Labor Day Weekend 2012

The smell of Roasting Herb Chicken is permeating the air. I love roasted chicken, but after a disastrous last time, with a whole chicken that had gone bad while in the fridge, I really thought I'd never fix it again. You are probably asking Why? Have you ever had a raw chicken go bad on you. usually you can have one in the fridge for a couple of days without freezing it, but this one well, maybe it had been put back into the cooler section at the grocery( from an non cooled section) but by the time I decided to fix it,, well i won't say anymore.

But today, the craving won out. We chopped fresh Sage, rosemary, chives & garlic. added a little sea salt, fresh ground pepper, lemon juice and a little olive oil. Mixed well and spread over my chicken then plopped him into my clay roaster (Pampered Chef). Cook for 1 1/2 hours at 350* or until done.

Sounds yummy. I really wanted yellow squash casserole to go with it.
So I boiled about 1 lb sliced yellow squash and 1 large onion (eigthed). until soft.
drain add 1/2 mayo only the real stuff will do, 1/2 cup  sharp cheddar cheese, 1/4 fresh  chopped finely  green pepper, 1 egg slightly beaten,  mix well add about 1 tsp sugar, salt and ground pepper to taste,. Pour into greased baking dish, cover with Italian or plain bread crumbs and pats of butter. bake for 30-45
@350  minutes until casserole looking.
note: a great cookbook with this recipe and others in it is Miss Daisy Celebrates Tennessee .(By Daisy King, )Mine is so dotted with splashes, its sometimes best to know the recipe(s) by heart.

What Else, well there are only two of us, so I'll probably just make up some Texas garlic toast and call it a meal. Oh yeah, one more thing if your from the south we have a little beverage called Southern Fruit Tea. It would perfectly top off this meal.
(this recipe was taken from www.tastykitchen.com)
Southern Fruit Tea

Prep Time 15 Minutes Cook Time 15 Minutes

Servings 16

Difficulty Easy

Ingredients

• 2 quarts Filtered Water, Divided
• 4 bags (Family Size Bags) Tea
• ¾ cups Sugar
• 12 ounces, fluid Can Frozen Orange Juice Concentrate (thawed)
• 12 ounces, fluid Can Frozen Lemonade Concentrate (thawed)
• 48 ounces, fluid Can Pineapple Juice
• 5 slices Fresh Orange For Garnish
• 5 slices Fresh Lemon For Garnish

Preparation Instructions

Measure a quart of filtered water into a medium sauce pan. Heat water to near boiling. Add the family size tea bags to the near-boiling water. Cover the pan, remove the pan from heat, and steep tea for 15 minutes. Remove tea bags and add the sugar to the warm tea water. Stir to dissolve the sugar and add the remaining quart of filtered cold water to make 2 quarts brewed sweet tea.
In a gallon pitcher, add the brewed sweet tea and the thawed orange juice and lemonade concentrate. Stir gently until well blended then add the pineapple juice. Stir the pineapple juice into the tea mixture. Taste the tea. More water can be added to suit your taste. Some folks like this tea stronger and sweeter, others will prefer weaker tea. Serve in a pretty beverage dispenser with orange and lemon slices for garnish.
Refrigerate unused tea and stir before serving.

 

• 48 ounces, fluid Can Pineapple Juice
• 5 slices Fresh Orange For Garnish
• 5 slices Fresh Lemon For Garnish

Preparation Instructions

Measure a quart of filtered water into a medium sauce pan. Heat water to near boiling. Add the











Enjoy everyone and have a Happy Labor Day weekend  (if your in the great USA)

-TNfrmgrl