Just Recipes

I would think the carrot shreds need to be parboiled to soften them enough to tie.

thanks mrd. I think I'll do that. I practiced with a raw shred of carrot, and I don't think it will work.

I fixed this tonight and it was delicious!

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Maple-Roasted Chicken With Sweet Potatoes

Serves 4| Hands-On Time: 15m | Total Time: 1hr 40m

Ingredients

* 1 3 1/2- to 4-pound chicken, cut into 8 pieces
* 1 yellow onion, cut into 1-inch wedges
* 2 small sweet potatoes, peeled and cut into 1-inch chunks
* 2 tablespoons olive oil
* 1 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 3 tablespoons maple syrup
* 6 sprigs fresh thyme

Directions

1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

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Maple-Roasted Chicken With Sweet Potatoes | Real Simple Recipes

I used split chicken breasts instead of a whole chicken and dried thyme since I didn't have any fresh thyme. Next time, I'll probably use a few more sweet potatoes. The maple gave it a nice flavor, but because of the onions, thyme, salt and pepper, it wasn't super sweet. Definitely a keeper! :up

I'm making these for my mom's visit this weekend:

PICKLED EGGS IN BEET JUICE

2 cans (1 lb. 4 oz. size) beets
Hard boiled eggs (as many as you want)
1 c. sugar
1 c. liquid from canned beets
3/4 c. vinegar
1/2 tsp. salt
1/8 tsp. pepper
10 whole cloves
2 bay leaves (optional)

Drain beets and save the liquid. Place the beets in a large bowl along with the peeled hard boiled eggs. Cook sugar, beet juice, vinegar and all seasonings to a boil and then simmer for 5 minutes. Pour hot pickling liquid over the beets and eggs. Cover and store in refrigerator for at least 12 hours. After the beets and eggs are all eaten, save the pickling liquid. You can always bring to a boil again and use it a second time over boiled eggs. But don't use it a third time. It should keep 1-2 weeks in the refrigerator.

I've never had the nerve to taste pickled eggs.

If you like beets, this recipe is great. My mom's recipe calls for "mixed spices" but there is no such thing at the grocery store. So I looked up a bunch of different ones on-line and I think this one comes closest. I'd call her to ask, but I want it to be a surprise. She used to make them all the time, but stopped when my dad had a heart attack and wasn't supposed to eat eggs. It's fun at Easter, especially if you let them soak at least a day, because the eggs turn deep purple.

I can attest that Gut's pickled eggs are fantastic.

I am not a beet-eater. Roots.......:down:down:down

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Originally Posted by Gutmutter

If you like beets, this recipe is great. My mom's recipe calls for "mixed spices" but there is no such thing at the grocery store. So I looked up a bunch of different ones on-line and I think this one comes closest. I'd call her to ask, but I want it to be a surprise. She used to make them all the time, but stopped when my dad had a heart attack and wasn't supposed to eat eggs. It's fun at Easter, especially if you let them soak at least a day, because the eggs turn deep purple.

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The idea of purple eggs has me wanting to try this. I have a question - if using "mixed spices" (I can get it here), how much would you recommend? Thanks.
Hope your mom appreciates the surprise, and you two can have a good visit. :)

I use pickling spices which you can buy. I use about 2tbsp.