I'm a very pregnant lady these days.
I can feel it, obviously, but I can also see the reactions I get on my outings at Target, the grocery store, etc. Women give me a long sideways glance or knowing smile, trying to determine just how many little people are in there. Men just look at me with a bit of slack-jawed awe.
Luckily, there is an end goal in sight. We'll be having these babies in the next two weeks whether it's by appointment or on their own. In other words, plan on this little blog going radio silent for a period of time any day now!
Preggers in the kitchen
I have to admit. I want to stand in a kitchen and chop veggies or stir soup in a pot about as much as I want to clean the house and weed the garden these days. There is just zero motivation. Other than perpetual hunger:)
I've found that in order to eat healthy, I have to slice/prep veggies early in the morning during my only real energy burst of the day. Otherwise, it's cheese and crackers all day long.
But Mr. McC and I still need to eat real, nutritious food, and takeout options are super limited on our side of town. Plus, I feel guilty when he eats bread with peanut butter for more than one meal a day.
Ok, I don't feel too bad. He really does love peanut butter on bread.
Oven BBQ Chicken
This recipe combined what we really needed (a large amount of chicken cooked up for dinner and lunches) within a methodology that I could handle (oven does all the work).
*I used boneless, skinless since that is what we had on hand
Preheat oven to 400 degrees. Drizzle olive oil on one or two rimmed baking sheets.
Place chicken thighs skin side down in the pans and sprinkle with salt and pepper. Roast for 25 minutes.
Remove from oven briefly and brush sauce all over the thighs. Use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes.
Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Rosemary Roasted Potatoes
2 pounds Red Bliss, Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
1 tablespoon extra-virgin olive oil
1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary
2 teaspoons kosher salt
Preheat the oven to 425 degrees. Line a baking sheet with foil and coat with cooking spray.
Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated with oil.
Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.
I love it when the oven does all the work. I threw chicken and potatoes in the oven at the same time and an hour later (plus some saucing) dinner was ready. Heaven.
I was even able to spend the whole time on the phone with a friend. For the win!
This chicken is excellent, and the thighs keep their juicy and moist quality despite the oven baking. I would just recommend a thick layer of oil to keep things from sticking.
The potatoes were fine. Just so-so. Nothing that special, but a nice little side. I think the key would have been more seasoning.