Citrus-Marinated Roasted Chicken (Fine Cooking) (This needs to marinate for several hours!) If you're going to roast one chicken, why not roast two? That way, you have plenty of leftovers to use in new, delicious guises later in the week. This recipe uses a two-part roasting method: first, the chicken is roasted at a high temperature to brown the skin, and then at a lower temperature to gently cook the meat through. 1/4 cup extra-virgin olive oil 2 4-lb. whole chickens, each cut into 6 pieces (4 breasts with rib bones, 4 leg-thigh pieces, 4 wings) 4 large lemons 2 large oranges 8 medium cloves garlic, chopped 1 Tbs. dried oregano, crumbled 3 Tbs. soy sauce 1 Tbs. honey 1/2 tsp. crushed red pepper flakes Kosher salt and freshly ground black pepper Pour the olive oil into a heavy-duty nonreactive roasting pan large enough to accommodate the chicken pieces in one layer. Arrange the chicken in the pan with the breasts in the center and the legs and wings around the edge. Cut 1 of the lemons into 6 wedges. Finely grate the zest from another lemon to yield 1 tsp. and then squeeze the remaining lemons to yield 2/3 cup juice; transfer the zest and juice to a small bowl. Cut 1 of the oranges into 8 wedges. Finely grate the zest from the remaining orange to yield 1 tsp., and then squeeze the orange to yield 1/2 cup juice; add to the bowl with the lemon juice and zest. Scatter the lemon and orange wedges around the chicken pieces, but don't put them on top of the chicken or they'll interfere with browning. Stir the garlic, oregano, soy sauce, honey, and pepper flakes into the citrus juice. Pour the marinade evenly over the chicken. Cover with plastic and refrigerate, turning the chicken pieces occasionally, for at least 6 hours and up to 12 hours. Position a rack in the center of the oven and heat the oven to 425F. Turn the chicken so all the pieces are skin side up. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast for 20 minutes, and then reduce the heat to 375F and continue to roast until the chicken is golden-brown and cooked through, about 30 minutes. Transfer the chicken and the lemon and orange wedges to a platter. Pour the pan juice into a fat separator and let sit until the fat rises to the top. Discard the excess fat and pour the juice into a 10-inch skillet. Boil over medium-high heat until reduced to 1-1/2 cups, about 10 minutes.

Mornin' ladies. Company's gone and it sure is quiet around here! We sister's sure do like to talk :-) I want to make this salad next week. Getting time for lighter meals since it's getting so warm. I'll cut the recipe in half or else we'll be eating it until buffalos run out our ears!! BUFFALO CHICKEN PASTA SALAD (Adapted from Epicurious) 3 boneless, skinless chicken breasts 1 tsp chopped garlic 1/4 cup pepper sauce 1 16oz box pasta (farfelle or penne work well) 4 oz blue cheese crumbles 8 oz blue cheese dressing 2 tbs Caesar salad dressing 2 tbsp onion, chopped 3 stalks celery, sliced thin Cayenne and black pepper to taste 2 tsp milk Marinade chicken in garlic and hot sauce 2-4 hours, drain off 1/2 liquid. Cook chicken and remaining liquid in a covered frying pan over medium heat 15-20 minutes or until tender and cooked through. Remove chicken from the pan, let stand 5 minutes for juices to absorb. Slice into bite sized pieces and toss in additional pepper sauce to taste. Cover and chill. Cook pasta al dente, cover with ice water to stop the cooking, drain and set aside. In a large bowl, mix blue cheese, both dressings, onion, celery and pepper until blended. Add pasta and toss well. Cover and chill, preferably overnight. To serve, toss the pasta mixture with 2 tsp of milk to thin sauce, top with chicken. Serve cold. NOTE: I prefer to mix it all together.

Peach time here. Trucks filled with baskets of peaches for sale everywhere. Southern Peach Pound Cake 1 cup butter (can use margarine) 2 cups sugar 4 eggs 1 tsp vanilla 3 cups fresh peaches (chopped fine) 3 cups plain all purpose flour 1 tsp baking powder 1/2 tsp salt Directions: Let the butter soften a bit. Then cream the butter and sugar. Add the eggs one at a time and beat well. This gives pound cake more air and lift, so it will be a higher cake if you do the eggs right. Add the vanilla and mix. In another bowl, mix the peaches with about 1/4 cup of the flour. This coats the peaches and keeps them from floating up to the top of the cake during cooking. Stir the peaches in the sugar mixture. In a small bowl, mix up the remaining flour with the baking powder and salt. Stir around to get the baking powder and salt mixed in. Then, add this to the batter. Bake at 350 degrees F for 1 hour and 10 minutes in a pound cake pan which is the tube type with the hold in the middle. Grease the pan and flour lightly, so the cake will come out easier. This is a really tasty cake. It smells really nice with the peaches.

Best cake I have ever made is this one..... APPLE CIDER POUND CAKE 3 cups sugar 1-1/2 cups butter, softened 6 eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup apple cider 1 teaspoon vanilla extract ICING: 1/2 cup sugar 1/4 cup butter, cubed 1/4 cup buttermilk 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda Directions In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.