Roasted Vegetables

I am amazed sometimes at what I discover. How have I missed out on roasted vegetables this long? Roasted carrots are almost my favorite thing ever! Last night, Husband and I were watching T.V. and didn't want to eat frozen foods, but at the same time we didn't want to be stuck in the kitchen with skillets and 10 minute times... because let's face it, sometimes being stuck in the kitchen while preparing a meal sucks. So thats when we decided to just throw some potatoes and carrots in the oven and let them cook for an hour, then we would work on meat.

This is something every college student (and newlywed!) should learn to do. It's not hard at all, just you have to think ahead.

Roasted Potatoes and Carrots

5 medium red potatoes

6 medium carrots 

Olive oil

2 tbsp dried oregano

1 tbsp dried parsley

1. Pre-heat oven to 375

2. Cut potatoes into 1 inch slices. 

3. Peel and cut carrots to 3-4 in pieces, remembering that thicker sections should be shorter than thinner for even cooking time. 

4. Toss all cut ingredients into a shallow roasting pan. Coat with olive oil and toss in the dried herbs. Make sure you toss everything so it's nice and coated before putting it in the over

5. Cook for about 1 hr - 1 hr 10 minutes. Around 35-40 minutes just make sure to take out the pan and shake up the potatoes and carrots so they don't stick.  

Now this isn't a hard dish at all. In fact you can add sweet onions as well (just quartering them) or even something fancy like fennel. It's a pretty standard roasting idea that gives you 10 minutes of prep and an hour to unwind before reheating left over meat or just sauteing some chicken, pork, beef, tofu, whatever your choice. The only thing I wouldn't deviate from is the dried herbs and olive oil.

Updates

I am alive everyone I promise!

I am hoping to get started blogging Bout my awesome food adventurers soon, especially since now I am married (yay) and now living with my husband, not in a kitchen I share with roommates. Also a benefit of getting married is we have an awesome kitchen set up right now,

A lot of friends have been on my back and trying to get me to start blogging again. I suppose I have gotten out of the habit of taking pictures and remember what I cook, but my husband has been encouraging me and last night at dinner, which was an amazing lemon thyme chicken my husband made, I decided to give it a go. I haven't decided if I want to make a new blog, but I know I would lose the few readers I have.

Any who I will be updating soon. You can follow me on twitter (_pathologie)

Apricot Rum Cookies

Yummy =) 

So I made these for gameday (UF vs Tennessee!) And they were wonderful

1 package sugar cookie mix
10-12 dried apricots
3tsp dark rum
1/2 cup margarine
1 egg

1. Follow instructions on cookie mix. Add in apricots and rum. Enjoy =)

What wonderful & fluffy cookies

Crostata two ways

"A crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more "rough" look, rather than a uniform, circular shape" - Wikipedia

Before Baking =) 

So we made these for girls night. It was experiment inspired by a few of Giada's recipes.

Apricot

1/4 cup apricot preserves
1/2 cup marscapone cheese
handful of dried apricots, diced.
1 refrigerated pie crust
sliced almonds for garnish

Pear

2 pears, peeled and thinly sliced
3 tbsp cream cheese
1/4 cup marscapone cheese
1/2 lemon zest
squeeze of lemon juice
sliced almonds as garnish
Cinnamon, Nutmeg

They were alright. Nothing special. The apricot one was a lot better than the pear one. Probably should have used apples since they are a sturdier fruit.  

Yum.

BBQ Pulled chicken

adapted from this recipe.

BBQ Pulled chicken

3 Chicken breasts
1/2 cup Honey Dijon dressing
12 oz Honey BBQ sauce
1 8 oz can pineapple tidbits
2 tbsp Worcester sauce
hot sauce to taste
1 sweet onion

1) Put everything (minus onion) in crockpot on low for 6 hours.
2) About 10 minute before you are ready to eat, sautee onion =)






This was so good. Sadly my camera skills suck hardcore. But It was delicious =)

Update

I haven't forgotten about you. My new apartment has a horrible kitchen and I'm not really motivated to cook much.

Maple- Mustard Chicken Thighs

Maple- Mustard Chicken Thighs

Ingredients

• 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
• 2 tablespoons grainy French mustard
• 2 tablespoons Dijon mustard
• 1 clove minced garlic
• 1/2 teaspoon dried marjoram
• 2 tablespoons maple syrup

Directions

Preheat oven to 375 degrees F.

Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

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The flavor was awesome, I'm just not a fan of thighs.