Sheet Pan Greek Lemon Chicken

 

Sheet pan dinners.  I’ve bought the cookbooks and have read dozens of recipes.  But, haven’t really tried any to speak of.  Tonight I dove into the deep end.  And, I may stay there!  Thanks to The Kitchn and their Sheet Pan Greek Lemon Chicken we had an amazing meal.

I headed to the kitchen to start prepping and Connie followed to sous chef.  We were both pretty surprised at how easily it came together.  Then, into the oven for 30 minutes, followed by another 20 since the potatoes weren’t quite done and the chicken thighs weren’t quite up to temperature.

Now, these were all ingredients we love.  But, the glorious way they came together as this dish roasted?  WOW, just WOW!  The only thing I’d change would be to put together the marinade and pop the chicken in it early in the afternoon.  Give an opportunity for a bit more of that fantastic flavor to permeate the meat.  A five out of five for sure!

Ingredients:

2 lemons, zested, one juiced – or both if you need it

3 T olive oil

2 cloves garlic, minced

2 t dried oregano

1 t salt (I omitted this)

½ t finely ground black pepper

4-6 bone in skin on chicken thighs

2 T olive oil

2 medium potatoes, Yukon God, peeled and sliced

1 red onion, sliced

2 c grape or cherry tomatoes

4 oz feta cheese, broken into chunks (the slabs were 5 oz so that’s what I used)

½ c pitted olives (I used Kalamata)

 

Directions:

Mix the lemon zest, 2 T of the lemon juice, the 3T of olive oil, the oregano, salt and pepper.  Rub the mixture between the chicken thighs and the skin.  Let it marinate in the fridge for 1-3 hours.  We did 20 minutes and it was too short a time.  

Mix the 2 T of olive oil and the 3 T of lemon juice and toss that with the vegetables.  I didn’t use all the marinade so wound up adding that to the veggies also.  Spread all of this on a sheet pan.  Put the chicken thighs on top.  

Roast for about 40 minutes or until the chicken reaches 165 and the potatoes break easily.

Be sure to serve with some of the juice.

adapted from The Kitchn

Chicken Cacciatore and Glazed Carrots plus Sausage Chowder for Lunch

 

Every once in a while I pick up a cookbook and really want to cook my way totally through it.  Comfort in an Instant is one of those.  Even though it’s an instant pot cookbook I’ve done the time math and many of the recipes are quicker on the stovetop.  Risotto is ten minutes to reach power, six under pressure and ten to decompress.  Twenty-six minutes versus twenty-five on the stovetop…  Yes, I do think in numbers and Excel spreadsheets 😊   At any rate, this is really a fun cookbook.  Among the half dozen try now recipes was Chicken Cacciatore.   

Then, after a run through Aldi’s we stopped at Ollie’s to browse the cookbooks.  Where I found Field to Fork.  A collection of recipes from the Old Farmers Almanac.  I opened it to Maple Orange Glazed Carrots and that was all I needed to see.  Into the cart.   

While I was fixing dinner I also made a pot of The Brick’s Sausage Stew.  The Brick is a hole in the wall dive bar in Jonesville.  We’ve been there once.  I can’t particularly recommend it but it’s an institution so is worth a visit.  While I was doing my friend Gail’s review a couple of days ago we started chatting about soups and how good they are this time of year.  She texted me the recipe today and the rest is history.  Lunch tomorrow will be really good!

What did we think about the Chicken Cacciatore?  A five out of five.  Ditto the Maple Orange Glazed Carrots.  Those were amazing.  A dinner that left both of us totally satisfied and looking forward to making both dishes again.

 

Chicken Cacciatore

Ingredients:

2T olive oil

2 lbs bone-in, skin on chicken thighs

Salt and freshly ground pepper

4 oz cremini or white button mushrooms, thinly sliced

1 small yellow onion, thinly sliced

1 small bell pepper, thinly sliced (I used green, the recipe called for red)

2 cloves garlic (I used minced)

¾ c canned diced tomatoes and their juice

¼ c dry white or red wine (I used white)

2 large sprigs rosemary (I used ½ t crushed)

2 T drained capers

 

Directions:

This recipe works on the stovetop, in an instant pot and in a slow cooker.  I chose the stovetop because the math worked out that that was the quickest method.  Therefore all of the instructions are based on that…  

Heat the olive oil.  Sprinkle the thighs with salt and pepper.  Brown both sides.  Remove the thighs from the skillet and add the onion, pepper, mushrooms and garlic.  Cook until they’re tender.  It’ll take about five minutes.  Add in the tomatoes, wine and rosemary.  Cook for a couple of minutes to tighten the sauce.  Add back the thighs.  Cook on low for another 10-15 minutes.  Or, you can use medium and shorten the time.  Add in the capers just before serving.

Here's how it looked:

adapted from Comfort in an Instant by Melissa Clark

 

Maple Orange Glazed Carrots

Ingredients:

4-6 large carrots (I used baby carrots cut into coins)

1 T butter

¼ c maple syrup

2 T frozen orange juice concentrate

Pinch of salt

Pinch of ground nutmeg

Chopped walnuts – optional for garnish

 

Directions:

Cook the carrots until tender.  Drain and set aside on a warm stove. In a small skillet melt the butter and mix in the other ingredients.  Toss the carrots with the glaze.

adapted from Field to Fork

 

The Brick’s Sausage Chowder

 Ingredients:

1 package sausage (I used Polish Kielbasa) cut into medallions

1 medium onion, diced

1 medium green bell pepper, diced

4 Yukon gold potatoes or 2 large russet potatoes, diced

1 can hot chili beans

1 can diced stewed tomatoes

1 4 oz can of diced green chiles

1-2 T brown sugar

1-2 T chili powder

1 t garlic powder

 

Directions:

Saute the sausage, onion and bell pepper in olive oil just until softened.  Add the other ingredients, cover and simmer until the potatoes are cooked through. 

Thank you Gail!

 

 

 

Simple Recipes

Sometimes the simple recipes are just as fabulous as the complicated ones.  The chicken wings we made for the ARC of Indiana fundraiser.  Or the tomato, zucchini, yellow squash gratin I made to use up extra produce. 

Let's start with the chicken wings.  For years I made La Brea Tar Pit Chicken Wings.  They are fabulous.  Then, I found A Taste of Palm Springs and a wing recipe with sherry, brown sugar and soy sauce.  Our grandkids were coming over for a weekend.  I knew son David would want to watch football so I did an appetizer bar for lunch.  Everyone devoured the wings.  Since then I've made them half a dozen times.  My brother's mother-in-law declared she had never eaten a chicken wing and promptly demolished half a dozen.  They're that good.  The last time I made them was for a fund raiser.  You take 75-100 bites and folks wander around and nibble.  We sold out in 15 minutes.  Yup, 15 minutes. 

Next up is the gratin.  There's a produce stand down the road.  They have a $1 per basket close out shelf.  That's where I start.  I went in looking for tomatoes and wound up spending $4.  Six large tomatoes, eight yellow squash, seven peaches plus four plums and the most overloaded basket EVER - with seventeen bananas.  Yes, you read that correctly.  SEVENTEEN.  In addition to the jalapenos, goat cheese and cherry tomatoes to use up, I now had a full bag of other produce.  Research time.  Eatyourbooks.com, New York Times, recipes I've scanned in at home, recipes I've scanned in at the office.  Some really great recipes.  But, what to make for an actual dinner in an hour?  Had to be quick.  Gourmet's Quick Kitchen had this wonderful gratin recipe.  It called for grated parmesan on top.  But, my elbow hurt from all of the work on the computer at the office.  So, I chopped off a piece about 1" long and 1/2" square.  And, proceeded to chop the heck out of it.  That turned out to be the difference between a four and a five.  Remember, we score dishes one thru five.  This one was a five. 

Bananas.  Still had that mountain of bananas to work my way through.  And, I'd gotten some apples from our Imperfect Produce box.  There was a recipe for a banana, apple, walnut Waldorf salad.  Sounded perfect. 

Still needed a protein since I'd not had any all day.  Shrimp poached in white wine would be perfect.

Here are the recipes...

Taste of Palm Springs Chicken Wings

Ingredients:
5 lbs chicken wings (fyi - the Costco wings are pre-cut but there are only 12 per pack with three packs for 5 lbs - the recipe says it makes 50-60 pieces.  It does not.)
1 c brown sugar, packed
3/4 c sherry
1/2 t dry mustard
1 c soy sauce
2 cloves garlic, minced

Directions
Separate the wings into two pieces after you've cut off the tips.  Bake the wings at 350 for thirty minutes.  I usually use a piece of aluminum foil on the half sheet so the clean up is easier!  While the wings are starting, heat the sauce ingredients.  Pour the sauce over the wings and bake for another two hours.  You want the wings to be totally glazed.  There may be a bit of sauce left but there shouldn't be much.


Tomato Zucchini Gratin

Ingredients:
1 large tomato
1 small zucchini
1 small yellow squash
6 large leaves basil
1 t minced garlic
2 T olive oil
2 T freshly grated parmesan cheese

Directions:

Cut the zucchini and yellow squash into 1/4" slices.  I got about 11-12 slices from each.  Cut the tomato into 1/4" slices then cut those in half.  Drizzle one tablespoon of the olive oil in a 9" pie plate.  Top that with the garlic.  Then layer over the vegetables.  The recipe called for one layer but I already had a baking dish for two so that's what I did.  On the first layer, sprinkle half the basil and half the parmesan.  Ditto the second.  Then drizzle the gratin with the remaining tablespoon of olive oil.  Bake at 425 for 35 minutes. 


Apple Banana Waldorf Salad

Ingredients:

1 t orange zest
1 T seasoned rice vinegar
1/4 c mayonnaise
dash of nutmeg
1 apple, cored and diced
1 banana, peeled and sliced
1 stalk celery, diced
1/2 c chopped walnuts or pecans, toasted

Directions:
Mix the orange zest, vinegar, mayonnaise and nutmeg.  Either toss everything together or make a deconstructed version like I did.

Roasted Rosemary Chicken

Let's have a show of hands of all of you who would have ever guessed that the best roast chicken recipe EVER would come from the Cake Boss?  Mine was certainly not raised!  Several months ago I stopped at The Christmas Tree Shop while I was at my Greenwood office.  I had about half an hour and wanted to pick up some bows for the window boxes at home.  While I was there, I looked at the cookbooks.  There were several I wanted and four of those came home with me.  I kept saying to myself that four was excessive but I really wanted them and they were all cheap.  The Small Plates one from Williams Sonoma was $1.99 and this one was $6.99.  So, I rationalized my way right up to the cash register.  As it turns out Small Plates is probably my favorite cookbook of the year.  This one may well turn out to be my second favorite.  It's Italian home cooking at it's best.  Now, we don't watch tv so I'd never even heard of the Cake Boss, much less watched him!  But, I did have fun reading his cookbook. 

Typically over the holidays we have a Girls Night Out dinner.  Those of you who've read this blog for a while know that GNO is a group of gals who've been getting together for about 20 years.  We used to meet monthly at a bar and have a grand time.  Now, we're much more likely to gather at someone's home and have a pitch-in.  That's what a bit of age does for you!  Judy and Carl do Halloween.  We do Christmas.  Except that this year we just couldn't find a weekend that'd work - except for this past week.  We were still missing a couple of gals and a few husbands/beaus but we got most of us together.  And, thanks to a very forgiving floor plan at our house, we all got to eat at one table. 

I said I'd make the meat and everyone else pitched in the sides.  Just about that time I read this roast chicken recipe.  And, I saw two more.  One from Ina Garten that I think was called engagement chicken.  I can't remember where I saw the third.  But, this was the one that stuck.  It was so easy.  And, it was the best roast chicken EVER.  Leftovers were spectacular.  Particularly with gravy made from the drippings.  Connie even had seconds on the gravy.  First time I've seen him do that in the twelve years we've been together.  I do believe that I've found the best recipe and will not make another roast chicken recipe.  I used to think I'd just keep trying new recipes for dishes even though I'd found one that was fabulous.  But, the older I get the more I appreciate finding THE ONE.  I hope you enjoy it as much as we did.  And, I apologize for the fact that the photos aren't great.  It was a bit busy in my house when they were originally coming out of the oven.  So, you're seeing a leftover chicken...  Trust me here.  The skin was crispy and crackly and faintly scented of lemon and garlic.  The meat was tender and moist.  Perfection!

And, my friends?  Perfect also :-)

Now, let's get to the recipe then I'll show you how the process looked...

Roasted Rosemary Chicken

Ingredients:
1 small lemon quartered
1 small Spanish onion, quartered
1 small head garlic, cloves peeled
2 sprigs rosemary, chopped into 2" pieces
Kosher salt
freshly ground black pepper
1 whole chicken, 3- 3 1/2 lbs.
1 T unsalted butter, softened at room temp
1 T coarsely chopped flat leaf parsley

Directions:

Toss the lemon, onion, garlic and all but a couple of pieces of the rosemary with the salt and pepper.  Stuff that mixture into the cavity of the chicken.  Put the remaining rosemary under the skin of the breast of the chicken.  Lightly salt the chicken and loosely cover it with plastic wrap.  Make sure you're using a pan with sides as the chicken will release moisture!  Place it in the refrigerator overnight.  Bring the chicken to room temperature prior to roasting it.  That should take about 20 minutes.  While the chicken is getting up to room temp, preheat your oven to 425.  Dry the chicken with paper towels then put it in a roasting rack or a cast iron skillet.  Slather it with the butter.  Roast it for 45 minutes to an hour or until the thigh meat is 165F.  Remove from the oven and allow the meat to rest for 10 minutes prior to carving.  The drippings will make fabulous gravy.  But, that being said, the first night you really don't need any gravy for this...  It's the leftovers that will totally appreciate gravy.  Leftovers with some nice redskin potatoes.   And, maybe a little broccoli or some Brussels sprouts.

recipe adapted from Italian Cooking with the Cake Boss

Scotch Dinner

We are blessed with some of the most wonderful friends.  And, once in a while we get to celebrate something really fun with some of them.  Like Mark's retirement.  Time for Scotch and dinner. 

And, you can see our furry kids really wanted to join us.  But, they know better than to come in a room where humans are eating...

Dinner was to be pork tenderloin wrapped in bacon and served with a bourbon glaze, sweet potatoes and cauliflower gratin.  Except that Connie and I didn't communicate well.  He thought I had a pork tenderloin thawed so he put the ones from the grocery into the freezer.  Then, thanks to a big project at our office that HAD to be finished, he got to the house well after we'd started the other dishes.  There was simply no time for thawing pork tenderloins.  Thank goodness for buying and freezing chicken thighs.  Those are easy to thaw.  Not quite as easy to wrap with bacon, but easier to thaw :-)  Since we were celebrating Mark's retirement with a really nice bottle of Scotch, my intent was to use Scotch (our regular brand, not the really good stuff) in the glaze.  The recipe below reflects the way I actually made the dish.  Which turned out to be a fabulous dish in spite of the substitution.  And, in spite of the fact that the bacon simply wouldn't stay on the chicken...

I wanted to do something with cranberries and apples for the sweet potatoes.  A hunt through recipes I've saved didn't bring up anything I wanted to make.  But, there was a recipe on food.com that I could use as inspiration.  The cauliflower gratin was a recipe that I'd clipped from a magazine and tucked into an envelope of recipes to try soon.  Eons ago.  I have NO clue which magazine it came from.  I do wish they'd identify their recipes at the end of each because I really try hard to give credit as credit is due...  I'm assuming the bacon wrapped pork tenderloin/chicken is from Midwest Living.  It's credited to Chef Beth Murphy, Old Town Ale House. 

Bacon Wrapped Chicken Thighs with Scotch Glaze

Ingredients:

4 chicken thighs (I'd recommend removing the skin)
8 strips thick cut bacon
1/2 c dark brown sugar
1 t Chinese five spice powder
1/2 c Scotch (we use Dewar's)

Directions:

Preheat your oven to 350. Par cook the bacon in an oven proof skillet just until it starts to brown.  Leave the bacon fat in the skillet.  Wrap the chicken thighs with the bacon and secure it with tooth picks.  Mix the brown sugar and Chinese five spice.  Pat the chicken thighs with the brown sugar mix.  Saute in the bacon fat until the bacon is browned.  Remove the skillet to the oven until the chicken is cooked through.

adapted from Chef Beth Murphy


Cauliflower Gratin with Almond Crust

Ingredients:

1/4 c butter
1 head cauliflower, separated into florets
1 small onion, chopped
2 garlic cloves, minced
2 T flour
2 t chopped fresh thyme
1/2 t salt
1/2 c whipping cream
1 c grated Gruyere cheese
2/3 c panko
1/4 c sliced almonds
1/4 c grated Parmesan cheese

Directions:

In a large skillet, melt the butter.  Add the cauliflower and onion.  Saute for about 8 minutes, then add the garlic.  Stir in the flour, thyme and salt.  Then, once the cauliflower is thoroughly coated with the flour, pour the mix into a greased casserole.  Drizzle it with the cream.  Then, top it with the Gruyere, followed by the panko, then the almonds then the Parmesan.  Bake at 400 for 20 minutes.


Sweet Potato and Apple Casserole with Cranberry Relish

Ingredients:

1 large sweet potato, peeled and sliced about 1/8" thick
2 apples, sliced about 18" thick (I didn't peel them)
1 12 oz package cranberries
1/2 c dark brown sugar
1/4 c orange juice concentrate
1/4 c Scotch
1 t Chinese five spice powder
1/4 c butter
1/2 c chopped pecans

Directions:

In a medium saucepan, par cook the sweet potato until it is slightly softened but not mushy.  Ours took 5-8 minutes.  Drain the sweet potato.  In a casserole, layer the sweet potatoes and the apples.  I used three layers of each.  In a medium saucepan, mix the cranberries, brown sugar, OJ, Scotch and five spice powder.  Cook over medium heat until the cranberries pop.  Stir in the butter.  Once that's melted in, pour the relish over the sweet potatoes.  Top with the chopped pecans.  Bake at 350 for 30 minutes. 

adapted from Food.com

Chicken Grand-mere Francine

Somehow our schedule has gotten REALLY busy.  Seems busier than normal.  In the span of eleven days we've had a wine dinner, two trips to the theatre, a football game, a party, dinner with a friend, sushi with the crew from Chef Joseph's, dinner with two different couples and a birthday party.  Yes, that's right, something planned ten days out of eleven.  That meant that actually getting home and being able to fix dinner was a good thing.  I was exhausted from a crazy workload at the office and some big projects at the house.  So, I wanted to fix something easy.  Usually nothing from Weekend in a French Kitchen qualifies as easy AND has an ingredient list that's on hand.  My friends had been raving about Chicken Grand-mere Francine.  I either had everything or a close substitution.  Chicken it was.

Now, first let me tell you about the yard...  We never dreamed when we moved in that the yard would basically be a layer of sod over fill.  We tried to plant a couple of the starts we'd brought along and had to chisel out holes.  It was miserable.  Two of the areas where we wanted to plant had some pretty good slopes.  That meant we could have retaining walls built and topsoil tilled in.  One's shaded by a locust and a pear.  Pear trees don't have a terribly long life span so we don't know how long that one will last.  The locust is a bully.  The roots are upending our driveway and the sidewalk to the front porch.  And, they're right on the surface.  Plus, it's a filthy tree.  There's always some detritus from it.  But, it's huge and having it taken down would be really expensive.  So, replacing it will just have to wait.  Given all that we decided to work with the trees we have.  The guys put some big boulders in to match the one that was already there.  Then, they lined the rest of the bed with stones.  We proceeded to put almost all of our hosta in.  And, the Solomon's Seal, epimedium, astilbe, columbine and meadow rue.  We'll want to fill in with more of everything next spring.  But, for now it looks great.  The other part of the shade garden will be hellebore, heuchera and some daylilies in the partial shade.  The sun garden has two tiers.  I've put in rhubarb and red sorrel.  Space has been left for more rhubarb plants along with kale and Swiss chard.  Then, we've got bee balm, Echinacea, rudebeckia, lilies, iris, daylilies, Siberian iris, horseradish, daisies, peonies and loads of other sun plants.  Here's how everything looked and looks. 

Back to chicken.  We didn't have celery root.  It's always a challenge to find at the grocery and we didn't want to start the hunt.  So, we decided to leave it out.  I had red potatoes and not Yukon Gold.  They'd work just fine.  No Cipollino onions so a large onion cut into chunks would have to work. So, the dish began.  First, you sauté the skin side of the chicken until it's golden brown.  We prefer thighs so that's what I used.  You remove the chicken to a plate and pour off all but two tablespoons of the fat.  Then, you add butter, onions, shallots, garlic and thyme.  Now, the recipe called for something I'd never done.  You separate but do not peel the garlic cloves.  Ok, I'd try it.  After everything gets a little browned, you add the potatoes and bacon.  Cover the pan and cook for ten minutes, stirring a few times.  Then, the chicken goes back in along with some chicken broth.  The whole shebang goes in the oven for 25 minutes.  You proceed to either putter in the kitchen and drool or sit in the living room reading the paper and drooling.  Yes, it smells that good.  And, it tastes as good as it smells!  When we post dishes for Weekend in a French Kitchen, we don't include the recipe.  But, you'll be able to tell a LOT from the photos!

Cornish Game Hens with Citrus, Herb and Whiskey Glaze

Time is flying.  It's the second Wednesday of the month.  So that means it's time for Blogger C.L.U.E. Society.  Each month we're assigned a fellow blogger.  Then, our task is to find a recipe from that blog that fits the theme of the month.  And, in my case, to NOT make a list of twenty other recipes to try...  I fail that one every time.  My fellow bloggers in the Blogger C.L.U.E. Society are a group of fabulous cooks.  I could pretty much cook my way through any of their blogs.  Lemons and Anchovies was no exception.  I mean, just take a look at her home page:  Lemons and Anchovies.  Don't you want to get up from your nice comfy chair in front of the computer and head to the kitchen and start cooking?  Me too!

This month's theme was grilling.  I finally narrowed my choices to Lemongrass Chicken Salad, Sun Dried Tomato Pizza and Cornish Game Hens with Citrus, Sage and Whiskey Glaze.  Back and forth.  To and fro.  All of them sounded wonderful.  So, you know what decided my choice?  Connie asked for fried sage leaves.  Game hens it was.  

These were so easy to put together and so fabulous!  Thank you Jean :-)  Since Connie's not a fan of polenta, I served these with some leftover white rice from Chinese carryout.  That sounds kind of blah, doesn't it?  Not if you kick it up a few notches with some of Amanda Cohen's herb flavor bombs.  It's a New York Times recipe I've had on my list for several weeks.  I thought it'd go well with the game hens and was right.  But, this post is about the game hens so let's chat about them and about Jean. 

First, Jean.  She live in the San Francisco Bay area.  Like me she collects cookbooks.  And, like me she started blogging to make a dent in her "recipes to try" list.  And, like Connie and me, she and her hubby love to travel.  I have a feeling we'd all have a delightful evening of great food, wine and conversation!  If only she lived a bit closer...  Now, here's a link to the recipe (and drool inducing photo!) on Jean's blog:  Cornish Game Hens with Whiskey Herb Citrus Glaze.

What did I do similarly and what did I do differently?  Let's start with the cooking method.  Jean roasted hers in a cast iron skillet.  I used the grill.  It was a bit too hot so I managed to burn the skin and had to cut the bird in half and cook it cut side down for the balance of the time.  Jean used tangerine jam but I had to settle for orange marmalade.  It looks, however, like we had similar outcomes - a fabulous Cornish game hen! 

 

 

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• Artichoke and Green Chile Stuffed Mushrooms by Jean from Lemons and Anchovies
• Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan by Kathy from Bakeaway with Me
• Bourbon Baked Beans by Stacy from Food Lust People Love
• Classic Southern Potato Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
• Cornish Game Hens with Citrus, Herb and Whiskey Glaze by Kate from Kate's Kitchen
• Crinkle Sugar Cookies by Lisa from Authentic Suburban Gourmet
• Crockpot Chili Dog Sauce by Kelli from Kelli's Kitchen
• Grilled Asian-Style Chicken by Christy from Confessions of a Culinary Diva
• Grilled Chicken Shish Tawookby Sue from A Palatable Pastime
• Grilled Salmon with Mojo de Ajo by Kathy from A Spoonful of Thyme
• Grilled Southwestern Chicken Salad by Aly from Cooking in Stilettos
• Grilled Zucchini with Sea Salt and Lemon Zest by Christiane from Taking on Magazines
• Lemintini by Anna from annaDishes
• Marinated Grilled Flank Steak by Debra from Eliot's Eats
• Oklahoma Spicy Baked Beans by Lea Ann from Cooking on the Ranch
• Spatchcock BBQ Chicken by Wendy from A Day in the Life on the Farm
• Steak Kabobs by Liz from That Skinny Chick Can Bake
• Sweet Potato Turkey Burgers by Lauren from Sew You Think You Can Cook
• White Bean Tomato and Basil Salad by Rebekah from Making Miracles
• Zesty Grilled Ham Steaks by Heather from girlichef