Roasted Rosemary Chicken And Vegetables

Roasted Rosemary Chicken And Vegetables

Roasted Rosemary Chicken And Vegetables
Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.

Preheat oven to 400 degrees F (200 degrees C).

Line a cookie sheet with aluminum foil and coat with cooking spray.

In a large bowl combine olive oil balsamic vinegar rosemary red pepper flakes and garlic.

Place chicken in the bowl and marinate 5 minutes.

Transfer to a baking dish reserving marinade in the bowl.

Place green bell pepper red bell pepper red onion carrots and eggplant in the marinade and toss to coat.

Arrange in a single layer on the prepared cookie sheet.

Place the chicken and vegetables in the preheated oven.

Bake chicken for 20 minutes or until juices run clear.

Bake the vegetables for 35 minutes or until the edges of the vegetables brown.

Pineapple Upside-Down Cake in a Glass

Pineapple Upside-Down Cake in a Glass

Pineapple Upside-Down Cake in a Glass
A sweet and attractive adult beverage that tastes like pineapple upside-down cake is created by mixing cake-flavored vodka with pineapple juice and grenadine.

Ice should be put in a glass.

Sprinkle grenadine on the ice.

Stir vodka with cake flavor into pineapple juice.

Serve with a maraschino cherry garnish.

Szechuan Green Beans

Szechuan Green Beans

Szechuan Green Beans
This spicy Szechuan green bean recipe is easy to make and combines Szechuan peppercorns, garlic, and sesame seeds.

In a dry skillet over medium heat, cook and stir the peppercorns until fragrant, about 2 to 3 minutes.

Peppercorns should be ground in a mortar and pestle.

In a small skillet over medium heat, warm peanut oil.

Add garlic, and cook for about a minute, until it begins to lightly brown.

Garlic should be combined with ground pepper and ginger.

As you stir and cook the sauce for 2 to 4 minutes, add red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil to the garlic mixture.

Fill a saucepan with water until it is just below the bottom of the steamer insert.

Water is brought to a boil.

Add green beans, cover, and steam for five minutes or until tender.

Garden Tomato Salsa

Garden Tomato Salsa

Garden Tomato Salsa
A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.

In a food processor, combine the jalapeno peppers, cilantro, and onion.

To finely chop, pulse several times.

To make coarsely chopped tomatoes, add the tomatoes and pulse just a few times.

Transfer to a bowl that has a secure lid.

Mix the olive oil, red wine vinegar, lime juice, and salt in a separate bowl.

Add the dressing to the tomatoes and thoroughly mix.

Cover and chill for at least a half-hour.

Eggnog I

Eggnog I

Eggnog I
Without eggnog, Christmas is not complete! With the help of this recipe that calls for eggs, cream, and sweetened condensed milk, you can now make your own.

Beat eggs; mix in condensed milk vanilla quart of milk and salt.

Beat the whipping cream until soft peaks form.

Fold in to egg and milk mixture and sprinkle with nutmeg.

Serve chilled.

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole
Layers of creamy sauce, shredded chicken, and Cheddar cheese are combined in this poppy seed chicken casserole, which is finished with buttery crackers and poppy seeds.

Place chicken breasts into a large pot; cover with water and bring to a boil over high heat.

Reduce heat to medium cover and simmer until chicken is no longer pink in the center about 20 minutes.

Drain; shred chicken with two forks.

Preheat the oven to 350 degrees F (175 degrees C).

Mix crackers melted butter and poppy seeds together in a large bowl until combined; set aside.

Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-nch square baking dish.

Add shredded chicken in an even layer; top with remaining soup mixture.

Sprinkle with Cheddar cheese then top with cracker mixture.

Lazy Housewife Pickles

Lazy Housewife Pickles

Lazy Housewife Pickles
Bread-and-butter style refrigerator pickles have a crisp flavor and don’t even require boiling. Simply pack the sweet and sour pickling mixture over the cucumber slices in jars, and store in the fridge for a week.

Combine cucumbers and onion slices in jars.

Pour the pickling syrup over the slices of onion and cucumber after stirring the sugar, vinegar, mustard seeds, celery seeds, turmeric, and salt in a bowl until the sugar and salt have completely dissolved.

Refrigerate containers with lids for one week before opening.

Roasted Carrots and Radishes

Roasted Carrots and Radishes

Roasted Carrots and Radishes
When served with baby carrots, roasted radishes taste much sweeter and more juicy than raw ones.

Preheat the oven to 400 degrees F (200 degrees C).

Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil.

Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.

Roast in the preheated oven until tender 20 to 25 minutes.

Chef John’s Chicken a la King

Chef John's Chicken a la King

Chef John’s Chicken a la King
This classic comfort food recipe is easy to adapt to your taste. Use leftover roast chicken or a store-bought rotisserie chicken, and serve the creamy sauce over pasta, toast, rice, or mashed potatoes.

In a big skillet over medium-high heat, melt the butter.

Add salt and mushrooms.

Sauté the mushrooms until their moisture is released.

Cook the mushrooms for another 8 to 10 minutes, or until the moisture evaporates and they start to brown.

Add the shallots and cook and stir them for 3 to 4 minutes, or just until they soften.

heat to a medium setting.

To make a roux, add flour and stir to coat the mushrooms.

Cook until the flour turns golden, about 5 minutes.

Peppers can be added; cook and stir for about a minute.

Sherry wine should sizzle for about 30 seconds after being added.

Mix in the stock.

Turn up the heat to medium-high, then simmer.

Reduce heat to medium-low when it begins to bubble, and cook for 10 to 15 minutes, stirring occasionally, until it begins to slightly thicken.

Cayenne and nutmeg should be added.

Ultimate Pizza Sauce

Ultimate Pizza Sauce

Ultimate Pizza Sauce
This is the best pizza sauce there is—no more store-bought needed—freezable, simple to make, and loaded with vegetables.

Heat oil in a large pot over medium-high heat.

Saute carrots and bell peppers about 5 minutes.

Add onion and garlic and saute to desired softness about 5 minutes.

Add tomato paste to the pot and distribute evenly.

Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze; reduce heat to low.

Add diced tomatoes oregano salt and pepper.

Simmer for 15 to 20 minutes.

Blend the red sauce to desired thickness using an immersion blender or food processor.

Simmer further for enhanced flavor at least 1 hour or until ready to use.