Friday, March 16, 2012

When You Just Can't Eat Take-Out one More Time (this week...)

This was one of those weeks where there seems to be no time for cooking. At all.  However, after about four days in a row of fast food and take out for breakfast and dinner, not to mention some serious bloating, I decided I needed some real food. (thank you "home supply store" attendant for bringing the bloat to my attention: "How old is your son? Oh and another on the way?" NO, but thanks for noticing my food baby.)  Here's what I made this week.  I went with two roasted "one dish" meals, which I find to be low maintenance and high flavor and one egg white dish for breakfast.
Bacon wrapped chicken with Sweet Potatoes,Green Beans, and Rosemary  ready for roasting. Just place peeled and halved or quartered sweet potatoes in the bottom of the casserole dish drizzle with olive oil, sprinkle with coarse salt and pepper and toss (I like to add a sprinkle of chili powder on my sweet potatoes at this point, but it's good with or without) .  Next, wrap each chicken leg quarter in a slice of bacon and tuck in a sprig of rosemary and a slice of lemon underneath (you can skip the bacon if you want to reduce the fat here and it will still be good, but the bacon makes it great.) Sprinkle with pepper. Place chicken on top of potatoes, cover with foil and bake for about an hour or until  juices run clear when chicken is pierced.

One hour later, ready to eat
My version of the western omelet: Egg white, red pepper, ham, parsley and cheese frittata, with a side of bacon.  (I use the term frittata loosely as I don't actually finish this in the oven, mainly because all of my pans have rubber handles that will catch on fire and burn my kitchen down).  Cook bacon until desired done-ness and drain on paper towel.  Set aside.  While bacon is cooking, chop red pepper, parsley, and ham.  Discard almost all of the bacon grease in pan, but reserve about 2 tbs.  Heat pan on medium, add red pepper and ham, cook until pepper is tender-crisp and ham is lightly browned. Add in egg white = to 4 eggs. Cook low and slow running spatula around the outside edges occasionally to bring uncooked egg to outside of pan.  When eggs are loosely set, shred in cheddar cheese and sprinkle in parsley.  Let cheese melt, cut into quarters, and serve with bacon.
The frittata recipe above wrapped in a flour tortilla with a side of bacon.  Great if you have to take it to go. You can also reserve half of the frittata in the fridge, heat it and make it into a wrap the following day.
This is my famous pot roast (requested by everyone who has ever eaten it at my house) made with fingerling potatoes, mushrooms, rosemary, red wine and...well, this is a secret recipe! BUT if you leave a message for me in the comment section I will send it to you :)

1 comment:

  1. Everyone of these meals was delish! :)

    It's awesome to have a wife as culinary talented as you are.