Combine all ingredients, pour over the chicken, and refrigerate 30 minutes to 24 hours (longer is better), turning occasionally. Grill 10 minutes per side for boneless skinless breasts, basting with marinade.
Oven roasting brings out the full flavor of vegetables. You can use a variety of winter vegetables, including sweet potatoes, parsnips, or whole peeled garlic cloves.
Preheat oven to 425. Scrub potatoes and carrots. Wash all vegetables. Cut potatoes into 1″ chunks. Cut carrots into 2″ chunks. Cut red pepper and zucchini into ½” x 2″ chunks. Cut cauliflower into small flowerets. Cut mushrooms in half.
Place vegetables into large mixing bowl and toss with oil and garlic bits. Sprinkle with Italian Seasoning, salt and pepper.
Spread vegetables in 1″ deep cookie sheet. Bake 45 minutes, stirring twice, until golden brown and a little crispy.
Serves 8.
Well I just have to share with you a fabulous food site I just found, courtesy of my husband who ceaselessly scours the web for interesting and funny websites, pics and videos. This one is called pimpthatsnack.com, and it documents people’s successes (and fabulous failures) making all the best snacks you love bigger and better. I just about cried myself silly reading a story about someone’s adventure making the mothership of all Reese’s Peanut Butter Cups. Enjoy…
This recipe felt rather labor intensive, but everyone at the dinner table agreed, it was well worth the effort and should become a regular part of the lineup! One tip I can offer for cost is to look for non-perishable ingredients and stock up on them when they are on sale; I figure I could have saved about 40% had I shopped more carefully. We served it with salad and whole-clove-roasted-garlic artisan bread. Yum!
Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.
Heat a deep skillet over medium heat with the olive oil and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minutes. Whisk in the broth, then the cream, and bring the sauce to a bubble. Season the sauce with nutmeg and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.
Serves 4.
Taken from: Express Lane Meals: A 30-Minute Meal Cookbook. Rachael Ray. Published by Clarkson Potter/Publishers, 2006.
Start this baby very early in the day, or let it cook all night while you sleep (although it makes me wake up super hungry in the morning). Put it in the fridge while you are at work all day, then shred it and put it back in the pot to heat up for an hour before dinner.
Place roast in slow cooker. Sprinkle onion soup mix all over roast, and pat it into the meat. Spoon mushroom soup over roast, and seal it down to the bottom of the pot.
If desired, sprinkle onions and mushrooms over all. Pour water into bottom. Cover and cook on low for 10 hours, or on high for 5 to 6 hours, until meat shreds easily with a fork. Drain off gravy, shred meat, and stir sour cream into gravy, if using. Then stir gravy back into meat, and serve over noodles.
Serves about 6.
I read an interesting article last summer about the decline of the Red Delicious apple. Apparently the variety we get in our markets today is a far cry from the apple people fell in love with a hundred years ago. In response to consumer demand, growers developed the apple to have a more appealing bright red color and more durable thick skin.
Reds do last up to a year in cold storage, and make a beautiful display. However, due to playing with the variety maybe too much, the quality of Red Delicious has declined significantly in the last 20 to 30 years, to the point that few people are buying them anymore. Other varieties like Gala and Fuji are on the rise as the dominant sweet red apples.
As I read this article I began to understand why, for so many years, I have been disinterested in Red Delicious apples to the point that I will hardly eat red apples at all for fear of eating a Red Delicious by mistake. But it turns out the problem is not so much with the apple itself as the fact that it is difficult to tell when to harvest it for optimum flavor.
This is good news, because one of my three apple trees is a Red Delicious. It did not bear fruit this year due to severe wind damage last year. And I am glad for that because my Golden Delicious tree went haywire, producing several thousand apples by my best estimate. I have had enough to do with the fruit from one obnoxious tree and one tree (a Jonagold) with light production. But after reading this article, I have hope that I can harvest that Red Delicious tree next year in waves, and catch as many apples as possible at their peak of ripeness and flavor. I’ll let you know how they grow.