Pumpkin Pie




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Chicken Vesuvio

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Chicken Vesuvio Ingredients: 4 chicken thighs, bone-in and skin-on 4 chicken drumsticks 1/2 cup all-purpose flour 1/4 cup olive oil 4 large Yukon Gold potatoes, quartered 1 cup frozen peas 3 garlic cloves, minced 1/2 cup dry white wine 1 cup chicken broth 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley Salt and pepper to taste Directions: Preheat oven to 375°F (190°C). Season chicken with salt and pepper, then dredge in flour. In a large skillet, heat olive oil over medium heat. Add chicken and brown on both sides. Transfer chicken to a baking dish. In the same skillet, add potatoes and cook until golden. Add garlic to the skillet and sauté briefly. Stir in wine and broth, scraping up any browned bits. Pour the mixture over the chicken. Add peas around the chicken. Bake for 45 minutes to 1 hour, until chicken is cooked through. Drizzle with lemon juice and garnish with parsley before serving. Sent from AOL on Android
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Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese Ingredients: 1 pound elbow macaroni 4 tablespoons butter 1/4 cup all-purpose flour 3 cups milk 1 cup heavy cream 4 cups shredded sharp cheddar cheese 2 cups shredded Gruyere cheese 1/2 teaspoon paprika Salt and black pepper to taste 1/2 cup breadcrumbs Directions: Preheat oven to 375°F (190°C). Cook macaroni according to package instructions until al dente; drain. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and heavy cream. Bring to a simmer and cook until thickened. Remove from heat. Stir in cheddar and Gruyere cheese until melted. Season with paprika, salt, and pepper. Mix the cheese sauce with the cooked macaroni. Transfer to a baking dish. Sprinkle breadcrumbs over the top. Bake for 25-30 minutes, or until golden and bubbly. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 610 kcal | Servings: 6 Sent from AOL on Android
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