Saturday, February 13, 2010

dinnertime (lemon herb chicken bake & more)...

Thanks to those of you who gave me some good new recipes and sources! I've been scouring blogs, websites, and cookbooks for dinner ideas...and tried a few new ones this week. It's been fun to be excited about cooking dinner again.
Bran's old friend Jessica suggested food blog Yummy Fun, which is where I found the recipe for this lemon herb chicken bake... Lemon Herb Chicken Bake
Main Ingredients:
6-7 chicken breasts
5-6 medium red potatoes, quartered
1 cup frozen peas

Combine the following in saucepan and simmer for 3-5 minutes...
1/4 cup butter
3 Tablespoons lemon juice
3 Tablespoons minced dried onion
1 Tablespoon rosemary
3/4 teaspoon garlic salt
1/2 teaspoon lemon pepper (or more to taste)
1 teaspoon sugar 2/3 cup half & half

Preheat oven to 400 degrees F. Place chicken in a 9 x 13 baking dish and cover with potatoes and peas.  Pour sauce over the top and sprinkle with Parmesan. Bake uncovered for about 40 minutes until potatoes are browning and sauce is bubbly.
I really liked how it turned out. I halved the recipe (since i'm only cooking for two) with no problems. I even reduced the amount of butter and increased the amount of peas...and I wish I had added even more peas. They tasted so good with the onion and lemon, and the chicken stayed nice and moist. The leftovers were fantastic!
My only suggestion would be to either cut your potatoes even smaller or increase the cooking time a few minutes. Some of the bigger pieces of potato weren't quite as done as  like. Also, I had some grated Parmesan that I needed to use, but next time I'm using shredded...I bet it will be even better.
This past week, I also cracked open my Betty Crocker's Bridal Edition cookbook and got the idea for creamy tomato penne.
All I did was add 1/4 cup of half-and-half to tomato pasta sauce, mixed it with cooked penne, and topped it with a bit of shredded parmesan. The cream really cut the acidity of the tomato...I liked it. We had ours with spinach salads topped with our favorite veggies and Parmesan garlic bread (french bread drizzled with olive oil, sprinkled with garlic powder and italian seasoning, topped with shredded parmesan, broiled until golden and bubbly). It was a simple meal, but so delicious. Bran and I just loved it.
More cooking adventures to come!


  1. why can't I print your recipies. All that prints is the title page

    1. Hmm. I'm not sure...I will have to do some investigating.
      You could copy and paste the text into a Word Document and print from there in the meantime. Sorry for the inconvenience!


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