Lemon Garlic Roast Chicken

It seems like lately I’ve had those, “This recipe says what?? How am I going to do that??” only because when preparing my menu I haven’t thoroughly read the recipe.  This is one of those times.  I pulled a great looking recipe from Annie’s Eats on Pinterest.  I quickly scanned the ingredients, no worries there.  And that is where I went wrong.  The recipe called for marinating 2 hours.  Yes, I gave the kids a snack but not a great enough snack that I could add 2 hours to the dinner prep.  Sure, we could get more homework done in that 2 hours, but dinner would be ready at bedtime!  So, below is what I came up with by morphing two recipes together.  And wow, it was a huge hit!

Ingredients:

2 small lemons; zested and juiced
2 cloves minced garlic
2 tsp each thyme and crushed rosemary
1 tsp Kosher salt
4-6 Tbs olive oil
2-4 lbs bone-in, skin-on chicken thighs or drumsticks (I used mostly drumsticks)

Preparation:

Preheat oven to 425°.  Combine garlic, lemon zest and juice, herbs, salt, pepper, and olive oil in a large ziplock bag.  Add chicken and move it around in plastic bag to ensure even coverage.  Let sit for about 20 minutes (enough time to start your side dishes).

Remove chicken from marinade and place in a baking dish lightly coated with non-stick cooking spray.  Use the marinade to brush over the top of each piece.  Bake for 50 – 55 minutes, until skin is well-browned.  Let stand for 10 minutes and then transfer to a serving platter.  Garnish with lemon slices.

Wine Pairing Suggestions:

Chardonnay
Pinot Gris / Pinot Grigio
Riesling
Sangiovese
Sauvignon Blanc

Serves: 6

Total Time: 1 hour

Lemon Garlic Roasted Chicken

Lemon Garlic Roasted Chicken

*Derived from Annie’s Eats and Our Best Bites

Rosemary Parmesan Rolls

Once again I was making my amazing Maple Salmon , this is a frequent dish in our house.  The hubs and the kids love it.  And I never tire of making such a tasty, healthy, supremely easy dish.  I thought about making my Buttery Corn bread, too.  But, quite frankly, I just didn’t feel like putting in the effort.  Perused my baking recipes and nothing jumped out saying, “Make ME tonight! Make me!!”  I guess I would just toast some slices of Pulgiese like usual.  As I was in the refrigerator I discovered a can of crescent rolls that were quickly coming to the end of their shelf life.  I grabbed it, but am not a big fan of canned crescent roll.  I wonder what else I could come up with . . .

Ingredients:

1 regular size can refrigerated crescent rolls
2 Tbs garlic olive oil (such as Garlic Gold)
3 tsp Rosemary (next time I’ll used crushed)
1/2 to 1 Cup shredded Parmesan

Preparation:

Preheat oven to 375°

Open can of crescent rolls, pinch seams together and roll flat, about the size of a small cookie sheet.  Pour garlic olive oil into small bowl and with pastry brush, evenly brush dough with oil.  Sprinkle with rosemary and then parmesan cheese.  Roll into tight log and cut into 1″ thick slices.

Place flat on parchment lined cookie sheet and brush with remaining garlic olive oil.  Bake 10-15 minutes, until golden.

Serves 6

Total time: 30 minutes

Rosemary Parmesan Rolls

Rosemary Parmesan Rolls

 *Original Serves-4 Recipe

Pancetta Risotto with Truffle Oil

There are two things always welcome in my home, risotto and pancetta.  Ok, there are a whole lot more than that, but for the purposes of this post, let’s just go with it.  Now that we are fully ensconced in the comfort food time of year, I just naturally gravitate towards risotto.  Don’t get me wrong, I’ll be making spring risotto, too!  But the pancetta and the rosemary in this one screams comfort.  With the first bite you feel as if you are being lovingly  wrapped in a cozy blanket.  Nothing beats that feeling on a cold night after a long day!

Ingredients:

5 cups unsalted chicken broth
1 Tbs olive oil
3 oz chopped pancetta (you can often find it already chopped and packaged in the deli section of national grocery stores)
½ cup minced shallots
1½ cups Arborio rice
1½ tsp chopped rosemary
2 cloves garlic, minced
½ cup dry white wine (might as well pour a glass for yourself, too!)
1 tsp black pepper
1 tsp white truffle oil
½ tsp kosher salt

Preparation:

Bring stock to simmer in small saucepan.  Keep warm over low heat

Heat a Dutch oven over medium heat.  Add olive oil, swirl to coat.  Add pancetta; sauté 6 minutes, or until crisp.  Remove pancetta from pan and drain on a paper towel.  Add shallots to pan drippings and cook 2 minutes (being careful not to brown), stirring frequently.  Stir in rice, rosemary, and garlic.  Cook 1 minute, stirring constantly.  Add wine and cook for 2 minutes, or until liquid is absorbed.  Stir in 1½ cups of stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.  Add remaining stock, ¾ cup at a time (reserve 1/3 cup for end), until each portion of stock is absorbed, stirring near constantly (it will take about 20 minutes).  Stir in pepper, truffle oil, and salt.  Remove from heat and stir in reserved 1/3 cup broth.  Top with pancetta.

Wine Pairing Suggestions:

Albariño
Grüner
Pinot Gris / Pinot Grigio

Serves 5
Total time: 40 minutes

Pancetta Risotto with Truffle Oil

Pancetta Risotto with Truffle Oil

*From Cooking Light

Chicken Under a Brick

I will not like it under a brick. I will not like it on a stick. I will not like it here or there. I will not like it anywhere. I will not . . . Nom, nom, nom. I do, I do like it under a brick. I will, I will like it on a stick. Sorry, my son read Green Eggs and Ham to me this evening, so I’ve got Dr. Seuss on the brain. Or on a train. Maybe with a cane? Here I go again! I know that when they say chicken under a brick, they don’t mean a real brick. Or do they? I decided to take the recipe to heart and ran out front to get a brick. How cool is that?? I’m cooking under a brick! Let me just say, though, that chicken under a brick is so amazing I began to wonder what else I could cook under a brick . . .

Ingredients:

2 tsp olive oil
8 bone-in, skin-on chicken thighs (about 2 ½ lbs)
1 tsp kosher salt
½ tsp freshly ground black pepper
2 Tbs fresh rosemary (about 2 sprigs)

Preparation:

Heat oil in large skillet over medium-high heat.  Season chicken on both sides with salt and pepper.  Place chicken, skin side down, in skillet and sprinkle with rosemary.  Put a large sheet of aluminum foil on top of chicken, take a second skillet and place it on top of the chicken, use something heavy (I used an actual brick from the garden) such as a large can of tomatoes, to weigh the skillet down.  Cook chicken until golden brown and crisp (about 10-12 minutes).  Turn chicken over, weigh it down again with the skillet and “brick”, continue to cook until cooked through (3 – 5 minutes).

Wine Pairing Suggestions:

Chardonnay
Pinot Grigio
Pinot Noir
Sangiovese
Sauvignon Blanc

Serves 6 large portions

Prep time: 5 minutes; Total time: 25 – 30 minutes

Chicken Under a Brick (1)Chicken Under a Brick (2)

*Derived from Do It Delicious

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