Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Jabberwock’s Quick and Dirty Stuffing December 21, 2013

Stuffing.

I like the holiday meal to be EASY.  In recent years I have been skipping the mashed potatoes and doing stuffing instead.  As a working parent I need to maximize time with my family and not squander it in the kitchen prepping elaborate meals….don’t get me wrong, I still want the meal to *taste* like I spent a ton of time making it!

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I admit to taking my help from a box on this one…namely Stove Top.  But, with a few added sauteed veggies and some chicken broth, you can amp up the flavor, and get that boxed stuff to taste like it was homemade.

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Jabberwock’s Quick and Dirty Stuffing
1 onion, diced
2 lage stalks celery, diced
1/2 large red bell pepper, diced
4 cloves garlic, minced
1 package mushrooms (about 10 ounces), diced
2 tsp olive oil
Kosher salt and cracked black pepper to taste
Canned chicken broth (about 3 cups)
2 packages stuffing mix

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Sautee onion, celery, red pepper, garlic, mushrooms in the olive oil.  Add salt and pepper to taste. Go lightly with the salt since we will be using canned broth and butter later on !

While veggies are cooking, take a look at the stuffing directions. Mine called for 3 cups of water and 1/2 cup (egads) of butter for a double recipe — instead, I used canned chicken broth in place of the water, and only 1/4 cup of butter. I brought this up to a boil, and prepared the stuffing per the package directions.

Combine the stuffing and sauteed veggies in a 9×13 inch pan, and cook at 375 F for about 15 minutes to create a nice crunchy top.

I never stuff a bird, since it increases the cooking time, so I prep the stuffing this way, and when plating up the bird on a platter, I just arrange the stuffing around the cavity.

Enjoy !

Easy Roasted Turkey

 

Super EASY, no stress Christmas Meal … December 28, 2012

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 12:01 am
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Roasted Chicken with root veggies

1 small bag fingerling potatoes
1 large onion, sliced
6 large carrots, peeled
1 head garlic, cut across entire head, unpeeled
1 lemon, cut into 8 wedges
1 chicken, average size
Olive Oil
Kosher salt and cracked pepper to taste

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Lay the carrots in the pan – we are using them as a little platform for the chicken.  Dump in the potatoes and onions.

Rinse the chicken and pat dry with a paper towel. Be sure to save the innards and veggie peels to make broth with later…

Place 2 lemon wedges in the cavity along with the head of garlic.  Tie the feet together with cotton string, and place on the veggies.

Drizzle the chicken and veggies with olive oil, add salt and pepper over the top of the entire dish.  I use quite a bit on the chicken since the coarseness of the salt and pepper make a very nice skin.

Pop the chicken into a 350 F oven for one hour.  There is no need to baste !

When chicken is done, remove from oven, toss the rest of the lemon wedges in the pan, and lightly tent with a piece of aluminum foil.  Let rest for 15 minutes before serving.  In the meantime, prepare the brussel sprouts…..
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Garlic Roasted Brussel Sprouts

Fresh brussel sprouts
Olive oil
2 Tbsp roasted (or raw) garlic.  If raw, mince it.
Kosher salt and Cracked pepper.

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While the chicken is roasting, prepare the brussel sprouts by taking off the outer leaves (if neccesary), and trimming the core.

I like to cut them in half to speed the cooking time.  Drop in a small pan, drizzle with olive oil, top with garlic, salt and pepper.

When the chicken is done cooking, turn heat up to 425 F,  pop the brussel sprouts  in the oven for 15 minutes, which is exactly how long your meat needs to rest.

SUPER EASY, NO STRESS !

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Christmas Kitteh December 23, 2012

Filed under: Fun Stuff — Low Carb Jabberwockey @ 4:56 am
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Every now and then Sparky the cat gives me a gem of a picture.

All credit to my high school fencing bud James C. Foy for the verbiage, and Stacie Ashe Otis for pointing out that Sparky The Cat looks kind of pissed off…..

 

 
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