Recipe Review

Did anyone try the steak recipe I posted last week? If so, how did it turn out?

Here's another EASY meal that I cook every couple weeks.

Whole Roasted Sunday Chicken x 2
(why not make 2 of them and use the left overs for several other creations? It's just as much work on the front end and then you're set for 2-3 other dinners)

• 2 whole chickens
• 3T kosher salt
• 1 T pepper
• 2 T garlic powder
• Olive Oil

Clean and rinse the chickens and put in a roasting pan. Pat dry with paper towels. Rub outside of birds with olive oil. Mix salt, pepper and garlic powder in a bowl and season birds liberally both inside and out. Toss them in a 350 degree oven for about 2 1/2 hours (more or less depending on how big your bird is) or until the inside reaches 180 degrees. If you don't have a meat thermometer, get one. They make cooking so much easier, and lets face it, who wants salmonila (sp) from their own kitchen?!

Serve one chicken for dinner with roasted red potatoes (cook in the oven for an hour at 350 while chicken cooks) and salad. Yum!

I like to pick the rest of the first chicken and the entire second chicken and make a few of the following creations for dinner the rest of the week:

• Chicken Enchiladas (you'll need enchilada sauce, tortillas, black beans, cheese from the store)
• Chicken, grape and gorgonzola salad with honey mustard balsamic vinigrette (you'll need 1 bag spinach or lettuce salad, 1 bunch grapes, crumbled gorgonzola, honey, balsamic vinegar, dijon mustard (left over from cooking the port sauce for the steaks), olive oil
• Chicken noodle soup (you'll need celery, carrots, onion, chicken broth and egg noodles)
• Chicken ceasar salad (spinach or lettuce salad, parmasean cheese and ceaser dressing)

Let me know what you think and if you tried the chicken! It's yummy.