It’s Beginning to Look a lot like Christmas!

We are preparing for two snow “storms” here in Wisconsin.  2-4″ tonight – 5-8″ on Tuesday-Wednesday.  We’ll see if the measurements actually get up that high!  I don’t mind snow storms as long as I don’t have to drive.  I actually look forward to just sitting inside and watching the snow fall.  Tomorrow, I have that luxury – well, until 5:30 pm.  I don’t have to do anything, so we’ll see what happens.

Today was relaxing.  I decided not to do anything.  Alright, maybe I didn’t decide to do nothing, but it just kind of happened that way.  I discovered a new show (not a good thing).  Showtime has “Dexter” on demand.  I got hooked.  I think I watched four episodes this morning.  For breakfast – while watching “Dexter” it was some toast and eggs.

For lunch – well, I forgot to each lunch.  I didn’t do it on purpose, I just wasn’t hungry.  And, I left for Kenosha and realized that I hadn’t eaten anything.  Oh well.  (I know it’s bad….)

Kenosha was very enjoyable.  We went to the Carthage Christmas concert.  Who knew that I would be spending my weekend at Carthage?  It was an amazing show.  Bands, choirs, dancing and audience participation.  It really started the Christmas season.  🙂

I got home and it was time to make the engagement chicken.  And, I was hungry, so I had a glass of chocolate milk to hold me over.  I loooooooooove chocolate milk.  Mmmm.  🙂

Here’s the recipe for Engagement Chicken – straight from Glamour.com.

Engagement Chicken

  • 1 whole chicken (approx. 3 lb.)
  • 2 medium lemons
  • Fresh lemon juice (1/2 cup)
  • Kosher or sea salt
  • Ground black pepper

Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.

Overall, the chicken went well.  I made a few modification.  First of all, I didn’t have a roasting pan.  So, I just put some carrots and onions on the bottom of my Rachael Ray cast iron dutch oven and placed the chicken on top of it.  (I added a little chicken broth for some added flavor and to prevent the carrots from sticking)

I wish I had some string to tie the cavity closed.  It wasn’t a big deal, it was just more challenging to flip the bird over after 15 minutes.

Pre-cooking

Mmmm….  🙂  The most challenging part was flipping the bird over.  I used a pair of tongs to do it.  It seemed like the easiest solution.

I was cooking it blind – I say that because my digital thermometer died on me a few weeks ago.  I never realized how much I relied on it.  I pulled the chicken out, but it wasn’t done.  I figured that out after I cut into it.  Argh!  So frustrating!  I need to get a new thermometer!

I put it in for about 10 more minutes and that seemed to do the trick.

All in all, it was good.  It was pretty easy.  I timed my sides poorly, which was frustrating.  But, I’m sure if I decide to do this again (which I will), it will get easier with practice.  This was the first time I cooked it.

I think it needed more seasoning.  I wasn’t thinking too far ahead.  I don’t eat the skin, and that’s where I put the seasoning.  Next time, I’ll have to put the seasoning under the skin.

With the chicken we had yukon gold mashed potatoes, the carrots and onions and green beans with almonds.  I just saw them in the store the other day (and, they were on sale!) and thought that they would be good.

We love these little steamer bags – especially the mixes (heathy weight, immunity, etc…).  I stocked up on a bunch of them because they were on sale and they’re the perfect size for the two of us.  This one was a definite winner.  Very yummy.  The almonds were a very nice addition.  🙂

It was a perfect little meal.  I really like the carrots with the lemon juice.  I didn’t think I would.  But, it worked well.

It’s definitely a winner.  I’ll have to try it again to “perfect” it.

For dessert, it was a Skinny Cow ice cream sandwich.

This was the first time we had the “cookies n cream” flavor.  We normally stick with the mint ones.   But, I was at a larger grocery store and saw these.  They’re really good.  They may be better than the mint ones!  🙂

I hope your weekends were great.  🙂  Off to watch more “Dexter”.  The husband is already snoring and the pup is sleeping.  (They went out hunting today)  It might be time for me to go to bed soon…

Let it snow!  🙂

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5 Responses

  1. I haven’t seen those Skinny Cow cookies n cream! They look good!! And so does your chicken!! I went to the store today to stock up on a few things in case the snow gets really bad…..we’ll see! Like you, I don’t mind the snow, as long as I can sit inside and watch it fall:)

    • They were delicious. 🙂

      I can’t believe they’re forecasting 6-12″ now! I wonder if we’ll actually get it… Stay warm!

  2. ooo that chicken looks fun AND easy! I wish I had a pot big enough…maybe i’ll try it with a super small chicken? or maybe a cornish game hen? for flipping birds (i flip my turkey halfway through roasting), I usually go right in there with the oven mitts since you can just toss them in the wash. Super easy and no fear of falling/splashing chickens! 🙂

    • It was pretty easy – even for my first attempt at roasting a chicken. 🙂

      Using oven mits is a great tip. I’ll have to try it next time! How big of a turkey to you flip over??

  3. […] 1 cup cooked chicken, shredded or diced (I used the leftover engagement chicken) […]

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