Lemon Chicken To Die For!

Posted on December 4, 2011 by pmunro


This is one of the best chicken recipes I have made. I love spicy food and I love food with lemon. My recipe for Habanero Chicken is my favorite spicy chicken dish. I believe this will be my favorite Lemon recipe for chicken. The sauce is AMAZING! The next time I prepare it I will make a batch of angel hair pasta as a side dish, and I will add mushrooms and a small bit of capers and drizzle the sauce over the angle hair pasta. Tonight I made it with the Parmesan Roasted potatoes, which were very good as well. We frequently go to an italian restaurant called Vitos for the Lemon Chicken dish. I’m so excited to find a recipe that I think is equally as good as Vitos. They serve theirs with the angle hair pasta, which I love. I can’t wait to try this again with the pasta! 

Photo: Quentin Bacon
 1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup chicken broth
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each) ( I used chicken breast with the bone and skin)1 lemon		 Barefoot Contessa How Easy Is That?
Look Inside
Preheat the oven to 400 degrees.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 chicken broth, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 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.
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Breakfast Cupcakes!

Posted on November 5, 2011 by pmunro

Delicious breakfast cupcakes with a crescent roll crust!

 Breakfast Cupcakes!

These are delicious! Perfect for a brunch or holiday breakfast. Simple to make packed with flavor. I served this with Asparagus with sliced garlic drizzled with olive oil and finished with a twist of lemon juice. My husband loved this recipe. It was so easy to prepare and would be wonderful for a crowd.  My sister posted the recipe, but I decided to add the crescent roll crust which really adds a lot to the dish. I love the parmesan cheese sprinkled on top before baking.  When I made this I cut it in half using only 5 jumbo eggs and filled 12 cupcake holders.

1/2  pound Italian Sausage (sweet, mild, hot variety depending on your preference I used  Bob Evans Italian)
1/2 cup broccoli florets
5  Jumbo eggs
1/8  cup milk (or half and half depending on how you’re feeling that day)
1 tsp. vegetable oil
1/4  tsp baking powder

1/4 cup chopped mushrooms

1 pkg crescent rolls
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions


1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli and mushrooms cook for about 5 minutes longer.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Put crescent roll into each muffin tin. ( If you have more filling than crescent rolls  like I did lightly spray remaining muffin tins and fill with out crust. Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

 

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Lobster and Shrimp Penne Pasta

Posted on October 30, 2011 by pmunro

Lobster and Shrimp Penne Pasat

I made this tonight for dinner. I was worried that it may not be worth the effort or cost. My husband said to add this to his list of favorite meals. It is pretty rich. I wasn’t uncertain about leaving all of the bacon fat in the pan for the sauce I followed the recipe exactly and would make it the same way again. When served with a caesar salad it could easily feed 6 people. This is something that you wouldn’t want to eat often, but it would be perfect for a dinner party.

Ingredients

  • Kosher salt
  • Two 4-ounce lobster tails
  • 1 pound whole wheat penne pasta
  • 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
  • 4 cloves garlic, minced
  • One 14 1/2-ounce can diced tomatoes
  • 3/4 cup clam juice
  • 3/4 cup heavy cream
  • 1 cup chopped fresh basil
  • Freshly ground pepper
  • 1 pound large shrimp, peeled and deveined

Directions

Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.

 

Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.

 

In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.

 

In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

 

Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.

 

Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

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Spicy Tomato Salad

Posted on June 5, 2011 by pmunro

Served with rice delicious!

This is a side dish I make all the time in the summer. It is wonderful as a side dish served with rice.  I use serrano peppers they are a little more spicy than jalapenos.

1 pint of grape tomatoes sliced in half

1/2 bunch of cilanto chopped

1/2 red onion diced

salt and pepper to taste

Combine all ingredients and chill for at least 1 hour or until  ready to serve.

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Baked Oatmeal

Posted on June 5, 2011 by pmunro

Healthy breakfast!

So I had seen where someone on facebook posted they were eating an oatmeal casserole. I decided to google a recipe and found this. It is  a delicious healthy breakfast. Simple to prepare. This recipe serves 2. I added warm milk to my bowl before serving.

1 3/4 cups milk

1 tablespoon butter

• 1 cup old fashioned oats (NOT quick cooking)

• 1 apples peeled, seeded, cored and chopped small

• 1/3 cup dried tart cherries

• 1/4 cup  Almonds, toasted

• 2 tablespoons brown sugar or 2 tablespoons unbleached cane sugar, plus

• 1 tablespoon brown sugar or 1 tablespoon unbleached cane sugar

• 1/2 teaspoon real vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

Directions:

1.
Lightly toast walnuts and set aside.

2.
Preheat oven to 350 degrees.

3.
Coat a 1 1/2 quart casserole dish with butter or margarine substitute.

4.
In a medium saucepan, bring  milk and butter to the boil. Slowly stir in the oats with a fork.

5.
Stir in the apple and dried fruit, toasted almonds, 2 tablespoons brown sugar, vanilla extract if using, cinnamon, and the salt.

6.
Cook mixture, stirring constantly for 1 minute. Be careful not to burn! Pour the oatmeal mixture into the prepared casserole dish.

7.
Bake, uncovered for 15 minutes. The last 5 minutes of cooking, sprinkle the remaining 1 tablespoon of brown sugar on top and bake until the top is bubbly.

8.
Serve warm with additional warmed  milk served .


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Avocado Dip

Posted on June 5, 2011 by pmunro

 

Delicious refreshing dip great for the summer.

 

This is a delicious dip. Great served with chips. Adds a little twist to ordinary guacamole dip.  The addition of the corn adds a nice crunch and sweetness to the dip.

4 avacodos

1 red onion

1/2 bunch of cilantro

1 ear of sweet corn

1 pint of sweet grape tomatoes

juice of 1/2 lime

2 fresh jalapeno peppers

Remove avocado and dice in a bowl. Shuck corn and remove kernels from cob and add to avocado. Dice red onion, cilantro and jalapeno.  Slice tomatoes in half. Add to mixture, season with salt and pepper. Cover with plastic wrap and store in fridge. Be sure to press plastic wrap to the surface of the dip to prevent browning. I also add the avocado seed to the bowl to help prevent browning.

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Dark Chocolate Cherry Chews

Posted on May 22, 2011 by pmunro

I love this cookie recipe. Dark chocolate and tart cherries how can it get any better? When I make these they don’t stay around for long. They are a little more labor intensive, with hand chopping the chocolate and the dried cherries, but hey if your gonna spend time making cookies make sure they are good. I always try to buy the best chocolate I can find, last time I made these I tried mixing bitter sweet chocolate and semi sweet chocolate. If you are like me and more of a fan of the really dark chocolate than the milk chocolate give it a try. Besides they have discovered that eating dark chocolate is good for your heart….NO BULL!

Dark Chocolate Cherry Chews

2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
scant teaspoon almond extract (teaspoon not quite full)
8 oz. dark chocolate, chopped into small pieces
1 cup dried tart cherries, chopped
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, soda, and salt; set aside.
3. Using an electric hand mixer or stand mixer, cream together the butter and sugars. Add eggs, once at a time, blending well after each addition. Blend in vanilla and almond extracts. Blend in flour mixture, a little at a time, until it’s all incorporated. By hand, stir in cherries and chocolate pieces.
4. Drop by tablespoonfuls onto a parchment-lined baking sheet, spaced at least two inches apart. Bake in a preheated 350 degree oven for 10-13 minutes or until edges are starting to brown. Let cool on baking sheet for ten minutes then move to wire racks to cool completely.
Yield: about four dozen cookies

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Jalapeno Popper Sandwich!

Posted on May 14, 2011 by pmunro

 

This warm spicy cheese sandwich will be one you will want to make again!

If you love Jalapeno Poppers you will enjoy this sandwich!

 

So I had an ice maker that I purchased from Target that was complete garbage. I didn’t have the receipt so the cashier told me I needed to purchase something in the same department. I was so angry, because I just wanted to use the credit to buy groceries. I mean what could I possible buy in that department and spend a hundred dollars? Well it turned out it was a blessing in disguise. I purchased a new toaster…the kind that takes unusual shapes of bread, and new electric skillet and a PANINI PRESS! My two favorite meals would be a good soup and a sandwich. I have been wanted to buy one for quite sometime. So I quickly searched for a recipe to use my new-found gadget! I thought this sandwich sounded amazing, and it was. I also made up a soup which I prepared with this sandwich. It was sort of a Tortilla Soup…DELICIOUS. I will be posting that recipe next.  Back to this amazing grilled sandwich. I couldn’t believe how much it tasted like a crunchy Jalapeno Popper. The cream cheese combined with the cheddar jack is a perfect combination. I used a sour dough bread, and the addition of the crushed chips between the two layers adds a nice crunch to the sandwich.  The recipe I found actually called for roasting your own jalapeno peppers in the oven. I didn’t have fresh peppers so used the ones I had in a jar. They were fine. I will try making it with the fresh ones again.  Helpful tip, when using a panini press do not press down on the sandwich, simply let the top rest on the bread. Toast until golden brown!  Enjoy

 

INGREDIENTS:

2 slices of sour dough bread

cream cheese ( I used the spreadable kind.)

cheddar jack cheese

japaleno peppers

crushed tortilla chips

butter

HOW TO PREPARE:

Butter the outsides of both pieces of bread. Spread with cream cheese.  Press crushed tortilla chips into the side. Add a layer of jalapeno peppers and the cheddar jack cheese.  Toast in a panini, or toast the way you would a grilled cheese on a griddle.

 

 

 

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Chicken and Black Bean Enchilada Casserole

Posted on April 28, 2011 by pmunro

 

This is a delicious slightly spicy recipe!

I love mexican food! I’m always searching for ways to prepare it. The spicier the better in my opinion.  This recipe called for a 4 oz can of diced chilis, I thought I had some in the cabinet but realized I had a 4 oz. can of diced fire roasted hot jalapeno. I used these in place of the chilis, it really spiced up this dish nicely. I also loved that this recipe used corn tortillas instead of flour, it adds so much flavor. I always purchase soft corn shells when making tacos, I quickly fry them in a little bit of oil, so much better than the flour in my opinion.  I love recipes that call for a rotisserie chicken for week night meals. It makes it so simple to prepare! This would be great topped with avocado as well as the lettuce and tomato, the addition of black olives would also work. I will be making this again for sure.

CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

• 1 rotisserie chicken (diced) or 4 cups diced chicken

• 1 1/2 teaspoon ground cumin

• 1 1/2 teaspoon ground coriander

• 4 tablespoons chopped fresh cilantro

• 2 (15 ounce) can black beans, rinsed and drained

• 1 (8 ounce) can diced green chile peppers, drained ( I used a small can of diced fire roasted Jalapenos, I recommend this if you like it spicy)

• 1 (28 ounce) can red or green enchilada sauce ( I used the red sauce)

• 16 (6 inch) corn tortillas

• 2 cups shredded Mexican blend cheese

• Sour cream, lettuce tomatoes and sliced avocado to serve. Black olives would also be great.

Directions

1. Preheat the oven to 375 F..

2. Heat a large skillet over medium heat, and spray with cooking spray or add a small amount of oil. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.

3. Spread 1/3 of the enchilada sauce over the bottom of a 9 x 13 inch baking dishe. Place 6 tortillas over the sauce, overlapping if necessary . Spoon 1/3 of the chicken mixture over the tortillas, and sprinkle with 1/3 of the cheese. Spoon the 1/3 enchilada sauce over the cheese, and make another layer. Pour remaining sauce over last layer cover with foil and bake.

4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

5. Serve sour cream, lettuce, tomatoes and avocado slices, and/or additional cilantro leaves on the side.


 

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Caesar Salad

Posted on April 8, 2011 by pmunro

I love anchovy's...you can add them if you like!

This is a super fast recipe for caesar Salad. Put the ingredients in your blender…yes you can finally use that blender! mix and serve over romaine lettuce. You could add chicken or shrimp and the meal is complete. I served this with the Spinach Mushroom Manicotti Recipe.  NO BULL it fast, simple and delicious!

Ingredients:

  • 1 pkg of romaine hearts
  • freshly squeezed lemon juice from 2 lemons
  • 1/4 cup reduced fat mayonnaise
  • 1/4 cup parmesan
  • 2 anchovy fillets ( more for garnish if you like them)
  • 1 garlic clove

Make dressing in a blender, combine all ingredients except lettuce of course, and blend until smooth.

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