Creamy Roasted Rosemary Potatoes

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Ingredients

Two 1-pound bags mixed baby (peewee) potatoes 4 long sprigs fresh rosemary Kosher salt Extra-virgin olive oil, for drizzling Freshly cracked black pepper

Directions

  1. Fill a pot with the potatoes, 2 sprigs of the rosemary and enough cold water to cover by an inch. Season generously with salt. Turn the heat to high and bring to a boil, then lower to a simmer. Cook until a fork only gives a bit and slides in but doesn’t break the potato apart, about 8 minutes after it comes to a boil. Drain the potatoes and discard the boiled rosemary. Allow the remaining moisture to evaporate from the potatoes.
  2. Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment or nonstick aluminum foil.
  3. Spread the potatoes on the prepared baking sheet. Drizzle with oil and add the remaining 2 sprigs of rosemary and salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast the potatoes, rolling and moving them around a bit halfway through, until golden and slightly crispy, about 20 minutes. Transfer the potatoes and roasted rosemary to a bowl and serve.

Lemon Garlic Chicken

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Ingredients

1/4 cup extra-virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon garlic powder 1 teaspoon smoked paprika 8 cloves garlic, minced 4 lemons, 1 zested and juiced, 1 juiced and 2 quartered Kosher salt One 3- to 4-pound chicken, cut into 8 pieces Freshly ground black pepper 3 tablespoons dark brown sugar 4 tablespoons (1/2 stick) unsalted butter, diced small 1/4 cup low-sodium chicken broth 1/4 cup dry white wine 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. In a small bowl, combine the olive oil, mustard, garlic powder, paprika, minced garlic, lemon zest and juice and 1 teaspoon salt.
  2. Arrange the chicken pieces in a single layer in a 9-by-13-inch baking dish and sprinkle with salt. Pour the marinade over the chicken and use your hands to coat the chicken. Cover and let marinate in the refrigerator for 1 hour.
  3. Allow the chicken to come to room temperature, 45 to 60 minutes. Preheat the oven to 400 degrees F.
  4. Sprinkle the chicken with additional salt and some pepper, then roll the pieces around and arrange them skin-side up. Scatter the lemon quarters around the dish. Sprinkle the sugar on top of the chicken and dot the dish with the butter. Pour the broth and wine around the chicken.
  5. Bake, basting with the juices about every 15 minutes, until an instant-read thermometer inserted in the chicken registers 165 degrees F, 40 to 45 minutes.
  6. Turn on the broiler. Broil the chicken until it’s deep golden brown and slightly charred in spots, 2 to 3 minutes. Spoon the liquid in the pan over the chicken and sprinkle the parsley on top.

Chocolate Chai Mini Loaves

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Ingredients

  • 2 ounces semisweet chocolate, chopped
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons chai tea latte mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • FROSTING:
  • 1 cup confectioners’ sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon chai tea latte mix
  • 1/2 teaspoon vanilla extract
  • 4 to 5 teaspoons 2% milk

Directions

  • 1. In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
  • 2. Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
  • 3. Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
  • 4. For frosting, combine the confectioners’ sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.