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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Sausage Veggie Breakfast Skillet

Sausage Veggie Breakfast Skillet

My apple peeler arrived in Saturday's mail and I am enamored with this contraption. Why have I never owned one of these before? And who in the world came up with this brilliant invention? A few turns of a crank and an apple is peeled, sliced and CORED. What the heck. You can even do it one-handed!

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Pull-Apart Cheesy Onion Bread Recipe

Put together a unique and savory bread for your next dinner or gathering. Filled with cheesy goodness and flavorful onions, enjoy how the poppyseeds give it a fun look and delicious nutty flavor and consistency. This is the perfect addition to any meal!

I'm not gonna lie. Participating in a cooking challenge has been, well, challenging at times. (What did I expect, right?) Not only have I have stretched myself in terms of what I am comfortable creating in the kitchen, but it has also been challenging because of the weekly deadlines. I committed to posting a new recipe from this cookbook every Wednesday and I will absolutely fulfill that commitment. Some weeks, though, life makes it a little more difficult to get that task accomplished. Especially when I have three other things I just have to make. This past week was one of those weeks. I hit rock bottom emotionally (goodness, I hope that was rock bottom) while dealing (or not dealing) with my son's upcoming surgery. I have been a bit of a mess, to put it delicately. I have made some positive changes since that point and I hope that things only get better from here.

So, strangely, this bread has special meaning. I put it together while my lowest low point was brewing inside of me. I'd like to think that its comfort (the smell, the taste) helped me to turn things around. Don't underestimate the power of food!

This is the most unique and tasty bread I have ever made. When it was finished, I saw it as a delicious work of art!

What are poppyseeds used for in baking?

Poppyseeds are a flavorful ingredient commonly used in baking things like breads, bagels and muffins.

What does a poppyseed add to a recipe?

Poppyseeds offer a nutty flavor. Sometimes if they are soft and moist, they can be almost fruity in flavor.

Are there any benefits to adding poppyseeds to a recipe?

Poppyseeds offer magnesium, calcium and fiber to a diet.

Assuming you are going to want to get started right away, preheat your oven to 425 degrees F. Butter a metal loaf pan (9x4ish).

In a large skillet, melt 1/2 stick of butter, while reserving 2 tablespoons for later.

Add to the skillet:

1 large onion, chopped

Cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes.

Stir in:

1 tablespoon poppy seeds

Salt & pepper, to taste

Scrape the onion mixture onto a plate and refrigerate for 5 minutes, or until it is slightly cooled.

Place the mixture into a bowl and stir in:

3 oz. (1 cup) Gruyere cheese, coarsely shredded

Set aside.

In a food processor, pulse the following ingredients until combined:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Add 1 stick of cubed butter to the combined mixture.

Pulse until the butter cubes are the size of small peas.

Add:

1 cup buttermilk

Pulse 5 or 6 times, or just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2x24-inch rectangle. Spread the onion mixture on top of the bread.

Cut the dough crosswise into 10 equal pieces.

Stack 9 pieces onion side up and the tenth piece onion side down. This is where I started feeling like I was back in my college sculpture class, praying my creation would hold together.

Carefully, very very carefully, lay the stack in the prepared loaf pan and brush the top with the 2 tablespoons of reserved butter.

Bake in the preheated oven for about 30 minutes, or until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Thank you, cheesy onion bread, for providing a bit of comfort to this sad and weary mama. Here's to a better week ahead..

Spicy Chickpea Salad Recipe

Combine fresh tasty vegetables with chickpeas in a protein packed salad. Each crunchy bite offers a scrumptious filling salad, side dish or filler to a wrap. This colorful salad that brings summer to life in any season!

Fresh-ingredient salads rock. They're pretty and fresh and tasty and versatile. My husband and I make a killer fresh salad that rivals this one, and I'll share it before summer arrives. By the way, where is summer? We got teased with a bit of warm weather last week, so now the cold and snow and freezing rain are even harder to swallow. I'm not convinced that summer will ever welcome us into her warm embrace.

This colorful salad helps me to believe that it might happen, though. It makes me think of lunches outside with my boys as we sit barefoot on the grass, wiping beads of sweat from our foreheads. Mmmmmmmm.

Back to my cold reality known as Minnesota.

If you, too, enjoy tricking yourself into believing it is summer when it is in fact not, make this salad! My family loved it and the entire batch was gone within 24 hours, despite the lack of warm weather.

HOW TO PREPARE SPICY CHICKPEA SALAD

A salad that will make a healthy choice delicious and unforgettable!

STEP 1 -

Drain 2 cans of chickpeas and place them in a medium bowl.

STEP 2 -

Add 1 tomato diced, 1/2 cup diced cucumber, half of a small red onion diced and half of a seeded jalapeno minced. Pour in 2 tablespoons olive oil and 1 tablespoon vegetable oil. Squeeze two tablespoons of fresh lemon juice in and mix in 1 teaspoon ground cumin with a quarter teaspoon cayenne pepper. If you like to mix things up, add in 1 teaspoon dried mango powder!

STEP 3 -

You can chill the salad in the refrigerator for an hour or serve it room temperature. Enjoy!

Kitchen Tips: If you want to go fresh and do as the recipe suggests, soak 1 cup of dried chickpeas in water overnight. Drain the chickpeas and bring to a boil in a large saucepan in 4 inches of water. Reduce heat to medium and simmer for 2 hours, or until chickpeas are tender.

The first thing we did upon making this was throw it onto a piece of flatbread with sliced turkey and black pepper. It’s a great way to make an easy meal and stay healthy - it was delicious!

A piece of lettuce would have added a nice crunch, but that had probably been juiced, as well.

No mayo needed! It made a delicious, healthy dinner wrap.

The next day for lunch, I used it as a topping for my boring baked chicken and cottage cheese. And I ate the last of it with crackers for a snack.

I can think of about 100 other things I'd like to put it in and on and in between. Or, I wouldn't mind eating it straight from the container while having a picnic lunch with my family, the beating sun making the tops of our heads hot.

Ahhhhh, a girl can dream.

SPICY CHICKPEA SALAD

spicy chickpea salad

A colorful salad that brings summer alive in any season!

Contributed by Megan Porta from pipandebby.com.

Published Mar 23, 2011

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Serves: 4

Total time: 2 hr 15 min plus overnight soaking

SpicyChickpeaSalad"

Ingredients:

  • 1 cup dried chickpeas (about 5 oz), soaked overnight and drained
  • 1 tomato, cut into ½-inch dice
  • ½ cup diced cucumber (1/2 inch)
  • ½ small red onion, finely diced
  • ½ jalapeno, seeded and minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried mango powder, optional
Instructions:
  1. In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until tender, about 2 hours; drain.
  2. In a large bowl, combine the tomato, cucumber, red onion, jalapeno, olive oil, vegetable oil, lemon juice, cumin, cayenne pepper and mango powder. Add the chickpeas and season with salt. Serve the chickpea salad at room temperature or slightly chilled.

Our Favorite Four-Cheese French Onion Soup Recipe

This simple recipe is a twist on the classic French Onion Soup recipe. It has a rich broth filled with carmelized onions and four kinds of cheese to really bring it over the top! You will enjoy enjoy each steamy bite over a crusty piece of french bread for a filling meal. From stovetop to oven to table in just one dish! 

A friend recently asked me if I had any Dutch oven recipes to share on this website. I did not, so I searched for something delicious. This was my favorite of the list I pulled together. What could be more delicious than a cheesy French Onion Soup? 

Although I have not ordered French Onion Soup from a restaurant in ages, I have to say that this recipe was the best FOS I've had in a very long time. Perhaps even the best ever. It was DELICIOUS.

Did you know that with a Dutch oven you can go from stovetop to oven to table in one dish?! I have loved experimenting with mine. Another favorite recently has been Roasted Tomato Soup....UMM YUMM!!!

There's a reason this cooking vessel has been around for hundreds of years. I'm excited to try some different recipes with my versatile little pot!

Please go make this. And then invite me over.

Four-Cheese French Onion Soup

From stovetop to oven to table in just one dish!

Contributed by Megan Porta from pipandebby.com.

Published Mar. 10, 2011

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Serves: 8

Total time: 1 hr 20 min

4CheeseFrenchOnionSoup"

Ingredients:

  • 1/3 cup butter, cubed
  • 2 tablespoons olive oil
  • 12 cups thinly sliced onions (3 large)
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • ¼ cup all-purpose flour
  • 2 32-oz. cartons beef broth
  • 1 ½ cups white wine
  • 8 slices French bread, ½-inch thick
  • 1 1/3 cups shredded Swiss cheese
  • 2/3 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
Instructions:
  1. In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
  2. Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
  3. Place bread slices on an ungreased baking sheet. Broil 3-4 inches from the heat for 3-5 minutes on each side, or until lightly browned; set aside. Combine the cheeses.
  4. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.