This is a very simple side dish. Doc says it tastes “clean” because you can taste the flavors of the zucchini, tomatoes and onions individually. I roast zucchini and onions before adding them to the tomatoes. This prevents them from … Continue reading
These chocolate covered eggs are a peanut butter lovers delight! Perfect for holidays, birthday parties, wedding or baby showers this candy can be made in a variety of shapes and decorated with icing, various shapes of sprinkles or remade candy … Continue reading
I have a love, hate relationship with fire. It all started in my high school chemistry lab class with my nemesis the Bunsen burner. Try saying the words Bunsen burner dramatically because that is how our relationship was. Each day … Continue reading
Tajin classic seasoning really enhances the flavor of fish. I use it as the main ingredient in a rub for fish tacos. Tajin is not spicy even though it is made from chili powder. It has a lime kick from … Continue reading
Every winter a group of our dear friends cruise the Caribbean looking for sunshine, sandy beaches and fun! One of our favorite cookies to eat on Royal Caribbean Cruise ships is their Royal Ranger Coconut Cookies. The cookies are so … Continue reading
I’m trying to eat healthier this year. Trying to add more whole grains and fresh vegetables to my diet. (I hate to admit this but I’m a French fries addict!) My mom keeps asking me why I’m changing my diet. … Continue reading
Deep in the heart of French Louisiana, creole grillades and grits are served for breakfast, brunch or lunch. The dish is pure comfort food in Louisiana. Thin cuts of pork, or chicken are served alongside creamy grits and rich tomato … Continue reading
Lemon Herb Roasted Chicken Breasts
2 skin on, bone in, split chicken breasts
1/4 cup fresh lemon juice
1 tablespoon plus 2 teaspoons vegetable oil, divided
2 (3-inch) sprigs fresh rosemary, needles cut in 1/4-inch pieces
1 tablespoon fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
8 lemon slices
Place chicken breasts in a 1 gallon zip-top bag. Pull back skin from top of breast. Sprinkle rosemary over meat of breast and lay 3 lemon slices on each breast. Pull skin over lemon slices. Mix lemon juice, vegetable oil, garlic, salt and pepper in a small mason jar and shake to combine. Pour marinade over chicken Remove air and seal bag. Refrigerate 6 to 12 hours; turning chicken over half way through.
Preheat oven to 400ºF. Remove chicken from zip-top bag and place on a rimmed baking sheet bone side down. Bake 45 minutes or until a thermometer registers 165ºF. Remove from oven and let rest for 10 minutes to redistribute juices. Makes 2 large chicken breasts. Enjoy Friends!
This appetizer is very popular on the east and west coast. You can vary the meats and cheeses to your preferences and add fresh or dried fruit to the board. Kalamata olives, toasted pecans or walnuts would also be a … Continue reading
My Dad’s favorite biscuits were what he called “Cat Head” Biscuits. They were called that because the biscuits were literally the diameter of a cat’s head. Instead of being crumbly on the outside and soft in the middle these biscuits … Continue reading
Volunteerism. Home town. Johnson City. Good books. Random thoughts.
Bartlett TN Family & Children Photographer
Mary Duke Cooks! 