Happy Almost Thanksgiving

This post has nothing to do with food! The only thing remotely foody about this are the turkeys in the background of the picture.

I hope to bring some fresh ideas about preparing Thanksgiving dinner next week. In the meantime, here's a picture of my daughter at a farm the week before Halloween. She really loved all of the animals, and I learned from my brilliant child that the red skin on the tops of their beaks is called a snoot. Crazy, right?!

One piece of unsolicited I'd like to give before Thanksgiving is to check the inside of the turkey. The bag inside of it is not dressing/stuffing. In fact, its a bag of innards from the turkey. His liver, gizzards, neck, and heart are usually always included with the bird itself. These innards will make a great gravy to go with your Thanksgiving meal.

I really hope you like my Thanksgiving ideas. I can't wait to share them with you.

Pumpkn Hot Chocolate... Just Because We Can!

wanted to share this with you. It's so easy to make; it literally took me five minutes! I was inspired by the pumpkin spice marshmallows that I saw at the grocery store. With the season's pumpkin-spice-everything, this is so fun and so tasty!

All I did was take a cup of milk and heated it. I added the hot chocolate package (good old Swiss Miss) and cinnamon and pumpkin spice. Top with the pumpkin spice marshmallows, and you have a yummy treat that is sure to keep you warm on the coolest of fall days. 

Enjoy!

Roasted Chicken & Vegetables

I love chicken. I make chicken at least three days a week at my house. It's inexpensive and you can use so many different spices to create different dishes. 

With this chicken recipe, I used herbs de Provence, sea salt, and olive oil to to make this meal. Then, before baking, I covered everything in a delicious and fragrant sage butter.  

Here is what you'll need to serve four people:

4 chicken leg quarters

4 small potatoes

4 small sweet potatoes

4 large carrots

1 large onion

1/2 C butter

8 large sage leaves

2 tbsp minced garlic

1/8 C herbs de Provence

Sea salt, to taste 

1/4 C olive oil

1. Preheat oven to 450 degrees.

2. In a skillet, heat butter, garlic, and sage. 

3. Wash and cut up vegetables into small pieces. 

4. In a large, deep baking dish, place chicken in dish, and lay vegetables around chicken. Cover all items in olive oil, then season all with Herbs de Provence and sea salt. Cover all with sage butter mix. 

5. Bake all items in oven for 45 minutes. 

After you lay the food on the plates, you can use the drippings to cover the the meal. The sweet potatoes add a dash of sweet to the meal. Making it delicious and interesting. 

I hope you all enjoy this meal as much as my family did. I made this meal for my family on Sunday, and it was such a hit that we plan on recycling it tomorrow!

 

Enjoy!

~Summer