French Oven Roasted Chicken, with Bell Pepper, Kale & Jicama Rice

One of my favourite pots is my oval Le Creuset French Oven and my favourite thing to cook in it is a whole chicken! Here's a variation of an earlier recipe I posted here a few months ago (French Oven Roasted Chicken with Flavored Rice). The chicken is so flavourful and tender, because after frying it in the pot, I cover it and bake it in the oven for 30 to 45 minutes. It becomes very succulent and "melt in the bone" soft. This version of the rice is flavoured with white wine and lemon, and is mixed with red and yellow bell peppers, jicama and kale. The jicama really adds texture and crunch to the rice. The dish makes one hearty, healthy meal!

If you do not have a French oven--or a Dutch oven, depending on the brand :)--any heavy lidded, oven proof pot will do.

Tagliatelle with Smoked Salmon, Dill & Capers in a Garlic Cream Sauce

I prefer pastas in an oil based sauce because it's healthier. But sometimes, one can indulge. This pasta has a cream based sauce, but it's light. Instead of using full cream, I used light sour cream and some of the pasta water to make sure it's moist. Despite the substitutions, it's just as delicious! It is very easy to make too. Perfect for a quick, home cooked weekend lunch!