Easy Roasted Chicken and Vegetables Recipes {VIDEO}

Easy Roasted Chicken and Vegetables Recipes {VIDEO}

I made this easy roasted chicken a few days ago and was so excited about the ease to yum ratio. Usually when something doesn't take much time it's assumed that it lacks flavor, but not in this case. You cannot go wrong with this one-pan meal. Who doesn’t love one-pan meals?!

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Smoky Glazed Asparagus

This is Week #43 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

My sleeping/non-sleeping continues this week, if that makes any sense. One of these days I will get ahead. I have two more weekends sans-husband and after that the little boys and I get six months worth of weekends with him and his beard! Have I mentioned my husband's beard? The beard that has its own Facebook page (not kidding)? Every other year, he grows a beard from October to December that makes all men jealous. We are currently in the middle of Beard 2011. Most people find it impressive. I find it...well, let's just say I can't wait to see his face again! 

Enough about beards, let's get to this delicious asparagus recipe! I made it during our Crazy Hour the other night and didn't lose my mind, so that is saying a lot. It was super simple and I loved the flavor, as well. If you love asparagus, you absolutely have to give this a try.

Light a grill.

In a shallow dish, whisk together the following ingredients:

1/2 cup mayonnaise

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 garlic clove, crushed

1 tablespoon sweet smoked paprika

2 teaspoons kosher salt

1 teaspoon cumin seeds

Add 1 pound of trimmed thick asparagus. Toss and let stand for 30 minutes.

Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, about 6 minutes.

Serve immediately! Yum!

Spicy dill quick pickles

This is Week #41 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Phew, it has been yet another busy/crazy/unusual week! I got my first snarky blog comment this week. DELETE. I guess I'm lucky that it has taken a year for that to happen! And my boys have both been sick. Elijah experienced four croup episodes within a three-day span. And life is just plain busy for me right now. I'm trying to start a photography business, while accomplishing everything else I already have going. It's a lot. But it will be worth it. 

One of the good parts of the week was these pickles! Seriously! I was very pleasantly surprised about how they turned out. I had low expectations, mostly because I've never made pickles before. I am also kind of a picky pickle person. After brining for only one day, they were totally delicious! Who knew that pickles could become pickles so quickly and easily?!

You will need three 1-quart glass jars. Two for the veggies, and one for mixing the brine. Here is a list of vegetables you can use and how to prepare them:

(For 1 quart, use 12 ounces of vegetables.)

Asparagus – Blanch trimmed asparagus spears in boiling water for 1 minute. Drain well, transfer to a plate and let cool.

Broccoli stems – Peel tough skin away and cut stems into slender sticks.

Carrot sticks – Blanch sticks in boiling water for 2 minutes, drain and cool.

Cauliflower florets – Cut into small florets. Blanch the florets in boiling water for 1 minutes, drain and let cool.

Green beans – steam beans for 2 minutes, transfer to a plate and let cool.

Kirby cucumbers – Quarter unpeeled cucumbers for pickle spears or slice them into thin rounds for pickle chips.

I doubled the recipe and made four jars of pickled vegetables. I made broccoli (1), cucumbers (2) and asparagus (1). I loved the pickled cucumbers, also known as pickles. Totally adored them. I very much enjoyed the asparagus, and didn't care much for the broccoli. And I'm a broccoli girl.

Pack your vegetables into two clean jars. In another jar, combine:

3 tablespoons kosher salt

2 tablespoons sugar

1 1/4 cups distilled white vinegar (5% acidity)

2 tablespoons coriander seeds

6 large garlic cloves, halved

Shake to dissolve the salt and sugar. Add 2 cups of water and pour brine over the vegetables.

Tuck the following in between the veggies:

4 to 6 long red or green hot chiles, halved lengthwise

16 dill sprigs

Add water to the jars so that the vegetables stay submerged. Close jars and refrigerate overnight or up to 1 month.

If you enjoy pickles, I promise you will not be disappointed (not speaking for the broccoli). I will make this recipe again and again!

Hello, World!

Snap peas with mint

As promised, I'm back to share this super simple yet totally delicious snap pea recipe with you! Thanks so much for the birthday wishes. The day was a ton of fun, and....lobster is TOMORROW NIGHT! Tummy rumbling!

In a 12-inch skillet, bring 1 cup of water and 1 tablespoon of butter to a boil over high heat.

Add 1 pound of trimmed snap peas. Cover and cook until bright green, about 2 minutes.

Remove the lid and reduce the heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes.

Remove from the heat and toss with 1/2 cup packed, thinly sliced fresh mint leaves. Season with salt and pepper.  

Serve with...LOBSTER! Or just pork; Pork Chops with Rhubarb-Cherry Sauce to be exact!

Snap Peas with Mint

Super simple yet totally delicious snap pea recipe. Pair with pork or class it up with Lobster!

Contributed by Megan Porta from pipandebby.com.

Published Jul 25, 2011

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Serves: 4

Total time: 10 min

SnapPeasMint"

Ingredients:

  • 1 tablespoon butter
  • 1 pound trimmed snap peasDIENT
  • ½ cup packed thinly sliced fresh mint leaves
  • Coarse salt and fresh ground pepper
Instructions:
  1. In a 12-inch nonstick skillet, bring 1 cup water and the butter to a boil over high heat. Add the snap peas; cover, and cook until bright green, about 2 minutes. Remove the lid; reduce the heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes. Remove from the heat. Toss with the mint and season with salt and pepper.

Roasted brussels sprouts and a cookbook giveaway!

Hello friends! It is time for another cookbook giveaway! We are extremely grateful for our wonderful readers, so this is our way of thanking you for visiting our blog. Leave a comment on this post telling us what you did for Mother's Day or what the weather is like where you live or what your favorite cookbook is or anything you want, for that matter. We will randomly choose one lucky winner on May 16th, 2011, to receive a copy of The Barefoot Contessa Cookbook by Ina Garten.

For additional entries, leave separate comments for any or all of the following:

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Now onto a quick and easy veggie recipe from this very cookbook!

Have you ever read the children's book A Bad Case of Stripes? Poor Camilla Cream gets a bad case of stripes because she doesn't want to admit to anybody that she loves lima beans. And mmmmmm, does she love lima beans. When she finally decides to eat her beloved lima beans despite what others think of her, her stripe ailment disappears.

I can totally relate to Camilla! Well, I was never plagued with stripes, but when I was little I can remember asking my mom to pack me salads and vegetables for my school lunches. Sometimes I would be too embarrassed to eat them in front of the other kids. Other times I didn't care. Every single time, though, I was the anomaly. You like that? Eeeeewww! I did like it. I've always adored vegetables. And thankfully, now I'm an adult and I don't care what people think about the platefuls of broccoli I heat up at work for a snack.

Brussels sprouts rank right up there on my Favorite Veggies list. Not only are they delicious, but they are just the cutest little things. They look like adorable baby cabbages!

Roasting Brussels sprouts is super simple. Preheat your oven to 400 degrees F.

Cut off the ends of 1 1/2 pounds of Brussels sprouts and pull off any outer yellow leaves.

Mix them in a bowl with:

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

Turn them out on a baking sheet.

Roast in the preheated oven for 35 to 40 minutes, until they are crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve.

Mmmmm!

Roasted Brussels Sprouts

One of my all time favorite vegetables! Not only are they delicious, but they are just the cutest little things.

Contributed by Megan Porta from pipandebby.com.

Published May 08, 2011

Print Friendly and PDF

Serves: 4

Total time: 40 min

RoastedBrusselsSprouts"

Ingredients:

  • 1 ½ pounds Brussels sprouts
  • 3 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions:
  1. Preheat oven to 400 degrees. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Turn them out on a baking sheet and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve.