Sunday, 17 June 2012

June Photo-a-Day 13 to 16

Day 13

Day 14
Time: About to get ready for work.

Day 15
Yellow: Emergency phone

Day 16
Out and about: A day at the zoo with my GF and her kids.

Stay tuned for more photos.

Much love,

Tuesday, 12 June 2012

June Photo-a-Day 7 to 12

Day 7
Drink: Stocking up on some vitamin C.

Day 8
Six o'clock: 1800 hours

Day 9
Your view today:

Day 10
Best bit of your weekend: Spending time with my family was the best part of my weekend.

Day 11
Door: My kitchen cupboard doors.

Day 12
From a low angle: In the kitchen at work.

Stay tuned for more photos.

Much love,

Sunday, 10 June 2012

Roast Chicken and Vegetables

I absolutely love making a one pot meal, they are simple, save on time and are delicious. 

During the week, on the public holiday, I wanted to spend the day relaxing on my couch, but I also wanted to have a meal that was different, tasty and simple. I decided to prepare this meal for the Mr, my little bro and myself.
This meal is also perfect for a rainy Sunday like today. Here goes

Firstly, I washed the chicken parts and brined over night.  
For the brine I combined:
 ~  10 cups of water
 ~  1 cup apple cider vinegar
 ~  3/4 cup coarse sea salt
 ~  2 tbsp fresh cracked black pepper

I preheated my oven to 350 degrees F

I removed the chicken from the brine, patted it dry and rubbed it with a mixture of:
 ~  2 tbs fresh ginger (minced)
 ~  4 cloves garlic (minced)
 ~  1 tbsp red pepper flakes
For the veggie portion of the dish, I used:
 ~  4 large Idaho potatoes 
 ~  2 medium carrots
 ~  2 medium green bell pepper
 ~  1 10oz. can Shiitake mushrooms (only because I didn't have fresh)

I chopped all the veggies into 1 inch pieces and placed them in a Ziploc bag. I then added the following ingredients to the veggies, sealed the bag and gave a good mix (shake), to ensure all the pieces were coated.
 ~  1 tbsp olive oil  ~  1 tsp coriander  ~  1 tsp garlic salt 
 ~  1 tsp cayenne pepper
 ~  1 tsp coarse black pepper
 ~  1 tsp onion salt
 ~  1 tsp ground ginger
 ~  1 tsp fresh thyme
 ~  1 tsp red pepper flakes

Place the veggies in a deep baking dish (with a lid), arrange chicken breast on top of veggies , cover with lid (ensure the chicken is not touching the lid of the dish), cook in preheated oven for 45 minutes at 350 degrees F. After the 45 mins had passed I removed the chicken and checked to see if it was cooked all the way through. I then placed the dish, uncovered back into the oven for 10 more minutes to give some colour.

Do you enjoy making a one pot meal? What is your favourite one pot meal?

Hope you enjoy.

Much love,