Spatchcocked lemon chicken

More or less the same as this, but without the shallots:

http://www.marthastewart.com/953786/roast-spatchcocked-lemon-chicken

Added granulated garlic in seasoning both sides. Used convection @425 for 1 hour. Some of the under-lemons started to blacken, so I covered those parts of the pan with crumpled foil. Added sliced new potatoes at the 30 minute mark until end of resting. Green beans for something green.

The lemons under the skin and under the bird made this thing amazingly good. Will make again for sure next time I do a chicken.

Leftover sauteed chicken & orzo --> Lemon chicken soup

Made buttered orzo and sauteed chicken yesterday...

Today, I took half a carton of low-sodium chicken broth and 1 teaspoon of Better-than-bouillon chicken flavor and brought to low boil.

Added cooked orzo (~1 cup) and simmer for 5.
Added leftover chicken (~1/2 lb) and simmer for 5.
Added pinch of oregano and celery seed and juice from 1.5 lemons.

Simmer for 5.
Serve.

Tasted almost exactly like avgolemono but without the thickness you'd get from the egg. Really good for leftovers.

Pork tenderloin two ways

1. Bacon-wrapped

1.5 lb pork tenderloin, seasoned with salt, pepper, garlic powder, wrapped in 1 lb bacon. Went onto a rack over a sheet pan at 400 (convection) for ~25 minutes until bacon was pretty crispy all over, then broiled for 5 minutes until quite crispy. Rest for 10.

2. Pinchos Morunos

https://www.177milkstreet.com/recipes/pinchos-morunos

Essentially followed this entirely, minus ground coriander, which I didn't have and subbed dried oregano added to the sauce early so it could reconstitute.

Served both with Jasmine rice and steamed broccoli.

Bacon-wrapped pork was excellent as expected, just medium.

Pinchos morunos were very nice and well-seasoned, but a bit dry. Good and different flavor for me.

Lazy grilled cheese with turkey cold cuts for dinner.

Then heated the ham I had defrosted to eat over the next couple days.

Ribeye with Cajun boiled potatoes

1. quick cured two inch thick steaks in sea salt for over an hour.
2. rinsed.
3. dried for 15 on paper towels.
4. salt, pepper, garlic powder.
5. sear in butter and canola on both sides then into 350 oven for 8 minutes.
6. took out, put a pat of butter on each, and tented for 10 while making crap frozen creamed spinach.

made this recipe, but smaller and without really measuring:

http://www.realcajunrecipes.com/recipe/boiled-cajun-potatoes/

result: potatoes just like at Deanie's in New Orleans! steaks amazing! probably wouldn't do the cure on ribeye again though. didn't need it.