Saturday, August 28, 2010

I promise

during the month of September I will cook more.

With both us being busy it has not been a priority to menu plan, cut coupons, grocery shop and cook. To make matters worse, the crock pot broke and its been too hot to slave over a stove or the oven. But now is the time for me to learn how to cook and cook at least three times a week.

Why?

We spend way to much money eating out and now we are eating out at more high end restaurants. Also, my taste buds are changing and I want constantly want to eat fresh food, natural foods, different fruits and vegetables and different ethnic cuisine ( I just discovered Vietnamese food and am in love with Pho and anything with crispy noodles). I would love to learn how to make the foods I love because I'm sure I could save beaucoup de money, and experiment a little bit.

The only way to keep myself accountable to this is to post what I cook. So I will be posting a few pics and recipes every week.

Do you have any quick, healthy and delicious recipes I could try? Any suggestions would be greatly appreciated!!!

until next time, think prosperous thoughts

YBP

3 comments:

Frugalista said...

Good for you! Cutting down on the eating out will definitely help! I have never enjoyed cooking but am doing it 'cause i want to be a good wife!

B.D. said...

Here is one of my boyfriend's favorite dishes. It's not really quick, but is really yummy.

Lemon Chicken Recipe

Ingredients

* 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

* 2 Tbsp lemon zest
* 1/3 cup lemon juice
* 2 cloves garlic, crushed
* 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
* 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
* 1 teaspoons salt
* 1 teaspoon black pepper

* 2-3 Tbsp melted butter
* Lemon slices for garnish

Method

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

YBP said...

@B.D thanks... I will be trying that this week!!