For a side dish/snack/dessert, you could do Pink Salad (OMG YUM; tried and true), but not sure if it meets your no raw needs:
Pink Salad
12 oz. Cool Whip 1 can Eagle Brand Sweet Condensed Milk 1 can Cherry Pie Filling (usually @ 20 oz) 1 20 oz. crushed pineapple drained well 1/2 - 1 cup chopped nuts (I usually do pecans, but walnuts would work too, or none at all)
Cut cherries in half, checking for pits as you go. Drain pineapple very well, as in as in mash out as much juice as possible; otherwise it could be too thin/runny. Mix all ingredients together in a large bowl until thoroughly incorporated. Cover with plastic wrap; refrigerate. If there are leftovers, it freezes fantastically.
Pumpkin Mousse would be a good side or palate-cleanser after the main meal...or just anytime
( ... )
In a roasting pan, add your favorite veggies. I usually add quartered potatoes and onions, and about 25 sprigs of thyme. Season with salt, pepper, olive oil, and make sure everything is covered evenly and spread on the pan.
Take your chicken, wash and dry it. Season liberally inside w salt and pepper. I stuff half a head of garlic, a whole lemon cut in half, and a bunch more thyme in the cavity but you can literally do anything you want. Season the skin w butter and more salt and pepper. Sit on top of the veggies and put into your 425 degree oven.
For a 4lb bird I leave it in for an hour and a half. Test to see if the juices between the breast and leg run clear. Remove from pan, let rest for 15 mins and serve with the veggies and whatever other side you want. My in-laws love this and always act like its a huge deal to make even though it's really easy.
I'm in TX too, I sympathize with your heat pains...
I agree with the roasted chicken. If you've got it down, which I think anyone who eats chicken should-since it's so easy and so crowd-pleasing, it's a great idea.
I've been making lots of veggies on my grill lately! I have one of those screens you can use for fish, and I use it so nothing falls through the grates. My best so far: Fresh brussels sprouts, carrots and parsnips; slice the sprouts in half, peel and cut the carrots and parsnips in sticks, about the same size as when putting them in a roast (I sliced mine into ovals; they were too thin & dried out a bit too much). Cook the carrots and parsnips partway in the microwave, toss it all with olive oil and your favorite seasoning (I used Mrs. Dash, either original or the garlic & herb; can't recall which), then spread them on the screen; turn them once, and keep an eye on them, because they will blacken amazingly!
The sprouts were all blackened/charred on one side when I took them off the grill, but they tasted FANTASTIC. The carrots & sprouts were just a bit charred on the edges, but they tasted just as good! I drizzled a bit more oil on, and NOMMED.
Comments 20
Pink Salad
12 oz. Cool Whip
1 can Eagle Brand Sweet Condensed Milk
1 can Cherry Pie Filling (usually @ 20 oz)
1 20 oz. crushed pineapple drained well
1/2 - 1 cup chopped nuts (I usually do pecans, but walnuts would work too, or none at all)
Cut cherries in half, checking for pits as you go. Drain pineapple very well, as in as in mash out as much juice as possible; otherwise it could be too thin/runny.
Mix all ingredients together in a large bowl until thoroughly incorporated. Cover with plastic wrap; refrigerate. If there are leftovers, it freezes fantastically.
Pumpkin Mousse would be a good side or palate-cleanser after the main meal...or just anytime ( ... )
Reply
Reply
They are ah-may-zing. And so easy too. Mmmm, now I'm craving and my stash is 12 miles away in my freezer. LOL
Reply
Reply
In a roasting pan, add your favorite veggies. I usually add quartered potatoes and onions, and about 25 sprigs of thyme. Season with salt, pepper, olive oil, and make sure everything is covered evenly and spread on the pan.
Take your chicken, wash and dry it. Season liberally inside w salt and pepper. I stuff half a head of garlic, a whole lemon cut in half, and a bunch more thyme in the cavity but you can literally do anything you want. Season the skin w butter and more salt and pepper. Sit on top of the veggies and put into your 425 degree oven.
For a 4lb bird I leave it in for an hour and a half. Test to see if the juices between the breast and leg run clear. Remove from pan, let rest for 15 mins and serve with the veggies and whatever other side you want. My in-laws love this and always act like its a huge deal to make even though it's really easy.
I'm in TX too, I sympathize with your heat pains...
Reply
Reply
Reply
Reply
Reply
My best so far: Fresh brussels sprouts, carrots and parsnips; slice the sprouts in half, peel and cut the carrots and parsnips in sticks, about the same size as when putting them in a roast (I sliced mine into ovals; they were too thin & dried out a bit too much). Cook the carrots and parsnips partway in the microwave, toss it all with olive oil and your favorite seasoning (I used Mrs. Dash, either original or the garlic & herb; can't recall which), then spread them on the screen; turn them once, and keep an eye on them, because they will blacken amazingly!
The sprouts were all blackened/charred on one side when I took them off the grill, but they tasted FANTASTIC. The carrots & sprouts were just a bit charred on the edges, but they tasted just as good! I drizzled a bit more oil on, and NOMMED.
I also do this with potato wedges.
Reply
and for dessert, this is lovely
http://www.letsdishrecipes.com/2011/06/frozen-lemon-dessert.html
here's a photo of mine
( ... )
Reply
Leave a comment