Tag Archives: garden herbs

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-

Carroll Shelby’s Chili…Make it Hot or Not!

 IMG_8499 chili bowl

This is one of my favorite chili recipes and is perfect for a cozy Sunday night!

Ingredients

1 package Carroll Shelby’s Chili Mix

1 yellow onion, chopped

2 green peppers, chopped

6-8 garlic cloves, crushed

1 can whole kernel corn

1 can organic tomato sauce

2 cups filtered water

2 cans white kidney beans

1 can organic pinto beans

2 lbs ground beef or turkey

2-3 sprigs of garden herbs on-hand, rosemary, French thyme or winter savory

IMG_8411

It’s chili makin’ time folks so let’s get to cookin’!

In a large stockpot, on medium heat, brown the crushed garlic cloves.  Slowly add the ground beef (or turkey) and garden herbs.  Break up the meat with a wooden spoon.  Brown the meat until evenly cooked.  Drain some of the fat juices from the meat mixture.  I like to leave just a tad as this is where most of the flavor comes from.

IMG_8481 bandG-001

In a food processor chop the green peppers and onions; set aside.  You can chop these ingredients by hand but it is much faster using a chopping device.  The Cuisinart mini-prep is a great tool to use here.

Slowly add the tomato sauce and water to the meat, stirring until ingredients are combined.  Add the chopped peppers, onions and kernel corn.  Add the kidney and pinto beans and stir well.

Once all the ingredients are fully combined, add the Carroll Shelby’s spices including the masa.  The masa will make the chili become thicker in consistency.  You can always add a little water to the pot if you feel that it is too thick.  If you’re looking to make a mild chili batch, my advice is to only add half of the cayenne pepper packet.  Season with salt and pepper to taste.

IMG_8485 chili pot

Setting up a toppings bar is a super fun way for children to try different veggies.  Toppings I like to offer are:  sliced avocado, chives, sour cream, shredded mild cheese, chopped onion and chopped tomato.

Most of these items can be purchased at one of my favorite shopping spots, Trader Joe’s.  You can find the Carroll Shelby’s chili mix at any major grocery store.  For the single mamas, freeze any leftovers you may have.  Like I often say, you’ll be glad you did on those “What a day” kinda days!  A batch of chili is great to make the day before you plan to serve.  This will allow time for the flavors to meld together.  Warm buttered tortillas or a nice fresh green salad work well for side dishes.

Watch our YouTube videos on our channel: GinaMisty – http://www.youtube.com/watch?v=0RNf4FN5rMw

Happy Cooking Friends!

Yours Truly with Love and Peace in my Heart,

G-