Chinese Take Out Style Orange Chicken

I decided to give chinese take out style food a go...and this turned out so delicious!!

Chinese Take Out Style Orange Chicken

~Recipe adapted by Two Crazy Cupcakes from allrecipes.com

Printable Recipe

Ingredients:

***Marinate your chicken breast strips in OJ for at least 30 minutes.

Sauce:

16 oz orange marmalade

4 tbsp orange juice- no pulp

1 ¼ cups water

¼ cup fresh squeezed lemon juice

1/3 cup rice vinegar (I didn't have it the second time so I used white vinegar-- just as good)

3 tbsp low sodium soy sauce (kikoman preferred)

1 clove garlic, minced

Pinch of ground ginger or ½ tsp fresh minced ginger

1 tsp red pepper flakes (or to taste but at least ¼ tsp)

3 tbsp cornstarch mixed 4 tbsp with cold water until completely dissolved with no lumps

Crispy chicken breast chunks:

Cut 3 breasts into thin chunks. Marinate strips in OJ for at least 30 minutes. Combine 2 cups flour with salt, pepper, Lawry’s season salt, cayenne pepper, pinch of baking powder. Dip chicken in beaten egg and coat in flour mix. Fry in 1-2 oil until golden –OR- oven crisp chicken 375 for at least 30 minutes turn halfway through cooking time.)

***You can also substitute crispy frozen breast tenders cooked according to package for chicken to make it fast and easy but "from scratch" tastes more like a restaurant.

1)      Combine all ingredients up to red pepper flakes in medium sauce pan.

2)      Bring to a boil over medium high heat and cook 3-5 minutes stirring occasionally so it does    not burn. Remove from heat.

3)      Prepare your chicken.

4)      Place your sauce back on medium high and bring to a boil. Stir in cornstarch/water mixture.

5)      Boil about 5 minutes or until thickened and just sticks to back of spoon.

6)     Before serving toss your crispy chicken in orange sauce. Serve over white steamed rice with broccoli.

Chicken Stew with Biscuits

This turned out delicious. It reminds me of a really quality chicken pot pie. Do you see those huge chunks of chicken breast in there? YUM! My kids really enjoyed this one! It is a Barefoot Contessa recipe with some minor changes to make it easier and tiny bit less fattening.

Chicken Stew with Biscuits

Printable Recipe
3 whole chicken breasts, bone in, skin on

Enough water to cover the chicken breasts

3 bay leaves

1 teaspoon of Italian Seasoning (dried herbs)

5 cups chicken stock, low sodium

2 chicken bouillon cubes (I prefer organic to cut down on some of the not so healthy stuff)

8 tablespoons (1 stick) unsalted butter

2 cups chopped yellow onions (2 onions)

3/4 cup flour

1 10-12 ounce package frozen mixed vegetables (2 cups)

1 10-ounce package frozen corn (2 cups)

1 1/2 cups frozen small whole onions -OR- frozen diced potatoes (optional)

1 teaspoon of Italian Seasoning (dried herbs)

2 teaspoons kosher salt

1/2 teaspoon of fresh ground black pepper

1/4 cup half-and-half

For the biscuits:

2 cups flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

1/4 pound (1 stick) cold unsalted butter, diced

3/4 cup half-and-half -OR- whole milk

1/2 cup chopped fresh parsley (optional)

1 egg mixed with 1 tablespoon water, for egg wash

1) Preheat the oven to 375 degrees F.

2) ***This can been done day before or morning of to save some time. Poach the chicken: Place the chicken breasts in a pot with lid and cover with water. Sprinkle with Italian Seasoning and bay leaves. Cover and cook for 15 minutes over medium-low heat. Set pot aside for 25 minutes and do not remove lid. Remove chicken to cutting board or plate and allow chicken to cool enough to handle. Then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

3) In a large glass measuring cup, heat the chicken stock and dissolve the bouillon cubes in the stock in microwave.

4) In a large pot or Dutch oven (To save on dishes later I use same pot as chicken and just rinse it out), melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.

5) Add the flour and cook over low heat, stirring constantly, for 2 minutes.

6) Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.

7) Add 2 teaspoons kosher salt, 1/2 teaspoon pepper, and the half-and-half. Add the cubed chicken, mixed vegetables, corn, onions or potatoes, and Italian Seasoning. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

8) While stew is in oven, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the diced cold butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Optional-Mix in the parsley. Dump the dough out on a sheet of wax/parchment paper and cover dough with another sheet of wax/parchment paper. Roll out with a rolling pin, to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter or use the the rim of a glass or jar like me.
9) Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are light brown and the stew is bubbly. Allow to rest 5-10 minutes before serving.

Note from Barefoot Contessa: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, and then place the biscuits on top, and bake for another 30 minutes, until done.

*** I am sure this dish can be completed using ready to bake country style biscuits in a time pinch but I prefer to make my own so I can control what goes in them and make sure we are eating the most natural ingredients possible.

Quick & Tasty Mediterranean Bow Tie Pasta Salad

Here is a quick and tasty bow tie pasta salad that I threw together one night when we were running short on time. This goes really well with the Cheesy Roasted Red Pepper Turkey Burgers.

Mediterranean Bow Tie Pasta Salad

12 oz box bow tie pasta, cooked according to package, drained and rinsed
1 1/2 - 2 cups Newman's Own Lighten Up Balsamic Vinaigrette
3/4 cup crumbled feta cheese
3/4 cup sun dried julienne cut tomatoes herbs packed in oil, drained
optional: olives

1) Combine drained, rinsed pasta with vinaigrette.
2) Fold in feta and sun dried tomatoes.
3) Cover and chill for at least 4 hours. Better if left overnight for flavors to combine.

California Sun Dried Tomatoes with herbs packed in oil are my favorite sundried tomatoes. I used these in salads, burgers, pasta, and chicken dishes. I love them mashed on a plate mixed with some oil from the jar, coarse sea salt, and fresh ground pepper to use as a sourdough bread dipping sauce.

Creamy Shells and Cheese

This has become one of my kids favorites. I got the original recipe from a newspaper article but I cannot remember which one. It has been in my recipe binder for quite some time.

Creamy Shells and Cheese
Printable Recipe

8 oz shell pasta, cooked according to package, drained and rinsed
12 oz can evaporated milk
3/4 cup chicken broth
1 1/2 tablespoons butter
3 tablespoons flour
1 teaspoon Dijon mustard
1/2 cup grated colby-jack or parmesan cheese
8 oz grated sharp cheddar cheese
kosher salt and fresh ground pepper to taste

1) Microwave evaporated milk and chicken broth until steamy (not boiling).
2) In large pot (I use the same pot from the pasta), over low heat melt butter. Whisk in flour and then steamy milk mixture. Cook until thickens about 3-4 minutes.
3) Whisk in Dijon mustard, grated colby-jack or parmesan cheese, salt and pepper.
4) Remove from heat and whisk in cheddar cheese until melted and smooth. Fold in cooked shell pasta.

***TIP: Sometimes we make this a meal by stirring in poached or grilled sliced chicken breasts and steamed broccoli.

Jerk Chicken Salad with Mango Vinaigrette

Jerk Chicken Salad with Mango Vinaigrette

Field Greens or Baby Spinach
Jerk Chicken Breast, sliced with skin on
Carrots, sliced thin
Red Bell Pepper, diced
Ripe Mango, diced
English Cucumber, sliced or diced
Mango Vinaigrette

1) In a large bowl, toss all ingredients with Mango Vinaigrette to taste.

Mango Vinaigrette

1 whole ripe mango, diced
1 1/2 teaspoons Dijon mustard
1-2 teaspoons honey
1/4 cup apple cider vinegar (for lighter taste) Use balsamic vinegar or sherry vinegar for more flavor.
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 -1 teaspoon kosher salt, to taste
1/2 cup light olive oil or canola oil


1) In food processor or blender, combine all ingredients up to kosher salt. Blend well.
2) Slowly drizzle in oil while food processor is running. Combine until emulsified.
3) No food processor...that's ok...you can combine all the ingredients in a mason jar with a tight fitting lid and shake that baby up for 20-30 seconds.

Oven Baked Jerk Chicken Breast

lemon juice or white vinegar
3-4 whole chicken breasts with bones and skin on
1/4 cup mushroom soy sauce (I was taught by a Jamaican chef with this sauce but any soy sauce will work)
3-6 tablespoons Walkerswood Jerk Seasoning, to taste ***See Note
1/4 cup water

1) Clean chicken breasts with lemon juice or white vinegar and cut whole chicken breasts in half.
2) Place chicken breasts bone side down in baking dish.
3) Toss to coat chicken breasts with mushroom soy sauce.
4) Add water to bottom of baking dish.
5) Using back of spoon or gloved hands, rub walkerswood jerk seasoning all over top of chicken breasts.
6) Marinate at least 4 hours for full flavor.
7) Bake at 375F for 30 minutes or internal temperature reaches 160F.
8) Broil for 5-10 minutes to allow skin to crisp.

***NOTE: Walkerswood Jerk Seasoning can usually be purchased in most major cities at a caribbean grocer. Check your yellow pages. Take a lil field trip and you may discover a whole bunch of delicious products you never knew were out there.

Look out for another delicious recipe coming soon using Walkerwood Jerk Seasoning!

Alton Brown's Crispy Wings

These wings are so delicious! As always Alton Brown comes through with another great recipe with moist juicy meat on the inside and a crispy exterior. And the best part these taste like a restaurant but are oven baked wings!

Alton Brown's Wings
Printable Recipe

Ingredients

12 whole chicken wings

3 ounces unsalted butter

1 small clove garlic, minced

1/4 cup hot sauce---to kick up the heat add more hot sauce
(Two Crazy Cupcakes likes Frank's Hot Sauce)

1/2 teaspoon kosher salt

Directions

1) Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

2) Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

3) Preheat the oven to 425 degrees F.

4) Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

5) While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

6) Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Honey Lime Cilantro Grilled Chicken Salad

Honey Lime Cilantro Grilled Chicken
Printable
4 boneless, skinless chicken breasts

1/4 cup fresh lime juice

1/2 cup fresh cilantro

6 cloves garlic (minced in food processor)

1-2 tablespoons honey

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

Dash cayenne pepper

1) Pound chicken breasts to 1-1.5" inches with mallet so they will grill evenly

2) Place chicken breasts in baking dish

3) For easy clean up---combine all marinade ingredients in food processor

4) Reserve 1/8 cup of marinade on the side

5) Pour remaining over chicken breasts and allow to marinate at least 30 minutes

6) Preheat grill to medium to medium-low

7) Using tongs, allow marinade to drip from chicken breasts before placing on hot grill

8) Grill 4-5 minutes per side or until internal temp reaches 160F

9) Remove from grill to platter, brush chicken breasts with reserved marinade and allow chicken to rest 5-10 minutes before cutting

Honey Lime Cilantro Vinaigrette
Printable
1/4 cup fresh lime juice

1/8-1/4 cup red wine vinegar (optional to add more tang)

2-3 tablespoons honey

1 teaspoon Dijon mustard

1-2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper
-------------------------------------
1/4 cup olive oil

1/4 cup canola oil

1/2 cup fresh cilantro leaves

1) Add all ingredients up to cayenne pepper in food processor or blender. Blend until combined.

2) While food processor/blender is running slowly drizzle in oil until emulsified.

3) Add fresh cilantro leaves and give food processor a quick spin to combine.

To Assemble Salad

Mixed Field Greens

Corn

Roma tomatoes, diced

Black beans, drained and rinsed

English cucumber, cut in thin strips

Mexican Blend Shredded Cheese

Honey Lime Cilantro Chicken Breasts, chopped

Honey Lime Cilantro Vinaigrette

Tortilla Strips, optional

1) Add all ingredients into a large bowl.

2) Add vinaigrette to taste and toss before serving.

Cinco de Mayo Time!!!

It's Cinco de Mayo time! Here are some yummy treats to get you geared up for the big day!

Here are my recipes:
Blackened Mahi-Mahi (Fish Tacos)
Mango Salsa
Cilantro Lime Rice
Guacamole
Margarita Cupcakes

Enjoy!!

(Source: Shabby Princess Happy Go Lucky Scrapkit)




I'm participating in these awesome Link Up parties:

~Monday:
sumossweetstuff
thegirlcreative

~Tuesday:
blessedwithgrace ~TMTT
allthesmallstuff ~ Tuesday's at the Table
Crazy Daisy ~Tuesday's Tastes
beautyandbedlam ~Tasty Tuesday

Chipotle Lovers...Look No Further...30 minute meal

If you love chipotle like we do then you need to check this out! I have been trying to re-create some chipotle menu items. This one is pretty tasty and quick! It tastes like a combo of chipotle chicken with chipotle hot salsa. Caution: This is pretty spicy so put some chicken on the side first for the kiddos!

BTW...the chicken is BOGO at Publix Supermarkets this week ;)

Click here for Printable Recipes!

Spicy Chipotle Chicken
3 tbsp oil
4 cloves garlic, minced
1/2 red or spanish onion, thinly sliced
10 oz can Rotel (diced) tomatoes with green chiles, drained
2 Chipotle peppers in adobo sauce, chopped
4 tbsp adobo sauce from chipotle peppers
1 package of Perdue Shortcuts Carved Chicken Breast, Southwestern Style, CUBED
1/4 cup fresh cilantro, chopped

1) Add oil to skillet and cook onions and garlic over medium-low heat for 10 minutes to start carmelization process.
2) Add diced tomatoes, chipotle peppers, adobo sauce and chicken. Stir to combine.
3) Cook over medium to medium high for 3-5 minutes to warm all ingredients and reduce any liquid.
4) Stir in cilantro.
Serve with shredded white cheddar cheese, lime-cilantro rice, chopped green leaf lettuce, and guacamole!

Lime-Cilantro Rice
2 cups uncooked white rice (jasmine or basmati) use traditional white rice...Not uncle bens style rice
3 1/2 to 4 cups water depends on your rice you choose
juice of 1 1/2 limes
zest of 1/2 to 1 lime
1 tsp vegetable oil
1/2 tsp salt
1/4 cup fresh cilantro or more to your taste preference

1) Add rice, salt, water and juice of 1 lime in rice cooker or heavy pot with tight fitting lid.
2) Cook rice approx. 20 minutes until done. Fluff rice with fork and allow to rest with lid on for another 5 minutes to redistribute moisture throughout.
3) When rice is cooked, toss rice with 1 tsp oil, juice of 1/2 lime, zest of 1 lime and cilantro.

Click here for chipotle corn salsa recipe.

@BlessedWithGrace

Just in Time for Easter...Hard Cooked Eggs

I always mess up hard cooked eggs so I did a little research! Here you go...just in time for easter!

1) Gently put eggs into pot large enough to hold them in single layer. Cover with cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.

Step 2

REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).

Step 3

DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Source: The Incredible Edible Egg

Pictures to come! I'm doing some serious baking and sewing today and tomorrow! But on the bright side there will be lots of future posts ;)

Cheesy Roasted Red Pepper Turkey Burgers with Carmelized Onions

Mmmm...turkey burgers are my favorite! Especially when layered with melted cheese and piled high with the sweetness of carmelized onions and roasted red peppers on a toasty bun!

Cheesy Roasted Red Pepper Turkey Burgers w/ Carmelized Onions
Printable Recipe

1.25 lbs ground turkey (93/7)
3 tbsp worcheshire sauce
1/2 tsp each salt and freshly ground black pepper, to taste
2 cloves garlic, minced
2 tbsp olive oil
1 tsp italian seasoning, dried
1 whole roasted red pepper
4 oz cheese (monterey jack, cheddar, or mozzarella), grated
4-8 Potato Rolls
1 whole Onion, Carmelized

1) Saute garlic in oil for 2-3 minutes. Reserve oil.
2) Combine ground turkey, worcheshire sauce, salt, pepper italian seasoning and garlic.
3) Form into compact patties...careful not to handle too much. 4 normal sized patties or 8 sliders
4) Place on oiled grill or grill pan over medium heat.
5) Cook about 5 minutes on one side.
6) Carefully flip (only once) and allow to cook until internal temperature reaches 160-170 degrees F about 5 minutes.
7) Top burgers with cheese. When cheese begins to melt remove burgers from heat.
8) Brush the rolls using oil from sauteed garlic. Toast the rolls on grill briefly.
9) Place burger on bun and top with roasted red peppers and carmelized onions. Top with bun.

Had to come up with something yummy for TMTT from Blessed with Grace and TATT from All the Small Stuff.

Homemade Tomato Sauce

Fireman decided he wanted homemade tomato sauce for dinner. So here is what I came up with! It was very tasty!

Slice and dice green and red bell peppers.

Dice up a whole onion and mince some garlic while your at it. Dice a little carrot too...why not!

To keep it extra tasty. I used San Marzano tomatoes (Cento Brand). They are rumored to be the best tomatoes for making sauce. The first San Marzano tomatoes were grown at the base of Mount Vesuvius in volcanic soil. These tomatoes are full flavored and rich. San Marzano Tomato (image from cento.com)

                                      

Puree whole tomatoes with juice in blender.

Get your pot going and cook the veggies!

Add your tomatoes and seasoning to the pot. And cook, cook, cook!

Bring it to a boil and then let simmer for 45-60 minutes until thickened. Stir and continue to cook to desired thickness. The sauce will thicken after cooling a bit as well.

We enjoyed this with sauteed sliced bell peppers and onion and ground turkey cooked with italian seasoning over pasta. YUM!

And with Fresh Rosemary Rolls baked in a iron skillet. Those rolls are a whole other story...they are heavenly!!!

Homemade Tomato Sauce
Printable Recipe

2 tbsp olive oil
1/2 large green bell pepper, diced
1/2 large red bell pepper, diced
1 large yellow onion, diced
4 fresh cloves garlic, finely chopped
1/2 cup carrot, diced
2 (28 oz) cans of San Marzano Peeled Tomatoes
1(16 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
2-3 bay leaves
2-3 tbsp italian seasoning, dried
2-4 tbsp sugar
1/4 cup white wine
salt and freshly ground pepper to taste

1) Add whole tomatoes with juice to blender and puree.
2) Heat olive oil in stockpot over medium. Add bell peppers and carrots. Cook 3-4 minutes.
3) Add onions to pot and cook until soft.
4) Add garlic and cook 2-3 minutes.
5) Add pureed tomatoes with their juices, crushed tomatoes, tomato sauce, bay leaf, wine, sugar and italian seasoning. Bring to a boil.
6) Season to taste with salt and pepper. Best to go light on the salt now and add more later if needed.
7) Reduce heat and simmer until slightly thicken, approx 45-60 minutes. Stir and taste. Add more salt if needed.
8) Simmer longer if needed to desired thickness.
9) Remove bay leaf before serving.

*** For extra chunky sauce, add a can (16 oz) of drained diced tomatoes with other tomatoes to pot in step #5.

Pecorino Romano Crostini with Sun-Dried Tomato Roasted Red Pepper Spread

The crostini were so toasty, cheesy, and delicious!!! The rich flavor of garlic and romano cheese was set off perfectly by the roasted red peppers and sun-dried tomatoes in the spread.

It was recently my birthday along with two other family members. I made these as an appetizer for our family birthday dinner and they were a BIG hit!

Pecorino Romano Crostini
Printable Recipe

1 good quality fresh baguette (not from neighborhood supermarket)
1/4 cup olive oil
1/4 cup finely grated pecorino Romano
5 large fresh garlic cloves, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

1) Cut baguette into approx. 24 (1/3") slices.
2) Preheat oven to 350 degrees.
3) Place bread on baking sheet in single layer and brush with 3 tbsp olive oil.
4) In small bowl, combine 1 tbsp olive oil with remaining ingredients.
5) Spoon approx. 1 tsp of cheese-garlic mixture on top of baguette slices.
6) Bake in center of oven just until cheese starts to melt, approx. 6-8 minutes.

Sun-Dried Tomato Roasted Red Pepper Spread
Printable Recipe

1/4 cup drained oil-packed sun-dried tomatoes with herbs
2 tbsp chopped roasted red peppers (drained RR peppers from jar work just fine)
1/4-1/2 cup walnuts, toasted at 350 degrees for approx. 6-7 minutes
1 tsp finely chopped shallot
1 1/2 tbsp red wine vinegar
2 tbsp water
1/4 cup olive oil
salt

1) In mini food processor, combine all ingredients except oil and salt.
2) Puree until almost smooth.
3) Slowly add oil in a steady stream with food processor running allowing to blend until incorporated.
4) Season lightly with salt to taste.

From Gourmet Today.

Enjoy!

Yummy Balsamic Vinaigrette...

This is my go to dressing recipe. It is a basic vinaigrette with a few extras added.

Balsamic Vinaigrette

1/3 cup good quality balsamic vinegar
1/2 tsp minced garlic
1 tbsp Dijon mustard
1 tsp brown sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup extra virgin olive oil

1) In a bowl or mini food processor, combine all ingredients except oil making sure to whisk or blend well. 2) Add the oil a little at time while whisking or blending to allow dressing to emulsify.
3) Use right away or chill. Let come to room temperature before serving.

Turkey Meatloaf with Roasted Potatoes

Sunday dinner was Turkey Meatloaf with Roasted Potatoes! Fireman and twins loved it! I don't eat beef or pork so I have to get creative to come up with dinners.

Turkey Meatloaf  

2 tbsp olive oil
1 1/2 cups yellow onion, chopped
2-3 garlic cloves, chopped or minced
3/4 tsp freshly ground pepper, according to taste
3/4 tsp kosher salt, according to taste
1 tsp italian seasoning, dry
2 tbsp Worcestershire sauce
1/2 cup chicken broth
1/4 cup ketchup
1 3/4 lbs of ground turkey
3/4 cups italian bread crumbs
2 eggs (1 whole egg & 1egg white), lightly beaten
cooking spray
foil
**optional: shredded carrots ~1/3 cup
1) Preheat oven to 375 degrees F. In medium saute pan, heat oil over medium heat. Cook onions until lightly translucent, approx 5 minutes. Add minced garlic and cook another minute.

2) Add salt and pepper to taste, italian seasoning, Worcestershire sauce, chicken broth and 2 tbsp of ketchup to onion mixture in pan. Mix well and allow to cool.

2) In large bowl, combine with clean hands ground turkey, bread crumbs, eggs, and onion mixture. Mix well.

3) Line a 13x9 baking dish with foil and spray with cooking spray. Shape meat mixture into a loaf in center of baking dish. Spread 2 tbsp of ketchup over the top of the loaf.

4) Bake in center of oven for 1 hour. Place a small baking dish with hot water on bottom rack of oven. This helps keep meatloaf moist during cooking process. Internal temperature should be between 165-170 degrees F. Serve warm or cold.

Roasted Potatoes with Fresh Herbs

4 tbsp Olive oil
cooking spray
foil
2-3 tbsp fresh rosemary, chopped
2 tbsp garlic, minced
~1 tbsp coarse kosher or sea salt, to taste
fresh ground pepper, to taste
2 lbs of red potatoes, scrubbed and cut into fourths (do not remove skin)

1) Heat oven to 425 degrees F. Spray a 13x9 baking dish with cooking spray. ***Can be cooked at 375 degrees F with meat loaf. Adjust cooking time to ~40-50 minutes, checking for doneness with a fork.

2) In a large bowl, combine oil, rosemary, garlic, salt, pepper and potatoes. Toss to coat potatoes.

3) Spread potatoes in baking dish in a single layer.

4) Bake 30-35 minutes, stirring halfway. Potatoes should be tender when stabbed with a fork and slightly golden.

Yummy Thai Chicken Pasta

Tonight we are having Thai Chicken Pasta. I got the original recipe from Laura, a fellow playgroup mom. I have made a few changes though.

Thai Chicken Pasta

1 lb boneless skinless chicken breasts
3/4 to 1 cup Light Asian Toasted Sesame Dressing (Kraft)
2 tbsp Peanut Butter
2 tbsp honey
2 tbsp low sodium soy sauce
1/2 tsp crushed red pepper flakes (optional)
vegetables (julienne red bell pepper, julienne carrots, snow peas)
2 tbsp olive oil
8 oz linguine pasta

1) Option 1: Cut chicken into strips. Marinate chicken in 1/4 cup dressing for 30 minutes. Then, cook chicken in a nonstick skillet until done. Option 2 (my fav): Cook chicken breasts in crock pot on low for at least 4 hours until tender with 1/4 to 1/2 cup dressing. Remove chicken, discard sauce and cut into strips.
2) Mix 1/2 cup dressing, peanut butter, honey and soy sauce in small bowl.
3)  Cook pasta according to box directions and drain.
4) In pasta pot, add olive oil and cook vegetables over medium high for 3-5 minutes while stirring until tender crisp.
5) Add pasta back to pot and pour in sauce. Toss to combine. Enjoy!!

Delicious Garlicky Chicken and Dutch Potatoes

We had this for dinner last night...YUM!!! Words cannot describe the garlicky deliciousness of this chicken and potatoes!!!

Delicious Garlicky Chicken and Baby Dutch Potatoes

Garlicky Chicken

1 whole chicken, cut up
1/3 cup extra virgin olive oil
30-40 cloves of garlic, peeled
10-15 fresh sprigs of thyme or rosemary
sea salt
fresh ground pepper

1) Preheat oven to 350 degrees F.
2) Rinse Chicken.
3) Season chicken with salt and pepper.

4) Heat Dutch oven over medium high heat.

5) Toss chicken in about 2-3 tbsp olive oil.
6) Lightly brown chicken in Dutch oven on both sides.
7) Add remaining extra virgin olive oil, herbs, and garlic.
8) Cover and bake for 1 1/2 hours.
9) Remove from oven and let rest for 5-10 minutes before serving.
(adapted from recipe by Alton Brown)

The meat just falls right off the bone. It is so moist and garlicky delicious!

***Tip: An easy way to peel garlic cloves is to use a chef's knife. Cut off the base of the garlic clove. Place clove, curved side up, under flat blade of chef's knife (the blade needs to be parallel with cutting board) on cutting board and use the heel of your hand gently slam the portion of the knife on top of the clove. The clove should slide right out of the skin. This also helps relieve some frustration at the same time :)

Baby Dutch Potatoes

1 1/2 lb baby Dutch potatoes
1/3 cup extra virgin olive oil
10-15 springs of thyme or rosemary
10 cloves of garlic, peeled
1/2 tbsp - 1 tbsp coarse sea salt (to taste)
fresh ground black pepper to taste

1) Preheat oven to 350 degree F.
2) Scrub potatoes.
3) In 2.5 quart round dish with lid, add potatoes.
4) Toss potatoes with olive oil to coat.
5) Toss potatoes with sea salt and pepper to taste.
6) Add garlic clove and rosemary or thyme sprigs.
7) Cover and bake for 30 minutes.
8) Stir potatoes and bake another 30 minutes.
9) Serve with garlicky chicken.

**After chicken has been in the oven for 30 minutes, put potatoes in there too. Both will be done at the same time.