Sunday, January 27, 2008

Sinful Eclair

I'm unsure where I acquired this simple, sinful recipe, however, I am quite sure that this is the most requested by my husband anytime he has a sweet tooth. It is so rich, but irresistable. It's by far the easiest dessert to whip up. The hardest part is waiting the 6-7 hours to let it sit and meld before serving.

Chocolate Eclair

2 pkgs Graham Crackers
2 3oz boxes vanilla instant pudding
2 cups milk
1 can Sweetened Condensed milk
8 oz cool whip
1 16oz tub chocolate frosting

Line the bottom of a 9x13 glass pan with graham crackers.

In a large bowl, combine pudding mix, condensed milk and milk with a hand mixer until smooth. (approx 2 minutes). Let sit in refrigerator 5 minutes and fold in cool whip.

Spread 1/2 of pudding mixture over graham crackers. Top with another layer of graham crackers. Spread remaining pudding mixture, and top with final layer of graham crackers.

Spread frosting over the top layer of graham crackers. I melt this in its tub in the microwave for 30 seconds, stir and then pour.

Make sure you let this set 6-7 hours in the fridge prior to serving. (this softens the graham crackers).

Perfect Roasted Chicken

This is by far our favorite Roasted Chicken. It's simple, elegant, and bursting full of flavor. I can tell you that I've tried many recipes, but this one I go back to EVERY time. The chicken will baste from the inside out!! It's from Marcella Hazan's Essentials of Classic Italian Cooking. Only 4 ingredients. I think you will love it too!!

(I'm new with the food photography...feel free to leave comments and critique or give advice!!)

Lemon Roasted Chicken

1 3-4 lb Whole Roasting Chicken
2 small lemons
Salt & Pepper

Preheat oven to 350. Wash chicken thoroughly, sit at a tilt for 10 minutes and let excess water drain. Pat dry with paper towels. Remove the hanging fat. (sounds gross, doesn't it).

Sprinkle a generous amount of salt & pepper on the inside and outside of the chicken. Wash the lemons and dry with a paper towel. Soften lemons by rolling them back and forth on the counter with the palm of your hand. Puncture each lemon with a round sturdy toothpick at least 20 times.

Place both lemons in the cavity. Close cavity well and secure it with toothpicks. (close it well) Tie the legs together with kitchen string. (I used twine didn't hurt)

Place the chicken in a roasting pan, breast side down. Do not add any fat, this is a self basting process and the chicken will not stick to the pan. Cook for 30 minutes, turn, trying not to puncture the skin. If kept intact, the chicken will swell. (don't worry, if it doesn't, the flavor won't be afftected.

Cook another 30-35 minutes. Turn the heat up to 400, and cook an additional 20 minutes.

Let the chicken rest approx 15 minutes. The juices are absolutely delicious!! You can spoon it over the chicken slices.