Amazing Roasted Chicken

I am re-posting this as the 1st time I posted it I only had maybe 3 readers and it is a classic never fail dish! Please enjoy.

This is truly an award winning dish! I had been going to  to try and get ideas on what in the world to do with the abundance of cherry tomatoes that I have. I found a roasted chix recipe on epi that used fresh herbs & cherry tomatoes 2 things that I have a plethora of! The original recipe called for marjoram which ironically I do not have in my masses so I used fresh oregano and I think next time I may try using thyme then basil then well you get my drift this is so yummy I think as long as you use fresh herbs you can use any of them. I put a bit of a spin from their original recipe & it was a success!!! I would do this for Supper Club or any family it was awesome!! ENJOY!

Split Chicken Breast (bone in with the skin, I know I always use boneless/skinless, but the skin chars perfectly & seals in moisture)
Cherry Tomatoes about 2 cups (I used more)
EVOO
2 Tb Balsamic Vinegar
Sea Salt
Crushed Red Pepper
1 Tb fresh herb; marjoram, basil, oregano, thyme, whatever you have!
Place Chicken breast on rimmed cookie sheet, drizzle with evoo salt & red pepper well. Allow to marinate a few hours or overnight. Then rinse & pat dry cherry tomatoes, drizzle well with evoo, salt, balsamic & fresh herbs. Pour on top of Chicken and place in 400 oven for 45mins. Allow meat to rest and top each piece of chix with the tomato mix making sure to get some of the juices.

Al’s {soon to be} Famous Greek Dip

A dear friend, Al who resides in Charleston (now) with her adorable family makes this yummy and oh so easy greek dip for all of our Girl’s Get Togethers. Al’s {soon to be famous} Greek Dip is the perfect addition to any party buffet, a great weekend snack, or just a fun app for most any occasion! It is healthy but has alot more glitz than a boring veggie plate.

10 oz Sabra Hummus (I love the Roasted Red Pepper)

1 large cucumber, peeled & diced

1-2 tomatoes, diced

4 oz feta cheese, crumbled

Tzatziki sauce (recipe follows)

Layer ingredients starting with hummus and finally topping with the tatziki. Serve with pita chips and fresh veggies. Doubles wonderfully. You can make ahead. DELISH!!

Tzatziki (Greek Yogurt and Cucumber Sauce)

8 oz plain Greek yougart (strained for an hour or 2 to remove excess moisture)

1 large cucumber, peeled, seeded & excess moisture removed

1 t fresh dill

1 T fresh lemon juice

salt & pepper to taste

Toss everything in the food processor and blitz for a minute. Chill in fridge. ENJOY!!

Michelle’s Pumpkin Chili

UPDATE: I made this for Halloween and it was great! I did make a few changes and am noting them below.

It is Halloween week and it’s all about the PUMPKIN!! For Featured Chef Tuesday I am so excited to share my friend Michelle’s Pumpkin Chili Recipe. It may inspire you to whip it up for Halloween!! I think it sounds so yummy!! Thanks so much to Michelle for sharing!!
1 T. canola oil
1 onion, peeled & diced
1 clove garlic, diced
1 1/2 lb. lean ground beef or turkey (I used turkey)
2 15 oz cans cannellini beans (I used 1 can cannellini & 1 can black)
16 oz. chopped tomatoes (I used 28oz can tomatoes, would use 2 next time!)
1 c. canned pumpkin (NOT pumpkin pie filling!!)
4 oz. chopped green chilies (I used a 7oz can, love the flavor)
1 T. cumin
1 T. chili powder (will use a tish more)
1 t. sugar
1 t. salt
1/2 t. cinnamon
1/2 t. unsweetened cocoa (will do 1 tsp next time)
(I will also add 1 can of chicken broth nest time)
Saute garlic & onion in oil. Add meat and brown. Add remaining ingredients, cover & simmer for approx. an hour- stirring occasionally. Enjoy!!

Check out Blessed with Grace for more Tempting your Tummy Tuesday Recipes

What to do with ALL these TOMATOES?

I mean seriously? I wanted the garden to do well, but this is crazy! I dare to say I have had enough! I can’t even think about a tomato sandwich at the moment! So, I am getting creative and am making things. I took the white bowl of cherry tomatoes and made TOMATO JAM! Yes, it sounds odd, I know but it is really quit savory almost like something that would be an awesome addition to a cheese platter or served with crusty bread and roasted chicken. I have been OBSESSED with finding a recipe for this after hearing it mentioned and finally found a starting point when I found http://www.whiteonricecouple.com/ . Thank-you for getting me started.

Tomato Jam
1 lb tomatoes
1/2 c brown sugar
4 cloves
1 cinnamon stick
3 tsp balsamic vinegar
1/2 lime, squeezed
1 Tb fresh thyme
Place all ing in a non-stick pot and bring to a boil reduce down to a simmer and let go for about a hour. It will thicken. I had enough to taste yum-eeeee and to fill to small jelly jars. I think this will be a wonderful addition to my Holiday Food Baskets!!
Tomato Stew/Soup Starter
This is a really easy way to use your extra tomatoes without the hassle or confusion as to where to store all those jars! I use quart size freezer bags and each bag is a wonderful start to my Homemade Veggie Soup (Tori Darlin’s Recipe will share later!)

6-8 tomatoes, peeled, cored & seeds removed
2 stalks celery, diced
1 green pepper, diced
1 med onion, diced
1 bayleaf
3 Tb sugar
2 Tb red wine vinegar
1 cup chicken broth (or whatever you have on hand)
Toss everything in your good ole crockpot and let simmer on low for about 8hrs.