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Wednesday, April 11, 2012

Roasted Chicken with Potatoes, Lemon, and Asparagus



I love when simple recipes with very few ingredients turn out to be some of the best meals we have.  It does take a while to bake, but each step only takes a couple minutes - making it great for entertaining. The lemon, thyme, and butter gave the chicken and vegetables tons of flavor and even the leftovers were great. What I really liked about this recipe, was that the potatoes got nice and crispy on the outside, but stayed soft in the middle.  Make this the next time you have company!

Source: Martha Stewart

Ingredients:
  • 1 1/2 pounds yellow or red new potatoes, halved
  • 3 tablespoons butter, cut into small pieces
  • Coarse salt and ground pepper
  • 3 pounds bone-in chicken (legs and thighs)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 lemon, cut into 8 wedges
  • 6 sprigs fresh thyme or 1 teaspoon dried

Directions:
Preheat oven to 475 degrees. Place potatoes and half the butter in a shallow roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.

Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

Tuesday, April 3, 2012

Restaurant Style Queso Blanco


What's not to love about warm, melted cheese and salty tortilla chips? Queso or salsa with chips is one of my favorite appetizers. Here's an easy snack to make for your next party  (Cinco de Mayo is coming up soon!) since it only takes about 15 minutes to put together.  The American cheese melts so smoothly and kept in a crockpot, it will stay warm for the whole party.

I used Monterrey Jack with the White American and one jalapeno with the ribs and seeds removed since I knew Caitlin would want to dip her own chips. Made this way, there was no heat to the dip, so if you like some kick, you could add any combination of the following: extra jalapenos, a serrano pepper, a habanero if you're crazy, hot sauce, or use pepper jack cheese instead.

Source: Confections of a Foodie Bride

Ingredients:
  • 1 Tbsp cooking oil (veggie, olive, canola - whatever you have)
  • 1/4 cup white onion, diced
  • 1 large jalapeno or serrano, seeds and stem removed; diced
  • 12 oz white American cheese, shredded
  • 4 oz Monterrey Jack cheese, shredded (optional; don't use pre-shredded)
  • 1/4-2/3 cup cream, half-and-half, or whole milk
  • 1-2 roma tomato, seeds removed and diced
  • 1 small bunch cilantro, roughly chopped
Directions:
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.

Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.

Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
 
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