​Meal #1 - Roasted Chicken

​Serves a family of 3 or 4
1 Medium whole chicken (about 2 to 2 ½ pounds (lbs.) – Rinse and pull out innards
1 head raw Garlic slivered

• Rub Montreal Steak seasoning into the chicken skin
• Loosen skin from the flesh and generously place pieces of garlic in-between the chicken‘s
  ​flesh and skin

 
Bake uncovered at 425 degrees for about an hour or until the temperatures reaches between
170 degrees and 180 degrees

Serve with seared asparagus and either a baked potatoes or oven fries

Whatever meat is left over divide equally mixing both light and dark meat

• Cut or pull into bite size pieces and reserve ½ for Meal #2
• Freeze the other ½ the meat to prepare Meal #3

Try These Spices for a Different Flavor
In a Small mixing bowl add equal amounts of:

• Black Pepper
• Salt
• Dried Basil
• Oregano
• Paprika

And mix all the seasonings together
If you like it spicy, also add equal amount of cayenne pepper

• Get the oven HOT!  Preheat to about 45- degrees
• Preparing the Chicken
  • Give the bird a bath by rinsing with cold water
  • Pat dry with a paper towel
  • Massage the clean bird with a good amount of olive oil
  • Then rub the bird with gratitude and the dried spices

Place the bird in the roasting pan and cook for about an hour

Ask Tiffanie 
What do I need for a basic pantry?  - Jean

​Tiffanie’s Reply
Spices, Seasonings and Staples...
Fresh is best if you can; but I always have a back-up if dried seasonings – spices and herbs.....

• Spices - Seasonings 
  • allspice
  • chili flakes
  • cinnamon
  • cumin
  • garlic power
  • nut meg
  • onion powder
  • salt and pepper

 

• Herbs 
  • bay leaves
  • coriander
  • dill
  • marjoram
  • tarragon
    
    
• Sauces and More 
  • Johnny’s Seasoning Salt
  • Montreal Steak Seasoning
  • Sugar
  • Flour
    ​

 >> Link to More About Spices

Good cookware is important... 

​A few good choices include:

• 1 med-sized scratch less on-stick pan
• 1 large pot for boiling pasta and/or potatoes
  • 1 large stock pot for soups 
    (can be the same as the pasta pot)
• 1 small sauce pan
• 1 medium sauce pan
• Colander for straining

 
Welcome
There is so much joy in cooking and sharing meals with family and friends.  As many people ask me questions about what to cook, when to cook what and even how to select herbs and spices.   My blog will allow me the opportunity to share my knowledge and also answer questions.

When I think of fruit and veggies, I prefer to buy what is fresh and in season.  It’s best to buy locally and seasonally.  More often than not, it is even more cost effective, sustainable and plentiful.

Of course, it depends on where you live.  In the eastern United States, they have more defined seasons; and here in Washington State there is a lot of rain that helps keep things green and clean.
 
No matter where you live, ask your local produce person in the store or during spring and summer take the time to take a few adventures to your local farmer’s markets.
 
I work in the deli at PCC Natural Markets in Washington.  I am proud to say that we make all our salads fresh daily and offer as many fresh seasonal choices as possible. 

I approach meal planning knowing that my goal is to include locally grown farm products while still keeping in my budget.   When I purchase fresh produce, I simply buy what is on sale.  I build my meals around including healthy foods and following the bounty of fresh fruits and vegetable grown each season.  

Ask Tiffanie 
I am so excited to invite you to "Ask Tiffanie" your questions about food and flavors. I also invite you to travel  with me discovering flavorful food adventures.