Friday, December 22, 2006

Fox-Point Marinated Chicken with Mashed Potato and Cauliflower

I was feeling especially creative a few nights ago, so I decided to try a few new things. First, I made my first stab at using my newest Penzey's Spice, Fox Point Seasoning, as a marinade. I blended it with lemon juice, olive oil, and another new spice, Shallot Salt. Mike grilled the chicken, and I decided to be a bit more experimental for the other new dish. I read in a magazine about mashing cauliflower like you would mashed potatoes, so I decided to blend potatoes and cauliflower together, with some sour cream and cheddar cheese thrown in. For a vegetable, I decided to go with something safe - steamed broccoli!

The verdict
The Fox Point Seasoning made for a very good marinade. We did end up sprinkling more of the Shallot Salt on the chicken, though. In fact, it was so good, we ended up using it on the potatoes and broccoli, too! I'm glad I decided to add cheese to the potato/cauiflower mixture, it turned out very well. I think if I do this again I'll make sure to cook the cauliflower very well, because while I couldn't taste them, the texture was still there. Overall, I give this meal 4 stars for taste and 3 stars for health.

Now for dessert! I bought the ingredients to make this cake for Mike's birthday, but I never had the chance to make it until now. It was so easy!! It's just lemon pudding on the bottom and yellow cake mix on top. It sure was good, though! We've been snacking on it since I made it, and it's good right out of the oven and chilled!

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