Blog Archives

Pan Seared Chicken, Roasted with Cherry Tomatoes and Olives

Chicken-2Bwith-2BTomatos-2Band-2BOlives

Pan Seared Chicken, Roasted with Cherry Tomatoes and OlivesServes 6 1 tablespoon olive oil6 chicken thighs, skin-on, but excess trimmed2-4 cloves garlic, thinly sliced1/4 onion, diced1-2 pounds cherry (or grape) tomatoes, halved1/4 cup Kalamata olives, halved1/4 cup green olives, halved.

Posted in Chicken, Garlic, Olives, Roasted, Tomato, Wine

Roasted Cod on Shingled Potatoes

Rosted-2BCod-2C-2BReady-2B2

Roasted Cod, on Shingled PotatoesServes 4 I’ve had people ask me how to eat the foods they love and still be able to maintain their weight or continue to lose weight. It is a common theme on MakeYourSomedayToday, my motivational

Posted in Basil, Cod, Fish, Lemon, Oregano., Potato, Roasted

Christmas Dinner

NY-Strip-Roast-2

I had never made a boneless New York Strip roast before, and I broke my cardinal rule of party planning (never make a dish for the first time the day of the party.) Fortunately, as you can see above, all

Posted in Beef, Carrots, Feast, Garlic, Grilled, Peas, Potato, Roasted, Salad

Roasted Brussels Sprouts with Mushrooms

Cod-Roast-Brussels-Roast-Fingerlings

Roasted Brussels Sprouts with MushroomsServe 6 Served here with roasted fingerling potatoes and a baked Atlantic cod. 1 pound fresh Brussels sprouts (approximately) halved it they are large1 pound mushrooms, any type, washed and sliced4 tablespoons olive oil, dividedSeasoning of

Posted in Baked, Brussels Sprouts, Cod, Mushrooms, Potato, Roasted, Side DIsh

Bacon-Spinach Mashed Potatoes

Bacon-Spinach-Mashed-Potatoes

Bacon-Spinach Mashed PotatoesServes 6 (approximately 1/2 cup or 4 ounces by weight) 3 medium Yukon gold potatoes, peeled and quartered1 teaspoon olive oil3 cloves garlic, smashed and minced1/4 cup (2.5 ounces by weight) Fage Greek yogurt2 tablespoon real bacon bits

Posted in Beef, Garlic, Potato, Roasted, Side DIsh, Spinach, Vegetables

Roasted Carrots and Peas

Roasted-Carrots-and-Peas

Roasted Carrots and PeasServes 6 6 large carrots, peeled, and cut in quarters lengthwise2 cups frozen peas, thawed1 tablespoon olive oilSeasoning (black pepper, coriander, garlic powder, onion powder is what I used) Preheat oven to 450 and place a baking pan

Posted in Carrots, Easy, Peas, Roasted, Side DIsh

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