This Mexican rice comes together so easily and quickly in a single pot, which makes for an easy clean-up. You can also throw in your favorite veggies but I kept it simple with onion, corn kernels, peas and carrots. From there, the rice is simmered in tomato sauce and chicken broth, along with some cumin and chili powder for that extra kick of flavor.

You can serve as is or alongside some tacos or enchiladas. We loved it as a main dish, digging our way in with tortilla chips. Either way, we loved the change from our usual Asian-style fried rice and have made this at least 3 times this week!

MEXICAN RICE

yield:6 SERVINGS

prep time:10 MINUTES

cook time:20 MINUTES

total time:30 MINUTES

Restaurant-style Mexican rice can easily be made right at home, and it tastes a million times better too!

INGREDIENTS:

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 1/2 cups basmati rice

1 (8-ounce) can tomato sauce

1 1/2 cups vegetable broth

1 cup corn kernels

1/2 cup diced carrots

1/2 cup frozen peas

1/4 teaspoon chili powder

1/4 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

2 Roma tomatoes, diced

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.

Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.

Serve immediately, garnished with cilantro, if desired.

The secret? Super juicy, perfectly charred chicken thighs seasoned just perfectly with a dry spice rub of oregano, basil, thyme, paprika and garlic powder.

Nope, no hours of marinating here. Simply season your chicken and throw them right onto the grill.



While you do that, you can also throw on some pita bread for serving – might as well while you have the grill all fired up!

Serve with chopped romaine, cucumber, tomatoes, avocado, red onion, olives and feta along with the creamiest tzatziki dressing ever.



GRILLED GREEK CHICKEN SALAD

yield:6 SERVINGS

prep time:30 MINUTES

cook time:10 MINUTES

total time:40 MINUTES

The BEST Greek salad you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!

 

INGREDIENTS:

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

2 pounds boneless, skinless chicken thighs

1 head romaine, roughly chopped

1 cup diced cucumber

1 cup halved cherry tomatoes

1 avocado, halved, seeded, peeled and sliced

1/2 small red onion, thinly sliced

1/2 cup pitted kalamata olives

4 ounces feta, cubed

FOR THE TZATZIKI DRESSING

1 cup Greek yogurt

5 tablespoons buttermilk

2 tablespoons chopped fresh dill

2 tablespoons freshly squeezed lemon juice

2 teaspoons lemon zest

1 clove garlic, minced

Kosher salt and freshly ground black pepper, to taste


In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste; set aside.

In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.

Preheat grill to medium heat.

Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cucumber, tomatoes, avocado, onion, olives and feta. Pour the tzatziki dressing on top of the salad and gently toss to combine.

Serve immediately.

I am a little bit in love with broccoli salad. Broccoli plain has got to be the worst thing in the world, but once you put it with the sauce and all the flavor, it suddenly becomes the best food in the world.

I am not a huge fan of the creamy mayo sauce, so I found another version of this recipe that is much healthier and has less fat.

If you are looking a quick, simple and healthy side dish, this is one I highly recommend. It is so simple to throw together and tastes absolutely amazing.

There are so many recipes out there for broccoli salads, but they are loaded with mayo and sugar.

I decided to lighten up the recipe so that I could enjoy the delicious flavors without all the guilt – and I did it without using mayo!

If you try this Healthy Broccoli Salad, let me know! I would love to hear in the comments how you made or if you have any ideas on what you would add to it.

HOW TO MAKE A HEALTHY BROCCOLI SALAD

Every broccoli salad starts with broccoli. I usually purchase pre-cut broccoli florets from the produce section just to save time, but you could also chop your own broccoli.

You can cut the broccoli into as big or as small of pieces are you prefer.

Mix the broccoli, apples, onion, and craisins in a bowl.

In a separate bowl, combine the dressing ingredients. Mix the dressing with the broccoli mixture and place it in the fridge. I like it to chill for about 2 hours before I serve it so that the flavors can really meld together.

This dish is so delicious and flavorful!

DO I NEED TO BLANCH THE BROCCOLI FOR BROCCOLI SALAD?

Some broccoli salads will have you blanch the broccoli before making the salad (which means to cook it for a short time in boiling water and then cool it down in an ice bath), but for this recipe it’s not needed.

I feel that raw, fresh broccoli is the best in this dish and with all the other ingredients that are added to compliment the broccoli, blanching is not a necessary step. Toss that broccoli in a bowl and move on to the next step!

WHAT DRESSING GOES ON BROCCOLI SALAD?

Many times, the dressing that is on broccoli salad is mayo and sugar.

For this recipe, I am using ingredients that are big on flavor, but lighter on calories and fat.

To make this dressing, you will use:

apple cider vinegar

Dijon mustard

a little bit of canola oil

a little bit of sugar

salt and pepper to taste

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

Healthy Broccoli Salad {No Mayo} Recipe

This Healthy Broccoli Salad has the perfect tangy dressing without mayo. It will become your go-to broccoli salad recipe from now on.

PREP TIME2 HRS 10 MINS

TOTAL TIME2 HRS 10 MINS

PRINT

Ingredients

2 heads fresh broccoli roughly chopped

2 apples diced

¼ cup sweet onion diced

½ cup low sugar craisins

2 Tablespoons sugar

6 Tablespoons apple cider vinegar

2 Tablespoons Dijon Mustard

1 Tablespoon canola oil

½ teaspoon fresh ground black pepper

salt, to taste

Instructions

In a large bowl, add broccoli, apples, onion, and Craisins. Gently mix together.

In a medium bowl, combine remaining ingredients.

Fold dressing into broccoli mixture until broccoli is completely covered.

Cover bowl and chill in fridge for at least 2 hours because serving to let the flavors meld together.

You could also make this dish the day before.

Nutrition

Calories: 177 kcal · Carbohydrates: 35 g · Protein: 6 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Sodium: 126 mg · Potassium : 737 mg · Fiber: 8 g · Sugar: 21 g · Vitamin A: 1300 IU · Vitamin C: 184 mg · Calcium: 106 mg · Iron: 2 mg

Equipment

Large Bowl

Medium Bowl

Recipe Details by chef anil singh

The best Jamaican Jerk Chicken including oven and grilling instructions! It’s incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. And who can resist that light char and crave-able spicy kick? A must try recipe!

Pair it with coconut rice and fresh pineapple to create a tasty and simple Caribbean meal!



Jamaican Jerk Chicken Recipe

This is one of the best marinade recipes you’ll ever try! It’s brimming with fresh flavor and it may seem like a strange combination of ingredients but together they create incredible, well balanced flavor. And it all compliments chicken perfectly.



 

 

It’s a great recipe to make for a summer cookout yet it’s easy enough for a weeknight dinner. Just prep the marinade the night before or morning of, add the chicken and let it soak while you’re at work, then when you get home pop it in the oven or throw it on the grill (simmer the rice while the chicken is cooking) and you’ve got a dinner that’s sure to satisfy!



Chicken and Marinade Ingredients

Chicken pieces (bone-in skin-on) – I recommend using 5 thighs and 5 legs

Green onions – 1/2 small red onion could be substituted.

Garlic – only use fresh garlic.

Ginger – this adds so much flavor, only use fresh.

Habanero peppers – scotch bonnet peppers will work too if you can find them. The amount used can be adjusted to taste, these are spicy!

Lime juice – in a pinch lemon juice will work too. Don’t use bottled.

Soy sauce – if you have low sodium on hand that will work, just add a little salt to the marinade.

Brown sugar – honey could be substituted.

Thyme leaves – preferably use fresh, in a pinch 1 tsp dried will work.

Allspice, cinnamon and nutmeg – these may seem strange with chicken but they’re key ingredients, don’t omit them!

Black pepper – it’s a hassle to grind it but it does make a difference.



How to Make Jerk Chicken

Place chicken pieces in a gallon size resealable bag.

Make marinade: add green onions, garlic, ginger, habaneros, lime juice, soy sauce, brown sugar, thyme, and spices to a food processor and plus to chop (it should be slightly coarse not pureed).



Pour marinade over chicken: pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken.

Allow marinating time: rest in refrigerator 3 – 24 hours.


How to Bake Jerk Chicken – Oven Method

Heat oven and prepare baking sheet: preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

Arrange marinated chicken on sheet: remove chicken from marinade and arrange pieces on baking sheet leaving space between them.

Bake to 165 degrees in center: bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning.



How to Grill Jerk Chicken

Heat grill, clean and oil grates: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.

Cook through to 165 degrees: grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it’s browning too quickly) about 30 minutes.

Can I Use Boneless Skinless Chicken Breasts or Thighs?

Yes. I’ve also made this with boneless skinless chicken breasts as well if grilling. If doing so don’t marinate longer than 6 hours.

Grill over medium high heat (425 – 450) about 4 – 5 minutes per side keep a close eye on it because if it goes past 165 degrees in center it will start to dry out. Baking isn’t recommend for breasts as you won’t get any browning.

Boneless skinless thighs should work fine here too – for grilling or oven roasting. If doing so marinate up to 12 hours. Grill over medium-high heat (425 – 450) about 5 – 7 minutes per side. If baking cook in preheated 400 degree oven on an oiled baking sheet until cooked through about 30 – 35 minutes, broil during last few minute to help brown as needed.



Can I Make the Marinade in Advance?

Yes, the marinade can be made up to 4 days in advance. Store in refrigerator.

Tips for the Best Jerk Chicken

Only use fresh ingredients for best flavor (no dried powders). You’ll notice most everything is fresh in the recipe that’s what makes this chicken so good!

Allow enough time to marinate so those flavors can really soak into the chicken, at least 3 hours and up to 24 hours.

Skip the chicken breasts and go for thighs for the most flavorful and tender end result.

Want to maximize the flavor? Rub some of the marinade underneath the chicken skin (just be careful not to tear it off).

If grilling, remember every grill cooks a little differently so just keep an eye on it. You want some char but not overly charred chicken so reduce the temperature slightly as needed.

Crunchy with



With yearnings coming on strong for the good old days, I feel like there’s a retro resurgence coming to home cooking. Or is it already here?

The comforts of familiar family recipes have been making their way back into the main stream for a while and classic potluck and picnic salad recipes are some of the quickest to rebound. Who needs fancy or fussy when you crave soothing and satisfying? And you guys agree, because the recipes for the best potato salad, macaroni salad, and creamy coleslaw are always at the top of the most popular recipes here on best food bloggers





 


What’s In Waldorf Salad

The Waldorf salad is said to have originated over 100 years ago at the Waldorf hotel in New York City. Starting out as a simple salad of apples, celery, and mayonnaise—ingredients that are in season all year long—over the years its flavor was tweaked with the addition of grapes and nuts added to the mix.

My grandma’s recipe pretty much follows course with these ingredients and the addition of whipped cream to add extra fluff:

Tart apples

Celery

Walnuts or pecans

Grapes

Lemon juice

Sugar

Salt

Mayonnaise

Whipped cream (her secret ingredient!)



How to Make the Classic Waldorf Salad

This simple salad takes doesn’t require any cooking, just a little chopping, and only takes minutes to mix together.

Use the crispest varieties of apples. Grandma said to use tart green Granny Smith apples, but for a little variety in color, I used one green apple and one crunchy Fuji apples. Red delicious, honey crisp and gala are also good options.

Chop the ingredients the same size. Chopping the apples, celery, and grapes about the same size ensures you’ll get crunchy and sweet tastes in each and every bite.


Sprinkle the cut fruit with the lemon juice and sugar. Cut apples can quickly e discolor. Tossing with the lemon juice retards oxidation while sprinkling the fruit directly with sugar enhances it’s sweetness.

Mix the wet ingredients before adding to the dry. Whisk the mayonnaise and whipped cream together before adding to the fruit. This ensures a homogenous, creamy dressing. 

Toast the nuts for deeper flavor. Toasting the nuts before adding to the salad intensifies their nutty flavor by releasing their natural oils, eliminating their raw taste.


Add Greek Yogurt to Waldorf Salad’s Dressing

The dressing for Waldorf salad always starts with mayonnaise. In fact, you could get away with using only mayo, but because this salad deserves a topping that’s more than just one note of flavor, I add my grandma’s secret ingredient.

Grandma’s secret ingredient for this dressing isssssss…whipped cream.

Now, you could go ahead and sub the whipped cream with plain Greek yogurt or even sour cream, and I have. But, I encourage you to try both ingredient combos and decide for yourself which you prefer.

If you prefer, use 2 tablespoons Greek yogurt or sour cream instead of the suggested 1/2 cup whipped cream.

This hakka noodles taste delicious and will have you craving for more. I am sharing a vegan recipe loaded with veggies and button mushrooms. Fairly easy to make hakka noodles is a popular Indo-Chinese dish of stir fried noodles. You will find it being made and served in many restaurants and street-side Chinese food joints in India. Hakka noodles is not only popular with kids, but also with grownups.

Table of Contents

Ingredients You Need

How to make Hakka Noodles (Stepwise Photos)

Expert Tips

Recipe Card

Ingredients You Need

Hakka Noodles – Use any Indian brand of Hakka Noodles. I have used Ching’s Hakka Noodles. Note that these noodles is made with all-purpose flour so if you prefer a healthier version, then use whole wheat noodles or soba noodles (buckwheat noodles)

Veggies: You can add veggies of your choice. Mushroom give a meaty texture and umami flavor. If you do not like mushrooms you can skip them. You can choose from the following list of veggies:

cabbage (green or red)

carrots

french beans (green beans)

zucchini

broccoli

button mushrooms or cremini mushrooms

capsicum (bell pepper)

spring onions (scallions) or regular onions

Soy sauce: Try to use naturally fermented soy sauce as it gives a lovely fermented taste and flavor to the noodles. You can even use bragg liquid aminos or tamari instead.

Toasted sesame oil – The noodles get a lovely hint of smokiness from toasted sesame oil. But do not worry if you do not have toasted sesame oil. Just use any other neutral tasting oil like sunflower oil or safflower oil.

Herbs and spices: Garlic, dry red chillies, celery or coriander leaves (cilantro) are the herbs and spices added. Celery is not available everywhere in India. So if you do not have celery, then just skip it. Use green chillies instead of dry red chillies.

Rice vinegar: Instead of rice vinegar you can add white vinegar or apple cider vinegar. You can even use rice wine or mirin. Both rice vinegar and rice wine give a distinct flavor and aroma to the dish.

Note on Celery

Many Indian readers ask me what is celery and where to get it. Celery is a herb that is easily available in most super stores and super markets in the Indian metros.

You can also grow celery in a pot. Either buy the plant from a nursery or plant the seeds. The best way is to chop the celery from its base and plant the base in the soil. Here is a shrub of celery from my balcony herb garden.

Step-by-Step Guide

How to make Hakka Noodles

Prepare Veggies and Cook Noodles

1. First finely chop all the veggies and keep aside. You can even shred or grate the veggies using a food processor. I have used carrots, french beans, spring onions, button mushrooms, capsicum and cabbage (in the video).

2. Boil 4.5 cups water in a pot or pan with ½ teaspoon salt and a few drops of oil.

3. Add the hakka noodles (200 grams).

4. Cook the hakka noodles according to the package instructions. The noodles have to be cooked till al dente or just about cooked.

5. Drain cooked noodles in a colander. Then rinse noodles with fresh water very well. This stops the cooking process and removes the starch.

6. Add 1.5 teaspoon toasted sesame oil.

7. Toss noodles well, so that the oil gets coated evenly on them. This gets rid of stickiness from them.

Stir Fry Spices, Vegetables

8. Heat 2 tablespoons sunflower oil (or any neutral tasting oil) in a frying pan or wok. On a medium-low to medium heat, first sauté 2 to 3 dry red chilies (broken and seeds removed) and 1.5 teaspoon finely chopped garlic for about a minute.

9. Increase the heat a bit and then add the 3 to 4 small spring onions (finely chopped), 8 to 10 french beans (finely chopped). Stir fry for about 3 minutes.

Pro Tip: For non-stick frying pans, keep the heat to medium and for cast iron or carbon steel pans or wok, use medium-high to high heat.

10. Add the 4 to 5 button mushrooms (finely chopped), 1 small to medium carrot (finely chopped) and 1 teaspoon finely chopped celery and continue stir-frying.

You can also add ½ cup finely chopped cabbage and 1 small to medium capsicum at this step. For the hakka noodles video in the post, cabbage is added.

11. Stir fry for about 5 to 6 minutes till the edges of the veggies start to slightly brown. I like the veggies to be cooked more, than what is the norm usually for this recipe. You can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies.

Ingredients
4 servings
For momos dough:-
1 cup all purpose flour
2 tsp oil
1/2 tsp salt
as required Water for kneading
200 grams For stuffing:- boiled corn
1 cup mix veg (capsicum, carrot, onion) finely chopped
2 cubes processed cheese grated
2 tsp mozzarella cheese grated
1/4 tsp black pepper the powder
1 tsp Italian seasoning
to taste Salt
1/2 tsp oregano
1 tsp chilli flakes
Steps
For dough:- Mix flour, salt and oil in a bowl and add water to make smooth pliable dough. Just like our poori dough. Covered and keep a aside for 30 minutes.
For stuffing:- put boiled corn in a food processor and blend it the texture of the corn should be creamy and coarse.
Add chopped vegetables, seasoning, processed cheese, mozzarella cheese and salt to taste and mix until well combined.
For momos:- Now take the dough and give a final knead before rolling.
Rolled the dough into a big disc and cut into smaller discs with cutter.
After that again roll to make it edges to be thin and the center to be thick.
Put some stuffing in the center. Fold it to make mono shapes. Prepare all momos and covered a moist napkin.
Prepare the steamer by adding a glassful of water in a steamer and bring it to a simmer on medium heat.
Grease the steamer tray with oil and arrange momos in it. Keep space between them
Now cover the lid and on medium flame for 6-8 minutes or till the outer layer looks shine, transparent and by touch it doesn’t feel sticky.
Remove from the steamer and serve hot or warm.
Serve with a spicy sauce like schezwan sauce or mono chutney or red chilli garlic sauce.

Karela fry recipe – Kakarakaya fry or bitter gourd fry is an easy, quick and healthy dish. This is a North Indian style karela fry recipe as I have used the spices which are generally used in North Indian cooking. Karela is also known as kakarakaya or bitter gourd or bitter melon. A vegan recipe.

If you like karela or bitter gourd then only you will like this dish. Not many people are fond of karela because of its bitter taste. i make a karela dish once in a month as it is very good for health.

00:00 of 02:07

This is another way I make karela at home beside the Bharwan karela and the Punjabi Style karela sabji posted earlier.

These bitter gourd fry can be served as a side dish with a combination of dal rice or rasam rice or sambar rice. You can also serve them with Indian flatbreads like chapati or phulkas.

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

Kakarakaya fry or bitter gourd fry is an easy and quick dish. The recipe is lightly spiced with bitter tones from the karela.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

CuisineIndian, North Indian

Course:Side Dish

Servings to 3

Units

Ingredients

▢250 grams tender karela (bitter gourd or bitter melon or kakarakaya)

▢¼ teaspoon turmeric powder

▢½ teaspoon red chili powder

▢½ teaspoon cumin powder

▢1 teaspoon coriander powder

▢1 teaspoon fennel powder

▢¼ teaspoon Garam Masala Powder

▢1 pinch asafoetida (hing)

▢½ or 1 teaspoon amchur powder (dry mango powder)

▢1 tablespoon besan (gram flour or chickpea flour)

▢2 tablespoon oil

▢salt as required

Cook ModePrevent your screen from going dark while making the recipe

Instructions

Preparation

Rinse the karela in water first.

Slice the karela into thin round pieces.

You can lightly peel the skin if you want before you slice them.

Making Karela Fry

Heat oil in a frying pan or kadai.

Add the karela slices and saute on a low or medium flame till the slices

Become lightly browned. Takes about 8-10 minutes. Stir in between.

Now add all the dry spice powders and salt.

Stir and saute for 5-6 mins more on a low flame.

Lastly add the besan and saute for some minutes till the rawness of the besan or gram flour goes away. Takes about 4-5 minutes more.

Garnish with coriander leaves.

Rosemary Roasted Chicken with Bell Peppers and Potatoes

Crispy, tender roasted chicken with bell peppers, potatoes and onions makes an easy one-pan weeknight meal! Clean up is a breeze, too, with Glad™ Standard Aluminum Foil keeping your pan clean and your evening more enjoyable. Cook up this simple, comforting dish tonight!

I don’t know about you, but I live for meals like this. Healthy, hearty and, most importantly, easy to clean up! I sometimes find myself distracted by the mountains of dishes during dinner with my family, and that’s no way to end a busy work day! Instead, I have been resorting to simple yet scrumptious meals that only require one pan and use the fresh vegetables and spices that I already have on hand. Enter my new favorite: A mouthwatering medley of bell peppers, red potatoes, onions and garlic tossed in a mixture of savory, everyday spices with olive oil and fresh rosemary.
Want to know how easy it can be? All you need to do is chop up your vegetables (which you can interchange with hearty fall veggies like squash, sweet potatoes, cauliflower or Brussels sprouts) and pat your bone-in chicken dry with paper towels. For this recipe, chicken thighs and legs work best, as they cook evenly at the same temperature and time. Line your pan with a layer of Glad™ Standard Aluminum Foil and arrange the veggies and chicken on a large baking sheet with your bone-in chicken. Pour over a mixture of olive oil and spices, then slide into your hot oven for just 30-40 minutes.
Voila! Dinner is done.
Serve your delicious one-pan wonder with a leafy green salad, or a loaf of my fluffy, soft Parmesan Herb Garlic Bread. It’s always a hit around my dinner table, and I know it will be at yours, too!

I may not show it in every recipe I create, but I often use Glad™ Aluminum Foil for easy prep, cooking and clean-up in and around the kitchen. It’s one of my pantry staples, and since it is 30% stronger than other leading foils, I use it for the toughest of jobs from the freezer to the oven!

Here are some “pro” tips for getting the most out of Glad™ Standard Foil:
■ Cover casserole dishes for faster and more even oven cooking
■ Wrap potatoes and corn to steam-cook in the oven
■ Line pans and cookie sheets for easy clean up when baking

Glad™ Heavy Duty Aluminum Foil is designed to take on the toughest kitchen jobs. At 12” wide, it is still the perfect pantry size but its extra thickness and strength make it ideal for:
■ Protecting food from freezer burn
■ Making larger foil packets for heavier food
■ Wrapping or covering hot food to maintain heat
■ Can be used outside of the kitchen as

So, head out and grab your ingredients (and a roll or two of this awesome foil) for this delicious dinner! It only takes about 15 minutes to prepare, and while it roasts, you can take advantage of those extra to-do’s on your list, or just enjoy more family time. Dinner doesn’t have to be difficult. With recipes like these, it can be a total breeze.

Click here to find more recipes at the Glad® Foil website, and get a $1 off coupon wherever Glad® Foil is currently sold!

How do you use foil outside the kitchen?  

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Rosemary Roasted Chicken with Bell Peppers and Potatoes

PREP TIME15 mins

Ingredients

1 lb. baby red potatoes, about 6-8 potatoes, halved

1 small red bell pepper, chopped into 1-inch pieces

1 small green bell pepper, chopped into 1-inch pieces

1 small yellow bell pepper, chopped into 1-inch pieces

1 medium red onion, chopped into 1/2-inch pieces

8 pieces (about 3 lbs.) bone-in chicken parts (I used 4 thighs + 4 legs), pat dry

1/3 cup olive oil

4 cloves garlic, minced

1 teaspoon dried crushed rosemary

1 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

Other items needed:

1 large rimmed baking sheet or casserole dish

1 roll Glad™ Standard Aluminum Foil

Additional fresh rosemary, for garnish optional

Instructions

Preheat oven to 400 degrees F.

Chop vegetables and place on a large, rimmed baking sheet lined with Glad™ Standard Aluminum Foil. Pat chicken piece dry and place onto the baking sheet.

In a small bowl, whisk together olive oil, garlic, rosemary, paprika, onion powder, red pepper flakes, and salt and pepper. Pour over the vegetables and chicken. Toss with your hands to evenly coat vegetables and chicken in the oil mixture.

Place chicken parts skin side up and spread them out evenly in the pan. Arrange vegetables around the chicken, placing chicken on top of vegetables if needed.

Bake uncovered for 30-40 minutes, or until chicken is cooked and juices run clear. Vegetables should be softened and potatoes fork-tender.

Remove from oven and garnish with additional chopped fresh rosemary, if desired.

Enjoy

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