Tag Archives: barefoot contessa

Comfort Food- Roasted Chicken and Nana’s Stuffing

12 Sep

During my kitchen therapy weekend, I needed comfort and found it in the form of baking and cooking nutritious and delicious food for me and my family, reading a good book, and snuggling on the couch with my kitty mama (the sassy lady herself- miss Colbie).


If someone were to ask me what I think the ultimate comfort food is I would probably say 9 times of of 10, roasted chicken. Add my Nana’s stuffing to that and you have meal that can’t be beat! I started making roasted chickens after receiving my first Barefoot Contessa cookbook which featured the most amazing chicken recipe that I have ever tried. It is the very best! It is one of those things that you can count on being amazing every time and you don’t have to question it.

For the brilliant Mrs. Garten’s Roasted Chicken recipe please click here.

I like to make it with carrots, celery, sweet or yukon gold potatoes, and sweet yellow onions. This time I decided to cook bone in chicken breasts rather than a whole chicken so that it would be done a little quicker and make a little less food since it was only for my husband and I.

My Nana’s stuffing is something I grew up eating and loving. It’s so simple and so delicious! I converted my husbands non-stuffing eating family to stuffing lovers with this recipe. It’s great for holidays or anytime you want a comforting meal.

Nana’s Stuffing
1 cup celery finely chopped
1/2 cup yellow or sweet onion chopped
1/2 cup butter, melted
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups 1 inch cubed bread (sourdough or Italian bread)
3/4-1 cup chicken broth

Preheat oven to 350 degrees
Heat butter in sauce pan over medium heat, sauté celery and onion until translucent. Add poultry seasoning, salt & pepper. Put bread cubes in a large bowl, pour butter mixture over it & combine. Add broth to mixture and combine till moistened. Spray or butter a dish to avoid sticking and place the bread mixture in, dab butter on top. Bake for approximately 30-45 minutes or until golden brown.
*For holidays you may want to double the recipe.






It’s so delish! I hope you love it as much as we do!


Party Prep, Taste Test

29 May

A lot of people collect all different kinds of things, I collect cookbooks. I love cookbooks, I read them the way and with the same enjoyment that one would read a novel. And one of my very favorite chef/authors is Ina Garten, The Barefoot Contessa. I have almost all cookbooks that she has written and I find them to be some of the most delicious recipes out there as well as full of great tips and tricks. When it comes to party planning one of Ina’s biggest suggestions for success is to make sure that you try out your recipes before you make them the day of the party. This is very sound advice. And when discussing our menu options for our party, I look primarily to the Barefoot Contessa for inspiration and decided to do a little trial run of some of the dishes I planned to make.

I did a lot of vegetarian dishes (minus the spicy sweet turkey meatballs which I just used a package of meatballs with a cup of BBQ sauce, a can of pineapple chunks and a couple dashes of hot sauce and cooked in the oven per the package instructions) because our guests for the evening were both vegetarians. I made my spin on Barefoot Contessa’s Panzanella Salad, Confetti Corn, White Cheddar and Carmalized Onions on Hawaiian rolls (from Barefoot Contessa Parties!), a store bought artichoke and pequilla pepper bruschetta,  and Kelsey’s Essential’s Vanilla Almonds. In the summer I love to have vintage candy and things from our childhoods so I got a bunch of peppermint salt water taffy and served ice cream sandwiches and S’more’s Crack Dip for dessert- and yes, it’s just as amazing as you imagine it to be! The dinner was a success and the new recipes are definitely going to be used again. 

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