Mozzarella Panzanella

When is a celebrity going to name their kid Panzanella?  It's about time, right?  There is a human being named Reality Winner living amongst us, after all.  We could call her 'Zanella' for short.  Or him, I'm not trying to assume Panza would be a girl.    

What am I saying.  I'm so tired I don't even use question marks when I'm supposed to anymore.  I type nonsense about children being named after bread salads.  I blog once every 17 days (but don't worry, almost every day I have that moment when I'm not sure if I put on deodorant).

Let's be serious, though, and less gross, and talk about how underrated bread salads are.  A leafy green usually takes the spotlight when it comes to salads but in this case a crusty, crunchy bread is paired with sweet, juicy tomatoes, crunchy peppers and onions and a tangy, garlicky dressing.  I added loads of creamy mozzarella and some diced avocado to mine, because I win at life.  I followed Her Highness Ina's recipe, however this is a really versatile salad that's easy to throw together with a number of things in your fridge.  You can use store-boght croutons or toast up a nice sliced bread or baguette you happen to have on hand.  My favorite part of this particular recipe are the salty capers and the fresh basil - it's really the perfect summer dish or future name for your child.         

Recipe HERE.

It is a honeyed life on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented dishes that featured honey.  Please support both the bees in our Manitoba environment, when considering the impact of cosmetic pesticides on human and environmental health, and consider the bee keepers and their hard work to produce excellent honey for our enjoyment.

The gorgeous cutting board is made locally by Silverbirch Designs. 

1.Honey Miso Grilled Chicken Thighs

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs

Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or saut� until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.

Enjoy!

2. Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta

Preheat oven to 400�F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined  baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties  take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

3. Honey drizzled on Chevre with herbs

On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,

such as Herbes d�Provence, Za�atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and

herbs. Enjoy with breads or crackers.

TODAY tonight: Smoky Bacon Mac & Cheese

Goooooood morning, Internet!  I'm back with another TODAY tonight, which is a series where I make something at home that Carson ate at work and absolutely loved, mostly just to get him to shut up about it.  Just kidding!  I love hearing him talk!  Anyway, after he tried this Smoky Bacon Mac & Cheese (along with the gruyere and caramelized onion one) he said it was probably the best thing he's ever eaten on the show, and that Matt Lauer shared similar sentiments.  That's a pretty good review, if you ask me.  We had some friends over this weekend so it seemed like the perfect opportunity to make it and it, was, delicious.  Delicious enough to use commas inappropriately.  It's made with smoked gouda and pepperjack cheese, applewood smoked bacon and seasoned with cayenne and paprika... which all contribute to the most wonderful smoky flavor.  And it doesn't hurt that you use bacon fat to make the roux.  Definitely try it at your next gathering, especially if you're a bacon fan, and if you try the other one please send me your thoughts!   

Recipe HERE.

Cheesy Green Rice Casserole

There was a time in my life when my younger sister and I lived together, and we ate chicken and rice every night.  We usually threw in some onions and green bell peppers, and there was always cheddar cheese on top.  We would start with a small helping and then we would go back for more, and more and more, because we are sisters, and we are the same.  We usually drank Bacardi and Diet Coke as well, and we watched stupid television.  I can actually taste all of this as I type.  Especially the rum.  

This cheesy rice casserole reminded me a little of our chicken and rice nights.  Maybe because it was very simple to make?  Comfort food at it's best?  Or maybe because it's a casserole, and my sister and I come from the Land of Casseroles (aka Midwest).  All I know is I LOVED this.  It's the perfect thing to make if you have a lot of leftover rice (or if you have the "boil in a bag" kind like me).  And while I added finely diced broccoli and peas, you could really throw anything in here.  Cubed ham, bell peppers, onions, chicken, etc.  The result will be the same delicious, cheesy dish.  I used a can of coconut milk, but I'm sure you could substitute that with 2 cups of regular milk, however I loved the subtle flavor the coconut milk offered.  Make this tonight!  And drink some rum with your sister.

Cheesy Green Rice Casserole
(Serves 8-10)
Printable recipe

2 cups cooked rice
2 cups broccoli, finely diced
1 cup frozen peas, thawed
1 13.5 oz. can coconut milk
1/2 cup cream cheese, softened
1/2 cup grated cheddar
Salt and pepper

Preheat oven to 400 degrees.  In a large bowl, mix together rice, broccoli, peas, coconut milk and cream cheese.  Season to taste with salt and pepper.  Place mixture in a 9x13 baking dish, and sprinkle with grated cheddar.  Bake for 15-20 minutes, until cheese is bubbly and golden.

Butternut Squash, Leek and Ricotta Toast

It's fall!  My house has vomited up Halloween decorations!  I'm not sure if there is anything more satisfying in this world than the $1 bin at Target.  Are you with me?  Well, maybe this appetizer that I sort of made up last night.  I could eat ricotta on crusty bread any day, but add roasted butternut squash and caramelized leeks and a drizzle of balsamic glaze??  I could REALLY eat that.  I mean, I did really eat that.  Last night.  I ate a lot of it.  It's the perfect appetizer for your next cozy get together.  You know the kind, where you're all wearing chunky sweaters and drinking warm cider around a fire and stressing about how Christmas is right around the corner.    

Butternut Squash, Leek and Ricotta Toast
Makes about 10
Printable Recipe

1 cup diced butternut squash
1 Tbsp olive oil
1 leek, sliced
2 Tbsp unsalted butter
Salt and pepper
Ricotta
Small baguette, sliced
Balsamic glaze

Preheat oven to 400 degrees.  Place butternut squash on baking sheet, and toss with olive oil and salt and pepper.  Place sliced bread on another baking sheet.  Put both pans in the oven, and roast squash for 10-15 minutes and bread for about 10, flipping once to prevent burning.  Meanwhile, melt butter over medium heat in a small skillet.  Add sliced leeks and season with salt and pepper.  Saute for 10-15 minutes, until leeks begin to caramelize.  Set aside.  To assemble, spread ricotta on each slice of bread.  Top with some leeks and butternut squash.  Drizzle everything with balsamic glaze and sprinkle with some coarse or flaked salt.

Smashed Pea and Ricotta Crostini

I know peas get a bad rep, I think because our grandmothers and their mothers cooked them until they were mushy and bland.  But I'm here to tell you that I LOVE PEAS!  (That just reminded me of the song "I LOVE TOAST" that they sometimes play on the SiriusXM radio station Kid Place Live, anyone out there know what I'm talking about?  I sort of love that song.  Anyway.)  I do, I love peas, because if peas are properly prepared they are bright and fresh and sweet and delicious.  When you "smash" peas with a hint of garlic, fresh basil and good olive oil, the result is perfection.  And then pairing that with creamy ricotta and toasty bread??  Perfect appetizer, your guests will rave.   

Smashed Pea and Ricotta Crostini 

Printable Recipe

2 cups frozen peas, thawed

1 clove garlic, roughly chopped

2 basil leaves, roughly chopped, plus more for sprinkling

1/2 tsp salt

1/4 tsp pepper

3 Tbsp + 1 tsp olive oil, plus more for toasting bread

2 cups ricotta cheese

1 tsp honey

1 loaf french bread

Preheat oven to 400 degrees.  Cut bread into 1-inch diagonal slices and place on a baking sheet.  Brush both sides with olive oil, and toast for about 10 minutes, until it begins to turn golden (flipping halfway through).  In a saucepan, bring water to a boil.  Prepare a bowl of ice water.  Add peas to boiling water and cook for 2 minutes.  Drain and immediately place in ice water to stop cooking process.  Let sit for a few minutes, then drain.  Place peas, garlic, basil, salt, pepper and 3 tablespoons of the olive oil into a blender or food processor.  Blend until peas reach a smashed consistency.  In a small bowl, add the ricotta and stir in the honey and 1 teaspoon of olive oil.  Season to taste with salt and pepper.  Assemble toasts by spreading ricotta first, then smashed peas and sprinkle with more basil.         

Also, pea pesto here and here.

One Pot Mexican Pasta

Everyone always assumes that because I write a food blog and cook a lot, my kids must be fabulous eaters.  EHHHHHH.  (That's the sound of an annoying buzzer.)  WRONG!  I have picky, picky eaters.  Right around 18 months, each of them have rejected all foods that are healthy (I'm exaggerating, but you get the picture).  It's hard!  I've felt everything from frustration, anger, shame and embarrassment over it.  But on my good days, I realize... they are still growing, they won't be like this forever, and so I go about trying and sneaking, sneaking and trying.  Trying new foods, and when that doesn't work, sneaking them into their meals.  (*Ordinarily, that photo above would be much more beautiful with cilantro, green onions or jalape�os sprinkled on top... but, green things, yeah.)   

Cue this cheesy, one-pot Mexican pasta with a whole lot of, wait for it, SQUASH!  I sneak frozen squash into the ground turkey and it sort of melts into the dish, creating a slightly sweet counterbalance to the spicier Mexican flavors.  Obviously, the best part about this dish is you can make it in under 30 minutes in ONE pot.  And another great thing about this recipe?  I used Chickpea Pasta for some added protein and fiber, which also makes it gluten-free!  (Of course, you can use any pasta that you would like).  My son and toddler loved it. The stubborn middle child?  Well, we had a 1950's style showdown.  She sat there, crying, begging for a treat, resisting even ONE bite, and I held firm and drank a bottle of rose by myself.  

One Pot Mexican Pasta

Serves 6-8

Printable Recipe

1 Tbsp olive oil

1 lb. ground turkey

1/2 pkg. taco seasoning

12 oz. frozen squash, thawed

8 oz. pasta

2 cups chicken stock

1 8 oz. jar taco sauce

1 1/2 cups shredded Mexican cheese blend

In a large pot, heat the olive oil over medium heat.  Add the ground turkey, and cook until no longer pink.  Add the taco seasoning and squash, and cook for a few more minutes, until everything is combined.  Add the pasta, chicken stock and taco sauce and bring to a boil.  Stir everything up, cover the pot, lower to a simmer and cook for another 10 minutes.  Uncover, add cheese, and simmer until cheese has melted and sauce has thickened.  I added a little more cheese on the top before serving.  Top with anything you like!  

*This sort of tasted like a delicious, homemade Hamburger Helper!  

Caramelized Mushroom and Onion Mini Tarts

Hello friends.  As I sit here quietly watching the news so that my kids don't hear in the next room, it's hard to find something to say about mushroom and onion tarts.  After a weekend so consumed with death and hate, everything else feels foggy and pointless.  It's so natural to feel enraged, and confused, and sad as hell.  I also feel thankful, for the good, heroic people in this world who rush towards danger to lend a hand, who gather for vigils and memorials, who stand up for love and against hate.  The world keeps turning, even though it may feel completely stuck in place.        

So at your next gathering, look around the room and take in that you're lucky to be present with friends and family.  Surround yourselves with one another, and laughter, and love, and food.  And make these incredibly simple and delicious Caramelized Mushroom and Onion Mini Tarts - I mean, I had to squeeze it in here somewhere.  But honestly, food brings people together.  Food feeds our souls.  Food is love.  Spreading that love today and everyday to all of you!      

Recipe here.

Grilled Halloumi Cheese

I don't want to live in a world without cheese.  In fact, there have been times in my life when I've questioned whether or not I might have a slight aversion to dairy, but I honestly don't even care.  I love cheese too much.  I went to college in Wisconsin after all!  I don't think I've ever met a cheese that hasn't made me extremely happy.  Only recently did I discover Halloumi at a couple of our favorite Greek restaurants (this one on the east coast and this one out west).  It's this superb, mild, sturdy cheese that is perfect when grilled or fried.  My brother was over this weekend and he threw it on the BBQ for probably 5 minutes, drizzled it with good olive oil, a squeeze of fresh lemon and sprinkled it with sea salt and ground oregano.  We ate the entire plate!    

Arugula w/ Avocado, Parmesan & Lemon

This ain't rocket science, but I eat this salad so often that I thought I should share it with you guys, my Internet Friends!  It's simple, simple, simple, and really doesn't require a recipe.  With a few, fresh ingredients, you will have a salad you can whip up for lunch all week long.  I take peppery arugula, creamy avocado, and salty shaved Parmesan and top it with lemon and good olive oil!  I know, I sound like Ina when I say "good olive oil" but it really makes a difference (I usually have two types of olive oil on hand, a cheaper brand that I cook with and a nicer brand for dressings or drizzling).  Sprinkle with coarse sea salt and pepper and you have the tastiest, healthiest salad.

It also felt appropriate to share on Earth Day.  Since it's so green and leafy.  

By the way, I had a different plan for today's post, but as soon as I learned of Prince's death yesterday I was pretty much useless for the rest of the day.  I wandered around my house, forcing my kids to listen to his music, and thought about growing up in Minnesota where his music was born.  So many important memories were accompanied by his songs, the least of them being my high school graduation in, yes, 1999.  It feels weird knowing he took his last breath yesterday, but his music will always be a humongous part of this world!  

Green Mac & Cheese

I swear to God, my children once ate vegetables.  They ate fruit, and healthy grains, and fish and lean meats and foods that came in all different shapes, sizes, textures and COLORS.  Then, each of them hit 18 months, and they were all, "nah... OVER IT... I'll just eat chips and Skittles until I'm out of college and my palate returns to normal, thanks."  My son (who turns SEVEN today!) was always a little better (maybe because I had time to actually focus on one, single child?) but my girls are trying to turn me into a mental patient.  As a mom, I keep trying.  That's my job, to feed them healthy foods.  So I keep trying.  Like yesterday, I made this Green Mac & Cheese, assuming I could trick them into thinking a magical leprechaun turned it that color.  That's fun, right?!  

Me: Hahahahahahaha, look lasses and laddy, a wee little leprechaun has played a trick on us, ohhhhh, aren't we lucky little Irish children!?!

Them: (Blank, disgusted stares)

Cut to THREE different-sized meltdowns over dinner.  My middle kid ran from the table, the baby just screamed "all done, all done, all done, all done" and my seven-year-old took a bite, plugging his nose and choking back tears, like I was feeding him poison.  

My take on this creamy, cheesy pasta full of pureed spinach and broccoli (which I decided to throw into the blender with the spinach so there were NO VISIBLE SIGNS OF VEGETABLES)... it's delicious.  It's so, so good.  Carson loved it as well.  Which is good, because we will be eating it for lunch every day this week.  You should make it too, because your kids are probably better than mine.

Recipe!

*Look, I even melted cut-up string cheese on the top because I ran out of cheddar and I wanted it to be EXTREMELY GOOEY AND CHEESY.  

Cheese and Spinach Puff Pastry Bites

I have a tendency of getting on random food kicks where I eat the same thing every day for months.  Back in my 20's when I worked in an office, I ate a banana and peanut butter literally at the same time each day (if the office was out of bananas I would hyperventilate).  I'm nearing the end of my latest kick, which is the Wheat Spinach Savory Fold-Over Thingy (you'd think I'd know the official name of it) from Starbucks.  It's low in calories, it's the perfect mid-day snack, it's flaky and buttery and salty and delicious.  I've had puff pastry in my freezer for awhile in hopes of recreating it, and I sort of got around to it last night.  This is definitely a variation of the Starbucks version, but it's just as salty and buttery and delicious.  I followed this recipe but altered it by using puff pastry sheets instead, and cutting them into small circles before molding them into cups in a mini cupcake tin.  I baked them at 400 degrees for about 20 minutes until they were bubbly and golden.  

So what should I eat every day for the next few months?

Cheesy Mashed Cauliflower

I'm big on textures when it comes to eating, and I aim to strike a balance with each meal.  I want something smooth and creamy alongside something crispy or crunchy (like potato chips in a nice, soft turkey sandwich).  That said, it seems necessary to have something mashed with our protein.  But meat and potatoes can get boring, and heavy.  Mashed cauliflower, however?!  It's light, fluffy, unique and ALERT: your kids might eat it (2 out of 3 in my house, at least).  Of course, I add a teeeeensy bit of cream (and a good amount of cheese), but it's a healthier alternative to mashed potatoes.    

Cheesy Mashed Cauliflower

(Serves 4-6)

Printable Recipe

2 heads cauliflower, florets removed

1 cup shredded white cheddar

1/4 -1/3 cup heavy cream or milk

Salt and pepper

Fill a large pot with an inch or so of water.  Place cauliflower florets in and cover, venting lid slightly to let out steam.  Cook over medium heat for 15-20 minutes, until cauliflower is easily pierced with a fork.  Turn off heat, drain water and place cauliflower back in pot.  Using a handheld blender, puree cauliflower until smooth (if you don't have a handheld blender, place cauliflower in a blender to puree, and then place back in pot).  Add cream and cheese and stir until cheese has melted (you may need to turn heat back on to low).  Season to taste with salt and pepper.    

More creative ways to eat cauliflower:

Cauliflower Rice Bowl

Cauliflower Pizza Crust

Cauliflower Critters

Cauliflower Meatballs

Cauliflower Quesadilla

Veggie Quesadillas

My 17 month old - LoLo we often call her - is obsessed with Elmo.  And "Ah-skah!"  And Bernie (she sees Bert and Ernie as one person).  So over the holidays, my mom bought her a Sesame Street cookbook.  She walks around the house reading it (and has torn out a page or two for safe keeping/crumbling).  The best part about the book - other than the yummy recipes - is that we found out Elmo's birthday is the day before mine.  I know what cake I'm making for my 35th this year!

As I mentioned, the book is also full of yummy recipes, and for some reason London keeps turning to the Veggie Quesadilla page!  So for Taco Tuesday this week, I made my own version and no, the big kids did not eat them (plain old cheese and ground turkey for them).  I saut�ed sweet onions, shiitake mushrooms, broccoli rabe, yellow squash and sweet baby red peppers...    

...in olive oil with salt and pepper...

...and then in another skillet (that I sprayed with cooking spray), I placed the veggies and a Mexican cheese blend in between two spinach tortillas and cooked them until the cheese was bubbly and delicious.  We served them with greek yogurt, avocado and hot sauce, alongside a salad.  

Meatless Tuesday!  But I totally ate some of my kid's ground turkey, too.  

Caramelized Brussels Sprouts Grilled Cheese

Guess what?!  I cloned myself!  (See previous post if you're confused.)  Yeah, I cloned myself, and my second self just made me lunch!  The best lunch EVER!  Well, okay, that didn't really happen, but I was able to time naps perfectly today, which left me with a few hours to make a REAL lunch and hopefully shower (I have a holiday party tonight so if I don't fit the shower in now it will have to be later with ALL of my kids hanging in the bathroom around an iPad).

Anyway, about the sandwich.  You know those bags of pre-shredded Brussels Sprouts?  I think they're genius, and almost always have one in my fridge (especially this time of year).  So for the sandwich... heat a tablespoon of butter or olive oil in a small skillet over medium heat and saut� two tablespoons of chopped onion and three tablespoons of shredded sprouts.  Season with salt and pepper, and cook until they're all brown and caramelized.  Remove, and place a piece of your favorite bread in the skillet (I of course put more butter on the bread).  Add a piece of white cheddar, then the sprouts and onions, then another piece of cheddar and top with bread (more butter).  Grill like you would a grilled cheese!  Voila!  It's really, really good.     

Spinach Balls

I was recently on a "booze cruise" with a bunch of moms (and excuse me while I cry for not being there this very second).  We sailed along on a water ferry, drinking wine, eating appetizers and talking about how our kids and husbands drive us crazy!  Juuuuuust kiddddddding.  Anyways.  Someone made these Spinach Balls and they were FANTASTIC.  I asked her if I could share the recipe and she said yes, so here it is!  Funny story though, I made them over the weekend and forgot one giant ingredient: the 3/4 cup of butter.  I realized this after my first bite and wondered why they didn't taste as addictive as they had on the boat.  Butter... butter makes everything better.  However, they were still pretty good without the butter so if you're in the mood to make them SUPER healthy, you can go ahead and omit it.  (But I wouldn't recommend it cause I don't recommend those kind of things.) 

Spinach Balls

(Makes approx. 45)

Printable Recipe

2 packages 10oz. frozen chopped spinach, thawed

3/4 cup butter, melted

1 small yellow onion, diced

4 eggs

1/2 cup grated Parmesan cheese

2 cups seasoned bread crumbs

1/4 tsp pepper

Pinch of salt (I was generous here)

Combine all ingredients, roll into small bowls, place on a baking sheet (I greased mine) and bake for about 20 minutes at 350 degrees, until the edges are golden.  Enjoy!

The next morning I saut�ed the leftovers in BUTTER and added a fried egg.  Yum.

A Dinner with DRY + Lemony Roasted Chicken Legs with Garlic and Rosemary

I did something fun and rad and I've been keeping it a secret! Picture this: a bunch of your favorite people, a sunny warm spring evening, twinkly candles, and vases full of colorful flowers. A record playing lightly in the background, a well-rounded cocktail in one hand, a crostini in the other, and an enormous cheese plate in front of you. This is basically the PERFECT evening for me. You guys, I am SO almost 30. And I love it.


As you may remember, one of my goals for this year was to do more entertaining (and keep my house clean�because I�m almost 30. It�s about time). I had the perfect opportunity (for both) recently when I collaborated with DRY Soda on a spring dinner party! DRY is a local Seattle-based company that makes sparkling beverages worthy of gourmet food pairing and premium mixology. They have ten crisp, fun, unique flavors, �inspired by art, fashion & foodies.� I like art, I wish I had fashion sense, and I love food! Perfect match! So, I invited a bunch of my friends over to help ring in spring! Some folks from DRY joined (including their CEO and founder! AH!), to teach us how to make amazing DRY cocktails (like this one and this one), the talented Brittany Wright captured the event on camera, and I made a menu paired with DRY's fizzy flavors. 

First: For starters, we had a cheese plate and a crostini. For cheese plates, a good rule of thumb is to have at least one aged, one soft, and one firm cheese. And then I like to throw in one blue (Humboldt Fog is my favorite). I really, really like cheese. You can go two routes with a cheese plate: charcuterie, or not charcuterie. I decided to pair this cheese plate with DRY's light floral lavender flavor, so I went the not charcuterie route, which includes fruits (in this case, blackberries and figs), honey, nuts (candied walnuts and marcona almonds), and something herbaceous or floral (Lavender DRY and, fresh rosemary, and rosemary crackers). I could live off that cheese plate. I�m still dreaming about it.

For the crostini, I wanted something bright and springy, so I made a minty pea pesto, similar to this one, and served it with ricotta on little toasty bread rounds. We paired these little bites with Cucumber DRY. Cucumber and mint are such a classic, refreshing combo! This is also a good make ahead option: the pesto keeps in the fridge overnight and you can top the crostini just before serving. Just note that it is the brightest green when it�s fresh.  

Second: Next up, I made a salad with butter lettuce, avocado, red onion, pistachios, chevre, and a citrusy-mustard vinaigrette, which I paired with Blood Orange DRY. I love this type of salad with orange segments mixed in, so this time I just put the oranges in your glass instead of your plate! 

Main: For the entr�e, I made lemony roasted chicken thighs with garlic and rosemary, served with roasted thyme fingerling potatoes and fennel, and paired with my favorite DRY flavor: Juniper Berry! You guys. This chicken! If you can find the full thigh-leg pieces, get those, because they�re super impressive looking. If not, go with thighs and legs/drumsticks. This chicken is so tender and flavorful. My secret is to over-cook it. I�m not even lying. Everyone talks about overcooked, dried out chicken all the time, but I think the biggest mistakes people make with chicken is undercooking (I think it gets weirdly rubbery at that stage) and under-seasoning. This sauce is so juicy that it keeps the chicken moist even at a higher temp for a longer time. Just check often, as my oven might not run as hot as yours! It�s so good!


Dessert: To round out the night, we had the easiest (and most appropriately soda-themed) dinner party dessert ever: an ice cream float bar! I put out vanilla, ginger, coffee and coconut ice cream, to be mixed and matched with Rhubarb and Vanilla DRY. My favorite combo was ginger ice cream + Rhubarb DRY! Tart, sweet, and a little spicy!

Read more about our dinner party over at DRY, and get some of their fun sparkles for your next shin dig� you can do such cool cocktails and food pairings with them, or just sip �em straight up! 

Lemony Roasted Chicken Legs with Garlic and Rosemary
Inspired by this recipe and this recipe

4 full bone-in chicken legs (thigh and drumstick) OR 8 bone-in chicken thighs (or a combo of both)
Salt & Fresh ground pepper
1/3 cup olive oil
2 lemons (one juiced, one not)
2 sprigs of fresh rosemary, removed from stem and chopped
3 cloves garlic, chopped
1.5 large shallot, sliced

Preheat oven to 400 degrees.

If the chicken has skin on, I like to remove it, but it�s up to you. Pat the chicken DRY, and sprinkle with salt and pepper. Arrange chicken in a baking dish so that the pieces are touching.

Stir together olive oil, juice from one of the lemons, rosemary, garlic, shallot, and about 1.5 teaspoons of salt. Pour over chicken.

Slice 1/2 of the remaining lemon in thin slices (keep the peel on), then cut those into small wedges, and arrange over the top of the chicken. Set the remaining 1/2 aside.

Roast for 25-30 minutes, baste with the juices, then roast another 25-30 minutes, checking every once in a while. Once your chicken is fully cooked through, but not quite falling-off-the-bone tender, baste it one more time (you can even just flip the pieces), and then crank the heat to 425. Roast another 10 to 15 minutes (checking to make sure you�re not burning it). You want the chicken to be crispy on the outside, but tender enough that it practically falls of the bone when you try to lift it out of the dish.

Just before serving, while chicken is hot, douse with juice from remaining lemon half, a sprinkle of flaked sea salt, and fresh black pepper. Serve with a rosemary spring for cuteness.

Note: Beverages and ingredients for this dinner party were provided by DRY, but all opinions are my own. Photos in this post by Brittany Wright, provided by DRY.