Family Around the Table

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Lemon Oreo Bars

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Lemon Oreo Bars are a tasty dessert or treat.It’s been a while since I participated in a Fill The Cookie Jar event but I couldn’t resist. While on a recent grocery shopping trip my oldest son somehow talked me into buying lemon Oreos. They sat in our pantry for a couple of weeks, untouched. When I asked my son about the lemon Oreo cookies and why he hadn’t tried them yet, he gave me the teenage eye roll and shoulder shrug. That was really all I needed to know. It was code for “when I get to them”. So I got to them first and made this delicious lemon Oreo bar.

I always have a variety of cakes mixes in my pantry and I love to use them to get a treat made quickly. If you’ve perused my blog much you know I love using cake mixes to make cookies. This recipe is really not very different. This is a thick batter and it’s a bit challenging to spread in the pan. When crushing the Oreos leave some pieces large. You’re not trying to make crumbs. When sprinkling the cookie pieces, gently press them into the batter.

If you want an extra dose of lemon, add a bit of lemon extract or lemon juice to the powdered sugar icing. I used only vanilla but I know the extra zing would be delicious. Lemon lovers will know what I mean.

Thank you to Cynthia from Feeding Big for hosting.

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Lemon Oreo Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 9 bars, more if cut smaller.

Lemon Oreo Bars

Ingredients

  • 1 box white cake mix
  • 1/4 cup oil
  • 1/4 cup water
  • 1 egg
  • 1 cup crushed lemon Oreo cookies
  • Glaze:
  • 1 cup powdered sugar
  • 1 - 2 tablespoon milk

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9 x 9 pan and set aside.
  2. In a mixing bowl combine cake mix, oil, water and egg. Batter will be thick. Spread batter evenly into prepared pan. Sprinkle with crushed cookies over the top of the batter, gently pressing into the batter.
  3. Bake 25 - 30 minutes or until a toothpick inserted in center comes out clean.
  4. Once cool, make the glaze and drizzle over the bars. Cut into squares and serve.
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Lemon Oreo Bars

Lemon Oreo Bars by Family Around the Table

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Monster Eyeball Cookies by Organized 31

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Enjoy a lemon Oreo bar for dessert.

Roast Chicken with Lemon and Herbs a la Julia Child

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Julia Child exhibit at the Smithsonian Museum.Today is Julia Child’s birthday. She is an American icon. The impact she had on cooking, food, wine and the enjoyment of cooking, wine and food lives on in the food bloggers around the world. As a young girl I remember hearing about her shows. Then as I got older I got to watch her on PBS. My favorite show was with Jacques (Pepin) and Julia. Their show was Julia and Jacques Cooking at Home. A companion cookbook to that show was published and my wonderful Mom bought me an autographed copy. It’s that cookbook I used to find this recipe for Julia’s chicken. A recipe all of use thoroughly enjoyed.

Julia Child's kitchen at the Smithsonian Institution.

Earlier this year we were in Washington, DC and I got to fulfill an bucket list item by visiting the Smithsonian Institution’s National Museum of American History. It was beautiful. Even my family enjoyed seeing her entire kitchen displayed. We marveled at all her copper pots and pans and how the things she used in her kitchen were not different at all from the things I use in mine.

Roast Chicken with lemon and herbsWe eat a lot of chicken and our Sunday meal is often whole roast chicken. This was an easy pick. Roast chicken with lemon and herbs is a more sophisticated version of the roast chicken I normally make. A few notes about how I changed her recipe up. I did not roast any vegetables with it. I used herbs de provence because it’s what I had and we like it best. I also did not truss the bird. It’s not something I ever do and in the interest of time I decided to forego it. I actually made two roast chickens this particular night. I have teenage boys, need I say more?

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Roast Chicken with Lemon and Herbs a la Julia Child

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Roast Chicken with Lemon and Herbs a la Julia Child

Ingredients

  • 1 fresh 3 1/2 pound chicken
  • Salt and pepper
  • 6 fresh sage leaves (or 4 sprigs of fresh tarragon or 1/2 teaspoon dried herbes de Provence)
  • 1 large lemon, cut in 1/4-inch slices
  • 2 tablespoons unsalted butter at room temperature

Instructions

  1. Preparing the chicken:
  2. Set the rack on the lower middle level and preheat the oven to 425°F.
  3. Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
  4. To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
  5. Fold the wings up against the breast, where they will be held in place by the V-rack.
  6. Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
  7. Arrange the chicken breast-up on the rack in the roasting pan. Squeeze the juice of the remaining lemon pieces over the top.
  8. Roasting the chicken:
  9. Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.

Notes

A roasting pan 2 inches deep; a V-shaped roasting rack A board or platter for resting and carving

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Roast Chicken with Lemon and Herbs a la Julia by Family Around The Table

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Roast Chicken with lemon and herbs a la Julia.

Brown Sugar Pecan Maple Baked Brie

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Brown Sugar Pecan Maple Baked Brie

My fellow wine lovers and I in the wine pairing weekend group are featuring rose wines this month hosted by Lori of Dracaena Wines. This rose event was the perfect opportunity to satisfy my recent craving for a baked brie appetizer. Ask anyone who knows me and they will tell you brie is my favorite cheese. Enter brown sugar maple pecan baked brie. If I do say so myself, this is one of the best appetizers I’ve made and I say that for a few reasons. One…it’s just plain delicious. Two…it’s super easy to make and three…it’s a pretty impressive dish. It looks nice and, well, who doesn’t love gooey cheese?! Plus, it not only pairs nicely with Harvey River Estate 2016 Rose but would work with other wines as well.

If you’re not familiar with Harvey River Estate Wines, they are a collection of wines from the Western Australia region. Grapes are sourced from the Geographe and Margaret River region. Cabernet Sauvignon was blended with small and equal portions of merlot and grenache grapes to produce a light dry and delicate Rose. It’s a clean but not too fruity fragrance with vanilla bean and rhubarb notes, balanced acid leading to a dry finish on the palate. It’s this dry finish that pairs nicely with the sweetness of the baked brie.

It used to be, many years ago, that when you thought of a blush wine, the first that came to mind were White Zinfandel and White Grenache. White Zin, as it’s sometimes affectionately called, is more sweet and fruity than rose. The predominate grape variety is Zinfandel. White Grenache, on the other hand has more citrus notes and tends to be a bit higher in alcohol and lower in acidity. The predominate variety is Grenache. Knowing I’m not a big fan of either of these wines I was hesitant to try a rose. There is no rose grape variety and as I mentioned above, the Harvey River Estate 2016 Rose is a blend of a few varieties. That’s probably why I liked it so much.

Brown Sugar Pecan Maple Baked Brie

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Brown Sugar Pecan Maple Baked Brie

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Brown Sugar Pecan Maple Baked Brie

Ingredients

  • 1 (8 ounce) round brie cheese
  • 4 tablespoons brown sugar
  • 4 tablespoons pure maple syrup
  • 1/2 cup chopped pecans
  • Sliced baguette, crostini, apple slices (for serving)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place brie on a small baking sheet lined with parchment, in a brie baker or a small oven proof dish such as a pyrex dish. Bake 15 - 20 minutes until softened. Remove and let cool about 5 minutes.
  3. While the brie cools, heat the brown sugar and maple syrup over low heat in a small saucepan. Stir until the sugar is dissolved. Stir in pecans until coated with mixture.
  4. Spoon over the brie and serve immediately.
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Brown Sugar Pecan Maple Baked Brie pairs nicely with Harvey River Rose from Australia. A nice Sunday appetizer.

 

Polynesian Chicken Wings #TailgateParty

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Polynesian chicken wings are great for a tailgate party.We are on the cusp of football season and you know what that means – tailgate party time! Polynesian chicken wings are full of flavor, are easy to keep warm and make delicious game day food. Plus, who doesn’t love a good wing recipe?

I found a version of this recipe in an old cookbook of mine. The sauce ingredients weren’t really what suited our tastes so I set out to alter them. At first I had called them Hawaiian chicken wings but after we tasted them we decided the flavors were more Polynesian. I made them for my husband and me, although my son did taste one and wished he had a plate full. Next time, because there will be a next time they were so yummy! It’s also an easy recipe to increase the number of servings and double the sauce ingredients. If you’re serving them for game day at home, keep them warm in a slow cooker with some extra sauce in it.

Pineapple juice is something we always have in the house. My oldest son loves to drink it and I like it in mixed drinks. Since I’ve also been trying to recreate some of our favorite Chinese take-out meals, I now always have teriyaki on hand. The combination seemed like a match made in heaven and, honestly, it did not disappoint.

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Polynesian Chicken Wings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 2 servings (10 wings each)

Polynesian Chicken Wings

Ingredients

  • 20 chicken wings, separated into wing and drumette
  • 6 ounces pineapple juice
  • 1/4 cup teriyaki marinade and sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 cloves garlic, finely chopped
  • Non-stick cooking spray

Instructions

  1. Line a large rimmed baking sheet with aluminum foil and spray with non-stick cooking spray. Place wings in single layer on baking sheet. Set aside.
  2. Preheat oven to 350 degrees F.
  3. In a saucepan combine pineapple juice, teriyaki sauce, honey, brown sugar and garlic. Bring to a boil over medium heat, stirring occasionally.
  4. Remove marinade from heat and spoon sauce over each wing, reserving some for later.
  5. Bake wings in preheated oven for 25 minutes. Remove from oven and turn each wing over. Spoon remaining sauce over wings. Return to oven to back for about 25 - 30 more minutes or until internal temperature reaches 160 degrees F and juices are clear.
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Thank you to Anne from Simple and Savory for hosting this fun tailgate party event.

Related articles:

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Cranberry BBQ Wings
Football Food RoundUp

 

 

 

Polynesian chicken wings are full of flavor and are delicious for a tailgate party.

 

Barbecue Bacon Cheddar Chicken

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Barbecue Bacon Cheddar Chicken is an easy weeknight dinner. It’s said that bacon makes everything better. I tend to agree. If you ask just about anyone that comes to visit us, they will tell you I serve at least one dish that includes bacon. My brother tells me I need to write a bacon cookbook. When searching the Taste of Home website recently for something to make with chicken breasts I had defrosted I stumbled across a recipe for bacon cheddar chicken. So that’s this week’s Taste of Home Tuesday recipe. I changed the name because I think it’s important to mention that barbecue sauce is involved. It certainly adds another layer of flavor.

When I told my family what I was making, honestly, they said it didn’t sound very good. I think they only decided it was a go when I said bacon was involved. It’s actually a very easy recipe to make. Just make sure you pound the chicken so it’s even and will cook evenly. You could use cutlets that are usually thinner and more even but they are also more expensive. I’m happy to save the money and do a little kitchen prep work myself. If you prefer you can cut up the bacon and cook it but I find crumbling it after cooking to be easier. Do whatever works for you. I used shredded sharp white cheddar cheese but you could use a colby jack, pepper jack for some heat or traditional cheddar. You can use any barbecue sauce your family enjoys. Just keep in mind what would pair well with the cheese. You may not want a spicy sauce with a spicy cheese. The idea is to compliment. This dish is easy enough for a busy weeknight but also impressive enough for entertaining company.

So join me and two of my fellow volunteer field editors as we share delicious recipes for Taste of Home Tuesday. Jolene’s Recipe Journal is shaping fire and ice pickles. Don’t they sound delicious on a burger? Making the Most of Naptime shares chicken parmesan slider bake. They would be perfect for a weekend lunch or game day for upcoming football season.

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Barbecue Bacon Cheddar Chicken

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 servings

Barbecue Bacon Cheddar Chicken

Ingredients

  • 4 strips bacon, cooked and crumbled
  • 4 boneless skinless chicken breast halves, pounded evenly
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup barbecue sauce
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350°. In an ovenproof skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels and reserve drippings.
  2. Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, until chicken starts to brown on each side. Brush with 1/3 cup barbecue sauce. Transfer to oven and bake until a thermometer reads 160 - 165 degrees F.
  3. Sprinkle with bacon and then the cheese. Bake until cheese is melted, about 5 minutes.
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Recipe adapted from Taste of Home.

Family Around The Table Barbecue Bacon Cheddar Chicken
Jolene’s Recipe Journal Fire & Ice Pickles 
Making the Most of Naptime Chicken Parmesan Slider Bake
 

Impress friends with barbecue bacon cheddar chicken when entertaining.

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