Sunday, February 22, 2009

Lemon Chicken with Green Beans and Red Potatoes

I got this recipe (and lots of other great ones!) from Kelly over at Kelly's Recipes. We loved it so much that I have now made it three times and I kid you not, it's delicious! We eat a lot of chicken around here so I was thrilled to get another recipe to "mix it up" a bit and that is also healthy!
You will need:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
(I used 1 heaping tsp from jarred garlic, it was all I had and we are not huge garlic fans)
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans
(I used frozen string French kind, but you can use canned or regular ones also)
8 small red potatoes, quartered
4 chicken breasts
Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon (I cut this to half the 2nd time around as the kids didn't like it as lemony as Dan and I had,) garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.
Getting ready to go in the oven...And ready to eat!! This feeds our family of five PLUS there is enough left over for Dan's lunch and for mine and Lauren's lunch the next day. For something so easy, tastes so good AND I get an extra meal out of it? YES!! Love it!
Thanks Kelly for passing this along!

Sunday, February 8, 2009

Luscious Lemonade Tarts

Yes I did walk right up to the frozen food section in Wal-mart on a Saturday and take a picture of the shells. I have no shame. And I now seem to carry my camera everywhere which makes me want a smaller and lighter one!

So here is what you will need to do to make these lovelies...
Pour 1 3/4 cups cold milk into a bowl.
Stir in two small packages vanilla instant pudding
Add 6 oz frozen concentrate lemonade. (A lot of other flavors might be tasty too!)
Add one regular sized tub of Cool Whip, thawed.
Mix together and let set in fridge for at least 20-30 minutes.

Buy 2 pkgs pre made pre cooked phyllo dough mini shells. (In the pastry section of frozen foods)
Spoon lemonade mixture in till full.

With canned whipped cream, add a dollop to the top and then if you are feeling fancy, add some lemon zest or a raspberry on top as well.

They are seriously so delicious and I've never had leftovers. Ever. So that says something right there, right?

(You can get another package out of this mix - I usually have enough left over that I could've made more. But I know Dan likes to sneak spoonfuls of it from the bowl so I pretend that I have extra when I am really just leaving it in the fridge for him!)

Friday, February 6, 2009

Seven Layer Mexican Dip

Here's what you'll need:
1 small can refried beans or bean dip

1 (8 oz) sour cream
1 pkg taco seasoning mix
1/2 cup mayonnaise
3 -4 mashed avocados 1 tsp lemon juice
1/2 cup mayonnaise
1 T. Worcestershire sauce
1 small can sliced olives
green onions
1 tomato diced (I just used canned and drain them really well)
1 pkg Mexican blend shredded cheese
Spread the beans into the bottom of a round or square serving dish with 2 inch sides, I used an 8 x 8 glass pyrex dish.
Mix the sour cream, taco seasoning and 1/2 c mayonnaise together and spread on top of the bean dip. Refrigerate in between adding each layer.

(I couldn't show a picture of the refried beans - I think they are GROSS!!! I had to skip that part for you. Hey, I never said I worked for the Food Network, you aren't getting perfection here!)

Mix the avocados, lemon juice, 1/2 c mayonnaise and Worcestershire sauce together and then spread on top of the sour cream mixture.
I use a glass dish because I think the layers look fun from the side.
Sprinkle cheese all over top until well coated. Add olives, chopped green onions, tomatoes. Serve with tortilla chips.

Now you are going to think I'm crazy for making this if I a) hate refried beans, or beans of any sort for that matter and b) don't care much for avocados. But this is the YUMMIEST dip and I'm willing to deal with a few beans to make this for my husband, Dan. I make this a lot for family gatherings, pot lucks or for when Dan has his game night with his friends.

New Blog!


Most people know I love to cook and bake. I love trying out new recipes in the kitchen. However, that doesn't mean that they always turn out great or are even edible. Here is my way to document the delicious, the Mmmm Good and the "Honey, let's just go out to eat!"