828 other followers

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 828 other followers

%d bloggers like this: