Jon was out of town recently so our sweet friends Renee and Nima invited me over for a little dinner party to keep me company! Nima made homemade pasta and Renee and I made a delightful balsamic glazed salmon and … Continue reading
I’m baaaack! Sorry for being MIA, February was a whirlwind. I was out of town most of the month for work and then for vacation, but I’m back to blogging and I have a great recipe to get back into … Continue reading
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
I’m officially obsessed with this recipe. I’ve made it twice in two days and I plan on these skins now being my go-to dish for entertaining or potlucks. This is another fantastic recipe I adapted from The Fit Cook. I’ve shared … Continue reading
Talk about southern comfort food. I saw this in my Cooking Light holiday issue and knew I had to make it for Thanksgiving. My mom and I whipped these up together and everyone loved them so much that they will … Continue reading
My friend Renee and I cook together pretty often (check out our skinny broccoli mac & cheese here!), and she found this delicious and healthy recipe on Pinterest that we couldn’t wait to try out. We cooked it this past weekend and it … Continue reading
Nothing says fall like sweet potatoes, cinnamon, maple syrup and warm comfort food. Put all those things together and you get the perfect fall treat. These are sweet, warm, rich and guilt-free all at the same time. Enjoy them alone … Continue reading
I’ve been seeing this recipe on Pinterest for quite a while now, and it’s called World’s Best Chicken. I ignored it at first, assuming yes it would be delicious but likely drenched in butter and other forms of fat. After … 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 thought I’d give you a break from all the seafood dishes so here is a delicious, healthy chicken dish that’s bursting with flavor. It also takes minutes to throw together, like all the dishes I share on here. Because this is a one pan dish it’s perfect for entertaining or for a quick week night dinner.
Make sure you get high quality drumsticks, like the ones Whole Foods carries. The ones from the regular grocery store are hit or miss.
Roasted Drumsticks with Lemon, Rosemary, Sage, Balsamic Vinegar & Cherry Tomatoes (Serves 2-4 depending on if serving with a side dish)
Adapted from Williams-Sonoma
- 6 1/2 tsp. olive oil
- 5 high-quality chicken drumsticks (leave skin on so you can stuff the drumsticks with the herbs. Peel off the skin after cooking to make this more low-fat)
- 8 oz. cherry or grape tomatoes, halved
- 1 tb balsamic vinegar
- sea salt
- freshly ground pepper, to taste
- 1 lemon, cut into thin slices
- 6-8 fresh rosemary springs
- 8-10 fresh sage leaves
- Preheat oven to 400-425°F. Lightly grease a baking dish with 2 teaspoons of olive oil.
- Place chicken in prepared baking dish. Arrange tomatoes around chicken. (If you prefer your tomatoes less roasted, add them about half-way through cooking time instead.)
- Drizzle chicken and tomatoes with vinegar and 2 1/2 teaspoons of olive oil. Sprinkle with salt and pepper.
- Under the skin of each drumstick stuff a lemon slice, a sage leaf and a small sprig of rosemary
- Top each drumstick with 1-2 lemon slice.
- Arrange rosemary and sage leaves over and around chicken. Drizzle remaining 2 teaspoons of olive oil over herbs.
- Roast until chicken is opaque throughout and starting to brown, at least 35-45 minutes. We roasted for nearly 55 minutes to get the desired cooking.
- Plate the chicken and drizzle with some pan juices and lemon juice. Sprinkle with sea salt. Serve right away.