Cinnamon-Scented Roasted Chicken with Apples

In a review of a recipe from one of the giveaway prizes....

CINNAMON-SCENTED ROASTED CHICKEN
with APPLES

3 red apples, sliced
2 tblsp unsalted butter, at room temperature
2 tsp grated orange zest
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 (3-1/4 to 2-1/2 lb) whole chicken

• Preheat oven to 425 degrees F.
• Spread apples out on a baking pan.
• Combine butter, orange zest, cinnamon, salt and pepper in a small bowl.
• Wash chicken and blot dry. Using poultry shear or knife, remove the backbone of the chicken. Place the chicken split-side down on the apples.
• Rub 1/2 the butter mixture on the chicken underneath the skin, and then rub the remaining butter mixture over top of the skin.
• Roast the chicken until the thickest part of the thigh reaches 180 degrees F, about 40 minutes [I had to cook it more like 60 minutes].
• Tent the chicken to keep warm and let it rest for 5 minutes.
• Cut chicken into pieces and serve with apples and the juices.

This recipe can be found in this amazing cookbook:

And don't miss a chance to enter this amazing giveaway! SOOOO many ways to enter!

Corn & Potato Chowder [Slow-Cooker]

CORN & POTATO CHOWDER

(low calorie, about 220 per serving)

3 medium red potatoes, finely diced
2 (14.75-oz) can cream-style corn
1 (1.5-oz) can chicken broth
1/4 tsp garlic powder
1 (11-oz) can whole kernel corn with sweet peppers, drained
1/4 tsp ground black pepper
Cracked black pepper
Soup or saltine crackers
Dollop of sour cream

• In a 3-1/2 to 4-qt crock-pot, combine potatoes, cream-style corn, broth, garlic powder, corn with peppers, and ground pepper.
• Cover and cook on low-heat for 6 to 8 hours or on high for 3-4 hours. 
• Serve with crackers and dollop of sour cream on top.
• Makes 6 servings.

Easy Supper Club: Herbed Pork Roast

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

HERBED PORK ROAST

1 (4-5 lb) untrimmed pork loin roast

1 tsp kosher salt

1 tsp coarsely ground pepper

Kitchen string

5 Tblsp olive oil, divided

2 Tblsp chopped fresh sage

2 Tblsp chopped fresh parsley

2 Tblsp chopped fresh thyme

1 Tblsp chopped fresh rosemary

• Preheat oven to 425 degrees F. Sprinkle pork with kosher salt and ground pepper. Tie pork with kitchen string, securing at 2-in intervals.
• Cook pork, fat side down, in 3 Tblsp hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place fast side up, on a wire rack in a aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch deep) cuts in pork.
• Stir together sage, next 3 ingredients and remaining 2 Tblsp oil. Stuff herb mixture into slits in pork.
• Bake at 425 degrees F for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees F. Let stand 10 minutes before slicing.

Thursday: Roasted Fall Veggies & Basil-and-Blue Cheese Salad

Roasted Vegetables

Discovered this "new" way to cook veggies, and its been a huge hit for the family! The picture is of carrots, but you can use zucchini, squash or whatever your heart desires.

ROASTED VEGETABLES

Veggies of your choice [carrots, zucchini, squash...]
Olive oil
Seasoning [use can use any mixtures: salt & pepper, thyme, rosemary, sage, paprika, cumin...] I used salt, thyme and rosemary

• Preheat oven to 425 degrees F.
• Cut veggie into even wedges (almost impossible, picture proves that) and toss with olive oil.
• Lay out on lightly greased cookie sheet. Sprinkle with choice seasoning.
• Roast in middle rack for about 20 minutes, tossing half way, or until lightly browned on edges.

Grilled Chicken Thighs with Pineapple Relish

GRILLED CHICKEN THIGHS

with PINEAPPLE RELISH

1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
8 skinless, boneless chicken thighs
2 cups cubed fresh pineapple (about 1/2 pineapple)
1/2 cup fresh corn kernels
1/3 cup red bell pepper, finely chopped
1/4 cup fresh basil, thinly sliced
3 tblsp red onion, finely chopped
1 tblsp cider vinegar
1 tsp sugar

• Combine garlic powder, cumin, 1/2 tsp salt and pepper in smal bowl; sprinkle over chicken.
• Grill chicken on grill over medium-high heat until done. About 4-7 minutes each side.
• Meanwhile, combine remaining 1/4 tsp salt, pineapple and remaining ingredients in a medium bowl. 
• Serve relish over chicken.

Melon Gazpacho with Frizzled Prosciutto

MELON GAZPACHO 

with FRIZZLED PROSCIUTTO

5 cups cubed peeled cantaloupe
4 cups ripe peaches, chopped
1/2 cup water
2 tblsp shallots, minced
2 tblsp fresh lemon juice
1 tblsp sherry vinegar
3/8 tsp kosher salt
2 tsp olive oil
4 oz thinly sliced prosciutto, cut into ribbons
4 tsp fresh mint, chopped
1/4 tsp freshly ground black pepper

• Place first 7 ingredients into a blender and process until smooth. (in batches if necessary)
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook until crisp. Drain on paper towel.
• In large sauce pan over medium heat, pour in melon mixture and cook until heated through (about 10 minutes).
• Pour soup into bowl or bread bowls and top with prosciutto, mint and pepper.

Can anyone see me in the picture? I spy!

Fresh Trout with Butter and Lemon

FRESH TROUT WITH BUTTER AND LEMON

Nothing is better than fresh fish, and my favorite (currently) is Trout. My husband and son go down to the stream and fish together. They brought me home some trout, so thats what I made for dinner. My husband does all the cleaning and head-removing...that stuff makes me want to puke. HAHA!

This is a really simple recipe that can be used for all kinds of fish. Its good to know and have on head, just in case someone brings home fresh fish for you!

For each fish, place 1/2 slice of lemon,1 tablespoon of butter and a pinch of salt and pepper on the inside. Then sprinkles with a little olive oil and place another tablespoon of butter on top. You can't ever have too much butter. The generously sprinkle with kosher salt and a little bit of freshly ground black pepper. Place the fish on a slip mat or parchment paper and broil under high heat. about 8 inches away from broiler, for about 15 minutes, carefully turning half way through.

Enjoy!