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Conscience is something, in a sense, apart from man. It has been put in him by God; it is a reminder of the voice of God within him, an inward monitor, and a man cannot really manipulate his conscience. He can go against it, but that is not manipulating it. It is possible, as this Apostle says again in writing to Timothy, for the conscience to be seared “with a hot iron”. But nevertheless it is true to say that the conscience is an independent witness.
Martyn Lloyd-Jones (God’s Sovereign Purpose)

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Friday
Feb262010

Recipe: Lemon Rosemary Chicken Hash

Tuesday I made a recipe from my friend, Shanna's, blog--Food Loves WritingRoasted Lemon Chicken with Potatoes and Carrots.  It was GORGEOUS!  The chicken skin was browned and crispy, the meat was moist and tender, the potatoes (white, red, and sweet) were beautifully caramelized.

Did you notice I never said it was delicious?  Sadly, I couldn't smell or taste a thing on Tuesday because of my dreadful cold.  But Tom and the boys COULD taste it and they thought it was great and said that they wouldn't mind having it again as soon as I am able to taste again.

There was quite a bit of chicken left once I picked the bones and a few potatoes, too.  I had Tom taste the pan drippings and he thought they were really, really good, so I put the potatoes in one refrigerator container and the chicken and drippings in another, along with the juice from the platter.

Today I made a really yummy hash from the leftovers.  If you've ever made a hash before, you know it's pretty standard--leftover meat, leftover potaotes, (veggies if you have 'em) and broth.  Brown the potatoes in a non-stick pan, add the meat and broth, salt and pepper to taste, sprinkle with flour to coat and then cook until the liquid reduces, then slip a little butter under the hash and brown.  Simple.

I put a little more effort into this one and it was worth it.

I started my sauteeing some thinly sliced and chopped onion and celery.  Then I added the potatoes and followed the usual routine.  Before I started the browning process, I added some finely minced, fresh rosemary and lemon zest--about a tablespoon of each.  It was so good; lemony and herby, richly caramelized, savory YUM!

If I were you, I'd make Shanna's Roast Chicken tomorrow and my hash on Sunday.  Really. 

Next time I make this (yes, there will be a next time!) I think I'll increase the rosemary, either that or not mince it so fine. 

Reader Comments (6)

I am so impressed, Kim. Both because you made this while you were still recovering from your cold and because you didn't let the initial frustration discourage you from turning it all into this awesome-looking hash. Nice work, friend!

February 26, 2010 | Unregistered CommenterShannalee

I will be making this dish. Looks absolutely yummy
Did we get our love of good food from our early days at the Surrey Inn? lol

February 26, 2010 | Unregistered CommenterNancy

My mouth is watering! Recipe printed.

February 26, 2010 | Unregistered Commenterrosemary

Oh my, that looks wonderful!

February 27, 2010 | Unregistered CommenterKim in ON

This was fantastic, even though I cheated and used a rotisserie chicken due to short notice.

March 24, 2010 | Unregistered CommenterJules @ Everyday Mommy

Glad you liked it! Now I'm hungry for that! I'll have to make it again.

March 24, 2010 | Unregistered Commenterkim from hiraeth

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