Lemon- Rosemary Chicken

This was for dinner tonight and it was delish! My only complaint would be that because it cooks in the crock-pot, the chicken doesn't brown up so it didn't look super appetizing, but the flavor is awesome. I think next time I would brown it in it a skillet first, then stick it in the crock-pot. The kids inhaled it and asked for seconds and thirds. I served it over a bed of lettuce that was tossed with lemon juice, salt and pepper, and a side of baked sweet potatoes.

Lemon- Rosemary Chicken

1/2 c. lemon juice
1 lemon, sliced
1 T. olive oil
1 garlic clove, crushed
1 bunch fresh rosemary (I used about 2 t. dried rosemary)
1/4 t. salt
1/4 t. pepper
4 boneless, skinless chicken breasts

In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Seal bag and marinate in refrigerator 3-4 hours, turning bag occasionally. Place chicken in crock-pot and pour marinade over; top with lemon slices. Cook for 4-6 hours on low, or until tender. You may add frozen broccoli and carrots about an hour before done.

Turkey and Bacon Picnic Sammies

We're trying desperately to soak up the last remaining bit of beautiful weather before the hot. We picniced in Mom n Dad's backyard on Sunday, and it was heavenly.

Turkey and Bacon Picnic Sammies

The ingredients needed for the sandwich are:

Focaccia or Ciabatta bread

deli sliced turkey (my favorite is Boar's Head oven roasted turkey from Fry's)

thinly sliced provolone

crispy bacon

pesto

mayo, if you like

lettuce- I added mine after the pic

Slice bread, spread a little pesto on each side. Layer ingredients... turkey, then bacon, then cheese, then lettuce. Next I am going to try these as an appetizer and slice them into tiny squares to serve, per Giada's suggestion.

Menu 3-28-10

This Week for Dinner:

S- turkey and bacon picnic sammies, fresh fruit, caramel brownies and vanilla bean ice cream

M- spinach ravioli, green and yellow beans, green salad

T- broccoli chicken calzones

W- double decker tacos

Th- chicken cobb salad

F- baked potato bar

Sat- something edible

Breakfast Pizza

Last week, Kelli was in town for a few days (hoorah!) and we had a party for breakfast to celebrate. Between breakfast pizza, banana crunch muffins, scrambled eggs, bacon, donuts, just-picked grapefruit and oranges, we all stuffed ourselves silly.

Breakfast Pizza

• 1 storebought pizza dough
• 2 T. butter, melted
• 4 T. cinnamon-sugar
• 2 C. whipped cream cheese
• 1 T. heavy cream
• 2 T. lemon juice
• 1 tsp. lemon zest (from 1 lemon)
• 2 C. mixed berries

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 T. cinnamon-sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.

Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.

Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining cinnamon-sugar. Slice like a pizza and serve.

Menu, 3-21-10

On the menu for this week:

Sunday- creamy chicken, smashed potatoes, Kelli's hot buns, garden salad, green beans, corn, strawberry crunch

M- leftovers

T- spaghetti and meatballs

W- turkey waldorf salad

Th- pesto tortellini soup

F- tacos

Sat- breakfast for dinner

Side note... I made crispy coconut chicken last week, a recipe I found on Our Best Bites. I wasn't a fan. I really wanted to like it because it sounded so yum, but I just didn't, and that was that. The kids didn't go for it either. Chris liked it, so if it sounds like your cup of tea, you can find the recipe here.

Asian Spinach & Chicken Salad

This was just the ticket considering the not-so-welcome heat wave we've had this week.

Asian Spinach and Chicken Salad

1 bag of spinach

2 C. cooked cubed chicken

8 oz. cooked and drained bowtie pasta

2 oranges

1 avocado

1 C. chow mein noodles

1 T. sesame seeds

(dressing)

2 T. rice wine vinegar

2 T. brown sugar

1 1/2 T. soy sauce

1 1/2 t. grated fresh ginger

Combine above dressing ingredients, then drizzle in 1/4 C. veg. oil while whisking. Season with 1 tsp. salt.

Toss spinach, chicken and pasta with dressing. Top with slice avocado, orange segments, chow mein noodles and sesame seeds.

(I cut off each end of the oranges, trimmed off all the peel, sliced it into rounds, then quartered each round.)

Organic Fruit and Veggies Guide

What a handy way to remember the "dirty dozen" of fruits and veggies (the ones you should buy organic if possible). Found on Black Eiffel. Download the printable card here.

St. Pat

I am SO thrilled about discovering this post in time to implement these ideas for St. Patty's Day tomorrow. Thank you, Blonde Designs! In addition to the cookies and such, I am making rainbow Jell-o in preparation for our leprachaun lunch tomorrow. FUN, fun fun. Happy St. Pat's day one and all!

Menu, 3-14-10

What our dinnertime looks like this week...

Sunday- lasagna primavera, caprese salad, potato rolls, root beer floats

Mon- leftovers

T- tostadas

W- asian chicken spinach salad (recipe coming)

Th- crispy coconut chicken (recipe coming)

F- pizza

Sat- as usual, I have no idea

Pizza Screen

You're looking at my new favorite kitchen tool- the pizza screen. Friend Laurel told me about these gadgets quite a while back, then she gave me two for Christmas. I was skeptical, because I really didn't have any complaints about baking my pizzas on my old reliable Costco cookie sheets, but the screens have proven themselves. The crust just browns up so much nicer, without being overdone. A couple weeks ago when I had an extra batch of dough that needed to be used, I made two pizzas and did one on the screen and one on the cookie sheet to compare. No contest, the screen took the cake.

I found one here on Amazon, for about 5 bucks. I know Laurel purchased hers at Costco Business Center, and they were only a couple dollars a piece. The one in AZ is on Hayden Rd. in Scottsdale.

Menu 3-7-10

Here's whats cooking in our kitchen this week:

Sun- corn chowder, green salad, cornbread, Jell-o, pizookie

M- lasagna primavera

T- leftovers

W- BBQ chicken salad

Th- French dip sammies

F- hashbrown quiche, green salad

Sat- only time will tell