Saturday, January 14, 2017

Balsamic Honey Glazed Chicken


  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 1 tbsp. chopped fresh rosemary
  • 2 tbsp. extra-virgin olive oil
  • 3-4 rosemary sprigs, for skillet


  1. Preheat oven to 425° 
  2. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined 
  3. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
  4. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
  5. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
  6. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
  7. Serve chicken and potatoes with pan drippings.

Saturday, January 7, 2017

Roasted Butternut Squash

  • 1 medium butternut squash (about 2 ½ pounds)
  • 2 TBSP butter, melted
  • 2 TBSP packed brown sugar
  • ½ tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  1. Preheat the oven to 400 F center rack. 
  2. Line a large baking sheet with aluminum foil.
  3. Wash the butternut squash and pat dry with a paper towel. Cut off the two ends. Use a knife to cut the squash lengthwise right where the neck meets the round belly to get a sturdy surface. Place the round seed section with the wide side down on a cutting board. Cut it in half and empty out all the seeds. Peel all the pieces, then slice and dice to bite size cubes. Add the cubes to a bowl. 
  4. Drizzle with the melted butter, brown sugar, kosher salt and freshly cracked black pepper. Stir to uniformly coat the cubed squash.
  5. Spread the pieces on the foil-lined baking sheet and bake for about 50 minutes, or until it is roasted and caramelized to a rich golden brown. Stir several times with a heat proof spatula.

Persian Roasted Butternut Squash Soup

A twist on roasted butternut squash soup, using Persian inspired spices like cinnamon, cardamom, cumin and dried rose petals.

Serves: 4


  • 6 lb Butternut Squash, peeled, de-seeded, cut into cubes
  • 2 whole Onion, sliced into half moons
  • 2 tsp ground Cinnamon
  • 2 tsp ground Nutmeg
  • 1 tsp Cumin, ground
  • 1 tsp Cardamom Seed, ground
  • 2 TBS Organic Coconut Oil
  • 2 TBS Unsalted Butter
  • 8 C Chicken Broth 
  • 1 cup Coconut Milk
  • 2 pinch Sea Salt, to taste


  1. Preheat oven to 425F/220C
  2. Line a baking dish with parchment paper
  3. In a large mixing bowl add your cubed butternut squash, cinnamon, nutmeg, cumin and cardamom and toss to coat
  4. Pour the seasoned butternut squash into the lined baking dish and pour over the melted coconut oil.
  5. Bake for 45-50 mins or until the butternut squash is tender.
  6. While the butternut squash is baking, heat the grass-fed butter in a skillet.
  7. Cook the sliced onion on a low heat, making sure to stir frequently until turning golden and softened.
  8. Once the butternut squash is done, remove from the oven.
  9. Blend butternut squash, onions and chicken broth until smooth.
  10. Stir in your heavy cream or full-fat coconut milk.
  11. Taste and add sea salt as desired.
  12. To serve, sprinkle some more dried rose petals on top.

HAT TIP: PrimalPalate

Friday, January 6, 2017

Roasted Smoked Sausage and Potatoes


  • 1 package of smoked sausage or kielbasa, sliced
  • 8 potatoes, quartered
  • 1 green pepper. diced
  • 1 yellow pepper, diced
  • 2 TBS butter
  • 1 tsp oregano
  • 1 tsp basil
  • ½ tsp black pepper
  • 2 tsp extra virgin olive oil


  1. Preheat the oven to 375°
  2. In a baking pan, arrange the sausage, potatoes and peppers and place the butter over the top in small cubes. 
  3. Drizzle with olive oil and sprinkle seasonings on top
  4. Bake covered for 40 to 50 minutes

You can also toss in some onions, carrots, sweet potatoes, butternut squash... whatever!

Monday, December 26, 2016

Cream of Rotisserie Chicken and Wild Rice Soup

  • 2 qts unsalted chicken broth
  • 1  (I used a jar of Green Giant sliced mushrooms)
  • 4 stalks chopped celery
  • 1 cup matchstick carrots
  • 1/2 C chopped onion
  • 1 tsp chicken bouillon (I use Better Than Bouillon)
  • 1 teaspoon dried parsley flakes
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/2 stick of butter, cubed
  • 1/4 C all ­purpose flour
  • 1 can (10-­3/4 oz) condensed Cream of Mushroom soup, undiluted
  • 1/2 cup white wine ( I used Chardonnay since that's the only white wine I had)
  • 1 10-5 oz can Green Giant cut Asparagus Spears
  • 4 C cooked wild rice (I used 2 pouches Uncle Ben's Ready Rice, Long Grain & Wild since that's what I had)
  • 2-3 C of Rotisserie Chicken
  1. In a large pan, combine the broth, mushrooms, celery, carrots, onion, chicken bouillon, parsley, garlic powder, and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. In soup pot or Dutch oven, melt butter and whisk in flour until smooth. 
  3. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. 
  4. Add the cream of mushroon soup, wine, rice, asparagus, rice and chicken.
  5. Simmer for 15-30 minutes and serve with a nice, crusty bread.

Sunday, December 25, 2016

Italian Pot Roast with Sweet Peppers

  • 1 large onion, sliced:
  • 1 green bell pepper, sliced;
  • 1 red bell pepper, sliced;
  • 1-1/2 C mushrooms, sliced
  • 3 pounds chuck roast, cut into 2‐inch cubes
  • 2 tsp basil
  • 1-1/2 tsp oregano
  • 1-1/2 tsp thyme
  • 2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 C water
  • 1/2 C red wine
  • 1 TBS balsamic vinegar
  • 2 TBS Better Than Bouillon® Roasted Beef Base
  • Parmesan cheese, shredded
  • Italian bread

  1. Place onion, peppers, mushrooms and chuck roast into Crockpot
  2. In a small bowl, combine basil, oregano, thyme, garlic powder and pepper, then sprinkle over the meat
  3. In a medium bowl, add water, wine, vinegar and Roasted Beef Base; stir until base dissolves and pour over meat
  4. Cover and cook on low for 8 hours or until meat is fork tender
  5. Place meat in bowl with broth
  6. Serve with Italian bread and shredded cheese

Friday, December 16, 2016

Decorating Sugar Cookies

  • 1/3 cup Butter (softened)
  • 1/3 cup Shortening
  • 2 cups flour
  • 1 egg
  • 3/4 cup sugar
  • 1 tablespoon milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • Dash salt


Beat butter & shortening with electric mixer on med to high speed for 30 seconds. All half the flour and the rest of ingredients. Beat until thoroughly combined. Beat in remaining flour. Divide dough in half. Cover & chill for at least 3 hours.

On a lightly floured surface roll the dough out to about 1/4" thick. Cut into desired shapes. Bake at 375 degrees for 7-9 minutes (depending on size of cookie). Makes 2 dozen.



  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • Milk (approx 1.5 tablespoons) 


Mix sugar and vanilla and add in milk until drizzly. Divide and add desired food coloring. Use piping bags, squeeze bottles or a zip lock bag with a corner snipped off to hold icing.


  • 1 3/4 cups powdered sugar
  • 4 1/2 teaspoons meringue powder*
  • 1/4 teaspoon cream of tartar
  • 1/4 cup warm water
  • 1/2 teaspoon vanilla


In a large bowl, stir together powdered sugar, meringue powder, and cream of tartar. Add warm water and vanilla. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until mixture is very stiff. Makes about 2-1/2 cups icing.

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Decorate cookies and add sprinkles and other candies as desired!

Cookie icing decorating bottles
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