Okay so I am really excited about today's guest post! Lea-Ann (my almost name twin) has quite a bit in common with me. We have mutual friends, both live in Alaska (well...not at the moment), and both of our husband are deployed (no bueno for that..). Lea-Ann is always posting the most amazing recipes, so I finally asked if she would like to guest post! She is awesome, and beautiful as you can see in the below picture, so I highly suggest you all go check out her blog Deployment Kitchen 365. I'll let her do the rest of the blogging and share a delicious recipe with you all!
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Hi I am Lea-Ann and I am so excited to be guest posting on "Hart to Heart" this week! Not only do Leigh Anne and I share versions of the same name, but we also share our love for blogging and being wives of deployed soldiers (well we don't love the "deployed" part, just the soldier part).
My blog, Deployment Kitchen 365 began just before my husband deployed back in November, 2011 for his third combat tour. Actually it was my husband, Steve, who encouraged me to start a blog for recipes, and it has become this really amazing adventure where I share about food, friends and deployment.
I grew up in one of the most amazing areas for cuisine, produce and wine in the United States; Sonoma County, California. My husband and I shared many dates enjoying some of the best restaurants all over Sonoma County, Napa Valley, and San Francisco. We consider ourselves "foodies" to the core. I believe in butter, oil, cheese, chocolate, bacon, and carbs, but that being said; I also believe in balance, moderation and exercise.
My blog isn't just about food, and recipes; it is certainly not your typical foodie blog. I also share the stories of the wives of deployed soldiers that I share "Deployment Dinners" with in my home, and I also give you a glimpse into the very often humorous life I lead as the wife of a deployed soldier. I have two kids; 7 and 4, one super fat Beagle (who more resembles a pot belly pig than a dog), and a yard full of snow; of course a record breaking snow fall year will inevitably take place on my first Alaskan Winter while my husband is deployed. Right? Yep, pretty much.
My blog is still growing, and being shaped, but so far it has proven to be quite rewarding. I know if you come join me we can have a lot of fun together, the best is yet to come.
Here is one of our simple, family favorite, comfort food recipes for you...
{Roast Chicken with Garlic and Rosemary} The Sunday Chicken
- One whole chicken anywhere from 3-5 pounds, take out the yucky stuff from inside, rinse it and pat it dry with a paper towel.
- Melt 1/4 to 1/2 cup of butter in the microwave (use 1/2 cup if you have a bigger bird, and adjust seasonings accordingly)
- 2 cloves of crushed garlic
- 1 Tbsp. Poultry seasoning (it is a mixture of herbs, labeled "poultry seasoning", super redundant for me to add that but just in case you were wondering.)
- Paprika
- Fresh Rosemary
- Salt and Pepper
To your melted butter, add in the crushed garlic, the poultry seasoning, a good dose of ground pepper, and a bunch of ground sea salt or table salt, whichever you prefer. Mix that up. Put your bird into a roasting pan. Preheat to 375 degrees. Take your hand and from the back side of the chicken loosen the skin away from the breast meat without ripping it or removing it. Pour half of your mixture under the skin and spread it around, smooth the skin and then pour the other half all over the chicken, rubbing it around, don't forget the legs. Stick a couple sprigs of rosemary in the cavity of the chicken, aka the back side. Just let them hang out there and release some flavor. Sprinkle some paprika over the chicken; this will help it get that lovely golden color. I like to salt and pepper the bird one more time before it goes into the oven...chicken needs a lot of salt.
Place your bird in the oven, and baste it throughout the cooking time. I cannot tell you enough how important basting is. It just allows your chicken to keep a lot of moisture.
You can use a poultry thermometer to ensure your chicken is done. The USDA guidelines for cooking meat to temperature have been changing, but I like to use the rule of thumb; check for clear liquids coming from the chicken, and give the leg a wiggle...if it is loose and separating from bone it is probably done. For those of you with less experience, 20 minutes per pound should do it and a thermometer for good measure. I use and instant read, poultry thermometer. Nothing fancy.
This is one of those chickens that is good, comforting, yummy Sunday dinner food. Use the leftover chicken for soup, chicken enchiladas, chicken salad, or add it to some fried rice. I love to re purpose leftovers, which is a great way to save money. Also, if you are cooking for only one or two people try this recipe on Cornish game hens (who doesn't love miniature versions of food right?).
*Lea-Ann*
































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