I’ve made a decision. I am going to redefine the word “rich”.
When I was a kid, we didn’t have a lot of money, on our best months we lived pay check to pay check. I vividly remember standing in line at a Stater Brothers Market as my mother rapidly added the groceries in her head, factoring in coupons, putting back items and trying to feed ten mouths for the month with a thin envelope of cash. I remember thinking I would be rich if I could go to the grocery store and buy anything I wanted.
As I got older I though this was funny, how small my definition of rich was. But why not? Why is rich defined by excess, yachts and handbags that cost 10 grand? I’m going back to my 10 year old definition. We are rich. We have a refidgerator full of groceries, warm beds, we can turn on the heat and air on a whim, and our kids have several pairs of shoes. In many, many, parts of the world, that is rich. Who cares about billon dollar Hampton Hideaways, Rolls Royce and Hermes bags, we have well fed families!
So, in honor of our new found wealth, I have decided to start a Cheap Eats category as a way to expand the limited resource that is our grocery dollars. I’m in the process of making the switch from Director at my previous company, to freelance stay at home mom and I’ve had to adjust the budget, but I still want to eat great food. I don’t want to add two jars and some meat to a crock pot, I want to eat well, but I want it well priced.
Cheap Eats will be food that’ll be fancy enough for company, cheap enough for a budget, and include real-life ingredients with minimally processed foods. I hope you love these Rich People Dishes as much as I do, and never forget to be grateful for all that we have. Check us out, we ‘re rich!
- 1 4.5 lb whole chicken
- 3 tbs softened butter
- 1 lemon, juiced
- 1 tsp pepper
- 1 tsp salt
- 1 lbs red potatoes (cut into quarters)
- 2 tbs olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 lb Green Beans, trimmed and cut in half
- 1 tbs oil
- 1 tsp balsamic vinegar
- ½ tsp pepper
- Preheat the oven to 425.
- In a small bowl mix together the lemon juice, butter, salt and pepper.
- Rinse the chicken and pat it dry.
- Rub the chicken all over with the butter (under the skin as well as over).
- Place chicken in a roasting rack inside a roasting pan.
- Roast in a 425 oven for about 1 ½ or until the internal temperature reaches 165.
- About 10 minutes before the chicken is finished, start the potatoes.
- Add 2 tbs olive oil to cast iron skillet over medium high heat until hot but not smoking.
- Add the potatoes, one of the cut sides down.
- Cook until browned, about 3 minutes.
- Push each piece of potato over, toggling it onto its un-browned cut side.
- Cook for about one minute, remove from heat.
- Once the chicken is cooked, remove from oven and allow to rest.
- Transfer the potatoes to the oven, reduce heat to 375, allow to cook until fork tender, about 10 minutes.
- For the Green beans, heat a skillet over high heat with 1 tbs olive oil until hot but not smoking. Add the green beans, toss until starting to blister. Add the balsamic and cook until the balsamic has reduced and the green beans have softened, add the pepper.
- Once the chicken has rested (about 10 minutes) transfer to a cutting board and carve.
Note about the chicken: If you have never roasted a chicken, you should start. It’s fairly easy to buy a whole roasting chicken for about $1 to $2 a pound. They are cheap, healthy and easy. For a step by step on how to roast a chicken, check out my How To Roast A Chicken post.
Cheap Eats: Roasted Chicken, Green Beans and Potatoes Feeds 4 for $10