In other news, I absolutely love sauerkraut. The other day we browned up a seasoned pork loin, poured half a jar of sauerkraut on top, sprinkled paprika on it, and then cooked it the rest of the way through in the oven.
We served it with perogies, sour cream and sriracha.
Another recent dinner was a one pot meal - roasted chicken with veggies.
I am a little bit obsessed with crispy chicken skin.
I think I might have a problem.
When you roast a chicken or turkey, do you eat the skin?
(If not, send it my way)
(Seriously ... like FedEx it)