I’m proud to be featured on @livenortherly with an interview where I’m sharing what it’s like to be a blogger and a stay at home mom in Wisconsin. I also mention my super popular Crispy Quinoa Bake that is great for these cold winter days. I put a temporary link to the interview in my profile, head over and give those girls some love!
Crispy Skinned Mediterranean Style Roast Thighs and Drumsticks
😋😍😋😍😋😍😋😍 (Pre Oven Photo)
Thighs and Drumsticks were dry salt brined for 6 hours, patted DRY and pressed skin side down in a hot skillet. Oven preheated to 385 and a Pyrex dish was layered with Thick red onion slices, fresh rosemary sprigs, crushed garlic, sea salt, chicken broth and lemon. Golden Skinned chicken is nestled atop(Mmmm...nestled).☺️ lol Halved cherry tomatoes are scattered evenly in the dish. Finish with cracked black pepper and cook UNCOVERED for 50 minutes until juices run clear. Allow to rest for 10 minutes. This was served alongside roasted potatoes and a Balsamic Dijon vinaigrette radicchio and baby greens salad. 💋 MUAH😘🤤🤤🤤🤤
Mondays are hard enough without a complicated dinner added onto a long day. Thankfully tonight was SUPER simple. Like boil a pot of water, throw in some @wholefoods gnocchi, top with @dececco_pasta pesto and leftover chicken wing meat 🍗 from Sportsball Sunday kind of simple 👌🏼
Calvin picked out the gnocchi tonight and ate a solid serving, plus a good bit of chicken!
Horseradish, known in French as “raifort”, is particularly loved in the Alsace-Lorraine Region, where people enjoy it to accompany charcuteries, a pot-au-feu (stew) and of course the famous Choucroute garnie (“dressed sauerkraut”). Hot, spicy and peppery, horseradish has everything to please the French’s palates, who are fond of all nose-itching condiments (like mustards and vinaigrettes). See how to make your own Horseradish sauce on the blog ! .
Click the link on my profile to view this recipe. Bon Appetit!
3 hours ago4153
What's for dinner tonight? Stop by Osteria della Pace and discover our special prix-fixe @nycrestaurantweek menu until February 9!
EAT: Discover a tasting of our favorite Osteria della Pace dishes, such as Polpette al Sugo, to Tagliatelle al Ragù, and more on our special prix-fixe menu! So, book your table now and join us to make the most of #nycrestaurantweek until February 9. #myEatalyNYC
@nycrestaurantweek has begun! Want to check out the special prix-fixe lunch and dinner menus at our Italian Alps pop-up restaurant, BAITA, until February 9?👇
EAT: Reservations for both lunch and dinner are now available through OpenTable or by phone at 212.937.8910. Book your table today! We have selected favorite BIATA dishes to create this three-course menu, which consists of Panna Cotta ai Frutti di Bosco, Polenta con Ragù, and more. #myEatalyNYC
3 hours ago30110
Oh goody... my legs match the bed match the wall 🏳️
There is a NEW recipe up on the blog today! Baked Sweet Potatoes with Garlicky Kale and Almond Butter. Vegan, gluten free and BIG on flavor! Hit the link in my profile for the recipe! https://www.floatingkitchen.net/baked-sweet-potatoes-with-garlicky-kale-and-almond-butter/
If you like the classic Aviation, try this refreshing and smooth cocktail that will take your taste buds to Cloud 9! The crisp and citrus taste of Tanqueray is enhanced with citrus from the lime juice, St. Germain & Pur Blood Orange Liqueur work together to soften and blend the bitter and herbal notes of the gin. Creating a floral, yet not too sweet, long lasting taste, creating a heavenly cocktail. Cheers!
Skycap -2 oz Tanqueray Ten
-.25 oz PUR Blood Orange Liqueur
-½ oz St. Germain -1/2 oz Fresh Squeezed Lime Juice
-Maraschino cherry Garnish
Directions: Pour ingredients into a glass, add ice and shake. Fine strain into a coupe glass and drop Maraschino cherry as garnish. (🍸📸:@mixxndrinks )