Fake and yummy sun-dried tomatoes!

For all of you that have lots of tomatoes from your garden and you're not just sure what to do with them OR you love sun-dried tomatoes but sometimes they can be expensive--this is the recipe for you.

Instead of laying your 'maters out to dry in this not-so-sunny not-so-dry weather, bake them! DISCLAIMER: This process takes a long time but is effortless and so worth it.

Step 1: Slice your tomatoes in half. If you are using anything larger than a Roma, make sure to cut them down to comparable size and take out a few seeds.

Step 2: Lay tomatoes skin down on a baking tray (I line mine with parchment paper for non-stickiness).

Step 3: Season them with a bit of olive oil, salt, pepper, and Italian spices.

Step 4: This is the long part. Set your oven at 150-200 (lowest setting possible) and leave them in there for 12-14 hours. I start mine in the evening and let them go through the night.

Step 5: Wake up to beautiful and tasty "sun-dried" tomatoes!

BONUS: They can be kept frozen for up to six months!!

A chicken by any other name would taste as good

Mama's Chicken. Lemon Chicken. Engagement Chicken. This particular recipe has a lot of alternative names, but because it's so tender, juicy, flavorful, simple and never fails to impress my guests all at the same time, I just call it The Best Roast Chicken Of All Time - because it truly is.

WARNING: It's an old wives tale that if you make this dish for your BF he will be so overcome by your feminine powers, that he will propose within the next month - hence the name Engagement Chicken. I do not believe this, but those who are superstitious (or just believe in the power of good home cookin') should serve with caution. Here's the potion...I mean, recipe...

One whole chicken cleaned out (or if you'd like to make less, get some chicken pieces with the bone in, like thighs)
1-2 lemons, quartered
2-3 Tablespoons olive oil or melted butter
Good salt and pepper
1 yellow onion, quartered with layers pulled apart
Red potatoes, halved or quartered, depending upon size
Squash or other hearty veggie, chunked (optional)

Preheat oven to 425 degrees. In a large roasting pan, toss onions, potatoes and other veggies with olive oil, salt and pepper. Arrange onions in the middle, and potatoes/other veggies around the outside. Season inside and outside of chicken well with salt and pepper. Stuff as many of the lemon quarters as will fit inside the chicken. Place the chicken (breast side up) on top of the onions, with the potatoes and other veggies framing it around the outside. Brush the entire chicken with lots of olive oil or melted butter. Add additional seasoning if desired. I also like to throw a few extra lemon quarters alongside the veggies.

Roast for 1 1/4 - 1 1/2 hours, or until juices run clear. Make sure you wait until your guest(s) have arrived to take out the roast as it's quite impressive when it all comes out of the oven, all golden brown and smelling delicious. Allow the bird to rest for a few minutes before carving so that the juices redistribute and keep the meat moist. Squeeze the hot lemons on top of the chicken and veggies. Serve with fresh asparagus or green beans, white wine and crusty bread for soppin' up the good stuff! Just make sure he's willing to do the dishes before taking a knee.