Sunday Dinner

Today as we were making a dessert, Joe suggested that we take a picture and then we could post it on our blog. I was happy that he liked my blog enough to want to post on it and also enough to stake a claim to it. :) I love my husband!

As I mentioned before, we got a whole bunch of apples from our friend. Besides eating a few, the first thing we made with them was

Apple Cobbler Crisp


















We actually made dessert first, but for dinner we made Roasted Chicken with Ginger, Chile and Lime. It was a delicious recipe from Everyday Foods. Thanks, Martha Stewart!














Roasted Chicken with Ginger, Chile and Lime
2 tablespoons plus ½ teaspoon butter, at room temperature
1 shallot, finely chopped (about 2 tablespoons)
1 piece (2 inches long) fresh ginger, peeled and finely chopped (about 2 tablespoons)
1 tablespoon finely chopped pickled jalapeño chile
1 tablespoon fresh lime juice
2 teaspoons ground coriander
Coarse salt and ground pepper
1 whole chicken (3 ½ pounds)
2 large onions, thickly sliced
1 lime, cut into 8 wedges (optional)
1. Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeño, lime juice, coriander, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.
2. Preheat oven to 425°. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining ½ teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
3. Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175°, 50 to 60 minutes. Transfer chicken to a cutting board, and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
4. On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

Per serving: 557 calories; 34 grams fat; 50.4 grams protein; 10.3 grams carbohydrates; 1.9 grams fiberNote: After taking it out of the oven, let the chicken rest at least 10 minutes. This will make the meat moister and easier to carve.