Roast Turmeric Chicken Leg Quarters 

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Roast Turmeric Chicken Leg Quarters 


We are enjoying my latest #roastchicken immensely, so I made it again without changing a thing.   #RoastedTurmericChicken #ChickenLegQuarters 
& #SourCreanandChivesPotatoes

SEASON w/ #turmeric #garlicsalt #paprika #JohnnysSeasoning & finished w/ “light” sprinkle of #seasalt.  #cheapeats but so delicious!

Oven on 425°, roast on one side 25 min., flip & do other side 25 min. Then I remove chicken, put rack on pan & put chicken back on & back in oven for another 10-15 minutes.  During which time I prepared potatoes & put those in when I did the first flip of chicken…so 30-40 minutes Same temp, done at same time. I needed something refreshing with it, like salad, applesauce, cucumbers???  But it’s about 105° today so I quit there! I’ll have a slice of bread with cold butter lol.


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😀 

Herb-Roasted Chicken and Vegetables

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Herb-Roasted Chicken and Vegetables

This version courtesy of Martha Stewart

*although I used russet potatoes & sweet onions. It’s all good, too easy. And make that gravy!

Stuffing the chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat.

INGREDIENTS

  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
  • Coarse salt and ground pepper
  • 1/2 bunch thyme
  • 1/2 bunch parsley
  • 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
  • 3 medium carrots, cut into 3-inch lengths
  • 1 pound small red potatoes, any large ones halved
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup dry white wine

DIRECTIONS

  1. Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

*mine took longer…just sayin’

 

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Peach Crisp

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Couldn’t resist delish image ♡

PEACH CRISP 

Peach Crisp
Honorable Mention – Contest Recipe 2009! Making fruit crisp has just become the easiest! With three ingredients and 10 minutes, you can have a cozy fruit crisp ready for the oven.

with great FRESH peaches available & recipe this easy? “Make it work” 😀

(We LOVE this! ♡)

 Instructions 

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup cold butter
5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained

Steps

  • 1
    Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • 2
    In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
  • 3
    Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.
 
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AKA Schnepf Farms

HOURS: thursday- Sunday 7:30am-4pm

PLEASE Follow signs and DRIVE TO THE ORCHARDS

COST: $2.20lb

We provide bags & boxes

 

Peaches from Schnepf Farms have been named and featured in Wine Spectator Magazine as the best in the country and for over 50 years, the Schnepfs have continued to extend their season by planting more orchards with different varieties. Peaches like Earligrande, Springcrest, Florida Prince , Florida King are all popular varieties that grow extremely well in the Desert climate.

Our Peach Season begins before any other location in the Country.  Its an incredible season that lasts 6 to 7 weeks!

 

Please NOTE …Availability is affected by Mother Nature

 

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Fresh Pasta

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Fresh Pasta

Recipe courtesy of Mario Batali

Yield:1 pound of pasta, 4 servings

Level: Easy

Ingredients

  • 3 1/2 cups unbleached all-purpose flour
  • 4 extra-large eggs

Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

 

 Recipe courtesy of Mario Batali

with the Food Network

How To Make Fresh Pasta from Scratch

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How To Make Fresh Pasta from Scratch

~ COOKING LESSONS FROM THE KITCHN

 

Note ~ I don’t have a pasta machine so I roll with hand cut, pun intended 😉

In this guide, I’m walking you through every single step in detail, but in reality, fresh pasta comes together quite quickly. Mixing and kneading the dough takes about 10 minutes, then you let it rest for 30 minutes. You can use this resting time to pull together the ingredients for the pasta sauce. After resting, rolling out and cutting the dough takes maybe another 10 to 20 minutes, depending on how fast you go and how many helpers you have.

Speaking of helpers, it helps to have a few. You can definitely do it by yourself, but it’s really nice to have an extra set of hands, especially if you’re hand-cranking the dough through a counter-top pasta roller. Whether working by yourself or with someone else, I find that you fall into a rhythm of rolling the sheets of pasta, cutting the noodles, and sprinkling everything with flour.

Ready? Let’s make some pasta.

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Fresh Egg Pasta

From The Kitchn – via Emma Christensen
Makes enough for about 4 to 6 servings

What You Need

Ingredients
2 cups flour, plus extra for rolling the pasta
1/2 teaspoon salt
3 large eggs

Equipment
Mixing bowl
Fork or dough whisk
Pasta machine (see Additional Notes for rolling pasta by hand)
Baking sheet
Clean dishtowel

Instructions

1. Combine the Flour and Salt: Whisk together the flour and salt with a fork in a medium mixing bowl.

2. Add the Eggs: Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.

Note: You can do this on the counter-top “Italian Grandmother Style” if you prefer, but I find it’s easier and less messy to do it in a bowl. For food-processor instructions, see below.

3. Begin Combining the Flour and Eggs: As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don’t rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don’t worry if you haven’t used all the flour.

4. Knead the Pasta Dough: Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it’s firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.

5. Rest the Pasta Dough: Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.

Note: At this point, the pasta dough can be refrigerated for up to 24 hours. Let it come back to room temperature before rolling.

6. Divide the Pasta Dough: Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.

Note: The name of the game at this point is to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you’re not working (rolled, cut or otherwise) with and keep it covered with a dishtowel.

7. Begin Rolling Out the Pasta: Set your pasta machine to the thickest setting (usually marked “1”). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

8. Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don’t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, I normally go to 6 or 7 on the KitchenAid attachement; for angel hair or stuffed pastas, I go one or two settings thinner.

9. Cut the Pasta: Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.

Note: I find it easiest to roll all the pasta at once before proceeding to cutting it into noodles. I sprinkle the sheets of pasta liberally with flour and overlap them on a floured baking sheet, covered with a towel.

10. Cooking, Drying, or Freezing the Pasta: To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.

Additional Notes:

Pasta Dough in the Food Processor: Combine all the ingredients in the bowl of a food processor. Pulse until combined, then run the processor continuously until a dough is formed. Proceed with kneading and shaping the dough as directed.

Rolling and Cutting Pasta by Hand: It can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn’t stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.

Green Sauce No. 4

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Green Sauce No. 4

– via Bon Appétit

 

 Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Ingredients:

MAKES ABOUT 1 CUP

  • 3 tablespoons white miso
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons tahini
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey, preferably raw
  • 2 cups cilantro leaves with tender stems
  • ⅓ cup sliced chives
  • 1½ teaspoons grated peeled ginger
  • 1 teaspoon ground coriander
  • Kosher salt, freshly ground pepper

Preparation:

 Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.

Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

Recipe by Alaina Sullivan
Photograph by Alaina Sullivan

I posted both versions (same just drafted differently), Bon Appétit’s AND the original source; because I like how BA goes straight to point with recipe AND the OS’s words about it. ENJOY!

The Greenest Green Sauce That Goes on Everything

– via Bon Appétit

BY ALAINA SULLIVAN APRIL 19, 2017

If there’s one thing I do to make my life easier during the week, it’s make a sauce. I fix a small jar’s worth, stick it in the fridge, and rest easy knowing that I’ve got a dependable, phone-a-friend lifeline for after-work meals. A sauce breathes life into humble rice and perks up roasted vegetables. It complements rich meats, makes salads sing, and completes a grain bowl in one swoosh.

There are a million ways to make an herb sauce; this is the version I’ve got on speed dial right now. It’s basically a combination of the ingredients I reach for most often (miso, tahini, honey) blended together with herbs into a single condiment. The result is tangy, vibrant—I may go as far as to say it’s addictive. The flavor is complex, but the process isn’t. If you have 15 minutes and a food processor, you’re there. And it’s very forgiving. I only roughly measure, and I’d urge you to play around and make it your own.

Begin by washing some herbs: a small bunch of cilantro and/or parsley and a small bundle of chives. Don’t sweat exact amounts. Trim away the tough part of the stems and then toss the herbs right into your food processor. Next, grate a knob of ginger (about a 1″ piece) and add that. Squeeze in the juice of 1 lemon and 1 lime, and add 1 Tbsp. apple cider vinegar. Add 3 Tbsp. miso (I like either sweet white or chickpea miso), 2 Tbsp. olive oil, 2 Tbsp. tahini, and 1 Tbsp. raw honey.

I grind up some coriander seeds and throw that into the mix. Pulse it together (to help control the consistency), and pour in a little water to thin it if needed; it should be pourable but not too runny. Season with salt and pepper, taste, add a little more of whatever it needs, and then put it on everything.

 

2-Ingredient Slow Cooker BBQ Chicken | Gimme Some Oven

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https://www.gimmesomeoven.com/slow-cooker-bbq-chicken-recipe/

Especially here in Arizona, when the heat is on & it’s just getting started. No oven after it hits 100°. 

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AND IT’S ON!