Roasted Chicken with Lemon, Rosemary & Olives | Restocked Platters, Vases & Baskets!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1X_W9LjtsoKtJdEqWKdlHFkSOhlcMxGNDUcCm_Rg-YKKK0-kWl7BMOfmvJ_Fu9dQmsBC_jcFmxWDUUd2uMbM5Hi3wpQBgYLkSAZrsN7y5fWmvkEyavfskLfMNav_E1ouG-swNhdQb7p2N/s1600/IMG_8983.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1X_W9LjtsoKtJdEqWKdlHFkSOhlcMxGNDUcCm_Rg-YKKK0-kWl7BMOfmvJ_Fu9dQmsBC_jcFmxWDUUd2uMbM5Hi3wpQBgYLkSAZrsN7y5fWmvkEyavfskLfMNav_E1ouG-swNhdQb7p2N/s1600/IMG_8983.JPG" width="640" /></a></div><br />*Before I get to the recipe, I wanted to let you know that I've restocked some of the items that sold out almost immediately when the new spring products were launched.  One of those items is the <a href="http://everyday-occasions.myshopify.com/collections/all/products/creamware-platters">Creamware Platters</a>.  In fact, I wrote this post a couple of weeks ago, but didn't want to taunt you with the platters in the photos until they were once again available in the store.  They are available individually, and also by the set of six, for those of you that requested.  I've also restocked the <a href="http://everyday-occasions.myshopify.com/collections/all/products/gathering-basket">Gathering Baskets</a> (mine is now filled with Forsythia!) and the <a href="http://everyday-occasions.myshopify.com/products/willow-vase-large">Willow Vase & Votive Collection</a>.  All of these items will make beautiful additions to your Easter table - and, of course, the <a href="http://everyday-occasions.myshopify.com/collections/new-for-spring/products/easter-tags-cards">Easter Tags & Place Cards</a> that are recent additions, too.  <br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F04%2Froasted-chicken-with-lemon-rosemary_8.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-kpaBiGGhbHw%2FU0Q2mNUxeJI%2FAAAAAAAAWUA%2FDrz35zDJcYo%2Fs1600%2Flemon-chicken-rosemary-oliv.png&description=Roasted%20Lemon%20Chicken%20with%20Rosemary%2C%20Thyme%20%26%20Olives"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br />.........<br /><br />I'm always tweaking and playing with existing recipes.  Actually, when I'm making dinner, I rarely follow a recipe (even my own) unless I'm trying something new - and let's face it, I've already memorized all of the Barefoot Contessa books... <br /><br />I recently jazzed up an old favorite, <a href="http://jennysteffens.blogspot.com/2012/04/lemon-garlic-thyme-roasted-chicken-on.html">Roasted Lemon Thyme Chicken</a>.  I added some rosemary, green olives and butter to the <a href="http://jennysteffens.blogspot.com/2012/04/lemon-garlic-thyme-roasted-chicken-on.html">original</a>.  The new additions made it more vibrant - and Emma loves "oblives" so I knew they'd be a big hit with her.  I also roasted carrots (are you tired of them yet, obviously, we are not!) and beets for tremendous color.  Both vegetables are prepared the same way - peeled, olive oil, salt and pepper, then roasted at 425ish on a sheet pan for 30ish minutes.  I served everything on one platter (the <a href="http://everyday-occasions.myshopify.com/collections/all/products/creamware-platters">Rectangle/Octagon Medium - Creamware Platter</a>), which makes this dinner for 2.5 people look like a Sunday feast.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTg2gMItQ7WokvPIoUcTTdKQv1FSK-JXuaDB4rTsYPeQpek9Ce4nE1fUGIGCwT85lWi9Mw8dexLCEOMvQbYkzFh271EfcdfYGxoyOznqYUrKgqdhJBB9993Rsx9ZwYuOmtTU3_vId1Lqn/s1600/IMG_9005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTg2gMItQ7WokvPIoUcTTdKQv1FSK-JXuaDB4rTsYPeQpek9Ce4nE1fUGIGCwT85lWi9Mw8dexLCEOMvQbYkzFh271EfcdfYGxoyOznqYUrKgqdhJBB9993Rsx9ZwYuOmtTU3_vId1Lqn/s1600/IMG_9005.JPG" width="640" /></a> <br /><br />And since it was Sunday, I also served with... <a href="http://jennysteffens.blogspot.com/2012/01/best-mashed-potatoes-potato-ricer.html">Mashed Potatoes</a>, of course.  I love this <a href="http://everyday-occasions.myshopify.com/collections/all/products/creamware-platters">"Smallest" Creamware Platter</a> as a side dish for things like mashed potatoes, because of its curved sides, it is almost a shallow bowl.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhil4iS19s99qsGSQdf6ucZ3MReVhWS4ZIWK9wSGr6LhXUAntPERGF6z7kCgiQNKpKRxsnBuqHlC7Lp1qayKXTpn-DQjNS6xPweN6VlT3vix6k54U3UooAyx4os0v5g35tq5-ZE4xx5fdoZ/s1600/IMG_9004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhil4iS19s99qsGSQdf6ucZ3MReVhWS4ZIWK9wSGr6LhXUAntPERGF6z7kCgiQNKpKRxsnBuqHlC7Lp1qayKXTpn-DQjNS6xPweN6VlT3vix6k54U3UooAyx4os0v5g35tq5-ZE4xx5fdoZ/s1600/IMG_9004.JPG" width="640" /></a> <br /><br />The pan drippings are the most wonderful addition to the meal - lemony, garlicy, rosemary-y.  We poured them right over the mashed potatoes to take everything over the top.  And Emma dipped her carrots in it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0wNQZXtnijjRbLiXuJBe0_N7kEijxAXUrs96WuDhhpgTFixhe5FA2TRMzWcYyrfp-thCnokUroFRmIzP0SBBxSO6iCge84H5WYb9h5aCPw6bZFynrK2pTB3La31uj7aoMWfW-7niC2uQ/s1600/lemon-chicken-rosemary-oliv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0wNQZXtnijjRbLiXuJBe0_N7kEijxAXUrs96WuDhhpgTFixhe5FA2TRMzWcYyrfp-thCnokUroFRmIzP0SBBxSO6iCge84H5WYb9h5aCPw6bZFynrK2pTB3La31uj7aoMWfW-7niC2uQ/s1600/lemon-chicken-rosemary-oliv.png" width="425" /></a></div><span style="font-size: medium;">Roasted Chicken</span><br /><div style="text-align: left;"><i>with lemon, rosemary, thyme & olives </i></div><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F04%2Froasted-chicken-with-lemon-rosemary_8.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-kpaBiGGhbHw%2FU0Q2mNUxeJI%2FAAAAAAAAWUA%2FDrz35zDJcYo%2Fs1600%2Flemon-chicken-rosemary-oliv.png&description=Roasted%20Lemon%20Chicken%20with%20Rosemary%2C%20Thyme%20%26%20Olives"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><i>Get my <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />4 chicken breasts, split<br />1/2 cup of olive oil<br />2 tablespoons of melted butter <br />2 lemons, juiced<br />3 cloves of garlic<br />10 sprigs of thyme<br />1 tablespoon of rosemary, minced (I used dry, but fresh would be better)<br />1/4 cup of green olives, sliced<br />1 tablespoon of sea salt<br />1/2 tablespoon of cracked pepper<br /><br /><br />Place chicken breasts in a baking dish.  In a bowl, combine olive oil, butter, lemon juice, garlic, rosemary, thyme and olives.  Pour mixture over the chicken.  Sprinkle salt and pepper over the breasts.  Cover and marinate for 1 hour or more, if you have the time.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtqw5GH-l-t3KHj4KsyqXxe8ZTwu0uySmyA1EJfZ9PoKqsWUW3_mxYYy9IQUOVhTyANdM3mMocAFRmS238Zfd9265Utb9x8cgTclfmH37WqTiH8ArNj_DpTp5ZmoVFUBv-f05RRrB6rF5/s1600/IMG_8979.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtqw5GH-l-t3KHj4KsyqXxe8ZTwu0uySmyA1EJfZ9PoKqsWUW3_mxYYy9IQUOVhTyANdM3mMocAFRmS238Zfd9265Utb9x8cgTclfmH37WqTiH8ArNj_DpTp5ZmoVFUBv-f05RRrB6rF5/s1600/IMG_8979.JPG" width="640" /></a> <br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7THJ32VDXWh4JEfj1lJ1EWZrX3uz94FxSVqTiCrp2EcG-nJMq8IpwA3hoeIWa0-q7FPrlNF9-WKbfVPmKiztEzif5F-0wKZV_PH5tBrPMPwzyJYczdNY0mWnRBfRL_-sp7XkaQv2bC9q/s1600/IMG_8982.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7THJ32VDXWh4JEfj1lJ1EWZrX3uz94FxSVqTiCrp2EcG-nJMq8IpwA3hoeIWa0-q7FPrlNF9-WKbfVPmKiztEzif5F-0wKZV_PH5tBrPMPwzyJYczdNY0mWnRBfRL_-sp7XkaQv2bC9q/s1600/IMG_8982.jpg" width="425" /></a>Bake chicken covered in foil at 350 degrees for 40-50 minutes, depending on the size of the chicken breasts.  Remove from the oven, let sit for 10 minutes before serving. </div><br />Reserve lemony sauce in the bottom of the pan, and serve to pour on mashed potatoes.  <br /><br />Serve with <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCkQFjAA&url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F03%2Froasted-colorful-carrots.html&ei=2Qk7U-uvKKuQyQHxyIGoBw&usg=AFQjCNGcj3e8NuTz2csbLvPcJ6-ajW47Tg&sig2=CCo_E4gxGSB1x4UbPuvfzQ">Roasted Carrots</a> (Rainbow or Regular) and Beets (I used the same method for the beets as the carrots in the recipe link).<br /><br /><br /> <a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F04%2Froasted-chicken-with-lemon-rosemary_8.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-kpaBiGGhbHw%2FU0Q2mNUxeJI%2FAAAAAAAAWUA%2FDrz35zDJcYo%2Fs1600%2Flemon-chicken-rosemary-oliv.png&description=Roasted%20Lemon%20Chicken%20with%20Rosemary%2C%20Thyme%20%26%20Olives"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Roasted Chicken with Lemon, Rosemary & Olives | Restocked Platters, Vases & Baskets!

*Before I get to the recipe, I wanted to let you know that I've restocked some of the items that sold out almost immediately when the ...

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Poached Salmon & Vegetables with a Lemon Garlic Aioli

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVNZPWRjpG5VVZ2Pbjj0iCCb5X9fETKAU5YL9bq9kzQvPwhUYDghTYAbF4WPHAuY6UzYHlqq-s71FLTbjprSbDFcwfVRKIvm119pvXQeNbJNSC8JZUAq9R8XvDIS4QOYOzvnMYQVSp5Lb/s1600/IMG_5581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVNZPWRjpG5VVZ2Pbjj0iCCb5X9fETKAU5YL9bq9kzQvPwhUYDghTYAbF4WPHAuY6UzYHlqq-s71FLTbjprSbDFcwfVRKIvm119pvXQeNbJNSC8JZUAq9R8XvDIS4QOYOzvnMYQVSp5Lb/s640/IMG_5581.JPG" width="640" /></a></div><br />It is not often that I go on kicks of any sort.  Typically, I believe in eating whatever I want and walking a lot.  We usually eat pretty light during the day and have big dinners with bowls of pasta and bread - which I know is exactly the opposite of what you're supposed to do.  My system seems to work for me, my small (but frequent) treats keep my cravings at bay and at the end of the day we have a comforting dinner. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1VyAQWrwR6NjNQ71bWYi7F6GHeDWrJx0mgmVl5OE2Xlmw04HbJekDPIAJ4HzHBwS-H-OhTF1mPKrI-behSIf7CQN40YIhGb_CdFqbkPaQ5KsOnD2mTmS6L4xhf0TnHbv21y8n3EPKMlj/s1600/IMG_5586.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1VyAQWrwR6NjNQ71bWYi7F6GHeDWrJx0mgmVl5OE2Xlmw04HbJekDPIAJ4HzHBwS-H-OhTF1mPKrI-behSIf7CQN40YIhGb_CdFqbkPaQ5KsOnD2mTmS6L4xhf0TnHbv21y8n3EPKMlj/s640/IMG_5586.jpg" width="640" /></a> <br /><br />However, every once in a while I need a mini cleanse.  Not a strict all juice diet, but just a weekend of feel good food and activities to refresh myself.  Last weekend Mike and I treated ourselves to a one night getaway at The Elms (a local grand historic spa and hotel) to rejuvenate and relax.  The weather here was unbelievably nice so we took a lot of walks outside.  It felt like the smallest glimpse of Spring and put me in the mood for a really fresh and healthy dinner.  This is the simplest dish to prepare - all in one pot.  It would be perfect for an elegant luncheon, too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsOhMlZ1UUp3XJuOCaKkxxZafDUSeI2JMRdJEMP73XRCH5VRRt8mZa8Fcm17BMUtVRPMDRD_Ylol_kX7w3_ARDNhbm7eM459HGymzJALUiKMy8MRVhR2QVlXutr8czQa8uAOJTYcYjM9P/s1600/poached-salmon.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsOhMlZ1UUp3XJuOCaKkxxZafDUSeI2JMRdJEMP73XRCH5VRRt8mZa8Fcm17BMUtVRPMDRD_Ylol_kX7w3_ARDNhbm7eM459HGymzJALUiKMy8MRVhR2QVlXutr8czQa8uAOJTYcYjM9P/s640/poached-salmon.jpg" width="426" /></a><span style="font-size: large;">Poached Salmon </span><br /><span style="font-size: large;">& Vegetables</span><br /><i>with lemon garlic aioli</i><br />serves 4<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F01%2Fpoached-salmon-vegetables-with-lemon.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-9tL50NULeMU%2FUtWQ9JbM0_I%2FAAAAAAAAVZY%2FUT-uzEnqi0c%2Fs640%2Fpoached-salmon.jpg&description=Poached%20Salmon%20%20%26%20Vegetables%20with%20lemon%20garlic%20aioli%20%20-%20Easy%20%26%20Very%20Healthy%20Dinner...%20made%20all%20in%20one%20pot"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br /><br />1 pound of salmon (4 filets)<br />2 pounds of carrots, peeled and large dice<br />1 pound of baby potatoes, quarted<br />1 pound of green beans, trimmed and halved<br />spring greens & spinach mix<br />....<br />4 cloves of garlic<br />1 teaspoon sea salt <br />1 egg yolk<br />2 tablespoons of fresh lemon juice<br />1/4 teaspoon of crushed red pepper flakes<br />1/4 teaspoon of cracked black pepper <br />1 cup of olive oil<br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9CM7du25-6u79bIH1SbwpmekC7WigVPy37w16Fdb5jMtpZE3TRjIbp0W8tntuR8RTcZJ7GpCc207vhGUzYGea4wXYpuR_Xct7ngkpZSdbNmqOK74YAXXt8kt6aMdLd34pdnGPdB69Dtx/s1600/IMG_5570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9CM7du25-6u79bIH1SbwpmekC7WigVPy37w16Fdb5jMtpZE3TRjIbp0W8tntuR8RTcZJ7GpCc207vhGUzYGea4wXYpuR_Xct7ngkpZSdbNmqOK74YAXXt8kt6aMdLd34pdnGPdB69Dtx/s640/IMG_5570.JPG" width="640" /></a></div><br />Season a large pot of simmering water with 2 tablespoons of sea salt.  Cook potatoes and carrots in simmering water for 5 minutes.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJ7gvvqhqaKcRQWh7FcpyogRRmnc8ZxIIjiifGlZ8lseKiQD4N82qjDWzllyL7GqSGTUqRmNTlSJ-tb6dW4hllevWsnF2vT2oEwd9CMnbfZqPnxWsDom0lQCpOXJ68_FxSv-tsG8b6rrI/s1600/IMG_5574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJ7gvvqhqaKcRQWh7FcpyogRRmnc8ZxIIjiifGlZ8lseKiQD4N82qjDWzllyL7GqSGTUqRmNTlSJ-tb6dW4hllevWsnF2vT2oEwd9CMnbfZqPnxWsDom0lQCpOXJ68_FxSv-tsG8b6rrI/s640/IMG_5574.JPG" width="640" /></a></div><br />Add green beans and cook for another 3 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVg-OXJmkcQ4kd-kmJ1EPK1HKKLKFM6oBGTOxTXyhpWSzoyfkKnmLtqr4hq5baOyq823BDuxN4XK9SFGtvK-EK1ZsDYfCMDbfXpMQsaICIlYVP61qcw8OPJTwQk2fEaaZ8na6jmhgmAZew/s1600/IMG_5576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVg-OXJmkcQ4kd-kmJ1EPK1HKKLKFM6oBGTOxTXyhpWSzoyfkKnmLtqr4hq5baOyq823BDuxN4XK9SFGtvK-EK1ZsDYfCMDbfXpMQsaICIlYVP61qcw8OPJTwQk2fEaaZ8na6jmhgmAZew/s640/IMG_5576.JPG" width="640" /></a></div><br />Remove vegetables from water (keeping the water in the pot) and set aside.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypVRnF3QhkaB14vYi4V5-MHzOASF2IGsTbLpt6BkNNcpb8ptTCtVVNMiPERpJA2mvnx8s6ecBxpMajlTwjmkBpSRigsUoYsVEtzytBzQY19IqgSnLV8S0GaxQ8iP6l2xfS5o3JtpRXM4s/s1600/IMG_5578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypVRnF3QhkaB14vYi4V5-MHzOASF2IGsTbLpt6BkNNcpb8ptTCtVVNMiPERpJA2mvnx8s6ecBxpMajlTwjmkBpSRigsUoYsVEtzytBzQY19IqgSnLV8S0GaxQ8iP6l2xfS5o3JtpRXM4s/s640/IMG_5578.JPG" width="640" /></a></div>  <br />Add salmon and cook for 5-10 minutes (depending on the size of your filets).   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcYMZollZb45Nm4uAT7kLuV31R5FXrBfHNr-fLmR_WgevkzXLsmnvEcIq1KiCzqCc7UYVaNYuNQfu9ml6naklPA1tA8q5U4a2PmYhSTk6af9i_Z2Va2VNfJP1SUOMfESc5PrV_Ul7WjgO/s1600/IMG_5575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcYMZollZb45Nm4uAT7kLuV31R5FXrBfHNr-fLmR_WgevkzXLsmnvEcIq1KiCzqCc7UYVaNYuNQfu9ml6naklPA1tA8q5U4a2PmYhSTk6af9i_Z2Va2VNfJP1SUOMfESc5PrV_Ul7WjgO/s640/IMG_5575.JPG" width="640" /></a></div><br />Meanwhile, make the aioli in a food processor or with a small bowl and whisk.  Begin by chopping (in processor or by hand) garlic and salt together.  Add egg yolk to the garlic and whirl.  Add lemon juice (after juicing, I added the lemon to the pot of water for extra fresh flavor), red pepper flakes and black pepper.  Slowly drizzle in olive oil while whirling (or whisking) until mixture has thickened.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7NBA_KKz0NgAozqOXBDmwj-pM68QkTeh4df5Ofmx6DUS0SvOkTJblKTKr0yBGLRtYHV-4sbO64Y2jPLHw9sGfZXPPWIfgHyDHzZ6WRdJSFp1Wxu4munxsZWY-YSQ2N8IBXXZLTNshPip/s1600/IMG_5584.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7NBA_KKz0NgAozqOXBDmwj-pM68QkTeh4df5Ofmx6DUS0SvOkTJblKTKr0yBGLRtYHV-4sbO64Y2jPLHw9sGfZXPPWIfgHyDHzZ6WRdJSFp1Wxu4munxsZWY-YSQ2N8IBXXZLTNshPip/s640/IMG_5584.jpg" width="426" /></a>To serve, place a pile of greens on the plate, then add vegetables and top with salmon pieces.  Drizzle aioli over the entire plate. </div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F01%2Fpoached-salmon-vegetables-with-lemon.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-9tL50NULeMU%2FUtWQ9JbM0_I%2FAAAAAAAAVZY%2FUT-uzEnqi0c%2Fs640%2Fpoached-salmon.jpg&description=Poached%20Salmon%20%20%26%20Vegetables%20with%20lemon%20garlic%20aioli%20%20-%20Easy%20%26%20Very%20Healthy%20Dinner...%20made%20all%20in%20one%20pot"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Poached Salmon & Vegetables with a Lemon Garlic Aioli

It is not often that I go on kicks of any sort.  Typically, I believe in eating whatever I want and walking a lot.  We usually eat pretty li...

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Chicken & Chive Biscuits Pot Pie

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinUnCB90f1Ug4kIxYdoDTz5JXMO-w3NGKFlB-CRBZhbEE9SE93lXTGQbipQAtyDfVvSSJ_h5v8tpAWMVk6rAO6xpS5GhSTu6TFVW-jMtxR1O9eOob5mIi0K4tO6D7iWPI4XNiYnq2uhU/s1600/IMG_0865.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinUnCB90f1Ug4kIxYdoDTz5JXMO-w3NGKFlB-CRBZhbEE9SE93lXTGQbipQAtyDfVvSSJ_h5v8tpAWMVk6rAO6xpS5GhSTu6TFVW-jMtxR1O9eOob5mIi0K4tO6D7iWPI4XNiYnq2uhU/s640/IMG_0865.JPG" width="640" /></a></div><br />We've had a couple of Fall-ish nights and mornings that are really getting me in the mood for cooler weather.  It is not quite "Back to School" for Emma yet - a couple more weeks to go - but the feeling is definitely in the air.  Pot Pie is one of those meals that remind me of school night dinners - only I think they have a bad reputation.  This one is full of flavor with roasted vegetables, chicken and a creamy sauce.<br /><br />I've always made <a href="http://www.blogger.com/blogger.g?blogID=1441692632380073171#editor/target=post;postID=9093304316799154622;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=14;src=link">Pot Pies with Puff Pastry</a>, but I was inspired by a Barefoot Contessa recipe (shocking, right?) to adapt my original pot pie recipe to one topped with biscuits instead.  The flaky, buttery biscuits were amazing on top of the creamy stew - a huge hit for both Mike and Emma.  I can't wait to try these in individual bowls with a single biscuit on top.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwYSY6kL8wgMuiOjwkbuQoVPQkVtkSSS-H3lWZE0naf5OXWkb5ERJIvY_v4vIrBw3Px9TqemoEbn2uLUV4nZbWOb-TGxfI8d9Lwjv_PMUiAO8Mx4JGIsAxbKwo-pvadbPDCsplv5FONg/s1600/chicken-biscuit.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwYSY6kL8wgMuiOjwkbuQoVPQkVtkSSS-H3lWZE0naf5OXWkb5ERJIvY_v4vIrBw3Px9TqemoEbn2uLUV4nZbWOb-TGxfI8d9Lwjv_PMUiAO8Mx4JGIsAxbKwo-pvadbPDCsplv5FONg/s640/chicken-biscuit.png" width="488" /></a><i><span style="font-size: large;">Chicken & Chive Biscuit<br />Pot Pie</span></i></div><div style="font-family: Optima;"><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F08%2Fchicken-chive-biscuits-pot-pie.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VQW_Zv5YxUQ%2FUhV82RnT7vI%2FAAAAAAAATXY%2FiFresg04Wfo%2Fs640%2Fchicken-biscuit.png&description=Chicken%20%26%20Chive%20Biscuit%20Pot%20Pie%20for%20Back%20to%20School%20%23Backtoschool"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />makes 1 pie, 4 servings<br /><br /></div><div style="font-family: Optima;">2 chicken breasts, split with bone and skin on</div><div style="font-family: Optima;">4 carrots, 1-inch dice</div><div style="font-family: Optima;">8 small red potatoes, 1-inch dice</div><div style="font-family: Optima;">2 tbs of olive oil</div><div style="font-family: Optima;">1 tsp of sea salt</div><div style="font-family: Optima;">1/2 tsp of pepper</div><div style="font-family: Optima;">4 tbs of butter</div><div style="font-family: Optima;">4 tbs of flour</div><div style="font-family: Optima;">1/2 cup of chicken stock</div><div style="font-family: Optima;">1/2 cup of half-and-half</div><div style="font-family: Optima;">1 cup of frozen peas<br />....<br />1 1/4 cups of flour<br />1/2 tablespoon of baking powder<br />1/2 teaspoon of salt<br />1/2 tablespoon of chives<br />1/2 stick of butter<br />1 egg, beaten<br />1/4 cup of milk </div><div style="font-family: Optima;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xTU0evnVjCyij9Z2xLC1eRvHIOV8pBhg2zSMA08wvrKolQHOhdGsifkFU5d8aLK46u_ErV_5H2BQa4UGljkAUMsvdNOv3SmZDhUvPyOosyDKv4qYsBL02Q2eEjZNUrJqSt7htgzazvc/s1600/IMG_0844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xTU0evnVjCyij9Z2xLC1eRvHIOV8pBhg2zSMA08wvrKolQHOhdGsifkFU5d8aLK46u_ErV_5H2BQa4UGljkAUMsvdNOv3SmZDhUvPyOosyDKv4qYsBL02Q2eEjZNUrJqSt7htgzazvc/s640/IMG_0844.JPG" width="640" /></a></div><br />Step 1 : Roast the Chicken & Vegetables</div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">Preheat the oven to 425 degrees.  Start by placing the chicken breasts on a baking sheet, drizzle with olive oil, then salt & pepper.  On another sheet pan, place the carrots and potatoes and also drizzle with olive oil, salt and pepper, then toss to coat.  Roast them in the oven for 20-25 minutes.  The cooking time may vary depending on thickness of the chicken breast.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-jwidCMhhyuDTAdjXwOhd_xram35wpDOzirfjR8_IQ5eUocQcn-eJ-y-gcp7-UGR8hmXjb7I_GzjYAbYxJBZM-BVtTlRtQmLRySOcjFQbrxg9nNyy2p-226E03XqoLM-n3CJfZltyyU/s1600/IMG_0854.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-jwidCMhhyuDTAdjXwOhd_xram35wpDOzirfjR8_IQ5eUocQcn-eJ-y-gcp7-UGR8hmXjb7I_GzjYAbYxJBZM-BVtTlRtQmLRySOcjFQbrxg9nNyy2p-226E03XqoLM-n3CJfZltyyU/s640/IMG_0854.JPG" width="640" /></a><br /><br />Step 2 : Make the Cream Sauce</div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth.  Let the flour and butter cook for about 1 minute.  Whisk in chicken stock and continue to whisk over low heat until smooth.<br /><br />Add in the half-and-half.  Whisk until smooth.  Cook over medium-low heat for 5-10 minutes until thick and bubbly - whisk constantly, or at lease every minute to keep it from burning on the bottom.  When it is thick, turn off the heat.</div><div style="font-family: Optima;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cUXMrbOmH8BFu1yey94Y9uFHysDSpHJPgAqUQSkcagFUCAGOclDA3hVI5dMh2HAjULd2IR7Vq9r9ZsPGY1gI5X_6OpbG9vCDzr_RUHf7yTPIAI-aH9rURlC_OGcyvVMh9-hzvKHKo7A/s1600/IMG_0856.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cUXMrbOmH8BFu1yey94Y9uFHysDSpHJPgAqUQSkcagFUCAGOclDA3hVI5dMh2HAjULd2IR7Vq9r9ZsPGY1gI5X_6OpbG9vCDzr_RUHf7yTPIAI-aH9rURlC_OGcyvVMh9-hzvKHKo7A/s640/IMG_0856.JPG" width="640" /></a><br /><br />Step 3 : Combine</div><div style="font-family: Optima;"><br /></div>When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes.  Remove the skin and bones from the chicken and chop it up into 1-inch cubes.  Add the chicken, carrots and potatoes into the cream sauce.  Add the peas.  Pour the mixture into a pie plate or other oven proof dish.<br /><br />Step 4 : Make Biscuits<br /><br />In a mixer, combine flour, baking powder, chives and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together egg and milk with a fork.  Turn the mixer on low and slowly add the milk  and egg mixture.  Turn off the mixer once added. <br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CrkQvbpAQxG-Ueh7FOuPvC-3eicGBeGVxKayJumAEGjwd7TacOrYn8wvbPV8ROUdutfZI4d34KrcdgzJDFtox43iA2ZzLxWb9zyTbM-XL1vNy-YpiMUsBXjnXgUfHPy7WvHVvj5a3lY/s1600/IMG_0851.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CrkQvbpAQxG-Ueh7FOuPvC-3eicGBeGVxKayJumAEGjwd7TacOrYn8wvbPV8ROUdutfZI4d34KrcdgzJDFtox43iA2ZzLxWb9zyTbM-XL1vNy-YpiMUsBXjnXgUfHPy7WvHVvj5a3lY/s640/IMG_0851.JPG" width="640" /></a> <br /><br />Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then roll it out into a disk - about 1/2 inch thick.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT9dIJXcIbtcPheAd-wuoQqzhanMmAQMptP7-KH7vJv5m2VSWfQnTo_jM_RWd-Vlp_3E5BSPTse-zpTAySR3G6A5L-TzMJgyCYUCaPqGDnA37UfV9qJViHqPuYg3kgzvxj9gu6Kp11cM/s1600/IMG_0852.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT9dIJXcIbtcPheAd-wuoQqzhanMmAQMptP7-KH7vJv5m2VSWfQnTo_jM_RWd-Vlp_3E5BSPTse-zpTAySR3G6A5L-TzMJgyCYUCaPqGDnA37UfV9qJViHqPuYg3kgzvxj9gu6Kp11cM/s640/IMG_0852.JPG" width="640" /></a> <br /><br />Cut the disk into 6 biscuits, using a biscuit cutter or glass.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RUB2SY4xN5oBfdFTT20cBT3ve_VNpSVBo2_tRdalUFPZWhPRrDJ5O8hatqjzfVeHYvHHd2ewm_c7w6djeGDcMQ-HdOWdP3hgQSa_fakDjKIKPxOkufcO961Mw8ATEy2NQkqMMEqVfp8/s1600/IMG_0858.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RUB2SY4xN5oBfdFTT20cBT3ve_VNpSVBo2_tRdalUFPZWhPRrDJ5O8hatqjzfVeHYvHHd2ewm_c7w6djeGDcMQ-HdOWdP3hgQSa_fakDjKIKPxOkufcO961Mw8ATEy2NQkqMMEqVfp8/s640/IMG_0858.JPG" width="640" /></a> <br /><br />Place the biscuits on top of the chicken stew.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmAYc6LbW6fBBlfupGfGvSPGnvmwlf-6TmdakZuRhStdOOxjUYRnvf6F1VZ7iqWshuwZGcH5uzcGp859BQFA1WbKmHJZDR6Z9w0GXN1lLPqQMRfSVL8HjEVtEFxwG_ubR8AXQr4sSHWk/s1600/IMG_0857.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmAYc6LbW6fBBlfupGfGvSPGnvmwlf-6TmdakZuRhStdOOxjUYRnvf6F1VZ7iqWshuwZGcH5uzcGp859BQFA1WbKmHJZDR6Z9w0GXN1lLPqQMRfSVL8HjEVtEFxwG_ubR8AXQr4sSHWk/s640/IMG_0857.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bake at 400 degrees for 15-17 minutes.   </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY41sRSCGtCzc4oIcov6aNgKSEOSuku5Zq-QGi1Sf9y26_HHgD2PP2BWKjerePZVX29fqkU2ctRLfrcvUPjY22Bjw1aGqMt7toxC10mlRWDV6rjSlM7i3oy2mVI6-t2hHZ4YBqhQBeMMI/s1600/IMG_0876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY41sRSCGtCzc4oIcov6aNgKSEOSuku5Zq-QGi1Sf9y26_HHgD2PP2BWKjerePZVX29fqkU2ctRLfrcvUPjY22Bjw1aGqMt7toxC10mlRWDV6rjSlM7i3oy2mVI6-t2hHZ4YBqhQBeMMI/s640/IMG_0876.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F08%2Fchicken-chive-biscuits-pot-pie.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VQW_Zv5YxUQ%2FUhV82RnT7vI%2FAAAAAAAATXY%2FiFresg04Wfo%2Fs640%2Fchicken-biscuit.png&description=Chicken%20%26%20Chive%20Biscuit%20Pot%20Pie%20for%20Back%20to%20School%20%23Backtoschool"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Chicken & Chive Biscuits Pot Pie

We've had a couple of Fall-ish nights and mornings that are really getting me in the mood for cooler weather.  It is not quite "Bac...

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Panko Crusted Salmon in a Brown Sugar Lime Marinade

<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0F80jh1-TiXfnEvWMV_1KF3-722vvjR16FhY_ghJ_a8DXaXxkzx-Ov12PF7O69yN1aNTfkWCXcygZUmDzNhfo8iGCK6SDEd4xAGS05DGkOh5F3ltViOSYOzsjaNUbQUwi1P9yKuleRGs/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0F80jh1-TiXfnEvWMV_1KF3-722vvjR16FhY_ghJ_a8DXaXxkzx-Ov12PF7O69yN1aNTfkWCXcygZUmDzNhfo8iGCK6SDEd4xAGS05DGkOh5F3ltViOSYOzsjaNUbQUwi1P9yKuleRGs/s640/IMG_2154.JPG" width="640" /></a></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F03%2Fpanko-crusted-salmon-in-brown-sugar.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-TcTCeLzKOUw%2FUVJLoOL404I%2FAAAAAAAARkw%2FMiOzewv28RU%2Fs640%2FIMG_2111.JPG&description=Panko%20Crusted%20Brown%20Sugar%20%26%20Lime%20Salmon"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />When I go to the meat & fish counter at my market I always debate between salmon and sea bass, then end up buying a flat iron steak.  Am I the only one that likes the <i>idea</i> of serving fish for dinner, but lacks some really great recipes that I actually want to make again?  It seems like when I do serve it we both agree it was good, but not great.  Therein lies the problem. <br /><br />Mike's Mom has a great marinade that I use on just about everything.  Recently I was revisiting a Barefoot Contessa recipe (Eli's Asian Salmon) that wasn't a huge hit the first time around.  I realized it was fairly close to Joy's recipe, but with limes instead of lemons and the addition of a panko bread crust that the marinade soaks into.  The real key ingredient is the addition of brown sugar - it turns the salty and sour marinade into a sweet sauce.<br /><br />Here is another way to use this same marinade - <a href="http://jennysteffens.blogspot.com/2012/05/brown-sugar-chili-lime-grilled-chicken.html">Chicken & Vegetable Kebabs</a>. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O-muzRAXcRy0glMGrC5OULx5MebOkNB__hR-l-mpjXpWMG8DWaPpTdQgcWWCfd1bvFqS_NnbmP5qHIEzSe1HAbCgtzFkowA-wD0oaJWHJEXRw9Xlcl3Ob81qwuRYV4jvAd5mDKWJOIY/s1600/IMG_2158.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O-muzRAXcRy0glMGrC5OULx5MebOkNB__hR-l-mpjXpWMG8DWaPpTdQgcWWCfd1bvFqS_NnbmP5qHIEzSe1HAbCgtzFkowA-wD0oaJWHJEXRw9Xlcl3Ob81qwuRYV4jvAd5mDKWJOIY/s400/IMG_2158.jpg" width="251" /></a>I decided to merge the two recipes and came up with a really delicious result.  One that we will actually look forward to making again.  It would be perfect for entertaining as it bakes in the oven for 20 minutes, pull it out when you sit down for salad - let it rest for 15 minutes.  You can take it right to the table to serve. <br /><br /><span style="font-size: large;">Panko Crusted Salmon</span><br /><i>in a brown sugar lime marinade </i><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F03%2Fpanko-crusted-salmon-in-brown-sugar.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-TcTCeLzKOUw%2FUVJLoOL404I%2FAAAAAAAARkw%2FMiOzewv28RU%2Fs640%2FIMG_2111.JPG&description=Panko%20Crusted%20Brown%20Sugar%20%26%20Lime%20Salmon"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><div><br />2 1/4 pounds center-cut salmon fillet<br />1 cup soy sauce<br />1/3 cup of brown sugar <br />1/4 cup rice vinegar<br />1/4 cup lime juice (2-3 limes)<br />1 tablespoon toasted (dark) sesame oil<br />1 1/2 teaspoons chili paste<br />1/2 cup sliced green onions</div><div>2 tablespoons minced garlic<br />2 tablespoons minced fresh ginger<br />1 teaspoon of sesame seeds <br />1 1/2 cups panko</div><div><br /></div><div>Place the salmon in a baking dish.  Preheat the oven to 500 degrees.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_m3osYO8sTxu72dmDuzPKny18HjRNxSGQ1GuWQf062RrEUETgDk30-T2uhVZegYYIFwgzIQ6Zr3rKAHL0yPGuxWUDgOqoRtam6Ciy6lYmi_yS9DalLOooZ87BBtlvrcN7JxzddF5sxg/s1600/IMG_2107.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_m3osYO8sTxu72dmDuzPKny18HjRNxSGQ1GuWQf062RrEUETgDk30-T2uhVZegYYIFwgzIQ6Zr3rKAHL0yPGuxWUDgOqoRtam6Ciy6lYmi_yS9DalLOooZ87BBtlvrcN7JxzddF5sxg/s640/IMG_2107.JPG" width="640" /></a></div><div><br /></div><div>Mix together soy, brown sugar, vinegar, lime juice, sesame oil, chili paste, green onions, garlic, sesame seeds and ginger.<br /></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8j4wZ3QaKnYYl0sfDuA6dl7Hz8R__6pizEP2i_2FleROvaSl5mDxZ8zazf5ZTP62Csy92rW0CRaUOFr9VeuQAKqvMqYmzOwebISOi8hrhWhzHUfH0y0tQrOl4L9VJUbiwSTVbAgrFhNU/s1600/IMG_2109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8j4wZ3QaKnYYl0sfDuA6dl7Hz8R__6pizEP2i_2FleROvaSl5mDxZ8zazf5ZTP62Csy92rW0CRaUOFr9VeuQAKqvMqYmzOwebISOi8hrhWhzHUfH0y0tQrOl4L9VJUbiwSTVbAgrFhNU/s640/IMG_2109.JPG" width="640" /></a></div><div></div><div></div><div>Press the panko crumbs on top of the salmon. </div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr-U6fOQZgDm-7ku6y9DFS0EiX-7OE5CQ5QB6Hy7lNfjrEUgt-EZuyxm0FXN-K19yuo1N6IuFXyzhYt1qow6yac8R85WXtacGSPHxSoiW5gCKc0Nj7ITQBAr9xVSFxW9XlzKhP27xoGk/s1600/IMG_2111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr-U6fOQZgDm-7ku6y9DFS0EiX-7OE5CQ5QB6Hy7lNfjrEUgt-EZuyxm0FXN-K19yuo1N6IuFXyzhYt1qow6yac8R85WXtacGSPHxSoiW5gCKc0Nj7ITQBAr9xVSFxW9XlzKhP27xoGk/s640/IMG_2111.JPG" width="640" /></a></div><div></div><div>   Pour the marinade over the salmon and panko.  </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmciAHnhOTmF8GRdJ3iJ62TRtXYR6cc7gnyP0EojXI7d6od3t5tFdywtT5BLMuGeH3AdOj7dLHxrvOT6KC7reByjXOcDjdazlgzFx4TBTaKP-a5UuS40Oso1JYTakEPr5p7iIM2QmJd9E/s1600/IMG_2113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmciAHnhOTmF8GRdJ3iJ62TRtXYR6cc7gnyP0EojXI7d6od3t5tFdywtT5BLMuGeH3AdOj7dLHxrvOT6KC7reByjXOcDjdazlgzFx4TBTaKP-a5UuS40Oso1JYTakEPr5p7iIM2QmJd9E/s640/IMG_2113.JPG" width="640" /></a></div><div><br /></div><div>Bake at 500 degrees for 18-20 minutes, or until it reaches 120 degrees on a meat thermometer.  Remove from oven and cover with foil.  </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgLhX4hRiF5KTYq00YwVvYpJlebAq0QFaeEaOIEh2KURxKo3v8VWgwtsZusY3x7zn_lrUCoA75WIjC6xYHHeR68PtpmeP-oElyzlmYEjCWpx3gwEOhQCDOaLnHgXDASEFwp0TNcwqkXU/s1600/IMG_2161.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgLhX4hRiF5KTYq00YwVvYpJlebAq0QFaeEaOIEh2KURxKo3v8VWgwtsZusY3x7zn_lrUCoA75WIjC6xYHHeR68PtpmeP-oElyzlmYEjCWpx3gwEOhQCDOaLnHgXDASEFwp0TNcwqkXU/s640/IMG_2161.JPG" width="640" /></a> </div><div></div><div>Let it rest for 10-15 minutes before serving.</div><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Panko Crusted Salmon in a Brown Sugar Lime Marinade

When I go to the meat & fish counter at my market I always debate between salmon and sea bass, then end up buying a flat iron steak.  Am...

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Pot Roast with Mashed Potatoes & Gravy | Dinner Idea

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ffxyJpY5l8QEqWiWjWQ_j_4fKz-BS3AULayyJL4KpkJiKINdhm20dbtuhTfHS4hPvVuwlABChAaQLLt0Pwkxor9-zaM3xFjP-I7qm5zCExG1Z6DVw8elNE1QHAVjNHCVzsfs8w9KSwCk/s1600/IMG_6598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ffxyJpY5l8QEqWiWjWQ_j_4fKz-BS3AULayyJL4KpkJiKINdhm20dbtuhTfHS4hPvVuwlABChAaQLLt0Pwkxor9-zaM3xFjP-I7qm5zCExG1Z6DVw8elNE1QHAVjNHCVzsfs8w9KSwCk/s640/IMG_6598.JPG" width="640" /></a></div><i><br /></i><i>We've just arrived home from <a href="http://jennysteffens.blogspot.com/2013/02/seaside-instagram-update.html">our vacation in Seaside</a>... to 1ft + of snow!  Tomorrow, I can't wait to snuggle into our house and cook a comforting dinner... something that will cook all day long and make the house smell delicious.   I thought I'd re-share one of my favorite cozy snow day recipes with you, while I buy myself a little time editing and writing about our vacation (and finishing the cafe curtains for our Bathroom refresh).  </i><br /><br /><i>.......... </i><br /><br />Pot Roast.  You may have good or bad feelings associated with this recipe... maybe you were used to dried out, flavorless versions at your Grandma's, or maybe you have fond memories of the house filled with the wonderful aromas of roasting beef and onions on Sunday afternoons, like me.  If you haven't tried a Pot Roast recipe for yourself, you should.  It really is a treat... especially this version with a cup of red wine.  If you are feeling gourmet-ish, you can add some sprigs of thyme or rosemary.  <br /><br />It is a great recipe to make on Sunday afternoon - the house smells wonderful the entire day, I can use a glass of wine leftover from dinner on Saturday night, and the leftover roast makes great sandwiches on Monday.<br /><br /><span style="font-size: large;">Pot Roast </span><br /><i>with Mashed Potatoes & Gravy</i><br /><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />2-3 pound Chuck Roast<br />salt & pepper<br />1 cup of red wine<br />2 cups of beef broth<br />1 yellow onion <br />3 carrots, sliced<br />1 cup of mushrooms, halved<br />...... <br />2 pounds of red potatoes<br />4 tablespoons of butter (1/2 stick)<br />1/4 cup of sour cream<br />......<br />2 tablespoons of flour<br /><br />Pat the chuck roast with a paper towel, then coat it in salt & pepper.  Heat a large dutch oven (I use my Staub, but your can use another stove-top & oven-safe pan) over high heat for 1 minute.  Sear each side of the chuck roast for 2-3 minutes, browning it on each side.  When all sides are browned, add red wine and beef broth to the pan with the beef.  Quarter the onion, then put it in the pot with the beef, wine and stock.<br /><br />Roast covered in a 250 degree oven for 5-6 hours, until the beef pulls apart easily.  Add the mushrooms and carrots into the pot, then roast for 30 more minutes.<br /><br />Cut the potatoes in quarters and put them in a large pot filled with water.  Boil the potatoes until fork tender, about 10-15 minutes.  Drain the potatoes, the pour them into a KitchenAid mixer fitted with the paddle attachment.  Add butter and sour cream.  Turn the mixer on low, and continue stirring until the potatoes mash up.  Salt and pepper to taste.  If you need to keep them warm, place them in an oven safe dish covered with foil and keep at 250 degrees until you are ready to serve.<br /><br />Remove the roast from the oven.  Remove the meat from the pan and set it aside, cover with foil.  Place the dutch oven with the onions, carrots, mushrooms, wine and drippings on the stove over medium heat.  Whisk in the flour until smooth.  You may need to add more flour if you'd like a thicker gravy.  Heat for 3-5 minutes until it thickens and is bubbly.  <br /><br />Add roast back into the gravy and vegetables.  Serve with warm mashed potatoes.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdhRJ4XTM9FL5s9_nYPvjedkzAnZ84vGpo_AL2V2kix7w2RV24VuKXtlFiIZl5SZBFobwnEdONBWutk8VOdOzsx2_m683HZh6tFTQVtqz7rqLSn2UwXs2bZFfrTesXTBeU8TFI8bsVxO9/s1600/IMG_6602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdhRJ4XTM9FL5s9_nYPvjedkzAnZ84vGpo_AL2V2kix7w2RV24VuKXtlFiIZl5SZBFobwnEdONBWutk8VOdOzsx2_m683HZh6tFTQVtqz7rqLSn2UwXs2bZFfrTesXTBeU8TFI8bsVxO9/s640/IMG_6602.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://gan.doubleclick.net/gan_click?lid=41000000032346171&pubid=21000000000393866"><img alt="Williams-Sonoma Brand Banner" border="0" src="http://gan.doubleclick.net/gan_impression?lid=41000000032346171&pubid=21000000000393866" /></a>

Pot Roast with Mashed Potatoes & Gravy | Dinner Idea

We've just arrived home from our vacation in Seaside ... to 1ft + of snow!  Tomorrow, I can't wait to snuggle into our house and coo...

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What's For Dinner This Week? Feb. 27th

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9E_qydB-I2RgE3_f1XLVoG3dgbGQsxOhIjeIaZbNZlMGr235cu_RWdaT9IDhXI5vXT1Hz5NcLjjqMFeEKVOkyKiegqTAVMYJgU1vXgtAQYBaKaOaJ9eUnURPHV_ssq4CPnULLthSZDfdo/s1600/IMG_8943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9E_qydB-I2RgE3_f1XLVoG3dgbGQsxOhIjeIaZbNZlMGr235cu_RWdaT9IDhXI5vXT1Hz5NcLjjqMFeEKVOkyKiegqTAVMYJgU1vXgtAQYBaKaOaJ9eUnURPHV_ssq4CPnULLthSZDfdo/s640/IMG_8943.JPG" width="640" /></a></div><br />Monday : <a href="http://jennysteffens.blogspot.com/2011/11/ribollita-rustic-italian-vegetable.html" target="_blank">Ribollita - Rustic Italian Bread Soup</a><br />It is quick to make and will be great for leftovers all week long. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjx_nizAGOl0PB6Ds4j6dtqe5H02UxccjoRlTpacwEDnepNHZl1IccIcQ7NCjgLbITOeTyLuUOUmSqS1E6mSbqztqwWjqZExUs-R4bFQ3YRizZlR14CwWIDfTGl9GFTMt2_YSRveJOglK/s1600/IMG_9464.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjx_nizAGOl0PB6Ds4j6dtqe5H02UxccjoRlTpacwEDnepNHZl1IccIcQ7NCjgLbITOeTyLuUOUmSqS1E6mSbqztqwWjqZExUs-R4bFQ3YRizZlR14CwWIDfTGl9GFTMt2_YSRveJOglK/s640/IMG_9464.JPG" width="640" /></a> <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sweet for the Week : <a href="http://jennysteffens.blogspot.com/2011/05/perfect-chocolate-chip-cookie-challenge.html" target="_blank">Classic Chocolate Chip Cookies</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-MdK4ICCDeE-F-yDHf_z1HjtqKZ3e3P39GNkftQzvqNiNiWqVgT7Vmxe5A8W2Rfw1_evvQAag9RgfnSKlNY2FavdIfhIjPtBUfy7iFzA8rgzM9T7W5j4VOx1TuCJEiPjVrsrlPki7GL9/s1600/IMG_6723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZBw40Ki9ieA6Fn_vF4L2DOgtiy5Zar5GetcERGT_nb5pbkXf4qeSgB6mY-Kuskgsm2D0eHOadhM4GPlnNFBR-75CpGfJZrgU9LPYfzk1KR0Zz1_-Das9ObhAU6e-oH_ZsTKYcgkPFuBC/s1600/IMG_5593.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZBw40Ki9ieA6Fn_vF4L2DOgtiy5Zar5GetcERGT_nb5pbkXf4qeSgB6mY-Kuskgsm2D0eHOadhM4GPlnNFBR-75CpGfJZrgU9LPYfzk1KR0Zz1_-Das9ObhAU6e-oH_ZsTKYcgkPFuBC/s640/IMG_5593.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtikJpsmJgvysctF9jKTBywS09BZe4DGQO4omXBT7oRRsNxy5b5hX-XQecpv5vo7LBrU8q0sGG9On_VfQqGpjuy5wgPi4mTjtT5yIA0rt8k-B56bxK_jklGsfS3HEemIgzzWtsSuMSt7F1/s1600/IMG_7595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><a href="http://jennysteffens.blogspot.com/2011/08/shrimp-scampi-lemon-garlic-linguine.html" target="_blank">Tuesday : Shrimp Scampi with Linguine </a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vlqiZjnsFeo7UkVn2CRXuJuhhGQoWXZ78FIYIptlKE-UcjFoM3iLdVIAtI2QKvkOUMjWshD17YQCNpcTyJN-wV7AjyqWT_bq3JDXXOoupXDkHEwbzjK8_hAclA0H6sDyODo-s9hdHtSl/s1600/IMG_5177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vlqiZjnsFeo7UkVn2CRXuJuhhGQoWXZ78FIYIptlKE-UcjFoM3iLdVIAtI2QKvkOUMjWshD17YQCNpcTyJN-wV7AjyqWT_bq3JDXXOoupXDkHEwbzjK8_hAclA0H6sDyODo-s9hdHtSl/s640/IMG_5177.JPG" width="640" /></a></div><br /><a href="http://jennysteffens.blogspot.com/2011/08/chipolte-grilled-steak-salad-light.html" target="_blank">Wednesday : Chipotle Steak Salad </a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9TSxSbl4cPE-0EF3wZ1tz4SrFM20_XLIHp7u5G13vJFZj_wjdBqGSqArTlZ24afJqhburZMo9f5wFqufk7Uby2XRXujeEu-7QVIlHGjn21UC5O1b2gpPgzHEyY3WLha3Vp9SGnZAEB1t/s1600/IMG_6634.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9TSxSbl4cPE-0EF3wZ1tz4SrFM20_XLIHp7u5G13vJFZj_wjdBqGSqArTlZ24afJqhburZMo9f5wFqufk7Uby2XRXujeEu-7QVIlHGjn21UC5O1b2gpPgzHEyY3WLha3Vp9SGnZAEB1t/s640/IMG_6634.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9TSxSbl4cPE-0EF3wZ1tz4SrFM20_XLIHp7u5G13vJFZj_wjdBqGSqArTlZ24afJqhburZMo9f5wFqufk7Uby2XRXujeEu-7QVIlHGjn21UC5O1b2gpPgzHEyY3WLha3Vp9SGnZAEB1t/s1600/IMG_6634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><a href="http://jennysteffens.blogspot.com/2011/09/butternut-squash-ravioli-with-sage.html" target="_blank">Thursday : Butternut Squash Ravioli with Browned Sage Butter</a><br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtikJpsmJgvysctF9jKTBywS09BZe4DGQO4omXBT7oRRsNxy5b5hX-XQecpv5vo7LBrU8q0sGG9On_VfQqGpjuy5wgPi4mTjtT5yIA0rt8k-B56bxK_jklGsfS3HEemIgzzWtsSuMSt7F1/s1600/IMG_7595.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtikJpsmJgvysctF9jKTBywS09BZe4DGQO4omXBT7oRRsNxy5b5hX-XQecpv5vo7LBrU8q0sGG9On_VfQqGpjuy5wgPi4mTjtT5yIA0rt8k-B56bxK_jklGsfS3HEemIgzzWtsSuMSt7F1/s640/IMG_7595.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjx_nizAGOl0PB6Ds4j6dtqe5H02UxccjoRlTpacwEDnepNHZl1IccIcQ7NCjgLbITOeTyLuUOUmSqS1E6mSbqztqwWjqZExUs-R4bFQ3YRizZlR14CwWIDfTGl9GFTMt2_YSRveJOglK/s1600/IMG_9464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://jennysteffens.blogspot.com/2011/03/homemade-pizza-party-for-grown-ups-40.html" target="_blank">Friday : Pizza Party!</a>  (great for Lent - no meat!)</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjx_nizAGOl0PB6Ds4j6dtqe5H02UxccjoRlTpacwEDnepNHZl1IccIcQ7NCjgLbITOeTyLuUOUmSqS1E6mSbqztqwWjqZExUs-R4bFQ3YRizZlR14CwWIDfTGl9GFTMt2_YSRveJOglK/s1600/IMG_9464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-MdK4ICCDeE-F-yDHf_z1HjtqKZ3e3P39GNkftQzvqNiNiWqVgT7Vmxe5A8W2Rfw1_evvQAag9RgfnSKlNY2FavdIfhIjPtBUfy7iFzA8rgzM9T7W5j4VOx1TuCJEiPjVrsrlPki7GL9/s1600/IMG_6723.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-MdK4ICCDeE-F-yDHf_z1HjtqKZ3e3P39GNkftQzvqNiNiWqVgT7Vmxe5A8W2Rfw1_evvQAag9RgfnSKlNY2FavdIfhIjPtBUfy7iFzA8rgzM9T7W5j4VOx1TuCJEiPjVrsrlPki7GL9/s640/IMG_6723.JPG" width="640" /> </a><br />Saturday : <a href="http://jennysteffens.blogspot.com/2011/09/banana-nut-muffins-homemade-banana-nut.html" target="_blank">Banana Nut Muffins </a>

What's For Dinner This Week? Feb. 27th

Monday : Ribollita - Rustic Italian Bread Soup It is quick to make and will be great for leftovers all week long. Sweet for the Week : Clas...

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