Pork tenderloin roasted with apples and onion; brussels sprouts, tossed with sea salt, olive oil and red grapes and then roasted; potatoes (yup, roasted); roasted corn on the cob; and carrots Vichy (not roasted, but really, really good anyway).
Still, before the feast, there were to be munchies – grapes, veggies, hummus, dips, and this tasty, tasty little nibble:
•2 cans whole water chestnuts, drained
•1 lb bacon
•1/2 cup teriyaki sauce
Pour the teriyaki over the water chestnuts in a container and add water to cover. Let marinade for at least two hours.
Bake at 375º for thirty minutes.
How easy was that?
OH, and after all the munchies and all the dinner – cake!
Thanks, Sue & Vicki for a lovely Silver Palate Carrot Cake!