Thyme for Lemon Chicken

IMG_2238Clearly I love lemons and lemon recipes.  I’m throwin’ it back this Thursday with one of the first recipes I ever came up with years ago.  I was cooking in my now mother-in-laws kitchen for my then boyfriend, and trying to come up with something that would impress him.  I had no idea what thyme was, or what it tasted like….but I cook like my mom…just throw it in!  It wasn’t as “put together” the first few times I made it….but by now I have it down.

Healthier Options:

The combo of the thyme, lemon juice, and olive oil is what really makes this dish….how you cook it is up to you.  When I make it I cook it in olive oil on the pan.  But it can also be baked and drizzled with olive oil instead of dredged in it.

Ingredients : {Makes 4 Servings}

  • 4 Boneless skinless chicken breasts
  • 1 cup Seasoned Breadcrumbs
  • 2 tbsp Thyme
  • Pepper (8-10 dashes)
  • Salt (4 turns on the grinder)
  • Juice of 3 lemons
  • 3/4 cup Olive oil

Directions:

IMG_2215Combine 1/2 cup of olive oil with the juice of 2 lemons in a shallow bowl.  In a separate bowl combine breadcrumbs, salt, pepper, and thyme.IMG_2220Dredge chicken in olive oil/lemon mixture then dip in the seasoned crumbs.
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Heat the remaining oil on medium-high heat and place chicken in.  (Make sure oil is heated before putting in chicken)
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Cook approx. 5-7 minutes per side on medium-high heat until chicken is fully cooked and crumbs are golden brown (or crispier if you like it like that).  My stove goes from 1-6 and I cooked it on a 4 if that helps haha.  IMG_2231After flipping the chicken squeeze the last of the lemon juice on the breasts (but make sure not to squeeze the juice into the hot oil…bad news…just on the chicken itself.  Make sure to only flip once so you don’t loose the crumbs.IMG_2232Place chicken on paper towel to soak up the excess olive oil.  (And I totally fished out the crispy pieces that fell off the chicken because they are the best part!)IMG_2239

Fresh Watermelon Goat Cheese Salad

Years ago my husband and I went to Puerto Vallarta for vacation. On the beaches of Puerto there are many places where beachfront restaurants cater to you with cool towels, cabanas, drinks, etc. as long as you buy their food. We would hang out at these places all day, tasting different dishes, reading, and getting our bronze on. One of these dishes was an amazing watermelon and goat cheese salad. It was my first time having goat cheese and I loved it!

So when thinking of a fun summer salad to make for Karla & Jason’s Baby-Q shower last week, I thought trying to make that phantom watermelon and goat cheese salad would be perfect! But when looking online for the recipe I couldn’t find one just like the salad I remembered…so I took the only watermelon/goat cheese recipe I could find (this one), and altered it a little. Enjoy!

Ingredients:

  • Lettuce (I buy organic spring mix blend)
  • Blanched Slivered Almonds (In Puerto it had toasted pine nuts…both are delish)
  • Thin Sliced Red Onions
  • Cubed Watermelon
  • Crumbled Goat Cheese (If they only sell it solid that is fine…just be sure to cube it small)
  • 1/2 Cup of Orange Juice (No pulp)
  • 1/2 Cup of Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • Salt & Pepper (About 5 dashes each)

{With this salad the only thing I measure is the dressing ingredients…everything else I just throw in depending on the size of salad and taste. For example the onions really bring out a different flavor in the salad…which I love…but not everyone loves onions so you may adjust it. Also, I usually double the dressing ingredients and store in the fridge for multiple uses.}

Directions:IMG_1628 IMG_1629Cube the watermelon

IMG_1632Thinly slice the onions. I have a mandolin and I sliced, then chopped them to make them smaller.

IMG_1634Combine olive oil, orange juice, red wine vinegar, and salt and pepper.

IMG_1640Whisk/blend ingredients….I used a milk frother (you will need to do this before using every time because the liquids separate).

IMG_1643Combine dry ingredients with lettuce, add dressing to taste, and toss!…This isn’t tossed but just a taste test for me before the party…you know….just to make sure its good!

IMG_1783Tossed and at Karla & Jason’s Baby-Q

Roasted Garlic Spread

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This spread is great when making your own garlic bread, to put onto crostini’s before making various bruschetta’s, to put on bread before making home pizzas, or to top veggies and potatoes.  You can make it ahead of time and store it in a tupperware in the fridge for multiple uses.

Ingredients:

Makes approx. 1 cup of spread (enough for both sides of a full french loaf)

-1 Garlic Bulb (If you like it super garlic-y then use 1 1/2 bulbs)

-1 tsp Olive Oil

-1 stick of Soft Butter

-1/2 cup of Shredded Parmesan Cheese

-1 tsp of Fresh Parsley (I used dry this time which is ok too)

IMG_0324Peal outer layers of bulb and chop top off.
IMG_0327 Cloves should be exposed.IMG_0331Place in cupcake tin and brush top with olive oil.IMG_0332Wrap foil over top of bulb and bake for 30-35min at 400 degrees. (Cloves should be soft.  If you over roast, then they will be too hard to spread).
IMG_0335Mix parmesan cheese and butter.

IMG_0337Add parsley, then whisk mixture with fork to make it lighter.

IMG_0341Let garlic cool for 2 minutes before removing the cloves, this will help the garlic to separate a bit for better extraction.  Then using a fork you can just pop them out.

IMG_0356Mix them in, then spread or store!

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Store for later or jar it for your foodie friends!