I caught the last day of a sale at the grocery store yesterday: Milk for $1.97 (I usually pay $3 a gallon); 10-lb bags of chicken legs for $3.90. I don't really know from chicken legs -- I usually buy the boneless, skinless breasts -- but my guess is that 39 cents per pound of anything is a good deal in this day and age! So I bought two bags. (If anybody's got any chicken leg recipes, feel free to post them for me in the comments section as I've now got 20 lbs of chicken to dispose of.)
It's a good thing I saved a few bucks on milk and meat, because I opened the cell phone bill this morning (the cell phone bill that generally runs between $60 and $65, and has once gone as high as $140, I think) to see the numbers -- brace yourself, kids -- $234.55.
I really, really, really hope that number is a mistake. I haven't looked into it yet -- I feel so daunted! -- but I hope we didn't talk a couple hundred dollars' worth during peak hours. Yikes.
That'll teach us to keep in touch, I guess.
~RCH~
6 years ago
1 comment:
Wow...that's a HUGE phone bill. Who have you been calling oh woman who hates the phone?? ;)
Here's a bunch of chicken leg recipes. I haven't tried any of them, but they had lots of good reviews and they sounded easy. Let me know if you make any!
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Caramelized Baked Chicken Legs/Wings
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Delicious! Kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven.
2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2-3 garlic cloves, minced
salt and pepper
Directions:
Preheat oven to 180 degrees Celsius.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
Could also use wings or pork ribs.
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Crockpot Curried Chicken Legs
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This is an easy way to prepare curried chicken in the crockpot. I like to serve this with rice pilaf and assorted veggies.
6 chicken legs
1 cup chopped onions
1/2 teaspoon curry powder
1 tablespoon butter (i use unsalted, real butter)
1/4 cup orange marmalade
Directions:
Salt and Pepper chicken and brown chicken legs slightly in skillet.
Spray crockpot with cooking spray.
Place chicken in crockpot and pour in all ingredients.
Cook on low for 6-8 hours.
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Ragout of Chicken Legs
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Mashed potatoes are a must so you can puddle on the sauce and let it soak in.
4 even-sized chicken legs with thigh
1 tablespoon olive oil
3 tablespoons butter
2 tablespoons flour
1/2 cup chicken stock
1 cup red wine vinegar
1 tablespoon sugar
1 clove garlic, crushed
1 shallot, finely chopped
1 bay leaf
salt & freshly ground black pepper
2 tablespoons madeira wine (you can substitute apple juice for the wine)
Let the chicken legs sit at room temperature for 20 minutes.
Heat the oil in a large skillet and add the butter.
When the butter melts, brown the chicken legs a few at a time over a medium-high heat until they are all browned.
Remove them from the pan and sprinkle in the flour.
Cook, stirring, for 4 minutes, then pour in the chicken stock, wine vinegar, sugar, garlic, shallot, bay leaf, salt, pepper and Madeira.
Bring the liquids to a boil, then replace the chicken legs skin side down and cover the pan.
Let the liquids return to the boil, then lower the heat and let the chicken simmer gently for 15 minutes or until the legs are cooked through.
Transfer the chicken legs to a platter and cover with foil; keep warm.
Let the sauce return to a rolling boil and let it bubble vigorously until it is reduced by half.
Remove the bay leaf and spoon the sauce over the chicken legs.
Serve at once.
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