Ushering in November

Ushering in November with a delicious Sunday dinner 

Hoisin Barbecue Chicken

Potato Salad with Snap Peas 

Apple Grape Salad with Mixed Greens

 Puff Pastry with Apples, Vanilla Ice Cream and Butterscotch Sauce    

Hoisin Barbecue Chicken

Cook's Notes: It should be noted we don't eat like this every night.😀 We had company. 

Chicken can either be baked or grilled

Basting sauce can be made up ahead of time.

Ingredients:

• 4 chicken breasts
• 1-1/2 cups buttermilk
• 3/4 cup barbecue sauce (I used Sweet Baby Rays Vidalia Onion)
• 3/4 cup hoisin sauce
• 1/3 cup green onions, diced 
• 2 tablespoons sesame seeds

Directions:

• Mix hoisin sauce and barbecue sauce. Set aside. 
• Marinate chicken in the buttermilk for two hours. Drain meat in a colander.
• Line a baking sheet with foil. Place chicken on the foil. Baste with sauce and sprinkle with sesame seeds and green onions. Grill or bake for about 30 minutes. Baste meat a couple of times.

Herbed Potato Salad with Snap Peas and Celery  

Ingredients 

• 3 lbs. red potatoes
• 3 tablespoons apple cider vinegar
•  3/4 cup each mayonnaise and lite sour cream
•  1 tablespoons Dijon mustard
• 2 teaspoons each of dill and parsley flakes
• 3/4 cup red onion
•  8 oz. snap peas, blanched and halved
• 3/4 cup diced celery
• 3 chopped hard-boiled eggs
• Salt and pepper to taste 

Directions:

• Cook 3 lbs. quartered red potatoes in salted simmering water for 12 minutes until tender. Drain.
• Toss potatoes with 3 tablespoons of apple cider vinegar in a bowl. Let the potatoes cool.
• Mix mayonnaise with 1 cup sour cream. Add Dijon mustard, dill and parsley flakes, diced red onion, snap peas, and hard-boiled eggs.
• Salt and pepper to taste. 
• Refrigerate for at least 4 hours. 

Mixed Greens with Apples, Grapes, Cashews, Cucumbers and Dried Cranberries

Cook's Notes: The amount of ingredients depends on the servings needed.

Ingredients:

• Grapes
• Diced apples
• Dried cranberries 

• Diced Cucumbers
• Cashews
• Greens (romaine  and spinach) 

 Maple Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/3 cup pure maple syrup
• 1 teaspoon apple pie spice
• 1/2 teaspoon cinnamon 
• 1/8 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Directions:

• Place all dressing ingredients in a blender and mix well. Store in a screw-type jar and refrigerate until needed.

Puff Pastry with Caramelized Apples and Butterscotch Sauce 

Cook's Notes: This recipe deserves a whole posting by itself as it was that good. Look for it on Monday.