BBQ Chicken, Fingerling Potatoes, & Croissant Bread Pudding

For dinner last night I made the BBQ chicken, fingerling potatoes and the croissant bread pudding. All together this was a super fast meal to make. I was nervous to make my own BBQ sauce because I had never done that before but it really wasn’t hard. I will say, when Ina says there are a lot of ingredients, take her word for it! The upside to the many ingredients was that they were all generally things that I already had (with the exception of hoisin sauce, which was totally new to me). I think in the future I will use a little less vinegar so the sauce is less tangy. I had never heard of fingerling potatoes before, but I think I have a new favorite potato! This was my kind of recipe: put it on the stove and leave it! This required very few ingredients and little of my time. I used organic ruby crescent fingerling potatoes and they were delicious and creamy.

BBQ Chicken (page 120) & Fingerling Potatoes (page 159)

Following dinner I served the croissant bread pudding. To be honest I have never liked bread pudding in my life until I tried some at the first Barefoot Contessa Cookbook meeting. Someone made it and it was delicious. Not being the biggest raisin fans, I omitted those but I agree with whoever recommended substituting them with chocolate chips (or even butterscotch chips) and will try that next time. I sprinkled a little bit of powdered sugar on top and it was delicious- even better this morning for breakfast ;-)

Croissant Bread Pudding page 192