Wine & Dine

Episode #11 - Cooking on a Budget

Golden Baked Chicken
Orange Zest Dill Green Beans
Pam’s Bread Pudding

Roast Chicken and Vegetables

Golden Baked Chicken

6 Chicken thighs (skin on or off)
1 Can of Golden Mushroom soup
1 t. pepper
1 t. paprika
1 t. garlic powder
1 t. ground sage

Spray baking dish and place chicken pieces in dish. Spoon soup over chicken. Sprinkle seasonings on top. Cover and bake at 375° for 30-40 minutes or until done. Uncover for last 10 minutes to brown. Serve with rice or potatoes. Serves 4.

Orange Zest Dill Green Beans

1 lb. fresh or frozen green beans
2 T. butter (or olive oil)
2 or 3T. fresh grated orange zest
dried dill weed
sea salt

Clean and de-stem green beans. Melt butter in skillet. Add green beans and orange zest and sauté until tender, but still dark green. Season with salt and dill weed. Serve immediately. Serves 4.

Pam’s Bread Pudding

1 (1 lb) loaf of white or wheat bread, torn into small pieces
1 qt. hot milk
3 eggs, beaten
1 cup sugar
1 cup brown sugar
2T. Vanilla extract
3T. melted butter
1T. cinnamon
1T. Ground cloves

Preheat oven to 350°. Spray a 9 x 13 baking dish. Put bread pieces in dish. Blend hot milk, eggs, sugar, vanilla, butter and spices. Pour egg mixture over bread pieces. Bake for 30 – 40 minutes or until golden brown. Serve hot or cold.

Roast Chicken and Vegetables

1 Whole Fryer Chicken
6 medium potatoes
6-8 carrots
1 large or 2 small onions
1 cup melted butter

Preheat oven to 425. Cut up vegetables into larger chunked pieces. Combine and place in a 13x9 oblong pan or in roaster. Place whole chicken on top of vegetables. Brush with melted butter. Pour remaining butter over vegetables. Salt and Pepper chicken. (Poultry spice or sage may also be added). Place in oven for 1 1/2 to 1 3/4 hours. Chicken juices should be clear. Remove chicken, cover with foil and set aside. Allow vegetables to bake for another 10 minutes. Serves 4 people.