We are pretty much moved into the new kitchen. There are some details and punch list items to go, and the outside is not finished yet. But the cupboards are full, the pantry is stocked, and we are up and running.
The only trouble is that I don't feel moved in -- I am afraid to use anything in the new kitchen. I don't want to hurt it or make it messy. We have to force ourselves to put dirty dishes on the counter or cook on the stove. It will get broken in eventually, but I am still white-gloving for a while.
Our first meal in the new kitchen was a favorite that we've missed -- Jalapeno Chicken. I'll give the recipe below, but it is stupid easy. It doesn't really count as a recipe since it is only one step more complicated than "apply heat to food."
JALAPENO CHICKEN
Pre-heat oven to 375. Pour a little olive oil in a roasting pan. Put chicken parts in a single layer. Drumsticks work very well, but any parts will do. Drain a can of whole jalapenos ("escabeche" style -- with the carrots) and evenly distribute the peppers and carrots in between the chicken pieces. (Save the juice to marinate something else later.) The ratio should be roughly one pepper for each piece of chicken. Cook until the chicken is really brown, one to two hours. Turn the chicken once if you remember.
This is a yummy and super easy way to make chicken. The chicken gets some spiciness from the jalapenos, but not a lot. The peppers themselves get all roasted and gooey and are delicious served on the side as a condiment to the chicken. The leftover peppers are good on many things -- scrambled eggs, grilled cheese sandwiches, hamburgers, etc.
Part of this kitchen remodel involved creating access from the kitchen door to the "terrace" on top of our garage. That stage of the project also wrapped up this week and we were able to, at long last, put our patio table up there and use that outdoor space. My parents and stepdaughter were the first to enjoy dinner with us out there.
WEEKEND COOKING
