Category Archives: Feast

Oven-Baked Fried Chicken: A Feast for July Fourth

Oven-Baked Fried Chicken | Faith and Composition

The Fourth of July has always been one of my favorite holidays. It evokes in me a wave of nostalgia and patriotism. I have sweet memories of family and friends gathered together, a sense of pride uniting the nation, sparklers dancing in the dusk, and a fireworks display in my parent’s backyard that brings the neighbors out onto their decks every.single.year. And then there’s the food … barbecue or fried chicken, corn on the cob, potato salad, an abundance of watermelon, homemade ice cream, strawberry shortcake.

So to celebrate Independence Day and the general spirit of summer dining, I have a simple, yet delicious recipe for oven-baked fried chicken that is sure to be the star of your July-Fourth table. Pair this with a simple potato salad and oven-baked corn on the cob, fresh fruit and dessert, and you have a complete meal for the holiday and throughout the summer.

Oven-Baked Fried Chicken | Faith and Composition

Oven-Baked Fried Chicken
Serves 4
Please note that this isn’t so much an exact recipe, as it is an approximation of ingredients and a recommended cooking time. If you’d like your chicken spicy, add more cayenne pepper. Want to sweeten it? Drizzle on some honey before baking.

1 Whole chicken cut into pieces or a grilling pack that has legs and breast meat
2 eggs
1/4 cup water
2 cups flour
2 tablespoons kosher salt
2 teaspoons pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder

Preheat oven to 350.

Mix the flour with the salt, pepper, cayenne and garlic powder. Pour into a wide, shallow bowl, or a baking dish that will allow you room to dredge the chicken. Then mix the eggs and water. Coat the chicken pieces in the egg and water mixture, then dredge the chicken in the flour and spices until it is completely covered. Repeat with all the pieces. I usually do this ahead of time, then refrigerate the chicken until I’m ready to cook.

Pour oil into a saute pan, coating the bottom with about 1/4-inch of oil. (I usually use a combination of butter and olive oil.) Heat the oil over medium high heat. When the oil is hot (you want the chicken to sizzle), carefully place the chicken pieces in the oil. Don’t crowd the chicken. I usually have to do this in three batches. Sear each piece for about 4 minutes or until the coating is brown, then flip and repeat until all sides are evenly browned.

Oven-Baked Fried Chicken | Faith and Composition

Place the browned chicken on a cooling rack nestled inside a rimmed baking sheet. Bake in a 350-degree oven for approximately 35-40 minutes. Remove from the oven and move to a platter.

Oven-Baked Fried Chicken | Faith and Composition
You can also place corn on the cob, still in its husk, directly on your oven racks to bake alongside your chicken. The corn steams inside the husk and peels with ease when done. It’s my now-favorite way to prepare corn-on-the-cob, and it makes the prep for this dinner a snap!

Enjoy! And have a Happy Fourth! I’ll be back with a few more Independence Day posts later this week. See you then!

P.S. To celebrate the Fourth, I’ll be sharing one patriotic-inspired image each day this week on Instagram. You can follow me here, if you don’t already. I’d love to have you join me! 

Also, if you weren’t the lucky winner of the Good Enough Mom giveaway, you can still snag a shirt from Charity’s shop. And she’s offering 10% off for F&C readers with code: faithandcomposition.

Faith and Composition

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All content on F&C is ©Faith&Composition by Shalene Roberts, unless otherwise noted.



A Simple Summer Dessert: Berries and Maple-Sweetened Whipped Cream

A Whole-Foods Treat: Berries and Maple-Sweetened Whipped Cream | Faith and Composition

Memorial Day harkens the unofficial start of summer! And If you’re looking for a delightfully quick, whole-foods dessert to add to your festivities, this easy creation is sure to please. Start to finish, it only takes a few minutes, making this recipe a must-have treat to whip up throughout these coming summer months. With just a few simple, nourishing ingredients, this is my go-to when seasonal berries are at their peak. The whipped cream also pairs delightfully well with peaches, on apple pie, or dolloped in a cup of coffee.

A Whole-Foods Treat: Berries and Maple-Sweetened Whipped Cream | Faith and Composition

Summer Berries with Maple-Sweetened Whipped Cream

Fresh berries of your choosing
1 – 2 teaspoons organic whole cane sugar
1 lemon
1 pint organic whipping cream
6 tablespoons pure maple syrup
1 teaspoon pure vanilla extract

Prep your berries by washing and cutting (if necessary). Sprinkle one or two teaspoons of organic whole cane sugar atop your berries, and add a few squeezes of fresh lemon juice. Toss to combine. Refrigerate for a few hours, up to 1 day in advance. Meanwhile, prep your whipping cream.

A Whole-Foods Treat: Berries and Maple-Sweetened Whipped Cream | Faith and CompositionA Whole-Foods Treat: Berries and Maple-Sweetened Whipped Cream | Faith and Composition

Maple-Sweetened Whipped Cream

Homemade whipped cream is simply pure cream whipped until soft peaks form and then sweetened to taste. It was one of the first sweet treats I made when we began to switch to whole foods, and it can’t be any easier to prepare. Before beginning, choose a bowl that will allow the cream to nearly double in size. Chill the bowl and your beaters in the freezer for ten to 15 minutes.

Once chilled, whip the cream on high using a hand-held mixer until it nearly doubles and soft peaks form. Add 6 tablespoons of pure maple syrup and 1 teaspoon of pure vanilla extract. Whip on medium until just combined. Taste and add more maple syrup if you like a sweeter whipped cream. Serve immediately over the berries. Enjoy!

What dessert will be gracing your table this holiday weekend? I’d love to hear some of your favorites in the comments! I’ll be back on Wednesday to post week 4 of the F&C Reading Group. Until then … happy Memorial Day!

Faith and Composition

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All content on F&C is ©Faith&Composition by Shalene Roberts, unless otherwise noted.

An Afternoon Pick-Me-Up {My Favorite Cup of Coffee}

{Simply because it’s Friday, and I feel like being a bit light-hearted today, I’m sharing a lifestyle post. So kick your feet up and grab a hot cuppa, because we’re discussing one of my favorite indulgences … coffee.} 

The Perfect Afternoon Pick-me-up, perfecting the pour-over method | Faith and Composition

It hits me every day around the same time … the afternoon slump. As the hands of the clock near 2 pm, the exhaustion sets in. Perhaps it’s the fact that I have toddlers, and I tend to follow their schedule (read: I need a nap too!); or maybe it’s simply that we operate with such frantic busyness in our society. Whatever the cause, nearly every day I am in desperate need of a pick-me-up just a few hours into the afternoon.

If I can resist the urge to strap the kids into their carseats for a quick drive to the nearest coffeehouse, I’ll make a cup at home using the pour-over method. A simple, unfussy mode of brewing coffee, the pour-over method results in a robust cup without a lot of bitterness. But it’s not just the flavor that has made this one of my favorite methods of coffee preparation, it’s also about the ritual. The whistle of the tea kettle, the careful pouring of hot water over the beans, the sound of coffee percolating into my cup below. It’s all very soothing. My kids could be running rampant with toys strewn about the floor, but this five-minute preparation and the resulting cup is a little personal escape.

The Perfect Afternoon Pick-me-up, perfecting the pour-over method | Faith and Composition

Here’s how to do it:

Fit a paper filter inside your pour-over device. I use this one I picked up for just $6.99 at World Market. This one also gets great reviews. Run water through the filter and the pour-over brewer to rinse; and discard the rinse water. This step isn’t necessary, but it will eliminate any paper lint and prevent the filter from falling in on itself when you pour the hot water. Scoop fresh-ground coffee beans into the filter. (I use approximately 2 heaping tablespoons per 10 ounces. Adjust the amount of beans to your liking.) Stack the pour-over device atop your coffee mug.

The Perfect Afternoon Pick-me-up, perfecting the pour-over method | Faith and Composition

Meanwhile, heat water in a kettle until it just boils, then pull the kettle off the heat for 30 seconds. Pour a small amount over your coffee grinds, being careful to saturate the coffee. Set the kettle down and inhale the aroma. No really, it’s delightful! After a few seconds, pour the remaining water over the coffee until it nearly fills the filter. Let it drain into the cup below with a rhythmic percolating sound. Add cream or sugar if desired, and enjoy!

The Perfect Afternoon Pick-me-up, perfecting the pour-over method | Faith and Composition

Et voila! Your perfect afternoon pick me up.
Do you have a ritual afternoon break? If it involves coffee, how do you take your cup?

Faith and Composition

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All content on F&C is ©Faith&Composition by Shalene Roberts, unless otherwise noted. 

Valentine’s Day Breakfast and a Free Printable

A Valentine's Day Breakfast + a FREE printable valentine | Faith and Composition
Valentine’s Day is this Friday, and while I try not to over-emphasize the material aspect of the holiday, it’s certainly a good opportunity to do something a little special for the ones you love.

If you’re looking for a simple way to put a smile on their face, I have an easy, cheerful breakfast your whole family will love, PLUS a charming printable valentine to add a sweet sentiment to their day. The valentines are also a whimsical candy-free option for school parties. So dig in, and enjoy!

The Breakfast: Heart-Shaped Eggs in a Pocket

Heart-Shaped Eggs in a Pocket for Valentine's Day | Faith and CompositionHeart-Shaped Eggs in a Pocket for Valentine's Day | Faith and Composition

Too simple even to be dubbed a recipe, this breakfast consists of three ingredients, four if you want to add in the side of fresh berries. It’s a super simple, nourishing way to start the day, and the heart cut-out is a sweet sentiment for the holiday. Although we typically eat homemade bread, I used an organic, whole- wheat store bought loaf for this, since it’s not as crumbly as a homemade loaf.

Simply heat a pat of butter in a sauté pan over medium heat (a cast iron pan works great for this) . Meanwhile, use a heart-shaped cookie cutter to cut a heart from the center of the bread. Once the butter is fragrant and begins to brown, lay the bread in the pan. Crack an egg, and gently pour the egg into the center of the bread. Cook until whites are nearly set (three to four minutes). Gently flip toast and egg. Cook for a few more minutes until whites are done and the yolk is cooked to your preference. Sprinkle with salt and pepper and serve with a side of berries.

FREE Printable Valentine: You’re the Bees Knees

Free Printable Valentine | Faith and Composition

Free Printable Valentine | Faith and Composition

When February 14 rolls around, I’m always on the lookout for charming valentines and candy-free treats. This year, I decided to create my own little hand-drawn valentine. This whimsical card features a watercolor beehive and a verse from proverbs. Simply print onto cardstock and cut along the trim lines. Use a hole punch to cut two holes, then thread with ribbon and tie on a honey stick. Click here to download the Bee’s Knees valentine’s cards. I hope you enjoy!

In the meantime, I’m working on a little piece for Friday titled How to Love Your Husband When You’ve Nothing Left to Give. I pray that the piece is an encouragement to your heart! And speaking of encouragement, your response to When Mothering Is Hard and No One Sees has floored me! That little piece has been read more than 100,000 times, and I am completely shocked and humbled that it has resonated with so many of you. My dear friends, I cannot begin to tell you what an incredible privilege it is to write words that move. Thank you for reading this little space; thank you for sharing! You are a source of immense encouragement and inspiration to me!

I look forward to seeing you on Friday!

(Printable valentine is ©Faith&Composition and is free for personal use only. Image may be shared and pinned as long as the image links back to this original post.)


Chopped Harvest Salad {A Recipe}

Chopped Harvest Salad | Faith and Composition

I am always amazed by the splendor of fall; brilliant reds, oranges, yellows and browns litter the landscape like a dazzling tapestry. It’s almost as if God designed this overwhelming beauty to carry us through the stark days of winter ahead. And while the changing leaves are stunning indeed, the bounty of a fall harvest is just as beautiful: bright orange-fleshed pumpkins and butternut squash, brilliant green brussel sprouts, the saturated red of cranberries and pomegranates, the dappled skins of apples. Was there ever a more beautiful table than a harvest table?

Chopped Harvest Salad | Faith and CompositionChopped Harvest Salad | Faith and Composition
Inspired by the colorful bounty of fall, I created this Chopped Harvest Salad as a simple, quick way to highlight the fresh flavors of the season. I’ve since had it four times in the past week. It really is that good! And the fact that I can throw it together in a matter of minutes only makes it that much better. It’s also quite nutrient dense, complete with a fair amount of healthy fat.

Chopped Harvest Salad | Faith and Composition

Chopped Harvest Salad | Faith and Composition

The salad is filling enough to stand on its own as a meal, but you could add chicken if you desired something a bit heartier. As salads go, you can choose proportions of each ingredient that suit you best; I prefer a rather equal amount of ingredients. One note about the lettuce: I use romaine, because the components of the salad need a sturdy base. You could substitute red or green leaf, but I really prefer the crunch romaine lends. Also, be sure to chop your lettuce leaves (don’t skip this step)! Chop all the ingredients to uniform size, and then toss everything together so you get all the flavors in one forkful! Enjoy!

Chopped Harvest Salad | Faith and Composition

Chopped Harvest Salad
Makes enough for 1 large salad or two side salads

4 or 5 romaine leaves, chopped
1 apple, cored and diced
2 carrots, peeled and diced
2 stalks celery, diced (not shown above)
3 or 4 brussel sprouts, chopped
1 small handful dried cranberries
2 tablespoons pepitas
1 small handful chopped walnuts
Blue cheese, crumbled

Toss all ingredients into a bowl and combine. Transfer to a plate, top with blue cheese and a sprinkle of salt to taste. Drizzle the Harvest Vinaigrette atop the salad.

Harvest Vinaigrette

3 Tablespoons extra virgin olive oil
1 Tablespoon apple cider vinegar (I prefer Bragg’s)
Juice from 1/2 lemon
1/2 Tablespoon Dijon mustard
1 Tablespoon honey
Salt and pepper to taste

Combine all ingredients in a jar and shake to combine. The vinaigrette will keep for a week in the fridge. If your olive oil hardens when refrigerated (unadulterated oil should harden when cold), just remove the dressing 15 minutes before you want to use it so the oil can liquefy.

Let me know what you think! And if you enjoy the salad, please share it with a friend who may enjoy it as well. Thank you, dear friends!