Rosemary Roasted Chicken Drumsticks and Thighs

When the weather gets cold, there’s nothing quite like warming up the house with the oven and infusing your home with delicious smells!

This recipe is so simple, yet is so incredible people will think you spent all day preparing it!
6 assorted chicken pieces
3 large sprigs rosemary – leaves removed and minced
3 cloves garlic – minced
1 Tbsp. Olive oil
Juice of 1 lemon
Salt & Pepper

1. Preheat oven to 375 degrees.
2. In a large roasting dish, coat chicken pieces with all ingredients.
3. Roast for 60 minutes or until golden brown while basting occasionally.

Lemon Asparagus

I like to overdo things, so for Teacher. Foodie. Athlete. Does Thanksgiving instead of just doing one veggie I am doing two. It’s always nice to give your guests options. This is so quick and easy that you can throw it all together in the pan early in the day, and then just cook it in the last 10 minutes before dinner time! I will cook while you carve the turkey!


3 bunches asparagus – bases removed
3 Tbsp. olive oil
3 cloves garlic – minced
Juice of 2 lemons
Salt and pepper

1. In a large skillet, heat olive oil over medium high heat.
2. Add asparagus, garlic, and salt and pepper. Cook for 10 minutes or until asparagus is tender.
3. Pour lemon juice over asparagus, toss, and serve.

Garlic Oven Roasted Broccoli

As the weather gets colder, I alway look for recipes that utilize the oven. I love how a warm kitchen feels when it is full of great smells! This side dish goes with pretty much anything!

1 large head broccoli
4 cloves garlic – minced
2 Tbsp. olive oil
Salt & pepper to taste

1. Preheat oven to 400 degrees.
2. In a large baking dish, combine all ingredients and stir.
3. Roast for 15-20 minutes to desired browning. Those crunchy ends are delish!

Spicy Campfire Garlic Shrimp

After a long day of hiking, the last thing I want to do is attempt to prepare dinner in the woods. I was able to prepare this the day before, and then just make a fire to cook it up! I used frozen shrimp, which thawed overnight in the cooler, but ensured freshness.


2 dozen frozen, large, peeled shrimp
1/4 cup olive oil
5 garlic cloves – minced
1/4 cup white wine
1 tsp piri piri (or substitute chili powder)
Salt and Pepper

1. Before leaving on your camping trip, combine all ingredients in a ziplock bag. Keep shrimp frozen if you plan on using the next day, or defrost if you are going to use that night.
2. When ready to cook, build a hot fire to produce embers. Make a flat pile of them and place a flame resistant pot directly on them.
3. Add shrimp, stirring frequently. Depending on temperature, cook time may vary. Cook until shrimp curl and are pink, approximately 10 minutes.

Tomato Salad with Pesto Vinaigrette

O. M. G. How has no one ever come up with this before?! Ok, that is a bold statement, but I have never seen a dressing come close to this. I hope to say that I was the very first person ever to think it up, but there is no way that no one else has stumbled upon this incredible concoction before!

Our basil is starting to grow like a weed, a good weed that is! I was looking for a side salad to have with out meal tonight, so I decided to whip this up. It is absolutely scrumptious.

2 large ripe tomatoes
10 leaves basil
1 Tbsp. pine nuts
1 small clove garlic
1 Tbsp. olive oil
2 Tbsp. white balsamic vinegar
Salt & pepper to taste

1. Cut tomatoes into wedges and refrigerate to get cold.
2. Place remaining ingredients into a blender or food processor and blend until smooth.
3. Drizzle dressing over tomatoes, toss, and enjoy!