Roast Chicken Dinner

SP asked me to roast a chicken for dinner one recent Sunday. I do love a roast chicken dinner with mashed potatoes and gravy.


I didn't think to buy green beans at the store and we didn't have any frozen so I had to sub broccoli. It was fine, but green beans are my favorite veggie with roast chicken.


The skin was crispy and delicious. I never used to eat chicken skin but when I can get it very crispy I love it. I made the gravy by cooking 2 tablespoons butter with 2 heaping tablespoons flour to make a roux, then adding chicken stock and allowing it to thicken. I seasoned the gravy with salt and pepper - simple and tasty.

Color in the Girl's Room

What's the point of having four girls if you can't have a little pink?



Martha Stewart's tissue paper flowers hang over our girl's beds like little colorful clouds. I made them from a kit I found at Michaels.



When I first saw Maria from Dreamy Whites post about her girl's room, I saw that she had the same pom-poms in her girl's room. I love how she propped them like pillows on her girl's beds here:

image courtesy: Dreamy Whites

I wanted a pop of color at the end of the white comforters on their beds, and these quilts fit the bill. To save money, I cut two quilts in half and hemmed the cut ends. Now all four of our girls get the burst of color for half the price! (Charlotte's toddler bed is across from their beds against a wall)



The quilts remind me of April Cornell. The pattern is the perfect mix of feminine and quirky. I found them at Target a few years ago, but sadly they no longer carry them.


There is some more color and quirk at the top end of their beds as well. I'll be posting about those babies tomorrow.

Zesty Chicken and Broccoli Casserole

I loved the Zesty Broccoli Casserole the last time I made it, but I wanted to find a way to turn it into a main dish instead of a side dish. Adding chicken was just the trick:


One of the things I love most about this meal is the crispy panko coating on top:



Zesty Chicken and Broccoli Casserole

3-4 broccoli crowns, cut into bite-size pieces
3/4 cup chopped onion (about 1/2 medium)
2 tablespoons oil
3 chicken breasts, cut into bite-size pieces
4 tablespoons butter, divided
1 1/2 cups milk
2 1/2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of nutmeg
1 cup shredded sharp cheddar cheese
1/2 cup cream cheese, softened
1 cup mayonnaise (or sour cream)
1 (8-ounce) can sliced water chestnuts, drained
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 375°.

Cook broccoli and onion in a pan with 1 tablespoon oil until broccoli is just tender. Arrange in an even layer in an 11 x 7-inch baking dish coated with butter; set aside. Add second tablespoon oil to pan and cook chicken until golden-brown. Arrange on top of broccoli mixture.

Melt two tablespoons butter in empty pan over medium-high heat then add flour. Cook for 1 minute, then add milk, salt, pepper and nutmeg; bring to a boil. Cook 1 minute or until thick, whisking constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise and water chestnuts. Spoon cheese mixture evenly over broccoli.

Place panko in a small bowl. Drizzle with remaining two tablespoons melted butter, and toss. Sprinkle breadcrumb mixture evenly over broccoli mixture. Bake for 25 minutes or until mixture begins to bubble and breadcrumbs brown.