We had dinner plans for later this evening, which was why Jason had to go out...nothing like leaving things to the last minute. Dinner went great, the munchkins were so excited to see Cousin Hailee, Uncle Skunk and Auntie Amber.
I made the dessert, we wanted something cool...it has been in the 80's again lately, and easy. Doesn't get any easier than this one I found on Pinterest LOL. This is the poor man's ice cream cake...or the kitchen challenged woman's ice cream cake LOL.
You need a pan, 16 ice cream sandwiches, 16oz cool whip (and yes for those Family Guy fans out there every time I say cool whip it is pronounced coool wwwhhhip LOL) a jar of hot fudge (warmed,) a jar of caramel and chopped pecans.
Layer 8 ice cream sammies on the bottom of the pan, then top with half the cool whip.
Drizzle some hot fudge and caramel on top, then layer 8 more sammies.
Put the rest of the cool whip on top, more hot fudge and caramel, then top with the pecans. Cover and freeze for at least 30 minutes. Mmm!
Then the real chef got busy in the kitchen. Jason made Herb citrus roasted chicken with a side of oven roasted red potatoes and asparagus. Oh man!
We were feeding 4 adults and 5 kids so you may need to adjust a bit...only 1 serving was left over, which Jason snagged for lunch at work tomorrow LOL.
You need:
1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley ((why is good old sage always left out Har Har Har))optional.)
Directions:
Preheat oven to 400 degrees F.
In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
For the potatoes...
1 1/2 lbs red potatoes cut into chunks.
2 TBs extra virgin olive oil.
4 cloves garlic thinly sliced.
4 Tsp dried rosemary.
4 Tsp dried thyme.
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces.
Pepper to taste.
Directions:
-Preheat oven to 425 degrees.
-In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
-Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
The kiddos were starving and started making up silly huddle rhymes and "Go team" all hands in cheers LOL.
Dinner and dessert were fantastic. The kids all headed back outside to play and burned off the extra calories. They came in hot and sweaty...yuck LOL. They also came in with big plans for the girls to do a sleep over soon at Hailee's, their first ever. Xander is pretty sad that the boys don't get to go...but we will be sure to do some fun stuff with them. I don't think the girls will end up making it all night, especially Hayden, good thing we only live 5 minutes away. Hopefully we get it set up for one day in the next week or two, the girls are so excited!
I forgot to share this little funny from the other day. The kids have watched Princess and the Frog probably 30 times. Tonight for the first time Lily and Xander started crying when Ray got squished. Now Xander has declared he will be a bug Doctor when he grows up. My boys will make a great pair...Jericho will squish the bugs, and Xander can patch them up LOL.
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