Broiled Citrus Chicken with Mushrooms and Onions.

Total Time: 25 mins
Serves: 4


What you will need:
• 1 orange, sliced into rounds
• 2 clementines sliced into rounds
• 8oz of sliced mixed mushrooms
• 1 red onion cut into 8 wedges and layers pulled apart
• 1/3 cup of olive oil
• 1 teaspoon crushed coriander seed
• 6 chicken legs
• 1 packed cup of arugula chopped
• 1 tablespoon toasted pine nuts

Heat broiler to high with the rack 6 inches from the flame.

Next combine the orange, clementines, mushrooms, onions, 1/3 cup of oil, and 1 teaspoon of salt and pepper to toss and coat. Spread in an even layer on a baking sheet. Combine the remaining oil, the coriander, and the 1/2 teaspoon salt and spread all over the chicken. Nestle the chicken in the vegetables and broil, turning the chicken every 5 mins, until the vegetables are crisp-tender and the chicken is golden and a thermometer inserted into the thickest part of the leg reaches 165F.

Meanwhile, toss together the arugula and the pine nuts, season with a pinch of salt and pepper.

Remove the chicken. use a spatula to toss the juices and oil to coat. Serve the vegetables with the chicken, sprinkled with the arugula and pine nuts.

This recipe is from the February 2016 issue of Real Simple Magazine.
Roasted Radishes with Brown Butter, Chile, and Honey.

Total Time: 10 mins
Serves: 4


What you will need:
• 2 bunches of radishes
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper.
• Dried chile flakes
• 2 tbsp each unsalted butter, red wine, vinegar, and honey

First heat the oven to 375F, put a small slick of olive oil in a large ovenproof skillet and heat over medium-high heat. Arrange radishes cut side down and cook until lightly browned, ( about 3 mins ). Transfer to oven and roast until nicely browned and starting to get tender, ( about 10 mins ).

Next, add radish greens and roast until greens have wilted ( another 5 mins ). take skillet from oven and set over low heat on the stove ( careful, the handle is hot! ). Season nicely with salt and black pepper, and the 1/2 tsp of chile flakes. Add butter and cook until butter has melted and it started to get golden brown and nutty smelling, ( 2 to 3 mins ).

Finally, add vinegar to skillet and gently fold everything to combine. Drizzle on honey and fold again. Taste and adjust seasoning with more salt and black pepper, chile flakes, butter, or honey. Serve warm.

Recipe from the April 2017 issue of Sunset Magazine.


Cream Cheese Shortbread with Toasted Walnuts.

Makes: 36 cookies
Total Time: 30 mins


• 2 cups of all purpose flour
• 1 teaspoon salt
• 1 cup of walnuts toasted and chopped
• 1 1/2 sticks of unsalted butter, softened
• 4 oz of cream cheese at room temp
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Start, with a medium bowl whisk together the flour and salt. add chopped walnuts and stir to combine. Set aside.

preheat the oven to 350F. In the bowl beat with an electric mixer butter, cream cheese, and sugar on medium speed until light yellow and fluffy ( about 3 mins ). Add vanilla and mix for 1 min. Reduce mixer speed to low and add flour mixture and mix for 20 seconds. then finish mixing dough with a spatula.

Roll about 1 1/2 tablespoons of dough into a ball. Place on parchment-lined baking sheet and gently press to flatten the top. Repeat with remaining dough, spacing 1 inch apart. Bake cookies until lightly brown around the edges. 14 to 26 mins, rotating baking sheets halfway through. transfer to a wire rack and cool.

Recipe from the December 2012 issue of Country Living.