Linda’s Baked Chicken

While working out the ingredients, my sweet little dog was sitting on the floor at my feet impatiently waiting for the chicken to go in the oven – chicken being his all time favorite.  Because I know that onions are lethal to dogs, I decided to change the recipe just a bit for my little Angus boy.  So, you can either omit onions or add them as you will; it baked up beautifully and deliciously both ways. This is really good hot or cold.

1)  3 1/2 – 4 lb. chicken, whole or in pieces
1 can tomato soup
1/2 cup ketchup
1 Tbsp. dried Italian seasoning (or 1/2 cup Italian salad dressing)
1 cup water
2 Tbsp. garlic powder
2 Tbsp. paprika
1 tsp. kosher salt
1 tsp. ground pepper
1 large, whole onion peeled & sliced

Preheat your oven to 350 degrees and take out a roasting pan with a rack (for the whole chicken) or a baking dish with sides for the pieces.  Rinse the chicken, pat dry, and place in the pan.

Into a large bowl, combine all the ingredients up to the onions (if using) and slowly pour and spread over the chicken.  Add 1-2 cups of water to the bottom of the pan if using a rack. Place onion slices on top and all around the chicken.

Place in the oven for 1-1/2 hours, or until done, basting occasionally.

Grilled Corn on the Cob

A lot easier than you think and oh so tender and delicious!

However many ears of corn you want; I usually make 6-8

Peel back husks without removing them, get rid of all the silk, then pull the husks back over the corn (as best you can), place in a large bowl or a cooler, cover with cold water and place something on top to weight the corn down to keep it in the water.

Leave like that for at least one full hour. Drain the water then place the corn on a grill at medium heat.  Turn every five minutes for 15-20 minutes; it’ll be a bit charred and this is good. Pull off and toss out the husks, add butter, spices, etc., and enjoy.

Roasted Balsamic Potatoes

Easy and delicious. If using the small red potatoes then you don’t even have to peel them.

About 4-5 large russet potatoes
1/4 cup extra virgin olive oil
1 tsp. dried rosemary
1 tsp. poultry seasoning
A pinch of nutmeg
4+ cloves minced garlic (to taste)
1/4 cup balsamic vinegar
Salt & pepper

Preheat  your oven to 375 degrees. Take out a large, rimmed baking sheet and set aside. Peel and cut potatoes into chunks and place on the sheet pan. Whisk together the oil, spices and garlic, drizzle over the potatoes and mix well.

Bake for 30 minutes, then drizzle with the balsamic vinegar and bake for 10 more minutes. Stir, add salt & pepper. Serve.