Slacking off
August 10, 2010, 10:09 pm
Filed under: Grains, Poultry, Supper, Vegetables

I’m not really slacking, but life in general has been kinda kicking butt lately, and a few things have been shuffled to the back burner and ignored.
However, tonight, due to life’s buttkicking, I decided a tasty comfort meal was in order: Roasted chicken with tarragon, squash casserole, and mixed rice. OOO mah FAVORITE!

Roasted Chicken;
1 big roasting hen- like 5 pounds
Garlic oil (or regular olive oil if you don’t have garlic oil)
dried tarragon
black pepper
Smear the hen with the oil, and generously pat in lots of dried tarragon, inside and out, and black pepper. Put on a roasting pan. Roast at 450 degrees for 10 minutes per pound, then turn the heat down to 350 degrees, so you can cook the squash casserole in there with it.

Squash Casserole
4 nice yellow crookneck squash, sliced not too thin not too thick
4 leeks, white parts only, sliced thin
Put this in a pot, cover with water and bring to a boil. Then turn off the heat and let it sit for 10 minutes. Drain and squeeze out the water in a handtowel.
In a bowl mix together:
1/2 cup sour cream
1 cup shredded cheddar
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 sleeve ritz type crackers, crushed
After you squeeze the water out of the squash and leeks, mix it in with the sour cream stuff.
Grease a casserole dish and dump in the squash mix. Top with some more crushed crackers. Put it in the 350 degree oven with the chicken and bake for 45 minutes, or until the chicken is done.

Wild Rice Mix
4 cups homemade chicken broth
Wild Rice Mix: the leftover 1/4 cups of this rice and that, all mixed together. Mine has wild, red, basmati…whatever. you want 2 cups of rice to 4 cups of broth.
Cook on low heat until it’s done. Stir in some toasted almonds and whatever else you feel like adding. Thyme is good. So is oregano or some green onion or garlic…y’know…whatever.

This is an easy go-to comfort meal for me. NOTHING is simpler than a roasted chicken. Or tastier.

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