Thursday, April 22, 2010

What's for dinner tonight?

I'm still enjoying my wine, but I thought that it is only fair to now post about the chicken that made my finger bleed.


My mom went to a store and bought these little itty bitty chickens, 2 per pack, for 99 cents a pound.  Naturally, she grabbed a whole bunch of them.  When we came back from vacation, she gave one to us because, well, she's a mom.  Don't all moms do that?  Between Jon and I, we would never have to buy groceries if we visited our families at least once a week.

Tonight I decided to make the chicken, along with some stuffing and mashed potatoes.  The only thing missing was canned cranberry sauce, like the kind my mother-in-law and grandma-in-law almost poisoned me with.  But that's neither here nor there.

For the chicken, I took the tiny little chicklets, rubbed them down with some oil and chicken rub, then stuffed them with some prepared Stouffer's stuffing (the directions are right on the package).  I put it in the pre-heated oven at 350 degrees for about 45 minutes (or until the insides are about 170 degrees and the outside is about 180 degrees).  Yum

Jon already started carving this one.  I couldn't grab my camera fast enough.

While this was cooking, I vacuumed...wait, this wasn't what this is about.  Ah, yes.  I made some mashed potatoes.  I boiled some potatoes and then added some Sour Cream, Cheese,

and some salt, pepper, and paprika.  Because if you know me at all or have ever eaten at my house, you know dang well that there is no such thing as macaroni or potatoes unless it has some paprika.


And of course, some scallions.
These were left over from dinner I made a couple of nights ago and honestly, I think scallions make almost everything taste better.  Kinda like paprika.

I start mashing these potatoes with a hand masher because I kept them kind of tough to make sure they were slightly chunky.  Add about a handful of cheese, about 3 spoon-fulls of sour cream, a pinch of salt, some pepper, and paprika to taste.

I also kept the skins on this time because these were leftover tiny potatoes and I didn't have much time to peel them.  Then I use m handy-dandy mixer to get them a little mushier.


Then mix in the scallion and pile it all on your plate.

Then devour with some delicious red wine.

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