Thursday, January 06, 2011


Last night I made my first dinner in the new pots and pans. It didn't go perfectly, but it was edible, and I guess that's good enough.

This week's menu includes three different kinds of chicken recipes. One is a simple sauté, one is more of a casserole, and the third is also a sauté but with a complex(ish) sauce. I am so glad chicken was on sale at Kroger.

So last night was Rosemary Chicken, at the recommendation of my sister. I have found it's helpful to make recipes that she also makes, because I can call and ask her stupid questions such as: how do you brown butter? Can I use dried rosemary instead of fresh? Should I add something to the pan before putting the chicken in? Should I chop or mince this garlic, or just put it in whole? I expect her to disconnect her home phone line any day now.

I came home from the gym and prepped the chicken before hopping in the shower. After it was sufficiently marinated, I put it in my preheated pan and let it get to cooking. I also had my tortellini (which I used instead of ravioli) cooking.

My issue right now is with an inaccurate stovetop. "Medium high" on my stove is really "high." I need to get it fixed, or just adjust every recipe. Because as you'll see here, the outside of the chicken cooked far faster than the rest of the chicken so it was a little burned on the outside. But it was also undercooked (for my preference) on the inside... boo.

Y'all know I love asparagus, so a few stalks oven-roasted in some lemon juice, squirt butter and Accent seasoning made the perfect side. In fact, that was the best part of the meal.


  1. Aside from the chicken - the meal looks great! Cheers for you for trying - I wish I would....I'm sure my husband wishes too!

  2. The Velvet Fog1/13/2011 7:24 AM

    no national championship post? booooo. Auburn fandom = questioned.


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