Roasted vegetables add color and nutrients to your meals! You can basically choose whatever vegetables that you have on hand…or go buy your favorites at the store or Farmers’ Market.

Preheat your oven to 450 degrees. Clean and chunk up the vegetables that you want to use. These could include potatoes, carrots, onions, beets, asparagus, peppers, mushrooms, eggplant and squash. Place the amount you need in a large bowl.

Drizzle the prepped vegetables with vegetable oil, then add seasonings that you like – salt, pepper, herbs, etc.

Line your rimmed baking sheet with aluminum foil, add the vegetables and spread out to a single layer.

Roast in the oven for about 20 minutes, shaking or stirring a couple of times while they are cooking.

At the end of 20 minutes, check to see if the vegetables are fork-tender. If not, return to the oven for 5-10 minutes.

Serve immediately! Use as a main dish with rice, or use as a side with your meal. Refrigerate leftovers to use in sandwiches or casseroles. Enjoy!

Source:

What to make for dinner? What to make that is easy and nutritious? This Sheet Pan Balsamic Chicken fits the bill.

Gather the ingredients.

Clean and pat dry chicken, potatoes and mushrooms. Halve potatoes and mushrooms. Cut the onion into wedges.

Put the potatoes, mushrooms, onion and garlic in a large bowl. Add sprigs of rosemary, thyme, salt, pepper, oil and balsamic vinegar. I used some Cranberry Pear White Balsamic that we picked out when we were in Eureka Springs, but regular Balsamic vinegar is delicious too!

Mix everything well and spread the ingredients out on a foil-lined rimmed baking sheet.

Mix balsamic vinegar, salad oil, salt and pepper. Mix well to coat.

Add chicken to the baking sheet. Bake for 30 minutes at 450 degrees.

Clean and pat dry 1 to 1 1/2 cups of small tomatoes, set aside.

At the end of the 30 minute baking time, add the small tomatoes. Return to oven to cook for about 10 minutes.

At the end of the baking time, check the temperature of the thickest part of the thigh, it needs to register 165 degrees. If not return to oven for 5-10 minutes and check again.

Looks – and tastes so good! We added some fresh corn on the cob for a side and whole wheat rolls! Meal done! Enjoy!

Recipe adapted from Sheet Pan Balsamic Chicken on the Two Peas and Their Pod blog, original recipe from Everyday Dorie by Dorie Greenspan.

Print Recipe

Sheet Pan Balsamic Chicken

Quick and Easy Weeknight Dinner made with Chicken and Vegetables

Prep Time1 hour hr 10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: American

Keyword: Chicken, Vegetables

Servings: 4

Author: Dorie Greenspan

Ingredients

• 1 1/2 pounds small potatoes, scrubbed and halved if large
• 1/2 pound white mushrooms, clean, trimmed and cut it half if large
• 1 medium onion, cut into 8 wedges
• 4 cloves garlic, peeled and cut in half
• 2 sprigs fresh rosemary
• 8 sprigs fresh lemon (or regular) thyme
• salt and pepper
• 6 tablespoons extra-virgin olive oil
• 6 tablespoons balsamic vinegar
• 4 chicken thighs, patted dry

Instructions

• Center a rack on the oven and preheat to 450 degrees. Line a rimmed baking sheet with foil, lightly oil foil.
• Put the potatoes, mushrooms, onion and garlic in a large bowl. Toss in rosemary springs and 4 sprigs of thyme, 1 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons of the oil and 3 tablespoons of the balsamic vinegar. Mix everything well and spread the ingredients on the prepared baking dish.
• Place the chicken thighs in a bowl and add 3 tablespoons of the oil and 2 tablespoons of the balsamic vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well to coat the chicken.
• Add the chicken thighs to the vegetables on the baking sheet.
• Roast the chicken for 30 minutes.
• Remove baking sheet from oven and add small tomatoes, return to the oven and bake an additional 10 minutes.
• At end of baking time, check the temperature of the thickest part of the chicken thigh. Needs to register at 165 degrees. If not, return to the oven and bake 5-10 minutes more until that temperature is reached.
• After taking chicken and vegetables from oven, drizzle 1 additional tablespoon of balsamic vinegar over the top. Serve immediately. Enjoy!!!!

Welcome to Sugar, Sunshine and Flowers!

My sister, Laurie, and I have talked about putting a blog together for several years, then Kari, my sister-in-law, added her encouragement and here we are! We hope to share our love for family, food, DIY projects and being outdoors!

The past few years all three of us have become empty nesters.Transitions are never easy – but we learning to adjust to this new stage. It is such a joy to see our children finding their niche in the adult world – and it makes us smile when they text us for a recipe, directions on how to do a home project – and even to babysit their dog!

So for our first blog, I am going to share our recipe for Chicken Noodle Soup – what is more like coming home than chicken noodle soup? Especially on these cold Missouri winter days.

Buying rotisserie chicken saves time and adds a delicious favor to the soup. If you are like me, the other ingredients are basic staple pantry items. Start by dicing up one onion and about 5 stalks of celery. Peel and slice one pound of carrots. Saute these vegetables in butter in Dutch oven or large pot until they start to soften, about 5 minutes.

Add one can Cream of Chicken soup, 1 teaspoon of the original Mrs. Dash Seasoning, stir. Add 64 oz. of Chicken Broth, stir, cover and bring to a boil. Add frozen (I prefer Reames frozen egg noodles) or dried noodles, cook length of time recommended on package, usually about 20 minutes. When noodles are tender, add cut up rotisserie chicken. May want to add a bit more salt, pepper, or top with parsley. So good on a cold winter night.

Print Recipe

Chicken Noodle Soup

So good on a cold winter night!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Soup

Cuisine: American

Keyword: Soup

Servings: 8

Author: Mary Beth

Ingredients

• 3 tablespoons butter
• 1 pound carrots peeled and sliced
• 5 stalks celery sliced
• 1 yellow onion diced
• 10 1/2 ounce can Cream of Chicken Soup
• 64 ounces chicken broth
• 1 teaspoon Mrs. Dash Original Seasoning
• 1 rotisserie chicken cut in bite size pieces
• 12 ounce noodles, frozen or dried
• Optional – salt, pepper, parsley to top

Instructions

• Sauté carrots, celery and onion in butter until vegetables begin to soften.  Stir in Cream of Chicken soup and Mrs. Dash Seasoning.  Add chicken broth and bring to a boil.

  Add noodles and cook 20 minutes, or according to package directions.  Add chicken and bring to a simmer.  Taste and add additional salt, pepper, or Mrs. Dash seasoning to flavor.  Let set about 10 minutes.  Optional -top  with parsley.

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