Tuesday, June 19, 2007

Roast Chicken, Buttered Noodles, Sugar Snap peas

Here's a recipe I found somewhere online, and then adapted.

Beer can in the butt chicken (minus the beer)

We're not beer fans, so I took an empty soda can, and put into it:
chicken broth
white wine
fresh herbs

Then I put the soda can into a whole chicken's uh...large opening...and put that contraption on a disposable pie pan. I rubbed the chicken with a BBQ rub, and then grilled it over indirect heat for an hour.

The chicken was wonderfully moist and tender. We ate lots, and then used the remainder (bones and meat) to make chicken broth for soup the next day.

When we go to Noodles & Company (which is one of M's favorite restaurants) she always gets either mac and cheese or buttered noodles. This last time we went, we had a "buy one, get one free" coupon, and while M. said she wanted buttered noodles, we talked her into getting the mac and cheese (buttered noodles are cheaper, and if you're going to get it free anyway...), but promised to make buttered noodles at home soon.

So these are just egg noodles, cooked and then sauteed in lots of butter and topped with lots of freshly grated parmesan cheese
Sauteed sugar snap peas--delicious because we'd picked them that morning!

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