I'll try to update more often, but I really only want to update when I developed a new recipe because there are so many recipes out there, I'd like to create some that are unique. If you want to see which recipes I'm trying, just follow me on Pinterest.
Since before my mission, I've been creating a simple dish. Garlic potatoes and peas.
I made it for Jeff a while back and realized it's missing a few elements--namely, some freshness, a bite, something to make the flavors more interesting. After a couple weeks of mulling it over, this is what I came up with.
The best compliment I've received on my cooking came after this recipe:
"It looks and tastes like it came from a nice restaurant." ---The husband
Can't ask for anything better than that!
Lemon Chicken
- 2 Tbsp olive oil
- 2 Tbsp butter
- 6 chicken tenders (I actually found organic at a local store, which isn't common here)
- 1/4 flour
- 2 Tbsp lemon pepper
- 1/2 lemon, juiced
- salt and pepper
Mix flour, lemon pepper, and salt and pepper together on a plate. Dredge the chicken tenders in the flour.
Confession Time: I have never been comfortable cooking chicken. Not to mention, it always turns out much too dry. Perhaps this is why I was relieved when my husband turned out to be a vegetarian. Well, now he's not, and I'm "eating for two"--one of which makes me crave protein quite often, so chicken was a must.
Now that you understand my feelings about chicken, let me say my mind has changed thanks to these wonderful directions to get perfect, tender, moist chicken. It really works. Try it. You'll be so happy you did. Just add the lemon juice, olive oil, and butter to the pan to add some citrus.
Garlic Potatoes
- 2 large potatoes, peeled and diced
- 3 or 4 garlic cloves, peeled
- 1/4 cup butter
- 1/4 cup milk
- salt and pepper
- garlic salt, to taste
Place the diced potatoes in a pot of cold water with the cloves of garlic. Bring the potatoes to a boil and cook until tender. Drain. Remove the cloves, mince in a garlic press, add to the butter and milk. Melt over a stove or in a microwave. *I've learned that the best mashed potatoes come when the ingredients you add to it are not cold.
Place the cooked potatoes in a bowl. Mix with handmixers or potato masher. Sparingly add the buttery, milky garlic mixture until the consistency is right for you.
Lemon-Butter Cream Sauce
- 1/2 lemon, juiced
- zest of one lemon
- 1/4 cup butter
- 1 cup cream (or skim milk)
- 3 tbsp parmesan or romano cheese, grated
Melt butter in a pan. Add lemon juice and zest. Bring to a boil and let it reduce. I let it reduce until it was very thin. Slowly whisk in cream and let it thicken. Add cheese at the end.
Peas
- 1/2 bag of frozen peas
Bring small pot of water to a boil. Add peas, but only for a few minutes. Overcooked peas are the worst!
