Our Valentine's Day Dinner Plan

Butternut squash, mushroom and fontina nachos with crispy sage by How Sweet It Is

While most years Ryan and I have looked at Valentine's Day as another opportunity to get dressed up and spend a night on the town, ever since moving into our new house we have slowly started transitioning into total homebodies. Maybe it's the fact that it's been so cold outside and our fireplaces, cozy blankets, and cuddly pup make our home feel that much more cozy, but to be honest, there's nowhere we would rather be than our little yellow cottage!

So this year for Valentine's Day we will be staying in, opening a bottle of wine from our last trip to Italy, and making dinner together. Thanks to my vegetarian diet plus the fact that our wedding is just a little more than six months away, we have been eating very, very healthy. We decided to ignore the wedding diet for the evening and instead have indulgent night of comfort food. As an afternoon snack we're going to have butternut squash, mushroom and fontina nachos with crispy sage. For dinner, a simple salmon filet roasted with olive oil, sea salt, and pepper, John Legend's famous macaroni and cheese, and roasted carrots and onions with fennel and mint. And last but not least, homemade chocolate cupcakes with sea salt buttercream. A cozy night at home with Ryan, Yoda, and some delicious food? I can't imagine anything better!

In the Kitchen :: Five Last Minute Thanksgiving Recipes

{Brûléed Bourbon-Maple Pumpkin Pie by Bon Appétit}

Thanksgiving is almost here and I couldn't be more excited!  I'll be a first to admit I'm a total nut over the holidays and tomorrow marks the official kickoff for me.  In case you're still trying to figure out what to make for your Thanksgiving dinner I've pulled together five scrumptious recipes that will surely be the highlight of your feast!  Bon appétit!

Recipe :: Pan-Roasted Chicken with Carrots and Almonds

I stumbled across this recipe in Bon Appétit a few months ago, and since then it has become one of our favorite weeknight dinners.  For me, when I'm wanting to prepare an easy dinner, the fewer ingredients a recipe requires the better.  We almost always have a couple boneless organic chicken breasts in the fridge, a handful of almonds in the pantry, and a bunch carrots in the refrigerator...so this recipe is a perfect way for me to make a delicious meal on a budget.  Plus the fact that we are now starting to see fresh carrots at the farmers market?  Even better!  Note, by the time dinner was ready it was dark outside, and we all know what food photography looks like with bad lighting {SCARY!}.  So to shield your eyes I simply used the photograph from the magazine :)

Pan-Roasted Chicken with Carrots and Almonds {recipe via Bon Appétit}
Serves 4

INGREDIENTS
1 pound small carrots (about 12), peeled
1/2 cup coarsely chopped almonds
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 skin-on, bone-in (or boneless) chicken breasts
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1/2 small shallot, finely chopped
2 tablespoons coarsely chopped fresh tarragon

INSTRUCTIONS
Preheat oven to 375°. Toss carrots, almonds, and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are tender, 15-20 minutes.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin side down, until golden brown, 5-8 minutes. Turn chicken over, transfer skillet to oven, and roast until cooked through, 10-15 minutes longer.

While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.

Remove chicken and carrots from oven; transfer chicken to a large plate. Add carrots, shallot, and tarragon to skillet and toss to coat in pan drippings. Serve with lemon yogurt.