Who doesn’t love hot, crispy onion rings? Doc and I are crazy about them! The batter is well seasoned and the Pale Ale beer adds another dimension. I know it is hard to believe but the flavor of the onion … Continue reading
This recipe is a great addition to any meal. Slightly charring the vegetables on the grill caramelizes them and gives them a hint of smoke. The balsamic vinaigrette adds just the right touch of acidity to compliment the sweetness of … Continue reading
This is a beautiful dish. Pure Mexican comfort food! It has so many layers of flavors and pretty colors. For a complete meal, serve with Mexican rice and cornbread. Southwestern Lasagna 1 pound ground chuck1/2 cup chopped red onion1 (4 … Continue reading
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
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
Volunteerism. Home town. Johnson City. Good books. Random thoughts.
Bartlett TN Family & Children Photographer
Mary Duke Cooks! 