BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.
Provided by foodelicious
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
- Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
- Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g
BUTTERFLY TOAST
Crunchy, buttery toasted bread. Quick and easy. Very moorish. When we got a little more independent we were allowed to make this on our own--first cooked dish we made as a kid.
Provided by bevs kitchen
Categories Toddler Friendly
Time 6m
Yield 2 slices, 1 serving(s)
Number Of Ingredients 2
Steps:
- Have the grill hot.
- Butter one side of the bread.
- Place this butter side up facing the grill.
- Hrill until golden and melted.
- Now butter the other side and grill as before.
- Butterfly toast is done.
- Now enjoy eating it.
- ps. I do not know where the name of this bread dish comes from, but it makes this dish sounds very appealing to kids.
Nutrition Facts : Calories 336.3, Fat 24.6, SaturatedFat 14.9, Cholesterol 61, Sodium 503.8, Carbohydrate 25.3, Fiber 1.2, Sugar 2.2, Protein 4.1
BREAKFAST BUTTERFLY TOAST
Make and share this Breakfast Butterfly Toast recipe from Food.com.
Provided by mydesigirl
Categories Breads
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Prepare toast in toaster.
- Spread peanut butter over the entire piece of toast.
- Cut in half diagonally.
- Arrange on plate as follows-.
- Sausage link as the body of the butterfly.
- Toast as the wings on either side of sausage.
- Sprinkle the sprinkles on the wings.
Nutrition Facts : Calories 160.6, Fat 8.9, SaturatedFat 1.8, Sodium 243.7, Carbohydrate 15.8, Fiber 1.6, Sugar 2.5, Protein 5.9
BUTTERFLY GARDEN'S BAKED FRENCH TOAST
"From Debra Richardson, who owns and operates The Yellow Carriage House Bed and Breakfast in Shelbyville, Ky. This would be excellent with some toasted pecans or orange zest sprinkled between the layers of bread!" Posted in the Courier Journal Wednesday, Oct 3rd, 2008
Provided by DoveChocolatierinKY
Categories Breakfast
Time 50m
Yield 16 slices, 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 9-by-13-inch baking dish with vegetable oil.
- Melt the butter over medium heat, and stir in the corn syrup and brown sugar.
- Mix well by hand, and pour into greased dish.
- Layer the bread slices on top of the brown sugar, double stacking them.
- Sprinkle pecans over the first layer of bread, if using.
- Whisk beaten eggs and cream together by hand, and pour over bread slices.
- Cover dish, and let sit overnight in the refrigerator.
- The next morning, bake uncovered for about 40 minutes at 350 degrees, or until tops of bread are browning.
- Cut slices diagonally and arrange on serving platter.
- Drizzle syrup in the pan over French toast, as well as honey and cinnamon if desired.
- Servec with fresh berries and freshly sweetened whipped cream.
- Serves 6 as a main dish, 8-10 as a side dish.
Nutrition Facts : Calories 742, Fat 37.2, SaturatedFat 20.9, Cholesterol 306.5, Sodium 573.1, Carbohydrate 92.8, Fiber 1.6, Sugar 46.2, Protein 12.4
BUTTERFLY CAKES
Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 30m
Yield Makes 10
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
- While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
- Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
Nutrition Facts : Calories 419 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Protein 3 grams protein, Sodium 0.7 milligram of sodium
BREAD AND BUTTERFLY (A TASTY TREAT)
The staff here at CGTD Institute found the inspiration for this recipe from Lewis Carroll's 'Alice in Wonderland' story. A fun yet simple cooking project designed for the wee tots.
Provided by COOKGIRl
Categories Breakfast
Time 5m
Yield 1 Bread-and-Butterfly
Number Of Ingredients 6
Steps:
- Note: if you wish, you can dye the butter. Also, for special effects, feel free to garnish sprinkles, non pareils or other choices like shredded coconut on the butterfly. Substitutions for butter would include: frosting, cream cheese, peanut butter or other nut/seed butter, etc. Also, if you wish, you can flavor the butter or substitute with extract of your choice: almond, vanilla, coconut, etc.
- First decide if you want your bread untoasted or toasted.
- Use a butterfly shaped cookie cutter to cut the bread. If toasting the bread, cut out the bread first.
- Place the dyed sugar on a plate.
- Spread a generous amount of butter on the toast then press the bread onto the dyed sugar OR, it may be easier (especially for very young children), for them to sprinkle the sugar on top of the bread instead.
- ~TD~ tested-Mother approved!
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