Friday, December 9, 2011
Well, something good had to come out my toppled pine trees in last weeks wind storm. The top 5 ft of one of them was donated to a family who didn't have enough money for a Christmas tree. Then, I made a homemade wreath from some of the limbs that were sitting on my curb.
It was improvised. I used what I had laying around (as in painters tape, zip ties and hot glue...) But I don't think it turned out half bad. Free Free Free. It also needs a little more stuff on the top left portion- it's a little thin. But, who cares.
Here is the website that I found the tutorial on. http://www.save-on-crafts.com/wreatmakandd.html
Saturday, November 12, 2011
Chicken Sausage Oven Roasted Pasta Primavera
Wednesday, April 20, 2011
Monday, January 24, 2011
Potato Leek Soup
1 1/2 cups minced leeks
Sunday, January 2, 2011
|1||turkey thigh , about 2 pounds, skinned and boned (or 1 1/2 pounds skinless, boneless thighs) cut into 1-inch chunks; arranged on sheet pan; frozen until semifirm, about 30 minutes|
|1/2||teaspoon table salt|
|1/2||teaspoon ground black pepper|
|2||teaspoons Worcestershire sauce|
|2||teaspoons Dijon mustard|
|1||tablespoon vegetable oil or canola oil|
InstructionsMix together. I pan-fried them. They would be awesome grilled. I used ground turkey and added a scoop of ricotta cheese (that's would the directions suggested). Definitely a keeper.
Roasted Smashed Potatoes
This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.
|2||pounds small Red Bliss potatoes (about 18), scrubbed (see note)|
|6||tablespoons extra-virgin olive oil|
|1||teaspoon chopped fresh thyme leaves|
|Kosher salt and ground black pepper|
Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Roasted broccoli is super easy. Cut, drizzle with olive oil, season with kosher salt and pepper. Roast in a 425 degree oven for about 15 minutes. You will never eat broccoli any other way. Ever.
I frequently get stuck in making the same things for dinner over and over again. This January I am going to try something new-my goal is to not repeat a dinner once. 31 days of 31 new dinners. I hope I can do it. I am well aware that there are days when this might not be possible (you know, working full-time with two little ones and a husband who works more-than-full-time) but I am going to try my best.
So here's January 1st.
Pan Roasted Chicken with Potatoes from Cook's Country
(I am not the best at taking pictures...one day I will improve-when I have some time!)
4 split bone-in chicken breasts
6 tablespoons olive oil
1 1/2pounds red potatoes , cut into 1-inch wedges
2 tablespoons fresh lemon juice
1 garlic clove , minced
1 teaspoon minced fresh thyme leaves
Pinch red pepper flakes
Making the Minutes Count: While the chicken browns, cut the potatoes.
1. Heat Oven: Adjust oven rack to lowest position and heat oven to 450 degrees.
2. Season and Brown Skin Side of Chicken: Pat chicken dry with paper towels, and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on skin side, about 5 minutes.
3. Microwave Potatoes: While chicken browns, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until potatoes begin to soften, 5 to 10 minutes, shaking bowl (without removing plastic) to toss potatoes halfway through.
4. Bake Chicken: Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on instant-read thermometer, 15 to 20 minutes.
5. Brown Potatoes: While chicken bakes, pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain microwaved potatoes then add to skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes.
6. Make Drizzling Oil: Whisk remaining 3 tablespoons oil, lemon juice, garlic, thyme, and red pepper flakes together.
Drizzle oil over chicken and potatoes before serving.
My chicken breasts were huge so I used 2. We feed our family of four plus had enough chicken left over to make something else. I'm thinking maybe a pot pie for dinner tomorrow? That also meant my chicken took a lot more time to cook. I would suggest putting the chicken in a larger pan. I used a small pan and the oil kept popping into the oven. We had the smoke detector going off no less than 3 times. Yikes.
I liked it, though. The drizzling sauce was really good. (We cut the recipe by 1/3m, but it was still too much-I guess it depends on how many people you are serving). It will make it's way into the rotation after January.