• 2 ½ lbs carrots, cut into ½-inch pieces
  • 2 tbsp olive oil
  • 1 ½ tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp coriander
  • ½ tsp cumin
  • ¾ tsp garlic granules
  • 12 dates, pitted and roughly chopped
  • ½ cup roasted pistachios, chopped


  • Preheat oven to 425°F.
  • 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.
From Wyse Guide


Roasted Fennel and Onions with Green Beans

Roasted Fennel and Green Bean Relish
2 large bulbs fennel (about 1 pound), trimmed, and thinly sliced
2 cups thinly sliced onions
4 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound tiny fresh green beans, blanched in boiling salted water for 1 minute, then shocked in a cold-water bath
1 teaspoon minced garlic
Preheat the oven to 350ºF.
Put the fennel and onions in a roasting pan. Add the olive oil, salt, and pepper and toss to coat evenly. Roast until tender and lightly browned, stirring as needed, about 30 minutes.  Stir in the garlic then set aside to cool.
Combine the fennel mixture with the beans and toss to mix. Serve at room temperature. – Chef Emeril Lagasse

Thanksgiving 2020

Turkey…of course 😊
Roasted Carrots with Dates and Pistachios

The usual, stuffing/dressing, mashed potatoes, GRAVY, corn…

Deviled eggs…always
Mashed Sweet Potatoes with Dried Cranberries 😋
Roasted Fennel and Onions with Green Beans
♡ fennel & onions
Ate out in the beautiful, perfect weather, outdoors 🥰
My daughter’s (& son-in-law) hospitality 💗
A blessed thankful & grateful Thanksgiving; but that’s the case with my family every day 🙏 ❤

Then the missed pictures of the usual delicious desserts; pumpkin pie, etc., snacks, dips, wine, coffee, Dos Equis XX, …and the people 🤣🤭💞 hey, 🤷‍♀️ I was tired 😴

I think that was it, good food, good company & a lot of gratitude 💕

Roast Chicken with Potatoes and Butternut Squash

Roast Chicken with Potatoes and Butternut Squash


  • 2 tablespoons minced garlic, divided
  • 1 teaspoon salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • ½ teaspoon dried rubbed sage
  • 1 (3 1/2-pound) roasting chicken
  • Cooking spray
  • 12 ounces red potatoes, cut into wedges
  • 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.
  • —Sara Schneider
Of course I don’t follow recipes to a T, I added red onions, scallions, & used russet potatoes 😉 I also added a little broth to pan because we like drizzling the juices/gravy on servings 😋

Pork and Butternut Squash Stew

A Recipe ⤵️ ⬅️ 😋

Although I don’t follow a recipe 🤷‍♀️ I made a different version than the usual Green Chile Stew 😉; using vegetables – Butternut squash, potatoes and onions ⤵️

Previous one was green chile stew

Roast Chicken Breast with Veggies

Bone-in chicken breast, drizzled evoo and favorite seasonings (Himalayan salt, smoked paprika, fresh pepper, garlic powder, onion powder, & Lawry’s all purpose seasoning. Put chicken on top of quartered potatoes, red onion, red & green sweet peppers 🌶 that was also drizzled with evoo, salt & pepper. 350° oven approximately 45 minutes (these breast were large) or when thermometer reads 160°. Let rest for 5 minutes, it’ll continue to 165°.




Juicy chicken 🐔⤵️

My daughter & her boyfriend were cooking a stir fry at same time 🤷‍♀️😁



Chicken and Gravy on Mashed Potatoes


  • 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

Roast Chicken Drumsticks with Carrots Potatoes and Onions


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!

Carrots 🥕


Another time…I didn’t want to dirty another pan, but I had both drumsticks & thighs, so I packed in 🤣 it was still good 😋

Those veggies are buried 🤭

Nonna Romana’s Sausage, Potatoes and Onions Recipe

– by Cooking with Nonna


For 4 Person(s)

For the Sausage & Potatoes:

  • 1 pound sweet or Hot Italian sausage links
  • 4 Idaho potatoes, peeled and cut into wedges
  • 1 cup canned peeled tomatoes, coarsely chopped
  • 1 large onion, sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 cup water


  1. With a fork prick all the sausage links all over.
  2. 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.
  3. 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.
  4. Bake for 45-55 minutes or until the potatoes are fork tender and the sausage has cooked

Bollito or Brodo di Carne – Meat Soup

– by Cooking with Nonna

Brodo di Carne

Bollito or Brodo di Carne… there are many variations of this dish depending on the region of Italy that you visit. But this is how Nonna Romana makes it.


For 4 Person(s) (site offers recipes based on number of persons)

For the Bollito:

  • 2 1/2 pounds beef short ribs
  • 12 cups water
  • 1 1/2 pounds russet potatoes (about 2 large potatoes) peeled and quartered
  • 1/2 cup carrots cut into a ¼ inch dice
  • 1/4 cup onion cut into a ¼ inch dice
  • 2 plum tomatoes cut into a 1 inch dice
  • 1/2 cup stalks of celery cut into a ½ inch dice and a few leaves
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 bay leaves
  • 8 ounces cut spaghetti


  1. Trim the excess fat off of the short ribs with a knife and set aside.
  2. Put a large 6 quart stock pot over a high flame add the water and short ribs and bring to a boil.
  3. Skim any foam that floats to the surface with a spoon and discard. Once boiling add in the potatoes, carrots, onions, celery, potatoes, oil, salt and the bay leaves. Turn the flame down to medium and cook stirring occasionally until the meat is tender and begins to separate from the bone, about 1 hour and 30 minutes.
  4. When the soup has about 20 minutes to go, bring pasta water to a boil. Break the spaghetti by hand into 2 inch pieces and drop them into salted boiling water. Cook until al dente.
  5. Drain the pasta and add it to a bowl. Ladle the broth on top. Serve with lots of grated parmigiano reggiano cheese. 


I used beef soup bones and a top round steak this time; we like the amount and tenderness of the beef 😋 

The first time I did use short ribs 😁 ⤵️

I also get this already tiny pasta/spaghetti in Asian isle.