Lemon Herb Baked Chicken

Fall has finally arrived to stay. Earlier than normal this year, temps have been in the mid 80s for the high for weeks now. Fantastic because fall is the perfect time for baking. Cookies, cakes, breads, pies, and Lemon and Garlic Roast Chicken. Cook during the day when it's still cool, stick a lid on the pot and place back in the oven, and this dish stays warm until an early dinner. Perfect.

Modifications Made:

Cumin and hot paprika were omitted.

Once chicken internal temperature reached 160℉, the oven was turned off, the dutch oven had it's lid placed on top, and the chicken was allowed to rest several hours until dinner was ready.

Scaled for Likability: Great

Yes, covering the chicken means the skin will lose it's crispy crust and become soft and pliable. However, since nobody eats the skin at this table anyways, covering the chicken results in moist, tender, well flavored meat.

Baking chickens is not a common occurrence at this table. No reason other than it's not. Baked chicken is almost as good as BBQ turkey. Flavor combinations are limitless, prep work is minimal, and if cooked low and slow, moist chicken always falls off the bone.

Next time a whole chicken is baked, the leftover squeezed lemons and extra garlic and rosemary sprigs will be stuffed in the cavity for a deeper flavor experience and juices will be turned into chicken gravy. Can't wait!

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

Search This Blog