Saturday

My Saturday started early

with all there is to do I am not sure I could do it any other way

hump!  there is always so much to do now

that I'm officially a

"HOMEOWNER"

Yep, that's right, I'll even say it again for those of you

who didn't hear me the first time

HOMEOWNER!!!



My sister and I have decided to make a lovely, sophisticated, and healthy dinner

tonight

...I have yet to find a recipe for anything.

looks like I'll be watching the cooking channel for a few relaxing hours tonight after work

We may even get crazy and make our own sushi.

here are the recipes I had in mind:



Roasted Rosemary and Thyme Chicken

Grilled Veggies and Fresh Cut Fruit

For Dessert......



Recipes:

Roasted Roasemary Chicken:

Ingredients

Olive Oil, 2 tbsp

*Balsamic Vinegar, 2 tbsp

Salt, 1 tsp

Pepper, black, 1 tbsp

Rosemary, dried, .5 tbsp

Roasting Chicken, 1 unit (yield from 1 lb ready-to-cook

Cauliflower, raw, 1 cup

Broccoli, fresh, 1 cup, chopped

*Peppers, sweet, red, fresh, 1 small

Directions

heat oven to 400

In a large bowl combine olive oil vinegar salt pepper rosemary and sugar substitute. Add Chicken and vegetables. Toss until well coated.  Arrange Chicken skin side up in a jelly roll pan. Place vegetables in a single layer around the Chicken.  Roast 40 minutes, until chicken is cooked through and browned. halfway through cooking time flip vegetables over.

Ice Cream Cookie Sandwhiches

Ingredients

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup smooth peanut butter

1/2 cup sugar, plus 1/4 cup for rolling

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

3 bananas, ripe but firm

1 quart of good quality chocolate chip ice cream

Directions

Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium mixing bowl, sift together flour, baking soda and salt and set aside. In a stand mixer with the paddle attachment, cream the butter, peanut butter, sugar and brown sugar until light and fluffy (about 8 minutes). Add egg and vanilla extract and beat until thoroughly combined. Reduce mixer to low, slowly add the flour mixture and beat until just combined.

Using a small ice cream scoop (1 3/4 inch), scoop dough into 1-1/2 inch balls and roll in remaining 1/4 cup sugar to coat evenly and place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12–-15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.

Slice bananas into 1/8-inch thick slices and fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.