Lemon Caper Rosemary Roasted Chicken with Potatoes

imageSometimes you just need a nice homey meal for dinner when you come home from a long day of work…and this dish makes it easy for those days. You can make or even prep this dish the night before so all you have to do it pop it in the oven or heat it up when you get home.  How easy and quick is that?! Chicken and potatoes have always one of my favorite dinners even growing up and I am not a huge chicken fan but there’s just something about it being roasted that blows me away.

Yield: 6-8
Ingredients:
3-4 tablespoons olive oil
2 Tbsp cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
6 garlic cloves, smashed and coarsely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 skinless chicken legs
4 skinless bone-in chicken thighs
2 pounds small red potatoes
3 tablespoons fresh rosemary leaves
2 lemons; sliced

Steps:
1. Preheat oven to 450° F. Place all ingredients in a roasting pan and add olive oil, lemon juice, capers, garlic, salt, pepper, chicken, and potatoes. With tongs or your hands (I use my hands because its easier), mix until chicken and potatoes are coated with juices and seasonings.

2. Place lemon slices and rosemary on top of chicken and potatoes, bake for 45 to 50 minutes or until chicken is done.
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Spinach & Chicken Sausage Stuffed Eggplant

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There is a good chance this may be my new favorite low-carb eggplant dish. I really don’t know what I was thinking when I made this dish except I wanted eggplant for dinner. Roasted eggplant is one of my favorite things to eat, I would even consider it a treat. It is totally easy to make you would never guess that because it is so delicious. You can get real creative on this one and stuff it with anything you wanted…spaghetti, pasta, quinoa, roasted veggies, ground beef..or whatever else you like. Use your imagination–the possibilities are endless!

Yield: 4

Ingredients:
2 eggplants, cleaned and dried
1 tsp salt
5 Tablespoons olive oil
4 chicken or italian sausages, sliced
1/2 cup diced onion
3 garlic cloves, smashed, peeled and minced
2 cups fresh spinach; chopped
1/2 cup italian seasoned breadcrumbs
1 Tablespoon capers, drained and smashed
1 handful of fresh basil; chopped
2 cups of fresh marinara sauce
1 cup mozarella cheese (I used fresh moz)
Sprinkle of parmesan cheese (for the topping)

Steps:
1. Preheat oven to 375 degrees F. Cut off the edges of the eggplant with a sharp knife. Then scoop out the middle of the eggplants. Rub with salt and let stand to sweat. Dice the inside of the eggplant meat that you scooped out. Rub about 2 Tablespoons of olive oil in and around the eggplant and place in oven for 20 minutes.

2. In the meantime..heat 2 Tablespoons of olive oil in a large frying pan, add the onions, garlic, and sausage. Use a wooden spatula to stir and cook for about 6-7 minutes. Then add 1 more Tablespoon of olive oil and add eggplant meat, spinach, capers, and basil. Cook for another 5 minutes or until sausage and eggplant is cooked completely. Stir in the breadcrumbs and take off heat.

3. Now for the stuffing part..stuff eggplant with cooked eggplant mixture and place in a baking dish. Ladle tomato sauce into the baking dish underneath the eggplant and a little bit on top of each eggplant.

4. Cover baking dish with foil and bake for 35 to 40 minutes at 375 degrees F.

5. Uncover and add sliced mozzarella and parmesan cheese on top each of each eggplant to cover. Bake for another 5 minutes and then broil for another 5 minutes. Serve once cheese is melted..enjoy!
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Smoked Salmon Flatbread

Smoked salmon is one of my favorite indulgences so I did not waste any time to make this! I first starting eating it when I was little with my bagels and I’ve been in love with it ever since. I was inspired to make this flatbread when I took my Nana out to lunch as a late Valentine’s gift at this cute little restuarnt called Cafe Rustica in Carmel Valley. We ordered a smoked salmon flatbread as an appetizer and it was delicious! I love finding and trying great dishes at restaurants and making a copycat version of my own.

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Yield: 6

Ingredients:
5-6 ounces smoked salmon or lox
2 Tbsp Boursin garlic herb cheese spread
1 Tbsp chives; chopped
1 Tbsp capers
5 thinly sliced red onions
1 sheet of lavish bread
Pepper
Lemon (optional)
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Steps:
1. Preheat oven to 400 degrees F. Place lavish bread on a baking sheet and bake for 5-7 minutes or until slightly crispy.

2. Spread cheese on bread evenly, now here is the fun part…add your smoked salmon, capers, onions, and chives. Sprinkle with black pepper and a squeeze of lemon (optional)! You can add as much or as little to any of the ingredients, its totally up to you. Cut into 6 pieces and enjoy this mouthwatering appetizer!
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