Dinner de lish!
2/28/2010
So Lauren and I decided to make a slow cooked dinner for sunday night - the last day of February. It satarted with the idea I had to make rosemary roasted potatoes...then blossomed from there! We tried to come up with different ideas that would work well with the potatoes and give us a full and balanced meal - and this is what we came up with : )
*
ROASTED ROSEMARY POTATOES
Ingredients
6 to 8 large Yukon gold potatoes cut into large chunks
4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Directions
Preheat the oven to 375 degrees F.
Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately
LEMON BASIL [VEGGIE] CHICKEN
1/2 c. Puritan oil
1/4 c. lemon juice
2 tbsp. white-wine vinegar
1 tsp. grated lemon peel
2 cloves garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 c. chopped fresh basil or 1 tbsp. dried basil
2 whole chicken (veggie) breasts, skinned, boned, halved (about 1 1/2 lbs.)
In small bowl, combine oil, lemon juice, vinegar, grated lemon peel, garlic, salt, pepper and basil (makes about 1 cup marinade). Put chicken in shallow baking dish and cover with marinade. Marinate chicken, turning once, for 30 to 45 minutes or overnight. Refrigerate until ready to cook.
Meanwhile, prepare charcoal for grilling or heat broiler. Grill or broil chicken 4 inches from heat, turning once, until lightly browned on the outside and just cooked through, 3 to 4 minutes per side. Transfer to serving dish. Garnish with lemon slices and fresh basil leaves. TIP: Orange juice and grated orange peel can be substituted for the lemon. Makes 4 servings.
Nutrition information per serving: Calories: 150; Total fat: 5 g; Saturated fat: 1 g; Cholesterol: 70 mg; Sodium: 60 mg.
GRILLED PEARS
Ingredients
1 large ripe pear
2 tablespoons butter (SMART BALANCE!)
1 tablespoon brown sugar per pear
1/2 teaspoon cinnamon powder
1 teaspoon crushed nuts (pecans or walnuts)
Preparation
Wash and slice pears lengthwise removing the pit. Combine the butter, brown sugar, cinnamon and crushed nuts. Pour combined mixture into tin foil (formed in a bowl like shape), and place pears on top, using a cooking brush to get the mixture on all parts of the pears. Once they are fully covered with the mixture, wrap up the pears and mixture tightly in the foil.
Cooking Directions
Set in oven with the chicken for the last 15 minutes of it's cook time. Serve HOT!
HONEY ROASTED PECANS
(For dessert with our Rose Wine Sorbet!)
Ingredients
2 cups pecan halves, shelled
1/4 cup honey
Directions
1Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
2In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
3Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.
Bon Appetit!
2/28/2010
So Lauren and I decided to make a slow cooked dinner for sunday night - the last day of February. It satarted with the idea I had to make rosemary roasted potatoes...then blossomed from there! We tried to come up with different ideas that would work well with the potatoes and give us a full and balanced meal - and this is what we came up with : )
*
ROASTED ROSEMARY POTATOES
Ingredients
6 to 8 large Yukon gold potatoes cut into large chunks
4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Directions
Preheat the oven to 375 degrees F.
Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately
LEMON BASIL [VEGGIE] CHICKEN
1/2 c. Puritan oil
1/4 c. lemon juice
2 tbsp. white-wine vinegar
1 tsp. grated lemon peel
2 cloves garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 c. chopped fresh basil or 1 tbsp. dried basil
2 whole chicken (veggie) breasts, skinned, boned, halved (about 1 1/2 lbs.)
In small bowl, combine oil, lemon juice, vinegar, grated lemon peel, garlic, salt, pepper and basil (makes about 1 cup marinade). Put chicken in shallow baking dish and cover with marinade. Marinate chicken, turning once, for 30 to 45 minutes or overnight. Refrigerate until ready to cook.
Meanwhile, prepare charcoal for grilling or heat broiler. Grill or broil chicken 4 inches from heat, turning once, until lightly browned on the outside and just cooked through, 3 to 4 minutes per side. Transfer to serving dish. Garnish with lemon slices and fresh basil leaves. TIP: Orange juice and grated orange peel can be substituted for the lemon. Makes 4 servings.
Nutrition information per serving: Calories: 150; Total fat: 5 g; Saturated fat: 1 g; Cholesterol: 70 mg; Sodium: 60 mg.
GRILLED PEARS
Ingredients
1 large ripe pear
2 tablespoons butter (SMART BALANCE!)
1 tablespoon brown sugar per pear
1/2 teaspoon cinnamon powder
1 teaspoon crushed nuts (pecans or walnuts)
Preparation
Wash and slice pears lengthwise removing the pit. Combine the butter, brown sugar, cinnamon and crushed nuts. Pour combined mixture into tin foil (formed in a bowl like shape), and place pears on top, using a cooking brush to get the mixture on all parts of the pears. Once they are fully covered with the mixture, wrap up the pears and mixture tightly in the foil.
Cooking Directions
Set in oven with the chicken for the last 15 minutes of it's cook time. Serve HOT!
HONEY ROASTED PECANS
(For dessert with our Rose Wine Sorbet!)
Ingredients
2 cups pecan halves, shelled
1/4 cup honey
Directions
1Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
2In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
3Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.
Bon Appetit!
Mmmmmmmm
ReplyDeletei miss this dinner. it was bomb
ReplyDelete