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Choose the wine first!

Choose the wine first!

OK! A roasted meal in the oven tonight! In order to make the timing work, start with the dessert and set it aside. Bake it when the meal is done baking.

First, place the potato dish in the oven, next the meat, and finally the asparagus. After they are done roasting, place the dessert in the oven so it will be hot an hour later. Despite what the recipes called for, all were baked in a 400°F oven, 375°F Convection Oven. I have a Convection Oven, so the Potatoes took 50 minutes, the meat 30 minutes, the asparagus 16 minutes and the bread 14 minutes.

Meal Served....YUM!!!

Meal Served….YUM!!!

Menu:

Chicken Kiev

The Serving Line

The Serving Line

Roasted Tricolor Potatoes and Vegetables

Roasted Asparagus

Artisan Rosemary Potato Bread

Apple Crisp

Recipes:

Chicken Kiev (1 9×12 or 2 8×8) raw meat

6-8 chicken boneless, skinless breasts, raw pounded flat

¾ C fine dry breadcrumbs

¾ C (6 oz) grated Parmesan cheese

2  t oregano leaves, dry

½ t garlic powder

¼  t pepper

½ C (1 stick) butter, softened

2 T chopped fresh parsley

3-4 slices pepper jack cheese [½ slice Pepper Jack cheese per breast (purchased in sandwich slices)]

1/2 C butter, melted

Spray pans with cooking spray.

Combine the breadcrumbs, Parmesan cheese, 1 t oregano, garlic powder and pepper.

Combine butter, parsley and 1 teaspoon oregano and mix well.

Place chicken in dishes.

Spread 1 teaspoon of butter mixture across each piece.

Lay 1 strip of Pepper Jack cheese in the center of each chicken piece.

Roll the chicken around the filling and tuck in the ends.

Brush the top of the folded breast with melted butter and sprinkle heavily with the breadcrumb mixture.

Place the chicken seam side down, several inches apart in pan.

Drizzle with any remaining butter.

Cover with plastic wrap and lid. Freeze

AT HOME:

Bake at 350 degrees uncovered for approx. 30-40 minutes if thawed,  1-½ hours if frozen.

Roasted Tricolor Potatoes and Vegetables

Ready to Roast

Ready to Roast

½ lb tricolor baby potatoes

1 onion

1 parsnip

1 turnip

½ red pepper

Juice of one lemon

5 cloves garlic, coarsely chopped

2 T minced parsley

Roasted and Ready to Eat

Roasted and Ready to Eat

2 T chopped fresh basil

2+ T olive oil

½ t salt

¼ t black pepper

Wash vegetables and slice into 1 inch pieces. Mix lemon juice, oil, parsley, basil, salt and pepper together and toss with vegetables. Bake at 350°F for 55 minutes or until tender.

Roasted Asparagas

Before Roasting

Before Roasting

Snap ends off asparagus and place in 7×11 inch baking dish. Toss with 2 T olive oil and sprinkle with 4 cloves coarsely chopped garlic, salt and pepper. Bake at 350°F for 17 minutes, or until al dente.

Extra Special Apple Crisp

6-8 large granny smith apples

3 T orange juice

Topping

½ C butter

½ Cup flour

¼ Cup sugar

¼ Cup brown sugar

1 teaspoon cinnamon

Cut butter and dry ingredients together using a pastry cutter or food processor until crumbly. Set aside. Cut apples with an apple cutter and place into a buttered 9×9 (or equivalent) baking dish. Pour orange juice on top of the apples and tosh together. Sprinkle with prepared topping and bake at 350° F for one hour. Serve warm with ice cream or whipped cream.

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