Two Meals. One Night.
On the fourth day of Jan 2017, I the pregnant lady forgot that it’s time to make dinner...AGAIN. I didn’t take out any meat, and remembered as it was time to get off work. If you’re anything like me you like quick and easy, simplicity with all the best flavors. I remember that I have pasta in the pantry, along with rice for my picky finance, and spinach and ground beef (STILL IN THE DAMN FREEZER). By the time i get home and nap, the meat will have fully thawed.
When i speak on my picky fiance, I speak about all the foods that I love that he hates: spaghetti, red sauce, pasta, mushrooms, onions, just to name a few. He’s more of a chicken lover anyhow. Now if you have picky at home, it’s a little challenge when it comes to dinner time. So for him I took out some chicken wings. Now he may eat the pasta but 10 times out of infinite (and beyond) I’m really not banking on it. Make him mini home style red skin potato fries. Tonight think of it as a two in one deal. Notice: I’m not going to the store to buy any new foods to accommodate the two of us, instead I’m going to use what we have until its time to go grocery shopping again...
For The Wings & Fries:
10 Wings (Thawed, soaked in lemon water)
House Seasoning: Combo of Onion and Garlic Powder, Red Pepper, Black Pepper
2 tsp. of baking powder 1 tsp of salt. (*Baking powder is good to dry out all of the water from the chicken and keep it crispy)
4 medium sized red skin potatoes (plus salt, pepper, and red pepper and a cap full of oil)
Set oven to 425 degrees. Soak chicken in lemon water (a good 20 mins would suffice). Once thawed completely, rinse off, pat dry. Season with 2 tsp of baking powder and 1 tsp of salt, then with house season, or your own seasoning of choice. Place on foiled cooking pan (spray the pan please so much easier to flip chicken). Next prep your red skin potatoes. Wash, peel some of the skin, cut in medium wedge size. Coat with 1 cap full of oil + salt and pepper and for a small kick red pepper). Mix well place on other side of baking pan. Place together in oven, set time for 40 mins (oh i turned the oven up to 450 once i put the pan in the oven) Flip at 20 min mark. In the mean time of this cooking work on the pasta.
For The Pasta:
1/2 to 1 lb Ground Beef
Seasoning: Salt, Black & Red Pepper
1 1/2 cup spinach (mine was bag spinach mixed with kale - need a bit of salt and pepper for taste)
2 tsp of minced garlic
1/4 cup white onion
1 cup of Penne Pasta (2 cups boiling water)
1 14oz Pasta Sauce
Get pot hot before adding ground beef. Cook meat until fully browned, usually takes about 20 mins tops. In the time of cooking meat, in a sauce pan add two cups of hot water, allow to boil with 1 tsp of oil plus a pinch of salt. Once water begins to boil add 1 cup pasta, cook till al dente (usually takes 5-8 mins). Once cooked drain and set to the side. Once meat is brown, drain off oil place to the side. In pot, add 2 tsp of minced garlic and onions, allow to brown just a tad. Add ground beef plus salt and pepper to pot then spinach, once spinach has cooked down add pasta, lastly sauce - turn fire on low-medium heat - literally five mins - then turn off top the pot and allow the steam to do its job. This total took about 35 mins.
