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Wednesday, May 27, 2015

Ina's Roasted Chicken

This is a Barefoot Contessa recipe I found online. Some of y'all might not be huge fans of Ina Garten, but most of her food is pretty darn delicious, even if you don't care for her personality. With that being said, I desperately needed a recipe to cook a whole chicken and this roasted chicken turned out great! Enjoy! (For the ultimate experience, you should probably make this recipe in a button down shirt, after you gather the herbs/vegetables from your East Hampton garden and have a meaningless chat with Jeffrey. Then, and only then, could you explain the importance of a "really good" olive oil.)

Ina's Roasted Chicken

1 whole chicken, gibblets removed
1 head of garlic, cut horizontally
1 lemon, halved
salt and pepper to taste
1-2 tbls. unsalted butter, melted
baby carrots
1 onion, rough chop
1 bulb of fennel, rough chop
large bundle of fresh thyme
olive oil

In a dutch oven or a roasting pan, layer in the vegetables, drizzle with olive oil and liberally salt and pepper. On top, arrange approximately 20 sprigs of fresh thyme.

Rinse the bird and stuff with the garlic and lemon halves. Pat it dry and season outside with salt and pepper. Use kitchen twine to tie the legs together if necessary (I didn't do this step and it was fine.) Place the chicken on top of the vegetables in the cookware breast side up. Drizzle the butter on top of the chicken. Use any leftover thyme to dress the inside or top of the chicken and more salt and pepper if needed.

Roast in the oven (uncovered) at 425 F for 90-110 minutes. Check the meat to be sure it is cooked all the way through. When it is done, juices will run clear. (You can see in the photo where I cut the leg.)


Notes: Although this takes a good while to cook in the oven, you really don't have to do anything to it while it's cooking. You could watch TV, take a shower, nap, whatever. It's low maintenance once it's cooking. It will also smell amazing in your kitchen. The chicken turned out beautifully and the vegetables were nice and tender. You could easily add or substitute more vegetables or even potatoes.

This was my first time roasting a whole chicken and I give it an A!! Try it! (Maybe I should just go ahead and buy a long button down shirt...)


Tuesday, March 31, 2015

One Pot Wonder Spicy Sausage Pasta

Yes, yes I gave into all the hype about these one pot wonder meals. Let me be the first to say, I was not disappointed. This was easy and quite (surprisingly) delicious. So grab your favorite pot or large pan and give this a try!

One Pot Wonder- Spicy Sausage Pasta

16 oz. favorite spicy sausage, sliced (our fav. is Conecuh sausage)
8 oz. favorite pasta (used penne)
1 can no-salt diced tomatoes
1/2 tsp. red pepper flakes
2 cups low sodium chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 cup milk
salt and pepper to taste

This is so easy, it will blow your mind. Ha!

Brown the sausage and sweat the onions in your pot over medium heat until onions are softened. Add the garlic and cook an additional minute. Then add the remaining ingredients into the pot. Simmer and stir until the pasta is done and the sauce is thickened (about 20 minutes). That's it! So simple!

Garnish with a little green onion, if desired.



Notes: Great meal! We both enjoyed it and the leftovers! You could easily substitute a different protein if you're not into sausage. Enjoy!


Saturday, March 21, 2015

Mirror Art DIY

I saw an idea on Pinterest about this project and took myself down to the Hobby Lobby to search for some goodies with a friend. I was looking for something relatively inexpensive to spruce up some of our painfully bare walls. This mirror art project seemed to fit the ticket.

This project was simple and only slightly time-consuming, so that's a major plus in my book.

What you will need (and approximate cost breakdown):

small mirror ($4.99)
lots of wood skewers ($1.99/100 to a pack)
hot glue + gun (already owned)
spray paint (~$4)
picture hanger (~$3 for a small package)
Gorilla glue (previously purchased)

Total cost ended up being somewhere between $16 and $20

Here are a few photos during the project:

starting to hot glue the skewers to the back of the mirror

finished with attaching the skewers

spray painting outside


What do y'all think?


I'm sure there will be more DIY home projects to come! If you have any good ideas or links to fun wall art/decor, please feel free to share!!

Sunday, March 8, 2015

Lemon Garlic Chicken

Lemon Garlic Chicken

2 large chicken breasts, halved or in thirds
juice of 1 1/2 lemons
3 cloves of garlic, diced
salt and pepper to taste
1/2 cup dry white wine
1 tbls. olive oil
8 ozs. baby bella mushrooms (or your favorite kind)
1 large onion, sliced
2 tsps. fresh rosemary, chopped
1 pint grape tomatoes, halved
2 tbls. butter
dash worcestershire sauce
4-6 red potatoes, quartered

Combine white wine, lemon juice, salt and pepper and garlic in a small bowl. Place the chicken in a zip top bag and pour the marinade over the chicken. Seal and refrigerate for an hour.

In a medium bowl, combine the potatoes, onion, rosemary, salt an pepper and olive oil. Toss to coat and set aside.

Saute the mushrooms in butter with a dash (or so) of worcestershire over low heat.

Preheat over to 375. Spray a large casserole dish. Spread the chicken in the casserole dish and arrange the potato/onion mixture between the chicken.

Pour the leftover marinade in with the mushrooms and boil to reduce for about 5 minutes. Then pour the mushrooms mixture over the entire dish.



Cover and cook for 1 hour. Remove and sprinkle the grape tomatoes throughout. Bake uncovered for an additional 10 minutes. Remove and enjoy. This could be served with rice if desired.



Notes: Temperatures and chicken sizes will vary so be sure the chicken is adequately cooked. You could easily add some carrots or celery if you wanted extra vegetables. This dish is delicious and definitely a great all-in-one type of meal! Enjoy!


Friday, January 16, 2015

Southwestern Stuffed Peppers

Oh my! It's 2015. That's so....um, strange. But maybe good strange. I digress. Back to cooking new recipes and blogging about them! I really do enjoy cooking and blogging. I hope that comes through to anyone who reads or follows this blog. So, let's start the year off with a yummy new recipe! Go!

Southwestern Stuffed Peppers

1 cup frozen corn
1 can low sodium black beans, drained and rinsed
1 large chicken breast (seasoned w/ S&P), cooked and shredded
6-8 oz. sour cream
3 large sweet peppers
2 chipotle peppers (in adobo sauce), chopped
2 tsps. sauce (from the chipotle peppers)
1/2 tsp. salt
1/2 tsp. cumin
dash pepper
grated cheese (your favorite kind), for topping

Combine everything but cheese and peppers in medium bowl to create the filling.


Slice each pepper horizontally, remove seeds and stems. Spray a large casserole dish and stuff each pepper to the top with the filling. Top each one with a healthy sprinkling of shredded cheese.




Bake covered at 400 in the oven for 20 minutes. Remove foil and bake for an additional 15-20 minutes (watching cheese so it doesn't burn) and remove from oven. Enjoy with your favorite toppings!


Servings: 4-6
Time: 40 minutes

Notes: These are soooo good and BONUS: Easy! If you like less heat, dial back the chipotle ingredients. This is a little on the spicy side. I will definitely make this again! We both really loved it and the leftovers will be gone ASAP. Happy 2015 everyone!


Thursday, December 4, 2014

Holiday Sangria

Who doesn't love a special holiday adult beverage? Kick your holiday party up a notch with this refreshing drink!

Holiday Sangria

1-2 cups fresh cranberries
1 orange, sliced
1 granny smith apple, diced
1 gala apple, diced
1 bottle sparkling cider
1 bottle white wine (I chose Pinot Grigio)

Layer the fruit in the bottom of a pitcher or drink dispenser. Pour the wine in and chill for several hours (or overnight). To serve, pour a healthy amount in a wine glass and top with a splash of sparkling cider.


Notes: Pretty and tasty! Enough said. Our guests enjoyed this drink. I chose a Pinot Grigio because I do not prefer super-sweet wine like Riesling (which can also be used). You can also go with a budget wine because you really can't taste the difference with all the yummy fruit flavors. Enjoy!

Recipe inspiration from: Decor and the Dog (super fun blog!)


Saturday, November 22, 2014

Crockpot Curry Chicken

Man I love my slow cooker when it gets cool out. Please enjoy this tasty Curry Chicken!!

Crockpot Curry Chicken

1 red pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
3/4 medium onion, sliced
1 poblano pepper (fresh from our garden), sliced
1 clove garlic, small dice
~1 lb. boneless, skinless chicken breast
1 can no salt added diced tomatoes
1 can coconut milk
1 tbls. curry powder
1/4 tsp. ground ginger
1/2 tsp. (or more) cayenne pepper
~2 tbls. tomato paste (not pictured)


Place the chopped vegetables and garlic in the bottom of the crockpot and turn on low. Place the chicken on top of the vegetables.

In a medium bowl, gently combine diced tomatoes, coconut milk, curry powder, ground ginger and cayenne pepper (this may look kind of gross, but trust me it will be fine).


Pour this over the chicken and vegetables in the crockpot and cover. Cook on low for 5-6 hours. It's going to smell great. I stirred it a couple times during the cooking process and tasted the liquid to see if I liked the flavor. I ended up adding a little more cayenne to mine. Of course because we like the spice. I added in the tomato paste about an hour before it was done. Once it's done cooking you can remove the chicken and cut it into chunks if you like and then return it to the crockpot.



Serve with warm basmati rice. Delicious!


Time: 6 hours
Servings: 6-8

Notes: Husband loved it and the leftovers were devoured! This recipe is going in my crockpot catalog. I will definitely make it again!