What a delight to serve this with a drizzle of olive oil and some grated Parmesan cheese.

Red Roasted Potatoes and Fresh Spinach

4 servings
Total time 40 minutes

12 small red potatoes, quartered
4 tablespoons butter
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Sea salt & black pepper to taste
2 cups fresh spinach leaves

Preheat oven to 400 degrees F (200 degree C)

In a single layer place the potatoes in a 9x13-inch casserole dish.
In a skillet over medium heat melt the butter. Add minced garlic and cook until golden brown.
Stir in chopped rosemary, and cook until just fragrant. Pour over the potatoes. Lightly season with sea salt and ground black pepper.

Roast casserole uncovered in heated oven for 30 minutes or until fork tender. Remove from oven, and toss in the fresh spinach. Set in over 1-2 minutes until the spinach is wilted. Take out and enjoy.

YUMMY CHICKEN CHILI

Four to six servings
Total time: An hour, but you could cook this low in a crockpot 6-7 hours.

2 lb. chicken pieces
1 chopped, Vidalia onion
4 minced garlic cloves
2 cups mild or medium salsa
1 28 oz. can crushed tomatoes
1 can corn, drained
1 can of chicken broth
2 teaspoons cumin
2 15 oz. cans of rinsed northern beans
1 to 3 Tablespoons chili powder - adjust to taste
Fresh chopped cilantro as a topping

In a large skillet brown the chicken and remove to soup pot
Saute the onion and garlic in a little oil.
Place chicken, onion, garlic, and all other ingredients in a soup pot and heat.
If you are short on any one ingredient just add more of another.
The cumin is key to taste. You may add cilantro in the final minutes.