139.6 yesterday…137.8 today
It’s the weekend! And I have some fun stuff planned so I’m excited!
On Thursday night, I couldn’t help myself.
I had some eggnog sprinkled with nutmeg…and a little brandy. :)
Yesterday morning’s breakfast was another egg beater burrito on a whole wheat tortilla with a wedge of Laughing Cow cheese and some salsa:
I took the kids to school and then helped out at my son’s Hanukkah party in his classroom. I may or may not have had a couple of doughnut holes.
Afterwards I came home to get the laundry started and then picked up Lisa to take her to sushi to thank her for taking me to get my car (in traffic with her kids in the car).
I had a salad:
Tuna Nigiri:
A yellowtail roll:
And a fancy shrimp tempura roll with spicy tuna:
A little too gorpy that one was but I made due. :)
We went next door to Starbucks for a little coffee treat afterwards.
I picked up the kids from school and came home to get dinner started. I decided to make a nice Hanukkah dinner for the family.
I made my favorite roast chicken (recipe to follow). You MUST try this…the most juicy turkey ever!
Hubby’s favorite: Potato Latkes:
Sautéed green beans with olive oil, garlic, salt and pepper:
My plate:
Delicious dinner! It was a lot of work but it was worth it. I always forget how long it takes to make all those latkes!
I am going to a big holiday cooking class at Great News today and I’m beyond excited!!!!
Roast Chicken With Mustard Thyme Sauce
serves 4
10 1/2 cups water
1/2 cup coarse kosher salt
3 Tbsp honey
2 Tbsp fresh lemon juice
Peel from 1 lemon, cut into long strips with vegetable peeler
1 bay leaf
3 large fresh thyme sprigs
1 (4 1/2lb) whole chicken
Sauce:
2 cups (or more) low-salt chicken broth, divided
1 Tbsp butter, room temperature
1 Tbsp all purpose flour
2 Tbsp whole grain mustard
1 tsp fresh thyme leaves
1. For brine, bring water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in a large pot. Cool slightly, then refrigerate brine until cold. Place chicken in a very large resealable plastic bag or deep bowl; add brine and seal or cover tightly. Refrigerate chicken 6 hours. Drain chicken from brine; rinse and pat dry. Place chicken on a plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
2. Preheat oven to 375 degrees. Truce chicken and place on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170 degrees, about 45 minutes. Let chicken rest 10 minutes.
3. Meanwhile, pour juices from roasting pan into 2 cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 tsp thyme leaves. Season sauce with salt and pepper.
4. Slice chicken and enjoy!
Any fun weekend plans?
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