Ina Garten's Lemon Chicken Breast

I bought a large bag of lemons at the grocery store this weekend. Inspired by summer, freshness, and simplicity, I am on a mission to use more lemons in my cooking. This dish is great: chicken the way it should be. Fresh and delicious. Sometimes a little skin tastes good. :)

From She's Cookin'

INGREDIENTS:

1/4 cup good olive oil
3 Tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 Tablespoon grated lemon zest (2 lemons)
2 Tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground pepper
4 boneless chicken breasts, skin on (6-8 ounces each)
1 lemon

DIRECTIONS:

Preheat oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute, but don't allow the garlic to turn brown.

Turn off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9x12 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 eight 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 two minutes.

Remove from oven, cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

Steak with Lemon Garlic Butter

 Steak. I love it. I crave it sometimes. But I had never ever made it. Until one day at the grocery store there was a sale on meat. And we stocked up. I opted to cook the chicken first and let the steak sit in the freezer for about a month. And then that craving for steak really started to kick in. So I found a recipe, cooked it up, and, um, hello?! Steak is easy!!! Hahaha. I am laughing at myself.

I've talked before about simple recipes with good, basic ingredients. I want to master them and this is one of them. It is also another testament to the magical combination of lemon and garlic. Melt-in-your-mouth deliciousness.

Adapted from Gourmet via Epicurious

INGREDIENTS:

2 garlic cloves

1/2 stick (1/4 cup) unsalted butter, softened

1 1/2 teaspoons fresh lemon juice

3/4 teaspoon black pepper

2 Tablespoons finely chopped fresh flat-leaf parsley

2 (1-inch thick) boneless beef top loin steaks, each about 1 pound (or whatever type of steak you have on hand)

1/2 teaspoon salt

3 Tablespoons olive oil

DIRECTIONS:

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, lemon juice, garlic paste, and 1/4 teaspoon pepper until well combined. Stir in parsley.

Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks, turning once, about 8 minutes total for medium-rare (the best!). Transfer steaks to a cutting board and let stand 5 minutes before serving. 

Top steaks with a dollop of lemon garlic butter and spread to cover the meat. Cut into strips and enjoy.

Lemon Chicken Farfalle

Sometimes you just want a good, quick, pasta-chicken dish with cream sauce. Well, at least I do. Growing up, my favorite dish, hands down, was fettuccine alfredo. You can imagine my disappointment when I grew up and realized that this lovely, pasta, creamy, delicious delight was one of the least healthiest dishes possible. Sad, sad day. Not to say I still don't indulge in it now and then.

I love to get my pasta-cream sauce fix and this is a perfect dish for that. Oh, and it doesn't take a ton of time. You can go from nothing to something great in less than 30 minutes. Enjoy!

From Jenna at JustCookAlready.com

INGREDIENTS:

salt and pepper
olive oil
4-6 garlic cloves, minced
3-4 boneless skinless chicken breasts, sliced
1 cup frozen baby peas (optional)
1 cup carrots, cut into small strips
1 1/2 cups chicken broth
6 Tablespoons cream cheese
6 cups farfalle (bowtie) pasta, cooked
9 Tablespoons grated parmesan cheese
1 teaspoon lemon zest
1 1/2 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:

Heat a large non-stick skillet over medium-high heat. Add olive oil. Add garlic and sauté for one minute, being careful not to burn. Add chicken. Sauté until almost cooked through. Add carrots and peas and sauté about 1-2 minutes. Remove from pan and set aside.

Add broth and cream cheese to pan and cook over medium-high heat until cheese melts, stirring constantly with a whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about 1 minute.

Serve and enjoy.

Roasted Chicken with Lemon, Garlic, and Thyme

(Winner Winner Chicken Dinner!!!)

Here it is. I've been wanting to learn how to roast a whole chicken for a while now, but I've been hesitant to invest in a roasting pan. Then, I found out that you don't need a roasting pan! All you need is a 9"x13" pan, and some long carrot strips and celery stalks to keep the chicken raised from off the bottom of the pan. (Thank you, Kelsey Nixon.)

(Here's the pretty baby in all it's roasted glory.)

So I went ahead, purchased the whole chicken, pulled out all the innerds (kind of disgusting for me, but I got over it) and followed this recipe for a delicious full roasted chicken dinner. It was delicious. I feel very official now. Maybe someday I'll be able to conquer a Thanksgiving Turkey.

Recipe from Kelsey's Essentials

INGREDIENTS:

1 6-pound roasting chicken

4 Tablespoons, unsalted butter, softened

3 Tablespoons minced fresh thyme, plus 1 handful for stuffing

4 cloves garlic, chopped

2 teaspoons fresh lemon zest

Salt and freshly ground black pepper

1 lemon, quartered

1 onion, coarsely chopped

3 celery stalks

3 carrots, unpeeled cut in half

1 cup chicken broth

2 teaspoons all-purpose flour

DIRECTIONS:

Preheat oven to 450 degrees. Rinse the chicken and pat it dry. Be sure to get it really dry. 

In a small bowl, make a compound butter by combining the butter, 3 Tablespoons minced thyme, garlic, lemon zest, salt, and pepper. 

Season the cavity of the chicken generously with salt and pepper. Stuff the cavity with lemon quarters, a handful of fresh thyme leaves, and onion chunks. Place the carrot, celery, and additional onion chunks in the bottom of a roasting pan (or 9"x13" metal baking pan) and place the chicken on top of the vegetables. Cross the legs of the chicken and tie with kitchen twine, or a rubber band. 

Gently lift the skin away from the chicken and spread 2 Tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter mixture over the entire surface of the chicken and season generously with salt and pepper. 

Place the chicken in the oven and roast for 20 minutes. Reduce the temperature to 375 degrees and and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone, registers 160-165 degrees F, about 45 minutes. 

Transfer the chicken and vegetable to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.

Now for the best part, the GRAVY. Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to a boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt and pepper, pour into a gravy boat, and serve alongside the chicken. 

SERVING SUGGESTION:

Serve with delicious mashed red potatoes. 

COOKING VARIATIONS:

Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 Tablespoons honey.

Soy-Ginger Chicken: Season the butter with 1 Tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce. 

Lemon Mint Chicken

As promised, here is the second mint recipe. I love how simple the ingredients are and, of course, the delicious flavor they create. Have a happy weekend!

INGREDIENTS: 

2 skinless, boneless chicken breasts, cut into bite-size pieces

1 clove garlic, crushed

1/2 cup all-purpose flour

1/2 cup margarine

1/4 cup fresh lemon juice

1/2 cup chopped fresh mint leaves

DIRECTIONS:

In a medium bowl, mix together chicken pieces and garlic. Toss with flour to coat and shake off excess. 

Heat the margarine in a skillet over medium-high heat. Add the chicken pieces. Cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about five minutes until chicken is just cooked through, being careful not to overcook. 

Enjoy!

Fresh Herbs and Lemon Pasta

Simple, fresh, delicious. The perfect meal for the day before you go grocery shopping (when there is no more food in your kitchen). 

*from CuisineNie

INGREDIENTS:

Coarse salt and ground pepper
1/2 lb. whole wheat pasta
1 Tablespoon butter
1 teaspoon grated lemon zest (about one lemon's worth)
1 Tablespoon fresh lemon juice (about half a lemon's worth)
1/4 cup finely chopped fresh herbs (I used parsley and chives. Tarragon and Rosemary are also good options.)
cheese (feta, goat, and parmesan are all good options)

DIRECTIONS:

Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water, and return to pot.

Add butter, lemon zest, lemon juice, and herbs. Season with salt and pepper. Add some pasta water to adjust the consistency, if needed, and top with cheese.

Enjoy.

Lemon Tilapia with Spinach

I love being a newlywed. There are some nights that are just spontaneously romantic. I made this dish a couple nights ago and, I am not kidding, Bradford and I felt like we were dining at a fancy restaurant. This meal set the tone for a beautiful dining experience filled with meaningful, end-of-the-day conversation. This pasta is so freshly and simply seasoned with garlic and lemon, and the fish is so perfectly flaky and delicious, it surprises me. After devouring this perfect, all-in-one dish, we topped it off with the last piece of this divine chocolate creation that was sitting in our fridge. Food can be such a great mood-setter.

*from Tasty Kitchen Blog

INGREDIENTS:

2 pieces tilapia

1 whole egg white

1/4 cup whole wheat or all-purpose flour

1-2 Tablespoons olive oil

1 Tablespoon + 1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon ground pepper

2 cloves garlic, minced

1 whole lemon, juiced

1 teaspoon capers (optional)

3/4 cup chicken broth

1/8 cup white wine (or substitute with chicken broth)

1 1/2 cups baby spinach leaves

6 oz. angel hair pasta

Fresh parsley and parmesan for garnish (optional)

DIRECTIONS:

Put egg white in a bowl and flour on a plate. To flour, add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 1/2 teaspoons Italian seasonings and stir to combine. Heat olive oil in a large skillet over medium heat. Dip tilapia into egg whites, then dredge in flour mixture, shaking off excess. Add fish to the skillet and cook each side for about 3 minutes, until brown. Add garlic. 

Next, add lemon juice, remaining Italian seasoning, salt, pepper, capers (if using), chicken broth and white wine. Simmer on low for 10 minutes. Meanwhile, prepare pasta according to package directions.

Remove fish to a plate and cover to keep warm. Add spinach to the lemon sauce, cover and steam for 3-4 minutes, until spinach is just wilted. 

To serve: place pasta on plate, then top with spinach and lemon sauce, and gently place fish on top. Sprinkle with parsley and parmesan cheese if desired.

Enjoy. 

Lemony Shrimp with White Beans and Couscous

The first time I had couscous was at my grandmother's house. I remember I got such a kick out of the name. She told me we were having couscous for dinner and we went back and forth for about five minutes saying, "Couscous! Couscous!" The faster we said the word, the funnier it sounded. Because of this memory, I bought a box of couscous a while back and finally found a good recipe to use it for. Couscous is a lower-calorie carb option which means you can eat a lot and not feel super-full. Also, this dish uses lemon and garlic for its flavoring, a savory-fresh delight that makes my tummy happy.

*Recipe from Real Simple

INGREDIENTS:

1 10-ounce box of couscous (1 1/2 cups)

kosher salt and black pepper

3 Tablespoons unsalted butter

2 cloves garlic, chopped

4 scallions, chopped

1 pound medium shrimp, peeled and deveined

1 15.5-oz can canellini beans, rinsed

1/2 cup fresh parsley

2 Tablespoons fresh lemon juice

DIRECTIONS:

In a saucepan, bring 2 cups of water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.

Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.

Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.

Bon Appétit!