Non Kitchen Killers

As a typical busy parent of two, I rarely have time to tame "those" meals. You know the ones, those kitchen killers that make you wake up at 7AM just to start the sauce. I can make these on occasion but usually I try to do something that takes at least 1-2 hours. I refuse to give my kids McDonald's or some TV dinner with 6800 grams of salt in it. When they become adults and go off to college, and are forced to eat at a fast food restaurant, I want them to say: "Wow! this is crap!"Here are a few, what I call "Non-Kitchen Killer" Recipes.

Soupe de Poulet Avocat

(Chicken Avocado Soup)

Cooked, boneless chicken breast or leftover chicken meat. Left-over barbecued is even better.

Avocado slices

4 cups low-salt chicken broth

Tortilla chips

1 Chipotlé pepper (from a can is fine)

Heat chicken broth in a sauce pan to a simmer.

Add chicken and chipotlé pepper

Cook until the chicken is reheated

Remove the pepper when the broth is at your preferred spiciness.

Salt and pepper to taste.

Put chicken and broth into serving bowls

Add slices of avocados

Serve with chips on the side or encourage guest to put them in the bowls

Enjoy

Poulet Rôti Moitiés

(Roasted Chicken halves)

1 whole chicken, 4-5 pound

Herbs (thyme, rosemary, oregano, sage)

2 tbsp melted butter

2 tbsp lemon infused olive oil see earlier blog about infused olive oils

salt

pepper

juice of 1 lemon

4-6 chopped, peeled garlic cloves

4-5 potatoes, cut into slices/ Enough to cover the bottom of a roasting pan.

Preheat oven to 425 degrees

Spit the chicken in half. To do this, cut through the breast bone, from wish bone to tail. Turn the chicken over, cut through on both sides of the back bone. Rip out the back bone (this can seem rather gruesome to a vegetarian). This will give you two chicken halves.

Flatten the chicken halves. I cover the chicken with plastic wrap and hit it with a frying pan.

Mix the herbs, olive oil, salt pepper, lemon juice and the melted butter.

Rub mixture under and over the chicken skin.

Put potatoes in the pan, place the chicken on top of the potatoes slices. This

will also give you potatoes as a side dish.

Roast in the oven 45-50 minutes, marinading with the pan juices, until the juices run clear when the thigh is pierced. with a knife.'

Remove chicken from the pan and place on a baking sheet. Put potatoes on a serving dish.

Preheat broiler

Broil the chicken halves until the skin is nice and crispy.

Place chicken on same serving dish as potatoes.

Enjoy

Soupe aux Pois à l'ail

(Pea soup with Garlic)

2 garlic cloves, crushed

4 cups of frozen peas

3 cups of low salt chicken broth

2 tbsp butter

Salt

Pepper

Heat the butter in a large pan

Add garlic and fry for 2-3 minutes until soft.

Add the peas. cook for 2-3 minutes

Add the Chicken broth.

Bring to a boil. Reduce heat to simmer. cook for 5-6 minutes until the peas are tender.

Let the soup cool a little

Puree in a food processor or a blender in batches.

Return to pot and reheat.

Season with salt and pepper.

Enjoy