Go To Chicken

We all have a “go to” recipe.  It’s a must for the days when the evening gets away from you, for when you are trying to do too many things at once, for when cooking seems like too much.  This chicken is so incredibly easy, so incredibly tasty.  I’m sure you’ll add it to your “go to” list as well.  PS – This is not healthy my friends, just a warning.


2 sticks butter
Juice of 2 lemons
1/4 tsp salt
4 tsp minced garlic
4 Tbs worcesteshire sauce (such as Lea & Perrins)
4 skinless, boneless chicken thighs
4 whole chicken legs (original recipe calls for 24 whole chicken thighs, but that’s too much for us. I’ve adjusted it to please the adults, by adding the thighs, as well the kids, who get the drummies)


Preheat oven to 450°.  Line baking sheet with aluminum foil.

Melt butter in a saucepan.  Add lemon juice, salt, garlic, and Worcestershire sauce and stir.  Set aside.

With metal tongs, dip chicken one by one into the butter mixture and place on baking sheets.  Once all of the chicken is coated and on the baking sheet, take a pastry brush and give them another coating of mixture.

Bake for 30 – 35 minutes, turning them over and basting one more time after about 15 minutes.  For more color, turn on the broiler for a couple of minutes.  Remove when golden brown.  Serve immediately with rice or potatoes.

Wine Pairing Suggestions:

Pinot Gris / Pinot Grigio
Pinot Noir
Sauvignon Blanc

Serves 4 – 6

Total time:  40 minutes

Go To Chicken

Go To Chicken

*Derived from Ree Drummond’s Spicy Roasted Chicken Legs

Lemon-Butter Chicken with Asparagus

Before I started grilling I kind of thought it was really simple.  I mean, why else would that be most men’s sole form of cooking?  I’m learning, however, how wrong I was.  I’ll give you that burgers and dogs are simple, once you get used to the grill.  And that’s the key, getting used to your grill.  Like oven and stove tops, they are all pretty unique in how they heat.  Some can take forever, such as the case with my crappy stove top, while others heat like a stove top is supposed.  I’m finding this pretty much sums it up with grills, too.  Also, finding that perfect spot to grill where the outside doesn’t get charred while leaving the inside raw.  And timing, when to turn it, when to move it, etc.  I’ve found a whole new appreciation for those that grill, and grill well.  But don’t tell them or I’ll deny it.  🙂


Kosher salt
4 chicken pieces, with bone & skin, about 10-12 oz each piece
1½ lb asparagus
Olive oil
1 lemon, cut into 6 wedges (for garnish – optional)

Lemon Butter:

½ cup (1 stick) unsalted butter, softened
3 Tbs finely chopped fresh Italian parsley (as a time saver sub Litehouse freeze-dried parsley)
2 tsp finely grated lemon zest
2 Tbs fresh lemon juice (which is super simple since you just zested one)
2 garlic cloves, minced


In a small bowl mash the lemon butter ingredients, including ¼ tsp each of salt and pepper, until thoroughly blended.  (This can be a bit challenging as the lemon juice and butter do no naturally combine well)

Carefully lift the skin of each piece of chicken, being careful to not puncture the skin.  Spread 1 tablespoon of lemon butter around under the skin.  Lay skin back in place.

Transfer remaining lemon butter to small saucepan and melt over medium heat.  Set aside

Prepare grill for direct and indirect heat over medium (350° to 450°F).

Remove and discard the tough bottom of each asparagus.  This is done easiest by taking one and bending it gently at the bottom until it snaps at its natural point, then line the rest up and cut them at about the same location.  Drizzle asparagus with olive oil and season with salt and pepper.

Brush chicken with oil and season with salt and pepper.  Grill chicken, skin side up over direct medium heat, with the lid closed, until nicely marked on the bottom, about 5 minutes.  Without turning the chicken, move it over to indirect medium heat, close the lid and continue cooking until the meat is opaque all the way to the bone, about 30 minutes.  About 5 minutes before the chicken is done, brush the tops with some of the melted lemon butter and then turn chicken over to skin side down.  Slide over to direct medium heat, close the lid, and continue cooking until the skin is brown, basting once more with the lemon butter.  Remove from the grill, cover, and let rest 3 – 5 minutes.

Grill asparagus over direct medium heat, with the lid closed, until crisp tender, 6 – 8 minutes.  Turn occasionally.  Arrange asparagus on serving platter and drizzle with remaining butter.  Serve chicken warm with asparagus and garnish with lemon wedges.

Wine Pairing Suggestions:

Pinot Gris / Pinot Grigio
Sauvignon Blanc

Serves 4

Prep time: 20 minutes / Grilling time:  43 minutes

Lemon-Butter Chicken with Asparagus

*Derived from Jamie Purviance


Caesar Salad & Pasta Primavera

I am so happy and beyond excited to be able to share my “Guest Blogger” with you today.  I’m going to have to do the typing for her because, well, she’s 5 1/2 and this would take all day.  My youngest foodie D wanted to take a cooking class that was being offered through her school, and I couldn’t think of any reason to say No.  I mean, my little angel girl loves cooking, like her mommy?!?!!  She has always been my little foodie, ready and willing to try anything.  She absolutely adores food and as soon as she finishes one meal, she is already thinking about the next.  On Sunday she was making cookies and I caught her talking lovingly to her dough.  Does it get any better?  I think it just might!  Yesterday was her first day of her cooking class and she came home buzzing with excitement from her class.  They got to eat their food in class, but she also brought a plate home to share with the family.  We all raised our hands in agreement that her food was “super yummy!”  I am pleased to share with you her results.

Caesar Salad


3 medium heads romaine lettuce; chilled, dry, and crisp
1/3 cup garlic olive oil
2-3 Tbs wine vinegar
1 lemon – halved
2 One Minute coddled eggs
Salt to taste
Dash Worchester sauce
Freshly ground black pepper to taste
6 Tbs grated Parmesan cheese (can add more)
1 cup Caesar croutons


Bring a sauce pan of water to boil.  Gently add eggs and turn heat to low, set timer for 2 minutes.  Remove eggs with slotted spoon or wire mesh strainer.  Cool in cold water and set aside.

Into a chilled salad bowl, break romaine leaves into 2 inch widths.  Drizzle with garlic olive oil and vinegar.  Squeeze juice from lemon over the top.  Break coddled eggs over lettuce, toss many times to ensure everything is thoroughly mixed.  Season with salt, pepper, and Worchester sauce.  Sprinkle with parmesan cheese.  Toss six or seven times until dressing is well combined and every leaf is coated.  Add croutons.  Serve immediately.

Pasta Primavera


1 lb Italian style spaghetti
1 cup thinly sliced zucchini
1 ½ cup snow peas (can use frozen)
1 cup baby peas (can use frozen)
6 asparagus sliced in 1″ pieces
1 cup sliced mushrooms
1 (16 oz) can peeled tomatoes, drained and chopped
3 Tbs olive oil
Salt and pepper to taste
¼ cup chopped fresh parsley (can sub 1/8 cup if using dried)
2 tsp minced garlic
½ cup freshly grated parmesan
¹⁄³ cup butter
1 cup heavy cream (can sub low-fat milk)
¹⁄³ cup fresh, chopped basil


Cook pasta in large pot boiling water.

Briefly cook the green vegetables and mushrooms in water (or steam).  When crisp tender, refresh by running under cold water.  In large frying pan heated to medium, sauté tomatoes and parsley in olive oil.  Add all of the vegetables and simmer until heated through.

Add cooked pasta, cheese, cream, butter, and basil.  Toss to coat.  Add salt and pepper to taste.

Serve hot, with chilled Caesar salad.

Wine Pairing Suggestions:

Fume Blanc
Grüner Veltliner
Sauvignon Blanc

Both recipes serve 6

Caesar Salad & Pasta Primavera

Caesar Salad & Pasta Primavera

Orzo “Paella”

There is something about orzo.  The texture.  The size. It’s just the most amazing little cross between rice and pasta.  A rice / pasta cross-over!  This recipe calls itself a “paella” and it makes for a wonderful “when I grow up I want to be a paella” dish.  The flavors come together really nicely and are a great compliment to each other.  I was able to use left over chicken, which is always a plus for me, and it had shrimp.  As most people know, we are a big shrimp eating family.  The peas were a “no go” for the kiddos, but that was no surprise.  This got a big thumps-up and was wonderfully quick to make!


¾ lb large frozen shrimp; cleaned, shelled, thawed with tails on (I used what I had in the freezer, which were medium, and they worked just fine)
Juice of ½ a lemon
¼ tsp each salt and pepper
1 Tbs plus 1 tsp olive oil
3 ½ cups low sodium chicken broth
2 cups water
¼ tsp turmeric
1 lb orzo (can sub whole wheat for a healthier meal)
½ cup frozen peas
½ small onion, finely chopped (time-saving tip: buy pre-chopped either in the freezer section or fresh in produce)
2-4 cooked chicken thighs cut into 1″ chunks
¼ cup roasted red pepper, cut into thin strips (I bought the jarred version, though you could roast your own)
¼ cup flat-leaf parsley, chopped


Preheat oven to 425°.  Place first four ingredients and 1 tbs of olive oil in large zip-lock bag.  In medium pot, bring chicken broth and 2 cups water to boil.  Add turmeric and orzo; boil for 6 minutes.  Drain, reserving ¾ cup of cooking liquid.  Place frozen peas in the broth and let sit.

Heat remaining 1 tsp olive oil in a large pan.  Add onion and cook until translucent.  Add shrimp and cook 3 minutes; flip halfway through.  Add chicken thighs; cook for 2 minutes, stirring occasionally.  Add drained orzo to pan.  Pour peas and reserved liquid over orzo and stir.  Finally, stir in red pepper.  Bake for 10 minutes.  Top with parsley and serve.

Wine Pairing Suggestions:

Grüner Veltliner

Serves 6 (and probably some left for lunch)

Prep time: 15 minutes  Cooking time: 22 minutes

Orzo "Paella

Orzo “Paella

*Derived from Fitness Magazine

Linguine with Shrimp Scampi

I don’t think I have discovered a way to make shrimp that my kids WON’T eat.  Not that I’m really trying.  But sometimes I think, “There is no way they are going to go for this.”  And they do.  We even went to our favorite Chinese place earlier in the week at the request of D, for the honey walnut prawns.  I was telling the owner that I tried making them at home, and while they were very good, they weren’t OIC Bowl good.  After she walked away, Berto leaned across the table and whispered to me, “Yours were REALLY good Mommy.”  Heart melting.  Right there.  Right then.  Well, these got the same reaction from the kids, and the Hubs, too!


Vegetable Oil
Kosher salt
1 1/2 lbs linguine
6 Tbs unsalted butter
5 Tbs olive oil
3 Tbs minced garlic (time saver tip:  Buy jarred minced garlic, such as Spice World)
2 lbs large, peeled and deveined shrimp (I always buy them that way)
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (about 4 small lemons)
1/2 lemon thinly sliced in half-rounds (left mine whole rounds, but half is better)
1/4 tsp hot red pepper flakes (optional, I omitted)


Drizzle some vegetable oil in a large pot of boiling salted water, do not skip this step.  It helps keep your linguine from clumping together.  Add 1 tbs salt and the linguine.  Cook for 7-10 minutes, or according to package directions.

While water is boiling and pasta is cooking, in another large, heave-bottomed pan, melt the butter and olive oil over medium heat.  Add garlic and sauté for 1 minute.  Keep a close eye, the garlic will burn very quickly.  Add the shrimp, 1 tbs salt, and the pepper.  Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice, lemon slice, and red pepper flakes (if using).  Toss to combine.

Drain the linguine and add it back to the pot in batches.  In-between batches, add some of the shrimp and sauce.  Toss well, and devour!

Wine Pairing Suggestions:

Picpoul Blanc
Vinho Verde

Serves 6

Total time: 40 minutes

Linguine with Shrimp Scampi

Linguine with Shrimp Scampi

*Courtesy Ina Garten

Lemony Sour Cream Muffins


These quick, light, and tangy muffins are perfect for warm summer mornings!


2 cups all-purpose flour
2/3 cup sugar
2 tsp baking powder
¼ tsp baking soda
1 lemon, zested and juiced
¾ cup sour cream
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted


Whisk dry ingredeints, including lemon zest, in a large bowl.  In another bowl, whisk remaining ingredients, including lemon juice.  Pour wet ingredients over dry.  Gentlystir everything together.  Don’t worry about lumps, they’re better than overmixed batter. 

Spoon batter into paper-lined muffin tins.  Bake 18-20 minutes until muffins are golden.

Serves 12

Prep Time: 20 minutes; Bake Time: 20 minutes

*derived from Parade Magazine