Food Friday (barely)

At least this post made it on Friday, so neener neener neener.

Chicken tacos with homemade tortilla chips. Best way to use up corn tortillas.

Roast chicken. Please excuse the immodest exposure of the boob area.

Maternal Unit's Potato Soup, my all time favorite comfort food.

The UDG's Roast Chicken

Ingredients:

10 baby carrots

4 potatoes, peeled and cubed

3 celery stalks, chopped into large pieces

1 clove garlic, minced

1 small onion, diced

  2 tsp rosemary

  2 tsp marjoram

  2 tsp thyme

 1 3lb whole chicken

2 Tbl butter, cubed

1 bay leaf

1 tsp seasoning salt

salt and pepper to taste

In slow cooker, layer carrots, potatoes, celery, garlic, and 1 tsp each of the rosemary, marjoram, and thyme.

Clean chicken and rub with remaining rosemary, marjoram, thyme, and seasoning salt. Place bay leaf in cavity of chicken and place butter under the skin of the chicken. Add salt and pepper as needed. Place chicken on top of veggies and cook 6-8 hours on low (mine cooked for 8 but was done at six). Remove bay leaf before serving. 

Maternal Unit's Potato Soup

Ingredients:

3 to 4 cups chicken broth

6 potatoes, peeled and cubed

1 clove garlic, minced

1 small onion, diced

4 Tbl butter

2 stalks celery, chopped

1 cup heavy cream

1/2 cup potato flakes

1/2 tsp seasoning salt

salt and pepper to taste

Place potatoes, butter, onions and celery in 3 qt pot with enough chicken broth to just cover them. Add a little salt and bring to boil. Once boiling, add heavy cream, potato flakes and seasoning salt. Salt and pepper as needed. Let simmer at least fifteen minutes (I keep reading about not letting milk boil or it will curdle but Maternal Unit and I have been making this FOR YEARS and never once have I had this happen). For a nummy addition, add a handful of garlic-onion croutons.

What was on your plate or in your bowl this week??

PS Have you voted in the Crazy Cooking Challenge yet? You have until Wednesday, December 14th!