“This minestrone recipe can be loosely interpreted. The beauty is you can use what you have in the fridge and pantry! It’s a great, hearty soup for this time of year, especially,” Shari Kimmey.
Winner! Winner! Roasted Chicken & Potatoes Dinner!
Great anytime of year, but especially nice as a fall or winter supper along with a nice salad and good company.
- 10-12 Chicken Drumsticks Bone in, Skin on
- 1.5 lbs. Fingerling Potatoes Cut in Half lengthwise
- 1 Lg Sweet Onion Cut in big chunks
- 2 + Handfuls Grape Tomatoes or Cherry Tomatoes
- 2-3 tbsp Capers or 1/2 C. Kalamata Olives
- 2 tbsp Fennel Seed * Pulse in food processor with the red pepper
- 1 tsp Crushed Red pepper * Pulsed with Fennel
- 1 tsp Pink Sea Salt or Kosher (to taste)
- 2-3 Palmfuls Herbs de Provence
- 2-3 tbls Dried Parsley
- Preheat Oven to 450 degrees. Toss potatoes, onions and mushrooms with 2 tbls oil, half the capers (or olives) and half the spice mixture in a large bowl. Salt to your taste.
- Place chicken in a rimmed, foil-lined baking sheet prepped with non-stick spray. Rub chicken with remaining two tbls oil; season with salt, fresh cracked pepper (optional to taste) and rub with remaining spice mixture (add more Herbs de Provence or Parsley if inclined).
- Arrange potatoes and veggies mixture around chicken. Put remaining capers (or olives) on top of chicken and veggies.
- Roast all together until potatoes are fork tender and chicken cooked through with crispy skin, about 45 minutes (check at 35 minutes).
- Tip: Turn legs once during roasting stage and move veggies around for even browning.
- Top with more red pepper and fresh parsley (optional) prior to serving. Pan juices are amazing, drizzle over each serving.
A recipe adapted from Bon Appetit (October, 2014), Roast Chicken w/ Potatoes & Olives.
A Better Chocolate Chip Cookie
“… I always had these on hand when Eric and Andrew were in high school and multitudes of their buddies came through our doors,” explained Diane DePinto of her healthful rework of the cookie classic. [Read more…]
Sara’s Split Pea Soup
Prep. Forget. You’re set.
Makers on a mission adore the simplicity, and even more so, the flavor of this hearty soup. “This recipe tastes even better after refrigerated and reheated the next day,” writes Vicki Bruno.
Practicing a gluten free diet? http://TinyURL.com/glutenfreeham
- 1 Bag Dried Split Peas
- 1 Ham Bone *
- 3/4 - 1 lb Raw Carrots cubed
- 1 Onion diced
- 2 Bay Leaves
- 8 C Chicken Broth (or water)
- Put everything together in the crock pot on low for 6 hours or longer. Season with white pepper if you'd like. Enjoy!
- Once all of the peas fall apart, remove the ham bone and stir in any bits of ham from it back into the soup.
- Season with white pepper if you'd like. Wonderful meal served with crusty bread and a salad.
Good as Ma’s [Gluten Free] Hot Cakes!
Growing up our family had Hot Cakes! My mom made huge batches and kept a non-stop supply of batter in the fridge. Hard to replicate her recipe using gluten free flour. This adaptation nails Mom’s, if you sub in butter for the coconut oil, though we like the coconut oil version best.
After a day’s hike, for football party feeds or weeknight family dinners … Karen’s Tacoritas are sure to bring calls for seconds. Out-doorsey Karen admits “This was one of my all-time favorites as a child!” [Read more…]