Picnic Chicken and American Potato Salad

For dinner last night was Spice-Rubbed Picnic Chicken. This recipe required the chicken to refrigerate 6 to 24 hours after being rubbed with the spice mixture. This ensure that chicken would be tender and flavorful throughout the entire piece. After the chicken set it was baked in the oven at a high temperature for about 25 to 30 minutes. After the chicken was finished cooking it needed to cool completely. I let it cool for about 10 to 15 minutes before we ate it. It turned out really well, the rub really made this recipe. I'm glad we have a lot of left overs!

In addition to the picnic chicken we also had American Potato Salad with Hard-cooked Eggs and Sweet pickles. This recipe was prepared ahead of time and called for red potatoes that were required to refrigerate in red wine vinegar and salt and pepper for 20 minutes after cooking and before adding the dressing. This definitely gave the potatoes more flavor. This recipe turned out great and is a repeater along with the chicken!

Tonight on the menu:

New England Clam Chowder
Cheddar Biscuits

Pasta w/ Garlic and Oil

The other night we were short on time and were hungry for dinner, so I decided to make Pasta with Garlic and Oil. It was a very simple recipe that was prepared in about 20 minutes. Most of the 12 garlic cloves used in this recipe were cooked over low heat for about 10 minutes, to bring some of the potency out of the garlic. The recipe also called for a touch of red pepper and lemon juice that really brought out the flavor of the dish. We both really loved it topped with Parmesan Cheese. The only complaint my husband had was that there was no meat, so I grilled him a chicken breast to go along with it. Overall a great dish!