I love weeks like this where I go through and insta a ton of old recipes because it reminds me of how much good food is on the interwebz – not just my site! Follow along for the next few days if you haven’t been already – there is more to come!…
aka IT’S SUPER BOWL WEEK.
It is no secret in this world that I don’t care a lick about sports. I’ll get excited by proxy when a home team does something good, and I care-ish about the schools I went to, but only as far as it relates to me brightening somewhat when someone informs me that they’ve won something. Brightening somewhat, that’s as far as I’ll take it.
The food, however, is an aspect of sports that I’m alllll about. And excuse to eat nachos or selections I’d rarely otherwise choose, basically. Why is it that watching really fit people do really fabulous things makes us want to eat the most garbagy garbage there is? Life is full of conundrums like that recently it seems.
Wings aren’t garbage, for sure, and we healthy-ed these up even more by baking them and skipping a butter-heavy sauce, not that there’s anything wrong with that at all. I’ll be the first to say I love fried foods, but wings kind of don’t matter to me. If the flavor is great and the dippers are yummy I honestly don’t prefer a fried wing over baked or grilled, except for the crispy skin. Soggy chicken wing skin is just the most sad thing, so much so that I’ll pull it off and not even eat it. So I wanted to bake wings, but I wanted them to be crispy. So I read up, used this recipe for inspiration, ADDED to the cooking time, and boom.
Twice-baked dry rubbed wings. The blue cheese ranch is just a bonus, but a bonus that you’ve more than earned.
Day 2! Leftover day!
But not the sad leftover day where you eat sad kind of questionable things from the back of the fridge on the day you go on vacation. That’s the worst day.
Yesterday we made a double batch of roast chicken and veggies, and today we’re totally re-purposing it into chili. Let’s waste zero time and get right to it.
It’s a new year! It’s a new season! It’s the time where we are going to SAVE ALL THE MONEY AND DO ALL THE EXERCISE AND EAT ALL THE VEGGIES AND LOSE ALL THE WEIGHT.
Maybe you are, I don’t know. I’m not a resolutions person. I’m satisfied with mediocrity, frankly.
But! One thing I’m always working on improving is the desire to use everything my kitchen, reduce waste, and be more efficient when it comes to cooking. I’m kind of…ok about cooking most nights, but I take a long time and we eat late and that’s great BUT on work days it’s nice to have a few things in place to reduce the urge to do takeout, you know? Easy + healthy + way cheaper than ordering something is the name of my food resolution game, if I had one.
I actually wrote this for our local paper and it came out last week! It’s 2 recipes for the price of one. You cook double of some roasted chicken and veggies on night 1, and you eat half. Then the next day the leftovers go into a super flavorful chili that basically gets a twice-cooked treatment, which gives great flavor to the leftovers. I like re-purposing leftovers rather than just heating them up – it can super duper shorten a recipe to have some ingredients already cooked and you don’t end up with….warmed up leftovers that are way past their prime.
So this is night one! It’s the most easy, most flavorful roast chicken dinner you’ll ever have in your whole life. Unless you don’t like lemon and/or root vegetables in which case….sorry?
No no no, don’t go! Don’t worry. This isn’t sweet chicken or anything ridiculous. It’s vaguely fall-ish and, truthfully, I made it because I wanted to make something on a plate in the shape of a pumpkin. So….I did. With pesto as the stem, because I’m a crazy person.
Truthfully, though, I wanted to make something a little more cutesy-Halloweeny, but I just couldn’t make Fetch happen, you know? Overly cutesy isn’t me. Seasonal eating, basic b stuff, that’s definitely me.
So I did it, and it turned out GREAT. One of the best dinners we’ve had in a long time. I savory-d up the chicken with some curry powder, used premade pesto for the garnish, and frozen butternut to speed things up. The result was a fancy-feeling dinner with very little effort on my part.
Let’s do it.