Recipes for the week of May 18

Roast chicken with mashed potatoes and corn

 

Ingredients

 

1 whole chicken (2-3 lbs.)

6 potatoes

1 can chicken broth

5 tbsp. Butter

1/4-cup milk

Seasoning salt or salt and pepper

Frozen corn or canned corn

1 can chicken gravy

1 garlic bulb (optional)

 

Directions

1. Preheat oven to 400 degrees F.
   
2. In small saucepan, add 4 tbsp. butter, 2 tbsp olive oil and a sprinkle of salt and pepper or seasoning salt and melt over medium heat.
   
3. Pour chicken broth in bottom of roasting pan.
   
4. Place rinsed chicken in roasting pan and brush with butter mixture.
   
5. To add extra flavor you may add whole peeled garlic cloves to inside of chicken if your family likes garlic.
   
6. Add potatoes to side of chicken and stir to cover with broth.
   
7. Roast chicken and potatoes 1 1/2 -2 hours. The best way to tell exactly when your chicken is done is by inserting an instant read thermometer into the thickest part of the chicken to make sure it is at 180 degrees F. If you do not have a thermometer, pierce the chicken with a fork or skewer at the thickest part and make sure juice runs clear.
   
8. Transfer chicken to serving platter and carve. Remove roasted potatoes (I leave some aside for my husband who does not like mashed potatoes) and place in mixing bowl with milk and butter. Mix with beater on med until you reach desired consistency. Place in serving dish with gravy on side. Heat corn in microwave as directed on package. Serve.
   
9. 
   

Special Notes:

 

Again, ChefMama has taken steps to save you time (because we all need more of that right?) by using canned ingredients. However for the more adventurous of you ChefMama's I have included a chicken gravy recipe as well. Note the extra ingredients when you shop if you decide to use it.

 

Chicken Gravy Recipe:

Save a tablespoon of juice from the roasting pan and add to a skillet. Add a small chopped onion and cook slowly over low heat until browned which is about 20 minutes. Add one-cup chicken stock and 2 teaspoons cornstarch that has been mixed with 2 teaspoons cold water. Sir constantly over low heat until boiling and then reduces heat to simmer for 5 additional minutes. Strain or serve as is.

 

Flank steak with oven fries and steamed broccoli

 

Ingredients

 

2 lbs of flank steak (there will be leftover for sat. quesadillas)

4 med. Potatoes

4 tsp. Olive oil

Seasoning salt

Salt

Pepper

1 package steam in bag broccoli

 

Directions

1. Preheat oven to 450 degrees F.
   
2. Cut each un-peeled and washed potato into 8 wedges.
   
3. Toss potatoes with 2 tbsp of oil 1/4-teaspoon salt and 1/4-teaspoon ground pepper.
   
4. Place in sprayed baking dish and roast in oven for 25 minutes or until tender.
   
5. Stir them occasionally as they cook.
   
6. Meanwhile, rub flank steak with seasoning salt and pepper on both sides.
   
7. Heat 2 tbsp of olive oil in medium skillet over high heat.
   
8. Add steak to skillet and cook turning over once about 12 minutes for medium or until desired doneness is reached.
   
9. Place steak on cutting board and slice thinly.
   
10. Steam broccoli in microwave bag as directed on package.
    
11. Serve steak sliced with potatoes wedges and broccoli.
    
12. 
    

Special note:

 

To add a little specialness to your flank steak, you can serve with a sauce of choice such as shiitake mushroom sauce, red wine sauce or zip sauce. Please see attached article on sauces.