Meal Planning Mondays: Recipes to Try for the Week of April 15-22

Cook Once Eat Twice…

Rotisserie Style Sticky Chicken


1 (3 to 4 pound) whole chicken
1 medium onion, cut into chunks
4 teaspoons of kosher salt
20 turns of the pepper grinder
1 teaspoon of Cajun seasoning (like Slap Ya Mama), see recipe below…
1/2 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of white pepper
2 teaspoons of paprika
1 teaspoon of dried thyme, crushed

Prep Day: Make…

Copycat Slap Ya Mama Cajun Seasoning


table salt, 26 oz
cayenne pepper, 5 T
black pepper, 3 T
onion powder, 3 T
garlic powder, 3 T
chili powder, 3 T
thyme, 1 T
sweet basil, 1 T
bay leaf, 1 T

Mix Seasoning. Add all the seasoning, except salt, in a blender. Cover and blend to a fine consistency. Don’t breath the dust – it throws me into a sneezing frenzy ! Mix the blended spices with the salt until you achieve a uniform color. Use as you would salt. Store in air tight container.

In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of two chickens. Cover each loosely and freeze, when thawing it will marinate.

Serve Day: Thaw chickens. Roughly chop the onions and stuff into the cavities of the chickens. Preheat oven to 250 degrees. Remove giblets from chicken if it has them. Place the chicken into a roasting pan.

Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh.

Tip: Roast two chickens at a time and reserve one for use in other dishes.

I will make two chicken and use the second to make…

Smothered Chicken


2 chicken skinless breasts, previously cooked
2 chicken skin less thighs with legs attached, previously cooked
4 slices of bacon
2 tablespoons butter
1 medium onion, sliced
1 cup of sliced mushrooms
4-8 slices of Provolone cheese, or enough to cover each piece of chicken
Olive oil
Balsamic vinegar
Garlic salt

Prep Day: make a Rotisserie Style Sticky Chicken. Once cooled, package whole to use later in the week.

Serve Day: Get chicken out and bring to room temp. Cook the bacon in a skillet until crisp, remove and drain on a paper towel; set aside and crumble when cooled. Add the butter to the bacon fat, and saute the onion, cooking until caramelized. Using a slotted spoon, remove the onion and set aside; add the mushrooms and cook, remove and set aside. You’ll be layering these ingredients on the chicken. The put chicken in pan to heat up. Once done continue on.

Preheat the broiler. Place the cooked chicken into a shallow baking dish or better, into mini bakers . If using mini serving dishes, just place them all on a baking sheet to cook and finish. Brush each piece of chicken with some of the Olive oil/balsamic vinegar and sprinkle lightly with garlic salt, then top with the crumbled bacon, then mushrooms and last onion. Stick under the broiler for just long enough to warm the onions and mushrooms. Remove and top each piece of chicken with provolone slices to cover, return to the broiler long enough to melt the cheese. Serve immediately.