>> June 9, 2010
So today is day 3 of recipe week, where I try to give you more easy recipes you can make at home. Plus, you get a peek into dinners with the Hubby and me. So far this week, I've made Gazpacho, as well as Orzo with Crazins and Pine Nuts.
But tonight, I am going to feature one dish, in a series of three meals. In past posts I have talked about Robin Miller, and how her recipe plans really helped me learn how to prepare meals, and make dinnertime feel managable.
I've talked a lot about how the process works, but I've never actually shown you how it's done. So today, I thought I would demonstrate. And Recipe Week seemed like a fitting time. Robin is all about preparing parts of meals in advance, so dinner prep only gets easier as the week goes on.
So today I made her recipe "Fried" Chicken with Chive Garlic Mashed Potatoes. But while I was preparing this meal, I also did some advance preparation for Pasta with Roasted Vegetables, which I will serve tomorrow.
I am going to break all the cooking down into three parts. Parts  and  are for this evening. Part  is for tomorrow.
So for [Part 1] Fried Chicken and [Part 2] my Potatoes, here's what I started with:
Put all the chicken on a baking sheet, and bake at 400 degrees for 30 minutes.
So now that I am waiting on tonight's dinner (the chicken is baking and the potatoes are boiling) - I might as well begin preparing some of the pieces for dinner tomorrow.
I am serving Pasta with Roasted Vegetables - so while my oven is hot and ready to go - I might as well save a step tomorrow, and roast the vegetable now [Part 3].
The pasta calls for roasted eggplant and artichokes.
Now, back to tonight's meal. Finish the potatoes by mashing with a fork, adding milk, minced garlic and chopped chives [Part 2]. Easy peasy.
And by now, everything in the oven should be just about done. The chicken and the veggies should all be ready at about the same time.
Save the veggies in a container for tomorrow [Part 3].
But the chicken is hot, and ready to eat! I added a side of peas (frozen peas, microwaved for 1 minute on high) to my "Fried" Chicken and Garlic Chive Mashed Potatoes [Parts 1 and 2].
So, although it seemed like a lot of steps, each part is really easy. It doesn't take a lot of skill, or general cooking "know how." I mean - you can shake up chicken in a bag, right?
The whole she-bang only took me about 45 minutes total. But most of the steps over-lapped with "down time", while other things were in the oven.
So stay tuned for the pasta outcome tomorrow. And if you want to check out these recipes, you can find them all here.