Roast Chicken

This is such an easy, delicious meal.  I don't think I'll ever cook a whole chicken another way.  This recipe was inspired by Ina Garten's recipe on Food Network's website.

So here's what you'll need.

• 1 roasting chicken 3-4 pounds.
• carrots
• 1 Onion
• potatoes
• 1 lemon
• 1 head of garlic
• butter
• olive oil

Start by cutting the potatoes into quarters.  Cut the onions into slices.  If using whole carrots, chop them.  If you're using baby carrots, just throw them in.  No measurements for how much of these things.  Just make sure you can fill the bottom of a 9x13 glass dish.  Drizzle with olive oil, salt, pepper and toss.

Remove the innards from the chicken and toss.  Then rinse thoroughly.

Pat dry with a paper towel.

Salt and pepper the inside of the chicken the best you can.  It can be a little tricky.

Quarter the lemon and set aside.

Then cut the whole head of garlic in half lengthwise.  It should look something like this.

Stuff the chicken with the lemon and garlic.  Trust me, it will fit in there!

Throw the chicken on top of your veggies.

Melt about 2 tablespoons of butter and brush all over the chicken.  Don't miss a spot!

Then salt and pepper the outside of the chicken.

Throw it all in the oven for about an hour and a half.  Make sure to use a meat thermometer to make sure it's done.

When the chicken is done, remove and let sit for about 20 minutes.  While it's resting, give the veggies a stir and place them back in the oven to get even more caramelized and delicious.

And here's what it all looks like when you're done.  Enjoy!

Full Recipe:

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.  Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top, tucking the wing tips under the body of the chicken.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and let rest about 20 minutes.  Place the veggies back in the oven during this time. Slice the chicken onto a platter and serve it with the vegetables.

Quesadillas

Back in the spring I got together to make dinner with my friend Anna.  She suggested that we make quesadillas and I brought over what I had in my fridge.  The result was something pretty similar to what follows.  It's such an easy weeknight meal and you can put whatever kind of toppings you want in it.  This is just how I usually make my quesadillas.

Here's what you'll need:

Ah, forgot to take a pic of all the ingredients together. Oh well.

• 1 package of mushrooms
• 1 pepper (I prefer red)
• 1 onion (I prefer red, again)
• 1 package chicken breast
• cheddar cheese
• tortillas (the bigger ones, I think they're burrito size)

Start by chopping up all your veggies.

My favorite things right there. :)

Chop up the chicken breasts into bite-sized pieces.

Have your very cute helper shred some cheddar cheese.

Eat some of the cheese, cause cheese is good. :)

Take artsy pictures of the grated cheese on your fancy paper plate.

Saute veggies in a hot pan with some olive oil. After a few minutes add chicken to pan.  Salt and pepper. 

Let chicken cook for a minute or two and then turn over to finish cooking.

When the chicken is fully cooked remove mixture from pan.  Feel free to do some taste testing.  Wipe out any excess liquid from pan and spray with some cooking oil.

Place a tortilla on a plate and fill halfway with chicken and veggie mixture.  Don't put too much in, or your quesadilla will overflow.

Top with grated cheese.

Add some salsa.  You could also add some sliced jalapenos.

Close up that bad boy.

And add to pan.  Cook for a few minutes and flip.  You want both sides to get nice and crispy.

Perfection.

Slice and serve with a dollop of sour cream.

And if you have some, I like to mix some Sriracha sauce in with my sour cream and use as a dipping sauce for my quesadillas.  I have been obsessed with this sauce.  You have to try it!  Enjoy!

Spaghetti & Meatballs

So I was planning on posting this recipe back in April, but I just wasn't a fan of the pictures.  Then I figured, oh well, I want people to have my meatball recipe, so here you go!

What you'll need:

•  1 package of turkey burger.  Make sure you get the 93/7 pack and not the 99% fat free. I used that once and the meatballs were way too dry.
• 1 egg
• seasoned bread crumbs
• Parmesan cheese
• garlic powder
• oregano
• crushed red pepper
• And of course some spaghetti and sauce to go with your delicious meatballs. We like the wheat spaghetti. And I have cheap sauce in this picture, but lately I've been obsessed with Bertolli, so that is what I would recommend. 

Throw your turkey burger in a nice big bowl.  Now here I didn't take any pictures, just because I didn't think they were pretty at all and I thought it was pretty self-explanatory.  Add breadcrumbs, egg, Parmesan cheese, garlic powder, oregano, and crushed red pepper.  Mix together with your hands.

When you're done you should have something like this.

Take a medium glass baking dish and a little olive oil to the bottom of the pan.

Form golf ball-sized meatballs and add to pan.  You can roll each around in the olive oil a bit.

Throw in 350 degree oven for 30 minutes.

And here's what they'll look like when they're done.

Now while you were making your meatballs, you should have also been cooking your spaghetti.  If you start warming a pot of water up around the time you start making your meatballs, the timing should work out where everything is done at the same time.

Top spaghetti with meatballs and sauce and enjoy!  I think this makes a great weeknight meal.

Now to the full recipe, which is going to be a tad difficult since I don't really measure anything when I make these.

Full Recipe

Ingredients:

• ~1 pound package of ground turkey (93/7)
• 1 egg
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 tsp. crushed red pepper
• 1 tbsp. olive oil
• 1 package spaghetti
• 1 jar spaghetti sauce

Preheat oven to 350 degrees.  Cook pasta as directed.  In a large bowl, combine turkey, egg, bread crumbs, Parmesan cheese, garlic powder, oregano, and crushed red pepper.  In a medium-sized glass baking dish, add olive oil.  Create golf ball-sized meatballs and add to dish, rolling in olive oil.  Bake for 30 minutes.  Serve with spaghetti and sauce.

Butternut Squash Soup

Growing up, we never ate anything that remotely had to do with butternut squash, so the first time I had the soup, I was a little bit skeptical.  It was so good, though.  Savory, sweet, and hearty.  The perfect soup for fall.  So I took my friend's recipe and tweaked it a bit.  For all my vegetarians, this is a vegetarian recipe.

Here's what you'll need:

• 1 medium-large sized butternut squash
• 1 medium onion
• a few celery stalks
• 2-3 carrots or about a cup of baby carrots
• 3 cloves garlic, minced
• 1 large carton of vegetable broth
• coconut milk - you'll most likely find this in the aisle with the hispanic/international food
• all spice
• crushed red pepper

Dice up an onion.

Then chop up some carrots.

Then chop up some celery. I include the leafy bits because they add flavor and it's all going to get blended, anyway.  I usually just try to do equal portions of each veggie instead of measuring each out.  You can also just throw each of these in the food processor.  I've done this before, but then that's just another thing to wash, and I'm usually not feeling that.

Take a nice big pot and heat some olive oil to medium-high heat.  If you want, add a pad of butter, too. I was in that kind of mood. :)

Throw all your veggies in, along with your minced garlic.  Add some salt and pepper.  Let veggies cook until softened.

Now it's time to tackle the squash.  Butternut squash is considered a winter squash and winter squashes are some tough veggies.  They are a pain in the butt to peel and deal with in general.  Because of this, I will refer to my squash as THE BEAST from here on out.

So this is what THE BEAST looks like when you've managed to cut it in half.  Kinda looks like a pumpkin.

This is what THE BEAST looks like after you've peeled it.  I really can't offer any suggestions for peeling, because it is a struggle for me every time.  You will want to try your best not to touch the flesh of the squash so much, because it makes your hands very dry.  In fact, I read online that some people have an allergic reaction, so hopefully you're not one of those people. 

Scoop out the seeds and guts.

Then chop THE BEAST into cubes.  No need to be exact.  This is the easiest part of dealing with the squash.  But I was definitely sweating by the time I got to this part.

While you were dealing with THE BEAST, your veggies should be softened and a little brown, too. Yum.

Add the squash, along with the vegetable broth.  You want the broth to just about cover the squash.  If it doesn't, add some water.  I added about 1and 1/2 cups. Bring to a boil, reduce heat, cover and simmer until the squash is soft, approximately 30 minutes. 

Your mixture will now look something like this.  Not all that pretty.

Add your allspice and crushed red pepper.  I just sprinkled each, and I think I might have gone a little heavy on the crushed red.  Don't be like me.  You can always add more later.

Get your blender out and scoop your mixture into the blender.  Make sure it's a glass blender.  I don't think it would be good if it were plastic.  Puree until smooth.  It doesn't take too much blending since everything is already so soft.

I usually have to do this in batches, so take what you've blended and place in a bowl.  Once you've blended it all, return it all to your large pot.

Bring to a simmer and add coconut milk. Simmer for 10 minutes and add salt and pepper to taste.

Here's the finished product. I just love the color. It screams fall!

Serve with a hearty bread. I like getting a multi-grain baguette, cutting into pieces, and toasting in the oven. You can also have a nice glass of red wine, too.  Gorgeous!  And a great thing to make for a dinner party, too.  Enjoy!


Full recipe:

2 tbsp butter or Olive Oil1 medium onion, minced3 cloves garlic, minced
1 cup carrots, chopped
1 cup celery, chopped
1 medium-large sized butternut squash, peeled and cubed1 large carton of vegetable broth1/2 Tsp allspice1/8 Tsp red pepper flakes (I use more because we like spice)12 ounces coconut milksalt and pepper to taste

In a large pot, saute until golden:  butter, onion, carrot, celery and garlic

Add butternut squash and vegetable broth.

Bring to a boil, reduce heat, cover and simmer until the squash is soft, approximately 30 minutes.  Add 1/2 cup water if needed.

Add allspice, and red pepper flakes.

Puree soup in blender.  Return to pan, bring to a simmer and add coconut milk.  Simmer 10 minutes, salt and pepper to taste.