My Bizzy Kitchen recipes

Whole Roasted Chicken

1 whole chicken

1 lemon, sliced in half

1 tablespoon butter, softened

1 tablespoon seasoning of choice (I used Hardcore Carnivore Red)

Heat oven or air fryer to 400 degrees. Place the lemon on the inside of the chicken. Dry the chicken with a paper towel. Rub with the softened butter and season with your seasoning of choice.

Now here is the key to successful cooked chicken - a meat thermometer! Cook until the chicken reaches 165 internally. For my 5L air fryer, it takes me about an hour to cook until 165. I start checking it about 45 minutes, adding 5 minutes until it reaches the correct temperature. In a standard oven, I start checking at 35 minutes, depending on how big the chicken is.

Let cool and store in the refrigerator for meal prep, or have for Sunday dinner.

Biz Velatini

Chicken and Dumplings

This is a great recipe to use pantry and freezer ingredients like flour, chicken broth, and frozen peas and carrots.

1 tablespoon I Can't Believe It's Not Butter

1 16-ounce bag frozen peas and carrots, defrosted (it only takes about 20 minutes on the counter or defrost overnight)

½ cup self-rising flour (regular flour is fine)

4 cups chicken broth

1 pound cooked chicken breast, shredded or chopped

2 teaspoons Italian seasoning

1 16-ounce can refrigerator biscuits

2 teaspoons dried parsley, for garnish

Melt the butter in a large skillet. Add the peas and carrots and cook for 1 minute. Add the flour and coat the veggies in the flour mixture. Slowly add the chicken broth, 1 cup at a time, to the veggie mixture. Once combined and the sauce is thick again, add in the cooked chicken and seasoning.

Bring the stove top up to medium high, wet your hands and pull apart the canned biscuits and place on top of the chicken mixture. Top with a lid and cook for 8 minutes. Remove from heat and sprinkle the top of the chicken and dumplings with the dried parsley.

Serves 4

Biz Velatini

A chicken patty sandwich is much more delectable with feta cheese, red peppers and baby spinach. Courtesy of Biz Velatini

Feta Stuffed Chicken Burgers

The fillings can be customizable based on what your family likes. If feta isn't a family favorite, try mozzarella, fontina or goat cheese.

1 pound(s) uncooked ground chicken breast

1 tablespoon fresh oregano (I used Italian seasoning)

¼ teaspoon garlic powder (I used garlic salt)

7 tablespoons feta cheese, crumbled (I used reduced-fat feta)

2/3 cup roasted red peppers, chopped

1 teaspoon crushed red pepper

4 hamburger buns

1 cup baby spinach

Cracked pepper to taste

Preheat grill or broiler.

In a medium bowl, combine the chicken, oregano, garlic powder, feta cheese and roasted red peppers and crushed red pepper; divide mixture into four balls and then press them gently into patties.

Grill, broil or pan-fry patties until internal temperature of the burgers reaches 165 degrees, about 7 to 8 minutes per side.

Serve each burger on a bun with baby spinach.

Makes 4 burgers

Biz Velatini

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