Hi there! I am Leanna’s fun loving and most favorite cousin, Jennifer. I love to cook and share my recipes with my friends and family. I’ll be sharing my most favorite recipes here, and I hope to inspire you to try one of my dishes.
When it comes to cooking and creating dishes, I like to really simplify the recipes and make sure they are family friendly and also friendly to our wallets! I know that with busy schedules with work, family and everything else that comes to living, cooking dinner can be a bit tricky and time consuming. It is easy to drive through a fast food place or just throw something in the microwave!
The first dish I would like to show you all is an easy one pan/pot dish that is sure to please anyone’s taste buds! And if you’re really feeling ambitious, I’ve got a great side dish to pair with it!
You will get to know me post by post and you will quickly learn that I love cooking and I love cooking for others! It is nearly impossible for me to cook a meal for one….it’s more like cook a meal for a whole neighborhood! So this first dish is going to be a family style dish.
I used my cast iron pan for this but really, any sheet pan will do.
Roasted Chicken with a Charred-Rosemary Vinaigrette
4 boneless chicken breast
One 10-ounce package of frozen artichoke hearts
Salt and Pepper
4 Rosemary Sprigs
3 tablespoons of Apple Cider Vinegar
1-½ tablespoons of Dijon Mustard
1-2 tablespoons Olive Oil (honestly, I probably used more just because of the taste)
I first started with making the vinaigrette. Heat up your oven to 350 degrees, roast the rosemary directly on the oven rack for about 5 minutes. Once they are charred, strip off the leaves and crush/finely chop them. Combine the rosemary in a small bowl with the vinegar, mustard and olive oil. Add the salt and pepper and keep tasting. You want this to have a nice tangy smoky taste!
Now on to the good stuff!
Coat your chicken with olive oil and then season with salt and pepper. Place the chicken breast into your pan, I placed some of the remaining rosemary sprigs and lemon slices as well on the chicken breast. Put the dish in your oven (350 degrees) for 15 minutes.
After the 15 minutes has passed, place the artichokes into the dish and cook for another 15 minutes or until everything is cooked through and roasted.
Once the dish is done, it is time to FEAST! Pour your vinaigrette over the dish and serve!
Now, again…if feeling a little ambitious- I have another easy side dish that just requires a cast iron pan or sheet pan.
Roasted Carrots and Fingerling Potatoes
1 bag of Carrots
1 bag of Fingerling Potatoes
2 tablespoons Olive Oil
3 tablespoons Honey
1 tablespoon of paprika
Salt and Pepper
The great thing with this dish, is that you can have this roasting on your 2nd rack in the oven while cooking the main dish. Start with placing your carrots (washed) and fingerling potatoes onto your pan and coat with your olive oil, salt and pepper, and lastly your paprika. Drizzle the honey directly over the carrots and place into the oven. Roast for 20 minutes or until completely cooked through and roasted. See, nice and easy!
These dishes can easily be altered with additional spices or whatever your family, friends or yourself prefer!
about the author
Hello There! My name is Jen Lenzi- I am actually Leanna’s [little cousin by 2 months!] cousin. I have grown up in Maine my whole life and reside in Portland. I really started loving and getting more adventurous with my food and cooking when I hit my 20’s. Cooking and baking are such a passion that I got from my mom. I love all kinds of food and am willing to try anything once! Portland, Maine is a foodie central and it has been so fun to try all our new restaurants. I will say, that Italian food is by far my favorite. I hope you enjoy the recipes and if you ever find yourself in Maine, feel free to email firstname.lastname@example.org and I can recommend all the perfect places to sip wine, nosh on food and take in the sites!