Monday, February 23, 2009

Sunday Night Tradition

Greek Roasted Chicken

Pan fried potatoes with Proscuitto

Don't be turned off by my crummy pictures. I am not one of those bloggers whose pictures are ab-fab. They may not be pretty, but oh, were they delicious. Our Sunday tradition as of late has been having my father in law over for dinner. We all really look forward to our time together and we all enjoy each others company. During the week, most of our dinners are rushed due to sports schedules and all. It is nice to slow down on Sunday night and have a traditional dinner with good food and conversation. One thing I am trying to do is stretch our budget more. Like most of America, everything is a little tight. So, for Sunday's dinner I had bought two whole roasting chickens at Sams Club for about under $7.00. I cooked up both chickens last night and will get three meals for five people off of them. Not too bad! Meal number one was Kota Psiti (Greek roasted chicken). Meal number two will be chicken enchiladas and finally the last chicken meal will be Chinese chicken noodle salad. We will probably be really tired of chicken by mid week, but that's okay.

Kota Psiti (Greek Roasted Chicken, adapted from Greek Food Festival booklet, Sacramento)

2 (3lb) roasting chicking, quartered
1/3 cup olive oil
1/2 stick of butter, melted
1/3 cup fresh lemon juice
3 tablespoons dry Oregano
1 teaspoon kosher salt
1 teaspoon pepper

Clean and wipe chicken. Brush with oil, butter and lemon juice and put in a shallow baking pan. Season with salt and pepper and sprinkle oregano over the top.

Bake at 400 degrees F. for 15 minutes. Lower the temperature to 300 degrees F., cover with foil and continue baking for 1 hour or until internal temperature reaches 170 degrees.

Pan-Fried Potatoes with Prosciutto

1 pound red potatoes, scrubbed and boiled until fork tender, cooled
4 ounces sliced prosciutto, cooked in olive oil until crispy, crumbled
1/2 onion, diced
Olive oil
Kosher salt and pepper, to taste
1 teaspoon Emeril's seasoning mix

Dice cooled red potatoes. Heat a non stick pan and add about 1 tablespoon of olive oil. Add onions and cook until slightly soften, about 4 minutes. Add potatoes to pan and emeril's seasoning and salt and pepper. Add more olive oil if needed. Cook until a nice brown crust starts to form on potatoes. Add crumbled cooked prosciutto and serve.

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