bringing old recipes to life

So today I decided to take some of my favorite recipes and threw a spin on them.

I started off with boiled chicken, then my popcorn cauliflower, a cabbage salad, and baked potato chips.

For the chicken, normally I bake the individual pieces with barbecue sauce, but I was trying to think of a way to get the moist, tender chicken of a slow roast, but without drying it out.

When I thought about it, I realized the most moist chicken I know of is chicken from good old fashion chicken soup. So I strained the leftovers from a pot of chicken soup into another pot, added a whole onion cut into half. threw in two bay leaves, about a cup of water, some salt and pepper, some oregano, and thyme.

As for the chicken itself, I rubbed a whole chicken with salt, pepper, onion powder, garlic powder, and thyme. and placed it in the pot, breasts down.

I, then, cooked the chicken for about two and a half hours on low heat.

Next, I made my popcorn cauliflower recipe, but once the cauliflower was done cooking I added it sauteed asparagus that I thinly sliced diagonally.

Once I cut up the asparagus, I lightly coated them with about a teaspoon olive oil. then added 3 cloves of garlic, diced, and some salt and pepper.

My next dish was a purple cabbage slaw. I used about a pound of pre-shredded purple cabbage from a bag, then added about 3 to 4 cups of red seedless grapes, cut in half, some sesame seeds, and a 1/4 cup of both teriyaki sauce and balsamic vinegar.

And if that wasn't enough, I also made baked potato and sweet potato chips. Out of everything, these were probably the easiest to make and the dish that was finished the fastest.

I took two regular and one huge sweet potato, cut them using my trusty mandolin on the middle setting. I cut them right into a bowl of water to wash them off, so they don't stick together when they cook. Then, I laid them flat, one layer per tray, on a cookie sheet with foil, but first I sprayed the foil so that the potatoes don't stick to the foil. then I lightly coated them with salt and stuck them in the oven at 500 degrees until the potatoes start to brown.