This has been on repeat in our home. A stockpot simmering with citrus, spices, and herbs. Humidifies the air and provides a cinnamon and clove scented aroma that is so much better than the smell of wet dog.
Murphy the wet dog on a snowy day.
Today’s ingredients
1 sliced lemon
1 sliced orange
1 sliced mandarin orange
2 cinnamon sticks
1 sliced knob of ginger
2 sliced turmeric pieces
1/2 cup or more of cranberries
A not so precise shake or two of dried cloves and dried rosemary. If I had to guess maybe a teaspoon of each? Either of these could be substituted with whole cloves and/or fresh rosemary sprigs. Use what you have!
Cover with water and bring to a simmer. As it evaporates I will just keep adding water throughout the day.
chicken with olive oil and Fresco Spice Mexicali salsa blend
Geez, it’s been a minute since I’ve posted anything! Supposedly life had slowed down over the past year and a half but I don’t buy it. I’m still rushing around trying to put dinner on the table.
Roasted potatoes with Fresco spice blend Everyday Seasoning
Pre heat your oven to 425. Cut up 3 Russet potatoes into small pieces and mix with olive oil and whatever spice you like best. I really like the Fresco Spice Blends. I used 1 tablespoon of their Everyday Seasoning. Mix well and spread evenly on a rimmed cookie sheet. Bake for 25-30 minutes.
While the potatoes are cooking you can cut up carrots and broccoli. I was lucky in that I already had diced carrots in the fridge. Set aside.
Above are photos of my time saver, frozen pre cut chicken that I simply thaw and combine with olive oil and my favorite spice blend. This week I’m loving Fresco Spice Blends Mexicali Salsa.
Either bake the chicken in a pan at 375 for about 25 minutes or saute (fry that is) in a pan over medium heat until the chicken is cooked through.
While the chicken is cooking steam the vegetables in the microwave for about 3 minutes.
Remove the chicken from the pan and put in a bowl to serve later. Pour about 1/4 cup of chicken stock into the pan while it is still on low to medium heat. Use a utensil that works best for the type of pan you used. My pan is non stick so I used a wooden spatula. Scrape the browned chicken bits and mix with the chicken stock. Let the liquid cook for a minute or two and then add the steamed carrots and broccoli and mix well. I added one teaspoon of Fresco spice blends California Fresh seasoning and continued to cook until the carrots were as tender as I liked.
Ta da! A complete meal in about half an hour. It definitely helps to have frozen pre cut chicken on hand, as well as vegetables that were already cut ( at least the carrots were), and using boxed chicken broth.
Homes In Progress 