Saturday, April 3, 2010

Change of Plans

Change of plans for dinner tonight. We are having the roasted chicken tonight (instead of a few days ago) that is actually being crock potted. Mom and Grandmother were in town, so we went out to eat a lot. They like to get things in Texas they can't get in Florida!

So, here is tonight's dinner...

Crock-pot Chicken

6 pound Free Range Chicken (bought it at Sprouts), defrosted
1/4 cup of butter, room temp
1/4 cup fresh parsley
1 large clove of garlic minced
1 lemon, cut into round slices
1/4 white onion
course, kosher salt
fresh ground pepper

In a crock-pot, ball up pieces of aluminum foil (about 2 inch balls, make 6). Place the foil on the bottom of the crock-pot. Rinse chicken in fresh water and pat dry. Season chicken with salt and pepper. Combine butter, parsley and garlic into a paste. Lightly, pull up the skin on the chicken and rub in the butter paste under the skin all over the bird. Stuff the onion into the cavity (make sure that there isn't any other parts of the chicken in there, unless you want them to be). Place chicken on top of the foil balls in the crock-pot. Finish by placing lemon slices all over the top and sides of the chicken. Cover with lid and cook for 6 hours. The juices will drip down into the bottom of the pan, keeping the bird enact and easy to move to a cutting board. If you do not want the foil on the bottom, just place the bird directly in the pot (and the chicken will sit/cook in it's juices).

Roasted Rosemary Potatoes

4 to 6 medium red potatoes, washed and quartered
2 tablespoons of olive oil, plus 2 tablespoons for cookie sheet
1 tablespoon of fresh ground pepper
2 tablespoons freshly chopped rosemary
1/4 cup minced onions
2 cloves of garlic minced
salt to taste

Preheat oven to 450 degrees.  Combine olive oil, pepper, rosemary, onions, garlic and salt with potatoes in a medium bowl.  Lightly coat a cookie sheet with olive oil.  Place potatoes on cookie sheet and roast for 15-20 minutes, until light to medium browned (depending on how you like them).  Serve along chicken.

Sauteed Asparagus with Melted Gorgonzola and Pine Nuts or a marriage of that recipe and this one...with aparagus of course...Green Beans with Hazelnuts and Gorgonzola.  I made the green bean recipe for Thanksgiving and it was SOOOO good!  Yum!



Monday, March 29, 2010

Holy Week Dinners...

Grilled Chicken Fajitas


Roasted Chicken
Roasted Asparagus with Lemon

Roasted Fennel with Parmesan Orzo, garbanzo beans, red onion, basil & mint

Holy Thursday
Dining out, Gammi & GG are in town!

Good Friday
Cracked Wheat Bread

Holy Saturday
Beef Spaghetti
Italian Bread
Spinach Salad

Easter Sunday 
Roast Beef
Yorkshire Pudding
Potato Gratin