Perfect Roast Chicken



1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil


Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
© 2015 Television Food Network, G.P. All Rights Reserved.


Apple Crisp



6 medium size apples, peeled and diced

2 cups almond flour

1/2 cup coconut oil

1/4 cup raw honey

1 1/2 tsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp ground nutmeg


Preheat oven to 350F degrees and lightly grease a pie pan with cooking spray.

Whisk together the honey and vanilla extract in a bowl with the cinnamon and nutmeg.  Add the flour and whisk until smooth and combined.

Cut in the coconut oil and stir with a fork until it forms a crumbled mixture.  Spread the apples in the bottom of the pie pan and top with the crumbled mixture.

Cover with foil then bake for about 45 minutes until the apples are tender.  Remove the foil and bake for another 10 minutes.

Let cool for 10 minutes before serving.

Olive Oil Roasted Tomatoes and Fennel with White Beans



  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

I halved this recipe based on what we had at home, and it made dinner portions for the three of us with some crusty bread. It was easy to keep the veggies going on the stove for a while as I occasionally forgot about them.


Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some ore attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Pineapple Fried Rice


Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Serves: 4
Here’s an easy and yummy lunch idea: pineapple fried rice. It is a great way to put some sparkle in your leftover rice. I’m a big fan of fried rice. Cooking over higher heat seals in all the natural flavors of the pineapple and leaves your rice with a subtle crispness. This stir-fry is a great meatless choice and everyone in my family loved it! Once your food hits the stove, it’s done in under 10 minutes. Quick and easy!
  • 1½ cups fresh pineapple
  • ½ sweet red bell pepper
  • ½ onion
  • 1 Tbsp ginger
  • 1 garlic clove
  • 2 Tbsp soy sauce, or to taste
  • 2 cups cooked white rice, cold (=1 cup uncooked white rice with 1 Tbsp butter & ¼ tsp salt)
  • 1 tsp sesame oil, optional (but highly recommended)


  • 2 Tbsp green onions
  • 1 Tbsp sesame seeds, optional
  1. Rinse rice thoroughly and cook according to package instructions. We used a rice maker and added 1 Tbsp butter and ¼ tsp salt then let it cool completely. This works best with cooled, leftover rice. Don’t use warm or hot rice or it will get sticky.
  2. Prep your vegetables before firing up the stove. You won’t have time to chop between steps.
  3. Heat a heavy-bottomed skillet or wok over medium heat, then swirl in 2 Tbsp oil. Add diced onion and cook about 1 minute or until softened. Next toss in pressed garlic and grated ginger and saute another minute, stirring constantly.
  4. Increase heat to med/high and add diced bell pepper with pineapple and continue to saute everything for 3-5 minutes or until golden, stirring frequently.
  5. Add 2 cups cooked rice and 2 Tbsp of soy sauce, or to taste. Continue to stir over the heat another minute or until soy sauce is well blended in.
  6. Turn off the heat stir in 1 tsp sesame oil, or to taste.
  7. Plate the rice and sprinkle each bowl with some chopped green onions and sesame seeds if desired and serve warm.

Santa Fe Stuffed Peppers

stuffed peppers

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 8


  • 3/4 lb ground turkey breast
  • 1 1/2 Tbsp cumin
  • 1 tsp kosher salt
  • 1 can (28oz) Crushed Tomatoes
  • 1 can (15.25oz) black beans, rinsed and drained
  • 1 can (15.25oz) sweet corn, drained
  • 3 cup cooked Jasmine Rice
  • 8 fresh Sweet Red peppers
  • 1 cup reduced fat Colby Jack cheese
  • 2 green onions, sliced


  1. Wash red peppers and slice the tops off each pepper. Remove the seeds. Stand each pepper up next to each other in a large baking dish (13×9).
  2. In a large skillet, brown ground turkey until fully cooked. Drain. Return to skillet. Add cumin, salt, tomatoes, black bean and sweet corn. Simmer about 15 minutes.
  3. Meanwhile, cook Jasmine rice according to package.
  4. Add cooked rice to skillet, combining completely. Remove from heat. Fill each red pepper with turkey mixture.
  5. Cover dish with foil and bake in a 350 degree oven for about 40-45 minutes.
  6. Remove foil and top with cheese. Bake an additional 5 minutes, until cheese is melted.
  7. Remove from oven and sprinkle with green onion pieces. Serve and enjoy!

Peanut Butter & Chocolate Bars



1 cup butter, melted (2 sticks)
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 1/2 cups peanut butter

Chocolate Topping

1/4 cup peanut butter
2 cups chocolate chips


1. Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.

2. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth.

3. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.

4. Remove from the freezer and cut into individual bars.

Slow Cooker Paleo Teriyaki Chicken


2 lbs. skinless chicken thighs (bone-in or boneless)
½ cup coconut amino
1 tablespoon honey
1 tablespoon fresh ginger grated
2 garlic cloves, minced
salt and pepper

  1. Place chicken in the slow cooker.
  2. In a small bowl, mix coconut aminos, honey, fresh ginger and garlic cloves.
  3. Pour the sauce over the chicken and cook on low for 4 to 5 hours.
  4. Use a slotted spoon to remove the chicken from the slow cooker.
  5. Adjust salt and pepper to taste.
  6. Serve and enjoy!

Greek Chicken Salad

Yield:  4 – 5 cups of salad
  • 3 chicken breasts, cooked
  • ½ cup chopped tomatoes
  • ½ cup chopped red and green bell peppers
  • ¼ cup chopped red onion
  • ¼ cup sliced black olives
  • ¼ cup banana peppers
  • ⅔ cup crumbled feta cheese
  • 1 tbs minced fresh dill weed
  • salt
  • fresh cracked peppercorns
  • ½ cup plain Greek yogurt
  • 1 tsp Balsamic vinegar
  • 1 tsp sugar
  1. While boiling the chicken, I like to add salt, pepper, bay leaf and some coriander. This gives chicken more flavor and you can use the water as stock. (This stock will keep in the fridge for a couple of days.)
  2. Chop the cooked chicken, add it to the large mixing bowl and add the chopped veggies and feta.
  3. Add salt and cracked peppercorns to the taste. Mix well.
  4. In a small bowl, whisk together the Greek yogurt, Balsamic vinegar and sugar.
  5. Mix the Greek yogurt mixture into the chicken and veggies. Make sure it’s all combined.
  6. Refrigerate until ready to serve.

Slow Cooker Tomato Basil Parmesan Soup

PREP TIME: 20 mins
COOK TIME: 4 hours
TOTAL TIME: 4 hours 20 mins
 SERVES: 4-6
  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • ¼ cup fresh basil, finely chopped
  • 3 teaspoons minced garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 medium white onion, diced
  • 1 cup heavy cream
  • 4 cups chicken or vegetable broth
  • 2 cups shredded parmesan cheese
  • 3 tablespoons butter
  • ¼ cup flour
  • 1 cup heavy cream OR half & half
  1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
  2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
  3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
  4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
  5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Crock Pot/Stove Top Minestrone Soup


Crock Pot Minestrone Soup

Servings: 8


  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken/vegetarian broth
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 (28 oz) can petite diced tomatoes
  • Parmesan cheese rind (optional)
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini, diced
  • 2 cups chopped fresh (or frozen defrosted) spinach
  • 2 cups cooked small pasta such as ditalini or elbows (al dente)
  • extra parmesan cheese for garnish (optional)

Directions: Crock Pot Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.