Credits

myWeb-Blog Designs

Friday, October 24, 2008

What's for dinner tonight, dear?

Hubby is off today, so I am thinking of what to make for dinner tonight. I already made a chicken noodle soup for lunch with Italian bread. I checked what's in the freezer and found chicken legs quarters, so I decided to find recipes for it online at Better Homes and Garden and found this recipe. It looks nice and yummy and so I will try this tonight; hope this will turn out good as it appears on the picture:-)!
Chichen with Asparagus and Peas
Ingredients:
1/4 cup ketchup
3 Tbsp. hoisin sauce
4 whole chicken legs, about 2-1/2 lb.
4 slices bacon
2 bunches small carrots with tops, trimmed, or 12 oz. baby carrots
3/4 lb.
sugar snap peas
8 oz. asparagus, trimmed and cut in 2-inch lengths
1 Tbsp. small fresh mint leaves

Directions:
1. For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)
3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken. Makes 4 servings.

2 comments:

Kwagoo said...

this looks really good and interesting. yum.. i want to try it out too!!

was it good? :D

Cecile2 said...

yeah try mo, mujhang masarap di ba ?