Easter re-cap

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I hope you all had a lovely Easter weekend!

Ours was full of smiles, laughs, friends, family and delicious food!

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Oven Roasted Chicken Wings with Garlic Brussels Sprouts

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Remember when I said I was on a roll?

Can I get some butter? Cuz I still am.

Last week, I made a super simple dinner of oven roasted chicken wings and Garlic Brussels Sprouts.

Oven Roasted Chicken Wings

You’ll need:

Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.

Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, about 10 minutes.

Brussels Sprouts are simple and easy. Because you can roast vegetables and multiple temps between 300-500 and just vary the time, I kept my oven at 500 degrees and altered the time accordingly (so that both dishes would be ready at once)

Coat with natural grapeseed oil (like Wildtree!) and some minced garlic (2 cloves worth) and black pepper. Toss and arrange on a cookie-sheet or oven-safe baking dish and roast for 12 minutes, stirring halfway through. Brussels sprouts should be bright green, bottoms caramelized, with some burnt leaves.  Season with sea salt to taste, and serve.

Enjoy!

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The Perfect (no mayo) Chicken Salad

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People — it’s here.

Warmer weather, sunny days, deck-weather, PICNIC perfect.

And I have a wonderful light and healthy dish to serve up to your family (or yourself!) — Greek Yogurt Chicken Salad

I served it at a bridal shower last week and received rave reviews. No one missed the mayo, and I think the Greek yogurt really brightened up the dish.

And it’s so, so simple.

You’ll need:

In a large bowl, combine everything. Easy enough?!

Serve on a bed or lettuce or on some hearty, whole wheat bread — or like me, a croissant.

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Enjoy with some fresh cut fruit, quinoa salad (recipe coming soon!) or sweet potato wedges.

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