Pan-Roasted Chicken with Oranges and Rosemary

I was looking for a yummy way to cook up some dark chicken meat, and came across this recipe on foodnetwork.com. I love recipes that have ingredients I already have in my kitchen. Todd was skeptical since he is not a fan of citrus w/ chicken, but he LOVED this (I mean eating 5 pieces of chicken loved!). The meat came out so juicy and flavorful. I highly recommend adding the OJ & chili oil to give it extra flavor (did not come out too spicy). I paired this with couscous, and veggies.

Cook Time: 35 minutes

Servings: 6

Ingredients
1/4 cup olive oil
6 tablespoons rosemary leaves (I used about 5 stems)
1 tablespoon kosher salt
2 teaspoons red pepper flakes (I used 3 teaspoons)
3/4 teaspoon freshly ground black pepper
4 pounds chicken thighs and drumsticks (6 thighs and 6 drumsticks)
1/2 medium orange, cut into 6 very thin slices and slices cut into half moons (don't peel, cut into circles, and then cut circles in 1/2)
1 tablespoon unsalted butter

I added:

-1/4 cup of orange juice

-1/2 tablespoon of chili oil

-I sprinkled more salt and pepper on the chicken right before baking in the oven

Directions
Heat oven to 450 degrees F and arrange rack in middle.
In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper (I also added the orange juice and chili oil to the mixture). Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.

Heat 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish. I then sprinkled salt and pepper before placing in the oven.

Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving. (I cooked for about 30-35 minutes)

Recipe: Aida Mollenkamp

Monterrey Cantina-Restaurant Review

This past weekend we ventured out to Royal Oak to meet up with a couple of friends, we decided on a mexican restaurant named Monterrey Cantina. Since they don't take reservations, we were put on a wait and decided to grab a drink at the bar. While at the bar I enjoyed a huge Mango Margarita...I think it came to about $8, our wait only lasted about 20-25 mins. Once seated we dove into the chips and salsa, and ordered our entrees. I ordered 3 beef tacos w/ rice, Todd ordered a burrito, and our friends ordered the fajitas (they smelled amazing!). I would say our food was pretty standard mexican fare (no big flavors, a tad dissapointed), the service was very prompt (extra kudos). I would rate the overall experience 3.75/5 stars. I would be willing to come here again during happy hour.

Our bill
1 taco entree
1 beef burrito
Total: approx. $25 w/out drinks

http://www.monterreycantina.com/index.htm

Buffalo Chicken Crescent Pockets & Onion Roasted Potatoes

I saw this recipe on Lindsay's "Love Deliciousness" blog a few months back (her interpretation of Shelly's chicken crescent pockets), and always wanted to try these out since the recipe uses two of my favorite things....buffalo chicken & crescent rolls. These turned out great, and will definitely make again.....thanks Lindsay & Shelly! I paired them with roasted potatoes.

Ingredients
* 1 medium size chicken breast
* Buffalo sauce (used Frank's Hot Sauce)
* Blue cheese crumbs (omitted)
* Shredded cheddar cheese (I used mild.....turned out perfect!)
* 1 container refrigerated crescent rolls

Directions
1. Marinate chicken breast in buffalo sauce.
2. Bake chicken in oven until fully cooked. Cut up into small pieces.
3. Roll out crescent rolls onto baking sheet so that they lay flat.
4. Add your blue cheese crumbles and your shredded cheddar cheese onto the centers of the crescent pockets.
5. Add pieces of chicken to each crescent.
6. Fold up crescents into little pockets. The easiest way is to fold up the 2 short ends and then fold the long end all the way over the top.
7. Bake according to directions on crescents.
8. Enjoy!!


Onion Roasted Potatoes

Ingredients
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup Olive Oil

Directions
1. In large bowl, toss all ingredients until evenly coated.
2. In 13 x 9-inch baking or roasting pan, arrange potatoes.
3. Bake at 425°, uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

Serves: 4

Preparation Time:
10 Minute(s)
Cook Time:
35 Minute(s)