Happy 25th Birthday to my baby brother!
I only dropped him once,and most of his scars have healed-
he turned out just fine.
In honor of his quarter century of life, Rich and I hosted a family dinner complete with who dat dip, the beertender and oreo brownies.
I know I am a fabulous big sister.
Lemon Butt Roasted Chicken
1 3-4 lb whole chicken
2 bay leaves
2 teaspoons rosemary
6 cloves garlic
2 tablespoons olive oil
1/2 an onion in slices
1/2 cup white wine
S & P for rubbin’ down the chicken
1. Preheat oven to 500 degrees. Clean (not with soap) and pat dry chicken- remove the bag of chicken odds and ends, and rub down the chicken, including the inside, with salt and pepper (I used about a palm full of both).
2. Cut the lemon in half and squeeze both halves over the top of chicken, making sure to get both sides, and inside. Place the bay leaves in the chickens bottom, as well as the two lemon halves.
3. In a separate bowl mix together garlic cloves, rosemary and olive oil, using a brush spread the mix all over the chicken, dumping the leftovers into the bottom.
4. Line a roasting pan with foil, covering with onions and 1/2 cup of white wine. I put a wire rack in the pan as well so that the chicken could drip.
5. Bake for an hour and twenty minutes, or until thermometer pops.
6. Let sit for 10 to 15 minutes before carving.
Twiced Baked Potatoes Casserole
5 russet potatoes, washed and peeled
10 slices of bacon, fried and crumbled
1/2 stick butter
4 oz cream cheese
2 tablespoons milk
1/2 cup greek yogurt
S & P to taste
1 cup cheddar cheese
1. Slice and boil potatoes until tender, about 20 minutes. Drain and return to pot.
2. Add milk, butter, and cream cheese and mash together.
3. Mix in bacon, greek yogurt, and 1/2 cup of cheese with a spoon. Season to your liking.
4. Place in a 8 x 8 baking dish and cover with remaining cheese and bake at 350 for 20-30 minutes.
Serve with something healthy, like my mama’s roasted veggies.
Try not to start political debates when the only news you watch is Sportscenter.