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I did not grow up in the South but, I still like chicken on Sunday.  I also like rotisserie chicken.  The grille is about to drive me crazy.  Is the grille fixed?  Yes.  Why are you lightning it with a match?  Grille fixit guy returns.  Does the oven work?  No, and they can’t get the parts.  So yesterday I find out he never even showed the rotisserie parts to the grille fixit guy and a slot is rusted.  So Jim had to stand in the heat and rain and hold it as it periodically tried to work its way out.  

This recipe is from Bobby Dean and it is the most delicious rotisserie chicken you will ever taste.  The recipe is for baking.  I looked up rotisserie chicken on the Food Network app.  Bobby Flay said 35 minutes.  It took 45 minutes in our grille.  It was so delicious we ate the entire thing.

Ingredients:

1 T finely chopped fresh rosemary

1 t paprika

3 garlic cloves, finely chopped

1 (3#) chicken, rinsed and patted dry

1 T EVOO

1 t salt

3/4 t freshly ground black pepper

1 lemon quartered

Directions:

1. Preheat the oven to 400 degrees F.  Lightly spray a small roasting pan with cooking spray.  We could not preheat the grille as it would be too hot to mount the rod holding the chicken.
2. In a small bowl, combine the rosemary, paprika, and garlic.  Slide this mixture under the skin of the chicken, covering as much meat as possible.  
3. Rub the skin all over with the oil and season the chicken inside and out with the salt and pepper.  Stuff the lemon pieces inside the chicken’s cavity.

Saturday Jim announced he was going to Costco.  I told him to pick up something he could cook.  So here comes NY Strip.  They are always packaged as 3.  We cut one in half for me.  I am sharing my half with Lucy.  I made a salad.  We did the French Fries in the air fryer.

Tuesday we went to a Carrabba’s wine club dinner.  Usually they are very good.  This one sounded good but it wasn’t.  The first course was asparagus wrapped in prosciutto.  I have done this before and do not know what they did to make it too salty to eat.  Next course pasta primavera with a lemony sauce.  Very good. Next course beef fillet.  We all combined our beef in a take home box for Lucy.  She has been eating it for 3 nights.  She loves it.  We have had Kielbasa in the freezer forever.  I made sauerkraut as usual and we had a lot left over.  The next night I made my Mom’s made up meal where she cut up the leftover kielbasa and warmed it all together with the sauerkraut and potatoes.  Meanwhile whisk the eggs and add to the pot.  Jim swore he was not going to eat it but he ate 3/4 of the pot.  I have to say it is my favorite meal.  I usually just have enough for me for a breakfast.  But we had a lot and I just said try it, you will like it.  He did. Today we walked the mall again.  I made it through the entire mall.  Yes, I had to sit down a few times, but I made it.  So we will probably try again on Sunday.  We walked the upper mall, better stores, but there is a kiosk that sells the wonderful French cookies on the lower level so that is our goal for the next time.  

Last night I was looking forward to a real summertime meal  Farmer’s market tomatoes and corn with grilled burgers.  I decided to make turkey burgers from Everyday Food Light.  Mind you this is a cookbook “from the Kitchen of Martha Stewart.”  The recipe was messy and too runny for the grill.  I put it under the broiler.  They still fell apart.  I had turned them over and had to go to the bathroom.  Jim is sitting at the kitchen table.  “Can you watch the burgers?”  “Yes.”  I came out and smoke is coming out of the oven and the bell is dinging away.  Jim is still in his seat.  I pulled them out and they are black and in pieces.  The corn was good.  I had 1 tomato on my black turkey burger which I was able to pile the pieces on a bun.  The bad part is we have 2 more to cook.  They are in the refrigerator and I am hoping I will be able to work with them tomorrow at dinner.  Today we are going to Anatolia’s with the wine club.  I don’t really like the restaurant, but I don’t have to cook.  

Yesterday we walked in the Mall.  The walk included stops in Crate and Barrel and William’s Sonoma.  In WS I was able to find a OXO cherry pitter that did 6 cherries at a time.  It worked very efficiently and I made a cherry pie this afternoon after breakfast. The Joy of Cooking that I use for blueberrry pies said under cherry pies to use the blueberry recipe but do not add the spice and instead use either kirch or almond extract.  I used almond extract and the pie was great.  This piece is Jim's.  I am probably the only person in the world that does not like whipped cream.  Lucy loves whipped cream and demands some each time Jim gets it out.  

When we lived in Narberth, we had a sour cherry tree in the backyard.  I remember making sour cherry soup, but never a pie.  I had this device that did one cherry at a time.  That didn’t make the move out of that house.  

According to the Everyday Food Light the way you make a Cobb Salad light is to scale back on the bacon, use only the whites of the eggs, and make a low fat buttermilk and light mayonnaise dressing and put a modest amount of blue cheese in the dressing.    I did not get rid of the egg yolk, I used a poached chicken breast instead of deli turkey.  I think Bobby Dean’s low fat blue cheese dressing tastes better.  But this was easy and refreshing meal for a hot-hot-hot day.  Instead of Boston lettuce I used watercress.  I did 2 eggs, but 3 slices of bacon.  

Ingredients:

4 large eggs

3 slices bacon

1 C low-fat buttermilk

1/4 C light mayonnaise 

1 T red wine vinegar

1/2 C crumbled blue cheese

Coarse Salt

2 heads Boston lettuce, torn into bite-size pieces

6 oz deli turkey, diced

4 plum tomatoes, halved, seeded and diced (I used a large slice cut up Farmer’s Market heirloom tomato.)

1 avocado halved lengthwise, pitted, peeled and diced

Directions:

1. Boil the eggs and cook the bacon until crisp.  Peel the eggs and slice with an egg slicer.  Cut up the bacon.
2. In a medium bowl, whisk together buttermilk, mayonnaise and vinegar.  Gently fold in blue cheese; season dressing with salt.
3. I used 2 bowls and but the lettuce on the bottom.  Each bowl got a whole egg, slice chopped tomato, and 1/2 an avocado.
4. I gave Jim more of the bacon and the chicken.