I love to think that I am so original.
And in some ways, I am.
Or at least I go to the beat of my own drum, even when I know I am being truly idiotic.
That is something that rarely happens, however.
(Insert sarcastic eye roll).
However, when it comes to food,
I am so much a magpie it is not even funny.
I love the newest, shiniest recipes around.
As I sit and make up my weekly menu, which I used to do on Sunday, I look around for inspiration. Something shiny to catch my eye.
I wait until Monday to do the menu because sometimes there are some glittery jewels here.
Plus, she is cuter and has better pictures than I do. I stole blogging about my menu from her, though not the menu making part.
I also go here because, she too has better pictures and she is a vegetarian, like me.
Meaning, she loves to eat and not just salad.
This week, my baby girl is on fall break and we have a busy week. Soccer games, soccer practice, and we are driving part of the course for the Ragnar Relay, so I can see what t
orture an adventure I signed myself up for. We also have to have some fun and that in her eyes does not include cooking.
So...easy and hands off is what we are having for dinner at Casa Swann.
Shrimp Gumbo and sourdough bread
Zucchini and squash quiche with grilled chicken thighs
Baked chicken, sweet potatoes, and green beans
Burgers or Tacos...depending on the mood
Here is an easy (meaning a vegetarian can make it and it still tastes good) baked chicken.
It drew rave reviews from the peanut gallery who is very picky.
|There she is in all her baked glory, Miss Thursday night dinner|
Tanya's try-not-to-touch-it baked chicken
1 roaster chicken (farm raised and hormone free if you love your family)
Alchemy Spice Company Mediteranean blend
Heat oven to 350. Wash chicken and throw away the nasty "what in the world is that" part that they stuff back inside the poor thing (don't email me, I know what it is...I am from Texas for Pete's sake).
Place chicken in a pyrex baking dish and drizzle with olive oil (not too much) sprinkle the seasoning (approximately two TBL) over and inside the chicken. Salt and pepper generously (more so the pepper). Cover with foil and bake for 30 minutes. Remove foil and bake approximately 1 1/2 hours more. You can tell the chicken is done when the leg comes off easily or thermometer reads "chicken is done". IMPORTANT: let the chicken rest for 10 minutes before you tear into it or it will be dry.
This makes your house smell AMAZING and is an excellent dish to make when you want to look like you have been busy, but in actuality, you have been sitting around on Pinterest.
Serve with veggies and call it a day! Yum-0 ( so I've heard).
|I recommend my current favorite...zucchini|
PS. This is quite a sacrifice for me as I hate to touch meat that is not cooked. I am quite the site, I am sure, trying not to touch it as I am washing it and dressing it. Interesting, to say the least.