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| The rosemary from the garden, garlic and lemon |
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| Too bad we can't have a "scratch and sniff" button the blog...this is the chicken with a microwaved local sweet potato and a salad from the garden with goat cheese, walnuts and homemade vinaigrette. |
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| The sauce looks interesting but this is the roasting pan I used, only added chicken broth and lemme tell you, it's the key to the dish. I just warmed the pan over low heat, added the broth and poured over the chicken. Delish! |
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| Chloe's latest Birdeye strays...Puppy Paws on the left and Oreo on the right. I usually don't really like the fosters we have due to cat chasing, garden digging and barking but these two have really been pleasant to be around. The brothers will be excellent with kids, cats and rules. They listen and love to please...I'm trying not to get attached to a Birdeye stray...just sayin.... |
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| Good lord....this is the Gooch Man totally in a nap the other day...just so ya'll know, I'm not much of a cat person, I'm allergic. And I'm more allergic to this feline than any other one in the past. But this is a cute picture I will say.... |
Ya'll got your taxes done? Anyone want to chime in on the debt ceiling this amazing, complicated, free country has? What about the price of gas...3.86? What about our neighborhoods? What about the tornadoes that started in my home state of Oklahoma Thursday and ended on the east coast Saturday killing 50 people? What about the infant found alone in a Memphis park? Nothing crazes me more about the headlines on the news during my cooking with a glass of a good, smooth Cabernet. Hmmm....(that's me taking a breath and taking a moment)
Let me give another deserved shout out to Terry Conlan, the genius behind Fresh, Lake Austin Spa Cookbook. This is one of the easiest and best recipes in the 202 page cookbook. I love the ease of nuking the local sweet potatoes and using fresh rosemary from the garden, it was equally satisfying to have this fabulous, low-fat meal on the table in less than 35 minutes. Yes, I said 35 minutes...
Roast Chicken Three Ways (this is my favorite of the 3) by Terry Conlan, Fresh, Lake Austin Spa
"It is difficult to imagine a simple yet more satisfying supper than an herb-roasted chicken accompanied by seasoned mashed potatoes and a green vegetable, all drizzled with a bit of reduced pan juices. Whether you're serving it for a large family gathering or as a quiet dinner for two, this humble bird, crisped to a succulent turn, unfailingly it reminds us that fresh, simple food prepared simply but with care, can provide some of life's greatest eating pleasures. Food like this nurtures and sustains, and has for generations. We use an all-natural, bone-in, skin-on breasts for two servings. You will want two whole breast or four halves."
Lemon/Garlic/Rosemary Roast Chicken
Grated zest and juice of a lemon
2 garlic cloves, minced, I used 5
2 t. minced fresh rosemary, I used 2 tablespoons and it was great!
2 t. minced fresh parsley, I didn't have this
1 t. olive oil
1/8 t. salt, I used 1/2 t.
fresh ground pepper
4-4 oz. all natural bone in, skin-on, chicken breasts, I used three boneless, skinless organic breasts
1-1/2 c. chicken stock, I used 3/4 cup
Combine all ingredients but chicken and broth in a blender and process until smooth. Coat the chicken. Arrange the chicken skin side up on a rack over a roasting pan (my skinless chicken breasts need to be on a greased jelly roll pan (the cookie sheet with sides) so the chicken will brown, it won't brown on the rack without the skin on). Toast at 400 for 20-25 minutes or until internal temperature reaches 160 degrees. Set the chicken aside and cover. Pour off any fat accumulated in the pan and add the chicken stock and some lemon juice. Cover over high heat until t he liquid is reduced to about 3/4 cup, stirring to dislodge the brown bits. Add any juices accumulated around the chicken and serve over the chicken when serving.
Nutrients per serving: Cal 142, Prot 23 gr, Carbs 2 gr, Fat 4 gr
I served this wonderful chicken with a salad from the garden and a sweet potato from the Matthews Farms right here in Cross County.....how great is this? The amount of energy it takes to get an Idaho white potato to Hays here in Wynne must cost a TON (gas and air conditioning and many other factors). It is so great to get a potato right here...
I think it's time for us all to get local produce more often at our convenient grocery stores to not only save our own gas money but distributors as well....
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