I know what you’re thinking…but eating is not all we do. My husband and I do love cooking, though.
My wonderful sister gave us some honey and maple syrup. Those just happened to be two things that were on my grocery list, so thanks to her I crossed them off. Thanks Robbi!
I have always wanted to make homemade granola bars, but have never been able to find a recipe worthy enough to try. Well! Thanks to Ree Drummond, The Pioneer Woman, I found a fabulous recipe that is just as wonderful as it looks. Be warned, though…It’s hard to stop at just one!
When you have extra bananas….MAKE BANANA BREAD! I never get tired of eating banana bread. I love it hot out of the oven, or sliced and fried in a bit of butter. Have you ever tried it that way? It is SOOO yummy! I usually add a dab of homemade jam and totally enjoy myself!
Faye, from The Blessed Hearth, has a great brown bread recipe. I used it to make rolls on Easter Sunday and today my husband and I doubled it and made 3 loaves of bread. One for my in-laws, one for my mom, and one for home. I’ve already taste tested it to be sure it was good enough to share. (giggle!)
As I’ve said before, my husband and I have always made a big Sunday dinner. Our nest is empty, but the tradition carries on. Today we are making a roasted lemon/rosemary chicken. I can’t wait to try it…it’s still in the oven and smells delicious! Along with the chicken we are having glazed carrots, and whipped potatoes with gravy. Dessert is a German chocolate cake with coconut pecan frosting. I wish you could smell these wonderful smells through my blog, but they don’t have an app for that yet!
The recipe for the chicken is simple…
Take one roasting chicken, washed and dried. Place it in a baking dish and set aside. Add 1 sprig of chopped rosemary and the zest of 2 lemons to 1 stick of softened butter. Use your hands to mix it all up good. Now just rub it all over the chicken…inside and out, under the skin and on top of the skin. Then you’re going to halve the lemons, squeezing the juice of one on top of the chicken and then stuffing all the lemons into the chicken cavity. You can squeeze some of the lemon juice inside, too. Grab 3 more sprigs of rosemary and stuff it in the cavity with the lemons. Bake this covered for 45 minutes at 400*, and then uncovered for another 30 minutes until it's nice and golden. DELICIOUS!
I have been receiving so many wonderful comments from all kinds of new and existing members of my blog. I LOVE hearing from all of you! It really is the highlight of my day to read what you’ve been up to.
Welcome newbies! I hope you have been enjoying your visit to our little red saltbox. I certainly enjoy you!