Sunday Roasted Chicken

Rinse and dry chicken thoroughly. Cover outside with olive oil, sprinkle salt and pepper over skin. Cut one lemon in half; cut garlic head in half, and place both inside cavity of chicken. Place in an over-proof roaster pan. Preheat oven to 350 degrees, roast chicken for 15-17 minutes per pound or until juices run clear. Place broth and lemon, cut in half, in a saucepan on stove, and simmer for 10 minutes. Remove chicken from pan, place pan on top of stove. Remove lemon from broth, add chicken broth, reserving 1/2 cup, to roasting pan and stir. Add cornstarch to reserved chicken broth, stir broth into roasting pan, and cook on low until thickened. Salt and pepper to taste. Remove garlic, discard garlic skin, and add cloves to gravy. Remove and discard lemon halves inside of the chicken.
Serve with gravy on side.

Capt. Jim's Roasted Sweet Potatoes

Preheat oven to 325 degrees. Spray a cookie sheet with PAM and place in the bottom of the oven. Cut the potatoes, unpeeled, into long, thin strips. Place in a large bowl and add all the other ingredients. Toss thoroughly. Remove cookie sheet from oven and place potatoes in a single layer on the cookie sheet. Bake until lightly browned. Remove to platter. May be dressed with the juice of a fresh lime just prior to serving.

Fresh Cranberry Relish

Zest 1 orange and set zest aside. Lightly toast almonds. Peel and section oranges, place in bowl of food processor with cranberries and currants. Process until course chop. Remove to bowl, add sugar, almonds, cinnamon, and reserved zest. Stir well, refrigerate for up to a week.

Stuffed Shells with Poached Pears

Cook shells in boiling salted water until they are starting to
get soft. Sauté spinach in oil, reserving 1 cup of uncooked
spinach. Add 1/2 garlic. Cut pears into 1/2' pieces. Place
cottage cheese, cheese and the spinach, both cooked and
uncooked in food processor and process until smooth. Mix in
half the pears by hand. Place crushed tomatoes and
remaining garlic in bottom of ovenproof pan. Stuff shells with
cheese mixture and place on top of tomatoes. Sprinkle with
pine nuts , remaining pears, currants, breadcrumbs and 1 Tb
oil.
Bake in a 350-degree oven for 50 minutes until brown.

Note: May be frozen, uncooked or cooked.

French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

Salmon Christensen

Put breadcrumbs, tomatoes, garlic, cheese and zest in food processor, process until smooth. Spread yogurt on filets, cover both sides with breadcrumbs. Place on parchment paper on cookie sheet in preheated 350-degree oven. Bake for 10 –15 minutes, until done.

Shown here with fresh tomato wedges.

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