Roasted Chicken & Veggies With Lemon Herb Rice
For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes.
For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes.
This recipe was passed down from my mother, and I remember when she used to make it on Sundays, usually in the fall or winter. The aroma will fill the house and our appetites and anticipation would only grow stronger. My mother would serve this dish with a fresh loaf of Italian bread.
Quinoa gives any stir-fry a modern twist and an enjoyable chewy texture. The stems on shiitake mushrooms are woody and not nice to eat, so make sure to remove and discard them before you slice the caps.
This hot sauce is served on the side with couscous so guests can add as much as they like. To seed the chilies, cut off the stem and tap the chili to shake out seeds. If you like a fair amount of heat, don't remove the seeds.
Tangy, salty feta is the perfect base for this creamy dip, which comes together effortlessly in a food processor. Serve it with our citrusy shrimp as a casual starter, or as a satisfying accompaniment to your main pasta course.
You can always find fresh parsley at the grocery store. Pick up a bunch for a lively gremolada that dresses up healthy roasted trout.
