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Wednesday, October 1, 2008

Everyday with Rachel Rhea

Once upon a time, my best friend and I decided we should start a restaurant. Since my first name is Rachel and her last name is Rhea, we decided to call it Rachel Rhea's. Both names are spelled differently than Rachael Ray, so that's not copyright infringement...right?

Back to the present - last night I made one of Rachael's recipes, Honey-Mustard Chicken With(out) Potato Wedges. It was quite good and a nice change from my regular barbecue sauce. The lime juice in the marinade gave it a little bit of a tangy taste, but it wasn't overwhelming.

I marinaded it for around one hour, then grilled it on my stovetop grill pan. With steamed broccoli and Annie's Organic Shells & Cheese:




The shells & cheese was my first Annie's purchase. I didn't think it was spectacular, but I do like that it's organic and it went well with the meal.

Instead of Rachael's potato wedges, I made squash "fries." They were a big hit with the boyfriend! I tossed them in olive oil, salt, and pepper and baked for around 25 minutes at 400 degrees. My trick to getting them really crispy (which I read in a magazine article years ago) is to bake them on crumpled aluminum foil.



Also, my free Kashi cookie sample came today! It was a nice perk after a boring day. I've had this kind before, but a free sample is always good. I had mine this afternoon with some cashew butter.


I hope everyone has a great night!

4 comments:

Gina said...

those "fries" look awesome-- i'll definitely have to try that one!
YOUR KASHI COOKIE CAME TODAY?!? maybe mind will be here tomorrow.. i'll be waiting by the mailbox for it haha

emily said...

those fries look wonderful. do you know why the crumpling makes a difference?

Rachel said...

Emily - I'll be honest and say I can't remember why it makes a difference, but it really does! Just crumple it in a ball, then open it back up and lay it flat on a pan.

HangryPants said...

The squash fries look so good!

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