One Pan roast chicken and Vegetables

One-Pan Roasted Chicken and Autumn Vegetables
Serves 4

4 bone-in, skin-on chicken thighs
4 carrots
1 medium sweet potato
1 red onion
2 Tbsp + 1 tsp olive oil, separated
2 ¼ tsp salt, separated
Fresh ground pepper
¼ tsp garlic powder
¼ tsp chili powder
¼ tsp ground mustard

Preheat oven to 400°F. Line a sheet pan with foil. Set aside.

Peel the carrots and sweet potatoes. Starting at the large end, cut the carrots into ½ inch slices. As the carrot gets skinnier, make the cuts a little longer, so all the pieces are about the same size overall. Cut the sweet potato into 1 inch pieces. Cut the onion into small wedges. Transfer all cut vegetables to the sheet pan. Drizzle with 2 Tbsp olive oil, then toss until evenly coated. Spread out in an even layer. Sprinkle with 1 ½ tsp salt.

Nestle the chicken thighs into the vegetables and drizzle with 1 tsp olive oil. Sprinkle with ¾ tsp salt and fresh ground pepper. In a small bowl, mix together the garlic powder, chili powder, and ground mustard. Sprinkle spice mixture over the chicken.

Roast in the preheated 400°F oven for 40 minutes, or until a thermometer inserted in the thickest part of a chicken thigh reads 165°F. Put pan under the broiler for 2-4 minutes, until the chicken is golden and crispy, being careful not to burn it. Remove from oven and let sit for 5 minutes.

Fudge

I really love  fudge so I hope you do too.
Once you give this simple recipe a tryI am sure it might be your favorite.
 Here below is a list of the ingredients you will need plus how to make it
You’ll Need:
1 bag milk chocolate chips
1 16oz can milk chocolate frosting
1 tsp. vanilla
1 cup chopped nuts of your choice

Take all the ingredients  except the nuts and place them all in a medium  microwavable container  heat, melt them together until a smooth texture .  Add nuts if you so choose this style
Pour the fudge mixture into a buttered 9″ square pan and cool completely. For thicker fudge use an 8×8 pan instead if you prefer, once set cut into squares
 Fudge tip …If you want this fudge to harden quickly then place your fudge in the refrigerator when its has cooled bit your fudge will make it will set quicker

Rochester's Family Dining & Sports Bar

We have been looking for a good Fish Dinner in the East Valley, Primarily Mesa, AZ

We had heard  of Rochester's @ Sun Land Villa 721 S Rochester 

We decided a visit was required. 

They feature Cape Capensis for their fish. This is a wonderfully light White fish similar to Cod.

They offer one Piece for $11.99 two pieces $12.99 and all you can eat  $13.99 portions which include choice of baked potato or french fries, coleslaw a cup of New England Clam Chowder or substitute side salad in place of soup for an additional $1.00.

The portions are large enough that we could easily share and be full.

This is the two piece serving.

Half serving plenty for our meal plan

 Other Offerings.

 Sunday offerings

 Daily Specials

Appetizers 01

Appetizers 02

J J Madison's Breakfast on weekends

We headed out Sunday morning to find a breakfast hoping to avoid the rush. 

After observing long lines at five restaurants we were on the verge of passing on the

breakfast idea and heading for lunch.  Then we remembered that J. J Madison's served 

breakfast on the weekend. 

J.J. Madison's is a Sports Bar @ 430 North Power Road

 We decided on the Chicken Fried Steak.

This comes with choice of potatoes and eggs cooked any style.

This is where our server really stepped up.

I like my eggs scrambled. My wife likes hers over easy.

Our server said not sure but she would do her best.

The results are shown below one over medium one scrambled.

The eggs were served as requested and well prepared.

The potatoes were nice and fresh and not greasy.

The Chicken Fried Steak appeared to be fresh and not greasy, 

Over all it was a great place for breakfast before the Football crowd started arriving.

it was nice to be able to carry on a conversation during our meal

Milano's Wood Fired Kitchen & Pizzeria

We decided to visit a new to us Italian Restaurant. We had pasta  on our minds

When we arrived we saw their  dinner special was Baby Back Ribs.

Since their menu  indicated Chef Antonio Guaglionone name was on the menu 

we had to give them try.

I have never been served mashed potatoes without gravy or even butter.

The meat was like we like our Ribs tender and falling off of the bone. 

We asked for some butter our server said all they has was melted that they used for their bread sticks.

Which she brought to us and we applied to our mashed potatoes 

The Steamed Veggies were out of a bag frozen type.

Their Chicken noodle soup was good lots of Chicken and lots of noodles.

Maybe next time we will try an Italian entree.

Meatloaf stuffed Onions!!

This is a excellent meal to make and serve at the summer events

Meatloaf stuffed Onions!!

Ingredients
2 pounds ground beef
1 cup bread crumbs
1 egg, beaten
1 cup milk
1/2 cup BBQ Sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3-4 Yellow Onions (med-large)
1 Package of Bacon
More BBQ Sauce

Directions

In a large bowl, combine the ground beef, crumbs, egg, milk, ½ cup BBQ, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.

Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into "layers". Use the larger outside layers.

Stuff your Meatloaf mix between two Onion Layers (essentially making an onion seal around a large meatball)

Wrap each "bomb" with 3 slices bacon and secure with toothpicks.

Bake in a dish with sides (to catch grease) at 425 for approx 40 minutes or until internal temp 165.

Add BBQ sauce all over and bake an additional 5 minutes!