Roasted Chicken

Alright so last time I did all cats, this time I'll do mostly dogs!!

First up is the ugliest dogs in the world. (But we still love them!) And this time vote on which one you think is the ugliest!!

Contestent 1


Contestent 2


Contestent 3


Contestent 4


Contestent 5


Contestent 6


Contestent 7


Contestent 8


Contestent 9


What do yall think? weird? yes

Now What's the difference between a cat and a dog???



(Click me to see what I say, you might also have to zoom in once you click me.)


Distruction!!!!!












Roast Chicken with Spring Vegies


Ingredients
3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
Directions
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g

Bacon Wrapped Blue Cheese Stuffed Chicken

Hey everyone!! I hope yall had a great easter!


















Now for some more fun!!!
















Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions


Ingredients
4 pieces boneless, skinless chicken breasts
Black pepper
4 to 5 ounces blue cheese crumbles
A handful arugula leaves from bulk bins, chopped
A handful baby spinach leaves from bulk bins, chopped
4 slices bacon
2 pounds baby potatoes, halved
Salt
1 pound thin green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced
Leaves from 4 fresh thyme sprigs
3 tablespoons extra-virgin olive oil, divided
4 scallions, finely chopped, whites and greens
1/4 cup chicken stock
Directions
Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.