Recipe #6, Week ... Well, who's counting, really -...

Tonight we made Roasted Turkey with Cheddar-Stuffed Potatoes from the March issue of Real Simple magazine. Super delicious. We don't usually eat roasted turkey outside of Thanksgiving, so it was nice to smell it cooking in the house, especially on this wintery mix storm night.

I must admit, I couldn't find a boneless skinless turkey breast half at the grocery store that wasn't already in a ready-to-cook oven bag. All the other choices either had skin or flavors or both. So, we went with the Jennie-O Oven Ready Boneless Skinless Turkey Breast. Which means we didn't use the recipe for this part but it was delicious.

The real star of this one is the Cheddar-Stuffed Potatoes. YUM! I've never made twice-baked potatoes. These were simple and delicious. I added paprika and garlic. So good.

Of course, this cooking adventure was not without Laura-drama. The husband started the turkey while I was at work and we had 53 minutes to go when I got home. Luckily I started reviewing the recipe and realized the potatoes needed to be ready for the last 20-25 minutes in the oven with the turkey, so it was a scramble to get them prepped and in on time. In the end, the Jennie-O turkey has to sit for 10 minutes after it comes out, so the potatoes had plenty of time to finish.

A successful dinner night and pretty impressive for me for a Tuesday, even if we cheated and the husband helped.

Next up: pasta carbonara with spicey sausage from the same magazine. This issue also contains several slow cooker recipes that look delicious too.

Always an adventure!

Two New Recipes and Other Groceries

Went to the grocery store today and got supplies for the week. In the line up are two new recipes from Real Simple magazine: roasted turkey with Cheddar-stuffed potatoes and pasta carbonara with spicy sausage.

I also have supplies in the house for three other dinners that are in the usual rotation. Hoping having a plan for food and daylight savings time will lead to a easier, brighter, more active week.

Actually Cooking Tonight

After a bad case of the winter blues, I'm back to my kitchen adventures.

Tonight I am actually cooking, although nothing new or complex. We are having ...

Original Ranch Broiled Chicken
1 packet (1 oz.) Hidden Valley Original Ranch Dressing Mix
2 Tbsp. olive oil
1 Tbsp. red wine vineager
1 pound boneless/skinless chicken breasts or thighs

Combine dressing mix, oil and vineager in a plastic bag.
Add chicken; shake, working mixture into meat.
Marianate 1 hour.
Broil chicken approx. 10-14 minutes total, turning once.
Makes 4 servings.

Paired with green beans and au gratin potatoes. Yes from a box. Sometimes I just crave them.