Herb Roasted Chicken with Lemon Cream Pasta

INGREDIENTS:
1 whole chicken
1 Lemon
1 Onion
1 Garlic Clove
Basil
Rosemary
Thyme
Canola Oil

Pasta (I used angel hair)
Heavy Whipping Cream
Salt/Pepper
Capers
Lemon Juice
Chicken Broth (from above chicken cooking)


DIRECTIONS:
Remove giblets from chicken and pat the outside dry with a paper towel or clean kitchen cloth. Stuff the cavity with lemon, onion and garlic. Mix canola oil and fresh herbs together and rub on the outside of the chicken. Place in a slow cooker and cook for 5-6 hours, or until temperature of chicken reaches 190 degrees.

When chicken is ready, scoop out chicken broth and add some water to boil pasta (you don't want to use too much, as you don't want to have to drain off any of the seasoned broth!). Add in whipping cream, salt and pepper, lemon juice (fresh squeezed is best!) and capers. Serve chicken on top of pasta.

I served with green beans and rolls. A yummy, easy meal... although I will admit, I had to have my husband remove the giblets and handle the raw chicken. Maybe next time I'll be brave enough to handle it! ;)

Whole Wheat Zucchini Bread

My mom sent me THIS recipe off Prudent Baby's blog. I decided to give it a spin since we have a lot of farmer's market zucchini around here! I had the kids help me and that's always a big hit- the bread is yummy, but definietly not super sweet (they are used to getting banana nut bread when we cook bread!) and I love that it has whole wheat flour in it- I may use that more often in my old recipes. Hope you enjoy!

Turkey Slaw Tacos

INGREDIENTS:
Whole Wheat Tortilla Shells
1 lb ground turkey
1/2 red pepper, chopped
1/2 white onion, chopped
Cumin
Chili Powder
Salt/Pepper
Crystal Hot Sauce
Paprika
1 bag tri-colored slaw
Marzetti slaw dressing
Green Onions, chopped
1 cup chopped pecans, roasted (just put in 350 oven for 2-4 minutes)

DIRECTIONS:
Use left over slaw from a previous night (is what I did because it makes too much for my family to eat all at once) or make the slaw (the last 4 ingredients mixed together) at least 2 hours before eating.
Cook turkey and add in red pepper, white onion and seasonings. You can adjust to taste, or just use a taco seasoning packet. Warm up tortilla shells and assemble.

Caprese Salad

So good with all the fresh, home grown tomatoes right now!

INGREDIENTS:
Tomatoes
Salt/Pepper
Mozzarella Cheese
Basil Leaves
Balsamic Vinegar OR baslsamic vingaigrette dressing

DIRECTIONS:
Heat balsamic vinegar in a sauce pan until boiling and (watch it close so it doesn't burn!) until reduced (it will be thick). Slice tomatoes, cheese and arrange alternating on a salad plate. Add in cleaned and chopped basil (fresh!!). Drizzle balsamic dressing over the top and enjoy immediately!

Salmon Croquets

This is a Davis/Allen family tradition, especially at Lent! Very yummy!! This recipe would need to be doubled if making for more than 3-4 people.

INGREDIENTS:
1 can of salmon
1 egg, beaten
Splash of Milk (to moisturize)
Sleeve of crushed saltine crackers


DIRECTIONS:
Pre-heat Presto 05420 FryDaddy Electric Deep Fryer with crisco until melted and hot.
Open can of salmon, and remove bones and any dark skin. Add in egg and crushed crackers. Stir and add milk to make the 'glue' so it all sticks together. Form into croquet shapes (NOT patties!) and drop into the deep fryer. Cook until golden brown on the outside. Drain on a paper towel and plate. Serve with ketchup!

Fingerling Potatoes

I love fingerling potatoes! They are so creamy that even when baked, you don't need any butter or sour cream to enjoy them!

INGREDIENTS:
Fingerling Potatoes
Olive Oil
Kosher Salt
Thyme
Rosemary
Pepper

DIRECTIONS:
Preheat oven to 425. In a large bowl, toss the potatoes with olive oil and seasonings to cover well. Bake for 10-15 minutes until fork tender. Yum!

Chicken with Bourbon Peach Sauce

I found this recipe in the August 2011 edition of Cooking Light (1-year auto-renewal) but tweaked it to make it a shorter cooking time and smaller portions.

INGREDIENTS:
3 medium peaches, coarsely chopped and peeled
1/8 cup fresh lemon juice
3 TBL water
1/4 cup bourbon
1/4 cup packed dark brown sugar
salt, pepper
Boneless, Skinless Chicken Breast

DIRECTIONS:
Combine the first three ingredients in a saucepan. Bring to a boil; cover, reduce heat and simmer 10-15 minutes. Add bourbon, brown sugar, and salt and simmer while chicken is cooking. In a skillet (or grill) with salt and pepper, season and cook chicken. Preheat the oven to 425 or broil. In a casserole dish, lay cooked chicken and top with peach sauce. Heat in the oven until chicken is cooked through and sauce has thickened.