Glazed Chicken Recipe-Confident in the Kitchen-Jean Miller

Glazed Chicken

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Glazed chicken is extra tasty and incredibly tender. For a quick meal, throw it on a bed of spinach, or spoon it over rice. It pairs beautifully with an easy side, such as Corn And Tomato Fiesta Salad, Herbed Whipped Potatoes, or Blanched Broccoli. It’s the new fast food. For a nice variation try topping with Macerated Cranberries, or adding a handful of toasted pine nuts and thinly sliced red onion.

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Shrimp Jambalaya Recipe-Confident in the Kitchen-Jean Miller

Shrimp Jambalaya

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What is Shrimp Jambalaya? It is a one dish vegetable and rice dish comprised of a variety of pork, chicken, or seafood carried in a sauce of tomato or broth. Gumbo is similar, but is typically served over rice and based on a roux, a brown sauce thickened with filé (FEE-lay) or okra. Everyone seems to have a regional family favorite version. The first time I made jambalaya, we were hosting a big parish dinner, and I failed to peel the shrimp. Once we realized the mistake, we all just laughed, picked them from our bowls and peeled them at the table. Mistakes can be funny ice breakers… just roll with them!

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Lasagna Recipe-Confident in the Kitchen-Jean Miller


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The first time I saw lasagna prepared, it was at my friend Scarlett’s house in the mid-1990s. As she pulled all those noodles from the boiling water and placed them neatly on waxed paper, I was both impressed and intimidated, realizing I needed an easier way. As it turns out, dry noodles layered with the sauce in the lasagna pan is incredibly easy. I use canned crushed tomatoes for their predictable moisture content. It not only guarantees that the noodles will cook to al dente, but that the dish will set up to the desired level of firmness.

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Braised Arm Roast Recipe-Confident in the Kitchen-Jean Miller

Braised Arm Roast

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When Mark was a boy, a big roast was a part of the Sunday tradition. His mom learned from her mother that a long, low oven is key to transforming an inexpensive cut of meat into a tender treat. If possible, select a roast directly from the butcher instead of from the prepackaged cuts. The shape and trim are generally superior, and yet the cost is about the same. Leftovers freeze extremely well in freezer bags, which are then easily defrosted in the microwave for quick weekday lunches. Just right on Bread from Heaven rolls.

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Quick Roast Turkey Recipe-Confident in the Kitchen-Jean Miller

Quick Roast Turkey

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Why Quick Roast Turkey? Roasting a turkey at the typical 325°F takes forever, and it ties up the oven right when it needs to be available for the rest of the meal. All those hours under heat take their toll, and you’ll frequently find yourself apologizing to everyone with “Well… I think the breast turned out a little dry.” At 375°F, it is an entirely different story. The bird gets crispy on the outside but remains moist on the inside. Once you discover how easy this is, you will wonder why you ever did it any other way. For the most attractive presentation, select a bird with the breast skin intact to cover the breast meat completely.

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