This is a really fun and quick recipe that’s perfect as a fast weeknight meal or it makes a wonderful appetizer when entertaining! The shrimp take on the full flavors of paprika, garlic and lemon and the dish is done … Continue reading
OK, this is an absolutely heavenly (and easy of course) dinner that you need to make ASAP! If you like shrimp scampi you will love this. It’s a lightened up version that’s bursting with lemony, garlicky flavor without all the fat. … Continue reading
Before I share this delicious recipe, I have a favor to ask of each of you! Saturday is the last day to vote for best blogger in the ABQ the Mag Best of the City 2012 survey. I would so … Continue reading
OMG. My mouth is watering just thinking about this dinner. As you know, I usually make fish dishes. The feel of raw chicken on my hands genuinely freaks me out. The juice is sticky and leaves a gross residue immediately after handling. Anyways, every once in a while I put my personal feelings about raw chicken aside and make it for dinner. Because chicken is delicious when cooked right and it’s a great source of lean protein.
I picked up chicken tenderloins instead of chicken breasts because large hunks of chicken also kinda freak me out. I know, it’s weird. I think the smaller the chicken pieces the better the flavor because it absorbs what you’re cooking it in much better. But this recipe would be great with chicken breasts, drumsticks, etc.
The mixture of garlic, lemon juice, lemon zest, olive oil, white wine and fresh thyme makes the perfect sauce for the chicken to roast in. It roasts for about 40 minutes so the chicken gets really tender and packed with all the flavor of the sauce.
I paired this oh-so-delicious chicken with an equally appetizing side of carmelized Brussels Sprouts that had been sautéed in olive oil, garlic, lemon juice, lemon zest and white wine (yes, basically the same sauce that the chicken cooked in) and topped with freshly shaved Parmesan. Don’t be scared of Brussels Sprouts. They are ugly little things but they are actually so delicious when cooked this way. Not only are they super tasty, they have high amounts of vitamins A and C, folic acid and fiber.
Lemon Roasted Chicken (Serves 4)
Adapted from Barefoot Contessa
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine ( I used Chardonnay)
- 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 black pepper
- 1 lb of chicken tenderloins or 4 boneless chicken breasts
- 1 lemon
- 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 dry and place them over the sauce.
- Brush the chicken 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 pieces, until the chicken is done.
- If the chicken isn’t browned enough, put it under the broiler for 2 minutes.
- Sprinkle with salt and serve hot with the pan juices.
Lemon Garlic Parmesan Brussels Sprouts (Serves 4)
Adapted from What’s Gaby Cooking
- 2 lb Brussels Sprouts ( I got the pre-trimmed and halved packaged ones from Trader Joe’s)
- 4 tbsp olive oil
- 5 cloves garlic, minced
- 1 lemon, juiced and zested
- 3 tbsp parmesan, grated
- sea salt
- If you didn’t get pre-trimmed sprouts, clean them by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat.
- Once heated, add the halved Brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
- Add the garlic half way through the cooking.
- Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed.
- Add the cheese on top and serve.
I recently interviewed Lauryn Evarts, a fitness instructor, model and author of The Skinny Confidential. I’ve been really wanting to try one of her healthy recipes and her low-carb pasta was at the top of my list. I invited a … Continue reading
I had the most delicious lentil soup at Nick & Jimmy’s the other day and have been searching for a recipe that would be similar. I came across one that seemed like it would be a match and I knew I had to make it right away! Lentils are so easy to cook. They are also filling and packed with nutrition.
For this simple, flavorful soup, you only need lentils, fresh thyme, a bay leaf, garlic, parsley, chicken broth, salt, olive oil and red wine vinegar. It took a minute to throw in the pot and only about 30 minutes to cook.
Our whole apartment smelled like delicious herbs while this soup cooked. Jon was hesitant to try it because he likes meat and potato soups and this sounded a bit too healthy to him.
He ended up really enjoying it and I LOVED it. The olive oil and red wine vinegar you add at the end adds a flavorful kick to this simple dish. This will definitely be something I’ll make again. It’s full of healthy fat from the olive oil and has 23 grams of protein per serving! It will also make an excellent dish when entertaining since it’s so flavorful, healthy and simple to make.
Greek Lentil Soup with Garlic & Fresh Thyme (Serves 6)
Adapted from Kitchen Daily
- 1 pound dried lentils
- 4 cups chicken broth
- 4 cups water
- 1 small head garlic, halved crosswise with any loose skins removed
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup chopped parsley
- Accompaniments: 1 tablespoon each of red wine vinegar and olive oil in each bowl
- Put lentils, broth, water, garlic, thyme, bay leaf, 1 teaspoon sea salt and ½ teaspoon black pepper in a big pot and bring to a boil
- Simmer lentils, partially covered, until tender, about 30 minutes
- Remove garlic and smash on a cutting board with the side of a large knife. Remove skins and return garlic pulp to pot. Discard bay leaf and stalks from thyme, then stir parsley into soup and add more salt and pepper to taste.
- Serve with one tablespoon of olive oil and one tablespoon of vinegar added to each person’s bowl or let your guests add it themselves.