Friday, March 11, 2011

Tonight's Dinner - Local Iacono Chicken Roasted with Clementines and Oregano

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Season chicken with salt and pepper. Half clementines and prepare a handful of fresh oregano.

Heat pan over high heat. Add an oil (that can withstand a high temperature) to the pan and sear chicken skin side down until the skin browns. Remove pan from heat and turn chicken over.

Squeeze clementines over the top of the chicken and scatter clementine shells and oregano over the top of the chicken.

Roast for 35 minutes or so at 450 degrees.

Serve with a cranberry relish or chutney, rice and a salad.

Monday, March 7, 2011

Tonight's Dinner - Roasted Local Quail Hill Spagetti Squash Tossed in Pesto topped with Bacon and Caramelized Onions

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Try this easy one dish dinner (that will be loved by the whole family) the next time you have a spagetti squash on hand.

Split the squash in half and roast it on 425 for about an hour until it has lightly browned and the squash can easily be pulled into "spaghetti like noodles" with a fork.

While its roasting, cook your bacon and then reserve the fat. Thinly slice onions and sauté until brown and tender in the bacon fat.

Toss the squash in pesto and top with onions and bacon.