Category Archives: Rosemary

Nicole’s Rosemary Chicken and Vegetables

1 Whole Chicken

Fresh Rosemary




Fresh Green Beans


Italian Seasoning

Salt and Pepper

Rinse chicken well and place in Roasting Pan.  Season the chicken with salt pepper drizzle with olive oil.  What we really like to do is separate the skin from the breast meat and place a pat of butter on each side of the sternum.  This creates a moist white meat and also place a sprig of rosemary under the skin as well (this procedure will help to infuse the whole chicken with the wonderful taste).   Now cover the chicken with the vegetables that have been cut into pieces and place in 350 * oven for about 1-1.5 hours.   Please note that the vegetables can be tossed with olive oil salt, pepper, garlic, and italian seasoning before being placed over the chicken to enhance their flavor.   This is one of the easiest dishes you can make.  My daughter Nicole and I made this together on Saturday night when she came to spend the weekend with us…This is her recipe that she was proud to share with me.  I can honestly say that it was wonderful!!  The chicken turned out so moist and juicy with just the right flavor from this mixture of vegies…but go ahead and experiment with any that you would like to use!!

Gazing In

I made this pie for Thanksgiving this year for the first time, it has become my “go to” pie now. Smooth, creamy and not watery – it is so easy to whip up!

Easy Pumpkin Pie


  • 15 ounce can pumpkin purée
  • 14 ounce can or bottle sweetened condensed milk
  • ½ cup liquid Egg Beaters or 2 large eggs
  • 1 Tbsp pumpkin pie spice blend
  • 9″ unbaked frozen pie crust, thawed (deep dish style)


Preheat the oven to 425°.

Whisk the pumpkin, milk, eggs and spice together in a large mixing bowl until smooth. Place the pie pan on a baking sheet, pour the filling into the crust. Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.

Take out and let cool on a rack, refrigerate wrapped.

Makes 1 pie.


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Chicken Pasta with Pizaz


Chicken Pasta with Pizaz

1/4 Head of cauliflower

1 Chicken Breast Shredded

2 Tablespoons Olive Oil

1/4 Cup Chicken Broth ( or the drippings from the chicken that you baked)

1 Green Bell Pepper cut into pieces

3 cloves of Garlic crushed

1 Onion diced

2 Tablespoons Capers

Salt and Pepper to taste

Crushed Red Pepper

Parmesan Cheese

In a large skillet brown garlic and remove when slightly brown, set aside.  Saute cauliflower first, since this will take slightly longer than the bell pepper and onion which you will want to saute just until slightly tender (do not over cook) Shred  the chicken and add to the mixture along with the capers and chicken broth.  Add salt and pepper to taste but be aware of the fact that the capers will be salty due to the brine that they are in, so you might want to go light on the salt at first.   Meanwhile  you will be preparing the pasta according to package directions…I used small shells for this recipe,  when the pasta is cooked, drain and add to the vegetable mixture, sprinkle with grated cheese.   This meal took about 20 minutes to prepare, it really is Low in Calories, Quick and Easy and Delicious!  The Chicken Breast that I used was from the Baked Chicken that I infused with the Lemon and Onion inside the cavity.  If you try this one you will not be disappointed!


So I bought two whole chickens one of which I made into soup, the other I froze to use at a later time.   As most of you already know, most of the recipes I share are simple and easy, let’s … Continue reading

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