Archive for July, 2015


This simple recipe is AMAZING and you can make it your own by adding your favorite toppings to the chicken. I added chopped cucumbers and tomatoes from my garden. HEAVEN!

Ingredients  (serves 6) 01eat-articleLarge-v2

2 lemons, juiced

¼ cup olive oil

6 cloves garlic, peeled, smashed and minced

½ teaspoon kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

2 teaspoons paprika

½ teaspoon turmeric

A pinch ground cinnamon

Red-pepper flakes, to taste

2 pounds boneless, skinless chicken thighs or breasts (I used a combination of both)

1 large red onion, peeled and quartered

2 tablespoons chopped fresh parsley


Prepare the marinade for the chicken: Combine the lemon juice, ¼ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, preheat oven to 4250F. Spray a rimmed sheet pan with olive oil. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it. Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes.

Remove from the oven, allow to rest 2 minutes, then slice into bits. Scatter the parsley over the top and serve with tomatoes, cucumbers, whole-wheat pita, hot sauce, olives, low-fat feta, brown rice — really anything you desire.

(Adapted from a recipe found on

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I had a bunch of sage growing in my garden and made good use out of it with this recipe. The lemon and the sage makes this dish so fresh. WONDERFUL!

ingredients  (serves 4) FNM_120111-WN-Dinners-014_s3x4.jpg.rend.sni12col.landscape
2 large skinless, boneless chicken breasts (about 1 ¼ pounds)
Kosher salt and freshly ground pepper
Wondra flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
1-2 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only
½ cup dry white wine
¾ cup low-sodium chicken broth
1 tablespoon unsalted butter
Warm Farro Salad or other grains, for serving (optional)

Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.

Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.

Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.

Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.

Transfer the chicken to a platter. Top with the sage leaves and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.

(Adapted from a recipe found

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This is the most unusual stir-fry that I have ever made! It’s a PERFECT dish for the summer because it has the best summer ingredients!! So simple, so easy, so delicious……a MUST try! 

ingredients 4726442102_6739483506_b

1 tablespoon sesame oil

2 pounds jumbo shrimp, peeled and deveined, tails on

4 cloves garlic, minced

2 large zucchini, diced

2 large ears of corn, kernels removed

¾ cup red grape tomatoes, sliced in half lengthwise

¾ cup yellow grape tomatoes, sliced in half lengthwise

Salt and freshly ground black pepper

12 to 18 fresh basil leaves, cut into strips

Juice of 1 lemon


Heat the oil in a large skillet or wok over a medium-high heat. Add the shrimp and garlic, then sauté until the shrimp are opaque, about 3 minutes. Remove the shrimp from the pan. Increase the heat to high, then add zucchini. Stir for about 45 seconds, then push the zucchini to the edges of the pan. Add the corn and cook for about 1 minute, then push it to the edges of the pan. Add the grape tomatoes, stir them around for a minute, then sprinkle the vegetables with salt and pepper to taste.

Add the shrimp back to the pan. Stir to combine for about 45 seconds, or until it’s the shrimp are heated through. Add the fresh basil and then squeeze the lemon all over the top. (This adds a wonderful, freshness.)

Serve with brown rice.

(Adapted Ree Drummond’s recipe found on

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