I made a whole big dinner on Sunday – why? Who knows. I just wanted something yummy and comforting. I decided to try my hand at scalloped potatoes. I didn’t take pictures of the process because I didn’t know I was going to be posting about it! Oops – lol. The recipe is really simple. Potatoes sliced thin, butter dotted on the layers, flour sprinkled on the layers (before the butter) and salt. Bake and voila – scalloped potatoes. I didn’t add enough salt (I never do), but they were still pretty good. These are nothing like the boxed scalloped potatoes that I was expecting. I wasn’t expecting the exact same taste, but something slightly similar. You know, nice and saucy and so addicting taht you just want to eat it with a spoon in one sitting. Not to say they aren’t good – just not what I was hoping for. Maybe I sliced the potatoes too thin? Hopefully, I will have better luck when I try the au gratin potatoes.
I also made a whole chicken. Not sure why, I only eat the chicken breasts! I think I am going to pull the rest of the meat off and save it for a soup. I am pretty sure that is the only way that I can eat dark meat. I think I want to try and make a chicken stew. Although, I might just abandon that for a sure fire recipe: Chicken Pot Pie Soup! So thick and yummy!
Back to the chicken at hand: This one was done simply – at the same time as the potatoes. I got butter and rubbed it all over and under the skin – not a pretty job, trust me. I put a carrot, celery and some onion in the cavity along with a couple bay leaves. Why? I don’t know. I think I read it somewhere 😀 I used Penzey’s Shallot Pepper as the seasoning. It was FANTASTIC. I am so excited about this seasoning now. I may have to go buy a big bag of it. I don’t really like Lemon Pepper and I think this will be a perfect substitute. It wasn’t too peppery, but full of flavor. I even had a piece of skin and i never do that with Lemon Pepper
I had leftovers for a day or two. Still need to work on the potatoes, though. I have them on the menu for tonight as a side to a turkey burger. I think they will be good for breakfast, too. Kind of like home fries or hash browns. See – really simple, but seemingly decadent dinner. The prep wasn’t too long, and the oven did the rest. Approx 1.5 hours for both at 350. I had to cover the potatoes for part of it so they wouldn’t burn, but all in all, SUCCESS 😉