Easy peasy--with leftovers pleasy!

Last night was an easy dinner of oven roasted chicken with mashed potatoes and peas.  I do love a good homestyle meal, especially one that makes the house smell delicious! 


Now, I roast my chicken just like it is.  I remove the inside baggy, rinse with cold water, dry with paper towel, and plop into a 9x13 pan.  I don't stuff it, but you can just be aware is makes the cooking time longer.  Sometimes I do stuff with 2 halved lemons, some sliced onions, and some fresh herbs (thyme, dill, rosemary). It gives the chicken a nice lemony flavor, plus when you baste the liquid is infused with all that flavor!   I DO, sprinkle the skin all over with salt and pepper and a drizzle of olive oil.  My husband is a big fan of crispy chicken skin, so this gives it a little extra flavor and crispness! 

Bake at 350 degrees for 20 minutes per pound.  I usually try to buy the chicken with a pop up timer and this week it was on sale!

Garlic mashed potatoes are usually my favorite to make with this meal, but last night we just went for regular Idaho mashed.  Will share the garlic potato recipe another time!

---Best part of last night's meal?  Enjoying a glass of wine and a game of Rummy with my husband while the smell permeated the house!

Last night and tonight

Tonight was dinner out at Miss Portland Diner and a trip to Trader Joe's.  Last night though...yummy stuff!

Steak and potatoes with a twist:

1 pound boneless steak tips  seasoned generously with salt and pepper

Marinade:
1/2 cup red wine (I used pinot, but you could use whatever!)
1 tbs. of grainy mustard
1 tbs. red wine vinegar
1/2 tsp dried basil
1/2 tsp dried sage
2 tbs olive oil
*Whisk all of the above together and marinade for at least one hour.


Grill or roast steak until desired doneness.  160 degrees for medium. 

A good trick for checking meat doneness is to use "feel."   If you hold out your palm and gently poke the inside of your hand in between your index finger and thumb, the soft spot is rare (or sometimes raw).  The further you go towards your thumb and wrist the firm it gets.  That is what meat feels like as well as it cooks.  I have to give props to my husband for teaching me that one!

I roasted 4 large unpeeled potatoes (cut into one inch pieces) at 400 degrees for 30 minutes, turning them occasionally.  The potatoes were just coated with a little store bought basil pesto (found with the spaghetti sauces). 

As an added touch, sprinkle a little feta cheese over the top of everything...Mmmmm.


Enjoy!

Starting a Blog

So, I've been really into cooking for a long time. I have high hopes of opening a seasonal restaurant someday. Seasonal because I want to teach during the school year and cook during the summer when so many yummy fresh Maine ingredients are available!  Until I get to that point, I'm blogging.  I've always said, I'm too modest to blog. I'm too busy to blog.  What will people think?  Well, I'm coming out of my shell because I want to share my adventures with others. I'm all about easy and cheap food.  I don't like to spend a long time using coupons and shopping at different stores. I just like to buy things on sale at one store and make up a recipe from it! I hope you will think it's cool (and that you learn something too!)