Chicken en Papillote
This is such an easy, yet fancy presentation for a special dinner night. Prepare the packets ahead time if you like then pop them onto the hot sheet pan.
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This is such an easy, yet fancy presentation for a special dinner night. Prepare the packets ahead time if you like then pop them onto the hot sheet pan.
Not a holiday goes by that my sister doesn’t say, “you are making pot pies, aren’t you?” I’ve posted about Pot Pies before, but as we enter Thanksgiving and Holiday
Oven Roasted Summer Tomatoes makes about 4 cups 4 pounds Roma tomatoes, Heirloom tomatoes or any good, in season Summer Tomatoes, cut in half, lengthwise or quartered, depending on size
Grilled Lamb Chops with Salsa Verde Italiano 1 rack of lamb chops, “frenched”—bones trimmed clean 2 tablespoons Juniper Provence Spice Mix or other herbes de Provence spice Salt and Pepper
October means cooking with Pumpkin, in every way I can! I’m not a big pumpkin pie fan, but this savory dish is so satisfying and it reminds me of fall
These are always popular in my house! When I bake extra I have to hide them in the freezer so my sister doesn’t steal them! Chicken Pot Pies 4 chicken
Juniper Provence Cream Potatoes Makes 8-10 servings 2/3 cup white wine vinegar 6 tablespoons coarsely chopped shallots 3 tablespoons Juniper Provence Spice Mix 6 tablespoons flour 3 cups vegetable broth
3 pounds potatoes-red, gold or russet, unpeeled, cut into 1 1/2” chunks or wedges 2 tablespoons olive oil 1 1/2 tablespoon Juniper Provence Spice Mix Preheat oven to 425° Toss potatoes in
1 4 to 6 lb roasting chicken, rinsed and patted dry (or cut up chicken pieces) 4-6 garlic cloves, peeled and smashed 1-2 Tablespoon butter, softened 1 Tablespoon olive oil
2 cup toasted nuts, preferably, halves 1 tablespoon walnut or vegetable oil 1 tablespoon butter, melted 1 teaspoon salt 3 tablespoons Juniper Provence Spice Mix Preheat oven to 300° Line a