This can be an either/or or maybe even a ‘both’ kind of dinner. It all depends on what you prefer to eat. It is delicious either way.
- 4 chicken breasts, skin and bone removed OR
- 8 chicken thighs, bone and skin removed
- 1 tbsp. oil
- 1 large lemon, juiced and zested
- 1/4 cup water
- 2 garlic cloves, minced
- 1 tbsp. finely chopped fresh rosemary
- pinch of salt
Trim any excess fat from the chicken. In a large skillet, heat the oil and add the chicken. Cook until lightly golden (2 – 3 minutes per side).
Zest the lemon and set aside. Then cut the lemon in half and juice it.(1/4 cup juice).
Add the water and lemon juice and with a wooden spatula, loosen up any bits on the bottom of the pan. Add the garlic, rosemary and salt.
Reduce heat to medium-low. Cover and simmer for about 10 minutes. Turn the chicken over, half-way through the cooking time.
Place the chicken on warm plates, spoon the sauce over, sprinkle some zest on top and serve with garlic mashed potatoes and a crisp salad.
Add warm rolls and butter and, of course, a glass of your favourite wine. What did I tell you? YUM!
Santa Fe Rice and Corn Salad
Great salad to have after the holiday festivities….light, a little spicy and yet tempered with a special lemon dressing.
- 1 cup long grain rice
- 1/4 cup fresh lemon juice
- 4 tbsp. olive oil, divided
- 1 1/2 cups fresh corn kernals (2 ears of corn or frozen corn, thawed)
- 1 cup chopped fresh poblano chilies
- 1 cup diced, seeded yellow bell pepper
- 1 cup yellow zucchini, cut in 1/2 inch cubes
- 1 avocado, halved, peeled and diced
- 1/2 cup thinly sliced green onions (optional, for sure)
- 1/2 cup chopped fresh cilantro
Cook the rice until tender (12-15 minutes). Drain and rinse in cold water and drain again. Set aside.
Whisk the lemon juice and 3 tbsp. oil in a small bowl, season with a wee pinch of salt and pepper.
Heat the frypan and add 1 tbsp. olive oil. Add the corn, chilies, yellow pepper and zucchini and saute until the vegetables are tender (5-7 minutes). Scrape into a large bowl and add the rice, avocado, onion and cilantro. Add the dressing and toss to coat.
Plate with barbecued chicken or pulled pork sandwiches. Wow!
Lemon Fettucine
I like pasta that is not all messed up with tons of vegetables. If it is only butter and garlic then I’m really happy. This one is so tasty. Try it out.
You will need:
- 12 ounces of fettucine (fresh is better, but dried will do just as well)
- 1 tsp. good, light olive oil
- 1 shallot, minced
- 1 1/2 cups whipping ceam
- 1 generous tsp. freshly grated lemon zest
- 2 tbsp. lemon juice
Cook the pasta until el dente and drain. Return to pot and cover. In a small saucpan heat the cream, lemon zest and juice until it begins to thicken up (6-7 minutes). Pour the sauce and toss to cover all the pasta. Serve in a bowl with a slice of toasted garlic/cheese baguette and a fresh, crisp salad.
If done right, would also make for a casual/elegant dinner for company. Makes my mouth water just thinking about it.