Parties

Herbs de Provence Roasted Chicken

My family loves roasted chicken. Not only is it a healthy and flavorful meal, but most of the time it's an inexpensive option for meals as it often feeds my family more than once. The best thing about roasting a whole chicken is that it's a blank slate for many flavor combinations -- you can create lots of variations. One of our favorite roasted chicken recipes is a simple one using dried Herbs de Provence, a blend of aromatic herbs from the southern hills of France that include a mixture of bay leaf, thyme, rosemary, chervil, oregano, tarragon, marjoram, and lavender.

Chicken and Italian Sausage Bake

My kids love Italian sausage, and when baked alongside a whole cut-up chicken, it infuses it with its wonderful flavor. The chicken is tender and succulent, and the garlic cloves, tossed into the roasting pan still in their skins, become soft and sweet and are perfect for spreading on toasted French bread or stirring into mashed potatoes.

Indiana Corn Casserole

How to make it

  1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

Potluck Potatoes

Ingredients

  • 8 to 10 medium red potatoes (about 2 pounds)
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/2 cup chopped onion
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion salt
  • 1 pound process cheese (Velveeta), diced
  • 2 slices bread, cut into cubes
  • 1/4 cup butter, melted

Directions

  • Place the unpeeled potatoes in a large saucepan and cover with water;

José Olé® Taquito-Enchilada Bake

1 (20-oz.) can red enchilada sauce

1 (20.0-oz) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz) Chicken & Cheese Taquitos, partially thawed

1 1/2 cups shredded 3-cheese Mexican blend, divided

1 (16-oz.) can refried beans, heated

1/3 cup each: sliced green onions and diced red onions (combined)

1 (2.25-oz.) can sliced black olives, drained (optional)

Sour Cream (optional)

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