It's Tuesday, and you know what that means here - it's time for Tempt My Tummy Tuesday, graciously hosted by Lisa and Lana!
I've been attempting to stick to my goal of trying at least one or two new recipes per week. I always have a pile of things we want to try, from various friends, family, bloggy friends, food shows, cookbooks, you name it. The pile always seems to grow and grow, while I never manage to try more than one or two every once in a while. So I'm working on that. My "system" for this is getting a little better, as I try to be more realistic about what we would actually try (read: what hubby would actually eat) and avoid grabbing recipes that are extremely close to things we already make. In those cases I now make a note in my own recipe to try the new variation next time. I've also started sorting recipes to try into monthly groups. That helps me cook seasonally and gives me a sense of some organization, LOL! That has been working out pretty well.
Meanwhile, here's a new one we tried last week. It was EXCELLENT and only has five ingredients! For the most part, I made it exactly as directed. I even baked it at the recommended temperature (450) even though I was skeptical of how such a high temp would turn out for roasting (I have tried another recipe that called for roasting chicken at that temperature, and encountered a lot of smoking from oil splatters in the oven). And that's where my only real caution on this recipe comes from - unless you want your house to reek of oven smoke for days, I suggest baking the chicken at no more than 400 degrees (and preferably more like 350) - it will increase cooking time, but you won't have smoke pouring out of the oven. The smoke is not dangerous (except respiratorily, LOL) but it is annoying. And avoidable. The other caveat concerns the time to reduce the glaze - I started it first and still needed to cook it the entire time the chicken was baking in order to reduce it to the proper consistency. Not a problem, just something to be aware of. You can still baste with it as you go, according to the recipe. It was yummy and totally worth the cooking time!
All in all this was a delightful recipe that I definitely recommend. Very springy-summery. I served it with lemon butter pasta (to echo the lemon in the dish) and a green salad, but you could add any sides you want. I think the sangria flavor is excellent and very close to the real thing (without any alcohol remaining). Hope you enjoy!
Click to view/print recipe!
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