For our anniversary, Scott got me a new cookbook. As with a vacuum cleaner, some ladies may get offended if their husbands get them a cookbook, but I was quite excited. He gave me the Junior League of Houston's, "Stop and Smell the Rosemary".
Until receiving the cookbook, I had never made a roast chicken. The cookbook had a very wonderful recipe. I will admit, however, some of the instructions were a bit vague. I figured it out though. Here is what came about (I think I'm supposed to tie the legs some way - but the directions did not say. So I'm not sure):
It was quite delicious. Scott was in heaven. We saved a ton of money by buying a whole fryer chicken (about $5.00-$8.00). We had this meal, as well as, chicken salad from left over breast meat and BBQ from dark meat.
Our side was marinated summer vegetables:
Here is the recipe: Start by using whatever vegetables you have. I used cucumbers, tomatoes, red onion, yellow and orange peppers. The following is the marinade:
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup lemon juice
salt and pepper
lemon slices
Mix first 4 ingredients in a bowl. Pour over the vegetables. Place lemon slices on top (covering the vegetables with the slices). Cover with plastic wrap. Place in refrigerator for 30 minutes to 1 hour. Remove lemon slices. Stir. Keep in refrigerator until serving.
*If you have leftovers, drain vegetables before serving again (the marinade gets strong).
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