Recipe(tried): Chicekn Agean, Almond Scented Rice Pilaf, JoAnne's Spinach & Lemon Sour Cream Po
Misc.Hello Fellow Cooks!
It's mighty hot down here in Florida, but not as hot as this past week. There hasn't been a drop of rain this week either!
Early tomorrow morning, before the sun comes out, my DH and I plan to clean the wood deck in preparation for sealing it. I am so delighted at finding out that I do not have to scrub it as in years past! Seems there's a new item out that you spray on, leave it on for 10 minutes, then wash off with the hose. After the deck has thoroughly dried, then you proceed to seal it. After that little project, we have to seal the slate entryway to the door. It just never ends! Later on in the week, I have to replace some grass up front and start planting mums for Fall...before you know it, October will be here and you know what that means...pumpkins, ghosts, mums and decorating for Halloween!!!
Dinner last night was yummy! I am posting the recipes to share with you all. Tonight, we are eating left-over lasagna from last week.
This was the menu:
Agaen Chicken
Almond Scented Rice Pilaf
JoAnne's Spinach
Dinner Rolls
Mama's Sweet Iced Tea
Lemon Sour Cream Pound Cake
Enjoy! Gina
Agaen Chicken
The Convent Cook
Maria Tisdall
The combination of garlic, oregano and lemon forms a crispy crust on the chicken and created a sauce that is delicious served over rice. Very aromatic indeed!
serves 4-6
4 bone-in chicken breasts halves, skin on
4 chicken thighs, skin on
3/4 - 1 cup fresh sqeezed lemon juice
1 t. salt
1 t. fresh ground black pepper
1 t. garlic powder
1 t. dried oregano
1 t. paprika
Preheat the oven to 350 degrees. Rinse the chicken pieces under cold running water and pat dry with paper towels.
Place the chicken pieces, skin side up, in a roasting pan. Pour lemon juice over, using enough to cover each piece. Sprinkle evenly with all the spices.
Place in oven and roast for 35-45 minutes until golden brown and crispy.
Transfer the chicken to a warmed platter and tent loosely with foil to keep warm. Pour the pan juices in to a warmed bowl and skim off as much fat as possible. Taste an adjust seasonings with salt and pepper if necessary. Serve immediately with the sauce on the side.
Almond Scented Rice Pilaf
Basmati rice adds a subtle nutty flavor to this pilaf...
serves 4-6
2 T. unsalted butter
1/4 c. finely diced yellow onion
1/2 c. slivered blanched almonds
2 c. basmati rice
4 c. chicken stock
1/4 t. salt
In a saucepan over medium heat, slowly melt the butter without browning. Add the onions and almonds, stir to coat, and saute for 8 minutes, until the almonds are golden brown. Add the rice and stir to coat each grain with butter. Add the stock and salt and increase the heat to high. Cover and bring to a boil. Decrease the heat to low and simmer slowly for 20 minutes, until all the moisture has been absorbed and the grains are tender.
Remove the rice from the heat and fluff with a fork before serving.
JoAnne's Spinach
Among Friends With Heart & Soul
Roxie Kelley and Friends
serves 4 Can be doubled
2 10 oz. pkgs. frozen spinach
(thawed and drained)
1 8 oz. pkg. cream cheese
1/2 c. margerine
1 8 oz. can artichoke hearts
(drained and quartered)
1/4 c. parmesan cheese
9-14 crushed butter crackers
Melt together the cream cheese and margerine (mixture will be lumpy).
Put spinach in a 8x8 inch casserole dish and spread cream cheese mixture over top. Then, evenly distribute artichoke hearts, cheese and crackers over this mixture. Cover and bake 20 minutes at 350 degrees.
Lemon Sour Cream Pound Cake
Back To The Table
Art Smith
makes 12 servings
3 c. all-purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
2 sticks unsalted butter, at room temp.
3 c. sugar
6 large eggs, at room temp
1 t. vanilla extract
grated zest of 2 lemons
1 c. sour cream, at room temp.
Lemon Syrup
zest of 1 lemon
1 c. fresh lemon juice
1/4 c. water
2/3 c. sugar
To make the cake, position a rack in the center of the oven and preheat to 325 degrees. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out excess flour.
Sift all the dry ingredients and set aside.
Beat the butter and sugar in a large bowl with a hand-held mixer on high speed until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, then add the zest and vanilla.
On low speed, add the flour mixture in three additions, alternating with 2 additions of sour cream, beginning and ending with the flour, and beat til smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
Bake until a wooden skewer inserted in middle comes out clean, about 1 1/4 hours.
Meanwhile, make the syrup. Bring the lemon juice, zest, water and sugar, to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling on cake.
Transfer the cake to a wire rack to cool for 10 minutes. Drizzle half of the syrup ove the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
It's mighty hot down here in Florida, but not as hot as this past week. There hasn't been a drop of rain this week either!
Early tomorrow morning, before the sun comes out, my DH and I plan to clean the wood deck in preparation for sealing it. I am so delighted at finding out that I do not have to scrub it as in years past! Seems there's a new item out that you spray on, leave it on for 10 minutes, then wash off with the hose. After the deck has thoroughly dried, then you proceed to seal it. After that little project, we have to seal the slate entryway to the door. It just never ends! Later on in the week, I have to replace some grass up front and start planting mums for Fall...before you know it, October will be here and you know what that means...pumpkins, ghosts, mums and decorating for Halloween!!!
Dinner last night was yummy! I am posting the recipes to share with you all. Tonight, we are eating left-over lasagna from last week.
This was the menu:
Agaen Chicken
Almond Scented Rice Pilaf
JoAnne's Spinach
Dinner Rolls
Mama's Sweet Iced Tea
Lemon Sour Cream Pound Cake
Enjoy! Gina
Agaen Chicken
The Convent Cook
Maria Tisdall
The combination of garlic, oregano and lemon forms a crispy crust on the chicken and created a sauce that is delicious served over rice. Very aromatic indeed!
serves 4-6
4 bone-in chicken breasts halves, skin on
4 chicken thighs, skin on
3/4 - 1 cup fresh sqeezed lemon juice
1 t. salt
1 t. fresh ground black pepper
1 t. garlic powder
1 t. dried oregano
1 t. paprika
Preheat the oven to 350 degrees. Rinse the chicken pieces under cold running water and pat dry with paper towels.
Place the chicken pieces, skin side up, in a roasting pan. Pour lemon juice over, using enough to cover each piece. Sprinkle evenly with all the spices.
Place in oven and roast for 35-45 minutes until golden brown and crispy.
Transfer the chicken to a warmed platter and tent loosely with foil to keep warm. Pour the pan juices in to a warmed bowl and skim off as much fat as possible. Taste an adjust seasonings with salt and pepper if necessary. Serve immediately with the sauce on the side.
Almond Scented Rice Pilaf
Basmati rice adds a subtle nutty flavor to this pilaf...
serves 4-6
2 T. unsalted butter
1/4 c. finely diced yellow onion
1/2 c. slivered blanched almonds
2 c. basmati rice
4 c. chicken stock
1/4 t. salt
In a saucepan over medium heat, slowly melt the butter without browning. Add the onions and almonds, stir to coat, and saute for 8 minutes, until the almonds are golden brown. Add the rice and stir to coat each grain with butter. Add the stock and salt and increase the heat to high. Cover and bring to a boil. Decrease the heat to low and simmer slowly for 20 minutes, until all the moisture has been absorbed and the grains are tender.
Remove the rice from the heat and fluff with a fork before serving.
JoAnne's Spinach
Among Friends With Heart & Soul
Roxie Kelley and Friends
serves 4 Can be doubled
2 10 oz. pkgs. frozen spinach
(thawed and drained)
1 8 oz. pkg. cream cheese
1/2 c. margerine
1 8 oz. can artichoke hearts
(drained and quartered)
1/4 c. parmesan cheese
9-14 crushed butter crackers
Melt together the cream cheese and margerine (mixture will be lumpy).
Put spinach in a 8x8 inch casserole dish and spread cream cheese mixture over top. Then, evenly distribute artichoke hearts, cheese and crackers over this mixture. Cover and bake 20 minutes at 350 degrees.
Lemon Sour Cream Pound Cake
Back To The Table
Art Smith
makes 12 servings
3 c. all-purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
2 sticks unsalted butter, at room temp.
3 c. sugar
6 large eggs, at room temp
1 t. vanilla extract
grated zest of 2 lemons
1 c. sour cream, at room temp.
Lemon Syrup
zest of 1 lemon
1 c. fresh lemon juice
1/4 c. water
2/3 c. sugar
To make the cake, position a rack in the center of the oven and preheat to 325 degrees. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out excess flour.
Sift all the dry ingredients and set aside.
Beat the butter and sugar in a large bowl with a hand-held mixer on high speed until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, then add the zest and vanilla.
On low speed, add the flour mixture in three additions, alternating with 2 additions of sour cream, beginning and ending with the flour, and beat til smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
Bake until a wooden skewer inserted in middle comes out clean, about 1 1/4 hours.
Meanwhile, make the syrup. Bring the lemon juice, zest, water and sugar, to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling on cake.
Transfer the cake to a wire rack to cool for 10 minutes. Drizzle half of the syrup ove the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
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