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Copyright © 2017 Deborah M. Zajac.  ALL RIGHTS RESERVED

 

Nikon Df| Nikkor 50mm f/1.8G| PS CC 2017| San Disk Digital Film

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Copyright ©2017 Deborah M. Zajac. ALL RIGHTS RESERVED

It’s been awhile since I’ve shared any food images so… this Hen was tender and juicy.  It’s a super easy meal to make, and since it’s a one pan meal clean up is quick.

Serve it with a salad, and some good bread.

Copyright © Deborah M. Zajac. 
ALL RIGHTS RESERVED

 

Roasted Chicken with Root Vegetables and Herb Butter

Ingredients:

1 4-5 lb Hen-

1 bag baby carrots, or 2-3 whole carrots cut up

2-3 potatoes- cut up I used russet

3-4 cloves of garlic- I left mine whole w/skin on

1 onion cut into wedges

1 lemon cut into wedges

Rosemary, Sage, and Basil mince enough to make a mixture of 4-6 tablespoons.

3TBS Butter – room temperature

salt and pepper

Olive Oil- enough to lightly coat the vegetables

Directions:

Preheat the oven to 475 degrees.

Rinse and pat dry the Hen.  Salt and Pepper both the cavity and outer skin.

Next mince the rosemary, sage, and basil. In a small bowl add the minced herbs and butter. Mix with fork until well combined.

Cut lemon, and onion into wedges set aside.  Smear half the butter mixture into the cavity of the Hen.  With the remaining butter mixture rub some under the breast skin being careful not to tear the skin, and rub some on the outer skin of the Hen.

Add a wedge or two of lemon and onion into the cavity then truss the bird, or tie the legs and set aside.  My trussing is all wrong! And, I don’t know how to tuck the wings correctly either.  But, whatever works right. 🙂 

Clean and peel the carrots, potatoes, and garlic. Cut the carrots and potatoes into bite size pieces. Mince, chop, or leave the garlic cloves whole.  Put all the vegetables into a roasting pan.  Drizzle olive oil over the vegetables, salt and pepper lightly then mix until all the vegetables are lightly coated with the olive oil.

Place the Hen in the roasting pan then put it into the oven.

Roast uncovered for 20 minutes. Then lower the temperature to 400 degrees and cook for additional 40 minutes stirring the vegetables now and then.

A hen this size will take anywhere from 1 hour to 1h15m to cook. The internal temperature should be 165 degrees.

Rest for a few minutes then serve.  Option:  make gravy with the pan juices while the bird rests.

Are you hungry yet? 🙂

Nikon Df| Nikkor 28-105mm| High ISO (1600) cause I hand-held it without additional lighting and I thought I could manage it sans a tripod| Delkin Digital Film| PS CC 2017

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Copyright ©2017 Deborah M. Zajac. ALL RIGHTS RESERVED

After shooting water drops and splashes last week-end I went back to some images I made back in 2014 of splashes that I made using milk and raspberries.

Here’s one that has been languishing on my hard-drive since Spring of 2014.

Raspberry & Cream II

Timing this was really hard, and I’ve been wanting to try it again.  I went through a whole package of raspberries during this shoot because after dropping them into the milk over, and over again they began absorbing the milk and sank rather than come back to the top to be part of the splash which is what I wanted to photograph.  Who knew!

I cleaned up the shadows a bit, and removed some far flung drops that were blurry in post development.

Nikon D700| AF Nikkor 105mm f/2.8D @ f20| 1/160sec| ISO 400| Manual Priority| Matrix Met| Tripod

Strobist- SB910 @ 1/25th pwr, camera right low front 75º angle, Triggered via Commander Mode in camera

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Copyright ©2016 Deborah M. Zajac. ALL RIGHTS RESERVED

Linda over at fabulousfaresisters posted the recipe for these cookies earlier in the week, and I love this type of cookie so thought I’d try them.

Walnut Butterballs

Linda credited her Mom for the recipe found here, but I’m giving Linda the credit for nudging me to try them and for the recipe. I changed the recipe just a little by adding Confectioners sugar to the dough too.

I love that there are very few ingredients, and the cookies are not too sweet even with the extra sugar in the dough.

Walnut Butterball Cookies

1 cup butter, softened

3/4 cup confectioners sugar

1 tsp. Vanilla

2 cups flour

1 cup walnuts, finely chopped

Extra Confectioner’s sugar for dusting the cookies after baking

 

Preheat the oven to 375°F. In a large bowl, using a spoon, cream the butter and 3/4 cup of confectioners sugar. Then add the vanilla, flour, and walnuts to the buttercream mixture. Stir until well combined. It will be crumbly. That’s fine!

Next, shape into small balls. Place on an ungreased cookie sheet. ( I lined mine with parchment paper.)

Bake 12 minutes or until bottoms are golden. Roll in confectioner’s sugar while still warm.

(I let the cookies cool on the baking sheet for 5 minutes then rolled them in confectioner’s sugar then finished cooling them on a cooling rack)

Store in an airtight container for a week, or freeze.

FWIW: I used a wooden spoon to mix the dough. I always do. When I was young and learning to bake I heard it keeps the dough from getting tough. Is it true? I don’t know. I’ve used my electric mixer to make other cookie dough, and its paddle is metal and the dough hasn’t been tough.  However, I don’t over work the dough…so that’s probably the key. 🙂 Knowing when to stop mixing. That’s the key!

I’m giving most of this batch away to neighbors and friends. I think they’ll make a lovely little gift for Christmas.

I’ve eaten two already. They’re delicious!

Thank you Linda! ♥

Nikon Df| Nikkor 105mm| Delkin Digital Film| Tripod| PS CC 2017

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Copyright ©2016 Deborah M. Zajac. ALL RIGHTS RESERVED

Let’s eat!

Soft Taco

Nikon Df| 17-35mm| Delkin Digital Film

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Copyright ©2016 Deborah M. Zajac. ALL RIGHTS RESERVED

Cherries!

Cherries

Nikon Df| Nikkor 105mm| Delkin Digital Film| PS CC 2015.5

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Copyright c2015/2016 Deborah M Zajac

All Rights Reserved

 I adopted He-Man’s family traditional New Years Day Good Luck Dinner in our 1st year of marriage. He had me get the recipe from his Mom.

Hot Dogs, Polish Sausage, and Saurkraut. Since we married amost 35 years ago I’ve made this on New Years Day except one. That year we were in Mexico and had their traditional eat 12 grapes in one minute before all the 12 chimes finished at midnight. I did not finish. That was hard! The grapes had seeds!

Tomorrow I am getting up at 4am and going to Yosemite with Dear Friends for our almost annual New Years trip so I have our New Years Good Luck Dinner cooking on low in the crockpot tonight. I will be having a hot dog and Saurkraut for breakfast before I leave at O’Dark Thirty. I can’t imagine starting a new year without  this meal now.

What do you eat on New Years Day?

Iphone5

More to come…

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