{Best Roasted Chicken | Honey, Rosemary, Lemon & Veggies, Too}

This is the best recipe.
So delicious, so easy and MOIST CHICKEN!

Yayyyyy!!

You can also make a pan gravy from the drippings.

SO DELICIOUS.

Ingredients:

2 Lbs. Chicken Thighs {Skin On}
3 1/2 T. Honey

2 Garlic Cloves, Minced

2 T. Butter
2 T. Olive Oil

6 Rosemary Sprigs, Take Leaves Off Of Stems & Chop

4 Lemons, Juiced

1 lb. Red Potatoes {Or Other Potatoes, Chopped}

A Few Rainbow Carrots, Peeled, Left Long But Cut in Half

Salt and Pepper

Directions:

Preheat Oven 400°F

Place your chicken {skin side up} and veggies in a large casserole dish or baking sheet with sides. Don't let the ingredients touch, if you can, this will help you get a nice, golden brown crisp on the chicken and veggies {at least don't let the chicken touch the other chicken}. If they touch, they're more likely to steam and not brown. Still yummy, but hey, flavor in the brown ;)!

Sprinkle liberally with salt and pepper! Take one of your lemons, cut in half and squeeze the juice onto your ingredients in the dish. Then, cut the halves into fourths and put in the dish also.

In a saucepan, zest the lemons and then squeeze the juice into the pan. Add the chopped rosemary, honey, garlic, oil and butter. Simmer on medium low heat until combined and flavors meld well. Pour over chicken and veggies.

Bake for 45-55 minutes or until chicken is done.

{Sweet Tater Crumble}

A delicious new version of Sweet Potato Casserole! Change it up this year & and have this on your table for Thanksgiving!

{Creamy Chicken Pasta With Bacon}

This is the most delicious pasta .... EVER. Bacon, chicken cooked in bacon, parmesan cheese, butter, cream .... what more could you want? You could even add in some cooked broccoli if ya'd like! ;) 

enjoy!

{Homemade Texas Chili}

This is a delicious chili that my mom always made. It's my favorite, of course! Not spicy at all & my kiddos love it! Enjoy!

{Baked Lemon Ziti}

Ingredients:

Butter {to grease your baking dish}
1 Box Ziti Pasta, Cooked & Drained {or any kind you have}
1 T. Olive Oil
8 Slices Bacon, Cooked & Crumbled
1 Stick Room Temperature Butter
½ C. Flour
3 ½ C. Whole Milk, Room Temperature
Zest of 2 Large Lemons
2¾ C. Grated Parmesan
1 C. Fresh Basil, Chopped
2 T. Fresh Thyme, Chopped
¼ C. Fresh Lemon Juice
S & P

Topping:

⅔ C. Lemon Pepper Panko {pictured below}
⅓ C. Grated Parmesan
Olive Oil {for drizzling}

Directions:

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the bacon and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.

In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes. Remove the pan from the heat and stir in the Parmesan, salt and pepper.

In a large bowl, combine the cheese sauce, cooked bacon, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the buttered baking dish.

In a small bowl, combine the breadcrumbs and Parmesan. Sprinkle the topping over the pasta mixture. Drizzle the top with olive oil and bake at 350°F until the top is golden brown, 25 minutes. Enjoy :)

***Next time, I'll add grilled chicken breasts seasoned with Lemon Pepper! The perfect combo!***

 

{{Homemade Mac & Cheese}}

Enjoy this super simple 

homemade mac & cheese! 

Decadent enough for adults & simple enough for kiddos! 

{Rosemary Chicken, Quinoa & Brown Rice}

Enjoy this light but filling dish!

{Creamy Baked Spaghetti}

{Ingredients}

1 Box Spaghetti Pasta {Cooked & Drained}

Dash of Vegetable Oil

1 Lb. Ground Beef 

1 Small Onion {Chopped}

Homemade Spaghetti Sauce {Recipe Below - Can Use 2 Jars of Store Bought}

8 Oz. Cream Cheese {Softened}

1 C. Sour Cream

1 C. Ricotta Cheese

1 C. Parmesan Cheese {Grated}

Dash of S&P

{Directions}

Spray a 9x13 baking dish with cooking spray...

Cook pasta a minute less according  to box instructions. Add just a dash of oil to help noodles from sticking 

Make spaghetti sauce {recipe below} & add to browned beef & onion. Let Simmer. The longer it has to simmer & meld the flavors together, the better...

In a stand mixer, beat together the cream cheese, sour cream, and ricotta cheese until smooth, creamy, and well combined. Salt and pepper to taste.

Add the cooked spaghetti into the cheese mixture & combine well {I just used my paddle attachment & let the mixer combine it on low}. Add in 3/4 of your spaghetti sauce & combine well. Add the remaining sauce on to & top with Parmesan cheese.

Bake for 20-30 minutes or until hot and bubbly. Serve with a salad & Garlic bread.

{Homemade Spaghetti Sauce}

2 {28 Oz.} Cans Crushed Tomatoes

1 Can Diced Tomatoes

1 Can Tomato Paste

1 Small Can Tomato Sauce

2 t. Dried Basil

1 t. Dried Marjoram

2 t. Dried Parsley

1 t. Italian Seasoning

1 t. Dried Sage

1 t. Onion Powder

1 t. Garlic Powder

1/8 - 1/4 C. Sugar

Dash of S&P

Combine all the ingredients & let simmer for an hour or more. Add to cooked ground beef & onion. Top on any pasta.

{Homemade Salsa}

Whip up a quick batch of this salsa for a party, taco night or a quick snack!

Enjoy ;)

{Homemade Pork Pot Stickers}

I have to admit - I LOVE making new food, but am always chicken to taste it myself ... I usually a "taste as you go" gal ... not one to follow recipes, but, rather do a little dash of this and a little dash of that...

In this case - Asian Food - I'm not at all familiar cooking. So, I followed the recipe step by step {almost ;)} & LOVED THEM. I'm talking - as good as the restaurants - loved them. 

My hubs and I always order "pork dumplings" or "pork pot stickers" as an appetizer when we go to any Asian restaurant, so I've had my fair share in tasting when cooked by the {trained professionals} ... 

I was shocked to realize just how easy & DELICIOUS these turned out! :)

Here's the recipe:

Pork Pot Stickers

1 Lb. Ground Pork

6 Green Onions, Minced (whites & light greens)

2 T. Soy Sauce

1 T. Sesame Oil

2 t. Fresh Ginger, Grated

2 t. {heaping} Brown Sugar

2 t. Rice Vinegar

1 t. Siracha

1/4 t. Pepper

1/2 C. Peanut Oil {or more}

Wonton Wrappers

Directions: 

Combine all ingredients except oil & wrappers. I combined them well and put it in Tupperware letting it sit in the fridge overnight. I think this helped meld the flavors really well.

When ready to fry - put a teaspoon or so in the middle of your Wonton wrapper, dip your finger in some water, swipe your finger on the edges of the Wonton and "seal" the deal.... I folded mine into triangles... 

Keep assembling until done.

Heat your oil over Medium heat - maybe just a smidgen higher... once your oil is hot... lay in one of your pot stickers and continue until pan is full but not crowded... once browned on one side flip it over and do the same to the other side... I wanted to make sure my pork was cooked through and probably ended up doing 4-5 minutes max... If you don't "over-stuff" your wonton wrapper - it shouldn't take too long...

Set on a paper towel to drain and then ENJOY THE YUMMY-NESSSSSS!

<3 Linds

{Lindsay's Chicken Pot Pie}

Lightest & Most Flaky Crust Ever!

YOU'LL LOVE IT, trust me!

{Baked Potato Soup}

Ingredients

6 Small Russet Potatoes {Peeled And Diced}

6 Slices Bacon {diced}

1 Medium Onion {diced}

3 Carrots {Peeled & Diced}

3 Stalks Celery {Diced}

8 C. Chicken Stock

3 T. Flour

1 C. Milk

1/2 C. Heavy Cream

1/2 t. Salt

1 t. Black Pepper

1/2 t. Seasoned Salt

1 C. {plus more} Cheddar Cheese

Scallions {chopped}

Dollop Of Sour Cream

Directions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

You can remove the soup {what I did} & blend in a blender/food process until completely smooth  - or if you love it in chunks, leave it be in the pot J... Pour it back into the soup pot {if blended} and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in heavy cream & shredded cheese {saving some for garnish}.

Serve in bowls garnished with a dollop of sour cream, grated cheese, some chopped scallions and crisp bacon pieces.

{Browned Butter Alfredo}

Um, YES PLEASE?

I was searching "simple pasta" on Pinterest (Follow My Boards Here: http://pinterest.com/ladams89/boards/) & came across this Pasta that I'm so excited to make! Easy, simple & looks like it's going to be divine!

Check out the recipe below!

Ingredients:

1 lb. pasta, any kind
1/2 cup salted butter
1 cup heavy cream
1 1/2 cups grated parmesan cheese {use the real stuff}
salt & freshly ground black pepper, to taste

Directions:

Bring a large pot of water to boil. Salt water and start cooking pasta.

While pasta is cooking, melt butter in a heavy bottomed deep skillet over medium heat. Swirl pan occasionally to brown milk solids in the butter. Once butter starts to turn a medium brown color, turn heat to low and immediately pour in cream. Pan will sizzle, but as you stir it will subside. Sprinkle in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and lots of pepper, as desired.

Drain pasta once it is al dente. Pour into warm sauce and toss to coat. Serve immediately.

Adapted From: http://www.laurenslatest.com/browned-butter-alfredo-pasta/

{Crockpot Texas Burritos}

Ingredients:

    1 1/2 to 2 Lbs. Ground Beef
    2 Small Cans Mild Enchilada Sauce
(Plus a little more for tops of enchilada, if desired)
1 Packet Enchilada Seasoning
Salt & Pepper
    1/2 Can Refried Beans
    5 (Or More) Flour Tortillas (Burrito Size)
    1 C. Shredded Mexican Fiesta Cheese (Or More)
Sour Cream, Salsa, Guacamole, Etc.
Warm Salty Chips
Cooking Spray

(Want A Great *White Queso* To Go With Your Meal? Find 
It Here: {That White Queso... From That One Mexican Restaurant})

Directions:

Spray your crockpot lightly with your cooking spray. Layer your beef first and season with salt, pepper and enchilada packet seasoning. Add your enchilada sauce into your crock pot and cook on low for 7-8 hours, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)

When beef is done, taste and add more salt, if desired. Stir in your refried beans & let it "cook" on warm or low for 15 minutes or more. Set your oven on low broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Put your beef and bean mixture in the center of your tortilla, add a good amount of cheese & if you want a little plain red sauce, white queso and shredded cheese on top of the rolled burrito. Broil until cheese is bubbly, about 2-4 minutes. Serve with chips, sour cream, guacamole, queso... whatever your heart desires! :)


Enjoy :-)

{Best Chicken Parmesan}

Ingredients:

3-4 Small Chicken Breasts

1 C. Buttermilk

2 Eggs

2 C. Italian Panko Bread Crumbs (Yes, you can use regular bread crumbs, but the crust won't be as good & fluffy or crisp as you'll get it with panko...)

1/2 -1 C. Flour

1/2 C. Butter (Or oil of your choice)

S & P

Angel Hair Pasta, Cooked

Favorite Homemade or Store Bought Pasta Sauce

Cast Iron Skillet

*My hubby doesn't like the normal tomato sauce, so I make Alfredo 

sauce for his pasta & for the top of his chicken.

Directions:

Get three bowls big enough to fit your chicken in. In one, put your flour & season it with salt and pepper. In the next, place your whisked eggs and buttermilk, combine well. In the third add your panko. Lay out your chicken on a cutting board and pound it out, thin. After this, add your butter or oil to your cast iron skillet and heat on medium.  

Next, add your chicken breasts (one at a time) to your flour mixture, egg & buttermilk, then last your panko. After repeating the process with each chicken breast - plop it in your hot skillet! Cook until golden brown on each side and then pop it in the oven (350 Degrees) for 10 - 15 minutes, depending on the size of your chicken. Just make sure it is cooked through.

Cook your pasta and heat up or make your pasta sauce.

When your chicken is almost done, take the skillet out of the oven and put your pasta sauce on the chicken then your grated parmesan cheese. Cover with foil and cook for five more minutes until cheese is melted.

Serve with your pasta, a veggie & some yummy garlic bread!

Enjoy, Linds

{Pasta Carbonara With Sauteed Chicken}

Ingredients:

12 ounces, weight Pasta, Any Variety

3-4 sautéed chicken breasts, sliced

8 pieces Thick Cut Bacon, diced Small

½ whole Medium Onion, Diced Small

2 cloves Garlic, Minced

3 whole Eggs

¾ cups Finely Grated Parmesan

¾ cups Heavy Cream

Salt & Plenty Of Black Pepper

½ cups chopped broccoli, cooked

Directions:

Cook pasta according to package directions.

While the pasta is cooking, sauté the chicken in a few tablespoons of butter… I use a cast iron skillet for this. When the chicken is cooked, remove it, then fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don’t clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.

When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.

Halfway through, add the cooked broccoli, bacon, and sautéed onion/garlic. Finish adding the sauce, stirring until it’s all combined.

Serve immediately with extra Parmesan. Delish!