Spend Less, Cook More

I’m raising a picky family, because I cater to their every food whim. It’s okay, mostly, because I’m a great shopper and meal planner.

One main dish that we can all agree on is roast chicken. I buy at least one whole chicken a week. They’re usually about 88 cents a pound.

I take that beautiful bird home, undress it, rinse it, pat it dry, then rub it down. *Smack it up, flip it, rub it down. This chef’s got a chicken!

Anyway. Once I clean the bird, I oil it down with whatever oil flips my skirt. Usually, olive oil. Then, I sprinkle on the salt, pepper, Sage, dill, paprika, garlic, dry parsley. I gently place it into a small electric roaster. Sometimes I add overripe fruit. I always pour in a can of chicken broth. This baby will get all beautified within and hour and a half.

Then, I pull the bird out and put in on a plate for the hubby to slice. I strain the liquid through a mesh sieve. In a pot. I heat the liquid to a simmer. I add a cornstarch slurry to make a gravy.

Now is the time for veggies. For you vegetable haters (by the way, adults that proclaim they hate veggies are just giant babies), if you roast any veg, it’ll taste better. They caramelize themselves and taste like veggie candy!!!

Mi Miga (my youngest baby, he’s 11) LOVES my twice baked potatoes. They’re a smidge time consuming, but worth every minute.

Bake off 4 large potatoes or 6 smaller ones. Let cool slightly. Cut the tops off. Scoop out the potato, leaving the skin in tact. Put into a large bowl. Pour in 1/8 cup heavy cream. Separate 3 eggs. Put the yolks in with the potatoes. Add 3 tablespoons butter, salt, pepper, 1 cup shredded melting cheese. Indulge. Be yourself. Freestyle, Baby. YOU GOT THIS!!! Mix together vigorously, while listening to gangster rap. Meanwhile, take those egg whites and whip. Do a little nay nay. Whip until stiff. OH MY. Fold into the potato mixture and put into the potato skins. We’re sprinkling, sprinkling the Parmigiano Reggiano. Bake at 400 for 15-25 minutes.