Carla's Kitchen Capers: Bacon Wrapped Roasted Chicken

Carla's Kitchen Capers: Bacon Wrapped Roasted Chicken: Today I decided to wrap my Sunday roaster in bacon, I don't know why I haven't tried this sooner. It was so moist and tasty, and the added...

Bacon Wrapped Roasted Chicken

Today I decided to wrap my Sunday roaster in bacon, I don't know why I haven't tried this sooner. It was so moist and tasty, and the added flavor for the gravy was awesome. I don't like to eat the chicken skin so the crispy bacon was an added bonus!! What I did:
I made a veggie bed for the chicken to sit on I diced carrots, celery, onion, parsnips, and added one lemon sliced. Toss it all together with butter bits, olive oil, goya adobo, dry thyme & sage, old bay seasoning, a couple bay leaves, salt and pepper. Season the cavity of the chicken and put some of the veggie mixture inside, lay the bird on the veggie bed and season the skin place the bacon on top and roast. My bird was close to 8 lbs and it took 2 1/2 hours on 350. 
To make the gravy:
Remove the bird from the roasting pan and set aside to rest then add 2 cans of chicken broth to the pan and scrape up all the brown bits, that's where all the flavor is. Strain the liquid into a sauce pan and smash up the veggies to get all the flavor out. Discard veggies and bring the broth to a boil. Thicken the gravy with an slurry, I used 2 tablespoons of flour to 1/2 cup of water but you can use corn starch also. Taste and re season it needed.
* I served it with mashed potatoes and green beans
** I plan on using the leftovers to make chicken pot pie adding some fresh veggies during the week

Carla's Kitchen Capers: Coconut Mounds Gelato

Carla's Kitchen Capers: Coconut Mounds Gelato: I've been obsessed with gelato lately! I have been trying all kinds of flavor combinations with my base recipe, anything is possible. My h...

Coconut Mounds Gelato

I've been obsessed with gelato lately! I have been trying all kinds of flavor combinations with my base recipe, anything is possible. My hubb's loves Mounds so he was my inspiration for this one.
For the base:
2 cups of whole milk
1 cup of heavy cream
4 egg yolks
1/2 cup sugar, plus 1/4 cup
1/2 tsp vanilla (optional depending on flavor of choice)
combine in a medium sauce pot milk, cream and 1/2 cup of sugar. Heat but do not boil over low heat stirring often about 5 minutes. Meanwhile in a bowl whisk egg yolks and 1/4 cup of sugar, temper with cream mixture and return to pot over low heat cook until thickened (keep stirring) and coats the back of a spoon. Transfer to ice cream maker until semi frozen and add.
My add ins:
1 1/2 cups sweetened flaked coconut
1 cup dark cocoa chips
1 tablespoon vanilla
Mix well and put into a freezer safe dish, cover with plastic wrap and let set over night.

*if you don't have an ice cream maker no worries, just put in a freezer safe dish and stir every 1/2 hour till set
**use the base to make your favorite flavor

Carla's Kitchen Capers: Panko and Parmesan Crusted Chicken

Carla's Kitchen Capers: Panko and Parmesan Crusted Chicken: Quick, easy and versatile. This simple recipe is packed with flavor, a fast weeknight dinner or good enough for company. Panko mixed with ...

Panko and Parmesan Crusted Chicken

Quick, easy and versatile. This simple recipe is packed with flavor, a fast weeknight dinner or good enough for company. Panko mixed with parmesan and parsley is the base coating but the add ins are endless. Tonight I had some left over mushroom crostini topping from a weekend holiday party and some chipolte panko that changed it up a bit and it was a really good combination of flavors.
1 lb skinless boneless chicken breast
1/2 cup chopped sauteed mushroom
1 stick of butter
2 cloves of roughly chopped garlic 
for the coating:
1 cup plain panko (japanese bread crumbs)
1/2 cup chipolte panko
3/4 cup parmesan
1/4 cup chopped parsley
pinch of salt and pepper to taste
mix and set aside, melt the butter and garlic, dip the chicken in the butter/garlic and toss in the panko mixture to coat on all sided pressing it in really good. Place chicken in a baking dish, top with some more of the leftover coating and the mushrooms, drizzle the leftover butter and bake at 350 for about 30-40 minutes depending on how thick your chicken breast are. Tonight I just served it with a simple side of sauteed spinach but you can dress it up with anything you like.
*easy to add your families favorite flavors
**very easy entertaining because you can fix it and forget it and enjoy your company

Carla's Kitchen Capers: Shrimp, Grape Tomatoes and Spinach Pesto over Papp...

Carla's Kitchen Capers: Shrimp, Grape Tomatoes and Spinach Pesto over Papp...: I went to the farmers market and found some of my favorite ingredients and this is what I came up with tonight. Hubbs said it was so yummy...