Cinnamon-Scented Roasted Chicken with Apples

In a review of a recipe from one of the giveaway prizes....

CINNAMON-SCENTED ROASTED CHICKEN
with APPLES

3 red apples, sliced
2 tblsp unsalted butter, at room temperature
2 tsp grated orange zest
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 (3-1/4 to 2-1/2 lb) whole chicken

• Preheat oven to 425 degrees F.
• Spread apples out on a baking pan.
• Combine butter, orange zest, cinnamon, salt and pepper in a small bowl.
• Wash chicken and blot dry. Using poultry shear or knife, remove the backbone of the chicken. Place the chicken split-side down on the apples.
• Rub 1/2 the butter mixture on the chicken underneath the skin, and then rub the remaining butter mixture over top of the skin.
• Roast the chicken until the thickest part of the thigh reaches 180 degrees F, about 40 minutes [I had to cook it more like 60 minutes].
• Tent the chicken to keep warm and let it rest for 5 minutes.
• Cut chicken into pieces and serve with apples and the juices.

This recipe can be found in this amazing cookbook:

And don't miss a chance to enter this amazing giveaway! SOOOO many ways to enter!

Corn & Potato Chowder [Slow-Cooker]

CORN & POTATO CHOWDER

(low calorie, about 220 per serving)

3 medium red potatoes, finely diced
2 (14.75-oz) can cream-style corn
1 (1.5-oz) can chicken broth
1/4 tsp garlic powder
1 (11-oz) can whole kernel corn with sweet peppers, drained
1/4 tsp ground black pepper
Cracked black pepper
Soup or saltine crackers
Dollop of sour cream

• In a 3-1/2 to 4-qt crock-pot, combine potatoes, cream-style corn, broth, garlic powder, corn with peppers, and ground pepper.
• Cover and cook on low-heat for 6 to 8 hours or on high for 3-4 hours. 
• Serve with crackers and dollop of sour cream on top.
• Makes 6 servings.

Easy Supper Club: Herbed Pork Roast

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

HERBED PORK ROAST

1 (4-5 lb) untrimmed pork loin roast

1 tsp kosher salt

1 tsp coarsely ground pepper

Kitchen string

5 Tblsp olive oil, divided

2 Tblsp chopped fresh sage

2 Tblsp chopped fresh parsley

2 Tblsp chopped fresh thyme

1 Tblsp chopped fresh rosemary

• Preheat oven to 425 degrees F. Sprinkle pork with kosher salt and ground pepper. Tie pork with kitchen string, securing at 2-in intervals.
• Cook pork, fat side down, in 3 Tblsp hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place fast side up, on a wire rack in a aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch deep) cuts in pork.
• Stir together sage, next 3 ingredients and remaining 2 Tblsp oil. Stuff herb mixture into slits in pork.
• Bake at 425 degrees F for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees F. Let stand 10 minutes before slicing.

Thursday: Roasted Fall Veggies & Basil-and-Blue Cheese Salad

Roasted Vegetables

Discovered this "new" way to cook veggies, and its been a huge hit for the family! The picture is of carrots, but you can use zucchini, squash or whatever your heart desires.

ROASTED VEGETABLES

Veggies of your choice [carrots, zucchini, squash...]
Olive oil
Seasoning [use can use any mixtures: salt & pepper, thyme, rosemary, sage, paprika, cumin...] I used salt, thyme and rosemary

• Preheat oven to 425 degrees F.
• Cut veggie into even wedges (almost impossible, picture proves that) and toss with olive oil.
• Lay out on lightly greased cookie sheet. Sprinkle with choice seasoning.
• Roast in middle rack for about 20 minutes, tossing half way, or until lightly browned on edges.

Grilled Chicken Thighs with Pineapple Relish

GRILLED CHICKEN THIGHS

with PINEAPPLE RELISH

1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
8 skinless, boneless chicken thighs
2 cups cubed fresh pineapple (about 1/2 pineapple)
1/2 cup fresh corn kernels
1/3 cup red bell pepper, finely chopped
1/4 cup fresh basil, thinly sliced
3 tblsp red onion, finely chopped
1 tblsp cider vinegar
1 tsp sugar

• Combine garlic powder, cumin, 1/2 tsp salt and pepper in smal bowl; sprinkle over chicken.
• Grill chicken on grill over medium-high heat until done. About 4-7 minutes each side.
• Meanwhile, combine remaining 1/4 tsp salt, pineapple and remaining ingredients in a medium bowl. 
• Serve relish over chicken.

Melon Gazpacho with Frizzled Prosciutto

MELON GAZPACHO 

with FRIZZLED PROSCIUTTO

5 cups cubed peeled cantaloupe
4 cups ripe peaches, chopped
1/2 cup water
2 tblsp shallots, minced
2 tblsp fresh lemon juice
1 tblsp sherry vinegar
3/8 tsp kosher salt
2 tsp olive oil
4 oz thinly sliced prosciutto, cut into ribbons
4 tsp fresh mint, chopped
1/4 tsp freshly ground black pepper

• Place first 7 ingredients into a blender and process until smooth. (in batches if necessary)
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook until crisp. Drain on paper towel.
• In large sauce pan over medium heat, pour in melon mixture and cook until heated through (about 10 minutes).
• Pour soup into bowl or bread bowls and top with prosciutto, mint and pepper.

Can anyone see me in the picture? I spy!