Tuesday morning, I tossed a cross rib roast, a can of low salt cream of mushroom soup, a few dashes of red wine vinegar, a spoonful of minced garlic, pepper (tons!), and a mix of criminis, potatoes, and onions into the crock pot. Tuesday night, we had an awesome dinner, with almost no effort at all. Oh, it was so good. Why did I never use cream of mushroom soup before? Oh yeah, because I was scared of mushrooms. No, not like a phobia, I was just grossed out by the concept of eating fungi. I got over it.
Today, I'll be stuffing a chicken with quartered lemons tossed with salt and pepper, rubbing the skin with olive oil, and coating it liberally with Greek seasoning from Penzeys. Put breast side down in a roasting pan, blast at 425 for 15 minutes, turn the chicken over, turn the oven down to 350 and let it go until the leg moves easily in the socket, about 45-60 minutes. Serving it with a really yummy and easy lemon couscous (lemon zest rocks!) and some steamed broccoli.
Okay, just writing this has made me hungry. Day three of the homemade challenge is looking promising.
No comments:
Post a Comment