Lemon Chicken Appetizer
Cooking oil
2-3 lbs chicken tenders
4 large or 6 small lemons
Olive oil
Rosemary, dried and crushed
Salt and pepper
Sprinkle the bottom of a 9x13 pan with cooking oil to keep the chicken from sticking to the pan. Place the chicken tenders in the pan. Grate the rinds of the lemons, and then juice them. Pour juice and grated rinds over the chicken. Add water until the chicken is covered with liquid. Sprinkle with olive oil, rosemary, salt and pepper to taste. Scrape out the white membranes of the squeezed lemons, quarter the peels, and place them in the pan to bake with the chicken. Cover and bake at 400 degrees for 30-40 minutes, or until chicken is done. The liquid from the pan is great for bread dipping.
Tuesday, June 30, 2009
Sunday, June 21, 2009
A couple of recipes!
Here are some of the delicious recipes we enjoyed at our last cooking group:
Pasta with Peas and Lemon
1 lb dry spaghetti or fettuccine
3 tbsp olive oil
4 cloves garlic, thinly sliced
2 jalapenos, seeded and thinly sliced(optional)
Zest of 1 lemon, grated
1/3 cup fresh lemon juice
1 1/2 cups frozen peas, thawed
1 tsp kosher salt
1/8 tsp black pepper
1/3 cup grated Parmesan(optional)
Cook the pasta according to package directions. Meanwhile, heat 2 tbsp of oil in large skillet over medium-low heat. Add garlic, jalapenos, and lemon zest and cook until the garlic is golden but not browned, 4-5 minutes. Drain the pasta and add it to the skillet with the lemon juice, peas, salt, pepper and remaining oil. Heat until warmed through, 3-4 minutes. Transfer the pasta to individual plates and sprinkle with Parmesan.
Glazed Lemon Cookies (Martha Stewart Everyday Food)
2 Cups all purpose flow (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 Large Egg
1 teaspoon pure vanilla extract
Lemon Glaze :whisk the following ingredients until smooth.
2 cups confectioners sugar
2 Tablespoons finely grated lemon zest
1/3 cups fresh lemon juice
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.Add egg, vanilla and lemon juice and beat until just combined. With mixer on low, beat in flour mixture. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until the edges are golden. 15-10 minutes total, rotating sheets halfway through. Let cool two minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hr.
Thanks for the recipes sisters!!! Please e-mail any other recipes you would like posted to chris.sirstins@gmail.com. I know there were many more tasty dishes shared!
Pasta with Peas and Lemon
1 lb dry spaghetti or fettuccine
3 tbsp olive oil
4 cloves garlic, thinly sliced
2 jalapenos, seeded and thinly sliced(optional)
Zest of 1 lemon, grated
1/3 cup fresh lemon juice
1 1/2 cups frozen peas, thawed
1 tsp kosher salt
1/8 tsp black pepper
1/3 cup grated Parmesan(optional)
Cook the pasta according to package directions. Meanwhile, heat 2 tbsp of oil in large skillet over medium-low heat. Add garlic, jalapenos, and lemon zest and cook until the garlic is golden but not browned, 4-5 minutes. Drain the pasta and add it to the skillet with the lemon juice, peas, salt, pepper and remaining oil. Heat until warmed through, 3-4 minutes. Transfer the pasta to individual plates and sprinkle with Parmesan.
Glazed Lemon Cookies (Martha Stewart Everyday Food)
2 Cups all purpose flow (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 Large Egg
1 teaspoon pure vanilla extract
Lemon Glaze :whisk the following ingredients until smooth.
2 cups confectioners sugar
2 Tablespoons finely grated lemon zest
1/3 cups fresh lemon juice
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.Add egg, vanilla and lemon juice and beat until just combined. With mixer on low, beat in flour mixture. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until the edges are golden. 15-10 minutes total, rotating sheets halfway through. Let cool two minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hr.
Thanks for the recipes sisters!!! Please e-mail any other recipes you would like posted to chris.sirstins@gmail.com. I know there were many more tasty dishes shared!
Wednesday, June 10, 2009
Cooking Group Reminder!
Just wanted to remind anyone interested in coming to cooking group:
When: Tomorrow! Thursday, June 11th
Where: Chris Sirstins' house (2397 East Gregson)
Theme: LEMONS!
EVERYONE is welcome to come! Even if you don't have time or just don't feel like cooking anything! Just come, hang out, eat all the food that others brought----and chit-chat. :)
When: Tomorrow! Thursday, June 11th
Where: Chris Sirstins' house (2397 East Gregson)
Theme: LEMONS!
EVERYONE is welcome to come! Even if you don't have time or just don't feel like cooking anything! Just come, hang out, eat all the food that others brought----and chit-chat. :)
Wednesday, June 3, 2009
Welcome to Cooking Group!
Hey ladies! We finally got this blog up and running so you can post and find recipes that have been shared at Cooking Group. Please remember to bring a copy of your recipe to each cooking group or e-mail a copy to chris.sirstins@gmail.com. Photos are also welcome if you have one! Happy Cooking!
Subscribe to:
Posts (Atom)
