I can't wait to do this! The warm, handmade chips are what always lure me into my favorite Mexican restaurants!
Friday, November 13, 2009
Wednesday, November 11, 2009
Serves 4 ~ Prep time: 10 min ~ Total time: 1hr
- 1 whole chicken (3 1/2 lbs), cut into 8 pieces and breasts halved crosswise
- 2 fennel bulbs, fronds removed, bulbs cut into wedges
- 4 shallots, halved lengthwise
- 1/2 cup fresh sage leaves
- 3 T EVOO
- 2 T cider vinegar
- coarse salt and ground pepper
- 2 Gala or Fuji apples, cored and quartered
Preheat oven to 450 degrees with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15-20 minutes more.
per serving: 567 cal; 31.3 g fat (7.2 g sat fat); 43.9 g protein; 27.7 g carbs; 5.7 g fiber.
Sunday, November 8, 2009
Since we will all be home on Wednesday and we travel for Thanksgiving, we decided to spend our day making our own Thanksgiving meal. We have never done it before, so we have decided to stick by the experts for most of it.
Salsa and black bean chicken from freezer with rice
Macaroni and Cheese from freezer with broccoli
Wednesday: Veteran's Choice ~ Thanksgiving dinner
- Salt and Pepper Turkey, Everyday Food November 2009, p. 119 ~Very good! The turkey stayed moist and flavorful. Butter rubbed under the skin will do that!
- Bread stuffing with sage, Everyday Food November 2009, p. 120 ~ Solid stuffing. I think next time we would use a recipe with more add-ins.
- Bourbon Sweet potatoes, Everyday Food November 2009, p. 122 ~ A total winner! We would definitely make these again!
- Our own Roasted brussels sprouts with leeks and rosemary ~ We just didn't get to adding the leeks and rosemary, so we just had them roasted with olive oil, salt and pepper. They were great.
- Green Bean Casserole, Everyday Food November 2009, p. 125 ~ We made this with rice milk, so it was definitely healthier than the norm. We both agreed that it is worth it to fry your own shallots, but we might just use the canned soup next time... if we make it. It doesn't really say "Thanksgiving" to either of us.
- Balsamic-glazed pearl onions, Everyday Food November 2009, p. 126 ~ These were amazing! I am still dreaming about them and they were definitely healthier than the traditional creamed variety.
- Martha Stewart Cranberry Fig Relish ~ Very good. We make this every year. I am not sure I really notice the figs. I may be just as well to leave them out from now on.
- Luxurious Masshed Potatoes, Everyday Food November 2009, p. 24 ~ We didn't get to these and we didn't miss them. Neither of us care too much about mashed potatoes.
- Fannie Farmer Apple Pie ~ We didn't make this until Friday. It was good enough. We used a little too much shortening and not enough apples. We'll know for next time.
Friday: Leftover sandwiches/wraps on way to Cape
Saturday: on Cape
Sunday: On Cape
Baked Chicken with apples and fennel, Everyday Food November 2009, p. 146
Roasted fingerling potatoes