Roast Chicken with Potatoes and Butternut Squash

• 2 tablespoons minced garlic, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon dried rubbed sage
• 1 (3 1/2-pound) roasting chicken 
• Cooking spray 
• 12 ounces red potatoes, cut into wedges 
• 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
• 2 tablespoons butter, melted

Preparation

1. 1. Preheat oven to 400°.
2. 2. 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.
3. 3. 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.

I got this recipe form Cooking Light.  I used chicken breasts instead of a roasting chicken.  I liked the red potato and butternut squash mixture but the chicken was just okay.

Megan-3/5

Jesse-2.5/5

Roasted Tomato Basil Soup

Ingredients
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water



Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.


I went to a wedding shower where they had this soup and asked for the recipe.  It is from the Barefoot Contessa Cookbook.  I made this at the end of summer so I had tomatoes and basil in my garden.  I go light on the thyme because neither Jesse or I are big fans of thyme.  This is a very good soup.  Jesse said is reminded him of something is Italian grandmom would make and anytime he says that then I know he likes it.

Megan-4.5/5
Jesse-4.5/5

Bumbleberry Crisp

1 cup(s) hazelnuts (filberts), toasted

1 cup(s) all-purpose flour

6 tablespoon(s) butter or margarine, cut up

1/3 cup(s) brown sugar

1/4 teaspoon(s) ground cinnamon

1/4 teaspoon(s) salt

2 Golden Delicious apples, peeled, cored, and chopped

1 pound(s) strawberries, hulled and sliced (about 3 cups)

1 container(s) (6-ounce) blueberries

1 container(s) (6-ounce) raspberries

3/4 cup(s) granulated sugar

1/4 cup(s) cornstarch

3 tablespoon(s) fresh lemon juice

 Vanilla ice cream, for serving

Preheat oven to 375 degrees F. Grease 2-quart baking dish.

Chop hazelnuts. Transfer to medium bowl; add flour, butter, brown sugar, cinnamon, and salt. With hands, mix until combined and small clumps form.

In large bowl, combine apples, all berries, granulated sugar, cornstarch, and lemon juice; transfer to prepared dish. Sprinkle with nut mixture. Bake 45 minutes or until bubbly and golden. Serve warm, with ice cream if desired.

I got this recipe from Good Housekeeping magazine.  The different fruits went well together and the crisp did not turn out watery.

Megan-4/5

Jesse-4/5

Flank Steak with Tomato-Balsamic Sauce

• 1 tablespoon extra-virgin olive oil
• 1 (1-pound) flank steak, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, divided
• 3 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 1/4 cup balsamic vinegar
• 2 cups cherry tomatoes, quartered 
• 1/3 cup torn fresh basil, divided
• 1/3 cup green onions, thinly sliced and divided

Preparation

1. 1. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Sprinkle steak with salt and 1/4 teaspoon pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut across grain into thin slices.
2. 2. Add garlic and shallot to pan; sauté 1 1/2 minutes or until lightly browned. Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. Add tomatoes, 1/4 cup basil, 1/4 cup green onions, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally. Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.

I got this recipe from Cooking Light magazine.  Usually I have pretty good success with their recipes but this one was a flop.  Since you use a flank steak I think it needs to me marinated instead of cooking it and putting a sauce over it.

Megan-2.5/5

Jesse-2.5/5  

Zucchini Bread

•      3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs

• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I got this recipe from allrecipes.com  This was a really good recipe for zucchini bread.  It was easy and simple to make.  

Megan-4/5

Jesse-4/5