Ina Garten has a way with chicken and lemons. Â We previously tried another of Ina’s recipes using lemons and chicken, and we really liked it. Â So we figured we would probably also enjoy this “Lemon Chicken with Croutons” recipe from her “Barefoot in Paris” cookbook. Â 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.” Â 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. Â A really, really long time. Â 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.) Â 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. Â The extra cooking time was well worth it. Â 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. Â (You may borrow the blind taste test idea as a party trick for your next cookout. Â You’re welcome.) Continue reading “Baked Beans”