Sunday, June 1, 2008

Sunday Dinner 6-1-08

On Sundays, I try to make one big meal and then snack on it or have a lighter meal the rest of the day. Roasted chicken, cracked potatoes, asparagus and pudding. It was all yummy!!!

I covered the chicken with some of the new McCormick Roasting Rubs made for chicken. I also added a touch of the Grill Mates for chicken. It was yummy!!!

Cracked Potatoes

12 small to medium Red or Yukon potatoes (I have used a mixture!)

1/2 cup olive oil

2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves

Course sea salt and freshly cracked black pepper

1 clove garlic, sliced

Using a rolling pin or heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.

Over low heat, add the olive oil to a medium-sized heavy bottomed pan, then add the potatoes and thyme sprigs and season generously with he salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly. Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.

Remove the lid and cook for another 2 to 3 minutes, for the condensation to evaporate.

Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

Bacon Wrapped Asparagus
(This recipe is from Leanne, a friend on BakeSpace)

2 lbs. fresh asparagus, cleaned and trimmed

1 lb. bacon ( I used turkey bacon)

1 tablespoon extra virgin olive oil. (I used a spray olive oil)

Salt and pepper

Preheat oven to 500 degrees. Cut bacon in half length wise and wrap around asparagus. Arrange asparagus on a shallow baking sheet and drizzle with oil. Season with salt and pepper and roast in the oven for 8 to 10 minutes or until bacon is crisp, turning if necessary to avoid burning

Raspberry-Barley Pudding

1 3/4 cups water

1/2 cup uncooked barley

1 container (6oz.) Yoplait Original 99% Fat Free French Vanilla yogurt

1/4 cup maple-flavored syrup

1 cup frozen (thawed) reduced fat whipped topping

1/3 cup chopped walnuts, toasted

1/2 teaspoon ground cinnamon

1 cup fresh or frozen (thawed and drained) raspberries

dash of ground cinnamon

additional chopped walnuts, if desired

In a 2 quart saucepan, heat water to boiling. Stir in barley; reduce heat. Cover; simmer about 45 minutes to 1 hour or until tender. Cool completely, about 30 minutes.

in a medium bowl, mix yogurt and maple syrup together. Gently stir in whipped topping. Stir in barley, toasted walnuts and 1/2 teaspoon cinnamon. cover; refrigerate 2 hours.

Stir raspberries into pudding. Sprinkle pudding with a dash of cinnamon and additional walnuts before serving. Makes 6 3/4 cup servings.

1 comment:

Dana Williams said...

So now that I have your blog down, i'm going to be checking this out a lot. I have been oohing and aahing over your cakes and food for the last half an hour. You are so amazingly talented, maybe I could take a lesson or two from you some time.

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