Let Me Entertain You
One of the all time BEST things about Mr. FixIt is this…he LOVES to have guests over as much as I do. I know it’s hart for you to believe but…I love to talk with people and learn about them and visit and tell stories. We had dinner guests three times this week. What a blessing it is to share a table with friends and family.
We started with an appetizer of baked brie en croute with fig jam. It sounds like something complicated but it wasn’t. I bought it at Sam’s, baked it at 375 for 20 minutes. Done!
Our dinner guests brought salad and I served it with hot rolls and an aioli of crushed herbs, salt, pepper, more of that wonderful Chardonnay Garlic infused olive oil drizzled over top, and a small pool of both Mango pulp and Blueberry vinegar. Yummmmm!
For the main course, I roasted two chickens. I did something completely different. I stuffed them with whole garlic cloves, quartered onions, and wedges of lemon. I trussed them up with kitchen twine, rubbed the sling with Chardonnay Garlic Olive Oil and sprinkled them with fresh ground pepper, ground pink Himalayan salt, more garlic, rustic herbs, and crushed rosemary. I placed a parking rack in a roasting pan and baked them at 350 for a little over 2 hours. OMGosh! When I cut into that chicken and the aroma of lemon and garlic hit the air? Wowza! It was awesome.
I accompanied the meal with fresh steamed broccoli with mashed potatoes and gravy (Sam’s ready made Yukon Gold Mashed Potatoes and Teay’s Valley Cream gravy made this part of the prep fast and easy.)
Dessert was homemade Gluten Free Bread Pudding with a dollop of French Vanilla Ice Cream. It was pretty heavenly!
Served with a Pinot Noir or my personal favorite, Fré dealcoholized wine, this was a meal fit for royalty. And it really wasn’t that difficult, or expensive, to throw together.
Here’s the recipe for the dessert. Bon Appetit!
Gluten Free Bread Pudding
6-8 slices of stale gluten free bread, cubed 4 eggs 2 cups milk 3 tablespoons Splenda blend brown sugar 1/2 c. Stevia for baking 1/2 tsp. Cinnamon 1/4 tsp. Apple Pie Spice 1 tsp Vanilla 1/2 tsp salt 3-4 big handfuls of raisins About 2/3 c. chopped pecan4 T. butter, melted
Cube bread and place in prepared baking dish. In this case, I used an 8” iron skillet sprayed with Baker’s Joy.
Add raisins and pecans.
Mix the rest of the ingredients and pour over bread. Using a fork, press the cubed bread down into the egg mixture to moisten it thoroughly. Drizzle the melted butter over the top. Bake in a preheated 350 degree oven till the top begins to brown and the filling is springy to the touch. Serve warm with ice cream.
❤️
“Behold, I stand at the door and knock. If anyone hears my voice and opens the door, I will come in to him and eat with him, and he with me.” Revelation 3:20 ESV