I really am trying to keep the blog going, I promise! It's currently a few days before my school's marching band contest and we are busy ALL THE TIME! But, I will admit, I love my job - even on the difficult days.Despite my hectic work schedule, I have 2 recipes for you :) Hope y'all enjoy!
Garlic Citrus Chicken
1 chicken thigh with skin and bones
salt and pepper
1 large clove of garlic, chopped
1/2 Valencia Orange
1/2 lemon
1 tbs olive oil
2 tbs honey
dried parsley
Preheat oven to 350
1. Dry chicken thigh with a paper towel. Place in baking dish and add a little bit of salt and pepper.
2. In a small bowl, combine the chopped garlic, the juice from the orange half and a slight squeeze of the lemon, the olive oil honey and parsley. Whisk together well.
3. Coat the chicken in the honey-citrus mixture and pour all of the liquid in the pan with the chicken. Every 7 minutes, baste the thigh with the pan drippings/sauce. Bake for 25+ minutes or until the chicken is cooked.
I put this with the chicken and herb bouillon rice and it went really well together. I tried a variation of this a few months ago, but it didn't turn out NEARLY as good as this chicken did. Try it when you get a chance!
Yesterday night, I stopped to drop off a few papers to my boss at home and ended up staying to watch "The F Word" with Gordon Ramsay. That show is AWESOME! They served meat to vegetarians and helped them decide that maybe meat wasn't so bad after all. Very cool! Anyways, one of the things the boss and I discussed was this Caesar dressing he and his wife loved. I tried it...and bought some when I went to the grocery store later. My first thought when I tried it was, "wow, this would go really well with new potatoes!!" It did. I tried that tonight.
2 medium New or Red Potatoes, cubed
1 sauce pan of water, salted
1 small wedge of sweet onion (maybe 1/8 of an onion, max!)
A couple table spoons of Cardini's Caesar dressing....THIS MAKES THE DISH. DO NOT SUB!!
1. Clean and cube the potatoes.
2. Boil in salted water until slightly tender. The fork should go in without the potato turning to mush.
3. Drain potatoes and pour dressing over potato pieces, then toss to coat. Once they are coated, you can eat them warm or chill in the fridge for a little bit.
I chilled my potatoes in the fridge for a little bit and I felt the need to add more dressing because, I guess they absorbed some of the moisture. This should be kind of dressing-heavy since it's a form of potato salad, but you don't want to over do it, either. I really wanted to add dill to this, but didn't have any after all.
Hope you all are cooking a ton. I'll try and keep things going on here. It should be much easier when marching season is done....hopefully. Band Directing is a busy job!
Happy Cooking y'all!
Amy
sounds delicious! :)
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