Italian Chicken Meatballs

So just in case you think I only bake... here's a savory meal for you ;) We've been eating a lot of standbys in the DeMaria house & this is one of them. If you cannot tell from all of the celebratory cake, it's been busy & that is not to mention the other things going on! I don't want to exhaust you by listing them so, here, read this tasty recipe instead! Happy Friday!!!

<3 Lishie
 

Italian Chicken Meatballs

• 1 1/4 lbs. ground chicken
• 1/2 c breadcrumbs
• 2 TBSp chopped onion
• 1 tsp dried oregano
• 1 TBSp chopped parsley
• 1/2 c Parmesan cheese, grated
• s & p
• 1 clove garlic, minced
• 1 tsp fennel seeds
• 1 egg, whisked
• zest of 1/2 a lemon
• 3 TBSp olive oil
• 29 oz canned tomato sauce

Preheat oven to 400°F, setting rack to top of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into 3" size balls & place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven & add to your simmering sauce (below) for 5-10 minutes. Serve with pasta. And shredded fresh parmesan, yes, don't forget the parm!

Sauce- saute 1 small onion, chopped in olive oil w/ 1 tsp oregano, 1 tsp garlic powder, 1 TBsp tomato paste... Add the rest of the tomato sauce... Simmer on low...

Lemon Butter Chicken w/ Baby Red Potatoes

I figured today I'd post something savory so y'all didn't think that all I do is bake ;) ha! And everyone wants chicken dinner... This was tasty & easy in one little pot for a "school night".

<3 Lishie

Lemon Butter Chicken w/ Baby Red Potatoes

• 2 lbs chicken tenders

• 1/3 c flour
• 4-6 TBSp butter, divided
• 2 TBSp chopped shallots
• 1/2 lb baby red potatoes, halved
• 1 c chicken broth
• zest & juice of 1 lemon

Coat the chicken tenders lightly with flour. Heat a large saute pan over medium-high heat & add 2 TBSp butter. When butter is melted, add the chicken strips and cook, browning each side. Remove the chicken; set aside. Add shallots to the pan & cook a minute, then add potatoes. Allow the potatoes to cook a little & brown. Then add chicken broth to pan & bring to a boil. Add lemon juice & zest & simmer until mixture is reduced/thicker. Remove from heat & add remaining butter. Return chicken to pan and heat through.

Brussels Sprouts with Pancetta & Apple Chicken Sausage

Need a delicious side for Thanksgiving? This is packed with fresh flavors, colorful & pretty good for you!

My mom-in-law came home with a farm-fresh branch/bushel(?) of Brussels Sprouts & shared them with me. I was so excited- they were gorgeous! Those bright green little leaves! If you are not a fan of the little cabbage family veg, this may make you one.

Happy Thanksgiving
<3 Lishie

Brussels Sprouts with Pancetta & Apple Chicken Sausage

• 2 TBSp olive oil
• 2 medium shallots, diced
• 4 oz pancetta, diced
• 1 lb. Brussels Sprouts, cleaned & quartered
• 2 apple chicken sausage, cut into 2" pieces
• S & P, to taste

Heat the oil on medium-high & add the shallots. Allow to cook for 1-2 minutes, stirring. Add the pancetta & cook for another 2 minutes, stirring. Add in the Brussels sprouts & allow to brown for 2 minutes (without stirring). Stir, all to brown for another couple of minutes. Add the Sausage & allow it to brown. In total, cook all about 15 minutes. Add S&P, to taste & serve.

Chicken A L'Orange

I know everyone is talking turkey & I am over here all chicken, chicken, chicken... But we wait near Thanksgiving to have the turkey dinner, all the sides, etc. Then we appreciate it more. And, I am always looking for a change-up to our chicken dinners. So when I saw this twisted upgrade on Julia Child's Duck L'Orange in Women's Day magazine I knew it was one to try. Citrus & my family go together well. Give this a try when you are a little tired of turkey, I promise it will perk up your menu!!!

Happy Thanksgiving prepping...
<3 Lishie

 Chicken A L'Orange Recipe

slightly adapted from Women's Day

• 3 shallots, peeled & diced small
• 2 TBSp olive oil
• Kosher salt
• Pepper
• 1 lb chicken pieces (I used drumsticks)
• 1/4 c orange marmalade
• 1 TBSp white wine vinegar
• 1 TBSp chopped fresh rosemary

Heat the broiler. In a broiler-safe pan, toss the shallots, 1 TBSp oil & s & p.

In a bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil & more s & p. Add the chicken pieces; toss to coat.

Place the chicken mixture in the readied pan, nestling the pieces among the shallots. Broil until chicken is cooked through and browned and shallots are tender, about 30 minutes, turning the chicken pieces halfway through. Serve with green beans.

Slow-cooked "Roast" Chicken pieces

Here is another yummy slow-cooker meal. The chicken falls off of the bone. Easy & simple, yet delightful! 
<3 Lishie

Slow-cooked "Roast" Chicken pieces

• 3-4 carrots, cleaned, whole
• 3-4 celery ribs, cleaned, whole
• 2-3 lbs chicken pieces, bone-in, with skin
• Paprika
• S & P

Place the carrots & celery length-wise along the bottom of the slow-cooker. Place the chicken pieces, skin-side up on top of the veg. Sprinkle liberally with the paprika, then the s & p.

Set the slow cooker to High for 1 hour, then turn down to Low for about 8 hours, or until the chicken is no longer pink & the juices run clear.

Slow-Cooker Country Chicken Stew

Comfort food! That is what we need!!! Especially after all of the storms, etc. And wait? ANOTHER NorEaster is predicted for Thanksgiving week in NJ? You don't say. Sigh. I'll start praying now it won't wreak much havoc to our already damaged state.

I made this "Before the Darkness" as some of us are calling the hurricane period. I loved it. My mom & pop-in-law loved it. The tot loved it. I think the cat loved it too. Who did not? My hubby. Whatevahs. This.is.so.good. Chicken fall off the bone good. Make a big pot of it & relax....

<3 Lishie

Slow-Cooker Country Chicken Stew

• 1 1/2 lbs baby red potatoes
• 4-5 carrots, cleaned & cut into thirds
• 4-5 parsnips, cleaned & cut into thirds
• 4-5 celery ribs, cleaned & cut into thirds
• 1 medium onion, skinned & cut into quarters
• 2 lbs bone-in chicken thighs & drumsticks
• 1/2 c water
• 1 TBSp herbs de provence
• 1/2 tsp black pepper 
• 1 tsp sea salt or kosher salt
• 3 TBSp cornstarch
• 1/2 c milk

Prep slow cooker with cooking spray. Place potatoes, carrots, parsnips, celery & onion in slow cooker. Place chicken on top of vegetables. Mix water & seasonings in a small bowl until well blended. Pour over chicken & vegetables. Cover.
 

Cook 8 hours on low or 4 hours on high.
 

Last hour of cooking- combine the cornstarch & milk in a small bowl until smooth. Stir into sauce in slow cooker. Cover & cook 15 minutes longer on high or until sauce is thickened.

Serve over egg noodles.

Teriyaki Wings

My hubby loves chicken wings, even for dinner. This is a quick, inexpensive meal. The wings come out flavorful & juicy.

<3 Lishie

Teriyaki Wings 

• 2 lbs chicken wingettes
• s & p
• garlic powder
• 1 c Teriyaki sauce
• fresh parsley, to top

Preheat oven to 375.

On a greased baking sheet, season chicken wingettes with s & p, & garlic powder. Brush with terriyaki sauce, save remainder of sauce.

Bake in preheated oven for 25-30 mins.

Remove chicken & baste with the remainder of the terriyaki sauce.

Sprinkle parsley over the chicken& serve.

Chicken, Broccoli & Rice Casserole

I simply wanted to cook chicken with rice & broccoli... a healthy, no cream of c___ included, tasty, home cooked meal all in one "pan". Here's what I made:

<3 Lishie

Chicken, Broccoli & Wild Rice Casserole

• 1 c uncooked wild rice
• 3 c chicken stock
• salt
• 1-2 heads broccoli florets
• 1-2 lbs boneless chicken breasts, cut into 1/3 pieces
• S & P

Wash the wild rice thoroughly in a small-holed colander. Place it in a large oven proof skillet w 3 cups chicken stock & salt; bring to a boil. Add broccoli florets & turn down heat to a simmer & cook, covered, 20 minutes. Preheat oven to 400. Uncover & add the chicken pieces into the skillet nestling them amongst the rice & broccoli. Sprinkle on S & P. Place in the oven & cook for 40 minutes (until chicken is done.)

Chicken in Tomatoes

Is anyone else still mourning summer? I know, I know. I love Autumn & the change it brings, the gorgeous hues & vegetable variety... the holidays & all. But I am still a summer lovin' girl. So when I was looking into my recipe clippings for ideas & came across something with the heading "Saving Summer", I stopped short. Yes, please, let's save it!!! It was a clipping from a 2 year old back issue of Everyday Food for Chicken in Tomatoes. The article had been about freezing some of the fresh produce of the season for the upcoming chillier months. And I saved it because we always have an abundance of fresh, Jersey tomatoes from my pop-in-law's garden. Well, until this year. Don't get me wrong, we had fresh Jersey tomatoes this past summer months from pop's garden but not as many as usual. Black thumb over here heard something about the high temps causing the problem as well as the sneaky squirrel who resides in our tree. So I went ahead with this yummy recipe using canned tomatoes & it was tasty! I served it with cavatappi pasta on the side & it was a hit!

<3 Lishie

Chicken in Tomatoes
originally printed in Everyday Food

• 32 oz can of tomatoes
• 1 TBSp olive oil
• 1-2 lbs skinless chicken breasts
• s & p
• 1 onion, diced
• 1 tsp oregano
• 3 cloves garlic, smashed & peeled

Preheat oven to 400 degrees.
Coarsely pulse the tomatoes in a food processor. In an overproof skillet, heat oil over med-high. Season chicken pieces with s & p & brown on one side, about 7 minutes. Flip & cook about 1 minute. Transfer chicken to a plate, set aside. Reduce heat to med., add onion & cook until softened, about 5 minutes. Add oregano, then garlic, stir for about a minute. Add tomatoes, more s & p, & bring to a boil.

Place the chicken pieces back into the skillet, darker side up. Transfer skillet to the oven & cook 25-30 minutes, until chicken is done.

Teriyaki Meatball Stir Fry

When you are in the supermarket or specialty store, do you ever try the free samples that are sometimes given out? I will admit I get kind of weird about them myself although I know others live for them! Rarely do I try them. But that odd time I do, I seem to really love what I try. This time, this chef-like guy was offering up different chicken sausages & meatballs from the company Aidell's. Since, to me, store bought chicken sausage is a gamble, I decided it would be a win-win to try a sample. They were really good! AND my hubby tried & liked them too!!! This is the inspiration I took away from the sampling...
<3 Lishie

Teriyaki Meatball Stir Fry

adapted from Aidell's

• 1/4 c soy sauce
• 1/4 c rice wine vinegar
• 3 TBSp sugar
• 1/2 tsp ground ginger
• 1 TBSp canola oil
• 1 recipe (below) Teriyaki Meatballs
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb. Red peppers, diced
• 1 tsp cornstarch mixed w/ 2 tsp water

In a small bowl, whisk together soy sauce, vinegar, sugar & ginger set aside.

Place the oil in a wok or large skillet over high heat & add meatballs. Sauté for 3 minutes. Stir in the onion and garlic & sauté 2 minutes. Add the vegetables, pour in the soy sauce mixture & bring to a boil. Reduce the heat, cover & simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture & bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles (or pasta like shells! ;) ).

Teriyaki Meatballs

adapted from Taste of Home

1 can (8 oz) pineapple chunks

1 medium onion, finely chopped

1/4 c finely chopped sweet yellow pepper

1/4 c finely chopped sweet red pepper

1/2 c dry bread crumbs

1/2 tsp ground ginger

1/4 tsp salt

1 lb ground chicken

1/4 c vegetable oil

1/4 c soy sauce

3 TBSp honey

2 TBSp vinegar

3/4 tsp garlic powder

1/2 tsp ground ginger

Drain pineapple, reserving 1/4 c juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt & reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1". balls.

Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes.

Baked Paprika Drumsticks

These are so easy & so delish for a hectic day at the office, running around doing errands or any day. Serve with a quick side & you are set!
<3 Lishie

Baked Paprika Drumsticks

• 2 lbs drumsticks
• Olive Oil
• smoked paprika
• 1 TBSp oregano
• S & P

Place the drumsticks on a cooking sheet & coat with olive oil. Sprinkle the paprika liberally over the chicken, then the oregano & S & P.
Bake at 400 for 45 minutes (or until done).

Chicken Cacciatore

In the northeast, NYC/NJ we are feeling hints of Fall. I am glad that the day I chose to cook this was a particularly brutal weather day with high wind gusts, rain & tornado warnings to boot. This meal is a cozy, tummy-warming one especially served sided with shell shaped pasta. "Cacciatore" means hunter in Italian. But really, who hunts chicken? Ha ha... Despite that, this rustic-like meal is very delicious- you should make it!

<3
Lishie

Chicken Cacciatore

• 2 lbs. Chicken breast, boneless
• S & P
  AP Flour (for dredging)
• ¼ c olive oil
• 1 onion, diced
• ½ c of water, chicken stock or white wine
• 1 28oz can tomatoes w/liquid, crushed
• 1 tsp dried oregano
• 8oz button mushrooms, sliced
• 1 red & 1 yellow bell pepper, cut into 1/2-inch pieces

Cut each chicken breasts into large pieces (about 3-4 pieces per breast). Season the chicken pieces w/S&P. Dredge the pieces in flour, coating them lightly & tapping off the excess flour. In a wide 5-quart braising pan, heat the oil. Add the chicken to brown without crowding. After all chicken is browned on all sides, remove from skillet, & add the onions to the pan, stirring, 5 minutes. Pour the liquid (wine, water or stock) into the pan deglazing it, stir then bring to a boil, & cook until reduced by half, about 3 minutes. Add the peppers, mushrooms, tomatoes & oregano, season lightly with s & p, & bring to a boil. Tuck the chicken into the sauce, place on a low simmer & cover. Cook, stirring a few times, 1 hour, simmering. 

Grilled Kabobs

I have been sick for the last few days (no fun!) but am thankful for my support system. My hubby has been handling dinner very well, even wrapping up the food I am unable to eat! One night, he made these. They were pretty darn good. Apparently, the produce guy said that the new potatoes were awesome on kabobs on the grill. Always listen when someone who normally doesn't talk, gets excited because they want to TELL you something good! And he did. <3 Lishie

• Fully cooked chicken sausage with apple (Johnsonville now has them!) cut into bite-sized pieces

• new potatoes, skins left on, cleaned & halved or quartered

• bell peppers, cut in nice, square pieces (similar-size to the sausage & potatoes)

Soak the bamboo skewers in water for 30 minutes (prevents scorching), then assemble.

Grill!!!!!!

Swap ~ Sandwiches

Another swap! I love these swaps (thank you to Sarah at Taste of Home Cooking as usual for hosting.)at his swap, I got to visit another new blog. And this week's swap? Sandwiches. So perfect! Summer for me is a mix of grilling, pasta & sandwiches.

Ammie, from Adventures in My Kitchen, Adapted this recipe from Rachel Ray. If you read my blog,you know I am not a big RR fan but I will take suggestions from other bloggers if they have put a RR recipe to the test! and funny thing? Ammie's changed RR's lime to tangerine... When I went shopping, I couldn't find the tangerines so I reverted to my favorite naval oranges. It is all citrus, right? (says the Floridian gal :) )


I grilled the chicken then shredded it, adding some sliced celery to the mix. Although it was a bit sweet for my taste, I enjoyed it!!! So it probably was better it was orange (tangerines are sweeter, right?)This is a great, summery meal. Thank you so much Ammie!


<3 Lishie

Grilled Honey Orange Chicken Sandwiches

adapted from Adventures in My Kitchen

• 1 orange, juice & zest
• 2 Tbsp honey
• 1 tsp cumin
• A handful cilantro, roughly chopped
• 2 Tbsp olive oil
• 2-4 boneless skinless chicken breasts
• 1 tsp grill seasoning
• Toppings of your choice, we used: Yummy tomatoes & celery slices
• 4 rolls

In a medium bowl add  juice & zest of the orange, honey, cumin, cilantro and oil in a bowl and mix well.  Add chicken breast to bowl, stirring to coat well.  Set aside 15 minutes.

Heat grill or grill pan to medium high.  Place chicken on grill pan and cook for 4-5 minutes.  Flip and finish cooking on other side.  Be careful that you pan isn't too hot, and watch as these cook since the honey burns easily.

Once removed from the heat, let the chicken sit for a few minutes.  Then serve on rolls with your favorite toppings.

Chipotle-Orange Chicken Legs

~~~~PICTURE SHOULD BE HERE~~~~~


I am pretty irritated at myself. I normally do not forget to take pics of my food. It doesn't take me too long, hence the not so great pics ;) but tonight, with all of the rushing to get the food on the table, listening to my hubby tell me his cholesterol, after his Dr.'s visit today, is too high, etc. I forgot. If the dinner was just so/so I wouldn't blog it but it was GOOD.


I baked the chicken but grilling it would be so good too! The char would taste great. If you like citrus & some heat, try this. Just imagine how good it looked! ;)


<3 Lishie

Chipotle-Orange Chicken Legs

adapted from My Recipes

• 1 c fresh orange juice, divided
• 5 TBSp soy sauce, divided
• 3 TBSp brown sugar
• 2 TBSp olive oil
• 6 garlic cloves, pressed
• 1 TBSp orange zest
• 1 1/2 tsp kosher salt
• 1 tsp ground chipotle chile pepper
• 2 lb chicken drumsticks (about 8 drumsticks)
• 2 tsp brown sugar
• 2 tsp cornstarch 

Preheat oven to 400° F.


Combine 1/4 c orange juice, 3 Tbsp. soy sauce, 3 Tbsp. brown sugar, &  next 5 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken. Cover or seal, & chill 10 minutes. Remove chicken from marinade, discarding marinade.


Bake chicken 40 minutes (until juices run clear); remove from oven; cover with aluminum foil, & let stand 10 minutes.


Meanwhile, whisk together 2 tsp. brown sugar, remaining 3/4 c orange juice, & 2 Tbsp. soy sauce in a small saucepan. Whisk together cornstarch & 2 tsp. water, & whisk into orange juice mixture. Bring mixture to a boil over medium heat, & cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.

Recipe Swap~ Blogger's Choice!

For this swap, called the “Blogger's Choice” Swap, we were given a fellow blogger’s URL & told we can choose any recipe off the blog!!! Well, I received my friend Feisty (aka Christina)’s Tales from the Mad Men Kitchen! Woohoo!!! I read her blog often & had just printed out: Quick Chicken Vesuvio. It sounded right up our alley. We love Giada’s Chicken Vesuvio & this also has quick in the title. Win/win... When I bookmarked it to make (i.e. stashed the idea in my head), I had already added artichokes. Then, when hubby & I went shopping, I forgot potatoes. This makes me extremely sad. I love the taters. Hubby didn’t mind since we also love artichokes & (if you can believe it), potatoes are a second thought to him.

I went ahead & made this even faster & easier. How? I used ONE skillet. Yes, only one… Without the added time of the potatoes, it worked well. And subtracted the peas. Served it with fresh baked crescent rolls.

Great for a working, cooking, homework assisting mom & her family! Thank you so much Feisty & thank you, Sarah @ A Taste of Home Cooking for hosting the swap as usual!

PS- look at the Everyday with Rachael Ray April 2012 INGREDIENTS list… Do you see a typo? 2   pounds  Salt and pepper Ummmm TWO POUNDS of S&P?!? LOL

Quick Chicken Vesuvio 

adapted from:  Everyday with Rachael Ray April 2012 

via Tales From the Madmen Kitchen

• 1/3 - 1/2 c Extra Virgin Olive Oil 
• 2 cloves garlic, thinly sliced 
• 1 tsp dried oregano, lightly crushed 
• Salt & pepper
• 1 can of artichokes in water, drained 
• 1 lb skinless, boneless chicken breast, cut into large chunks 
• 1/2 c Flour, for coating
• 1/2 c dry white wine
• 1/2 c chicken stock
• 1/4 c finely chopped flat-leaf parsley

 

Preheat the oven to 375 degrees . In a large skillet, heat about 1/4 c of the olive oil over medium-high heat. Add the garlic &  oregano & S & P & artichokes. Cook, turning occasionally, until browned, about 5 minutes. “Spatula” it over to the outskirts/sides of the pan. Add a little more olive oil into the cleared center. Season the chicken liberally with s & p & coat in flour. Brown the chicken on each side until golden, 3 to 4 minutes. Deglaze the pan with the wine & stock. Transfer the skillet into the oven. Roast to cook the chicken through, 10 to 12 minutes. Top with the parsley.

Recipe Swap~ Filipino Grilled Chicken

This week's exciting swap was SRC-style, which meant we could choose any recipe from the blog we were given!!! The wonderful part of this swap? I had a recipe already book-marked that was on my assigned blog, Cathy's Kitchen Journey!

I had spied her Filipino Grilled Chicken & really wanted to make it. I am forever looking for new chicken recipes/marinades. I used boneless, chicken breasts, & also used my grill pan, inside. The only slight change I made was using low-sodium soy sauce, the only type I buy. Such interesting flavors!!! I think it was a tad bit too sweet for our taste & I am wondering if I used seltzer & fresh lemon & lime next time if the same outcome would occur? But all in all, we enjoyed this change up from Cathy. THANK you! And as always, thank you, Sarah from A Taste of Home Cooking for hosting! I can't wait to see what the blogger who received my blog made!

<3 Lishie

Filipino Grilled Chicken (Inihaw na manok)

slightly adapted from  cathy's kitchen journey

• 1 c apple cider vinegar
• 1/2 c granulated sugar
• 1/4 c low-sodium soy sauce
• 12 oz lemon-lime soda (I used Sprite)
• 3 bay leaves, torn or crushed
• 3 garlic cloves, minced
• 1 TBSP ground black pepper
• 2 lbs chicken (I used boneless chicken breasts)

In a bowl, combine all the ingredients except chicken. Whisk until the sugar has dissolved. Reserve half for basting in a separate container with a lid.

Place the chicken in a plastic zip top bag. Pour the the marinade into the bag. Seal tightly and mix the liquid around to coat the chicken. Place in fridge to marinate for at least 3 hours or overnight.

When ready to grill, take the chicken out of the fridge and let come to room temperature. Remove the chicken from the marinade and place on a plate. Discard marinade.

In a sauce pan, bring the reserved marinade to a boil over medium-high heat until it has reduced to a sticky syrup.

Bring the grill to 350° F or heat on medium heat. Grill the chicken for 10 minutes each side, basting each side with the sticky syrup. [Depending on the size of your chicken, cook time may be longer. My chicken pieces were flat, so they cooked fairly quick on the grill.]

Cook until juices run clear. Take the chicken off the grill and let rest for 5 minutes before serving.

Buttermilk Roasted Chicken

I am forever looking for good, healthy chicken recipes. Isn't everyone? We've also been having drumsticks once a week lately. They are so economical & easy. Over 3 lbs. for $4? Yes, please. So when this one caught my eye on Pinterest (Are you a Pinner? If not, you must ;) I say that in jest but I really love the ideas I get on there. My hubby has an ongoing joke about starting his own board called "DisPinterested". Ha! But, as I always say, he reaps the rewards of my internet savvy.) Well, when I saw the buttermilk part I was sold. It is a great, underused, lowfat ingredient. Then my friend Sarah at A Taste of Home Cooking made it. I took her advice & roasted the chicken longer & actually at a higher temperature. I also lined my cast iron pan with foil instead of using a regular baking pan. The verdict?

While the chicken was juicy indeed & we loved the paprika taste, something was still missing for me. I could definitely see using the marinating method for oven fried chicken. Or maybe as a good go to for summer grilling with spicy sides, etc. It was good but not worth the overnight prep when my Honey Lime Chicken comes out just.as.juicy & tastier at that!

<3 Lishie 

Buttermilk Roast Chicken
Modified by A Taste of Home Cooking 

Originally from Smitten Kitchen

• 2 cups buttermilk
• 5 garlic cloves, peeled and smashed
• 1 1/2 tablespoons kosher salt
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons paprika, plus extra for sprinkling
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts
• Drizzle of olive oil
• Flaked or coarse sea salt

Whisk buttermilk with garlic, salt, sugar, paprika & lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) & pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for 24 & up to 48 hours.

When ready to roast, preheat oven to 450 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine & arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika & sea salt. Roast for 40-45 minutes for legs; until brown & a bit scorched in spots.

Grilled Chicken & Avocado Salad w/ Lemon Vinaigrette

We are truly blessed with the beautiful weather in the northeast. I cannot fathom a winter burrowed down in heavy clothes, grey skies, etc. I will not take this for granted!!! So when the sun is shining in March, lighter fare is what is required...

I am always stating my love for avocados & lemon, here is an easy, delish & refreshing salad...
Enjoy!
<3 Lishie 

Grilled chicken, arugula, avocado & cucumber slices... + the lemon vinaigrette:
Lemon Vinaigrette

• 1/4 c extra-virgin olive oil
• 1 tsp lemon zest
• 2 TBSp lemon juice
• 1/2 tsp Dijon mustard
• 3/4 tsp fresh parsley 
• 1 clove garlic, minced 
• S & P, to taste

Whisk together all of the ingredients, creating an emulsion, & toss with the salad.

Balsamic Chicken & Avocado Sandwiches

  I had this yummy sandwich catered in for a lunch event at work… And it inspired me to recreate it at home. I used lowfat mayo because it tastes just.as.good & grilled the chicken. I LOVE baby arugula so along with my avocado adoration, I used it as a topping. This sandwich would also be a great panini & tastes great on just about any bread! It’s also delicious cold or warm, perfect for those of us carting their lunch to work!

<3 Lishie

Balsamic  Mayonnaise

• 1 c Mayonnaise     
• 1 garlic clove, minced
• 2 teaspoons of Dijon mustard
• 3 tbsp. balsamic vinegar
• freshly ground pepper 

Blend the ingredients in a food processor or blender.

Slice up grilled or roasted chicken, mix balsamic mayo…

Place on bread of choice & top sliced avocadoes & baby arugula.