bethzaring
Master Chef
More freezer diving here. We are having elk roast, mashed potatoes and leftover turkey gravy and a bit of braised swiss chard.
What's happening at your place?
What's happening at your place?
I'm about to shove a beer butt chicken into the oven, I know I've mentioned what a remarkable job my new oven does on the "convection roast" setting. I'll throw in a spud for the SC, and we'll have some green beans with bacon.
I'm in a funk today, so didn't have energy for making supper. I made nachos instead. Salsa counts as a vegi, right?
Ha! I love that kgirl.."oven sisters" soon. I know you know how to do a beer butt chicken, if not I'll tell you. I've been doing them in the oven for years, instead of the barbecue. They've always turned out well in the old gas oven, but the new one does them so much better on the setting I mentioned. I'll try to remember to take a picture when it's done.
I made a sauce with chopped onion, garlic, bell peppers and roasted tomatoes from the garden (frozen last summer and thawed), seasoned it with Mexican seasonings and simmered turkey in it. I cut the meat off the remaining legs and thigh and froze the bones to make stock later.
How did I end up with three legs? Oh, yeah, I did parts this year, not a whole turkey Served it all over rice with a spritz of lime juice and a dollop of sour cream.
Looks wonderful Cheryl, great minds think alike, I used Arizona Dreaming and salt on my chicken too!!
Here ya go Kgirl! This was a big six pound girl!
Looks wonderful Cheryl, great minds think alike, I used Arizona Dreaming and salt on my chicken too!!
Here ya go Kgirl! This was a big six pound girl!