Citrus-Herb Marinated Chicken

I may never have the homes that appear in Better Homes and Gardens, but I can surely enjoy looking at them.  And when it comes to the food, often I think, "I could do that!"  And sometimes I do.  This is a wonderful, flavorful, easy chicken dish from the October 2014 issue.

I go on chicken kicks and then I get kind of tired of it at times, but during those times it is usually a nice, flavorful dish that gets me out of the rut.  This is one of those dishes.  I love all of the herbs and the citrus in the marinade.  Personally, I am a big fan of grilling this chicken, but in the winter months sometimes the broiler just has to do!

INGREDIENTS:

• 4 boneless, skinless chicken breast halves
• 1/3 c lemon juice or orange juice
• 2 Tbsp. finely chopped shallot
• 1 Tbsp. honey
• 1 Tbsp. olive oil
• 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
• 2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 clove garlic, minced

DIRECTIONS:

1.  Place chicken in a resealable plastic bag set in a shallow dish.  For marinade, stir together lemon juice, shallot, honey, oliveoil, thyme, rosemary, garlic, salt, and pepper.  Pour over chicken; seal bag.  Marinate in refrigerator for 2-4 hours, turning bag occasionally.

2.  Preheat broiler*.  Drain chicken, reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4-5 inches from the heat about 6 minutes or until light brown.

3.  Turn chicken; brush lightly with reserved marinade.  Discard any remaining marinade.  Broil 6-8 minutes more until chicken is no longer pink.

*Alternatively, you can grill the chicken.

Difficulty: easy
Time: 10 minutes prep, 2-4 hours marinate, 12-15 minutes broiling
Source: Better Homes and Gardens, October 2014

Lemon-Shallot Vinaigrette

Looking on the positive side, with the number of doctor and therapist appointments there were this summer, I had the opportunity to peruse some good magazines and the time to make a grocery list for the new recipes I found in those magazines.  Waiting rooms are good for some things, I suppose.  I found this recipe in Southern Living, and I feel like I hit the jackpot in doing so.  It is so good, and with the companion recipes that were in the magazine, such as Tomato and Gorgonzola Pasta Salad, I can't get enough. I love easy, homemade dressings! (Look for the Pasta Salad recipe here!)

INGREDIENTS:

• 1/2 cup lemon juice
• 1 shallot, minced
• 1 cup olive oil
• 1/4 cup flat-leaf parsley, minced
• 1 Tbsp honey
• 1 Tbsp Dijon mustard
• salt and pepper to taste

DIRECTIONS:

1. Stir together lemon juice and shallot; let stand 5 minutes.
2. Whisk in remaining ingredients.  Refrigerate for up to one week in air tight container.

Difficulty: very easy

Time: 10 minutes

Source: Southern Living magazine, July 2014

Lemony Tuna Toss

I generally take leftovers to work for lunch, but we have been on a toasted turkey and avocado sandwich kick lately (and we have been doing our best to squeeze out an extra evening meal using our leftovers).  Knowing that I will soon tire of that easy lunch and that avocados won't be so inexpensive for much longer ($0.49 at Aldi!), I decided to try something new.  The origins of this recipe are foggy - I remember reading an article on healthy living that I stumbled upon while I was checking my e-mail one day, seeing a variation of this recipe, copying and pasting it into a doc to check out later, and then forgetting about it for quite a while.  When I finally made my own version of it, I vowed to make it at least once a month.  It doesn't take much to throw together and then lunch is already ready to go for several days.  It is a nice change of pace and makes for a delicious, healthy, and filling mid-day meal.

INGREDIENTS:

• 2 cans (4-5 oz) tuna
• 1 can artichoke hearts - chopped
• ~20 halved grape tomatoes
• 1 can chickpeas
• 1/3 cup chopped red onion
• 2 Tbsp lemon juice
• 1 Tbsp olive oil

DIRECTIONS:

 Mix all ingredients in a large bowl.  Serve with a whole wheat roll.  (This makes about 4 nice-sized servings.)

Difficulty: Easy

Time: ~10-15 minutes

Source: sorta kinda from a recipe on Yahoo!

Creamy Lemon Basil Potato Salad

Potato salad, while certainly a picnic and barbecue staple, has never been a favorite of mine.  In fact, I can't think of even one time that I put it on my plate while pursuing the options at a summer get-together.  When I came across The Pioneer Woman's Creamy Lemon Basil Potato Salad recipe, I knew I had finally met my potato salad match.  The basil, lemon, and pesto are just what I needed...the combo makes for a perfectly delicious and light dressing when mixed with a minimal amount of mayo.  This version of the recipe makes enough for a side dish (with a little bit leftover) for my family.  I would double or triple it if making to take to a picnic, where it is sure to be a hit.

INGREDIENTS:

• 1 qt small red or new potatoes (8 or so), cut into quarters (or smaller, depending on the size of the potato)
• 1/4 cup mayonnaise with olive oil
• 1 Tbsp Olive Oil
• 2 Tbsp lemon juice
• 1 tsp pesto
• fresh basil, chopped
• salt and pepper to taste

DIRECTIONS:

1. Bring water to a boil; add a pinch of salt and the potatoes.  Boil for 10-15 minutes or until fork tender.  (Careful not to overcook; you don't want mashed potatoes!)
2. In a small bowl, mix together the mayo, olive oil, lemon juice, and pesto until thoroughly combined.
3. Drain the potatoes and place in serving bowl.  Pour dressing mixture on top and gently stir.  Add chopped basil, salt, and pepper; stir again.

Difficulty: easy

Time: 20 minutes

Source: adapted from The Pioneer Woman's recipe of the same name (click here to see original)

Chicken Piccata

Since starting this blog, I have tried many, many new recipes.  Some of them have made it to these pages after having been tried several times and passing the tests of a husband, six-year-old, and four-year-old (and me, of course).  But yet, there are still some recipes that I reach for that I grew up with, ones that take me back to my mom's kitchen.  This is one of those recipes.  In fact, this was served at my wedding shower.  Simple and flavorful, you can't go wrong with chicken piccata.

INGREDIENTS:

• 1 egg
• 1 tsp lemon juice
• 1 cup flour
• 1/8 tsp paprika
• 1/8 tsp garlic powder
• sprinkle of salt and pepper
• 1/2 stick butter
• 2 bullion cubes
• 1 cup boiling water
• 2 tsp lemon juice

DIRECTIONS:

1. Marinate chicken, sliced or pounded thin, for 45 minutes in egg/lemon juice (1 tsp) mixture.
2. Combine flour and seasonings.  Dip chicken in flour mixture.
3. Melt 1/2 stick of butter and fry chicken until golden brown.
4. Add bullion cubes to 1 cup of boiling water and 2 tsp lemon juice.  Add to skillet with chicken; simmer 20 minutes.

Difficulty: medium-easy 

Time: 45 minutes to marinate; 15 minutes hands-on followed by 20 minutes to simmer

Source: my mom