Anne McAlpine: March 12, 2020

One of our readers, Judy Moore of the Fisherville area, loaned me her Ultimate Cooking with 4 Ingredients cookbook and I have tried several recipes from it.

I made this rosemary chicken dish this week and I really liked the flavour. I baked it for 30 minutes and then covered for 10 minutes before removing from the oven and sprinkling the rest of the rosemary over it. I baked them uncovered for another 5 minutes. The internal temperature should be 160 degrees.

I have not tried the pork picante recipe, but I thought it looked good. The peach jam would definitely create a sweet taste, but I imagine it would be balanced by the salsa.

I baked a whole chicken last week and so I did try the chicken cheese spread. I had some on Laurie Woolner’s homemade bagels that I shared the recipe for several weeks ago and it was really good. I also purchased a whole chicken this past week and asked the butcher to split it almost through. I placed it on a bed of thinly sliced onions along with 4 peeled and sliced garlic cloves. I covered this with slices of lemon, put the chicken in the pan and squeezed some lemon juice over the top. I then immediately patted some Keg Steak Spice all over the top of it.

When I made the souper cauliflower I steamed a whole cauliflower instead of using frozen. I haven’t tried the sausage rolls yet but they look like an easy luncheon item or appetizer.