Bundt pan roasted chicken is an easy method to prop up the bird to roast on all sides in a home oven using the standard Bundt pan. This recipe for roasted chicken showcases a unique way to use your Bundt pan to roast the chicken in a style similar to ‘beer can chicken’.
H. David Dalquist, the owner of Nordic Ware, invented the Bundt pan in 1950. The pan is a modern innovation that can be used for baking cakes and roasting chicken. The Bundt pan’s fluted shape encourages even cooking and browning.
This recipe takes the classic roasted chicken to a whole new level. The unique shape of the Bundt pan allows for even cooking and ensures that every bite is tender, juicy, and bursting with flavor. This simple roasted whole chicken is seasoned with a flavorful rub and placed on the cone of the pan covered in foil, on top of a mix of vegetables, lemon and herbs. All the flavors and juices roast beautifully in the Bundt for an amazing dinner option while containing the juices for an easy cleanup.
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Bundt Pan Roasted Greek Chicken & Vegetables
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Instructions
Preheat oven to 425 F. Line a Bundt pan with foil or lightly coat pan with cooking spray.
In a small dish combine all seasoning ingredients.
In a large bowl, toss potatoes, peppers, onion, carrots, olive oil & 2 tsp seasoning mix. Toss well to coat then place mixture in the bottom of the Bundt pan.
Sprinkle chicken evenly with remaining seasoning. Place chicken cavity over the Bundt pan center with legs facing down on top of the vegetables. Place Bundt pan on a baking sheet.
Bake at 425 for the first 30 minutes then reduce heat to 400 F. Bake until chicken is no longer pink at the bone & the juices run clear, about 1 1/2 - 2 hours. Cover the top half with foil after 30 minutes to avoid over-browning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 F.
Remove chicken to a cutting board to rest for 5-10 minutes. Toss veggies with cheese & dill.
On a serving platter place veggies & top with chicken pieces. Garnish with more fresh dill & lemon zest if perferred.
The creamy Boursin and shrimp panini is a modern, gourmet evolution born from the fusion of two distinct European culinary traditions: the invention of French Boursin cheese in 1963 and the global rise of the Italian panini in the late 20th century.
The pressed, toasted sandwich we know today took off decades after Boursin was invented. In the 1970s, trendy lunch bars in Milan (called paninoteche) began serving pressed sandwiches to office workers looking for a fast but high-quality lunch. By the 1980s, a youth subculture in Milan known as the Paninari adopted these sandwich bars as their primary hangout spots, turning the panini into a symbol of modern style and status. The trend quickly migrated to North America and the rest of Europe by the late 1990s, where commercial panini presses became staple appliances in cafes and home kitchens.
The combination of Boursin and shrimp inside a panini is a product of the late 2000’s and 2010’s ‘gourmet sandwich’ movement. Looking to upgrade the standard ham & cheese or turkey panini people began experimenting with upscale ingredients. Shrimp cooks incredibly fast and pairs perfectly with garlic and herbs, but it lacks fat. Slathering rich, spreadable Boursin onto the bread creates a moisture barrier that protects the bread.
Unlike hard cheeses (like cheddar or provolone) that can turn greasy or rubbery when melted, Boursin behaves uniquely under heat. Because it is a soft, triple-cream style cheese, it melts into a velvety, restaurant-quality sauce rather than a stringy mass. This coats the shrimp evenly with every bite.
Brion & I absolutely love the flavor of this panini. It really checks all the boxes!
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Creamy Boursin & Shrimp Panini
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Instructions
Boursin/Mayo
In a small bowl, place room temperature Boursin cheese, pickle/dill mayo & fresh dill. Using a hand mixer vigorously whip the mixture until completely smooth & spreadable.
Bacon
Fry or bake the bacon until very crisp so it breaks easily when you bite into the sandwich. Place the cooked bacon on paper towels to remove excess grease, which keeps the panini from getting soggy. Chop the strips into smaller pieces instead of leaving them whole to ensure bacon in every bite.
Shrimp
Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, paprika, salt & pepper. Cook for 2 to 3 minutes until pink & cooked through, then remove from heat.
Assembly
Lightly butter the outside of 8 slices of bread. Spread a thick layer of the creamy Boursin cheese onto the inside of each slice of bread. Place the crispy bacon directly into the soft Boursin cheese spread on the bread to anchor it in place before adding the shrimp. Layer the cooked shrimp, avocado & tomato slices on 4 of the bread slices. Top with the remaining bread slices.
Grilling
Place sandwiches onto a preheated panini press. Cook for 4 to 5 minutes until the bread is crisp & golden brown. Serve immediately.
These chicken and mushroom crepes are a fantastic summer recipe to serve for lunch or a fancy brunch. The best part about it is most of it can be made the day ahead, leaving just the bechamel sauce, assembly, and baking to the day of your event.
Béchamel sauce is a key ingredient in hundreds of recipes, from simple dishes like creamed peas to elegant cheese soufflés. At one time considered a sauce reserved for the well-do-to, Béchamel today is probably the most frequently made sauce in the Western world.
Also known as white sauce, Béchamel is an ‘ingredient’ sauce – a sauce made to use in another dish or as a foundation for a more complex sauce. It is composed of whole milk heated and thickened with a roux.
The popularity of Béchamel sauce has spread far and wide, and today there are many variations of this sauce found throughout the world.
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Chicken & Mushroom Crepes
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Instructions
Chicken
Preheat oven to 375 F. Place chicken on a rimmed baking sheet fitted with a rack & roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks & transfer to a bowl. Set aside until ready to use. This can be done in advance.
Crepes
Combine flour & salt together in a large bowl then add the milk slowly, whisking until combined. Add the beaten eggs, whisking until smooth. Then whisk in the melted butter & the dill.
Heat a non-stick 12-inch skillet on medium-high heat. Grease the pan with a paper towel with canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan & swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
Slide a thin spatula under the crepe enough to grab hold of it & flip it quickly with your hands. Cook on the other side for 30 seconds more. Slide the crepe off the pan onto a cutting board. Repeat the process until all batter is used. Allow the crepes to cool while you prepare the filling.
Filling
In a large skillet melt the butter, add the leeks & cook until they are soft & fragrant. Then add the mushrooms, Worcestershire sauce, salt & pepper to taste & freshly chopped parsley. Transfer mixture to a bowl & set aside to cool.
Béchamel Sauce
Melt the butter in a deep skillet. Once foamy add the flour, whisking together until a paste is formed. Slowly add the milk, whisking until combined. Simmer mixture until thickened, then add 1 minced garlic clove & season with salt & pepper to taste.
Assembly
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Place crepe over a small gratin dish, fill with 2 Tbsp of the mushroom mixture, top with ¼ cup of shredded chicken. Ladle 2 Tbsp of béchamel sauce on top. Roll crepe & drizzle more béchamel on top. Sprinkle with gruyere cheese & paprika.
Bake for 10-12 mins. Then place under the broiler for another 1-2 minutes. Garnish with fresh parsley.
CELEBRATING CANADA DAY!
In Canada, July 1st marks the day for Canadians to show pride in their nations history, culture and achievements. From coast to coast the country’s birthday is marked with various events.
On July 1st, from coast to coast, the country’s birthday is highlighted with colorful parades, concerts, carnivals, festivals and firework displays.
Food and drink are almost as synonymous with Canada Day as the colors of red and white. More importantly this date celebrates the historical event in which Canada gained its independence from Great Britain in 1867.
Pizza is one of those foods that works for just about everyone. From meat eaters to vegetarians, kids, adults and everyone in between. Year-round, it’s the perfect entree for family or party events.
Although avocado on pizza may sound weird, to me it’s glorious. When you think about it, tomato or tomato sauce is a big part of pizza most of the time. Often guacamole is made with tomato, so that avocado flavor compliments pizza well.
Pizza is one of the easiest meals you can make at home. I most always prefer to make my own crust but nothing wrong with a purchased one or some naan or focaccia bread for the crust. Once that crust part has been taken care of, it’s really just a matter of topping the pie with all your favorite ingredients and waiting for it to come out of the oven.
It’s always interesting to me what develops when you ‘step out of the box’ so today our Canada Day meal is a smoked salmon & avocado pizza.
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Avocado & Smoked Salmon Pizza
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Instructions
Pizza Spread
In a small bowl, combine the cream cheese with the dill & minced garlic. Mix well.
Caramelized Onion
Heat oil in a skillet until hot. Add sliced onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar & brown sugar. Cook & stir until caramel brown in color. Remove from skillet & set aside.
Toppings
Grate cheese. Flake smoked salmon. Peel avocado & remove pit. Slice in 1/8-inch slices.
Assembly/Baking
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Drizzle garlic olive oil onto the Naan breads & spread with cream cheese mixture. Divide onion evenly between the 6 Naan breads. Top with 1/2 of the grated cheese. Evenly distribute the smoked salmon then top with remaining cheese.
Bake for about 10-15 minutes or until hot & bubbly.
Remove from oven & divide avocado slices between the pizzas. Garnish with chopped sprigs of fresh dill & sprinkle with lemon pepper if you wish.
Recipe Notes
- Alternately, you can omit the garlic olive oil & the cream cheese mixture & use bottled tartar sauce for the base of the pizzas. Brion & I really enjoyed this alternative.
