The first pack or chicken (there's 2 quarter legs in each pack) I cooked them in a pan on the stove. It was so smokey and oil splattered everywhere making a huge mess, not to mention splattering on me. All the herbs on the burned and the inside wasn't even cooked yet. The chicken was pretty tender, but it has TOO much herbs!
I cooked the sweet potatoes (my favorite) and onions and stir fried them, the sweet potatoes were crunchy. These were pretty good.
The next day, I put the rest in my slow cooker and cooked it for 6 hours on low. I ate some and it was tender too but it was really oily and salty. I put the leftovers in the fridge and the next day there was so much solidified fat and I scraped them and put it in the trash. There was so much Rosemary herbs that it was hard to eat. It was still oily and really salty.
I think I should have rinsed off all the herbs off the chicken before putting it in the slow cooker, I'm not a big fan of rosemary and this chicken had a lot of it.
My BF put a coating of beer brat mustard sauce
salt
pepper
fresh lemon juice
I put these on the grill pan and cooked them thoroughly just to be safe since I got them clearanced. I was surprised that when I cooked these, it didn't make the house smokey. This is my first time doing the cross grill marks, they were awesome.
I also bought a bag of southern green on clearanced at Fresh & Easy and stir fried them. So here it is, grilled yellowfin ahi tuna steak on a bed of southern greens garnished with a lemon.
The southern greens were a little dry, next time I'll use baby spinach (my favorite).
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