There is something about a good dinner party…oh, I mean meeting. Yes we had a meeting and that part went well. But I really do love hostessing. I enjoy setting the table pretty, having delicious food roasting in the oven, and seeing my guests enjoy themselves. There is something wonderful about knowing that people enjoyed themselves and that you got to contribute to that.
Tag Archives: carrots
It begins!…again! I had a goal a while back to have a dinner and a tea once a month. I have decided to start this once again. This month I chose to host a meeting at my house over dinner. So I spent yesterday cleaning (hence the lack of posting), and today I will be putting the finishing touches of a lovely dinner.
My goal, anytime I have someone over for tea or for food is to make them feel welcomed and blessed by the experience. It is a lot of work but it is so rewarding.
The menu is a roasted chicken dish that has chicken, potatoes, and carrots. Very home comforts style food. My guests are bringing the salad and dessert. I do plan on making iced tea and possibly a hot tea to go with dessert. I haven’t decided on the flavor of either yet but here are the choices I have narrowed it down to:
Green tea with fresh mint and lemon balm
Mixed fruit teas
or my expensive but favorite iced tea: Strawberry and Blueberry Iced Tea
The last one is expensive because it is a Teavana blend of Strawberry Lemonade (not actually lemonade) and Blueberry Bliss Rooibos. When making iced tea you need to use twice the normal amount of tea due to the fact that you will be adding ice to it, so when I make iced tea I usually use my less expensive brands.
I have found this fantastic tea from the Spice and Tea Exchange called White Rose Tea, it is one of my favorites. But I may also make a fresh herbal, due to the late hour it will be, out of mint and lemon balm (my specialty homegrown tea).
Now I just need to figure out how to decorate the table!
This is a recipe that I believe I got from a Raley’s magazine. I apologize that I don’t remember exactly, I had tore it out of a magazine and so I do not have the actual source.
I recently tested this recipe on some dinner guests (normally a bad idea to try and untried recipe on guests, but it worked out well for me in this case) and I loved it! It was so fast and easy to do. It took me a little longer in prep because I was using a whole chicken and had to watch a youtube video on how to quarter a chicken. In spite of that it was still quite fast. I was able to have the table set and kitchen cleaned quite a while before the guests arrived.
I also could not find Yukon Gold potatoes and wasn’t certain which ones were yellow fleshed so I grabbed bag of small potatoes that looked yellow to me. They were delicious. It also took a trip around the vegetable aisle before I saw the word Parsnip and found out what they looked like. They only had one choice at my store, some very fat Parsnips, so I grabbed two. It was plenty.
The original recipe didn’t have Rosemary, that was my addition.
Makes 4 Servings
Prep Time: 10 Minutes
Cook Time: 50 Minutes
One 3 1/2 to 4 pound chicken quartered, rinsed, and patted dry
2 1/2 tablespoons Olive Oil
5 Yellow Fleshed Potatoes cut into 4 wedges (Like Yukon Gold)
4 Thin Carrots peeled and cut into 2 inch length
4 Thin Parsnips peeled and cut into 2 inch length
10 Thyme Sprigs
2 Rosemary Sprigs or 2 Tablespoons dried Rosemary
Preheat oven to 425 degrees. Rub chicken with 1/2 tablespoon oil, salt and pepper. Roast for 10 minutes. While that is roasting toss the veggies with the remaining 2 tablespoons oil, salt and pepper. Place veggies around chicken, sprinkle with herbs. Roast until tender, approximately 40 minutes.
Plan To Salivate