Pan Roasted Lemon Chicken

By D Delicious



Notes: It's been a while, just remember that I liked it and wanted to have it again. I just used chicken breasts as that is what I had on hand.

INGREDIENTS:

• 1 1/4 cups chicken stock
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tablespoon olive oil

FOR THE LEMON RUB

• 1 tablespoon olive oil
• 1 tablespoon whole grain mustard
• 1 teaspoon lemon zest
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 8 bone-in, skin-on chicken thighs

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken.
3. In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
4. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
5. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
6. Serve immediately.

No Bake Energy Bites

from Gimme Some oVEN

YIELD: ABOUT 3 DOZEN

NO BAKE ENERGY BITES

Notes: This fulfill cravings of sweet and chewy! I skip the coconut and add craisins. These delicious little no bake energy bites are the perfect healthy snack!

PREP TIME: 10 MINS

 

COOK TIME: 0 MINS

 

TOTAL TIME: 10 MINS

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

from D*** Delicious

YIELD: 6 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 40 MINUTES

TOTAL TIME: 50 MINUTES

Notes: Yum. I added extra potatoes and enjoyed them and the spinach days after! Used chicken breast and was good.

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cups baby spinach, roughly chopped
• 16 ounces baby Dutch potatoes, halved*
• 2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, or more, as needed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 cup half and half*
• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with Italian seasoning, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
9. Serve immediately, garnished with parsley, if desired.

*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

5 Star Grilled Chicken Teriyaki

from 6 Sisters

Notes: felt it was a little salty, didn't bother Daniel, but would maybe add a little oil (1/3 c) to marinade to maybe help??

Ingredients:
1 lb boneless skinless chicken breasts
1 c. teriyaki sauce
1/4 c. lemon juice
2 cloves garlic, minced
2 tsp sesame oil

Directions:
Mix all ingredients except chicken together in marinade container. Add chicken. Refrigerate 8-12 hours, turning occasionally.

Grill when ready.

Slow Cooker Philly Cheese steak Sandwiches

from 6 sister p. 154

Notes: Good. Didn't quite taste like a cheese steak but good.

Ingredients;
1 1/2 lbs beef round steak
1 green pepper; thinly sliced
1 medium onion, thinly sliced
1 (14 oz) can beef broth
1 package dry Italian dressing mix
1 large loaf French bread or 4-6 hoagie buns
Provolone cheese slices

Directions:
Spray slow cooker with cooking spray. Cut meat into strips, place in slow cooker. Add green pepper, onion, broth, and dressing mix. Cover and cook on low 7-8 hour or on high 3-4 hours.

Spoon meat mixture onto bread. top with cheese or...
Toast bread in 375 degree oven 5-10 min, add meat, cover with cheese and then bake an additional 5 min to melt cheese.

Can top with A1 sauce or others if desired.

Loaded Baked Sweet Potatoes

From 6 Sisters p. 180

Notes: I think the kids were more excited about the marshmallows being in these than how they really tasted. The marshmallows melt right into so be liberal.

Ingredients:
3-5 medium sweet potatoes
1 T melted butter
1 T dark brown sugar
1/2 tsp. pure vanilla extract
pinch cinnamon
mini marshmallows

Directions:
Preheat oven to 400
Rinse each sweet potato, dry and poke holes. Line baking sheet with foil Place poatoes on and bake 45-50 min or until soft.

After removing potatoes from the oven. Carefully slice an opening into each, lengthwise. Fill the open gap of each potato with a handful of mini marshmallows. Pour butter sugar mixture evenly over potatoes. Top with another handful of mini marshmallows.

Heat broiler: Broil for 30 seconds or until marshmallows are golden brown. Sprinkle potatoes with a pinch of cinnamon and serve.

Fall-off-the Bone BBQ Ribs

from 6 Sisters p. 190

Notes: Watch on grill. Burn quickly!

Ingredients: 
1 (2-3 lb) rack of ribs (used pork loin ribs)
3 1/2 c. pineapple juice, divided
1 1/2 c. light brown sugar
1 (16 oz) bottle barbecue sauce

Directions:
Spray the slow cooker with cooking spray (or use a liner). Cut slab of ribs into individual serving section (about 2-3 ribs each). Place ribs into slow cooker.

Mix 3 1/4 c. pineapple juice and brown sugar together and pour over ribs. Cook on high 7-8 hr or on low 10-12 hours. Ribs should reach an internal temperature of 145 degrees.

When finished, use tongs to gently pull them out (they will literally fall apart when you touch them) and set aside. Turn grill to medium heat. Mix together bottle of barbecue sauce and 1/4 c. pineapple juice.

Place ribs gently on the grill and brush with barbecue sauce. Turn ribs twice, slathering with more sauce each time. They will take about 10-15 min. to glaze over. As soon as sauce starts to turn sticky, they are done.

Makes 4 servings.

Slow Cooker Sloppy Joes

from 6 Sisters p. 203

Notes: Good. Could possibly add a can of pinto beans.

Ingredients:
1 lb ground turkey or beef
1 onion diced
3 ribs celery, diced
1 green epper, diced
1 (10.75 oz) can condensed tomato soup
1/2 c ketchup
2 T mustard
1 T light browns ugar
salt and pepper to taste
6 hamburger buns, toasted

Directions:
In a large skillet, add ground meat, onion, celery, and green pepper, and cook over medium-high heat until meat is no longer pink. Place in slow cooker coated with cooking spray.

Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.

Cook on low 4 hours; keep warm until serving. Serve on hamburger buns.

Makes 6 servings.

Honey Cashew Green Beans

from 6 Sisters p. 215

Note: I wanted them to glaze over more and may have slightly burned them, but need to remember won't do that like almonds with sugar.

Ingredients:
1 lb fresh or frozen green beans
3 T butter
1/2 c. cashews, coarsely chopped
2 T honey

Directions:
steam green beans until tender; drain and set aside in a saucepan. In a small skillet, saute cashews in butter over low heat 5 minutes. Add honey adn cook 1 min. longer, stirring constantly. Pour sauce over beans and toss until coated.

Rice & Lentil Casserole

from ball p. 127

Notes: Good. We definitely all like lentils. I may have added a touch more rice and water but I can't remember for sure.

Ingredients;
3 c. chicken broth
3/4 c. uncooked lentils
1/2 c. uncooked brown rice
1 sm. onion chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. garlic powder
3/4 c. shredded cheddar cheese

Directions:
Mix all ingredients except the cheese in a casserole dish. Cover and bake at 300 for 2 to 2 1/2 hours, or until all the water is absorbed; top with cheese 20 min. before baking is over.

Lemon Dill Chicken Pasta Salad

from Ball p.77

Note: Good served a little warm or chilled. I was surprised the girls liked this too. I added a bit extra lemon last time and learned not to do that :)

Ingredients:
4 c cooked bow tie pasta
1 lb. cooked chicken or shrimp
1 c frozen peas
1/2 c. chopped green onions
1/4 c. minced fresh parsley
1 c. plain yogurt
1 c mayo
1/4 c lemon juice
1 T dill weed
1/2 tsp. salt
1/4 tsp. pepper

Directions:
In a large bowl, combine the pasta, chicken or shrimp, peas, onions, and parsley. In a small bowl, combine the yogurt, mayo, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving.

Cream Peas and Potatoes

from Ball p. 115

Note: These were always something I looked forward to from things we grew in the garden growing up.

Ingredients:
new potatoes/red potatoes
new peas or bag of frozen petite peas
1/2 c flour
1/2 c butter
2 c milk or half and half (ended up using a lot more milk, maybe 2 qts?)
1/2 tsp sugar
shake of dry mustard
dash nutmeg
1/2 tsp salt or to taste
1/2 tsp pepper

Directions: boil potatoes and cook peas. Melt butter on medium heat and whisk flour in so it doesn't lump. Slowly add milk or half and half while stirring. Then add spices. Thicken and add salt and pepper to taste. Add vegetables heat through and serve.

Three Beans and Sausage

from Ball p. 129

Note: This can be stove top or crockpot. I didn't have any white beans, so I used Garbanzo beans instead and was good.

Ingredients:
1 1/2 lb. smoked sausage, cut into 1/2' pieces
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can black beans, rinsed and drained
1 c. water
1 c. chopped onion
1 can tomato sauce
2/3 c chopped celery
1 tsp. chicken bouillon granules
1 tsp. minced garlic
1 bay leaf
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme (used 1/8)
Hot cooked rice, was good with brown rice

Directions (slow cooker):
In a slow cooker, combine all ingredients except rice. Cover and cook on low for 4 to 4 1/2 hours or until heated through. Discard bay leaf. Serve over rice.

Directions (stove top):
Brown sausage, garlic and onion in large skillet. Add rest of ingredients and simmer 1/2 hour or so (adding water as needed to not dry out or burn) and then Serve. Discard bay leaf before serving.

Sour Cream Pancakes

1. from epicurious
2. 
3. Notes: The kids and I enjoyed these. Kind of rich but yummy if looking for something a little different! I think next time I would try decreasing the sour cream just a little and adding just a little flour to see if it wasn't quite so rich. I didn't try the syrup yet.
4. Ingredients:
5. For Syrup:
6. Scant 1/2 c sour cream
7. 1/3 c pure maple syrup
8. 3 T butter, cut into pieces
9. for Pancakes:
10. 1 C flour
11. 1 Tb sugar
12. 1 tsp baking soda
13. 1/2 tsp salt
14. 1/2 c sour cream
15. 1/2 c whole milk
16. 1 large egg
17. 2 T butter

Preparation:

Make Syrup:

Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.

Make Pancakes:

Preheat oven to 200 F

Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 Tablespoons), then whisk into flour mixture.

Cook on Griddle and serve warm.

Brazilian Lemonade

from Our Best Bites

Brazilian Lemonade

Notes: Alisha suggested this during the Rio Olympic games and it was yummy as promised! We all enjoyed it!

Serves 4

This is my most favorite drink. Ever. Citrus and sweetened condensed milk may sound weird at first, 

Ingredients

1. 4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
2. 1 c. sugar
3. 6 c. cold water
4. 6 Tbsp. sweetened condensed milk

Instructions

1. Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
2. Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
3. Place 1/2 of the limes in your blender.
4. Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water.
5. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
6. Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance).

Serving Note

1. Serves 4, technically, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

One Pan Baked Fajitas

from Aunt Kalle

One Pan Baked Fajitas

 Notes: I haven't tried this yet but think its a great idea.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: LeighAnne Wilkes,  yourhomebasedmom.com

Recipe type: Main Dish

Serves: 4-6 servings

Ingredients

• 3-4 chicken breasts, cut into bite size pieces
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 oz. or 6 tsp of fajita seasoning mix
• tortillas

Fajita Seasoning Mix (or just use a packet)

• 1 Tbsp cornstarch
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp white sugar
• ½ tsp onion powder
• 1 tsp garlic powder
• ¼ tsp cayenne pepper
• ½ tsp cumin

Instructions

1. Mix together the seasoning mix ingredients.
2. Grease 9 x 13 pan
3. Place onions and red pepper in pan.
4. Top with sliced chicken.
5. Sprinkle with fajita seasoning mix
6. Drizzle with oil and toss to coat.
7. Bake at 400 degrees F. for 30-40 minutes or until chicken is cooked through.
8. Serve on tortillas

Lemon Rosemary Scones

from Pioneer Woman (suggested by Nicole)

Lemon Rosemary Scones

February 25, 2013 600

PREP TIME:

20 Minutes

DIFFICULTY:

Easy

COOK TIME:

18 Minutes

SERVINGS:

24 Servings

INGREDIENTS

• SCONES
• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
• 1 whole Large Egg
• 1 cup Heavy Cream
• 1 Tablespoon Finely Minced Fresh Rosemary
• Zest Of 1 Lemon
• GLAZE
• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk, More If Needed For Thinning
• Zest And Juice From 1 Lemon
• 1 teaspoon Finely Minced Fresh Rosemary
• Dash Of Salt

INSTRUCTIONS

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt.

Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep.

Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. Final rectangle should be about 18 inches by about 10 inches.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

GLAZE

To make the icing, add lemon zest, lemon juice and rosemary into milk; allow to sit for awhile. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

Nicole's Bacon Lettuce Salad

from Nicole

Ingredients:
Bacon
Lettuce
Onion
Mushrooms
Nuts
Boiled eggs
Cucumbers
Red Wine Dressing (from Walters)

I saw this cool salad that I tried.  I cooked bacon then cut it up small.  Then cook onions and mushrooms in the greese with a little brown sugar.  Then I let everything cool and put it over a lettuce salad with some boiled eggs and cucumbers and nuts.  It was pretty good.  I used the a red wine dressing in the walters book but I don't remember which one.  

Carne Asada Marinade (Best Carne Asada Marinade Recipe Ever)

from thismamacooks.com

Notes: This marinade is a little more involved but it was very flavorful and Daniel really enjoyed it. I did it the grilling method.

Ingredients

• 1/4 cup olive oil
• 1 cup malt vinegar (any vinegar is fine in a pinch!)
• 1/3 cup lime juice or lemon juice
• 1/3 cup orange juice
• 1 cup water
• 2 tablespoons peeled fresh garlic, minced
• 1 tablespoon ground white pepper
• 1 1/2 tablespoons salt
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon Mexican oregano
• 1/4 teaspoon ground cloves
• 1 orange, sliced
• 1/4 bunch cilantro, chopped
• 5-6 pounds skirt steak

Directions

1. Combine all ingredients in a large bowl and whisk to combine.
2. Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
3. Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.

Grilling the marinated carne asada:

1. Take meat out of container and grill until just cooked through. (Rare to medium rare.)
2. Cut cooked meat into strips.
3. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Slow cooking the marinated carne asada:

1. After marinating for one or two days, place meat and marinade in a slow cooker.
2. Slow cook for 10 to 12 hours on low.
3. Meat should be extra tender and can be shredded with a fork.
4. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Prep Time: 24 Hours 20 Minutes

Cook Time: 20 Minutes

Total Time: 24 Hours 40 Minutes

Servings: Feeds 4 to 6 with leftovers

• Serving size: 1/2 pound per person