{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.

{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 Tomato Bisque & Caramelized Onion Grilled Cheese}

Want something different from your ordinary can of tomato soup? Try this creamy bisque! It is easy, delicious & pairs well with my Caramelized Onion Grilled Cheese! 

 =) Enjoy!

 

{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.