Last week, Philly was graced with its 2nd major Blizzard in under 6 days. The whole city pretty much shut down on Wednesday = SNOW DAY! Luckily, I also had off on Thursday as Philly is completely unmanageable under 30+ inches of snow & ice chunks. Dre still had to trudge to work and I wanted to make sure he came home to a warm house and a warm dinner! I had defrosted a whole chicken and searched for a recipe online. My first stop is to see what Kayotic Kitchen has up her sleave. Rustic Roasted Chicken? Sounds perfect to me!
I have an odd obsession with the process of butterflying a whole chicken, or spatchcocking it. I had my first adventure with it last summer for my grilled Chicken Under A Brick. It’s easier to slice & serve and makes sense if you aren’t planning to stuff it. Kayotic Kitchen’s marinade for the chicken was a beautiful crimson (in real life) and super tasty.
Marinating Chicken nestled in Raw Vegetables
I improvised the veggies and such with I had available including baby carrots, shallots, onions, Idaho spuds, green onion, smashed garlic cloves, fresh thyme, & turkey bacon to keep it straight poultry.
Fresh Thyme w/ Vegetables
The 7lb bird took about 2-2.5hrs to cook and had the house smelling delicious when Dre got home from work.
Rustic Roasted Chicken & Vegetables
I whipped up what were supposed to be fluffy cheddar biscuits to serve with the chicken. Instead, I got cheddar pancakes. What more could I expect from mix I picked up from Acme for $1. They were still tasty with some melted butter and reheated perfectly for a quick Leftover Lightning! (in the form of a yummy chicken sammie the next day!)
Cheddar Biscuits turned Pancakes
P.S. I highly suggest you click through to the Kayotic Kitchen blog. Kayleigh’s photos are beautiful and recipes are really amazing & easy to follow. I could only aspire to take ones that great. Her love for food is certainly sincere <3
Portioning is definitely not my forte when it comes to cooking… but who can deny leftovers! With my Spicy Fish Taco dinner, I went a bit overboard with the Mexi-Risotto! I also had an avocado, grape tomatoes, romaine, & green onion to use at their peak freshness. I defrosted some U-30 shrimp and made the tastiest Sweet & Spicy Garlic Sauce (recipe via Big Oven) to toss them in! I added some extra water in the end as the result was a bit too sticky for me, but I’ll def be keeping this simple recipe in my back pocket & suggest you do too! Next time I may just make the sauce & pour it over rice (or drink it straight)!
I wasn’t sure about the blend of flavors once I combined all of my lettuce wrap ingredients, but they meshed perfectly!
Sweet & Spicy Garlic Shrimp Lettuce Wraps
Sweet & Spicy Garlic Shrimp Lettuce Wraps:
Sweet & Spicy Garlic Shrimp – U-30 Shrimp tossed in this amazing & easy Big Oven Recipe
Tomato-Avocado Salsa – Leftover Avocado, Grape Tomatoes, & Green Onion w/ Lime Juice & S&P – made by Dre
Whole Romaine Leaves
One of my favorite quick & economical meals is Spicy Fish Tacos. Acme offers frozen Tilapia fillets in single portions at $1.00 apiece, so my freezer is always stocked with the easy to defrost packets. Summer hosts the best vegetables so fresh avocado, grape tomatoes, romaine, & green onion were mandatory additions! I had a bit more time on my hands on this quiet Sunday evening, so I had no qualms spending a bit more time in the kitchen pairing it with a Sweet Pepper & Cheddar Risotto. Thank goodness for Dre, my handsome kitchen assistant, as he took on the tiring task of continually stirring the rice.
Spicy Fish Tacos w/ Mexi-Risotto
Spicy Tilapia, Grape Tomatoes, Romaine, Green Onion, & Flour Tortillas
Spicy Fish Tacos & Mex-Risotto:
Spicy Tilapia Fillets – Marinated in Sazon, Sriracha, Garlic, Shallots, & Lime Juice, Pan-Fried
Mexi-Risotto – Red, Orange & Yellow Sweet Peppers, Cheddar, Garlic, Shallots, Chicken Stock, & Arborio