Authentic Rotisserie Chicken

The key to making authentic rotisserie chicken is the dry rub: dried thyme, paprika, garlic powder, and onion powder. A little salt and pepper, too.

Brush a little olive oil all over the bird to help the dry rub adhere to the skin while cooking. Then

Use the dry rub generously, patting the chicken to make sure the rub sticks.

Next, I move the chicken into a roasting pan. This could be a glass baking dish, a heavy duty roaster, or even a cast iron skillet.

I bake my rotisserie chicken at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees.

After baking the chicken, you can devour it immediately or place it in a crock pot for a few hours to keep it warm for later.

Bon appetit!

This chicken came out really good, and it was absolutely delicious!

Pigs in a Blanket

Get a roll of five refrigerated biscuit dough, roll out each biscuit, place half of a long hot dog at edge of biscuit and roll up. Place onto ungreased cookie sheet and bake at 375 in oven for about 10-12 minutes. (or until golden brown) Cool and place on serving plate around a mixed fruit cup. Enjoy for a quick lunch or snack! P.S. Add ketchup to taste! Bon appetit!

They were easy to make and absolutely delicious! I loved them!

Spaghetti and Garlic Bread

Boil package of spaghetti with 5 cups of boiling water for 20-12 minutes. When tender, drain spaghetti into strainer. Place in serving container. Meanwhile, place meat sauce in two quart pan and simmer for 10 minutes while browning cup of ground meat and Pam spray skillet. Pour ground meat into your sauce pour over top of spaghetti. Add Parmesan cheese to your taste. Spread butter and garlic on toast and serve with spaghetti. Bon appetit!

The spaghetti was absolutely delicious, but I wish I didn’t make so much because there was too much leftover!