Delicious Lemon Baked Chicken Breasts

​Here's an adaptation of Ina Garten's Lemon Chicken from the Food Network I made the other night along with the Parmesan & White Wine Risotto. It was delicious. Very healthy and the juices were good enough to drink from a goblet! Loved this recipe and will make again but next time use bone in chicken breasts with the skin. It's really easy and would be really impressive as a nice "guest dinner" served with ristotto, and asparagus with rolls. If you are afraid of risotto you could just whip yourself up some good old "Uncle Ben's Wild Rice" straight out of the box. To me this was definitely chick food. Hubby said it was great but I loved it. I mean like really loved it. That sauce is beyond.. Try it. Super easy and looks pretty! Tell me what you think ya'll!
​

Total Time:1 hr 0 min

Prep 15 min

Cook 35 min

Yield:4 servings

Level:Easy

Ingredients

• 1/4 cup good olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine ( I added more cause I had it available w the risotto)
• 1 tablespoon grated lemon zest (2 lemons) ( I grated one really huge lemon, perfect)
• 2 tablespoons freshly squeezed lemon juice ( squeezed one half in the sauce, the other in the pan)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves ( I used dried, didnt have fresh)
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• 1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

 

Dirty Jambalaya, thanks to Mr. Isaac nasty hurricane!

I love to cook in bad weather so last night when the storm was brewing I decided to make a brand new recipe - a cross of Jambalaya and Dirty Rice. Here's what I created. It was pretty dad gum good too!​

Dirty Jambalaya

feeds 8 or 4 hungry Cajuns
1/2 pound ground pork​
1 pound ground round ​
1/2 pound andouille sausage cut into 1/4 inch rounds​
1/2 lrg white onion finely diced ( about 1 c)​
1/2 bell pepper finely diced ( about 1/2 c)​
4 stalks celery washed and finely minced ( about 1'/2 c)​
​1 1/2 tablespoons minced garlic or 4 cloves
1/4 c Louisiana hot sauce​
1/4 c worchestshire sauce​
2 cups long grain rice​
4 cups chicken broth​
1 tsp. liquid smoke​
Salt, pepper, tonys to taste​



​Mince all your veggies (excluding garlic) and brown in about 1 tbsp olive oil then add all your ground meats and brown. Once fully cooked drain off grease. Brown sausage and garlic in the hot sauce and worchestshire til browned. Pour sausage and sauce into meat and veggie mixture in large pot, add rice and chicken broth and liquid smoke. Season to taste, bring mixture to a boil and then turn to med low heat and simmer covered 25 mins or so until rice is cooked tender but not mushy. Take off heat when done and let steam with lid on for another 10 -15 mins. Garnish with parsley and serve with french bread. Delicious! Even better the next day as the sazon blends and mingles. Cest Si Bon ya'll.

 

 

Bacon & Egg Breakfast Panini

​This morning with the storm I decided to fix us something warm using what I could find in the fridge. Here's what I did. Grabbed the sourdough bread and cut four nice sandwich size hunks. Fried up 4 pieces of bacon, all sliced in half. Drain well. Then I fried 2 eggs, cooked quite well not runny. Drain on paper towels. Grab the bread, the grill pan and my olive oil spread. Butter the 4 pieces. Grab some cheddar cheese singles, then some Mexican blend cheese. Make yourself a panini girl! Or Boy ! ;) Heat the grill pan up on medium heat. I put my bacon on bottom, then my fried egg ( salt and pepper them ) then I loaded up my cheese. Then flipped it all into the pan so the cheese was on bottom. Grill em up quickly like a grilled cheese and get some good ole' sear marks. We are still kinda sad around here about Granny so we are eating lots of comfort food. I know unhealthy, we will get back to healthy soon. But right now we want comfort so we comfort.

Ingredients

4 slices thick artisan bread​ spread with olive oil spread ( or butter)
4 slices bacon, halved fried and drained​
2 fried eggs,​
2 ​slices sharp cheddar
1/4 cup mexican blend white cheese​
salt & pepper

 

Creamy Comforting Risotto

reamy Comforting Risotto

Easy cheesy Risotto

August 29, 2012

After a difficult weekend and my sweet mother in laws memorial yesterday, hubs and I were both mentally and physically exhausted . Getting back into normal life when you are still grieving is tough. Hubby wanted comfort food so I made one of our favs: lemon baked chicken and parmesan risotto . Risotto is the best comfort food, creamy, warm and yummy. Here's the basic recipe I use:
Servings:2 servings ( easily 4 or more- they must be feeding 2 elephants)
Ingredients
2 ounces unsalted butter
1 tablespoon olive oil
1 medium onion diced
3 garlic cloves peeled and chopped
11 ounces Arborio or Carnaroli rice
1 cup dry white wine
1 pint chicken stock, keep hot
2 tablespoons Parmesan cheese
Directions:
Melt the butter and mix with the oil in a large pan.
Add the onions and sweat gently for 3 minutes or until soft. Do not let them brown.
Add the garlic.
Stir in the rice. Continue stirring for about 2 minutes to ensure that all the rice is coated.
Add the white wine, a few ounces at a time, stirring constantly until the liquid is completely absorbed.
Add the hot stock a ladleful at a time, stirring gently the entire time.
Make sure each ladleful is mostly absorbed before adding the next.
Constantly stir until the rice is just cooked, about 25 minutes.
Remove from the heat, stir in the Parmesan, and serve.

 

Level of Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes

I also seared some sourdough boule with olive oil spread - it was wonderful

 

 

 

 

What is your favorite spice?

​I'll be showing you my collections of spices as soon as I'm not too shy to let you in my spice cabinets. Yes, I said cabinets. 2 of them chocked full to the brim. You will find several different types of salts, seasonings, vinegars, herbs --the works. But one of my favorites of all time is smoked paprika. Yes mam, smoked paprika! It imparts a wonderful earthy smoke and a brilliant color. I use it on roasted potatoes, chicken, in mexican food, in soup. On rib rub, it makes a wonderful smokey color and taste that is beyond unbelievable. So when you see this little bottle go ahead and splurge. Smoked Paprika. It's the bomb. I love it. Can't do without it. Definitely one of my favs of all time. YUMMM. Try it

This is taken from the McCormick's site

Paprika, Smoked

Spanish sweet red peppers are naturally smoked over wood planks to obtain its distinctive smoky taste. For great color and flavor, use in recipes for chicken, fish, pork, potatoes and rice.

Usage Tips

Sprinkle or rub over chicken or fish before cooking; add small amount to soups, stews and sauces. For a deep, smoky paprika flavor sprinkle on deviled eggs and spiced nuts.

Contains

PAPRIKA AND SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING).

Available Size

1.62oz. UPC 5210044339

Nutritional Information

This product has no significant nutritional value.

Recommended Spice Life

2 years

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​We are going to be launching soon! I love to cook and you will too. Here is the place to learn all things food and all things sassy southern belle. Stay tuned!