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:
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Roasted Rosemary and Thyme Chicken
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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.
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