Sweetie Pie’s Share Lemon Thyme Roasted Chicken with Potatoes

Lemon Thyme Roasted Chicken with Potatoes

Ingredients:

3 tbsp unsalted butter, softened
Zest of one lemon
1 tbsp fresh thyme leaves
3-3 ½ lb whole chicken
2 lbs potatoes, chopped into chunks
1 tbsp olive oil
Salt and pepper

Directions

Preheat oven to 400°F. Using a fork, mix butter, lemon zest and thyme in a small bowl. Pat chicken dry with a paper towel. Then, starting at the cavity opening, gently separate the skin of the chicken breast away from the meat and tuck butter mixture under the skin and spread out as evenly as possible. Rub any leftover butter onto the outside of the chicken.

Place the chopped potatoes in a single layer in the bottom of a roasting pan, toss them with the olive oil and season with salt and pepper. Insert roasting rack in pan and place chicken breast side up, seasoning it with more salt and pepper. Place rack into oven and roast until a meat thermometer inserted into the deepest part of the thigh registers 170-175°F, (about 1 hour). Remove the roasting pan from the oven and tent with foil for 15 minutes to rest before transferring to a serving platter for slicing.

TIP Always pat chicken dry with a paper towel before putting in the oven. It ensures crispy, golden skin.

 

Pumpkin Cheese Cake Pie

Ingredients
1 1/2 cup(s) all-purpose flourPastry Dough:

  • 1/4 teaspoon(s) salt
  • 4 tablespoon(s) cold butter or margarine, cut into pieces
  • 4 tablespoon(s) vegetable shortening
  • 5 tablespoon(s) (or more if needed) ice water

Cheesecake Filling:

  • 1 package(s) (8-ounce) reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup(s) granulated sugar
  • 1/4 cup(s) (packed) brown sugar
  • 1 can(s) (15-ounce) pure pumpkin (not pumpkin pie filling)
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) salt
  • 3 large eggs
  • 1/2 cup(s) heavy or whipping cream
  • 2 tablespoon(s) molasses
  • 1 teaspoon(s) vanilla extract

Directions

  1. Prepare Pastry Dough: In large bowl, combine flour and salt. With pastry blender or using two knives scissors-fashion, cut in the butter and shortening until mixture resembles coarse crumbs.
  2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 15 minutes at room temperature before rolling.)
  3. On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Gently ease dough into 9 1/2-inch deep-dish ceramic or glass pie plate, gently pressing dough against side and bottom of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form high decorative edge. Refrigerate pie shell until firm, about 30 minutes.
  4. Preheat oven to 400 degrees F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 8 minutes longer or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Reset oven control to 350 degrees F.
  5. Meanwhile, prepare Cheesecake Filling: In large bowl, with mixer on medium speed, beat cream cheese and sugars until smooth. Add pumpkin, cinnamon, ginger, nutmeg, and salt; beat until blended, occasionally scraping bowl with rubber spatula. Add eggs, cream, molasses, and vanilla; beat until well blended, occasionally scraping bowl. Pour filling into hot pie shell.
  6. Bake pie 40 to 45 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cool pie completely on wire rack, then cover and refrigerate at least 6 hours or until firm and well chilled.

Welcome to the new Season 2013

 

Sweetie Pie’s will return for a third season in 2013; the third season is set to premiere in July of 2013 by OWN 

Miss Robbie Montgomery, an ex-background singer for Ike and Tina Turner, is as sassy and savvy as ever in an all-new season of the hit show, Welcome to Sweetie Pie’s! She and her son Tim are working hard to open their third soul food restaurant – Sweetie Pie’s “The Upper Crust,” and through all of the construction setbacks, the cost escalations, and the family turmoil, this mother/son team are set to pull it off by the skin of their teeth. While the family is figuring out how they are going to keep three busy restaurants going, Miss Robbie’s nephew Lil’ Charles struggles to be taken seriously as a manager, Tim and Jenae take a long hard look at their rocky relationship and their plans for a wedding, and Miss Robbie looks ahead to her future and her legacy. Will her family be stable enough to inherit her empire? Will she be willing to slow down at any point? Always food for the soul, Welcome to Sweetie Pie’s is bound to leave you hungry for more.

Best Potato Pie Ever

Ingredient : 

  • 1 (1 pound) sweet potato

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust
  • Directions

    1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
    2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
    3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Roman Style Chicken Made By Miss Robbie

Roman Style Chicken Made By Miss Robbie

 

Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Per serving: Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

 

Sweetie Pie’s Share Chicken and Broccoli Stir fry

Sweetie Pie’s Share  Chicken and Broccoli Stir fry

 

Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Per serving: Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html?oc=linkback

Miss Robbie Shares Latin Chicken and Rice Pot

Miss Robbie Shares Latin Chicken and Rice Pot

Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup
Olive and Pepper Salsa:
1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
Salt
Avocado and Garlic Sour Cream:
2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
Salt
1 cup sour cream
Directions
Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.

While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

 

Sweetie Pie Marinated Chicken Breasts Recipe

Sweetie Pie Marinated Chicken Breasts Recipe

 

Ingredients
1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces
Directions.
Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Copyright 2003 Television Food Network, G.P. All rights reserved

Per serving: Calories: 327; Total Fat: 16 grams; Saturated Fat: 2.5 grams; Protein: 40 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 99 milligrams; Sodium: 291 milligrams

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/marinated-chicken-breasts-recipe/index.html?oc=linkback

Chicken and Cashews Made By Mr.Tim

Chicken and Cashews Made By Mr.Tim

 

Ingredients:
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces $
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion $
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews
Preparation

Method:

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Sweetie Pie’s Share Hot and Spicy Vegetarian Chili

Sweetie Pie’s Share Hot and Spicy Vegetarian Chili

Ingredients.

2 tablespoons olive oil
3 garlic cloves, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium green onion, finely chopped
3 large celery ribs, chopped
One 28-ounce can no-salt-added diced tomatoes
Chili seasoning (see the following recipe)
4 cups water
2 cups red kidney beans, cooked and drained (or one 16-ounce can, rinsed and drained)
2 cups cannellini beans, cooked and drained (or one 16-ounce can, rinsed and drained)
1 cup black beans, cooked and drained (or one 8-ounce can, rinsed and drained)
1 jalapeño, chopped

Method:

In a large stockpot, add olive oil over medium heat. Add the garlic, bell peppers, onion, and celery, and cook until the vegetables are softened, about 8 to 10 minutes.

Add the tomatoes, chili seasoning, and 4 cups of water and stir. Allow to simmer over medium heat for 20 minutes.

Stir in the kidney beans, cannellini beans, black beans, and the jalapeño (seed the jalapeño if you want less heat to the chili), and allow to simmer for an additional 30 minutes.

Ingredients.

Chili Seasoning
1 tablespoon chili powder
1 teaspoon turmeric
2 teaspoons black pepper
1 tablespoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano

Method:

In a small bowl, combine the chili powder, turmeric, black pepper, red pepper flakes, garlic powder, onion powder, cumin, salt, paprika, and oregano.

Meal plan servings: 1.5 starches, 1.5 ounces protein, 1.5 vegetables, 1 fat.

Per serving: Calories 302 (From Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 488mg; Carbohydrate 50g; Dietary Fiber 15g; Protein 16g.