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Roast Chicken and Onions
4 servings
INGREDIENTS
1 whole chicken (3-4 pounds)
1 12oz bag of frozen pearl onions
or two fresh yellow onions sliced
8 or 10 fresh sage leaves
Olive oil for brushing
Kosher salt and fresh ground pepper to taste
METHOD
1
Preheat toaster oven to 375°. Butter an 8x8 inch-baking pan. Scatter
onions in pan and set aside.
2
Using kitchen scissors cut out backbone of chicken by cutting down
on either side of backbone. Discard or save for stock. Place chicken
breast side up and using the heal of your hand, press down on
breast to flatten. Place in baking pan.
3
Season chicken under skin and on top with olive oil, salt, pepper, and
sage leaves.
4
Roast for 40 - 50 minutes or until the thickest part of the thigh
registers 165° on a thermometer.
Recipe courtesy Marian Getz
Morning Glory Muffins
4 servings
INGREDIENTS
2 large eggs
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup all purpose flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg, and all spice
1/2 teaspoon kosher salt
1/2 cup dark raisins
1 cup grated carrot
1 cup grated apple
1/2 cup coconut flakes (lightly toasted)
1/2 cup chopped almonds (lightly toasted)
1/2 cup chopped pecans (lightly toasted)
METHOD
1
In a large bowl, whisk together eggs, oil, vanilla, and sugar.
2
In a separate bowl, whisk together flour, baking soda, spices, and
salt. Add remaining ingredients to egg mixture then fold in flour
mixture until just combined (do not over mix).
3
Spoon batter into 6 sprayed or paper lined muffin tins. Bake at 375°
for 20 - 25 minutes or until golden brown.
Recipe courtesy Marian Getz
ToasterOven manual07 2/7/07 4:04 PM Page 15
