resolution day recipes

Happy New Year Friends!!!

2014

Something I would love to do more of on this blog is share more of my recipes and adventures in the kitchen. Probably about 10% of what I make in my kitchen actually makes it into a post with a recipe. It’s mostly because taking pictures becomes hard for me when the lighting is wrong, my props are limited, and my hands are a mess. I know: excuses, excuses. I will make it a goal this year to do more recipe posting.

I hope sharing a review of some of my recipes can help you in the year to come.

  1. My most popular post to date: Perfect Roast Chicken.
  2. My most personally used recipe: Granola Bar Glory
  3. Best for busy weeks & tight budgets: Perfect Turkey Chili
  4. Best for healthy refreshing treat: Blueberry Green Tea Slushies
  5. Great salad for crowds: Theis Family Salad
  6. Great salad for everyday: Sweet Kale Salad
  7. When you’re in the mood for Mexican: Tacos
  8. When you’re in the mood for Italian: Cheesy Baked Penne
  9. Indulgence for your morning coffee: Pumpkin Spice Coffee Cake
  10. Indulgence for your afternoon tea: Mini Lemon Tea Cakes

I hope you can make some of these recipes and enjoy them as much as our family has. Let’s start the year off on the right foot: with love and joy and delicious food!

xo sarah

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this abundant list

TAL2

  1. The picture above was taken in San Francisco when we visited Bi-Rite Creamery and Hog & Rocks. Both Epic. Both worth checking out.
  2. Valentine’s Day will be here soon. Maybe I’ll have time to do this and eat my little blogger heart out.
  3. I know its smack dab in the middle of winter, but I really wanna try this refreshing treat from Subtle Revelry’s most popular recipes of 2012. Peppermint AND lemons….shut the front door.
  4. I’m compiling a list of all the “natural” products I need for the home. Definitely going to pick up some matcha green tea powder and Essential Oils.
  5. Apple Cider Vinegar, ACV, whatever you wanna call it….I’m going to try out Fire Cider and Sweet Cider for the home.
  6. Crochet Turbans and Winter Diorama delights! Thank you, Brittan.
  7. While I write this, I’m watching Jim Gaffigan’s Mr. Universe. So if I’m being a little silly and somewhat random, that’s why.
  8. Party Time! Who wants to throw a party with me and pair the right honey with the right cheese with the right wine? Or just make chocolate milk and mini corn dogs and pretty bunting?
  9. Are pinky rings really “in”? This is what I’ve heard and it’s not just for secret society people anymore. Weird.
  10. Oil Pulling. I’ve heard it once, I’ve heard it twice….does that mean I should just finally try it out?
  11. So excited to read my new book!

Love you guys!

xo sarah

the perfect roast chicken

This one of my husband’s favorite dinners. I make it at least twice a month in our kitchen. And then we have leftovers to use in other dishes -like classic chicken pot pie, cheesy chicken enchiladas, or fresh chicken noodle soup!

It quite literally is the PERFECT roast chicken.

At first it seemed daunting…but the truth is, when you are following a Barefoot Contessa recipe, there is not much that can go wrong. I did make a few variations, catering to some of the things Bret and I like (root veggies, for example). This meal is sure to impress any dinner guest, and (as an added bonus) it is one of “the world’s easiest dinners.”

Here’s my recipe adopted from the amazing Ina Garten:

Ingredients:

  • 1 5-6 pound chicken
  • Kosher salt & black pepper
  • 1 hefty bunch of fresh thyme
  • 1 lemon cut in half
  • 2 tbsp of garlic minced
  • 2 tbsp of butter, melted
  • 1 sweet onion, chopped in large slices
  • 2 large carrots, chopped in large pieces
  • 2 large potatoes (any kind), chopped in large pieces
  • 6 inches of cooking twine

Directions:

1. Preheat oven to 425 degrees F.

2. Prep all ingredients and chop the veggies prior to handling the chicken.

3. Remove the giblets from inside the chicken cavity. Rinse the inside and outside of the chicken. Remove any excess pinfeathers or fat. Pat dry. Place the chicken on it’s back (legs facing upward) in a cast iron skillet or other roasting pan.

4. Generously salt and pepper the inside of the chicken. Stuff the inside of the chicken with all the lemon, garlic, and thyme.

5. Brush the top of the chicken with the melted butter and sprinkle with S&P. Tie the legs together with your cooking twine and tuck the wings under the body as much as possible.

6. Place the onion slices, carrots, and potatoes around the chicken in the skillet.

7. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between  the leg and the thigh. Cut off cooking twine, carve & serve immediately with the roasted veggies. Lastly, enjoy!

Below you will see a photo of a roast chicken with all the veggies from the recipe above and another photo of a roast chicken with just onion (no carrots or potatoes).

I hope you try this recipe and see for yourself how perfect a roast chicken can taste!
Let me know if you have any questions!

xo sarah