More Color On My Plate

So my wife’s pottery group came over for dinner this evening. It was kind of last minute, so we figured it would be easy to throw some chicken on the grill. I had found a pepper recipe just this morning so it seemed like the perfect chance to try it. If I didn’t like them at least they wouldn’t go to waste. I made southwestern chicken and also some Italian chicken marinated in Italian Dressing.

If you don’t have a BBQ pan for your grill, I suggest you get one. It made it very easy to cook the peppers and keep them off the grill itself so they didn’t burn.

Members of the pottery group brought some salads and such to round out the meal. I wasn’t going near salad, but one of them had a carrot vinaigrette. Since I liked the honey glazed roasted carrots I decided to try some.

I let the peppers cook as long as the chicken since I’m not really sure how long they cook.  As far as I could tell, they looked about the same as any picture of peppers that I’ve seen so I figured they were done.

So when it came time for dinner, I had the most color on my plate than I can recall having in a very long time. I had a southwestern chicken sandwich, carrot vinaigrette, and roasted peppers. OK, maybe I didn’t take a lot of them, but I wasn’t sure I’d like them.  Well, I didn’t like the carrots at all. The peppers were interesting. I didn’t care for the texture. I’m not sure if it’s because they were slimy or crunchy. That made it a little hard to take. However, the taste was not bad. I won’t say I like them, but I do think I can work with them. Maybe a different recipe or maybe cooking them a little more (or less) to change how hard or soft they are.

Do you have any suggestions on how I might prepare peppers so that  will like them? Let me know.

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Honey I Like the Carrots

Well I went ahead and tried the Honey Glazed Roasted Carrots tonight while at a friend’s place in Virginia. Her daughter is graduating High School tomorrow so my wife and I did all the cooking.

I used Morton’s Natures Seasons instead of salt and pepper. They came out ok but I may have to cook them a little longer so the bigger pieces cook through. They had a nice sweet after-taste. I would definitely make these again. They were easy to make which is a plus too.

Honey Glazed Roasted Carrots Recipe

I found this recipe and I think I might just be bold enough to give it a try sometime soon. I don’t care for carrots, but since I have a sweet tooth, I’m hoping the honey will make them more bearable.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 3 cups
Serving Size: 1 cup each

Ingredients

  • 4 carrots, peeled
  • 1 tbsp butter, melted
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper, ground

Instructions

  1. Preheat oven to 425
  2. Line a baking sheet with aluminium foil and spray with cooking spray.
  3. Set aside.Peel your carrots, and slice into thirds and slice again vertical. You want the carrots to be the same size.
  4. In a small bowl whisk together butter and honey and pour over carrots.
  5. Season with salt and pepper.
  6. Place on baking sheet and roast for 15 – 20 minutes or until carrots are tender.

Nutritional Info

Calories: 69.9, Total Fat: 1.9 g, Cholesterol: 0.0 mg, Sodium: 280.6 mg Potassium: 266.1 mg, Total Carbohydrate: 13.6 g, Dietary Fiber: 2.3 g Sugars: 9.5 g, Protein: 0.8 g

via Honey Glazed Roasted Carrots | Peanut Butter and Peppers.

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