For the last few years, we’ve had a special addition to our Christmas season – celebrating Hanukkah with our good friends. That may seem strange, but it’s been such a blessing! As Christians, it’s humbling to get an authentic, up close look at some of the traditions and prayers Jesus would have participated in.
Our friends have been gracious enough to include us in their celebration and humor me in my attempts to make some of the traditional food. Latkes, of course, are a Hanukkah staple and these are just perfect – crisp on the outside and the lemon and thyme give them a bright, fresh taste.
Have you ever cooked on a budget? I don’t mean picking between name brand or store brand or using a coupon – I mean having only a few dollars for food and needing to stretch it. For millions of Americans, food insecurity is an everyday reality.
As a food blogger, it’s easy to get wrapped up in the world of fancy ingredients and latest trends. It’s easy to forget that the plentiful food and well-stocked pantry we have is privilege – but it’s one I really don’t want to take for granted.
September is Hunger Action Month – a time to bring attention to food insecurity. According to the US Department of Agriculture, 1 in 8 Americans were food insecure in 2017. That’s 40 million people – more than 12 million of which are children – with a lack of consistent access to enough food for an active, healthy life.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
For me, it is so, so easy to go into these event weeks and make all sweet dishes. The desserts are always a treat and while #appleweek is a great excuse to try out some really fun ones, I always try to make a conscious effort to work in some savory things too. Getting to try out this Swiss Diamond XD Nonstick Roasting Pan was a great reason to make this gorgeous chicken for our dinner one night and it was so, so good.
Because you’re starting with a whole, fresh chicken, it does take longer to cook – but the time is largely hands off. I threw potatoes, onions, and apples in the pan too, so this was pretty much a on-dish meal for us – I just added a simple side salad.
Also, this pan is totally dreamy. I never knew a roasting pan could cook so evenly! Or clean up so easily! While I’ve typically only used my roasting pan for holiday turkeys, this pan will surely be in heavy rotation around here.
You can enter to win a cookware set from Swiss Diamond, and lots of other great prizes from #appleweek sponsors, here: a Rafflecopter giveaway
3-4 lb. whole chicken
1 lb. new potatoes
1 onion, cut into wedges
2 apples, cored
2 Tbsp. olive oil
Salt and pepper, to taste
1 sprig rosemary, removed from the stem and roughly chopped
1 cup apple cider
1 1/2 Tbsp. brown sugar
1 Tbsp. sherry cooking wine
1 tsp. grainy mustard
Preheat the oven to 425 degrees F.
In the bottom of the roasting pan, combine the potatoes, onion, apples, and 1 Tbsp. of olive oil. Toss to evenly coat and season with salt and pepper. Place the chicken on top. Rub with remaining olive oil. Season with salt and pepper and liberally sprinkle with rosemary.
Cook the chicken for approximately 1 hour 20 minutes, until a meat thermometer reads 165 degrees.
About a half hour before the chicken is done, combine the cider, brown sugar, sherry cooking wine, and mustard in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove from the heat and let cool, whisking occasionally, until thickened, about 10-15 minutes.
When the chicken is done, pour the cider glaze evenly over everything, and tent the pan with foil. Let rest for 10 minutes before carving.
Want to see what other apple dishes are cooking up today? Here are Thursday’s Recipes:
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
I’m almost embarrassed to admit this, but I just bought my first sheet pan this year. As in, 2018. I’ve always just made do with cookie sheets but I was super excited about the idea of sheet pan pancakes so I bit the bullet early last month and ordered one with my holiday gift cards.
And now I’m kind of obsessed with it. It’s so perfect for cooking up a family-sized batch of whatever and, in the case of the dinner, having one pan to clean as opposed to 3 is great.
This month’s Improv Cooking Challenge is steak and potatoes – perfect for Valentine’s day. And since Valentine’s day is on a Wednesday this year, you’re probably looking for something easy. This is a great option. It’s ready in about 35 minutes and it’s delicious!
You can find more steak and potato dishes from the #ImprovCookingChallenge bloggers in the link up below!
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.
You can also read more about the event on our home page. If you’d like to see previous creations, check out our Pinterest board.
2 lbs. London broil
2 lbs. baby red potatoes
2 heads broccoli, chopped into florets
1/2 cup olive oil, divided
2 Tbsp. balsamic
2 Tbsp. minced garlic
1 Tbsp. thyme
Salt and pepper, to taste
In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Add the London broil to a large resalable bag and pour the marinade over. Seal up the bag, turn a few times to coat, then set aside for 20 minutes to marinate at room temperature.
Preheat the oven to 450 degrees and line your sheet pan with foil.
Place the potatoes in a bowl and add 2 Tbsp. of olive oil. Toss to coat. Add salt and pepper to taste. Toss to coat again then spread on the baking pan. Bake for 15 minutes.
After 15 minutes, remove the pan from the oven and push the potatoes to the side. Add the marinated steak to the middle of the pan.
Add the broccoli to the bowl you used for the potatoes, adding the remaining olive oil and tossing to coat. Season with salt and pepper to taste and toss again. Spread the broccoli out on the pan around the steak.
Return to the oven for 15-20 minutes, until the potatoes are tender and the steak reaches the desired doneness. Let rest 10 minutes before slicing the steak.
Despite the leaves starting to change, summer weather has been hanging on around here. We had several days in the 90s this week! I’ve been doing a little scrambling to get in some last-minute summer dishes on our weekly menu, because I know this won’t last.
I’m loving these afternoons where I can let the kids play in the backyard while I get dinner going on the grill. We’ve been eating on the deck a ton. I’m going to miss it terribly when the weather cools down.
It’s officially November which means my Facebook feed is all “hey! let’s do Christmas!” Don’t get me wrong, I love Christmas and I totally have Christmas prep going here (like, the fill-it-yourself advent calendar I bought about a month ago and have been obsessing over what to put in it), but I also don’t want to brush other holidays under the rug. We did Halloween big (as it should be!) and now I’m thinking about Thanksgiving.
One of the hardest things about coordinating a Thanksgiving dinner is getting everything on the table at the same time. Either space in the oven/on the stove top is at a premium or there are just too many balls in the air to keep track of it all. Using other kitchen appliances other than the stove can help things go more smoothly. I’ve always been a big fan of the slow cooker, but this year I’m excited to throw the instant pot in the mix.
These mashed potatoes are basic, but they’re hands-off and perfect for your Thanksgiving meal. I used my stand mixer to make things go super fast but if you don’t have one (or it’s tied up with other Thanksgiving prep!) a hand mixer would work just fine too.
I’m just starting to get back into some solid meal planning. Even though I’ve been feeling better for weeks, I haven’t been mentally ready to prep big meals more than once or twice a week. We’re on about week 3 of a real meal plan again and it feels good. Even if I’m mostly just doing main dishes and praying that the sides figure themselves out.
These delicious potatoes were mostly an after-thought. We were planning to make dinner on the grill and I decided to throw these on too instead of roasting them. The simple seasonings made them a breeze to throw together but they were still really good. And using a foil packet meant no dishes to clean up – always a plus!
Italian-Parmesan Grilled Potatoes (adapted from Kraft) Serves 4
4-5 red potatoes, cut into chunks
2 tsp. olive oil
2 Tbsp. water
2 Tbsp. Italian dressing
2 Tbsp. freshly grated Parmesan cheese
Salt and pepper, to taste
Parsley, for garnish
Preheat the grill to medium heat.
In a medium bowl, toss together the potato chunks, olive oil and water. Transfer to a large sheet of foil and fold into a packet.
Grill the foil packet of potatoes for twenty minutes, turning halfway.
Once cooked, transfer to a bowl and toss with dressing, cheese, salt and pepper. Garnish with parsley and serve.
You know what I currently have a lot of? Cell phone videos of my kid gagging on green vegetables. Peas and green beans were both an epic fail, so when we got around to trying asparagus with him, I only made a few spears – I knew there would be lots of disgusted faces and spitting it out. To be fair, I don’t know if I’d be a huge fan of plain, steamed asparagus either.
The asparagus in this dish, though, was awesome. My husband said it was his new favorite way to eat it. And a one pot dish = less to clean up, so this was a win all around.
Another win this past week? Getting Jake to eat broccoli without gagging. I mixed it with sweet potatoes and he happily gobbled it up. Why didn’t I think of that before?!
2 boneless pork chops
Salt and pepper, to taste
1/4 cup olive oil, divided
12 oz. red potatoes, cut into chunks
3 Tbsp. balsamic vinegar
1 tsp. tomato paste
1 1/2 tsp. herbs de Provence
1 small red onion, chopped
8 oz. asparagus spears
2 Tbsp. Gorgonzola cheese, crumbled
Preheat your oven to 425F degrees.
On the stovetop over high heat, heat a heavy, oven-safe skillet. Add 2 Tbsp. of the oil and heat until shimmering. Sprinkle pork with salt and pepper. .Add pork to pan and cook until browned, about 3 minutes per side. Remove to a plate and cover with foil. Reduce heat to medium-high and add the potatoes to pan and cook for 2 minutes, tossing occasionally. Remove pan from heat.
In a small bowl, whisk together the remaining 2 Tbsp. oil, vinegar, tomato paste and 1/2 tsp. pepper. Take 2 tbsp. of this mixture and toss with herbs de Provence, onion, and asparagus in a bowl. Add this mixture to the potatoes and stir to combine.
Bake for 25 minutes, stirring about halfway. Place the pork chops over vegetables and bake until the pork is cooked through, about 15 minutes. Top pork chops with additional balsamic mixture and Gorgonzola cheese before serving.