A gorgeous dish, it really should have a fancy name…a little wine, lemon and a handful of sun-dried tomatoes spark up gorgeous green beans, chicken and a few potatoes. Fingerling potatoes or Yukons are perfect but a red potato makes a great budget stand in. And everything is napped with that bright sauce. Shhh…don’t tell anyone how simple this dish is and they’ll think you’re a genius.
This year I was looking for something a bit different to round out the Thanksgiving dessert table – and here it is. A two layer pumpkin pie, On the bottom, a rich caramel custard, and on the top a cinnamony pumpkin mousse. And it’s all topped off with an extravagant layer of toasted meringue.
I just love a simple, rolled truffle, don’t you? Well, I won’t turn down one with a gorgeous chocolate coating, but for making, you can’t beat these, tossed in confectioner’s sugar or cocoa, and besides, we all know the center is the best part anyway, right?
Are you like me? When you’re waiting at an office or for an appointment, do you read all the food magazines first? And if there aren’t any, do you read others from the back to front because the recipes are in the back? That’s exactly how I came across this recipe from Better Homes and Gardens* for Stuffed Chicken Roast. I practically drooled over it! I was obsessed – I knew I had to make it!
For once I don’t have too much to say about a recipe – only that I became utterly enamored with the idea of this when I was leafing through a Midwest Magazine. I was wowed! Perfect for fall, perfect for Thanksgiving and perfect for me! The recipe makes eight servings, but for these photos, I made a smaller version.