Happy St. Patrick's Day friends! We're doing nothing to celebrate and that's fine by me. I've never gotten into this holiday. It's just another excuse to drink, and I've already got that covered!
We had a good weekend filled with a fun, blogger meet-up Friday night for drinks and dinner, an impromptu couples dinner Saturday night, and delicious brunch at The Granary. Yes, my world revolves around food!
We met at the Ordinary for drinks and then had dinner across the street at The Grocery. I laughed so hard I cried. What a fun, sweet group of ladies. It was wonderful getting to see know Mandy and Sara in person. I am so thankful for all of my blog friends. That's what this blogging thing is all about. Also, I need to do something about those roots.
Virginia, Me, and Susan
Mr. BMJ and I went for a quick, late dinner at the Country Club after our crazy day of extra-curricular running to and fro. We ran into these two sweet friends and their husbands and crashed their double date. Sometimes the unplanned get-togethers are the most fun! Also, I need a tan.
Croque Madame from The Granary
Crusty bread, salty ham, poached eggs, and creamy hollandaise sauce was heaven in my mouth. You have to try this for brunch. I will be thinking about it on a daily basis. Also, I'm on a ham kick lately. I just can't get enough.
Sunday night, I was hungry for a nice, homemade, comfort meal but I didn't want to spend all evening in the kitchen. I ripped this recipe out of the Southern Living magazine a few weeks ago and decided to go for it. Wow, what a success. This one will most definitely be going in the favorites rotation. It's so easy, and is now my favorite chicken dish ever. I made a few revisions to the recipe that I noted below.
Chicken One Pan Wonder
1/3 cup olive oil
1/4 cup fresh lemon juice
1 3.5 oz jar capers, drained (I left this out.)
2 lemons, sliced
10 garlic cloves, smashed
1 shallot or small onion, cut lengthwise into strips
2 tsp kosher salt
1 tsp ground black pepper
3 Tbsp olive oil
4 skin-on, bone-in chicken thighs or legs (Any cut of chicken will work here. Use as much or little as you need. The important part is that it's on the bone.)
2 lb small red potatoes (I halved them. You can leave them whole if you want. The smaller potatoes, the better.)
1 bag fresh green beans (I added these. You could use any vegetable you want. The beans were my favorite part of the dish because they soaked in so much flavor.)
3 sprigs of fresh rosemary cut into 2 inch pieces
Preheat oven to 450 degrees. Stir together the first 8 ingredients in a medium bowl.
Place a roasting pan on the stove over 2 burners. Add 3 Tbsp of olive oil, and heat over medium-high heat. Season chicken with salt and pepper. Place skin side down in the pan. Add the potatoes and green beans. Cook about 10 minutes, until the skin is brown and crispy. Turn the chicken and cook for another 5 minutes. Pour the lemon mixture over the chicken. I turned all of the potatoes cut side down to achieve a crispy, caramelized crust. If you don't want that, put skin side down or leave them whole. Scatter rosemary pieces on the top.
Bake at 450 for 45-50 minutes, until chicken is done. Enjoy!
We paired this delicious meal with one of my tried and true favorites, Boomtown Chardonnay. If only we had leftovers. Sadly, we gorged ourselves and ate every last bite.
p.s. Why do I drink Baby Mama Juice? Because Baby Girl has a fever of 101.5 today. She had a fever yesterday and cried hysterically saying her ear hurt. We were rushing around this morning, getting ready for the sick walk-in time at the pediatrician. I came into the room after getting dressed to get her ready and she had made a pee/poop accident in her big girl panties in the family room. I freaked out. I got her cleaned up and we finally got to the doctor in the torrential downpour rain to find out she has a bad ear infection and early stages of viral pink eye (the same virus). Poor baby. Mommy guilt. Ugh. What a crappy Monday.