Valentine’s Day is here and if there is one thing that’s certain besides the overabundance of cheesy cards, teddy bears and candy, it is that restaurant reservations will be in high demand. Whether you are spending the evening with a significant other, a good friend or even good book, cooking in the familiarity of your own home provides an intimacy and comfort that a crowded restaurant full of awkward couples just cannot provide. This dinner is simple to make and will wow your guest and even yourself. You can also expect leftovers, which is never a bad thing, and maybe even some extra loving that night. If so, remember to thank me.
Feta Stuffed Roasted Chicken with Drunken Mushrooms
It is best to start the mushrooms about an hour before the chicken
Drunken Mushrooms
- Ingredients:
- 1 tbs butter
- 1 tbs garlic
- 8 ounces white mushrooms, washed and sliced
- 1-1/2 teaspoon Worcestershire Sauce
- 1 cup white wine
- 1 chicken bullion cube
Directions
In a large pan, heat butter over medium heat until butter is melted
Add in all remaining ingredients. Bring to a boil, reduce heat to low and simmer uncovered until all the liquid has been absorbed, about two hours
Feta Stuffed Roasted Chicken
Ingredients:
- Whole chicken, cleaned and patted dry
- 1 cup of crumbled feta cheese
- 1/2 cup of olive oil
- 1 tbs Oregano
- Sea Salt and pepper to taste
- 1 tbs Parsley
- 1/2 cup of lemon juice
Directions:
Mix olive oil, lemon juice and all seasoning in a bowl
Pour evenly over chicken, using extra seasoning directly on the chicken to your liking. Let marinate for up to one hour
Loosen skin of chicken at joints and on the meaty breast side from the neckbone down and slide pieces of feta under the skin
Heat the oven to 425°F and arrange a rack in the middle.
Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear, about 50 minutes to an hour.
Let cool for 15 minutes before cutting.
Transfer to large platter and pour drunken mushrooms on top
Honey Glazed Carrots
- 4 medium carrots, peeled and sliced
- 1 1/2 tbs. of honey
- Salt to taste
- 1/2 tsp of lemon juice
- ½ tsp parsley
Directions
Steam carrots until tender
Cook remaining ingredients in pan, stirring constantly
Add carrots to mixture and stir until glazed
Transfer to platter and top with parsley
Three Spiced Garlic Potatoes
- 1 pound of Red or Yukon potatoes, peeled and cubed
- 2 tbs of olive oil
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Garlic Power
- 1 tsp Sea salt
Directions
Preheat oven to 425
Coat potatoes with olive oil in a bowl
Mix all seasonings together and sprinkle over potatoes
Spread potatoes in baking pan and bake 30-35 minutes, or until potatoes are golden brown