Chestnuts roasting on...

...a baking sheet! This is just a little test post for my new blog. I am mainly doing this blog to keep a record of my favorite recipes and tips. However, I hope you come along with me, try the recipes, and tell me about your favorites. I have NO formal training but have a huge passion for being in the kitchen and am an avid watcher of every show on Food Network. My passion has really developed over the last four years since I have been married and wanted to provide my husband with a hot meal after a long day at work. Now, four years and two kids later, the passion still stems from the desire to serve my family but has also developed into an absolute love of cooking. My husband is very excited that I have finally found a "hobby".

Today, is my first Taste Test Tuesdday. I roasted chestnuts for the first time. I want to continue to try new things. I plan on using these chestnuts in my stuffing for Thanksgiving. Here is what I discovered:
- Make sure you make slits on the flat side. Some people say that you can just poke them with a fork. However, the chestnuts don't pop open which is what makes for an easy peel. Also, you may not open it up enough with a fork. If it doesn't have enough room to steam, the chestnut will explode in your oven. It happened to one of mine!
- Roast them at 400 degrees for about 15-20 minutes or until the chestnut pops open.
- Peeling chestnuts is easy.
- Fresh chestnuts, roasted at home, taste much different than roasted chestnuts that you buy at your grocery store. Fresh roasted are much better!

Tonight or tomorrow I will be posting my Thanksgiving menus and recipes in case you need any last minute dishes!