Posts tagged delicious meal
roasted chicken and root vegetables

The picture associated with this meal does not do it justice. I should have taken the shot before David carved the chicken, but the smells of the delicious meal had permeated the house for 90 minutes and we were ravenous to begin dinner. The chicken's photo shoot was rushed but boy oh boy did we savor this meal. We actually even broke out into a little "fight" over the potatoes and whose plate was perhaps being too potato gluttonous! So even though this picture is a bit underwhelming, we had to post about the meal in order to add it to our growing list of delicious dinner options. Screen Shot 2014-03-03 at 1.02.18 PM

Ingredients:

1  4lb chicken

salt, pepper

1 stick of butter

chicken stock

1-1.5lb of fingerling potatoes, cut in half lengthwise

4 carrots, cut into 1-2inch sections

2-3 yellow onions, cut into quarters

1 lemon

1 head of garlic

In a roasting pan create a "bed" of carrots, potatoes, and onions. Pour 1 cup of chicken stock over the bead of veggies. Rinse the chicken and stuff the chicken with the lemon cut in half and the head of garlic cut in half . Seal cavity with a toothpick. Bring the stick of butter to room temperature and smear all over the chicken, even between the skin and breast meat if possible. Generously sprinkle pepper and salt all over the chicken. Bake the chicken for 30 minutes at 425, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for another 30 minutes, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for a final 30 minutes. Take out of the oven and wrap tightly in aluminum foil for 20 minutes to let the juices set. Carve and serve with the roasted veggies!!

hearty basil minestrone soup with lentils

I have been a bit negligent on sharing recipes since we learned we were pregnant and the school year kicked into high gear.  While we have been eating, I haven't been sharing. Recently, we prepared and ate Eat Live Run's shredded beef enchilada recipe and it was delicious. But once the meal was prepared I went into a feeding frenzy and gobbled it up before I could snap a photo of the delicious meal. Clearly, I need to snack these days while preparing dinner if I want to keep blogging about our recipes! So on Monday night that is exactly what I did. While snacking on some chips and salsa, I prepared this absolutely delicious hearty basil minestrone soup with lentils.  We ate it a a friend's house during the holiday season and it was such a belly warming meal that I have been craving it ever since.

Screen Shot 2014-01-07 at 2.14.22 PM

It is sort of a hodgepodge meal that can be made in a variety ways, but it is delicious and was super quick to throw together, which is always a must after a busy work day.

Olive Oil

1 onion chopped

2 cups of pasta (I used penne noodles because it is what we had but you could really use anything including big lasagna noodles which you could break up with a fork)

4 garlic cloves chopped

3 carrots chopped

1 bunch of kale, de-stemmed and coarsely chopped

2 celery sticks chopped

6 cups of vegetable broth

1 28oz can of diced tomatoes

2 bay leaves

4 tablespoons of basil.

1 cup of cooked lentils

In a small saucepan, prepare the lentils according to the package and set aside to incorporate into the soup.

In a large pot, add the olive oil and onions and saute on medium heat for about 7-10 minutes or until the onions are golden and fragrant. Add the garlic, celery, and carrots and stir for another 5 minutes. Add the tomatoes, bay leaves, and broth.  Add a dash of salt, some pepper and red pepper flakes. Bring to a boil. Once boiling add the pasta in order to cook. Once the pasta is cooked to al dente, stir in the kale and let wilt. Finally stir in the cup of lentils and the 4 tablespoons of basil.  Serve by topping with fresh grated Parmesan cheese and enjoy (particularly if it is a cold night!).

soy balsamic roasted chicken

Friday night, after a long week that ended in two days of back-to-back parent-teacher conferences, I was treated to a delicious meal at my friend Laura's home. With a bit of mind mush, I drove to her house and was immediately greeted by the delicious aroma of her kitchen and her warm smile. We spent the night with a few of our friends laughing, telling stories, and sharing in a great meal. The week had been so long and tiring and this was exactly what I needed to decompress and reconnect. Laura worked so hard to ensure that we all enjoyed a fancy meal on her finest dinnerware.  She did all of the work even though we strove to help her.  It was amazing to receive so much selfless care and love on a Friday. I was incredibly thankful. The chicken that was prepared was so delicious that I told David that I just had to make it for him during the weekend. He was a bit skeptical as he saw me toss in the ingredients into the basket, "Soy sauce and honey, are you sure, Melissa?" Promising him a dish that would tap into his umami taste buds, I assured him he would be pleasantly surprised. The recipe itself came from Real Simple Magazine and as always it was a simple meal to follow and did not take much time to prepare.  Within an hour we were sitting down to our feast. And....David enjoyed it! It is going to be added to our running list of meals for our home. I hope it makes it on to your list as well!

The Recipe: Soy Balsamic Roasted Chicken with Rosemary

Screen Shot 2013-10-28 at 7.23.57 AM