1 Whole Chicken
Fresh Green Beans
Salt and Pepper
Rinse chicken well and place in Roasting Pan. Season the chicken with salt pepper drizzle with olive oil. What we really like to do is separate the skin from the breast meat and place a pat of butter on each side of the sternum. This creates a moist white meat and also place a sprig of rosemary under the skin as well (this procedure will help to infuse the whole chicken with the wonderful taste). Now cover the chicken with the vegetables that have been cut into pieces and place in 350 * oven for about 1-1.5 hours. Please note that the vegetables can be tossed with olive oil salt, pepper, garlic, and italian seasoning before being placed over the chicken to enhance their flavor. This is one of the easiest dishes you can make. My daughter Nicole and I made this together on Saturday night when she came to spend the weekend with us…This is her recipe that she was proud to share with me. I can honestly say that it was wonderful!! The chicken turned out so moist and juicy with just the right flavor from this mixture of vegies…but go ahead and experiment with any that you would like to use!!
I made this pie for Thanksgiving this year for the first time, it has become my “go to” pie now. Smooth, creamy and not watery – it is so easy to whip up!
Easy Pumpkin Pie
- 15 ounce can pumpkin purée
- 14 ounce can or bottle sweetened condensed milk
- ½ cup liquid Egg Beaters or 2 large eggs
- 1 Tbsp pumpkin pie spice blend
- 9″ unbaked frozen pie crust, thawed (deep dish style)
Preheat the oven to 425°.
Whisk the pumpkin, milk, eggs and spice together in a large mixing bowl until smooth. Place the pie pan on a baking sheet, pour the filling into the crust. Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.
Take out and let cool on a rack, refrigerate wrapped.
Makes 1 pie.