Michelle Thurber's "Recipes I make for my family" dinnner :)

Medley of Roasted Root Vegetables

Ingredients

3 pounds assorted root vegetables (carrots, parsnips, beets, fingerling or new potatoes, celery root, turnips, rutabagas and Jerusalem artichokes) peeled and cut into even-size chunks

8 shallots, halved lengthwise

1/4  cup extra-virgin olive oil

2 tablespoons chopped fresh herbs (thyme, parsley, dill, rosemary, and/or sage)

     I used rosemary and sage.

2  teaspoons kosher salt

1  teaspoon freshly ground pepper

Directions

1. Place rack in the center of the oven. Preheat oven to 400 degrees F.
2. In a large roasting pan or baking dish, gently toss vegetables and shallots with the oil, herbs, salt and pepper. Roast, uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.

Chocolate Italian Love Cake

Author: Adapted from Paula Deen

Recipe type: Dessert

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 15

Ingredients

• 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• ¾ cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz.) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. Cool Whip

Instructions

1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
9. ENJOY!

 

Rosemary Ranch Chicken Kabobs

Rated: Submitted By: Theresa Spencer Photo By: chibi chef Prep Time: 50 Minutes Cook Time: 10 Minutes Ready In: 1 Hour Servings: 6

"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."

Ingredients:

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice

1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions:

1.	In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2.	Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3.	Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. I just cut the chicken into bite size pieces and cook it in the marinade. Market Street Clam Chowder 3/4 cup melted butter 1 cup flour 1 cup (1/2 inch) diced potatoes 1 cup (1/2 inch) diced celery 1 cup (1/2 inch) diced onion 1 cup (1/2 inch) diced green pepper 1 cup (1/2 inch) diced leeks 3/4 cup chopped clams, canned or fresh 3/4 tablespoon coarse ground black pepper 1 1/2 tablespoon salt 3/4 tablespoon whole thyme 6 bay leaves 1 teaspoon hot sauce (Tabasco recommended) 3/4 cup sherry wine, optional 2 cups water 3/4 cup clam juice (from canned clams or purchased separately) 2 quarts half-and-half Heat oven to 325 degrees. Combine melted butter and flour in oven-proof container. Bake for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir the butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Return pan to heat and warm to serving temperature, stirring occasionally. Serve immediately. Servings » 12