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Sunday, October 19, 2025

Roasted Chicken with Garlic Cream Sauce

Roasted Chicken with Garlic Cream Sauce

2 cups buttermilk

2 cups heavy cream

2 Tbsp unsalted butter

1-2 sprigs of thyme

3 Tbsp parmigiano-reggiano

Garlic cloves from 1 head of garlic,

peeled

4 chicken thighs, bone-in

Salt and pepper

Juice from half a lemon

In a large pot, add the buttermilk, heavy cream, butter, thyme, garlic cloves, and parmigiano-reggiano and stir to combine. Season both sides of the chicken with salt and pepper and add to the pot. Bring the mixture up to a simmer. Cover with a lid, leaving it open just a small crack. Cook over low heat for an hour and a half, stirring the mixture every once in awhile (stir around the chicken). Remove the chicken and place on a baking sheet, skin side up. Remove all but 2-3 cloves of the garlic and discard along with the stem of the thyme. Boil the poaching liquid over medium high heat, whisking occasionally, for about 20 minutes or until the sauce has thickened enough to coat the back of a spoon. It will look like the sauce will never thicken - but after about 15 minutes, the sauce will begin to get thick. If you want, you can strain the sauce (I did not). Transfer the sauce into a bowl and whisk in the lemon juice and season to taste with salt and pepper, keep warm until ready to serve.

Preheat the oven to 450 degrees. Place the chicken thighs in the oven skin side up and roast for about 20-25 minutes, or until the skin is brown and crispy. Serve immediately with a little of the sauce on top of the chicken thighs or on the side. Garnish with chopped thyme.

Chicken Cordon Bleu Roll-ups

Chicken Cordon Blue Roll-ups

12-16 oz cooked chicken breast
6-8 oz cooked ham, chopped
2 cans crescent rolls

2 cans cream of chicken soup
1/2 cup 1% milk
1 cup swiss cheese, shredded

COOKING DAY: Mix together milk, soup and cheese - set aside. Combine chicken and ham in small bowl. Add a 1 cup of the soup mixture to the chopped meat - just enough to bind it together. Place meat mix in 1 baggie and the rest of the soup mix in another. Freeze.

SERVING DAY: Preheat oven to 350F. Spray a 9x13-inch pan with cooking spray; set aside. Separate crescent rolls into 8 rectangles. Top the crescent with the chopped chicken and ham. Roll crescent rolls up and place in dish. Pour remaining soup mixture over crescent rolls. Bake for 30 minutes or until bubbly.

Cheesy Bacon Burger Melts

2 pounds Ground beef
1 lb. Bacon

1 small onion, chopped

2 cans Tomato Soup

1/2 lb. Velveeta cheese

4 oz. shredded cheddar

½ tsp. garlic

Salt & Pepper

COOKING DAY: Over medium heat, add beef, onion, garlic, and spices. Cook until meat looses pinkness. Stir in tomato soup and heat until bubbly. Add cheese and stir until melted. Remove from heat and cool. Freeze mixture in bags.

SERVING DAY: Warm mixture and spoon on ½ a bun. Bake at 425 until hot and bubbly.

Italian Sandwiches

6 Hoagie Rolls

1 package Classic Salami 6oz

1 package Classic Pepperoni 6oz

1 package Smoked Ham 9oz

Thin Sliced provolone, 18 slices

Giardiniera Mix optional

1/2 stick Butter - softened

1 teaspoon Dry Italian Seasoning

Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls. Layer 3 slices of provolone, 4-5 slices salami, 4-5 slices pepperoni and 3-4 slices ham. Once sandwiches are assembled, freeze.

Preheat oven to 350. Thaw, bake for 10 minutes for a hot melty sandwich, bake longer if you prefer a toasted sandwich.