| The New Chicken Feeder Let's see if this keeps them from throwing half the feed on the floor! |
Friday, May 5, 2017
Tuesday, May 2, 2017
Monday, April 24, 2017
Laundry Soap with Oxi-Clean
Wednesday, April 12, 2017
Sunday, April 9, 2017
Bundt Pan Roasted Chicken
- 3 cloves garlic
- 2 carrots, chopped
- 1 onion, quartered
- 1/2 lb. potatoes, quartered
- 1 large bunch fresh thyme
- 1 large bunch fresh rosemary
- Extra virgin olive oil
- 1 3-4 lb chicken
- 1 lemons
- kosher salt
- Freshly ground black pepper
- Preheat oven to 425° and cover the hole of the bundt pan with foil.
- Combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Spread evenly in bundt pan. Top with sprigs of fresh thyme & rosemary.
- Pat the chicken dry with paper towels. Season the inside of the cavity generously, then stuff with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub the olive oil all over the skin of the chicken and season generously with salt & pepper.
- Place the chicken in the middle of the bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 45 minutes to 1 hour 10 minutes. Let chicken rest for at least 15 minutes, before slicing. Serve with roasted vegetables and extra pan juices.
Friday, April 7, 2017
Salami Giardiniera Roll Ups
| Salami Giardiniera Roll Ups |
- 8 ounces salami
- 8 ounces cream cheese
- giardiniera
- Roll cream cheese flat between 2 layers of plastic wrap.
- Peel off one layer.
Cover with salami slices. - Flip onto a new layer.
- Add giardiniera and roll.
- Refrigerate at least an hour then remove wrap and slice.
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