Receta Chicken, Roasted Veggies, Cream Sauce, Cole Slaw, Cheese Salad

A day to spend in the kitchen –

This morning I decided to make my coleslaw for today. Using a simple hand grater I shredded my cabbage and carrot and grated a bit of sweet onion to add to it. For the dressing – (eye balling it all)

In a small bowl, combine:
About 2 T. sugar
2 – 3 T. white vinegar – whisk to dissolve

Whisk in:
Kosher salt and cracked black pepper (to taste)
A drizzle of vegetable oil (about 2 T.)
About 1/3 cup mayo (salad dressing is fine – but I had mayo opened already in the fridge)

Whisk well, pour over cabbage mixture, mix well; cover and refrigerate until dinner time.

As far as the cabbage mix –

3 – 4 heaping cups cabbage, shredded
½ large carrot, shredded
A few tablespoons grated onion

I didn’t want to make too much.

Moving on to the “chicken department”

You just have to love buying packages of Tyson chicken thighs – I swear it. You never know just how much of what is tucked under the perfect looking thighs. I know I cut off more than a pound of fat and excess skin from them – and I only purchased eight of them. You grab a thigh out of the package and there is enough skin on them to wrap around them twice! But I trimmed them of excess skin and fat, thoroughly washed in cold water with salt – twice, and rinsed well; pat dry.

Placed in my roasting pan and drizzled with olive oil, turning to coat. Seasoning:

Kosher salt
Cracked black pepper
Parsley
Garlic
Just a bit of onion powder

I seasoned the inside first, turned and seasoned the skin side; covered with foil and roasted at 350* F. for about 1 3/4 hours or so until done.