Roasted Chicken with Stuffing

Ingredients:
I use Mrs. Cubbisons and I love it...I used the Classic Seasoned Dressing this time
Green Onions 1 bunch
Celery 2 cups
Onion 1 cup or 1 small onion
Stock 1 1/2 cups
1 stick butter for sauteing onions and celery
plus 2-3 tablespoons for basting hen
2-3 tablespoons butter for extra stuffing
handfull of chopped nuts
handfull cranberries
herbs: parsley, sage, rosemary or thyme
and one very plumb hen...

Chop the onions and celery saute in butter add nuts and cranberries cook until soft. Pour the stuffing packages into a large bowl. Add the onion and celery mixture and moisten with stock I use organic chicken stock or homemade chicken stock which ever I have on hand.
Wash you chicken and pat dry place, in a oven proof dish. I always add some fresh rosemary to the bottom of my dish and place the chicken of top it just looks pretty and smells Oh so good. Stuff you hen with the stuffing. Melt additional butter and baste chicken I now season with pepper and some fresh or dried herbs what ever I have on hand.
For the extra stuffing place in a buttered casserole dish and cover.

Place your hen in a 375 oven for about 2 hours. Place some foil on top of your hen for the first hour. Take off and let hen brown until done the last hour.
Place your extra stuffing in the oven for 30-45 minutes make sure the internal temperature reached 196 degrees.
And you have a fantastic dinner add a vegetable or salad or your favorite side dish...Enjoy
and maybe some gravy just a thought...
Some great recipe ideas for different types of stuffings.
mrscubbisons.com/

New Fan Page

Hello Everyone check out my new fan page....
http://www.facebook.com/pages/That-Girl-Cooks-2/358562424159209

Yummy Crab Cakes

Ingredients:

8 oz. crab meat

1 egg beaten

1/2 cup french bread, crusts removed and crumbled

1/4 cup fresh minced parsley

2 tablespoons mayonnaise

1 teaspoon Old Bay seasoning

freshly cracked black pepper

butter for frying

Mix bread, mayonnaise, Old Bay, parsley, pepper and egg in a large bowl until well blended. Gently stir in crab meat. Shape into 4 patties. I used a 1/3 cup measuring cup and packed crab mixture into it and turned it over onto a wax paper lined cookie sheet. Place in refrigerator for about one hour until they are well set up. Sprinkle with a little Old Bay.
In a heavy skillet, fry crab cakes in butter about 5 minutes on each side until nicely browned.
Serve with fresh lemon wedges.
Makes 4 crab cakes.

This is the first time I've ever made crab cakes and I must say they were vert yummy. Next time I might add some diced red pepper and drizzle a light lemon sauce on top of the crab cakes. But with just a squeeze of lemon they were fantastic!!

You can also use paprika and celery salt for seasoning...

Brie and Asparagus Omelette

This is for an individual omelette

Ingredients:
2 eggs I use cage free eggs
a splash of milk or cream
a pinch of herbs: I used thyme and marjoram you can use any dried or fresh herbs you have handy
french brie
asparagus I used about 6 very thin stems
butter

Wash and cut asparagus blanche in boiling water for just a few minutes you want your asparagus to be a bright green color and to still have a little crunch.
Whip up the eggs with the milk and herbs
Place pats of butter in you pan when melted pour egg mixture and begin to cook when firm flip over and place brie and blanched asparagus on one side of omelette fold over add some brie on top of folded omelette and place a lid on the pan to melt the brie.
Before serving add asparagus on top of omelette for a garnish.
Serve
This makes a wonderful meal for breakfast, brunch or a light lunch or supper.