TURKEY TRAY BAKE RECIPES

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NO-BAKE PEANUT BUTTER COOKIES III RECIPE | ALLRECIPES



No-Bake Peanut Butter Cookies III Recipe | Allrecipes image

These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better; it doesn't have any.

Provided by Cindy Carnes

Categories     No-Bake Cookies

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 dozen

Number Of Ingredients 6

3 cups white sugar
¾ cup butter
¾ cup milk
½ teaspoon vanilla extract
1 ½ cups peanut butter
4 ½ cups quick-cooking oats

Steps:

  • In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

Nutrition Facts : Calories 152 calories, CarbohydrateContent 19.4 g, CholesterolContent 7.9 mg, FatContent 7.5 g, FiberContent 1.3 g, ProteinContent 3.2 g, SaturatedFatContent 2.8 g, SodiumContent 59.5 mg, SugarContent 13.5 g

TRAYBAKED CHICKEN | JAMIE OLIVER EASY CHICKEN RECIPES



Traybaked chicken | Jamie Oliver easy chicken recipes image

In America's "Wild West" they make a beautiful ‘al forno’ or ovenbaked dish with sliced sweet potatoes, Yukon potatoes, sage and onion. I took that delicious base and turned it into a great one-tray meal by adding supremes of chicken. You might think it’s unusual to marinate the chicken in brine, but it makes it outrageously soft and juicy. Give it at least 2 hours to marinate, but if you really want the full benefit, overnight is best.

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 17

4 free-range chicken breasts or supremes of chicken, wing bone attached, skin on
2 rashers of smoked streaky higher-welfare bacon
4 medium floury potatoes such as Maris Piper or Yukon Gold
3 sweet potatoes (600g)
1 medium onion
4 cloves of garlic
2 spigs of fresh sage
olive oil
400 ml organic chicken stock
150 ml single cream
100 g Parmesan cheese
40 g unsalted butter
3 cloves of garlic
2 sprigs of fresh sage
6 tablespoons runny honey
4 tablespoons cider vinegar
1 lemon

Steps:

    1. For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and cover with clingfilm. Leave in the fridge for at least 2 to 8 hours, but preferably overnight.
    2. When ready to cook, take the chicken out of the fridge so it can come up to room temperature and preheat your oven to 180°C/350°F/gas 4.
    3. Finely chop the bacon, then scrub and finely slice the potatoes and sweet potatoes. Peel and finely slice the onion and garlic, then pick and finely chop the sage leaves, discarding the stalks.
    4. Get yourself a wide casserole-type pan or a roasting tray and add the bacon, all the sliced veg, garlic and the sage. Add a lug of olive oil and a good pinch of salt and black pepper and toss everything together.
    5. Pour the chicken stock into the pan or tray, then put into the oven for 30 minutes so the potatoes can begin to soften and soak up the stock.
    6. Drain the chicken breasts, discarding the brine, and pat them dry with kitchen paper.
    7. Take the potatoes out of the oven and pour over the cream. Sprinkle over a little more black pepper and finely grate over the Parmesan, then use a spoon to make little nests in the vegetables for the pieces of chicken to sit in. Place the chicken in these nests and dot little knobs of butter on and around the breasts.
    8. Return the tray to the oven to cook for 35 minutes, or until the chicken is golden and cooked through and the potatoes are delicious. To check if your chicken is cooked through, simply stick a sharp knife into the thickest part. If the juices run clear, you’re laughing.
    9. Serve straight away with nice simple greens or a salad and enjoy.

Nutrition Facts : Calories 820 calories, FatContent 37.7 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 56.2 g protein, CarbohydrateContent 68.3 g carbohydrate, SugarContent 15.2 g sugar, SodiumContent 1.9 g salt, FiberContent 4.2 g fibre

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