Baked Potato Soup

I wanted to make a comforting dinner for friends who were coming for dinner. It was a beautiful but brisk day and I thought soup would be perfect. My friend, Kyle, was making a tossed salad with fresh greens, apples, sliced almonds and blue cheese. I found a baked potato soup recipe in The Best of Cooking Light cookbook that I just checked out from the library. This soup was fabulous. Totally creamy and rich tasting with a hint of sharp cheddar. The crunchy bacon along with the green onions gave a nice flavor as well as texture to the soup. It went perfectly with Kyle's salad and some fresh baked bread. The kids and adults all really enjoyed this soup and we gobbled up every last bite.

• 4-5 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all purpose flour
• 6 cups of 2% reduced fat milk
• 3/4 cup reduced fat extra sharp cheddar cheese, divided
• Salt and fresh cracked pepper to taste
• 1 cup reduced fat sour cream (I used non fat)
• 1/2 cup green onions, chopped

Preheat the oven to 400 degrees. Pierce the potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins

Lightly spoon the flour in a large Dutch oven; gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt and pepper, stirring until cheese melts. Turn the heat to low. Stir in the sour cream and the green onions. Cook for 10 minutes or until thoroughly heated - DO NOT BOIL.

Toppings:

• 6 slices of bacon, cooked and crumbled
• Green onions, chopped
• Cheddar cheese, shredded
• Sour cream with chives

Ladle soup into serving bowls and top with bacon crumbles, green onion and shredded cheddar cheese. Enjoy!

Click here for a printable version of this recipe

Pumpkin Spice Cake with Cinnamon Whipped Cream

I was in the mood to bake something and we had friends coming for dinner so I decided to make a cake. I have been craving pumpkin a lot lately so a pumpkin spice cake sounded like a great choice. I adapted this recipe from one I found in Southern Living a few years ago. I didn't want to add a rich frosting because the cake is rich enough. I thought homemade whipped cream would be good but cinnamon whipped cream would be even better. The cake turned out to be moist, tender and full of pumpkin pie flavor. The cinnamon whipped cream was AMAZING...it was absolutely delicious with the cake. I loved the crunch of the walnuts with the moist and spicy cake and the creamy whipped cream. A perfect end to a great evening.

• 4 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 15 oz can pumpkin
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup chopped walnuts

Preheat the oven to 350 degrees. Combine the eggs, sugar, oil and pumpkin in a large bowl, then beat with a mixer or by hand, until smooth. Mix the flour with the next 6 ingredients in a separate bowl. Once they are combined slowly pour the flour mixture into the pumpkin mixture then mix until all ingredients are combined. Add the walnuts and gently stir into the batter. Spread batter in a lightly greased 9.5 x 13.5 x 2 inch glass baking dish. Bake for 25-30 minutes or until a tester comes out clean.

Bake at 350° for 25 to 30 minutes or until lightly browned. Cool in the pan. Slice and top with cinnamon whipped topping. Enjoy.

Cinnamon Whipped Topping:

• 1 pint of whipping cream
• 3-4 tbsp white sugar
• 1 tsp of cinnamon (more if you want a stronger cinnamon flavor)
• 1 tsp vanilla extract

Mix all ingredients with a hand blender for 5-7 minutes until fluffy.

Click here for a printable version of this recipe

Daring Baker's October Challenge - Homemade Pizza

My son's creation (3 years old)

My daughter's masterpiece (5 years old)

My VERY delicious pizza

My husband's tasty pizza

For my fourth Daring Baker's Challenge we were to make our own pizzas with homemade dough. I thought this challenge would be simple and fun. We all had a good time making the pizzas but making the dough was a little harder than I thought it would be. I couldn't believe how long the recipe was and it had so many notes and steps that I became a little intimidated. One of the requirements for this challenge is that we need to toss the dough to form a crust instead of using a rolling pin. I also need to have a picture taken of me tossing the dough.

I had a tough time while making the dough. I followed the instructions but my dough was like soup. It was nearly pure liquid soI had to add quite a bit of flour to make it manageable. Next time I won't add all of the water. I was nervous that the dough was ruined but decided to put it in the refrigerator to rest overnight. I was happily surprised to see the dough was looking normal the next day.

I thought it would be fun to let everyone make their own pizza. I supplied a bunch of different toppings and let everyone go wild. The pizzas turned out really good. The dough was crisp and tasty. They were oozing with cheese and filled with tasty toppings. The kids had so much fun making their own pizzas and so did my husband and I.

This month the Daring Bakers is hosted by Rosa of Rosa's Yummy Yums . It was originally supposed to be hosted by Rosa along with Sher at What did you eat and Glenna at A Fridge Full of Food. Unfortunatley, Sher passed away suddenly this past July and Glenna decided to leave the Daring Bakers. Sher told Rosa just prior to her death that she wanted to do homemade pizza so Rosa honored her wish.

Basic Pizza Dough ~ Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart. Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

• 4 1/2 Cups all purpose flour, chilled
• 3/4 tsp Salt
• 1 tsp Instant yeast
• 1/4 cup olive oil or vegetable oil (both optional, but it’s better with)
• 1 3/4 Cups water, ice cold
• 1 tbsp sugar

Day One:

Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer). Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F.

Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap. Put the pan into the refrigerator and let the dough rest overnight or for up to three days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil (a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months.

The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

Day Two:

On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch thick and 5 inches in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible 500° F.

Note: I didn't do this step. I sprinkled corn meal on my pizza pan and placed the dough on it - I did not preheat my pan.

Flour your hands. Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

We didn't get a photo mid air

NOTE: Make only one pizza at a time. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and re flour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully, then try again. You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

When the dough has the shape you want (about 9-12 inches - for a 6 ounces piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Pizza Sauce:

• 1 8 oz can tomato sauce
• 1 6 oz can tomato paste
• 1-2 cloves garlic, minced
• 1/2 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Combine all ingredients, taste and re season if necessary. Makes about 1 1/2 cups, enough for 2 pizzas.

Toppings:

• Turkey pepperoni
• Sliced mushrooms
• Pineapple
• Sliced black olives
• Mozzarella cheese, shredded
• Kalamata olives
• Artichoke hearts
• Fresh basil
• Tomato slices
• Feta cheese crumbles
• Parmesan cheese, shredded

Lightly top the pizza with sweet or savory toppings of your choice.

Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°. If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly pan.

Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Click here for a printable version of recipe

Greek Shrimp Scampi

I wanted to make a quick and easy meal that tasted fantastic. I looked through the refrigerator to see what I could use. I had shrimp, feta, grape tomatoes, kalamata olives, parsley, lemon and garlic. I decided to use all of those ingredients along with some spaghetti to make a nice Greek flavored scampi. This dish turned out so amazing. I love all the flavors together, it's delicious and very easy to make. I served it with a tossed green salad and fresh baked bread...a simple yet delicious meal.

Shrimp Marinade:

• Zest of 1 lemon
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1 lb fresh shrimp, cleaned and deveined with tails on

Combine all ingredients in a large zip lock bag and marinate for 2-6 hours.

Scampi:

• 1 tsp olive oil
• 5-6 cloves of garlic, minced
• 1 cup of grape tomatoes
• 1/2 cup fresh parsley, chopped (divided)
• 1/4 cup of kalamata olives
• Juice of one lemon
• 1 1b marinated shrimp
• Sea salt and fresh cracked black pepper to taste
• 1/2 lb spaghetti noodles, cooked per instructions (reserving 3 tbsp cooking water for sauce)
• 1/2 cup of feta cheese crumbles (I used reduced fat)

Preheat the oven to 400 degrees. Heat the olive oil in a Dutch oven over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly. Add the tomatoes, half of the parsley, kalamata olives, lemon juice, shrimp, salt and pepper. After stirring the mixture place in the oven and roast for 10 minutes. While the shrimp mixture is roasting in the oven, cook the spaghetti noodles per instructions. Remove shrimp from the oven and toss with the spaghetti noodles (with a few tablespoons of the pasta water). Add feta cheese and the remainder of the parsley. Taste and re season if necessary. Enjoy!

Click here for a printable version of this recipe

Chili

There is nothing more comforting and delicious than a big bowl of chili on a cold rainy day. I have been perfecting this recipe for 12 years. It took me many batches to find just the right combination of flavors but I think I've finally done it. My family and friends love this chili and so do I. I start cooking the chili in the morning because I love slow cooking in my Dutch oven on the stove top or inside the oven all day. Cooking slowly gives the flavors time to mingle, the meat will be tender and shredded and your house will smell wonderful! I serve this with fresh corn bread and honey butter.

• 1 1/2 lbs of stew meat (I use round steak because it's lean) diced into chunks
• 1-2 tsp olive oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 6 cloves of garlic, chopped
• 1/2 red, yellow or orange bell pepper, diced
• 1/2 jalapeno, diced (optional)
• 2 16 oz cans diced tomatoes
• 2 tsp cumin powder
• 3 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1/2 tsp oregano
• 1 tsp garlic powder
• 1 tsp sugar
• 2 tbsp vinegar
• 1 7 oz can of whole green chiles, diced
• 2 15 oz cans of tomato sauce
• 1 16 oz kidney or black beans
• 2 16 oz can chili or pinto beans

Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally then add onions, celery, pepper, garlic and jalapeno (if using). Sauté for about 3-4 minutes before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and vinegar, stir and either cook covered on low heat on the stove top,on low in your crock pot; or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don't forget to take out the bay leaf before serving. Enjoy!

Toppings:

• Shredded cheese
• Sliced green onion
• Sour cream
• Saltine Crackers
• Hot sauce

Click here for printable recipe

Awards:

I am feeling so honored by all the awards I have been given lately. I received the Kreativ Blogger from Nicole at Test Kitchen Recipes. I love Nicole's blog because she has tasty food that's always comforting and good. Thanks Nicole, I really appreciate it.

I will pass this award on to:

Aggie from Aggie's Kitchen and to Stacey from Stacey Snacks

These are two of my favorite blogs...they both have wonderful recipes and pictures.

I received the "I Love Your Blog" award from two of my favorite blogger friends. First is Marjie from Modern Day Ozzie and Harriet. Marjie is a very talented woman... she has 9 children, she has tasty recipes and she sews beautiful clothing. The other talented lady who gave me this award is The Blonde Duck from A Duck in Her Pond. She is a very creative writer who features her stories as well as wonderful recipes on her blog. Thank you ladies - it means a lot!

I will pass this award on to:

Amanda from Amanda's Cookin' and to Dawn from Vanilla Sugar

These ladies know how to cook and bake. Amanda is always making delicious meals and Dawn will tempt you with her tasty treats. Be sure to check out their sites.

I received the "I'm a Chocoholic" from Cheryl at Cooking Dunkin Style. Cheryl has a great site filled with wonderful recipes. I was given this award for my Chocolate Éclairs recipe.

I will pass this award on to:

Grace from A Southern Grace for her Monkey Muffins and Bunny Bread and to Beth from Jam and Cotted Cream for her Mars Bar Slices

Both of these recipes are on my to do list. Grace and Beth have wonderful sites filled with delicious recipes so be sure to check them out.

Potato, Turkey Sausage, and Mushroom Frittata

I am still fighting a cold so I don't have much energy to fix big meals. I was craving breakfast for dinner last night and decided a frittata would be perfect. I looked through the refrigerator to see what I could use. I found potatoes, mushrooms, sweet yellow onion, turkey sausage links and cheddar cheese. The frittata turned out light, fluffy and full of flavor. The potatoes made this extra special and hearty. This meal was simple to make with a quick clean up and it tasted great. It makes a great breakfast, lunch or dinner.

• 8 eggs
• 2 Tbsp non fat milk
• 1 tsp olive oil
• 5 small baby Dutch potatoes
• 5 turkey sausage links, cooked and diced
• 1/2 cup white mushrooms, sliced
• 1/4 sweet yellow onion, diced
• 3/4 cup cheddar, shredded (divided)
• Salt and pepper to taste
• Green onion for garnish

Preheat the oven to 350 degrees. Add whole potatoes to a pot of boiling water. Boil for 5-6 minutes then drain and let cool. Cook the turkey sausage links then set aside. Once the potatoes have cooled, dice them into bite size pieces (I leave the skin on for more fiber). Heat olive oil in a large skillet over medium heat, once it's hot add the potatoes and cook for 5 minutes then add the onion and mushrooms. Sauté for another 5 minutes or until the onion and mushrooms are tender. Dice the turkey sausage and mix into the potato mixture. Coat a tart or pie pan with cooking spray then pour the potato mixture in the bottom of the pan and sprinkle with 1/2 cup of cheese. In a large bowl, beat the eggs and milk together, season with salt and pepper then pour over potato mixture in the tart pan.

Bake at 350 degrees for 20 minutes. Top the frittata with the remaining 1/4 cup of cheese and return to the oven for 5-10 additional minutes or until the cheese is melted and the eggs are cooked through. Remove from the oven and cool for 5 minutes before cutting. Enjoy!

Click here for a printable version of this recipe

Vegetable Soup

My friend Currié has made this soup for us a few times and it's delicious. It's full of great veggies, it's extremely easy to make and tastes great. My children absolutely love this soup which makes me happy because it's full of vegetables! I have had a terrible cold since I returned from Idaho. I was craving an easy meal that was healthy and full of vitamins and I instantly thought of Currié's soup. It was delicious for dinner with a green salad and fresh baked bread. I had the leftovers for lunch today and it tasted fantastic. Thank you for a wonderful recipe Currié - it totally made me feel better.

• 1 tsp olive oil
• 1/2 sweet yellow onion, diced
• 2 carrots, diced
• 3 celery, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 cloves of garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1 14 oz can of diced tomatoes with juices
• 1 15 1/2 oz can of cannellini beans or white beans, drained and rinsed
• 6 cups of vegetable or chicken stock (I used chicken)
• Sea salt and pepper to taste
• 2 cups of baby spinach
• Parmesan cheese (optional)

Heat a Dutch oven over medium heat with the olive oil. Add the onion once it's warm and sauté for 2 minutes then add the minced garlic and stir constantly for 60 seconds. Add the carrot, celery, thyme, sage, diced tomatoes and chicken broth. Place half of the beans in a bowl and mash. Pour the mashed beans and the remainder of whole beans into the Dutch oven and stir, mixing everything together, season with sea salt and black pepper. Simmer on medium low heat for 45-60 minutes(depending on how soft you like your veggies). Add the spinach, zucchini and squash, taste and re season if needed. Cook for an additional 3-4 minutes. Serve with Parmesan cheese sprinkled on top (if desired). Enjoy.

Click here for a printable version of this recipe

Shredded Beef Taco Salad

As you can tell from my blog, I eat Mexican food all the time. I literally could eat it everyday. Luckily my husband and children love it as much as I do. I really enjoy this salad because it tastes so good but isn't that bad for you. The shredded beef is unbelievably tasty - it's so full of flavor and is really moist and tender. I love the crunchy (guilt free) tortilla bowl and the creamy guacamole as well as the homemade salsa. It's a wonderful meal for lunch or dinner and it's very easy to make.

Shredded Beef:

• 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 2-3 cloves of chopped garlic
• 1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a Dutch oven (or baking dish). Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary.

Flour Tortilla Bowls:

• 4 flour tortillas (I use low fat)
• Olive oil cooking spray

Preheat the oven to 350 degrees. Coat the ovenproof tortilla bowl. You can also use an oven safe bowl turned upside down and drape the tortilla over it. Spray the tortilla with olive oil cooking spray. Bake the tortillas for 10-15 minutes or until golden brown and crisp. Let cool slightly.

Salad Toppings:

• Shredded Beef
• Black beans, drained and rinsed
• Romaine lettuce, chopped finely
• Cherry (or Roma) tomatoes, diced
• 1/2 sweet yellow onion, diced OR green onions, chopped
• Black olives, sliced
• Cheddar cheese, shredded; (cotija cheese works great too)
• Guacamole
• Mom's salsa
• Sour cream (I use low fat)

I layer the tortilla bowl with a bit of lettuce to prevent the tortilla bowl from getting soggy. Next comes the black beans, more lettuce, shredded beef, tomatoes, onion, olives, guacamole, sour cream, salsa, cheese and cilantro. Enjoy.

Click here for a printable version of this recipe

On a side note:

A big thank you to Mikki for giving me the Butterfly Award. Mikki from My Finds has a really cool site where she shares her discoveries of food, restaurants, bargains and new places in Manila, Philippines. I love reading her posts and seeing what goes on across the world. Make sure you check out her great site.

I will pass this award on to other food sites soon, but for now I must go to sleep. Thanks again Mikki - I really appreciate it!

Baked Butternut Squash and Acorn Squash

My neighbor Jack gave me a beautiful acorn squash and a butternut squash from his garden. We had guests for dinner so I made both and they were a big hit. My mom used to make this baked squash for us when I was growing up. I love the spice from the nutmeg and cinnamon, the salty from the butter, and the sweet from the brown sugar. It's a decadent way of making squash but oh so worth it. It makes a wonderful side dish for beef, chicken, pork or seafood.

Note: When writing the recipe, I didn't put amounts down for brown sugar, cinnamon and nutmeg because I just sprinkled them on to taste. Add as much or as little as you want. Add more butter if you want it to be extra rich.

• 1 butternut squash
• 1 acorn squash
• 2-3 tbsp butter
• Sprinkle of brown sugar
• Sprinkle of cinnamon
• Sprinkle of nutmeg

Butternut squash

Acorn Squash

Preheat the oven to 350 degrees. Slice each squash lengthwise in half. Scrape out the seeds and rinse. Spread a little butter all over each half of the squash. Sprinkle with brown sugar, cinnamon and nutmeg. In a deep baking dish, add enough water to cover the bottom of the dish. Place the squash facing up in the dish. Cover with tin foil and bake for 30-40 minutes or until fork tender. Take off the tin foil and turn the oven to broil so you can brown the tops of each squash - watch carefully so it doesn't burn. You can slice into chunks or scoop out the flesh and eat it like mashed potatoes - whatever suits your fancy. Enjoy.

Click here for a printable version of this recipe

Lemon and Tarragon Roasted Chicken

Bald Mountain

I had a fun and relaxing time in Idaho... A big thank you to my dear friend Tiffany, who was a wonderful host; and another thank you to her father David, who let us stay at his beautiful house and invade his privacy. I was able to see a few friends and have meals with both of my sisters and my parents. I was a tourist in my home town and I had a great time exploring it. I am amazed at how much has changed and grown. I was able to eat at Desperado's (one of my favorites) - they still have the best chips and salsa. We also enjoyed drinks at an old favorite, The Pioneer. The trip was quick but wonderful - I saw old friends and met new ones. I feel rested and relaxed but I must say, it's so nice to be home with my children and my husband, who I missed very much.

On to the recipe:

I made this recipe right before I left town. I love roasting chickens in the oven using the low and slow method. It makes the house smell amazing all afternoon and the chicken turns out moist, tender and delicious! I love tarragon with lemon and it was perfect on this chicken. The meat was juicy and full of flavor. It went really well with a tossed salad and bread. Simple, healthy, and tasty - my kind of dinner.

Note: I didn't measure the seasonings (sorry - I was in a rush) but I sprinkled each spice generously all over the bird.

• 1 4-5 lb chicken, cleaned
• 1/2 sweet yellow onion, quartered
• 5 cloves of garlic
• Juice of one lemon
• Lemon pepper to taste
• Tarragon to taste
• Sea salt to taste
• Garlic powder to taste

Preheat oven to 275 degrees. Clean chicken. Squeeze lemon juice into a small dish. Place onion, lemon halves & garlic inside the cavity. Rub lemon juice over the bird then sprinkle generous amounts of each seasoning all over the body. Spray the chicken with olive oil cooking spray. Place chicken on a roasting tray in a roasting pan. Place the meat thermometer in the thigh of the bird making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 180 degrees (or whatever your thermometer says for poultry). I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want extra crispy skin then don't baste for the last hour or turn the oven temperature up for the last 5-10 minutes - watch carefully so it doesn't burn. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Click here for a printable version of this recipe

Girls Weekend Away!!

I have the best husband a girl could ask for. He's handsome, charming, funny and kind. He always eats everything I make for him and usually has no complaints. He also takes great care of our kids while I leave for the weekend with my girlfriends once or twice a year. Now, every Mom (especially a stay at home mom) can appreciate what a weekend away with really good friends can do for the soul. Thank you Chad - I am the luckiest girl in the world!

I am off to Sun Valley, Idaho to visit some of my oldest and dearest friends and my two sisters. I haven't been back to my hometown, for more than a day, in many years. I am anxious to see how it has changed, visit with old friends and enjoy some of my very favorite restaurants. I am also looking forward to being in the snow, playing backgammon, relaxing, not cooking, and sleeping in. I'll be back to posting next week. Cheers!

Blog Award:

I received this award from two amazing food bloggers. First is Priscilla from Priscilla's Baking Adventures, who is 16 years old, and bakes the most delicious and tempting treats. I always leave her site drooling.

The other person who gave me this award is Emily from The Open Pantry, who always has wonderful recipes, stories and pictures. Make sure you check out their sites. Thank you girls, I really appreciate the awards!

Here are the rules for this award. Please find 5 blogs, of any kind that you love to read. Write a post about the blogs you picked, linking back to them. Make sure you let them know you gave them an award.

1. Katherine from Smoky Mountain Cafe

2. Jason from Jason Cooks

3.The Blonde Duck from A Duck in Her Pond

4. Jaime from Sophistimom
5. Pam at Sidewalk Shoes

These are all excellent blogs that feature great recipes, mouth watering pictures and fun stories. Please check them out - you will love them as much as I do.

Thanks again to Priscilla and Emily for giving me this award.