Thursday, August 29, 2013

Herb and Citrus Oven Roasted Chicken (with Quinoa)

I saw this recipe on a friend's Facebook page and liked it immediately!   It had fun ingredients, and looked super easy and delicious!

...and it was.

I also loved that, even raw, it already looked pretty! =)


and even better after it was cooked!


This was Really easy and was a big hit with the whole family!   Will definitely be making this pretty often! =)

INGREDIENTS:
1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons brown sugar or honey

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

DIRECTIONS:
Preheat oven to 400 degrees F.

In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.


For the quinoa - measure out two parts water to two parts quinoa (I used 1.5 cups of quinoa for our family).   Boil the water, add three chicken bouillon cubes (or one for every cup of water), then add the quinoa.   Let it come to a boil again and then turn it down to medium and put the lid on until all of the moisture has cooked out.    Serve chicken over quinoa.

Enjoy!


Saturday, August 24, 2013

Cheesy Potatoes

This is obviously not a dessert, but a favorite dish in our house and I've been making it for years, and I don't know why I never shared it on here before!


Philip's side of the family in Michigan make this for holidays and he LOVES it (and asked me to get the recipe).   Here it is:

Ingredients:

One 2 lb bag frozen hash browns partially thawed
1 pint sour cream
small  onion minced
3 cups of shredded extra sharp cheddar cheese
2 cans cream of potato soup (I actually prefer Cream of Chicken in this)
 
Directions:
Mix all ingredients together.  Put in lightly greased 9 X 13 pan and sprinkle top with grated parmesan cheese.  Cover with foil and bake 1 1/2 hours at 325 degrees.  I usually take the foil off for the last 10 - 15 minutes to let it brown.

Thursday, August 22, 2013

Snickers Fudge!

HOW did I not know this existed??  I came across the recipe on Pinterest and knew I would be making it SOON!!


It takes a little time, just because there are four layers, but it is Very simple!  

* Make sure you get evaporated milk, not sweetened condensed milk!  (I seem to make that mistake every time!!)

  • 1/4 cup creamy peanut butter
  •  1 cup milk chocolate chips
  • 4 tbsp of butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow creme
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1 cup of salted peanuts
  • 14-oz. bag caramels, unwrapped
  • 1/4 cup evaporated milk
Directions:

Coat a 9x13 pan with cooking spray and set aside.
FIRST LAYER:
In a small bowl, combine:
1 cup milk chocolate chips
1/4 cup creamy peanut butter
Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy and then pour the mixture in an even layer into the bottom of the prepared pan. Place the pan in the freezer.
SECOND LAYER:
In a medium saucepan, melt 4 tablespoons of butter over medium heat. 
Add:
1 cup sugar
1/4 cup evaporated milk
Stir and bring to a boil. Boil for 3 minutes, stirring constantly.
Remove from the heat and add:
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla
Stir until combined.
Add 1 cup of salted peanuts.
Stir until combined. Remove the pan from the freezer and pour the mixture in an even layer over the chocolate layer. Place back in the freezer.
THIRD LAYER:
In a small saucepan, add:
14-oz. bag caramels, unwrapped
1/4 cup evaporated milk
Cook over medium-low heat, stirring constantly, until the caramel is melted and smooth. 
Remove the pan from the freezer and pour the caramel over the top in an even layer. Place back in the freezer.
FOURTH LAYER:
In a small bowl, combine:
1 cup milk chocolate chips
1/4 cup creamy peanut butter
Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy. Remove the pan from the freezer and pour the mixture in an even layer onto the top. Make sure the caramel layer is firm before doing this.
Refrigerate for one hour.  Cut into small squares and serve! Store the uneaten fudge in the fridge. Or the freezer, depending on how addicted you become.
Enjoy!