Of course if you know me I will look at the ingredient list... ignore the things that I know my family will not be too keen on and switch things around to make them more... Emme... dangerous, probably wrong, but super fun in the long run. Also there were 8 people to feed not 4... so this needed some work for us.
Feel free to follow Jamie Oliver's Recipe... it looks pretty good. Of course you could always go for my rendition:
- 5 lbs bag of red skinned potatoes (Sam's Club buy)
- 1 bag carrots (or you can realize when it is too late to run to the store that you only have half of a bag and then substitute the missing half with half a bag of baby carrots...)
- 4 onions
- 1 stalk of celery
- 1 bunch mint
- Rosemary, thyme, sage (from spice cabinet)
- 2 lemons
- 2 (4 1/2-5 lb) chickens
- Black pepper and salt (from spice cabinet)
- 1 tablespoon minced garlic from fridge
- I Can't Believe It's Not Butter (spread)
- Realize you have no idea how to roast chicken.
- Tell everyone you are making roasted chicken so that you don't bail out.
- Find the largest roasting pan you can... you're going to need it.
- Preheat the oven to 475F.
- Convince dog the meal is not for them.
- Wish you had bought some wine.
- Fill a large pot 2/3 full with water, add salt and put it over a high heat.
- Scrub and carrots, celery, and onions (well... just peel the onions).
- Chop vegetables and throw them into the big roasting pan. It's not rocket science just throw them in. Save the greens of the celery for step #12.
- Sprinkle garlic on top.
- Have Agent Papa clean the chicken (you're still peeling and chopping). Save the necks and livers and shove them back into the chickens after removing the plastic bags food lion put them into.
- Shove in the greens part of the celery you saved.
- Stab the lemons all over with a fork or a knife and shove them in to plug the holes.
- Drizzle veggies with EVOO.
- Place chicken on top of veggies.
- Drizzle with some more EVOO.
- Realize you did not put the spices into the chicken... *whoops*
- Sprinkle sage, rosemary, and thyme on top of chicken.
- Wonder what you're supposed to do with the mint and why you have a pot of boiling water...
- Place some mint springs on top of the chicken... make sure everyone notices how you used the mint.
- Have Mr. Wonderful put the roasting pan into the oven... it's dangerous and heavy...
- Take care of burns.
- Turn heat of oven down to 400F immediately after putting it in because Jamie Oliver said to.
- He says it's going to be 1 hour and 20 minutes... get ready for at least 4 hours.
- Realize the water is for the potatoes... turn off the heat.
- Clean potatoes and cut into small chunks for quicker cooking... you have the time... but... meh... place the potatoes off to the side in a bowl of cold water.
- Remember you have a huge bunch of mint and no wine... make mint tea.
- About 2 hours in check the chicken. Notice how it is still not done but the veggies are starting to stick to the bottom... picky eaters don't like burned in this house so I threw in a can of chicken stock. Put chicken back in oven.
- Set table.
- Boil the potatoes, drain when tender and place butter on top followed by pepper and salt.
- Realize the mint was supposed to go on the potatoes.
- Try to figure out why you would want mint on potatoes.
- Take chicken out and check to see if it is done. If it is... it might just fall off of the bones (see picture):
- Make a simple pan gravy with drippings, flour and water. Blend with the immersion blender. Add the livers if you would like to the gravy for some extra flavor and vitamins.
The cookies are from one of my favorite blogs: Cupcake Rehab
BISCOTTI DI NATALE AL CIOCCOLATO (Chocolate biscotti)
Feel free to go check out her website for the instructions. I followed them about perfectly... but I did double the recipe and add 1 1/2 cups of crushed almonds (omega 3's).
They came out wonderful... but they needed a little something something to make them Mr. Wonderful approved: