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.)

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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

Ingredients:

  • 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

Steps:

  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 http://theviewfromgreatisland.com/2015/01/roasted-chicken-with-allspice-and-citrus.html*

citrus roast chicken | sew you think you can cook

Slow Cooker Hot Chocolate

Did you know that your slow cooker can be used for more than just pulled pork, Chinese take-out at home, and tailgating cheese dips? It can also be used to have warm and comforting beverages ready for you after an evening in the cold.

For Thanksgiving we went to Alabama to spend the holiday weekend with my in-laws. On Black Friday we had intended to go walking through a Christmas light display downtown. Because it was a chilly night my mother-in-law whipped up a batch of hot chocolate so we could warm up when we returned.

We never did go check out the lights, though. We got wrapped up in a very competitive game of Harry Potter Uno. (Side note: Can you believe this deck of cards is now over $60!?)

But we did still get to enjoy some home made hot chocolate!

Slow Cooker Hot Chocolate

Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 1 1/2 C heavy cream
  • 6 C milk
  • 1/2 C sugar
  • 2 tsp vanilla extract
  • pinch of salt
  • 1/2 C cocoa powder
  • 2/3 C hot water

Steps:

  1. Place condensed milk, heavy cream, milk, sugar, vanilla, and salt in slow cooker.
  2. In a large mug or measuring glass, whisk together cocoa powder and hot water. Add to slow cooker.
  3. Cook on LOW 3 hours.

*This recipe is adapted from Melissa at http://www.number-2-pencil.com/2013/12/14/slow-cooker-hot-cocoa/*

Disclaimer: This post contains affiliate links.

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Boo-tini

To finish off ghost week I present to you a cocktail. If you’re throwing a party tomorrow add this martini to your bar menu. Or, maybe you want something with a little kick to sip on while you’re handing out candy to the little ghosts and goblins knocking on your door.

Do kids really dress up as ghosts and goblins anymore? These days it’s all about wanting to be their favorite movie character – I challenge you to count the number of Elsas and Olafs. (Hey, this cocktail could easily be redone in the winter as a melted snowman!)

Boo-tini

Ingredients:

  • 2 parts vodka
  • 1 part vanilla simple syrup
  • 1 part cream
  • 2 parts seltzer

Steps:

  1. Combine martini ingredients in a large pitcher and gently stir. Pour into martini glasses. If only making one, 1 part = 1 ounce.

*This recipe is adapted from Janelle at http://www.hgtv.com/entertaining/liquefied-ghost-cocktail-recipe/index.html *

Boo-tini