Cheater Chicken

I’ve had an epiphany.

Every week I buy boneless, skinless chicken breasts with the intention of tenderizing them, seasoning and then grilling them so that we have fresh and cooked chicken ready to eat.

And more weeks than I care to admit, it goes bad before I can do all of the above.

What happens is it gets to be 5pm and things start to get nuts around our house. It’s too soon to eat dinner, yet people are hungry. Peter’s not due home for at least an hour and kids need baths and the house needs to be cleaned up and Auggie is insisting that his little 25lbs self be held so that he gets a closer look at whatever I’m doing. So my choice is to either have a screaming, crying baby cling to my leg while I pound on some chicken and then sweat to death putting it on the grill….or I let it go. You can see why I waste so much money on raw chicken.

Last week I picked up a rotisserie chicken for dinner at Peter’s request. To my utter delight, both kids dug in and devoured half the chicken. And that’s when it hit me; rotisserie. chicken. It’s cheap ($5 for a whole chicken!), it’s delicious, everyone eats it AND IT’S ALREADY COOKED. I could buy the chicken, tear it apart and have chicken ready to go for lunches and dinners with no effort. And a third of the price.

Cheaper. Easier. Healthy. And everyone eats it. A. Ma. Zing.

WINNER WINNER CHEATER CHICKEN FOR DINNER!!

Fast + Easy + Cheap = Dinner

This is one of our favorite dinners and it actually is fast, cheap and easy. It’s one of those recipes where I don’t actually have measurements. I throw this together and sample along the way and whatever tastes good is what I use.  So I’m going to estimate the measurements and feel free to make it what tastes good to you.:

1 flank steak

Red potatoes – or some other kind of potatoes, whatever is available and looks good

A1 Steak Sauce

Teriyaki marinade

Soy Sauce

Grainy mustard (not sure the proper term but look for a mustard where you can see the seeds)

Chives

Garlic cloves

Sour cream

Butter

Cheddar Cheese

Salt and Pepper

At least 2 hours before cooking (the longer the better), put the steak in a dish and sprinkle with salt and pepper.  Pour A1, teriyaki, Soy Sauce onto steak. Enough that there is some liquid in the bottom of the dish – go lighter with the A1 than with the Soy and teriyaki. Flip the steak – same salt and pepper and then spread the grainy mustard on. Add a little more liquid to this side. Cover and put in the fridge until you’re ready to cook. Depending on the thickness, broil or grill to preferred done-ness (if it’s a very thick steak, broiling can cause the marinade drippings to burn, thus making your house smell like steak for a few days).

Wash and cut potatoes into equal sizes. Boil until fork tender. Mash with a good helping of salt and pepper, sour cream, butter, minced garlic and chives. Stir in a little shredded cheddar cheese. Sample along the way and add more of whatever you like best – the dish tastes best with lots of seasoning so go nuts. Put in a baking dish and top with a good portion of cheddar cheese.  Bake for a few minutes at 350 degrees until the cheese is melted and getting bubbly.

Slice the flank steak against the grain into long, thin strips. Serve with a heaping mound of potatoes and a big glass of wine. Enjoy!