LEMON CHICKEN:
http://www.annies-eats.com/2010/04/15/lemon-chicken/ -- original link
2 Tbs. Lemon Zest
1/3 C. fresh Lemon Juice
2 Cloves garlic, crushed
2 tsp. fresh thyme
1 tsp. fresh rosemary, minced
1 tsp. salt
1 tsp. black pepper
2 - 4 lbs. bone-in chicken thighs or drumsticks (*I used boneless skinless breasts and reduced cooking time)
2-3 Tbs. melted butter
Place everything in a large ziploc bag and shake to distribute marinade. Refrigerate and let marinate for 1-2 hours.
Preheat oven to 425'
Remove chicken from marinade and place in a baking dish (skin side up if using skin-on). Brush each piece with butter (or just put a sliver on top of each piece.) Reserve extra marinade.
Bake 50-55 minutes until done. Halfway through pour remaining marinade over chicken. Once finished cooking, cover with foil and let rest for 10 minutes. Serve with leftover pan juices.
**I changed this a little bit. I extracted the pan juices from the roasting pan and put them in a saucepan and boiled them for quite awhile to reduce just a bit then I added just a bit of cream to give it a little ....mmmph.
GARLIC HERBED SPAGHETTI
Boil spaghetti as per box instructions.
Meanwhile in a skillet melt some butter....1/2 - 1 stick depending on how much pasta you have. Throw in some crushed/minced/diced garlic and let cook down in the butter. Once pasta is ready, add pasta to skillet with butter and garlic and a few drizzles of olive oil (enough to help coat the noodles) and add herbs of your choice (parsley, basil, even spinach,...), cracked fresh pepper, and some parmesan cheese. I used just a tiny bit of basil that night, but it wasn't quite enough. Serve with the Lemon Chicken and the Lemon Chicken sauce.
SALAD WITH NECTARINES AND SPICY PECANS
SALAD:
Mixed Greens or Spinach (whatever you like)
Sliced Nectarines
Crunchy Bacon, chopped
Dressing
Pecans
DRESSING:
3 Tbs. finely chopped onion
3 Tbs. Balsamic Vinegar
1 tsp. Sugar
2 tsp. fresh lemon juice
2 tsp. olive oil
1 tsp. Dijon mustard
1/2 - 3/4 tsp. salt (taste it)
1/2 tsp. pepper
Combine all ingredients. If needed, I sometimes drizzle in a little more olive oil...this is a really strong dressing so I sometimes tone it down.
PECANS:
1/4 c. powdered sugar
1/2 tsp. salt
1/4 tsp. ground allspice
1/8 tsp. nutmeg
1/8 tsp. cayenne
1 c. pecan halves
Combine all of the dry ingredients (sugar thru the cayenne) in a bowl and stir til mixed well.
Rinse pecans with cold water and drain with a sieve or colander. Immediately add the pecans to the sugar mixture and toss well to coat.
Arrange pecans on a cookie sheet coated with cooking spray (sometimes I line it with foil first and then spray with cooking spray.)
Bake at 350' for 10 minutes (or until starting to get golden and smell cooked)stirring occasionally.
Let cool. Chop as coarsely as desired.
*I frequently make extra of these b/c they're so good to snack on.
LAVENDER SHORTBREAD:
http://purplefoodie.com/lavender-shortbread-and-some-changes/#.Ujen0sacdyW -- original link
1 c. flour
2 Tbs. cornstarch
1/4 tsp. salt
3/4 - 1 tsp. dried lavender (more is NOT better)
1/4 c. sugar
1/2 c. butter
1/2 tsp. vanilla extract
Preheat oven to 325' and lightly grease a 9" springform pan.
Whisk together all the dry ingredients to combine.
Add in the vanilla and butter -- cut in to combine.
(It will look like coarse crumbs...don't worry, it will still come together.)
Place the crumbs in the springform pan and press it down with your hands.
Score with a knife (I cut around 16 wedges.)
Sprinkle liberally with sugar to cover the top (don't worry if it covers your score marks.)
Bake 25 minutes or until slightly golden.
Transfer to a rack to cool for just a few minutes.
Remove the springform and cut on score marks. Let finish cooling.
THYME ROASTED GRAPES ON GRILLED BREAD WITH FRESH RICOTTA
Slice any good crusty/hearty bread you like and lightly brush with just a wee bit of olive oil. Grill til slightly crunchy and get some good grill marks. Set aside.
RICOTTA:
http://www.goop.com/journal/make/102/brunch-with-the-barefoot-contessa -- original link
4 c. whole milk
2 c. heavy cream
1 tsp. kosher salt
3 Tbs. white wine vinegar (or apple cider or just white...)
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a heavy bottomed pot.
Stir in the salt.
Bring to a boil over medium, stirring occasionally.
Turn off the heat and stir in the vinegar.
Let rest 1 minute while it curdles.
Pour mixture into the cheesecloth lined sieve and let drain at room temperature for about 20- 25 minutes. (You may need to pour off some of the liquid every now and then if it is about to touch the bottom of your sieve.)
If you like ricotta a little more moist, don't drain as long.
If you like it more....firm/thick, drain it longer.
Transfer to a bowl discarding the liquid and the cheesecloth. Cover with plastic wrap and refrigerate.
Will keep for 4-5 days. (It will get firmer as it cools off in the refrigerator and seem to thicken just a bit more.)
THYME ROASTED GRAPES:
http://www.alexandracooks.com/2011/09/07/lunch-roasted-grapes-with-thyme-fresh-ricotta-grilled-bread/ -- original link
Preheat oven to 450'
Spread cleaned grapes onto a baking sheet.
Drizzle with olive oil. Sprinkle with salt. Use your hands to toss and combine.
Add in a few sprigs of fresh thyme.
Roast for 7-9 minutes or until they grapes start to pop and release some juices (kind of like roasting small tomatoes...)
Remove any stems from the thyme.
Best when served warm....WAY better when warm.
http://www.annies-eats.com/2010/04/15/lemon-chicken/ -- original link
2 Tbs. Lemon Zest
1/3 C. fresh Lemon Juice
2 Cloves garlic, crushed
2 tsp. fresh thyme
1 tsp. fresh rosemary, minced
1 tsp. salt
1 tsp. black pepper
2 - 4 lbs. bone-in chicken thighs or drumsticks (*I used boneless skinless breasts and reduced cooking time)
2-3 Tbs. melted butter
Place everything in a large ziploc bag and shake to distribute marinade. Refrigerate and let marinate for 1-2 hours.
Preheat oven to 425'
Remove chicken from marinade and place in a baking dish (skin side up if using skin-on). Brush each piece with butter (or just put a sliver on top of each piece.) Reserve extra marinade.
Bake 50-55 minutes until done. Halfway through pour remaining marinade over chicken. Once finished cooking, cover with foil and let rest for 10 minutes. Serve with leftover pan juices.
**I changed this a little bit. I extracted the pan juices from the roasting pan and put them in a saucepan and boiled them for quite awhile to reduce just a bit then I added just a bit of cream to give it a little ....mmmph.
GARLIC HERBED SPAGHETTI
Boil spaghetti as per box instructions.
Meanwhile in a skillet melt some butter....1/2 - 1 stick depending on how much pasta you have. Throw in some crushed/minced/diced garlic and let cook down in the butter. Once pasta is ready, add pasta to skillet with butter and garlic and a few drizzles of olive oil (enough to help coat the noodles) and add herbs of your choice (parsley, basil, even spinach,...), cracked fresh pepper, and some parmesan cheese. I used just a tiny bit of basil that night, but it wasn't quite enough. Serve with the Lemon Chicken and the Lemon Chicken sauce.
SALAD WITH NECTARINES AND SPICY PECANS
SALAD:
Mixed Greens or Spinach (whatever you like)
Sliced Nectarines
Crunchy Bacon, chopped
Dressing
Pecans
DRESSING:
3 Tbs. finely chopped onion
3 Tbs. Balsamic Vinegar
1 tsp. Sugar
2 tsp. fresh lemon juice
2 tsp. olive oil
1 tsp. Dijon mustard
1/2 - 3/4 tsp. salt (taste it)
1/2 tsp. pepper
Combine all ingredients. If needed, I sometimes drizzle in a little more olive oil...this is a really strong dressing so I sometimes tone it down.
PECANS:
1/4 c. powdered sugar
1/2 tsp. salt
1/4 tsp. ground allspice
1/8 tsp. nutmeg
1/8 tsp. cayenne
1 c. pecan halves
Combine all of the dry ingredients (sugar thru the cayenne) in a bowl and stir til mixed well.
Rinse pecans with cold water and drain with a sieve or colander. Immediately add the pecans to the sugar mixture and toss well to coat.
Arrange pecans on a cookie sheet coated with cooking spray (sometimes I line it with foil first and then spray with cooking spray.)
Bake at 350' for 10 minutes (or until starting to get golden and smell cooked)stirring occasionally.
Let cool. Chop as coarsely as desired.
*I frequently make extra of these b/c they're so good to snack on.
LAVENDER SHORTBREAD:
http://purplefoodie.com/lavender-shortbread-and-some-changes/#.Ujen0sacdyW -- original link
1 c. flour
2 Tbs. cornstarch
1/4 tsp. salt
3/4 - 1 tsp. dried lavender (more is NOT better)
1/4 c. sugar
1/2 c. butter
1/2 tsp. vanilla extract
Preheat oven to 325' and lightly grease a 9" springform pan.
Whisk together all the dry ingredients to combine.
Add in the vanilla and butter -- cut in to combine.
(It will look like coarse crumbs...don't worry, it will still come together.)
Place the crumbs in the springform pan and press it down with your hands.
Score with a knife (I cut around 16 wedges.)
Sprinkle liberally with sugar to cover the top (don't worry if it covers your score marks.)
Bake 25 minutes or until slightly golden.
Transfer to a rack to cool for just a few minutes.
Remove the springform and cut on score marks. Let finish cooling.
THYME ROASTED GRAPES ON GRILLED BREAD WITH FRESH RICOTTA
Slice any good crusty/hearty bread you like and lightly brush with just a wee bit of olive oil. Grill til slightly crunchy and get some good grill marks. Set aside.
RICOTTA:
http://www.goop.com/journal/make/102/brunch-with-the-barefoot-contessa -- original link
4 c. whole milk
2 c. heavy cream
1 tsp. kosher salt
3 Tbs. white wine vinegar (or apple cider or just white...)
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a heavy bottomed pot.
Stir in the salt.
Bring to a boil over medium, stirring occasionally.
Turn off the heat and stir in the vinegar.
Let rest 1 minute while it curdles.
Pour mixture into the cheesecloth lined sieve and let drain at room temperature for about 20- 25 minutes. (You may need to pour off some of the liquid every now and then if it is about to touch the bottom of your sieve.)
If you like ricotta a little more moist, don't drain as long.
If you like it more....firm/thick, drain it longer.
Transfer to a bowl discarding the liquid and the cheesecloth. Cover with plastic wrap and refrigerate.
Will keep for 4-5 days. (It will get firmer as it cools off in the refrigerator and seem to thicken just a bit more.)
THYME ROASTED GRAPES:
http://www.alexandracooks.com/2011/09/07/lunch-roasted-grapes-with-thyme-fresh-ricotta-grilled-bread/ -- original link
Preheat oven to 450'
Spread cleaned grapes onto a baking sheet.
Drizzle with olive oil. Sprinkle with salt. Use your hands to toss and combine.
Add in a few sprigs of fresh thyme.
Roast for 7-9 minutes or until they grapes start to pop and release some juices (kind of like roasting small tomatoes...)
Remove any stems from the thyme.
Best when served warm....WAY better when warm.
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