MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Thyme Roasted Chicken w/Fingerlings
Categories: Poultry, Herbs, Citrus, Potatoes
Yield: 4 Servings

4 ts Oil
1 ts Dried thyme; crushed
1/2 ts Kosher salt
+=OR=+
1/4 ts Regular salt
1/4 ts Fresh ground black pepper
1 lb Fingerling potatoes; halved
- lengthwise
4 sm Skinned, boned chicken
- breast halves
2 cl Garlic; minced
1 Lemon; thin sliced
Snipped fresh thyme

In a very large skillet heat 2 teaspoons of the oil over
medium heat. Stir 1/2 teaspoon of the dried thyme, the
salt, and pepper into oil. Add potatoes; toss to coat.
Cover and cook for 12 minutes, stirring twice.

Stir potatoes; push to one side of skillet. Add the
remaining 2 teaspoons oil to the other side of skillet.
Arrange chicken in skillet alongside the potatoes. Cook,
uncovered, for 5 minutes.

Turn chicken. Sprinkle garlic and the remaining 1/2
teaspoon dried thyme over chicken. Arrange lemon slices on
top of chicken. Cover and cook for 7 to 10 minutes more or
until chicken is no longer pink and potatoes are tender.
If desired, sprinkle with snipped fresh thyme.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

MMMMM

... Murphy's First Law: nothing is as easy as it looks.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sparkling Rose Blueberry Floats
Categories: I scream, Fruits, Wine, Citrus, Herbs
Yield: 6 Servings

3 c Blueberry Granita
1 pt Purchased coconut gelato (2
- cups)
2 tb Honey
2 c Fresh blueberries
750 ml Bottle sparkling rose or
- club soda; chilled
1/2 c Very thin sliced fresh basil
- leaves

MMMMM---------------------BLUEBERRY GRANITA--------------------------
1 c Water
3/4 c Granulated sugar
2 ts Lemon zest
6 c Fresh blueberries
2 tb Lemon juice
1/2 c Sparkling rose wine

Prepare and freeze Blueberry Granita.

In a medium saucepan bring water, sugar, and lemon zest
just to boiling over medium heat, stirring to dissolve
sugar. Remove from heat; transfer to a large bowl. Freeze
for 15 minutes.

Meanwhile, puree 4 cups of the blueberries and lemon juice
in a food processor until nearly smooth. Strain berry
puree through a fine mesh sieve; discard solids. Stir
blueberry puree and 1/2 cup rose into syrup (chill
remaining rose until needed). Pour mixture into a 3-quart
rectangular baking dish. Cover and freeze for 1 hour.
Scrape sides with a fork. Cover and freeze for 2 hours
more or until firm, scraping down sides once. Store in
freezer for up to 3 months.

MAKE FLOATS: Scoop granita and gelato into six 10 to 12
oz. glasses. Top each with a drizzle of honey and some
blueberries. Pour rose over each. Garnish with basil and
serve immediately.

Makes: 6 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

... Nothing is work unless you would rather be doing something else.
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