Tasty Tuesday: roasted chicken, steamed broccoli, baby carrots

To roast a chicken: Rinse bird, remove innards if necessary, pat dry. Salt and pepper chicken all over including inside cavity. If you like rub some butter under the skin and over the breast meat. I usually insert a lemon, whole and pierced all over with a fork into the cavity before baking the chicken at 350 degrees for about 45 minutes or until the thigh when pierced runs clear juices, the drumstick moves freely in the socket, or internal temperature reaches 165 degrees. That is my simplest version of roast chicken. You can dress this as up or down as much as you like, by using compound butter, adding fresh or dried rosemary to the salt and pepper or by adding a carrot and onion to the cavity of the chicken. You can cook the chicken on a rotisserie, on a roasting pan with a rack in the oven, or by placing the chicken into a pan on top of thick slices of onion.

I made quick work of the broccoli by chopping it from the stalks, rinsing it and placing the florets into a glass dish in the microwave with some butter and a few table spoons of water. I microwaved it for about 5 minutes, still bright green and crispy but definitely cooked. Add salt and pepper and you're done. Our other side dish was raw baby cut carrots with a side of Ranch dressing dipping sauce.

Dinner -- done.

Tuesday: The Quick and the Fed

Last night's dinner revolved around a store bought rotisserie chicken, heat and eat mashed potatoes and fresh corn on the cob. When you're home all day with two sick, lethargic kids making a big production out of dinner just won't cut it. In fact immediately after finishing her dinner (with 2 helpings of everything) the baby fell asleep on the floor of the living room and had to be transported fully clothed to her bed. The older child only lasted through a quick shower and into PJ's before she was also out like a light.

I love a rotisserie chicken! There are so many things you can do with the leftovers. Here's a list of my favorites.

*Chicken Salad (mix leftover meat with mayo, chopped celery, salt, white pepper, finely minced onion and a dash of dill.)
*Chicken Tacos (mix leftovers with seasoned black beans for a yummy taco filling.)
*Chicken and Rice Casserole (chicken meat, mixed with cooked rice, chopped spinach, cheese and mushroom soup, then bake.)
*Chicken Quesadillas (toasted tortillas filled with cheese and chicken)
*Chicken Soup (pull all the meat from the bones and use the carcass to make your soup base. Save the meat for the finished soup.)
*Chicken and Rice (make your favorite rice and load it with vegetables, carrots, tomato, onion what have you, in the last few minutes of rice cooking add your chicken meat, stir and serve as a hearty one dish meal.)
*Chicken Alfredo (add chicken to Alfredo sauce and pour over hot pasta, serve with a side of steamed veggies)
*Chicken Stir-Fry (Stir-fry all veggies, add chicken and mix, serve over cooked brown rice.)
*Chicken Fajitas (cook and season all veggies, onions, peppers, mushrooms, carrots strips, add chicken and serve in flour tortillas.)

If you are making a roast or rotisserie chicken at home here are some great flavoring ideas.

*Insert in the cavity of the chicken a quartered lemon and some rosemary sprigs.
*Rub chicken all over, especially under the skin and over the breast, with compound butter.
*Brush chicken liberally with mojo marinade before baking.
*Place chicken in roasting pan, resting on top of thick slices of onion, it will also flavor your pan drippings for an excellent gravy or reduction sauce.
*Brine chicken overnight before roasting in a large bowl or bucket filled with water, salt, sugar and bay leaves. Your chicken will be amazingly moist and flavorful.
*Cook and baste chicken in orange juice, the sugar in the juice will caramelize and make a gorgeous sort of glaze.