Sunday, May 10, 2009

Roasted Lemon Chicken and Savory Potatoes

This was my FAVORITE meal from my last area in Argentina. For those of you who don't know, NO, they do NOT eat Mexican food in Argentina. They don't know what enchiladas are, and they think burritos and tacos are little donkeys and high-heeled shoes. Seriously. They are particularly fond of beef, pasta, potatoes, and chicken. This particular dish was originally prepared outside in an oven made from a metal barrel, and it was delicious!!!

Savory Potatoes
4 potatoes, chopped into chunks
1 T. oil
1/4 t. parsley
salt and pepper

Preheat oven to 375 degrees. Toss potatoes, oil, parsley, and salt and pepper in a medium-sized bowl until coated. Dump into one end of 9x13 roasting pan. Set aside.
Lemon Chicken
4 boneless chicken breasts
1 T. oil
1/4 t. parsley
salt and pepper
1 large lemon
1 medium onion, sliced in rings

Place chicken breasts in other end of roasting dish. Drizzle with oil. Roll lemon on counter, squishing slightly as doing so, then cut in 1/2. Squeeze all juice over the chicken, and place lemons in the dish with the chicken. Sprinkle with parsley, salt and pepper. Place roasting pan in the oven. Bake for 40 minutes or until chicken is cooked through and potatoes are tender, stirring potatoes and turning chicken as needed.

Friday, May 8, 2009

No-Bake Chocolate Cookies

I remember having these as a kid, but I haven't made them in forever. I didn't take a picture because, as good as they TASTE, they LOOK like a steaming pile of cow droppings. Enjoy.

2 c. sugar
1 cube butter
1/2 c. evap milk
1 t. vanilla
2 1/2 T. cocoa
3 c. oats

*Combine all ingredients except oats in a medium saucepan. Cook over med. heat and boil for five minutes, stirring constantly. Remove from heat & stir in oats. Drop by spoonfuls onto wax paper and allow to set up.

Beef & Broccoli Stir Fry

1 pkg frozen chopped broccoli
Steak, sliced thin
1 red bell pepper
Matchstick carrots
Minced garlic
Sesame oil
Powdered ginger
Soy sauce
Brown sugar

*Slice raw meat & marinate in soy sauce for a couple hours. Combine broccoli, steak, carrots, & garlic in heavy skillet or wok w/oil (if you don't have sesame oil, use olive or canola oil). Once mixed, sprinkle with ginger, cornstarch, brown sugar, & salt. Stir & fry over med-high heat until meat is no longer pink and sauce is thickened. Add sliced red pepper for last five minutes. For more sauce add more soy sauce, cornstarch, and spices. Serve over white rice!