Roast chicken is a classic, but it takes time–more suited for a Sunday night. It has its benefits too. Plenty of leftovers for sandwiches and chicken noodle soup. However, when it is fall and you want a hearty, comforting meal on a weeknight, turn to this recipe. The trick is to remember to marinade the night before and take the time to brown the chicken (preferably in a cast iron skillet). Try it soon !
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
Fresh ground black pepper, to taste
2 large split chicken breasts
Whisk together all ingredients except chicken.
Put split chicken in a re-sealable plastic bag and add marinade.
Seal bags, removing as much air as possible and massage marinade around chicken to coat evenly. Refrigerate overnight.
Preheat oven to 400 degrees F. convectional or 425 degrees F. conventional.
Remove chicken from marinade, discarding marinade. Heat a large heavy bottom skillet (I use my cast iron skillet) over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer skillet into the oven.
Roast until chicken is browned, meat is cooked through and juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.) about 45 minutes. Remove from oven and allow sitting 15 minutes to “rest” (this allows the juices to settle in the meat so they don’t run out when chicken is cut).
I was recently chatting with my best friend and fellow-food blogger (An Artsy Appetite) about baking, food, school and just life in general—when I realized that I have had no time to post a single recipe on my own blog! Well, a lot of things have been happening. Primarily, both my husband and I are trying to finish up grad school. As a result, it has been a lot of slow-cooker soups and stews. I decided to cook a proper meal (not heat up leftovers from the freezer) and have a nice fish dinner (fish Fridays during Lent). This recipe is from Epicurious and is a classic New England favorite much like my New England Baked Scallops and Parker House Scrod. I hope it makes it to your dinner table too!
- 4 tablespoons (divided) butter
- 1/2 package – 1/2 sleeve buttery round crackers (e. g. Ritz), crushed
- 1 pound thick-cut cod loin
- 1/4 cup dry white wine
- 1/2 tablespoon dried parsley
- 1/2 lemon, juiced
- Salt and pepper to taste
- 1 lemon, cut into wedges, for serving
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 9×9-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
- Coat both sides of cod in melted butter in the baking dish and season with salt and pepper.
- Bake cod in the preheated oven for 10 minutes.
- Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
I served it with oven roasted fingerling potatoes and sautéed green beans.
- 2 Swai Fillets
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 quarter onion sliced
- ½ cup chicken stock
FOR THE SAUCE
- 1 tsp of minced garlic
- Frozen artichokes, thawed (however much you like)
- 1 tablespoons capers (optional)
- fresh lemon juice and zest from 1 lemon
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley (optional)
- Preheat the oven to 400 degrees. Oil one baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish and season with salt and pepper.
- Heat the olive oil over medium heat in a small or medium skillet and add the garlic and onion. Cook, stirring, until tender and translucent, about 3 minutes. Add the stock to the pan, bring to a boil, and add the thawed artichokes. Add lemon zest and juice and remove from heat. Pour over the fish.
- Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
- Remove from oven, garnish with capers and parsley, serve.
Note: if using dried parsley add it to the pan while the fish bakes. I also like to use some red pepper flakes.
I like some variation in the morning. Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress. This is about fresh blueberries in your oatmeal muffin. Good Morning never tasted so good. I have tried several oatmeal muffin recipes and I have settled on this one–moist, yet a little crumbly for the almond meal. I hope you like it, as much I did.
Yields about 12 muffins
1.5 cups of almond meal
0.5 cups of quick cooking oatmeal
0.25 cups of AP flour
1 tbsp of baking soda
1tbsp of baking powder
0.5 cups of oil
0.5 cups of almond milk
0.25 cups of honey
zest of 1 lemon or 1tsp of lemon extract (optional)
1 pint of blueberries
sliced almonds for topping the muffins
Preheat oven to 350F
Mix all the dry ingredients in one bowl
Mix all the wet ingredients in another bowls or large measuring cup
Slowly incorporate wet into dry. The batter will be runny
Fold in the blueberries
Portion into a lined muffin pan. There might be some extra batter, I put it in a ramekin and bake it off. (serve this one with vanilla ice cream for a late night treat).
Garnish the tops with sliced almonds.
Bake for 30-35 mins, till a toothpick comes out clean.
This past week I gave my Practice talk to my lab members, and the best way to bribe scientists is with food ! So I made this tart and while the lemon curd may sound daunting, it was super easy and almost fool proof ! Try this for your next spring lunch, picnic, or if there are any other PhD students suffering during quals–make this tart to lighten up your day and indulge in something sweet !
- 1-1/2 cups almond flour
- 3 tablespoons butter
- 3 tablespoons sugar
- Pulse all the ingredients in a food processor till everything comes together.
- Place the ball of almond flour dough on the bottom of a nine-inch pie pan.
- Use your fingers to press the dough evenly out the sides.
- Pinch the edges for a decorative look.
- Bake alone for eight to 10 minutes
- 1/2 cup (125 ml)freshly-squeezed lemon juice
- grated zest of one lemon, preferably unsprayed
- 1/2 cup (100 g) sugar
- 6 tablespoons (85 g) butter, salted or unsalted, cut into bits
- 2 large eggs
- 2 large egg yolks
Preheat the oven to 350F (180C.)
1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
2. In a small bowl, beat together the eggs and the yolks.
3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
6. Remove from the oven and let cool before slicing and serving.
7. Garnish with fresh or frozen blueberries.
A one pot lunch is what I call this recipe. It would have tasted a lot better if this was early on in spring but towards the end of the summer the asparagus don’t look that good–but anyway, I wanted to get a last dose of light spring food before I slowly transition into cold weather meals. Try with best possible ingredients you can find, that WILL make all the difference because the recipe is too minimalistic to cut corners.
1lb chicken ( thighs or breasts, your choice)
2 medium size lemons zested and then quartered
1 Tbsp of dried thyme ( fresh would be awesome !!!!)
1lb asparagus blanched and chopped into halves
Salt and pepper to taste
1-2 Tbsp of olive oil, depending on how much ingredients you have.
Preheat the oven to 375F
In a large bowl toss all the ingredients together expect the lemon quarters, you will be adding the zest to coat the chicken and the vegetables.
Arrange the mixture in one layer in a large roasting pan or glass bakeware.
Squeeze a little bit of the lemon juice over the tray and arrange the quarters in the pan.
Bake for about 40 mins till the chicken is cooked through.
Serve hot or at room temperature with some quinoa or garlic bread for a complete meal.