Citrus Roast Chicken

I hope it feels like spring where you are. Here? Not so much.

Last week my in-laws were here to spend my sister-in-law’s spring break. Ohio isn’t quite the spring break destination that Florida used to be. On Sunday we drove down to Louisville to meet up with the entire family (my brother-in-law and his girlfriend, who live in Nashville, drove up). The weather was a little chilly, but the sun was shining. My mother-in-law and I enjoyed a long walk in a park with my son while the rest of the gang did the Mega Zips zip line tour in the Mega Cavern. They all had a blast.

But then it was back to Ohio, where the snow decided to come back down, the sun stayed behind clouds, and the weather never reached 40. Add coughs and colds all around and it was a fairly gloomy week. But, we were all together and there was a lot of good bonding time with my little man. Stuart and I don’t get to watch very many movies so we enjoyed our lazy couch time catching up on the latest favorites. (FYSA: The Imitation Game was worth all the hype.)


If there’s one food that can make me forget about the dreary grey outside, it’s citrus. Slicing citrus into rings looks like sunshine in a bowl! And because my parents have lime trees in the backyard, any citrus really makes me think of Florida.

Break away from that candied ham and brighten up your Easter table this Sunday with this citrus roast chicken! Or if you can’t tear yourself from that ham might I suggest it for Mother’s Day?

Citrus Roast Chicken


  • 6 bone-in, skin-on chicken thighs
  • 1 cara cara orange
  • 1 lemon
  • 1 tangerine
  • 1 grapefruit
  • 1/4 C olive oil
  • 2 tbsp pomegranate molasses
  •  1 tsp ground allspice
  • thyme, for garnish


  1. Preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Thinly slice all of the citrus 1/8″ thick using a mandolin. Remove seeds. (I only used a couple slices of grapefruit, and half of the remaining fruits.)
  3. Place some citrus slices on the prepared baking sheet. Top with chicken, do not crowd the pan – use two baking sheets if necessary.
  4. In a small bowl, whisk together olive oil, pomegranate molasses, allspice, and S+P. Brush sauce onto the chicken.
  5. Bake 30-35 minutes, until chicken reaches an internal temperature of 160 degrees F. Baste with additional sauce halfway through cook time.

*This recipe is adapted from Sue at*

citrus roast chicken | sew you think you can cook

#SundaySupper: Spring Fling

Happy Spring everyone! Does it feel like spring where you are? I’m not fully convinced Ohio knows that the season’s have changed yet. Don’t get me wrong, there isn’t anymore snow on the ground, and it is warmer. But it’d be nice to see the sun. Friday, the first official day of spring, was very dreary – chilly, grey, and rainy. I’m pretty sure the grey and rainy is pretty standard up here though.

I am looking forward to the day when the sun is shining and it’s 70 degrees. I hope I don’t have to wait for summer for that! Now that my little man is a very successful sitter (and army crawler) I’m anxious to get him to the park and into a swing. There’s a park at the end of our neighborhood and I always head there on my walks, but I want my husband to be there for his son’s first time in a swing. So this beautiful spring day needs to happen on a weekend!

Today’s happy spring fling #SundaySupper is hosted by  DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.

When I think spring, I think Easter, tulips, pastel colors, eggs, and bunnies. I found this clever smoothie in my foodgawker favorites and decided to give it a shot. My layers weren’t as separate as hers were. But I used my own recipe for my smoothie flavors. My smoothies weren’t thick enough to give the effect I was looking for, but I went with it and it still yielded a pretty result. Phew!

My flavors were: blackberry & blueberry, pineapple & orange, and strawberry. I used whole milk vanilla yogurt and milk in each flavor, and added some vanilla protein powder to the pineapple & orange. I put too much milk in the smoothies – but I do prefer to drink my smoothies through a straw and the texture is perfect for that, just not perfect for staying separate layers. Here’s the ratio I used: 3/4 C frozen fruit, 1/4 C + 1 tbsp yogurt, 1/2 C milk. My amounts make 2 smoothies.

Here’s the how-to for an Easter Egg Smoothie:

Pick three (or more) different flavored smoothies. Use colors that will contrast.

Make each smoothie and keep in the freezer until ready to assemble.

Layer smoothies into a glass.


Easter Egg Smoothie | Sew You Think You Can Cook







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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Eating the Bible: Clouds of Obscurity

In Exodus chapter 20 God appears to Moses and the Israelites from within/behind a cloud. This begs the question of why God didn’t simply reveal himself.

I remember one morning in Sunday School when I was younger being asked, “What do you think God looks like?” There were the expected pictures drawn of a man with a long beard or drawings resembling the pictures of Jesus popular in the U.S. One boy drew a picture of a cloud and I drew Light (or at least attempted to).

I have never pictured God to be in human form. And I’ve never been able to really describe what I think God looks like. To me, God doesn’t resemble anything of this Earth – God doesn’t have a tangible form. The closest I can come is “Light.”

To accompany this passage Rena created a “Thick Cloud Pavlova” by adding 3 tbsp cocoa powder to the egg whites. As I couldn’t find my cocoa powder (fun fact: it was in the make shift pantry in my laundry room) I decided to use cinnamon to darken the “cloud”. We absolutely love the spice the cinnamon gives to the delicate pavlova. A pavlova is similar to a meringue, the main difference being the cornstarch folded in before baking. The cornstarch creates a marshmallow-like consistency inside of a light and crunchy exterior.

Pavlova Steps

Cinnamon Pavlova


  • 4 large egg whites
  • pinch of salt
  • 1 C sugar
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 1/2 tbsp corn starch
  • 1 tbsp cinnamon


  1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  2. In a large bowl beat egg whites with a pinch of salt. (Use either a hand mixer or stand mixer.) Once stiff peaks are reached slowly add the sugar, vinegar, and vanilla – constantly beating.
  3. Once the sugar is dissolved gently fold in the corn starch and cinnamon.
  4. Pile the egg whites onto the parchment paper, forming a 7″ circle with a well in the center.
  5. Bake undisturbed for 1 1/2 hours. Turn off the oven and slightly crack the door. Allow pavlova to cool completely.
  6. Fill the well with whipped cream and fresh berries.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Cinnamon Pavlova

Disclaimer: This post contains affiliate links. 

Lemon Marshmallow Pie

As both a nerd and foodie there’s no day better than a “holiday” that celebrates both – Pi Day! March 14th is Pi Day. Why? Pi is an irrational constant with an infinite number of digits, the value of which is the ratio of a circle’s circumference to its diameter. Rounding to the hundredth’s place, Pi = 3.14. Hence, March 14 (3/14) is Pi Day! (Fun fact, it’s also Albert Einstein’s birthday.)

That being said, pies are not my favorite form of dessert. Well, not the traditional pies. I have a liking issue with warm fruit, so I don’t partake in America’s favorite Apple or Berry.

As I’ve mentioned before, my favorite pie is Key Lime. It’s served chilled and has a perfect balance of tart and sweet. The same can be said for this lemon marshmallow pie. And only three ingredients (four if you count the fresh fruit for garnish) separate you from a bright dessert. A dessert that will make you forget about winter’s extended stay and think you’ve just experienced a perfect spring day. With only five minutes of prep work required there isn’t any excuse to not try this pie. True, you could always make your own pie crust and lemon curd and probably marshmallow creme but I prefer to take the lazy way out. 😉

Lemon Marshmallow Pie


  • 2 jars (10 oz) lemon curd
  • 1 jar (7 oz) marshmallow creme
  • 1 graham cracker pie crust


  1. Using a hand mixer whip lemon curd and marshmallow creme until blended. Pour pie filling into pie crust.
  2. Refrigerate a few hours before serving with fresh berries.

*This recipe is adapted from Deborah at*

Lemon Marshmallow Pie