Ina Garten has a way with chicken and lemons. We previously tried another of Ina’s recipes using lemons and chicken, and we really liked it. So we figured we would probably also enjoy this “Lemon Chicken with Croutons” recipe from her “Barefoot in Paris” cookbook. We were even more interested in this dish because it uses a whole chicken (great to have for leftovers), and Ina refers to it as “the essence of French country cooking.” Adding homemade croutons and roasted onions to the mix doesn’t hurt either.
Month: June 2011
Weekly Menu (June 4)
Saturday
- Dinner Out
Sunday
- Slow-Cooker Chicken Tortilla Soup (thawed)
Monday
- Spinach Salad with Grilled Shrimp
Tuesday
- Take-Out
Wednesday
- Taco Pizza
Thursday
- Spaghetti with Mushroom Ragu, Salad
Friday
- Korean Chicken, Egg Rolls, Rice
Baked Beans
Homemade baked beans take a long time to prepare. A really, really long time. Sure, you could always opt for the canned baked beans available at the grocery store, but the homemade variety have a lot more flavor, and you have the satisfaction of making them from scratch (or so Dan tells me.) Because we had already set aside a Major Block of Cooking Time this recent Memorial Day for smoking BBQ ribs, we decided to make a batch of baked beans as well. The extra cooking time was well worth it. We might not reach the same conclusion in a blind taste test, but we thought the homemade beans tasted way better than any of the canned versions we’ve tried. (You may borrow the blind taste test idea as a party trick for your next cookout. You’re welcome.) Continue reading “Baked Beans”