" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Give Thanks

Thanksgiving is quickly approaching as I see people in grocery stores heaving big turkeys into their carts.
For some families a turkey may be too big or to time consuming, especially if you have a busy weekend planned.
Roasted chicken is a quicker alternative to a full size turkey as it cooks quicker and there are less leftovers.
This is a recipe for a honey roasted version made with buckwheat honey. This honey has a very distinct flavor that is great in cooking. You can use plain honey if that is all you have on hand. You can grill this chicken on the barbecue or roast it in the oven.

The second recipe is for a pilaf that features garlic scapes. I discovered these at the farmers market this summer. They look like long curled green onions and  have a very strong garlic flavor. Again if you can't find them just use garlic cloves instead.

  I would just like to thank my readers for supporting my blog and thank the websites that seek my blog out and feature me on their website. It really means a lot to me!
Hope everyone has a happy and safe Thanksgiving!

Honey Roasted Chicken with Garlic Mushroom Pilaf

  • 1 roasting chicken
  • 1/2 cup of buckwheat honey
  • 1/2 cup of melted butter
  • 1 tbs dried thyme leaves or 4 tbs fresh
Preheat oven or grill to 375F

Rinse and pat dry chicken. Place in roasting pan and place in oven or on grill(on opposite side burner is lit).
Meanwhile combine the rest of ingredients in a bowl.
When the chicken starts to brown begin brushing on the glaze every 20 minutes or so until chicken is golden and internal temperature reaches 180 F
Let stand for 10 minutes.

Garlic Mushroom Pilaf

  •  ~olive oil
  • 2 garlic scapes or cloves of garlic sliced
  • 2 sun dried tomatoes chopped
  • 4 large cremini mushrooms chopped
  • 1 tbs thyme
  • 1 cup of brown rice
  • 3 cups of vegetable or chicken broth
In a pot  heat the oil and saute the garlic, thyme, mushrooms and tomatoes.
Add the rice and toss to coat well.
Pour in the broth stir to mix.
Bring to a boil reduce heat and cover.
Simmer for 45 minutes until water is absorbed and rice is tender.
Fluff with a fork and serve.

Wine Suggestion: Riesling


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