Olympic TV Dinner

So a couple of weeks ago I was watching Best Recipes Ever, where the best Canadian Living recipes are presented by Kary Osmond. On that day, they were making the ultimate TV dinner, which looked so good. Since the only thing on TV for the last two weeks were the Olympics, I thought that I should make an ultimate olympic TV dinner. Unluckily for me, the only thing on during dinner time was women's curling, and we lost the gold medal to Sweden.  Anyhow, I carefully followed all three recipes on the website, and two of them turned out to be really good, while the corn-zucchini saute was so-so. I would suggest stir-frying or steaming your favortie veggies.

Roasted Garlic Mashed Potatoes

2 garlic heads, roasted

4 medium Yukon Gold potatoes

Some milk

Salt and Pepper

Olive oil

1 green onion, chopped

1. Roast garlic in the oven. Follow this link to learn how to do so. 

2. Meanwhile, peel and quarter potatoes. In medium pot of boiling water, cook potatoes until very tender, about 25 minutes. Drain water and leave potatoes in pot.

3. Squeeze roasted garlic over potatoes. Add milk, salt, and pepper and mash until desired texture. If too dry, add more milk. Top off with chopped green onions.

*This is what your roasted garlic should look like when done:

Chicken Fingers with Peanut-Apricot Sauce 

2 boneless, skinless, chicken breasts (about 1 pound)
1 egg
1 tablespoon water
1 cup dry breadcrumbs
2 tablespoons chopped coriander
1 tsp cajun seasoning
1/4 teaspoon salt

Sauce:

1/4 cup apple juice

1/4 cup peanut butter

2 tablespoons apricot jam

1 large garlic clove, chopped

1 1/2 teaspoon vinegar (cider, rice, or white)

1. Slice chicken breasts into small strips. Set aside.

2. In a small bowl, whisk egg and water. In another bowl, combine bread crumbs, coriander, cajun spices, salt. Dip chicken strips in egg, then in bread crumbs, and coat well. Place chicken strips on a greased baking sheet.

3. Bake at 350 degrees F, until crispy and well cooked, about 15-17 minutes.

For Sauce 

1. In a microwaveable, add all ingredients for sauce. Microwave for 2 minutes, stirring after 1 minute.

2. Serve sauce with chicken strips...mmm...

Note: If you have left overs, simply heat chicken in oven and microwave sauce for 1 minute. 

Corn and Zucchini Saute  

1 tablespoon olive oil

4 green onion, sliced

3 small zucchinis (or 2 medium), cubed

1/2 teaspoon dried oregano

salt and pepper

2 cups frozen corn

1. In a large skillet, heat oil over medium heat. Fry green onions for about 2 minutes. Then add zucchinis, oregano, salt and pepper and saute until zucchini is tender-crisp.

2. Add frozen corn and cook until hot.

Click here for original recipe