Ah... Sunday Dinner. It's an American Tradition I shall never grow weary of. My Grandma always believed that Sunday dinner is the most important and requires at least three foods. I've always agreed.
Sunday July 24th 2011 I cooked dinner for Michelle and Ellesse. I call that a party, you can't go wrong with these two. I made a three course dinner (with dessert) and I think it turned out well.
I love a good dinner party. As Ellesse said "You know the food's good when the talking stops." All that really matters to me at dinner parties is knowing that I'm helping nourish someone. I truly love to cook for people and when people enjoy the food it just makes it so much better.
This is the meal I prepared.
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| Herb Roasted Chicken with red potatoes, Sauteed Carrots, Broccoli and Parsnips, and Macaroni and Cheese with Lemon-Lime Mousse for dessert. |
Herb Roasted Chicken Breast with Red Potatoes
Serves 6-8
Ingredients:
4 large boneless, skinless chicken breasts
12 small red potatoes
DaSha's Lemon Pepper Marinade (Recipe follows)
2 fresh rosemary sprigs, chopped
1 tbsp chopped fresh Italian Parsley
Chopped fresh oregano and chives to taste
Lemon pepper
Garlic salt
onion powder
4 tsp ground ginger, divided
2 tsp nutmeg, divided
1 stalk celery
Directions:
1. Pierce chicken and cut potatoes in half. Place chicken and potatoes in marinade for 1-4 hours.
2. Preheat oven to 350. Remove from marinade and discard remaining marinade. Rub 1 tsp of Ginger and 1/2 tsp nutmeg into each breast. Place chicken and potatoes in 9x13 baking dish, sprinkle rosemary, oregano, parsley, and chives evenly over chicken and potatoes. Season as desired with remaining spices. Chop celery and add to dish.
3. Bake for 30-50 min or until meat thermometer inserted into thickest part of chicken reads 165.
DaSha's Lemon-Pepper Marinade
Ingredients:
1 tablespoon lemon zest
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 tablespoon peppercorns, grounded or cracked
1/2 teaspoon salt
1/2 teaspoon ground cloves
Directions:
1. Mix all the ingredients in a large glass bowl. Add your meat of choice (1 lb boneless or 2 lb bone-in). Stir to incorporate, cover and refrigerate for up to 4 hours.
Sauteed Carrots, Broccoli, and Parsnips
Serves 4-6
Ingredients:
4 large carrots, peeled
1 small Parsnip, peeled
1 head broccoli, chopped and steamed
1 garlic clove crushed
2 tbsp olive oil
1 tsp sesame oil
Directions:
1. Julianne carrots (Cut into matchsticks) and dice parsnip.
2. Heat oil in saute pan and add garlic when hot. Remove and discard garlic once browned and add carrots and parsnip saute about 1 min and add broccoli. Cook to desired tenderness.
Macaroni and Cheese
Serves 8-10
Ingredients:
1 1/2 cups uncooked elbow macaroni
1 cup vegetable or chicken broth
3 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/3 cup butter or margarine
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
paprika
1 pinch nutmeg
1/2 cup shredded Cheddar cheese
Directions:
1. Cook macaroni according to the package directions replacing 1 cup of water for 1 cup broth. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in 7x11 dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika and nutmeg.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
AND FINALLY ... DESSERT!
Lemon-Lime Mousse
Serves 4-6
Ingredients:
1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
3 egg yolks
2/3 cup milk
1/3 cup lemon juice
1 tablespoon lime juice
1 1/2 teaspoons grated lemon peel
1/2 teaspoon grated lime peel
1 cup whipping cream, whipped
Directions:
1. In a saucepan, combine sugar, cornstarch and salt. In a bowl, whisk the egg yolks and milk; stir into sugar mixture. Add juices; whisk until smooth.
2. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer, remove from heat.
3. Add lemon and lime peel. Cover surface with plastic wrap; refrigerate until completely cooled. Fold in whipped cream. Spoon into individual dishes. Serve Chilled
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