Not Taco Tuesday

I posted the photos above on my IG and FB accounts on Tuesday. We don’t do Taco Tuesday like a lot of families do…and there is a part of me that would like to. However, Tuesdays can be very crazy for me…they are the day that all of my meetings for church seem to fall on.

Alas, when I don’t have a meeting I like to cook a great meal for the Rocket Scientist. This was one of those meals that I literally pulled out of thin air. I think all of the elements came together as I was sewing during the day. While none of this is a true recipe…it will give you the gist of how I got to the finished product!

Roasted Chicken

  • Preheat oven to 425 degrees. In a deep baking dish (I love my Pampered Chef Covered Deep Baker) place a sliced onion to create a ‘rack’ for the chicken to sit on. Place chicken on the onion, breast side up. Inside the breast cavity place 2 peeled cloves of garlic, 1 lemon, sliced and ½ an onion sliced. I then coasted the outside of the chicken with butter and sprinkled it with a spice combination from Penzey’s Spices. You could use just salt and pepper and I would be fine. Place in the oven, uncovered, and bake for about 90 minutes, or until a thermometer inserted in the thicket part of the breast and the thigh reads at least 165 degrees. Let rest for 15 minutes.

Sautéed Asparagus & Mushrooms with Bacon   

  • Fry up ½ package of bacon and set aside. Drain bacon grease from the pan, leaving 1 tablespoon. Chop 2 bunches asparagus (I only chop the top ½ of each bunch) and slice one carton of mushrooms. In the pan heat the bacon grease and lightly sauté the asparagus and mushrooms until slightly tenders. Crush bacon over the top and stir in.

New Potatoes with Dill

  • I used mini red potatoes as they were on sale. Slice potatoes in half (if using full sized New Potatoes I would slice them lengthwise and cut into 8ths. Pars boil until a fork easily pierces the flesh, remove from heat, drain and place in a baking dish. Place 2 tablespoons butter on top of potatoes and sprinkle with 2 teaspoons freshly chopped dill weed or dried herb. Stir until butter is melted and then place in the over at 425 degree for 15 minutes or until the potatoes are tender all the way through.

That’s it…simple and not a lot of work. I think it took me a total of 30 minutes to pull it all together once the chicken was in the oven…and that was a breeze. It was a quick, beautiful meal and the Rocket Scientist’s noise told me that it was going on the favorite list!