Family favorites

Last night I went with this quick version of roasted chicken.  Because it is cut in half, it cooks in less time and since the vegetables are in the same pan, it is easy to clean up too.  The chicken juices give great flavor to the apples and vegetables.

Roasted chicken with veggies

  • 2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1 chicken broiler/fryer between 3 and 4 pounds
  • 1 bunch leeks, trimmed, well rinsed, cut lengthwise and then sliced about 1/2 inch thick
  • 1 package baby kale
  • 2 – 3 Honeycrisp apples, cored and cut into inch chunks
  • 2 stalks celery, cut in 1/2 inch thick slices.
  • 5 whole shallots, peeled.
  • 2 TB olive oil
  • 1 TB butter

Mix poultry seasoning and salt.  Using kitchen scissors, cut out the backbone of the chicken (put chicken breast side down).  I will admit that I thought this was going to be very difficult and require butchering skills – it was perfectly straightforward and took about 1 minute.  Then split chicken through breastbone.  Rinse and dry thoroughly.  Rub it with about 1/2 of poultry seasoning mix and butter.  (Save backbone in a freezer bag for making chicken stock!)

Put vegetables in a roasting pan and toss with remaining poultry seasoning mix and olive oil.  Put a rack over vegetables with chicken.  Roast at 450 for about 1 hour.  (After 30 minutes, stir vegetables.)

I was going to fix the shrimp and sausage pizzas that Keith likes so much but they were out of Italian turkey sausage so I switched to another one of his favorites – these quesadillas.

Chipotle shrimp and black bean quesadilla

  • 3/4 pound shrimp, peeled and deveined and cut in half lengthwise
  • 2 tsp olive oil
  • 1 tsp butter
  • 1  – 2 tsp pureed chipotle pepper in adobo sauce (if you are making for the first time, start with 1 tsp until you see how much heat you like)
  • 1 clove minced garlic
  • 1/2 can of black beans, rinsed and drained
  • 3/4 cup Monterey Jack cheese
  • 4 6″ flour tortillas (or 2 larger ones and then cut the whole thing in half)
  • 1 additional TB of olive oil
  • sour cream (I use reduced fat)
  • salsa
  • 1 avocado, chopped

Heat a skillet over medium heat.  Add olive oil, butter, garlic and pureed chipotle.  Stir to combine for 1 minute.  Add shrimp and cook until just done.  Pour in beans and combine.  Remove from heat to a bowl and stir in cheese so it partially melts.

Divide filling between tortillas.  Top each with another tortilla and brush with olive oil.  Bake at 425 for about 10 minutes until top is golden brown and crispy.  Top with a dollop each of sour cream, salsa and chopped avocado (or guacamole).  Enjoy!

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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