Smashed Potatoes
Onion Peas (not shown)
and for Dessert, Rice Pudding
1 whole chicken, cut up
8 Italian or Kielbasa sausages, cut into 3" pieces
1 large onion, peeled and cut into eighths
1/2 cup olive oil
2 Tb Country Dijon mustard
1 tablespoon dried sage (I used about 4 dried leaves and rubbed them between my palms)
Freshly ground black pepper
1 Tb Worcestershire sauce
2 lemons
1. Place the chicken and onion in a large resealable freezer bag.
2. In a bowl, whisk together the olive oil, mustard, sage, pepper and Worcestershire sauce. Pour into bag, over chicken.
3. Cut lemons in half, and squeeze juice into bag. Then cut those lemons into eighths and toss into bag as well.
4. Close the bag and squish everything around to coat the chicken.
5. Place it in the refrigerator at least overnight, 24 hours is better.
The next day...
1. Remove bag from refrigerator, and allow chicken to come to room temperature.
2. Pour contents into a roasting pan or large baking pan. Chicken should be placed skin-side up.
3. Arrange pieces of sausages all around the chicken.
4. Bake for 1 hour 15 minutes at 425 degrees. Turning sausages over half way through cooking.
Smashed Potatoes
This is another one of those "no real measuring" dishes.
1. Take 8 or 9 good sized red potatoes, washed and cut into 1 1/2" chunks, unpeeled
2. Place them in a saucepan and cover with water. Toss in a little salt and cook until they are fork tender.
3. Drain and put them in a bowl. (Reserve some of the water.)
4. Take a potato masher and give them just 4 or 5 "smashes" that's it.
5. Then drizzle with some olive oil, and toss in about 1/2 cup of grated Parmesan/Asiago/Romano blend cheese, some kosher salt and fresh ground pepper, and fold gently.
6. If the potatoes are too dry, just stir in a little of the potato water you had saved. The hot potatoes melt the cheese, Mmmmm
Onion Peas (not shown)
Another no-measure, just make dish...
I take a bag of frozen peas, put them in a saucepan.
Add on small onion, chopped, some salt and pepper and cover with water.
Bring it all to a boil and cook until the peas are just done. Drain and stir in about 2 Tb butter, some kosher salt and fresh ground pepper.
Rice Pudding
I made this with leftover rice from last night's dinner. I had made WAY too much, but didn't want it to go to waste.
4 c cold rice
4 c whole milk
2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 c sugar
2 egg yolks
1 1/2 tsp vanilla
1 c raisins
1. In a small bowl, beat together the egg yolks and sugar. Set aside.
2. In a large saucepan, mix the milk and rice. Slowly bring this to a boil over medium heat. Stirring continually.
3. Stir in the nutmeg and cinnamon.
4. Ladle some of the hot liquid into the egg mixture and whisk smooth. Add back to the pan and stir in.
5. Stir in the vanilla and raisins.
6. Return to a boil, stirring, and then reduce heat to very low and cover. Let it sit to thicken, stirring periodically. I made this right before dinner and after we finished eating it was nice and thick and ready to eat...probably 20 minutes later.
0 comments:
Post a Comment