Roasted

Roasted Winter Vegetables with Butternut Squash

November 2, 2014 by The Partial Ingredients

Well it’s November and officially a few weeks away from Thanksgiving! This recipe is a great side dish for the holidays even though it’s difficult to think they are right around the corner. I even saw some Christmas commercials come on the other day which was pretty hard to believe. This recipe combines potatoes, beets and butternut squash tossed in olive oil and roasted with garlic and fresh herbs. It doesn’t get much easier than that! The flavors from each vegetable came together perfectly. Works well as a holiday side dish but is great for any time of the week during the winter.
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Lemon and Cajun Roasted Chicken

August 8, 2014 by The Partial Ingredients

Roasting a whole chicken is one of the simplest solutions to weeknight meals. This recipe uses a standard Cajun spice rub that is easy to mix together. For maximum flavor I used fresh thyme, lemons and garlic in addition to the spice blend. A trick I use to get the seasoning under the skin is by cutting two slits on each side of the chicken breast and rubbing the spices in under the skin. I used Meyer lemons because their flavor is a little bit milder and sweeter than the average lemon. The chicken was so tender and juicy with great flavors. Goes great with corn on the cob and grilled summer vegetables!
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Roasted Cajun Chicken

December 22, 2010 by The Partial Ingredients

There are a lot of Cajun chicken recipes on the internet but I thought I would try making up my own wet rub. I thought the chicken turned out tasty–it was very juicy and tender. The rub was spicy and savory and I was quite happy with the results. I made some potato fries with the chicken and they were both pretty good together. I have a lot of leftover chicken so I think I will try making some chicken quesadillas out of it too.

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Herb Roasted Turkey Breast

November 20, 2010 by The Partial Ingredients

While I love cooking a huge whole turkey for the holidays, there is no need to get a whole turkey when you’re cooking for two. Instead, I picked up a turkey breast from the store which weighed in at about 7 pounds with the bones so that was more than enough for two. Of course one of the best things about thanksgiving is the leftovers for turkey sandwiches! This turkey was so tender and juicy–I was very happy with how it turned out.

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