This week: roast chicken, kale, scalloped dijon sweet potatoes, and a broken crock pot
I’m a big fan of my cats Basil Hayden and Bootsie Collins…most of the time. This is them.
I named my cats after Kentucky bourbon and a bass player as famous for his tokes as his riffs. And for that, I got cats that take after their namesakes. Last Monday night while I was having a totally awesome fight with my boyfriend via Skype, the cats managed to knock the lid off my crock pot from where it sat on the counter, where it shattered. I can get a replacement from crock-pot.com, but my model number’s lid is currently sold out. Thus, I decided to make something casserole-oriented for lunches this week.
Beer can roast chicken with steamed kale and scalloped dijon sweet potatoes
- Ingredients and recipes after the jump
Total cost of ingredients: $16.30
Cost per serving: $2.33
First, the roast chicken
- 1 beer can roaster
- 3 tbsp poultry rub (I use sage, thyme, rosemary, Goya Adobo salt, cajun spice mix, and pepper)
- Canola oil
- 3-4 lb roaster/fryer chicken
- 1 can good beer (I used Bell’s Oberon, poured into a rinsed-out soda can since it comes in bottles)
Scalloped dijon sweet potatoes
- 4 cups sliced sweet potatoes, about 3 or so lbs (I set my mandoline to make 1/8″ slices)
- 2 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 2 cups scalded milk
- 1/2 cup dijon mustard
- 1/2 cup shredded swiss cheese
As a preface, this came out a bit watery. I’m not sure if it’s because of the cheapy cheese I bought because it was on sale, or that I used 1% milk instead of whole milk. Your mileage may vary!
Butter a 2 quart baking dish. Place a layer of about 1/3 of the sweet potatoes in it. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk/dijon mustard mixture over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted.
- 1 bunch kale
- Kosher salt to taste
Cut stems out of a bunch of kale and rinse them. Arrange the leaves in a bamboo steamer placed over a pot of boiling water and steam to taste. Finish with kosher salt.
Though the sweet potatoes came out more liquidy than I had intended, they tasted fantastic. The entire meal was great. Here’s a nice photo.