Thursday, March 31, 2016

142.6...Lemon Chicken Breasts

Since I am on a roll with chicken recipes, I decided to try another last night. It’s an Ina Garten recipe so I knew it would be a winner, no matter what. I was right.

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Lemon Chicken Breasts

Recipe from Ina Garten

Ingredients:

1/4 cup good olive oil

3 Tbsp minced garlic (9 cloves)

1/3 cup dry white wine

1 Tbsp grated lemon zest (2 lemons)

2 Tbsp freshly squeezed lemon juice

1 1/2 tsp. dried oregano

1 tsp. minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon

Directions:

1. Preheat the oven to 400 degrees.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9x12-inch baking dish.

3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Note: I used skinless chicken breasts and cooked them at 350 degrees for 30 minutes.

Printable Recipe

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I served the chicken with roasted potatoes and asparagus. Another winning chicken dinner!

Today’s breakfast:

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Still going strong!

I took the kids to school, went to an appointment, then ran errands. Lunch was a Sesame Ginger Ahi Bowl from Green Spot Salad Company.

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Tomorrow is Friday! I have an exciting weekend ahead!! 

Do you have a favorite chicken recipe?

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Wednesday, March 30, 2016

144.4...Simple Pan Sauce

I was reading through the most recent issue of Cooking Light and found an interesting article on making a “killer pan sauce”. Apparently, it’s all about the gelatin! Store bought stock has almost no gelatin where homemade or restaurant stock does. The gelatin helps thicken the sauce and leaves you with a beautifully rich and glossy sauce. I decided to give it a try. It was a great success!! 

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Simple Pan Sauce (Serves 2)

Recipe adapted from Cooking Light, April 2016 

Ingredients:

1 Tbsp olive oil

2 boneless, skinless chicken breasts (pounded to 1/4” thickness)

1 cup dry white wine

1 cup unsalted chicken broth

2 (1/4 oz.) packets unflavored powdered gelatin

1 Tbsp Dijon mustard

1 Tbsp lemon juice

2 Tbsp butter

Salt and pepper to taste

Directions:

1. Heat olive oil in a skillet. Pan sear the chicken on both sides (about 2 minutes per side). Remove to a plate.

2. Deglaze pan with wine. Once wine has reduced to just a couple of tablespoons, add stock (in which both gelatin packets have been dissolved).

3. Reduce the mixture by half, and then stir in 1 tablespoon Dijon mustard mustard.

4. Add chicken and remaining juices back to pan and continue cooking until chicken is cooked through.

5. Swirl in 2 tablespoons of butter and season to taste with salt and pepper.

Printable Recipe

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Monday night I had leftover kabobs, rice, hummus and tzatziki from Luna Grill. Yum!

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Tuesday’s breakfast: 

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After I took the kids to school, I went to Cardio Strength class. That was followed by a cooking class taught by Phillis Carey at the La Jolla Community Center. The class was called “Dining in a French Bistro."

Our first recipe was French Onion Soup with Balsamic Onions and Thyme:

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Fabulous! I loved the addition of balsamic vinegar. This one is a keeper!

The next plate contained an entire meal. The main event was Coq Au Riesling (Boneless Chicken Breasts in a Creamy White Wine Sauce with Bacon, Mushrooms and Fresh Tarragon). We had two sides: Yukon Gold Smashed Potatoes with Chives as well as Roasted Brussels with Dijon Mustard and Fresh Thyme.

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Everything was outstanding. I have to say that the Brussels were my favorite. I’ll be making them soon for sure.

Dessert was Chocolate Frangipane Tart with a Butter Crust and Fresh Raspberry Topping:

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She added almond extract to the whipped cream and I loved it. A great dessert!!

Dinner last night was definitely a hit. I served the Chicken in Simple Pan Sauce with leftover Mustard Seed Mashed Potatoes that I pulled out of the freezer as well as roasted asparagus. 

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Great combination of flavors!

Breakfast today:

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After drop off, I went to spin class at the gym.  The rest of the day I’ve been at home doing laundry, making phone calls and answering emails. Lunch was more Luna Grill leftovers.

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What can I say? It’s too good to waste!

 Do you have any tricks to making great pan sauces?

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Monday, March 28, 2016

146.2...Lemon Supreme Pound Cake

My mom’s very favorite cake is Lemon Supreme Pound Cake. I think the recipe comes from the back of the Duncan Hines Lemon Supreme Deluxe Cake mix. She was coming into town this weekend so I made it for her. If you love lemon, you’ll love this cake.

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Lemon Supreme Pound Cake (Serves 12-16)

Ingredients:

1 package Duncan Hines Lemon Supreme Deluxe Cake Mix

1 package lemon instant pudding mix (4 serving size)

1/2 cup Crisco Oil*

1 cup water

4 eggs

Directions:

1. Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. 

2. Bake in a greased and floured 10-inch tube pan at 350 degrees for about 45-55 minutes, until center springs back when touched lightly.

3. Cool right side up for about 25 minutes, then remove from pan.

Glaze: Blend 1 cup confectioners sugar with either 2 Tbsp milk or 2 Tbsp lemon juice. Drizzle over cake.

*Be sure to use Crisco oil as some other oils may cause the cake to fall.

Printable Recipe

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Friday night we went to Alicia’s for dinner. She ordered Leucadia Pizza and I brought a salad. 

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I went back for seconds. :)

Saturday’s breakfast:

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My mom, brother, sister in law and nephew came into town to celebrate Easter with us. We went to our club for their Easter carnival. They had a great buffet!

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For dinner we picked up Luna Grill. We ordered beef, chicken and lamb kabobs, salad, rice and hummus.

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For dessert, we had the lemon cake I made.

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Breakfast on Easter Sunday was half a bagel with cream cheese.

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I didn’t want to ruin my appetite for our brunch at Poseidon. We shared the Poseidon Wings which were quite good!

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I ordered the Grilled Mahi-Mahi Fish Tacos with Cole Slaw:

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They were good! They also had Cholula hot sauce so I was a happy camper. 

After lunch, my brother and his family went home. My mom stayed for one more night. We took her to Benihana for dinner. My meal came with their onion soup and salad. 

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I ordered the steak and lobster with fried rice. 

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This really is one of my favorite meals ever.

Gotta have some green tea ice cream!

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So as you can see, I ate my way through the weekend. It was time to get back on track this morning with my usual breakfast:

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After I took the kids to school, I went to Hardline class at the gym. Then I ran some errands, including some stops at Fashion Valley Mall. Of course, I had to stop at Blue Smoke Sushi Lounge for lunch.

Miso soup:

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Tuna and salmon sushi and a Red Dragon Roll: 

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Great way to start my Monday!

What was the best thing you ate all weekend?

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Friday, March 25, 2016

143.8..Freaking Delicious Vegetables

Tuesday night’s dinner was super easy. I had leftover spaghetti and meatballs in the fridge. Done. 

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I didn’t even feel like making a salad. 

Wednesday’s breakfast;

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After I took my kids to school, I went to get a haircut. Lunch was a Grilled Chicken Greek Salad at Marketplace Grill. 

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I love this salad.

My husband was out of town so I made salmon for dinner. I tried something new on my salmon. I mixed together olive oil, whole grain mustard, garlic and red pepper flakes and put it on top of the salmon before I baked it. 

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Was very tasty!! 

Thursday’s breakfast: 

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I volunteered at the school all morning. By the time lunch rolled around, I knew exactly what I wanted: Urban Plates. 

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Plate with chicken, Brussels sprouts and cauliflower. Their food (especially their vegetables) are outstanding. I don’t know how they make their veggies taste so freaking amazing. I’m sure they are loaded with tons of fat but I don’t care. 

We took the kids to dinner at PF Chang’s last night. I had a cup of egg drop soup:

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Followed by Ginger Chicken with Broccoli (sauce on the side):

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Everyone at the table thought my food looked boring. I guess it doesn’t look that appetizing without the sauce on it but they drown it in sauce so I like to do it myself. 

Today’s breakfast: 

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The kids don’t have school today. I took Arnold on a long walk this morning with my friend Darci and her dog. 

Lunch was Love Boat Sushi. Miso soup:

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Yellowtail, salmon, tuna sushi:

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Marine Boy Roll:

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Yeah for Friday!!!

Do you have a vegetable recipe that you love?

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Tuesday, March 22, 2016

145.2...Out of This World

The kids and I loved Pizza Rev so much Friday night that we made it happen again Saturday night. 

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Sunday’s breakfast:

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On my quest to use up the giant vat of egg salad in my fridge, I made an egg salad sandwich and a salad for lunch.

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I took my son to a birthday party. At some point in my driving, I snacked on some almonds.

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Dinner was Burger Night at our club!

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Turkey burger wrapped in lettuce with red onion, tomato, arugula, chipotle aioli and sweet potato fries. Fabulous. 

Monday’s breakfast:

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After I took the kids to school, I went to Hardline class at the gym. 

I ran errands, stopping at Green Spot Salad Company for lunch. Sesame Ginger Ahi Bowl:

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This time I was smart and brought a small bottle of Sriracha with me. 

For dinner, I reheated some of my sister in law’s meatballs and sauce that I had in the freezer. All I had to do was cook some spaghetti and make a salad and dinner was done.

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Today’s breakfast: 

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I took the kids to school then got ready for the day.

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Wait, it’s not normal to wear a purple wig on a Tuesday morning? 

It is if you are from space, that is!

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Today was our annual community center’s Over the Top Table Event!  Each table comes up with a theme and dresses up accordingly and decorates their table. Our theme this year was “Out of This World” and we all dressed up like space chicks!

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Lisa gets all the props for the amazing table decorations!! Seriously, over the top!

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In between all of our space activities, lunch was served!

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The other tables were pretty spectacular too.

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My personal favorite was the Kardashian table. 

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Yes, they stuffed their bums to make them look bigger. 

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I still can’t stop laughing. 

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Thank you Lisa for all your hard work! It was Out of This World for sure!

If you could pick a table theme, what would it be?

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