TGIF! the weekend has arrived. one of our kiddos and a few of his buddies are rolling into town hoping to play a round or two of golf, weather permitting. so we’re sprucing up the house and throwing a menu or two together. first stop, the grocery store to stock up on a few goodies and fresh flowers.
with mild temps on deck today, i chose to wear a ruffled yellow blouse (old, similar here) with a pair of white denim, jean jacket, and suede driving mocs (similar here) from Talbots. but i couldn’t resist adding a red camera handbag (old, similar here) for a pop of color. it’s a crossbody bag that’s perfect for carrying on days you need both hands free.
hydrangeas are a tell-tale sign of spring.
if it’s friday, then it’s time for a cocktail. today, i’m whipping up a stork club cocktail. it was the signature drink for the infamous new york’s stork club frequented by the kennedys and vanderbilts way back in the day.
- 2 ounces gin
- 1/4 ounce Cointreau
- 1/2 ounce orange juice
- 1/4 ounce fresh lime juice
- Dash of Angostura bitters
- Orange twist, for garnish
- Shake ingredients with ice and strain into a chilled coupe. To garnish, rest an orange twist on the rim of the glass.
- I used a lime for garnish. Guess who forgot to buy an orange?
when feeding a crowd a one-pan dish is the way to go. assemble all the ingredients then pop in the oven. it’s quick, flavorful, and easy.
- Olive oil spray
- 2 lemons
- 4 (4-ounce) boneless, skinless chicken thighs
- 1 pound baby red potatoes, cut into 1/4-inch-thick slices
- 12 heirloom carrots (12 ounces total), trimmed
- 2 tablespoons olive oil
- 4 teaspoons fresh oregano leaves
- 1 1/4 teaspoons kosher salt
- 1 teaspoon garlic powder
- Freshly ground black pepper
- 1 1/2 ounces feta cheese, grated
- 1 tablespoon grated lemon zest
- Adjust the oven racks in the center and bottom third and preheat the oven to 450-F. Line 2 large rimmed baking sheets ( I used 1 extra large) with foil and spray with oil.
- Slice 1 of the lemons into 1/4-inch-thick rounds. Cut the second lemon in half.
- In a large bowl, combine the chicken, potatoes, carrots, juice from 1/2 lemon, the olive oil, 3 teaspoons of the oregano, 1 teaspoon of the salt, the garlic powder, and pepper to taste and toss well, using your hands so everything is evenly coated. Spread out in a single layer along with the lemon slices, without overcrowding, onto the prepared baking sheets.
- Roast until the bottoms of the potatoes are golden, about 14 minutes. Flip the potatoes and carrots, switch the baking sheets from rack to rack and roast until the vegetables are tender, the potatoes are golden, and the chicken is cooked through, 14 more minutes.
- Squeeze the remaining 1/2 lemon over everything, then top with grated feta, lemon zest, the remaining 1/4 teaspoon salt, pepper to taste, and the remaining 1 teaspoon fresh oregano. Serve immediately.
- I use foil to line my pan making clean up a snap! Plus, I doubled the recipe to feed a crowd.
an easy dish that feeds a crowd! plus, it’s delicious. the proof is in the pudding as there were no leftovers.
all right, gang cheers to friday. let’s get this party started! oscar and i wish each of you a lovely weekend.