Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Featured Recipes
I'm trying to stay on a healthier theme since I've really been trying to eat better, eat more local/organic, and eat more veggies.
So here with go:
I've made this several times and it's wonderful. Very similar to Kelly's recipe, but the skin doesn't get quite as crispy - but I don't eat the skin anyway so it works.
Crockpot Rotisserie-Style Chicken
Ingredients:
--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
Directions:
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Re: Featured Recipes
I'm going to do a double feature here by modifying one ingredient and the photo is of the recipe I based this on, so since I added a can of diced tomatos for extra flavor & veggies it doesn't match exactly, but you get the picture.
Pasta with Kielbasa and Swiss Chard
Ingredients:
Directions:
Cut out center ribs from chard, then thoroughly wash, along with leaves, in several changes of cold water. Coarsely chop leaves. (I leave out the ribs/stems, the original recipe uses them - your call)
Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally until slightly brown/warmed, and then add in the garlic and red pepper flakes. Cook until golden, 2 to 3 minutes. Add chard leaves and simmer, partially covered until chard is tender, about 5 minutes. Add in the can of tomatoes and simmer.
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.
Read More http://www.epicurious.com/recipes/food/views/Pasta-with-Kielbasa-and-Swiss-Chard-234992#ixzz1KowAhbVV
Double take here (Just swap out Swiss Chard for Kale - did this the other night! Yummo!)
Pasta with Kielbasa and Kale
Ingredients:
Directions:
Cut out center ribs from kale, then thoroughly wash, along with leaves, in several changes of cold water. Coarsely chop leaves. (I leave out the ribs/stems, the original recipe uses them - your call)
Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally until slightly brown/warmed, and then add in the garlic and red pepper flakes. Cook until golden, 2 to 3 minutes. Add kale leaves and simmer, partially covered until kale is tender, about 5 minutes. Add in the can of tomatoes and simmer.
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to kale mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.
Zuppa Toscana Soup
Ingredients:
Directions:
We found that adding some extra cream makes it taste more similar to Olive Garden's.