Tag Archives: chicken

Spring Chicken and Vegetables

Garlic Lemon Roasted Chicken

  • 4-5 lb whole chicken
  • olive oil
  • salt and pepper
  • 1 lemon
  • 1 head of garlic

Place the chicken in a Dutch oven or roasting pan.  Remove giblets and tuck wings under the breast.  Pour a few tablespoons of olive oil onto the chicken, and sprinkle it with salt and pepper.  Slice the lemon and garlic head in half.  Stuff half of the garlic head into the cavity.  Squeeze half the lemon juice over the outside of the chicken, then stuff the lemon half into the cavity.  Stuff the other half of the garlic head into the cavity.  Squeeze the other half of the lemon juice into the cavity, and stuff the lemon into the cavity.  Massage the lemon juice, olive oil, salt and pepper into the skin.  Bake at 375 F for about 1 1/2 hours, basting occasionally, until the juices run clear.  Let the chicken rest for 10-15 minutes before carving to redistribute the juices.

I’m making boiled red potatoes and sauteed yellow squash to go with this chicken.  This squash recipe is my go-to in the summer when I’m sick of plain old boiled squash.  It’s good with yellow or green squash.

Sauteed Summer Squash

  • 3 yellow or green squash (or a mix)
  • 1 garlic clove, finely minced
  • 1 tsp olive oil
  • salt and pepper to taste

Shred the squash using a box grater.  Saute the garlic and squash in the oil in a large pan.  The squash will release a lot of liquid, so continue cooking until it’s mostly gone.  (You can drain it if you don’t want to wait that long.)  It will take 10-15 minutes.  Add salt and pepper to taste.  You can add parmesan cheese if you like, like Ed’s mom Marie does.  It’s good with or without the cheese.  Serves 2 hungry squash-eaters.

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What’s for Supper?

Tonight I’m making honey mustard chicken (which I learned from Ed’s mom) and potato salad (which I learned from my mom).

Honey Mustard Chicken

Ingredients:

  • 3 boneless, skinless chicken breasts
  • Salt and pepper
  • Honey, about 1/4 cup
  • Dijon mustart, about 3 Tbsp
  • Whole-grain mustard, about 1 or 2 Tbsp

Sprinkle chicken with salt and pepper and grill until just cooked through.  While chicken cools slightly, mix together the honey and mustards.  Slice chicken into strips, place in a baking dish and pour honey mustard sauce over it.  Bake for 10-15 minutes at 350 F until sauce slightly thickens.

Potato Salad

Ingredients:

  • 4 baking potatoes
  • 4 eggs
  • Mayonaise
  • Salt and pepper

Boil whole potatoes until cooked through.  Boil eggs about 10 minutes.  Allow potatoes and eggs to cool.  Peel potatoes and cut into large chunks.  Peel eggs and slice using an egg slicer.  Put potatoes and eggs into a large bowl, add enough mayonaise to hold the salad together and season to taste.  Chill, or serve warm like my mom does.

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What’s for Supper?

So here’s the promised update… Buttermilk Baked Chicken.

I pretty much never make a recipe the way it reads.  In this case, I didn’t have buttermilk so I used regular milk.  I also used dried breadcrumbs instead of fresh.  In addition, I changed some other ingredients as I saw fit.  I got the idea from one of my new favorite cooking shows, Everyday Food, which is on PBS on weekends. If you want to see their version of the recipe, look for it here.

My version of (Butter)milk Baked Chicken

Ingredients:

  • 6 cloves garlic
  • 1 1/2 cups milk
  • 2 skinless bone-in chicken breasts (I had to pull off the skin)
  • black pepper
  • 2 Tbsp honey
  • 1/2 cup breadcrumbs
  • 2 tsp olive oil

Mix milk, garlic, honey and pepper.  Marinade chicken breasts in refridgerator for 1-2 hours, depending on how much time you have.  When ready to bake, preheat oven to 425 F.  Mix breadcrumbs and olive oil (which will help them brown).  Remove chicken from marinade, top with breadcrumbs, and bake 30-40 minutes until cooked through.

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