Today was such a nice day. We didn’t have any plans. Mostly just enjoyed the fact that we had an extra hour of the weekend (which, by the way, I cannot believe it is only 6:30pm now).
We spent a little time enjoying the nice weather.
And working on some more Christmas craft projects.
And testing out butterbeer recipes.
Oh, and roasting THE BEST ALMONDS EVER.
But more on those later.
Does this bowl of oats look familiar?
It should, because it is pretty much an exact replay of yesterday. Except for doubled for two.
His and her spoons.
Alright, let’s talk about these almonds. Before deliciousness.
After deliciousness. They are just a twinge spicy, but mostly sweet and salty. A great combination!
I love these because, unlike most roasted almond recipes, they don’t require an hour in the oven under constant monitoring. Toast them, put the sticky on and the toss in spice mixture. Cool and enjoy.
Spicy Sugared Almonds
2 1/2 cups unsalted almonds
1 tbsp. honey
1 tbsp. water
1 tsp. olive oil
1/4 c. sugar
2 tsp. kosher salt
3/4 tsp. cayenne pepper
Preheat oven to 350°. Spread almonds on a cookie sheet and bake, monitoring closely for 10 minutes, or until they begin to brown. In the meantime, mix honey, water and olive oil in a large mixing bowl. Mix sugar, salt and pepper in a small bowl. Once almonds are toasted, mix with honey mixture until all almonds are coated. Toss with sugar mixture. Spread on parchment or foil to cool and dry.
I ate so many of these, I almost didn’t have room for dinner….almost.
I like roasting chickens. Mostly because they feel fancy but are so incredibly easy. Also because they are SO versatile, we’re definitely eating some chicken rice soup this week.
Are you ready for my recipe? Here it is.
Preheat oven to 400°.
Wash chicken. Pat dry. Salt and pepper inside cavity and outside. Throw on some rosemary if you have some handy. Don’t if you don’t. It’ll be delicious regardless.
Stick in an oven-safe thermometer in a fleshy part, set the alarm to go off at 165°. Walk away. No peeking. No basting. No touchy.
When it beeps. Take the chicken out. Let it rest for 10 minutes. Carve and enjoy.
Um, yum! And impressive. And seriously simple. If you have never roasted a chicken because you are intimidated, seriously don’t be a chicken and do it. Soon!
Served with a nice wintery pile of roasted veggies. Acorn squash, sweet potatoes, white potatoes, onions and carrots.
I hope you had a wonderful weekend.