The Flying Kitchen (Express)

This podcast walks you through the simple steps to make this delicious, fast, fresh dinner of Lemon Honey Roasted Chicken Thighs.

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Grocery List: 10 – 12 chicken thighs

2 lemons

honey

a couple sprigs of fresh rosemary

salt

pepper

garlic powder

olive oil

• 10-12 chicken thighs bone-in, skin-on
• 2 tsp salt
• 1 tsp pepper
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup honey
• 2 lemons
• 2 sprigs rosemary
• 1 Tbs olive oil

• Mix salt, pepper, garlic powder and onion powder in a small bowl.
• Place the chicken thighs on a baking pan lined with parchment paper.
• Spray (or brush) each thigh with olive oil.
• Equally distribute the seasoning mix over the chicken thighs – reserving just a little for later.
• Drizzle honey over the chicken thighs and tip each with a slice of lemon. Dust with a the last of the seasoning mix and a few more drizzles of honey.
• Sprinkle the rosemary leaves over the whole pan. Spray with a little more olive oil
• Roast at 400°F for about 45 minutes, or until the chicken is golden and has an internal temperature of 170°F.
• When eating, squeeze the remaining juice out of each lemon over the chicken and discard the rind.

A great dinner that comes together very quickly, is versatile and ALWAYS a crowdpleaser!

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• Ground Beef (see note below)*** I use an 80/20 blend of ground beef (80% meat, 20% fat). I think it's more flavorful. You choose which blend works for you – they will all cook properly using these instructions.

• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

• bagged cheddar cheese, shredded 2 cups of cheddar cheese per 1 pound of ground beef – use your own judgement
• 1 bag tortilla chips I use 2 bags for 3 pounds of ground beef
• 1 container sour cream
• 1 jar salsa
• ripe avocado, or pre-made guacamole
• 1-2 head iceberg lettuce shredded
• additional cheddar shredded cheddar cheese to sprinkle on salad (if making salad)
• taco sauce
• Other toppings could be: diced tomatoes, diced red onions, sliced black olives, or anything else you might want.

• Preheat oven to 400°F. Line a baking sheet (or two) with parchment paper or aluminum foil.
• In a skillet set over medium-high heat: brown ground beef in olive oil, breaking it up with a spatula.
• While the beef is browning, add the salt, pepper, onion powder, garlic powder and chili powder.
• When the beef is cooked through and the seasonings are mixed in, take off burner and set aside.
• Pour desired amount of tortilla chips onto baking sheet.
• Distribute the cooked beef over the chips. Cover the beef with your desired amount of grated cheese.

• Bake in a 400°F oven for about ten minutes. This will melt the cheese and toast the chips slightly.
• Serve immediately, topped with any of the toppings of your choice.

This is the Chicken Pesto Pasta I describe in this episode.

This is a fresh, delicious and easy family favorite that comes together in under 30 minutes. The garnish of kalamata olives, fresh tomatoes and fresh basil are entirely optional.

Easy side ideas include a bagged salad and pre-prepared garlic bread.

On my busiest days, I omit the garnishes and the sides and just serve this up right out of the pan.

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• 1 pound chicken breasts fresh or frozen (and defrosted)
• 3 Tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound angel hair pasta, uncooked
• 1/2 cup reserved pasta water
• 1 jar premade pesto sauce 6.7 ounce jars is a standard size for pesto sauce
• mini mozzarella balls garnish (optional)
• pitted kalamata olives garnish (optional)
• grape tomatoes garnish (optional)
• fresh basil leaves garnish (optional)
• grated parmesan cheese garnish (optional)

• In a large boiling pot, bring 2 quarts of water to a boil. Add about 2 tablespoons salt.Boil angel hair pasta until cooked through.
• Cut each chicken breast into 6-8 pieces.
• Heat olive oil in a large heavy skillet. Add the chicken breast pieces and cover with garlic powder, salt and pepper. Sauté,stirring, for about ten minutes or until chicken is cooked through.
• Add the pesto sauce and 1/2 cup reserved pasta water. Stir well.
• In a large bowl toss the pasta with the sauce. Arrange on a platter, garnishing with the mozzarella balls, kalamata olives and fresh basil or any other garnishes you have on hand.