Roasted Chicken and Vegetables

Raise your hand if you got eaten alive by summer!! :RAISES HAND: 
But, I'm here! I'm still here! 

I made this just last week and I'm telling you guys, it is like, the easiest good-for-you recipe ever. It smelled awesome and I even made a pumpkin pie for dessert. Good fall food! 

2 1/2 to 3 pounds bone-in chicken pieces ( I chose breasts, which reminds me, it's October ladies, time to do those self exams! )
2 tablespoons olive oil
4 cloves garlic, peeled and smashed
4 sprigs fresh thyme and/or rosemary
kosher salt and black pepper

Vegetables (Choose whatever you like from the following. I did mushrooms, onions taters and carrots)
broccoli: 1 bunch, cut into florets and stems peeled and sliced
cauliflower: 1 medium cut into florets
carrots: a hand full or 2 of baby carrots, or 2 pounds peeled, and cut into 2 inch lengths
fennel: 4 small bulbs, quartered
grape tomatoes: 2 pints
mushrooms: 1 1/2 pounds, halved if large
new potatoes: 2 pounds, halved
red or yellow onions: 2 small, but into wedges. 


1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken and veggies with the oil, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper.

2. Arrange the chicken and vegetables in a single layer and roast, tossing the vegetables once and basting the chicken occasionally with pan juices, until the chicken is cooked through and the vegetables are tender, 35 to 45 minutes.
adapted from Real Simple


Glazed Pork Chops

Long time, no blog! I know, I know, I've been a terrible blogger lately. Time has just been slipping past me these past couple of months! I've been insanely busy with work and play. As a bribe, I've got a recipe that I am hoping will buy back you love. ;)
*I made these indoors, on my little countertop grill.

2/3 cup apricot preserves
1/2 cup Italian salad dressing
2 tablespoons Dijon mustard
4 boneless pork loin chops
1. In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade.
recipe adapted from Taste Of Home


An Ode to My Great-Grandmother: Poke Cake

Just a little photo journey through our day making one of my favorite classic desserts. The boys got excited about helping (although, as you can see, Nathan passed out while it was in the oven,) and I was happy to watch them ooh and ahh over it.
This is a great summer dessert, one that my little brother and I always enjoyed during our visits to our great-grandmother's home in Orlando, Florida when we were kids.

PS. We called it "Jell-O Cake" but for fear of some sort of copyright issue, I'll call it but it's more familiar name for the purposes of this blog entry.

1 (4 serving sized) package of your favorite flavored gelatin
1 package of your favorite white cake mix
Water, oil and eggs called for on cake mix box (I also added a little vanilla and almond extracts)
1 cup boiling water
1/2 cup cold water
8oz tub of whipped topping

1. Prepare cake batter according to package directions, and pour into a lightly greased 13x9 and bake.

2. Cool cake approximately 1 hour. Poke holes all throughout the cake using a fork (or a kabob stick, like Jack did.) Stir boiling water and gelatin mix until completely dissolved, then add cold water. Pour over entire cake. Chill for at least 2 hours.

3. Top cake with whipped topping and chill another hour.


Get Pampered!

Hello Friends!
I am throwing a Pampered Chef party in July, and I wanted to invite all of my bloggy friends to the party!

Look at all of the great stuff they have right now! Something for every budget! I just might have my eye on this stuff....

You can go here to view my web party catalogue  and place your order online! Easy as pie! My consultant's name is Erin Mauger and I am, of course, your party host, Becky Melton!

You have from now, until July 11th to order, but why wait!! AND if you spend $60.00 or more, you'll get this collapsible serving bowl FREE

Up this week.....Jack and Nathan show you how to make their favorite cake!!


Saucy Slow Cooker Green Beans and Potatoes

I typically eat this as a meal! Easy cookin' for a Veggiesaurus like myself. =) However, it's also a great side dish for a steak or chicken dinner.

Ingredients 2 pounds tiny new potatoes
1 pound fresh green beans, trimmed and halved crosswise
1 can condensed cream of celery soup
3/4 cup water
1/4 cup Dijon-style mustard
3/4 teaspoon dried dillweed

1. In a 3-1/2- or 4-quart slow cooker combine potatoes and green beans. In a medium bowl stir together soup, water, mustard, and dillweed. Pour over vegetables in cooker; stir gently to combine.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir gently before serving. Makes 12 servings.
Recipe via the Essential Slow Cooker cookbook from BHG



We have our fifth and final winner of the party!

Congrats to Seeb who is the winner of
the banner/button combo from Jess at IROCKSOWHAT!
(Love this pic. Babywearing FTW!!)

Seeb, I've given your email to Jess so expect to hear from her soon!




We have our fourth winner of the party!

Congrats to Stephanie who is the winner of
the ear rings from Rock N Regalia!

Babes Rockin Mami

Steph, email me at [email protected] with your address and choice of color and I'll send your info along to Jayna!

Related Posts Plugin for WordPress, Blogger...