Saturday, June 11, 2011

Chicken with Lemon and Olives

I have been looking for a recipe
for chicken and olives for a while.
The recipes I have tried in the past
have been really salty and just ok.

I came across this recipe in my
Cooking Light magazine.
I am not sure what it was that
made me believe this recipe
would be better than the others
we've tried but I am happy
to say it was.

My husband made this dish
while I went running.
He did an excellent job!
Dinner looked wonderful
and tasted great.

Chicken with Lemon and Olives
recipe from Cooking Light

1/4 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
3/4 teaspoon ground cumin
6 garlic cloves, coarsely chopped
4 chicken leg quarters
1/2 teaspoons salt
1/2 teaspoons black pepper
16 pimiento stuffed green olives, sliced
1 lemon , thinly sliced
1/4 cup flat leaf parsley leaves

Preheat oven to 400 degrees.

Combine first 7 ingredients, marinate
at room temperature for 30 minutes.

Pour marinade into a 13 X 9 inch baking
dish. Heat a large skillet over medium
high heat. Add chicken, cook 3 minutes
on each side or until browned. Arrange
chicken in baking dish. Sprinkle with salt
and pepper. Top with olives and lemon slices.
Bake at 400 degrees for
40 minutes.

Remove chicken from baking dish and keep warm.
Strainsauce over a saucepan reserving solids.
Bring sauce to a boil. cook 3 minutes or until
slightly thick. Stir in olives and garlic,
serve with chicken and lemons.
Top with parsley.

Serve with green pea rice

This recipe is a keeper!

Friday, June 10, 2011

Summertime Pizza - Goat Cheese and Peaches

I have been trying to cook light because
the weather is sooooo hot right now.
The other night, for dinner, we made
two different thin crust pizzas on the grill .

I made one of the pizzas with
Goat Cheese and Peaches.

Goat Cheese and Peach Pizza

Here is how I made our pizza:
Roll the pizza crust out nice and thin.
Brush olive oil all over the crust.
Cook some bacon or proscuitto in a pan.
Heat some goat cheese in the microwave
for just a few seconds so that it is
soft enough to spread out on the pizza crust.
Slice peaches and place them on the pizza.
Cut the bacon or proscuitto into small pieces
and sprinkle it over the pizza.
Add a pinch of thyme over the peaches and cheese.

Now the pizza is ready for the grill.

Seriously Good!

Saturday, June 4, 2011

Chicken Wings with Lemon and Thyme

It's time for a batch of chicken wings.
We have tried making our own version of spicy
chicken wings. I also have a good recipe for
balsamic chicken wings. This time we are
going with a recipe by Emeril for
Lemon and Thyme Oven Roasted Wings.

Lemon and Thyme Chicken Wings
4 pounds chicken wings or chicken legs
1/4 cup fresh squeezed lemon juice
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
2 teaspoons dried thyme
1/2 teaspoon cayenne
4 tablespoons butter, melted


Preheat the oven to 500 F.

Line large rimmed baking sheet with aluminum foil. In large mixing bowl, combine wings and lemon juice and mix thoroughly. Add pepper, garlic powder, onion powder, and salt. Crush the thyme between your finger while adding it to the mixture. Mix again and add cayenne and butter. Mix thoroughly, then transfer wings to baking sheet and arrange in one layer. Roast in oven for 10 minutes, rotate pan and cook 10 minutes longer until wings are nicely browned and cooked through. Serve alone or with your favorite dipping sauce.

*When I made our wings I made the marinade first and poured about half of it into a bowl with the chicken wings. I covered the bowl and the wings sit for about 20 - 30 minutes in the refrigerator. The butter became a little thick but I wanted the flavors to have a chance to combine and get all over the wings. I placed the wings on a baking sheet and added the rest of the marinade. Then I put them into the oven to cook.

We thought the wings turned out great! We did not feel that there was any reason to serve them with a dipping sauce because they had so much flavor on their own.

Thursday, June 2, 2011

Amazing Peach Crisp

This is an AMAZING Peach Crisp!
It is one of those desserts that you
just can't stop eating.
I know that some of you don't believe me
because there is no chocolate in this
recipe but please trust me.
The only thing that keeps me from
eating the whole pan is that I know
what it is made of and it's not low
in calories.

The recipe is from Pioneer Women.
I read her blog often because she
takes step by step photos of the food
she makes and I love that.

Peach Crisp with Maple Cream Sauce

What you need:
6-8 Whole Fresh Peaches
1 cup Flour
½ cup Sugar
½ cup Light Brown Sugar, Firmly Packed
½ teaspoons Ground Cinnamon
½ teaspoons Ground Nutmeg
¼ teaspoons Salt
1 stick Butter (1/2 Cup)
½ whole Lemon
7 Tablespoons Real Maple Syrup -
2 for the peaches and 5 tbs for the sauce.
1-½ cup Whipping Cream
3 Tablespoons Light Corn Syrup


In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed. * I actually did this step in my food processor and used the pulse button to do all the work - just don't over do it.**

Peel peaches and slice. Place them into a bowl. Add the zest from half a lemon. Then cut the lemon in half and squeeze juice from lemon into the bowl with the peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a 9 inch pan and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. After about 15 minutes remove the foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice. Drizzle sauce over peach crisp when you are ready to serve the dessert.( The peach crisp will be warm and the sauce will be cold).

Amazing, Amazing, Amazing!

You have to try this recipe!!!