It's Dinner Time and I had a
craving for some yummy roasted potatoes, baked lemon peppered chicken, with
peas and carrots. Sounds great huh?
Here's how I made it:
For the potatoes: I took about a pound of Idaho
potatoes and washed them off. Then cut them in quartered pieces. I set the oven
at 400 degrees and began to coat the potatoes in a round pan with 1/4 cup of
olive oil and seasoned it with salt, pepper, powdered garlic, and oregano. I
mixed the potatoes so that the seasoning was evenly distributed. I stuck them
in the oven and waited about 40 minutes to an hour or until browned.
For the lemon peppered chicken: I took the chicken drumsticks
and wings and coated it lightly in gluten free, dairy free butter. Then
sprinkled with lemon pepper seasoning and a sprinkle of salt and then stuck
that in the oven for 40 min. or until cooked evenly, remembering to turn it
over halfway through.
The peas and carrots were steamed in the bag. Got to love quick
and easy dishes for us working moms and wives!
Here's how it came out:
Like what you see, try it out for yourself and feel free to add
or take away from it. Cooking is an art. Just as they say to painters,
"Attack the canvas," I tell you, Attack the kitchen!
Something I like to start as a trend for my "Whats on my
plate" articles is passing the plate. When I say "Pass the
Plate," comment back and let me know what you cooked tonight for your
family. Starting..... NOW.....
PASS THE PLATE
XoXo,
Rebecca
No comments:
Post a Comment