I really have such a tough time roasting a whole chicken. I don't know why. I've posted about this the past. For some reason, I can't get that thing to the dinner table in time, no matter how well I plan. And, even when I inserted my thermometer, once again, and it read 165 degrees F, I still had some pink when I carved into the wings. The meat was cooked, but the joints were a little, well, not done, I guess. I mean, I've bought a store chicken in the past and gotten something like this. But, why?
So, here's my bird, sitting on top of a sheet of sliced yukon gold potatoes.
I just seasoned the chicken with salt and pepper, put some aromatics into the cavity, trussed, and then let it sit in the fridge for about an hour (a tip from my friend, Jen, who said it'll help give it a crisper skin).And it did..
The drippings from the chicken made the potatoes (which were tossed in extra virgin olive oil, salt and pepper) oh so yummy.
The drippings from the chicken made the potatoes (which were tossed in extra virgin olive oil, salt and pepper) oh so yummy.The next day, I used the leftover meat to make chicken noodle soup, with broth made from the leftover carcass.
Now, the steak part of this posting...
Really simple. Just flat iron steak, seasoned with salt and smoked paprika, pan roasted and sliced. Served with roasted delicata squash, crimini mushrooms, arugula and balsamic vinegar, and plain, short grain brown rice.
Really simple. Just flat iron steak, seasoned with salt and smoked paprika, pan roasted and sliced. Served with roasted delicata squash, crimini mushrooms, arugula and balsamic vinegar, and plain, short grain brown rice.One of the things I love about flat iron steak is that it seems to come out perfectly, temperature-wise, everytime. Not the mention its tenderness.
Voila, another healthy and delicious meal. Baking in the packet helped keep the meat moist, and used so little fat.
Salad of tuna and canollini beans. It wasn't bad, but definitely tasted healthy. 
After trimming the fat and silverskin off the tenderloin, I cut off the end pieces and one other chunk on the side, leaving a nice, 6-oz piece for poaching.
I poached the whole bag in a shallow pan of water, 8 minutes on each side.
As for the other pieces, I pan roasted them, and finished off with about a tablespoon of butter, which I basted the meat with. When done, I removed them from the pan onto a paper towel and patted off some of the butter, allowing the meat to rest for a few minutes. This was for the kids, and it turned out beautifully.
