Lemon pepper chicken thighs

One of the best recipes I've found which I altered a bit but it was amazing! 

Lemon pepper chicken recipe:

1/4 c fresh lemon juice (from I large lemon)

Zest of 1 lemon (zest first-juice second)

1/4 c extra virgin olive oil

1/2 tsp fresh ground pepper

1/4 c water

1/2 tsp fresh dill

1/2 tsp kosher salt

7 boneless skinless chicken thighs

Place the first seven ingredients in a bowl and mix thoroughly. Add chick thighs to a ziplock and add in marinade. Let sit in fridge for the afternoon. Use cast iron grill pan to cook 7 mins on each side until cooked thru and crisp on the outside. Seriously yummy recipe!! Super juicy chicken is had with it!! 

More recent food delights!

Peach/raspberry crumble

Roasted chicken with apples and mushrooms and a side of balsamic potato salad

Chicken stars

Maple pretzel pork chops and mashed sweet potatoes

Homemade omelets courtesy of my hubs!!

🍄🐖🐃🐓🍴🍗🍳😛

Recent Food Triumphs

Yummy food in our house recently!

Hummus Philly cheese fakes

Hummus pita sandwiches

Five spice Asian cabbage wraps

Spinach rissotto 

Lentil Dal over brown rice and carrot salad

Lemon and thyme roasted chicken

Lemon cheesecake

Homemade steaks with mushroom gravy

Roasted pork loin with veggie mash gravy!

Look what we had for dinner recently!

Baked eggs

3 large eggs
1 tsp butter
3 tbsp fresh homemade salsa
1 slice cheddar or other cheese

Heat oven to 350. In small ramekin use butter to grease sides and crack three eggs into ramekin. Be careful not to break yokes. Spoon over top the salsa and lay slice of cheese over top. Bake uncovered for 25-30 mins or until set. Serve immediately. Serves one generously.

Brown Rice and Broccoli Casserole

1 1/2  brown rice
4 cwater
1 head boccoli cut into florets and stem chopped too
1 can cream mushsoup
1 can cream of chix soup
1/2 c. water
1/2 onion chopped
1 tsp garlic
1 1/4 c water (or one can)
8 oz of shredded cheese, colby jack and cheddar mixed.

Cook brown rice in 4 c water until tender and beginning to split. Saute chopped broccoli and onion in 1tbsp butter and 1/2 c of water until bright green and softened/crisp. add the soups and 1 1/4 c water to a large bowl with the shredded cheeses. Stir to combine. Add the brown rice and the broccoli and onion mix and stir thoroughly. pour into a greased 9x13 dish and back for 30-35 minutes on 350. serves our family with no leftovers, or 7.

Corn Bread

1 1/4 c flour, all purpose
3/4 c corn meal/ corn flour
1/4 c sugar
1/2 tsp salt
2 tsp baking powder
1 c milk
1/4 c canola oil
1 egg
2 tbsp honey (we use local honey)
2 tbsp butter for slathering top of corn bread after you have bake it

preheat oven to 400. add olive oil to an 8x8 pan to grease it. Mix together the dry ingredients and whisk a bit until incorporated. add the wet ingredients and mix until just wet, will be a bit lumpy. Add to greased pan and bake 25-30 minutes or until golden brown or top when pressed bounced back. Slather with the butter as soon as you remove it from the oven, let cool 5-10 minutes before cutting. makes 9 generous portions.