We
have done a lot of traveling recently, so I haven’t had as much time on the
weekends to cook or bake. But, as I have mentioned, I like cooking on a
Saturday night because I have more time to experiment with meals. Last week, I
wasn’t really sure what to make, so I went through some of my favorite blogs
and found the following recipes.
Alex
is a horrible eater, so this was most definitely not his favorite meal. But,
Andy and I really enjoyed it!
Roasted Carrots and Parsnips
INGREDIENTS
7 to 8 medium sized carrots, cleaned, peeled
and sliced in smaller, equal portions (note: I cut smaller than I normally
would, but I wanted to make them easy for Alex to eat)
2
to 3 parsnips, cleaned, peeled and sliced into smaller, equal portions
4
cloves of garlic, minced
3
tablespoons of fresh rosemary, minced
2
tablespoons of chives, minced
1
teaspoon of garlic salt
1
teaspoon of black pepper
2
tablespoons of olive oil
Directions
1. Preheat oven to 350
degrees.
2. Mix all ingredients in a
bowl and then spread evenly on a baking pan.
3. Roast until soft (about
50 minutes).
4. Serve warm. 
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I cut
fresh chives to sprinkle on top of the roasted vegetables.
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Baked Crispy Lemon Chicken
Original recipe can be found here.
INGREDIENTS
4 cloves
of garlic
1 handful
of fresh thyme leaves
1 teaspoon
of salt
1 teaspoon
of garlic salt
1 teaspoon
of black pepper
1 cup of
panko bread crumbs (note: original recipe calls for two, but I didn’t have
enough on hand)
1 large
lemon—use the lemon juice and grate the zest of the entire lemon
2
tablespoons of olive oil
2
tablespoons of butter, melted
Approximately
2 pounds of boneless, skinless chicken breasts (I cut them in half)
DIRECTIONS
1. Preheat the oven to 350
degrees.
2. Place the garlic, thyme,
salts, and pepper in a food processor fitted with the steel blade and process
until the garlic is finely minced.
3. Add the panko, lemon
zest, lemon juice, olive oil, and butter, and pulse a few times.
4. Place the halved chicken
breasts in a glass pan; sprinkle the garlic/lemon mixture over the top.
5. Bake the chicken for 25
to 30 minutes, or until the chicken is done.
Lemon Sauce
INGREDIENTS
2 lemons,
juiced; use the zest of each lemon as well
1/4 cup of
olive oil
DIRECTIONS
1. In a shallow bowl, whisk
together the juice of 2 lemons, the zest, and the 1/4 cup of olive oil.
2. Once the chicken comes
out of the oven, drizzle the lemon sauce over it.
Basil-Cream Mashed Potatoes
Original recipe can be found here.
Ingredients
2 cups of fresh
basil leaves, lightly packed
15-18 red
potatoes (the original recipe calls for
peeled yellow potatoes, but I used red and kept the skins on since that is the
most nutritious part of the potato)
1 cup of
half-and-half
1 ¼ cup of
freshly grated Parmesan cheese (you can add extra on top afterwards too)
2
teaspoons of salt
1 teaspoon
of black pepper
Directions
1. Bring a large pot of
salted water to a boil.
2. Fill a bowl with ice
water.
3. Add the basil leaves to
the boiling water and cook for exactly 15 seconds. Remove the basil with a
slotted spoon and immediately plunge the leaves into the ice water to set the
bright green color. Drain and set aside.
4. Cut the potatoes in even
portions. Add the potatoes to the same pot of boiling water and return to a
boil.
5. Cook the potatoes for 20
to 25 minutes, until very tender.
6. Drain well, return to
the saucepan, and steam over low heat until any remaining water evaporates.
7. In a small saucepan over
medium heat, heat the half-and-half and Parmesan cheese until the cream
simmers.
8. Place the basil in a
food processor fitted with the steel blade and puree.
9. Add the hot cream mixture and process until
smooth.
10. Add the cooked the
potatoes to the food processor and beat until smooth.
11. Pour into a serving
bowl, sprinkle with extra Parmesan cheese (optional), season to taste, and
serve hot.
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Cooked
basil in the ice cold water.
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