Tag: healthy cooking

Cooking for Studly: In Progress

My roast chicken and potatoes are in the sixth hour of slow cooking. The odors emanating from the crockpot are seriously mouth watering. Since I could no longer resist the instruction manual’s admonition against lifting the lid, I did so very briefly. Mmmmmm.

The chicken is tender and appears to be as potentially tasty as it looks. Now is the time my anxiety kicks into high gear. In my limited cooking experience I tend to screw a meal up in the final stages of cooking. So the time is ripe for doing something ill-advised.

I never know what form the screw up will take–over cooking? Under cooking? Dropping said meal? Realizing too late that the instructions were continued on another page that I didn’t read? Opening the lid one too many times? Oh yes, I’ve done them all, and more.

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Damn! I opened the lid again, but I need input. How does it look to an experienced cook? I wish I had an “add aroma” button on the iPad.

Studly should be home around 5 p.m. Eastern time. I’ll cook corn and put together a salad to complete the meal. And just for good measure, I’ll have a fortifier, or two, ready. Tell me, white whine or Blue Moon or both? I think both.

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What’s the old adage, “Cooking Lasts, Kissing Don’t”? I’m planning on puckering up anyway, just in case the cooking goes awry.

Here’s the recipe:

Slow Cooker Roast Chicken and Potatoes
Serves 4

1 whole chicken, skinned (4-5lbs.)
4-5 garlic cloves (Studly doesn’t much care for garlic, so I used only 2)
1 onion, quartered
4-5 golden potatoes
2 tsp. Kosher salt
1 tsp. Paprika
1 tsp. Onion powder
1/2 tsp. Dried thyme
1 tsp. Italian seasoning
1/2 tsp. cayenne pepper
1/2 tsp. black pepper (I used freshly ground pepper because I feel chef-like turning the grinder.)

1. Scrub potatoes, prick with fork, wrap in foil, and place in bottom of slow cooker.
2. Clean, skin, and rinse chicken; pat dry.
3. Stuff cavity with onion and garlic.
4. Combine seasonings and rub over chicken.
5. Place chicken over potatoes, breast down.
6. Cook on high 4-5 hours or on low for 8 hours.

Because I’m really slow at prep work, I got the chicken ready last night, and let it hang out in the fridge wrapped in foil. I sure hope that was ok.

Peace, People!

Cooking for Studly: The Adventure Begins

Today is the day! If you’ve followed my blog at all you know that I am:

1) a 58 year old narcissist
2) married for 38 years to a man I lovingly call Studly Doright, and
3) about to embark on a long overdue adventure in cooking for Studly.

By cooking, I mean real, healthy “cooked at home” meals. Heretofore, my cooking has consisted mainly of heating things in the microwave and making reservations at my favorite restaurants. I excel at both.

In preparation I’ve bought some kitchen gadgets. I even know what some of them are.

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I’ve also solicited advice from friends and complete strangers. Pinterest has been consulted. I’ve got this.

Here are my choices for tonight’s dinner:

1) Chicken Tortilla Soup
2) Chicken Stroganoff
3) Roast Chicken and Potatoes

Notice a commonality? Yep, chicken. That’s because Studly really likes chicken and very little else.

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I am open to suggestions for future healthy, EASY meals for two. Just keep in mind that Studly will not consume seafood of any kind, any type of pasta with marinara sauce, ground turkey, meat loaf, mushrooms, any vegetables except for corn and green beans.

He does like plain old steak and potatoes, some Mexican food, rice, and the aforementioned chicken. If food poisoning doesn’t kill us, boredom most likely will.

Wish me luck, and send recipe suggestions! My life might be in your hands.

Peace, People!