Roasted Vegetables

Roasted Vegetables

This isn't really as much of a recipe as it is a dish recommendation.  I make these each year for Thanksgiving and other big dinners and everyone loves them. Very simple and savory.

Use whatever amount of the following veggies that you need to serve your guests.  These are the ones that I find work well together and that everybody likes:

Carrots (cut into pieces about an inch to two inches long)
Cooking onions (quartered and left in large pieces)
White button mushrooms

*****OPTIONAL*****
Fennel (one bulb quartered and cut up into one inch pieces)


Wash and clean vegetables appropriately trimming mushrooms as needed.

Toss cut up veggies in a tablespoon or two of olive oil, season with a sprinkle of salt and pepper to taste.

Roast uncovered at 350 degrees until the carrots are soft.  Serve hot.  If cooked ahead of time, reheat in the microwave just before serving.

Please let me know how you liked this recipe!!!! I will feature you on my blog!

Allan

Escallopped Chicken - handed down recipe

                             Escalloped Chicken

2- cups cooked chicken meat or meat pulled from one cooked chicken

dressing:
4 1/2 cups cubed bread dried
1 1/2 tsp sage
1/4 tsp pepper
1-egg
1/2 cup chicken broth

sauce:
1 3/4 cups milk
3-additional eggs
1/2 cup flour
1/3 cup chicken broth
salt and pepper to taste

Mix dressing ingredients uncooked adding the egg last and mixing until ingredients are combined well (this can be done by hand).

Cook sauce ingredients in a sauce pan until thick and smooth stirring to ensure eggs incorporate thoroughly.

Grease an oven safe casserole dish and layer dressing and chicken alternately starting with a layer of dressing on the bottom and pouring a portion of the sauce over each layer ending with a layer of sauce on top.

Bake at 350 degrees until light brown on top.  Use a meat thermometer and use the guide for chicken to ensure proper temperature and a safe product.

Allan