2 lbs sweet potatoes, peeled and cubed (2 good sized sweet potatoes)
3/4 cup orange juice
1 cinnamon stick
2 Tbs brown sugar
1/3 c dried cranberries
Fill the pot to cover the sweet potatoes and boil until tender, about 30 minutes.
While the potatoes are boiling, simmer orange juice and cinnamon stick over very low heat, just to warm the juice and infuse the cinnamon. Add the dried cranberries towards the end of the simmering just to plump them up and distribute all the flavors.
When the potatoes are tender to the fork, drain well, return to pot and mash with fork or ricer depending on the consistency you prefer. Once potatoes are mashed to your liking, add orange juice mixture slowly and stir into potatoes. Add brown sugar and continue to stir until well incorporated. You may or may not need all of the juice mixture depending on the texture and consistency you desire. If you find you need more liquid after adding all of your juice, add a little cream or milk to thicken it up.
Place cleaned and chopped carrots on a large sheet pan. Spread out in an even layer. Drizzle with olive oil, salt, cinnamon, coriander, cumin, and garlic granules. Mix together, coating all the carrots, and spread out, making sure the carrots do not overlap.
Roast in the preheated oven until the carrots brown on the exterior and are just tender in the center, 20-25 minutes.
While the carrots are roasting, chop up the dates and pistachios.
Remove the carrots from the oven and place on a serving dish. Top with prepared dates and pistachios. Serve hot from the oven or at room temperature.
1 ½ cups cubed peeled butternut squash (about 8 ounces)
2 tablespoons butter, melted
Preheat oven to 400°.
Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
3-4 boneless skinless chicken breasts, depending on size
3 teaspoons chicken bouillon (like Knorr’s) or Better than Bouillon
1 can cream of chicken with Herbs soup
2 cups water
1 Tablespoon cornstarch
1 Tablespoon cold water
Favorite all-purpose seasoning, salt and pepper to taste
Optional: chives, extra black pepper or something like Black Hawaiian Sea Salt for serving
In slow cooker, whisk together chicken base, soup and water. Add chicken breasts
Cover and cook on low for 4-6 hours
Shred or chop chicken to desired size. Stir together corn starch and cold water, making a “slurry”. Add slurry to slow cooker with chicken and turn to high approximately 10-15 minutes, when it thickens.
Season with salt and pepper to taste and serve on rice, biscuits, noodles, or mashed potatoes.
Optional: top with chives &/or favorite… like Black Hawaiian Sea Salt
I cut an onion in 1/4 inch slices and put in roasting pan, center. Quartered 4 potatoes and one VERY large carrot 🥕 or 2, cut equal to size of potatoes and put them in a bowl, drizzled with evoo, salt, pepper, garlic powder, tossed in bowl and added to roasting pan, around onion. Then I put chicken drumsticks in same bowl, drizzled with evoo, added salt, pepper, smoked paprika, garlic powder, Adobe seasoning and an all-purpose seasoning. Tossed well and added to roasting pan. Put in 425° oven for 30 – 40 minutes, flipping halfway through. Typically I go by when chicken reached internal temperature of 165°, but because thighs and drumsticks don’t dry out like breasts, I went by when carrots were tender. Was about 10 minutes after chicken was 165° 🤷♀️🤭😋
My granddaughter picked up carrots for me; I have never in my life seen carrots this huge!
Another time…I didn’t want to dirty another pan, but I had both drumsticks & thighs, so I packed in 🤣 it was still good 😋
Bring a pot of water to a boil. Add the sausage and boil for 10 minutes. Remove to a plate slice the links into bite sized chunks.
Preheat the oven to 450 degrees Transfer to a baking dish and add the potatoes, tomatoes, onions, oil and salt. Toss to make sure everything is coated in oil. Sprinkle with the Parmigiano Reggiano cheese. Pour water into the pan.
Bake for 45-55 minutes or until the potatoes are fork tender and the sausage has cooked