Cooking Method: Roasting

Moroccan Chicken with Apricots, Almonds & Chickpeas

This wonderful Moroccan chicken dish is meant to be cooked in a tagine. A tagine is a unique type of ceramic or clay cookware that's popular in Morocco. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone. The word "tagine" also refers to the dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit.

However, you can easily make this dish in a Dutch oven or crockpot.

By Leslie Blythe

Spicy Dr. Pepper Shredded Pork

The Pioneer Woman makes this Spicy Dr. Pepper Shredded Pork, which looked really good. It reminded me of Coca Cola basted ham (I guess that's for another blog). I made it in a crockpot. Also, I put in about half of the chipotle chiles and it was very spicy, which I love. You can serve it with tortillas or rolls.

By Leslie Blythe

Honey & Lemon Glazed Roast Chicken

Honey & Lemon Glazed Roast Chicken has a great combination of flavors! This little free-range, organic, antibiotic free, chicken is delicious!

By Leslie Blythe

Spanish Roasted Potatoes with Tomato Sauce

I am always looking for new ways to make potatoes. "Patatas Bravas" is a classic Spanish tapas dish and is served in bars all over Spain. The sauce has a slight bite from the Tabasco, hence the name bravas, which means "fierce." They are also called "angry" potatoes. You can serve them with toothpicks as a snack or as a side dish.

By Leslie Blythe

Roasted Balsamic Potatoes, Onions and Broccoli

Some of my best recipes have come off the packages of products. This one I found on the side of a bag of Pacific Gold Baby White Potatoes. It was one of those things that I happened to have all the ingredients and I have a daughter whose is mad keen for balsamic soaked anything. It goes well with Uncle Russell’s Flank Steak.

By Leslie Blythe

Spicy Caramelized Cauliflower with Raisins

Golden raisins, called "sultanas" outside the US, are made from the sultana grape, treated with sulfur dioxide to maintain their golden color, and dried either on the vine or on special drying racks. I love using golden raisins in salad and a variety of sautéed dishes. In the past, I have made Spinach with Raisins & Pine Nuts, Sautéed Brussels Sprouts With Bacon & Golden Raisins, and Swiss Chard with Golden Raisins & Almonds. Last night I used cauliflower. Adding red pepper flakes really compliments the sweetness of the raisins.

By Leslie Blythe

Eggplant Pizzas

My husband and I had this at a local French restaurant. What a fantastic appetizer! I could have eaten several plates of it. I took this dreadful picture at the restaurant. The chef came out of the kitchen and was watching me. I told him I was in love with his wonderful eggplant pizza. This recipe is loosely based Julie Child’s version.

By Leslie Blythe

Asparagus Gratinato with Grana Padano

Asparagus Gratinato with Grana Padano is delicious and easy to roast. Grana Padano is one of the most popular cheeses of Italy. The name comes from the noun grana, which refers to the distinctively grainy texture of the cheese. Though similar to Parmigiano Reggiano, Grana Padano is inexpensive because areas producing the cheese are bigger. Grana is less crumbly, milder and less complex than Parmigiano Reggiano.

By Leslie Blythe

Pork Chile Verde

The tomatillo is a plant of the nightshade family, related to the Cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country's cuisine. The fruit is surrounded by an inedible, paper-like husk.

By Leslie Blythe

Salmon with Fennel

This Salmon with Fennel is one of my most popular ways to make salmon. It's so easy to do and it's a crowd pleaser!

By Leslie Blythe