Monthly Archives: April 2015

Lemons All Around…A’ La Chicken!

lemon chicken 3

When life gives you a lemon tree with miraculous lemons, the recipes are endless!  A perfect spring dish for the family!

Ingredients

3 tablespoons grated lemon peel, 2-3 lemons

1 ½ cup lemon juice

3-4 twigs of thyme, leaves chopped or 2 teaspoons dried thyme

2 cloves garlic, crushed

2 shallots, finely chopped

1 ½ teaspoon salt

1 teaspoon pepper

3-4 boneless skinless chicken breasts

½ cup melted butter

1-2 lemons, thinly sliced

1 bunch fresh parsley, finely chopped

1 package angel hair pasta

Olive oil

Parmesan cheese, grated

Now let’s get to cookin’!

Preheat oven to 400 degrees.

In a small bowl, combine the lemon peel, lemon juice, thyme, garlic, shallots, salt and pepper.  Place the chicken breasts in a baking dish and cover with the lemon marinade.  Make sure the chicken is coated well.  Place foil or plastic wrap over the dish and refrigerate for at least 6 hours.  Set a timer, if possible, to turn the chicken over in the marinade a few times.  When making this dish, I refrigerated the chicken overnight.

Lightly brush chicken with the melted butter.  Bake chicken uncovered for 25 minutes.  Turn chicken over and coat with marinade.  Lower oven to 350 degrees and cook for another 30 minutes.  All ovens vary in temperatures, so use a meat thermometer if you have one.

Cook the pasta as directed on package.  Drain well and place pasta back into the pot.  Drizzle with olive oil and parmesan cheese.  Arrange a nice bed of angel hair pasta on a serving platter, place chicken on top and garnish.  Surround with the lemon slices and sprinkle with the chopped parsley.

Save the lemon marinade for additional sauce.  This is a tangy recipe and some may like it more than others.  Add a little flour to the sauce for a thicker consistency and whisk well.  Serve a fresh green salad with vegetable toppings and dinner is served!!!

A funny story about Lemons All Around…I once, at a restaurant, asked the waitress, “Can we please have water with lemons all around?” gesturing for everyone at the table.  When she returned, we each received a glass of water with lemons wedges, approximately 6 around the rim, and a straw.  I couldn’t help but giggle, busting up with laughter, as I realized just how literal statements can be taken!  What I meant was…water with a lemon wedge for the entire table.  I still laugh out loud when I say, “It’s a lemons all around kinda moment!”

Happy Cooking friends!

Deviled Eggs…With A Hot Pink Beet Vibe!

 

deviled egg final 1

Easter time is a time for eggs and a time for eggs is, Easter Time!

Ingredients

12 large white or brown eggs, range free is best

¾ cup mayonnaise

1-2 tablespoons Dijon or yellow mustard

1-2 teaspoons white vinegar

½ teaspoon paprika

¼ teaspoon cayenne pepper

3-4 twigs French thyme, garden fresh

Salt and pepper to taste

1 jar cut beets in vinaigrette, Trader Joe’s

beet juice           boiled eggs

Hippity Hop here’s how we did it!

In a large pot, fill ½ way with lukewarm water.  Gently place the eggs in pot.  Bring to a boil about 15-18 minutes and remove from heat.  Drain hot water and fill with cold water adding ice cubes.  This process is often called an, ice bath.  Let the hard-boiled eggs cool completely before removing the shells.  Dunking the egg in cold water, often helps with the shell removal.

Using a sharp knife, halve eggs lengthwise and remove yolks.  Set the yolks aside in a medium bowl.  I clean my knife with a towel after each cut of an egg.  I find this helps with achieving a clean cut egg white.

Fill a small shallow bowl with the vinaigrette beet juice, carefully placing whites in bowl.  Let the whites soak for about an hour.  Remember to turn over a few times, so that the juices dye all of the egg.  I used beet juice as a safer alternative to food coloring.  Don’t forget to wear an apron as you don’t want to stain your clothes.

eggs dying                     egg station

Mash the yolks with a potato masher or fork.  Mix the mayonnaise, mustard, white vinegar, paprika, cayenne pepper, salt and pepper.  Mix all these ingredients well.

Because Isabella and I are big on presentation, we used a Wilton cake icing tool.  You can also use a pastry bag.  Fill the tool with the yolk mix and slowly pipe into egg whites.  Garnish with fresh french thyme leaves and paprika.

Deviled eggs on Easter is a family tradition that has been carried on for generations.  I’m happy to teach my daughter Isabella, and she was fascinated by the dying process.  It was a great learning experience for all!

Happy cooking friends and enjoy!

With Love and Peace in my Heart,

G-