Winner Winner Chicken Dinner

I’ve always loved cooking, but leftovers? Not so much. I mean, I can enjoy them for lunch the next day, maybe dinner too, but typically after one additional meal I’m totally over it and want something different.

Now that we’re married, and basking in newlywed bliss, it’s been wonderful to fix a recipe and know that it won’t go bad before I tire of eating it – because there’s 2 people to eat the leftovers!

Last week, as we began to decorate our little abode for Christmas I decided to get in the kitchen and cook a meal. It had started getting chilly outside and I wasn’t really in the mood for soup or chili. Thankfully, Pinterest came to the rescue with Lemon Roasted Chicken and Hasselback Potatoes.

The chicken was phenomenal. Both Adam and I devoured it. Adam even requested that it be a regular meal in my arsenal – I’m good with that!

We both thought the recipe could easily be adapted for chicken breasts, though I cooked it as directed using chicken thighs. In fact, we’ll probably try it with chicken breasts next time. Mmm…next time, my mouth is already watering just thinking about it.

Added bonus: the chicken was just as delicious reheated the next night for dinner!

Now, I’m not gonna lie and tell you the potatoes tasted as good as they looked coming out of the oven. I mean, they were good, but the flavors didn’t blend throughout and sometimes you were stuck eating plain roasted potatoes with no seasoning.Plus, they were a pain to slice and season thoroughly  – which probably explains why the flavors didn’t blend.

Next time, I think I’ll use the same seasonings but toss them with potato wedges or slices instead of the fanned whole potatoes.

Lemon Chicken

from Annie’s Eats

Ingredients:

  • 2 tbsp. lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 2 tsp. fresh thyme leaves
  • 1 tsp. fresh rosemary leaves, finely minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 lbs. of bone-in, skin-on chicken thighs or drumsticks
  • 2 tbsp. melted butter
  • Thinly sliced lemons, for garnished

Directions:

  1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.
  2. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.
  3. Preheat the oven to 425˚ F.
  4. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.
  5. Brush the top of each piece of chicken with melted butter.
  6. Bake for 50-55 minutes, until the skins are crispy and well-browned.
  7. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.
  8. Once fully baked, cover loosely with foil and let rest 10 minutes before serving.

Baked Hasselback Potatoes

from Chicho’s Kitchen

Ingredients (serves 4):

  • 4 medium potatoes, scrubbed (leave skin on)
  • 4 cloves of garlic, thinly sliced
  • 3 tbsp of olive oil
  • salt
  • pinch of smoked paprika
  • 2 tbsp grated Parmesan cheese
  • chopped chives for garnish
Directions:
  1. Preheat the oven to 425˚F (220ºC).
  2. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
  3. Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.
  4. Lay the potatoes on a baking sheet.
  5. Carefully insert pinches of this mixture in between the slits of the potatoes.
  6. Rub the outsides of the potatoes with residual oil.
  7. Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.
  8. Garnish with additional parmesan and chives!

Shrimply Delicious

Yesterday, as I was watching Food Network in bed, I was absolutely delighted by the Shrimp in a Garlic Pepperoni Sauce Sunny Anderson made on Cooking For Real. I mean, I love pepperoni, I love garlic, and I looooove schrimp. Mmm mmm wonderful schrimp. [Don’t adjust your vision folks, I typed schrimp] My mouth was watering as she made it and I could practically smell its goodness through my television, so it should come as no surprise that I would make it for dinner Sunday night.

After my Sunday Jazzercise ritual, I went to my neighborhood K-Roger to purchase the necessary ingredients. Unfortunately, K-Roger had other plans, which included not having 2 of the ingredients I needed: Pepperoni that didn’t have Hormel in the name and Adobo seasonings. I was defeated and schlepped to the front of the store for a fresh start. As I schlepped, I remembered my go-to shrimp recipe that I hadn’t made in quite a while (okay, maybe a year), and my mood brightened. Garlicky Lemon Shrimp anyone? I promise it will change your life.

Garlicky Lemon Shrimp by Rocco DiSpirito

Ingredients

  • 1 lb medium shrimp, peeled, deveined, and cooked
  • 3 tbsp lemon juice (I use the juice of 2 large lemons)
  • 1/4 cup Olive Oil
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 1/2 cup Parmigiano-Reggiano (I use shredded)
  • 3/4 cup bread crumbs (I use Italian Style)

Directions:

  1. Preheat oven to 500 degrees.
  2. In a medium bowl, toss shrimp with lemon juice, olive oil, and garlic.
  3. Season with salt and pepper.
  4. Add cheese and bread crumbs (coat evenly).
  5. Spread shrimp on a baking sheet in a single layer.
  6. Bake 5 minutes or until golden and cooked through.

Serves 4

Baked Lemon Pasta

Perfect Spring Pasta

Baked Lemon PastaNothing says spring like a pollen covered car. It’s the sign that spring has sprung, that new life is blossoming, and that light, yet flavorful meals are a comforting dinner. My new standby pasta dish? Thanks to Pioneer Woman? Fits the bill perfectly. I mean, seriously, what says spring like lemon? And when you combine that with a bit of garlic and toss with some pasta? It’s not going to disappoint.

You see, one of my favorite movies is Julie & Julia. At the beginning of the movie, Julie arrives home from a stressful day at work and begins whipping up a Chocolate Cream Pie. She says:

“You know what I love about cooking? I love that after a day when nothing is sure, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk it will get thick. It’s such a comfort.”

Well, this dish serves as that comfort for me. Only my day wasn’t stressful and my ingredients are sour cream, lemon, garlic, and butter. Nevertheless, after you’ve whipped it together once it’s practically mindless to whip up again. And mindless recipes that always come out right? Never hurt anyone.

Baked Lemon Pasta
adapted from The Pioneer Woman

Ingredients

  • half pound Thin Spaghetti
  • 2 Tablespoons Salted Butter
  • 1 Tablespoon Olive Oil
  • 1 cloves Garlic, Minced
  • 1 whole Lemon, Juiced And Zested
  • 1 cup Light Sour Cream
  • Kosher Salt to taste
  • Grated Parmesan Cheese
  • Chopped Flat-leaf Parsley

Directions:

  1. Preheat oven to 375 degrees. Cook spaghetti until al dente.
  2. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Turn off heat. Squeeze lemon juice into the pan.
  3. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
  4. Combine mixture with drained spaghetti. Transfer spaghetti to an oven safe dish.
  5. Bake, covered with foil, for 15 minutes.
  6. Remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
  7. Squeeze a little more lemon juice over the top after you remove it from the oven.
  8. Top with Parmesan cheese and chopped parsley. Enjoy!

Servings: 3