Roast Chicken with Croutons and Wilted Greens

1 Whole chicken (3.5 to 4 pounds) Try to find a local farmer to buy you chicken from
3 T. extra-virgin olive oil
1.5 T. chopped thyme leaves ( I probably used more I didn't measure)
course salt and ground pepper
1 lemon, halved
1 loaf crusty white bread 8 ounces, torn into chunks
1 bunch arugula
2 tsp. red-wine vinegar

Preheat the oven to 450^. Place the chicken on a rimmed baking sheet; rub with 2 tablespoons oil. Sprinkle with thyme. Season with salt and pepper. Squeeze lemon into cavity; place inside. Roast chicken until juices run clear when pierced between breast and leg or an instant read thermometer inserted in thickest part of a thigh (avoiding the bone)registers 165^, 45 to 50 minutes. Transfer to a rimmed platter.

Place bread on sheet; toss with cooking juices. Season with salt. Bake until croutons are golden 7 minutes. Pourany accumulated juices from platter into a bowl; add croutons, arugula, 1 T. oil and vinegar. Season with salt and pepper and toss. Carve chicken and serve with croutons and greens.

Oven-Roasted Fish and Mushrooms

This was Monday's Everyday Food Shopping List

2 lbs cremini or shitake mushrooms (trimmed), halved if large (I used shitake)
4 T. plus 1 tsp extra-virgin olive oil
2 tsp fresh thyme leaves plus 4 whole sprigs
coarse salt and ground pepper (I used Kosher salt and Watkins whole peppercorns)
4 firm white-fleshed fish fillets, such as striped bass or cod (6ounces each) I used cod because the Publix fish guy said Striped BASS was really expensive (plus he didn't have any)
1/2 c. packed fresh parsley leaves
1 T. fresh lemon juice plus lemon wedges for serving

1. Preheat oven to 450. On a rimmed baking sheet, toss mushrooms with 3 T. oil and thyme leaves; season with salt and pepper. ( put the thyme, salt and pepper in a zippy bag and shook. Roast until mushrooms are lightly browned, 15 minutes.

2. Rub fish with 1 T. oil; season with salt and pepper. Arrange fish over mushroom; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 tsp. oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

My parsley that I just purchased the day before looked like it had traveled a million miles. It probably had, my guess it was from Mexico or California!! Anyway needless to say I can not review the parsley salad.

My husband loved the fish and I liked the fish ( I am not a big fish eater so me saying I liked it is a good review!!)The mushrooms were superb.

Garden-Fresh Chopped Salad with Herb-Ranch Dressing

When I saw this recipe in Good Housekeeping's August edition I knew I had to try it. Any recipe with 4 pts of red/or yellow cherry tomatoes is definitely a recipe for me!!

1 lb. green beans, trimmed and cut into 1-inch pieces
1/2 c. buttermilk
1/3 c. light mayo
2 Tbsp. cider vinegar
2 Tbsp. snipped fresh chives
2 Tbsp. chopped fresh parsley
1 green onion, minced
salt and pepper
8 oz. hearts of romaine lettuce coarsely chopped
4 pts. red and/or yellow cherry tomatoes, each cut in half
2 red, orange, and /or yellow peppers cut into 1 inch pieces
2 avocados, peeled and cut into 1/2 in chunks

1. Heat 3-qrt saucepan of water to boiling on high. Add green beans and cook 5 minutes until tender-crisp. Drain beans in colander and rinse under cold water to stop cooking.

2. Meanwhile in medium bowl whisk together buttermilk, mayo, vinegar, chives, parsley, green onion, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until blended; set dressing aside

3. In 4-qrt or larger cylindrical glass bowl or trifle dish, place half of lettuce, then half of tomatoes; top with all of beans, all of peppers, remaining lettuce, then remaining tomatoes. Arrange avocados on top. Spoon dressing over avocados to cover completely. If not serving right away, cover bowl tightly with plastic wrap and refrigerate salad until ready to serve or up to 4 hours.

4 If serving bowl is not large enough for mixing, transfer salad to very large bowl and toss until well coated with dressing. Makes about 14 cups.

Wacky Mac Veggie Sprials Pasta Salad

I am still in search of the perfect pasta salad. My husband liked this one, but I thought it was a bit normal.

3 cups cooked Wacky Mac Veggie Spirals
1 cup chopped red bell pepper
1 cup chopped green pepper
1 cup chopped yellow bell pepper
1/4 cup chopped red onion
3/4 cup ranch dressing
1/4 cup chopped scallions

In a large bowl, combine cooked Wacky Mac Veggie Spirals, green pepper, red pepper, yellow pepper, onion and scallions; gently toss to mix. Pour ranch dressing over pasta mixture; toss gently to coat. Serve chilled.

The recipe says you can add tuna or chicken to make a main dish.

Ruthie's Broccoli Slaw

My husband's aunt gave me this recipe at one of our wedding showers 10 years ago. At the time I thought she was so original. I had never heard of broccoli slaw. After a few years I realized that the majority of the world knew all about it.

Guess I lived a sheltered life!!

1 package of Broccoli Slaw Mix (I used Dole)
1 package Raman Chicken flavored noodles
Chopped Green Onions
1/4 c. cashews
1/4 c. sunflower seeds

Combine all these together.

To make the dressing mix lightly and pour following over the above mixture.

1/4 c. oil
1/3 c. sugar
flavor packet from noodles
1/3 c. vinegar

Refrigerate one hour or more.

I made this as a side to my Tuna/Cannelli Bean Wrap.

Publix Cole Slaw

I first bought the prepackage of cole slaw in the produce department last summer. Don't laugh but I really had not ever made cole slaw and figured I added mayonaisse or salad dressing. Much to my surprise there is an actual recipe.

1 cup lite mayonaisse or salad dressing
2 tbsp sugar
1 tbsp vinegar
pepper to taste
8 oz of prepackaged slaw
1 can of mandarin oranges drained

Mix the mayonaisse, sugar, vinegar, and pepper then add to slaw. Lastly fold in the mandarin oranges.

Simple for sure.

I used white sugar but my mother has sense told me brown sugar is what she used. Also I used apple cider vinegar, the recipe didn't specify.

Fusilli with Roasted Peppers

Down with CHIPS weekend!!!

Friday I decided to make a bowl of Pasta Salad for the weekend. That way when we have sandwiches for lunch on the go we can have Pasta Salad instead of chips.

This recipe came from Readers Digest Kitchen Secrets. This cookbook is excellent for a new bride or someone leaving mom's house of homecooking. Why? Because along with great recipes it also gives a lot of helpful hints.

Okay here's the recipe:

8 ounces fusilli
1 medium-size sweet red pepper, roasted and cut into 1/4 inch strips
1 medium-size sweet yellow pepper, roasted and cut into 1/4 inch strips
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons minced parsley
2 tablespoons minced fresh basil
2 tablespoons drained capers
2 cloves garlic, minced
1/2 cup diced red onion
1 cup chopped, cored, peeled tomatoes

Cook fusilli according to package instructions until still a bit firm. Drain and place in a large serving bowl.

Add remaining ingredients and toss to mix well. Let stand at room temperature 30 minutes before serving. Makes 4 servings.

To be honest I left the capers out because we aren't big caper eaters.

Enjoy!!!

Tropical Ham Salad

Again I am searching for ham and chicken salad recipe for my sister in laws bridesmaid luncheon, so for our Super Bowl feast I starting trying recipes. I got this Tropical Ham Salad recipe from www.betterrecipes.com .

1 can (15 1/4oz) Pineapple tidbits in its own juice
1-1/2 cup cooked ham strips or cubes
1 cup cubed Cheddar Cheese
2 oranges peeled & sectioned or canned Mandarin oranges drained
1/2 cup mayonnaise
1/2 cup sour cream
Lettuce

Directions:
Drain pineapple reserving 3 Tablespoons juice. Toss pineapple, ham, cheese and oranges. Place on lettuce lined bowl. Mix together mayonnaise, sour cream and reseved juice. Serve over salad.

Now my variation: I mixed the mayo mixture into the ham mixture and served with a cresant ( I had ment to use a tomato basil wrap, but the freshness date had expired.).

My husband's opinion was not very favorable. His reasoning was that he didn't like the oranges with his ham. I thought it was okay, but thought the wrap idea would be better so I think I might try it again as a wrap before I mark it off my lists.

Chilled Tomato & Vegetable Pasta Salad

According to the Hunt's advertisement October is National Tomato Month!!! They are having a contest were they give away $1000 every day. Me, the ever contest enterer (is that a word??). Of course I have not won the contest, but everyday they post a recipe and that is how I came across this wonderful pasta salad.

1 package (12ounces) dry sprozzapeeti pasta, uncooked ( about 4 cups)
1 can (14.5 ounces) Diced Tomatoes in Juice, drained
1 medium cucumber, thinly sliced with seeds removed (about 1 cup)
1 package (4 ounces) crumbled feta cheese
1 can (3.8 ounces) sliced ripe olives, drained
1/2 cup shredded carrots
1/2 cup roasted red peppers, drained, thinly sliced
1/4 cup finely chopped red onion
1 cup Zesty Italian dressing
1/4 cup pine nuts, toasted (optional)

1. Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl.

2. Add tomatoes, cucumber, cheese, olives, carrots, bell peppers and onions;mix lightly. Add dressing;toss to coat. Cover.

3. Refrigerate at least 1 hour prior, or until chilled. Sprinkle with pine nuts, if desired.

I have no idea what sprozzapeeti pasta is, so I used a unique curly pasta that happened to be in the quick sale basket at the Winn Dixie. After reading the definition that I provided a link, too I chose the wrong substitution. But it tasted great so I really don't care!!

Picnic Kidney Bean Salad

Well we are still eating leftover Pork Mexicana. Don't get me wrong I am definitely not complaining, but as far as the side items I needed something fresh. We did a loaded Baked Potato Monday night. So I started thumbing through my cookbook and found a this Kidney Bean Salad Recipe that I LOVE and haven't had in maybe two years.

I found it on the back of a Bush's Light Red Kidney Bean Can.

1 (16oz) light red kidney beans
1/2 small onion thinly sliced
1/2 cup coarsely chopped cucumber
1/4 cup ranch dressing
1/4 teaspoon dill weed ( used 1/2 teaspoon because I LOVE Dill)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium pepper
Shredded Parmesan Cheese

Combine beans, onion, cucumber, salad dressing, dill weed, salt and pepper. Refrigerator until ready then stir in tomato. Sprinkle with cheese.

Broccoli Slaw

Before you get married there is an abundance of parties and showers. My husband's family since we were out of state had one shower for us so there would not be the expense of coming back to multiple events.

Each attendee had to bring a family recipe to share with me. GREAT idea!!! It helped me to see things that he liked as a child. This recipe came from one of his aunts.

1 package of Broccoli Slaw Mix ( Before this I didn't even know there was such a thing)
1 package of Roman Chicken Flavored Noodles
Chopped Green Onions to taste
1/4 cup cashews
1/4 cup sunflower seeds

Dressing
1/4 cup oil
1/3 cup sugar
Flavor packet from noodles
1/3 cup vinegar

Mix lightly and pour following dressing over it. Refrigerate at least one hour before serving.

This is another quick and easy recipe for your summer picnic, family reunion, cookout or potluck.