The only plans we had this weekend was Saturday morning gymnastics. As Mike and I were sitting there, we decided if we could get a sitter last minute then we’d go try a new (to us) restaurant.
We got a sitter! Dressed up and headed into the city. We went to The Cellar at Duckworth’s – it’s in bottom of the oldest building in Charlotte (built in 1912). It’s a speakeasy, so we sat at the bar, had custom cocktails, truffle fries and chargrilled oysters. It was really good, highly recommend!
We were only gone a few hours, made it home in time for an early evening in! Sofia and the sitter went on a Target run, so she was in heaven!!!
Sunday I made Sofia’s favorite roast chicken, mashed potatoes, gravy and green beans. I received so many requests for the recipes, I’ll share them here. 🙂
CHICKEN
- 4-5lb whole roaster chicken, dry off with paper towels really well, rub margarine all over then sprinkle on seasoned salt, pepper, garlic powder, herbs de Provence and stuff a cut lemon into the cavity
- Bake in a dutch oven or pan (cover with foil if you don’t have a lid) bake at 350 degrees for 45min, raise temp to 400 degrees remove lid and bake for 20min, flip the bird over and bake another 30min
MASHED POTATOES
- peel a bag of russet potatoes, chop, throw in a pot, top with water and boil about 15min or until tender
- drain, add back to the hot pot to dry excess water
- transfer to a big bowl, add in butter, splash of milk, seasoned salt, pepper, garlic powder then hit with the hand mixer
GREEN BEANS
- cook a few slices of chopped bacon in a pot then remove
- cook a chopped onion in the bacon grease until softened
- add in the green beans (I cook them in the microwave a few minutes in the bag they come in so they are a bit soft), splash of chicken stock, salt + pepper, cover and simmer until tender
- top with crispy bacon
Weekly Find: this is a must in the kitchen! I use it for everything. It’s used daily to grate garlic. I use it to zest lemons, top dishes with parm, or chocolate over dessert for a fancy touch!
Here’s what we’re cooking this week!
MONDAY: creamy chicken noodle soup (used leftover meat from Sunday)
TUESDAY: ground turkey tacos with siete shells, rice + beans
WEDNESDAY: shaved brussel sprout salad topped with salmon
THURSDAY: spaghetti + meatsauce w/ salad
FRIDAY: out
Hope you have a great week!