garlic

Recipe: Lemon Herb Chicken

Abby H.

This recipe has been fine-tuned and constantly evolving for a while.  It originally started as a copycat of the Greek Chicken restaurant near me. This chicken is now a million times better.

Lemon Herb Chicken

Ingredients:

  • 1 lb boneless, skinless chicken (I use breasts or thighs)
  • 2 lemons
  • 2 medium onions, chopped (I like sweet onions)
  • 3 cloves garlic, crushed
  • 2 Tablespoons Oil of your choice (I like olive or avocado)
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried rosemary
  • 1 Tablespoon lemon pepper
  • 1 teaspoon salt

Directions:

Prepare the marinade:

  1. Pat chicken dry and set aside.
  2. In a large mixing bowl juice the lemons, set the lemons aside.
  3. Add remaining ingredients and whisk together.
  4. Chop up juiced lemons, add to marinade.
  5. In a large ziploc bag, pour marinade and add chicken.
  6. Allow chicken to marinate for at minimum 2 hours- I usually let it marinate overnight.

Cooking the chicken:

  1. In a large skillet, heat 1 T. oil or spray pan with spray release.
  2. Cook chicken on each side until brown and internal temp is at minimum 165.

This chicken is also great grilled! I love serving this chicken with a crisp cool green salad, hummus, and pita.

 

Copycat Recipe: Souplantation Cheesy Garlic Foccacia Bread

Abby H.
It’s so good, it practically evaporates.

When my big kid found out that Souplantation (or Sweet Tomatoes, depending on where you live up) had closed permanently due to the pandemic, he cried.

When you have food texture aversions, you rely a lot on your favorite standby foods and restaurants. I was on a mission to try and recreate one of his Souplantation favorites, which was the Cheesy Garlic Focaccia Bread.

I started with my pizza dough base (the recipe can be found here). And here’s where it gets crazy (and by crazy I mean this is not super healthy, so don’t eat it daily). The remaining ingredients are:

  • 1/2 cup melted butter (that’s 1 stick)
  • 2T. granulated garlic
  • 1t. of each of the following: dried rosemary, dried tarragon, dried oregano, dried basil
  • 2cups+ Italian cheese

Directions:

  1. Make dough as directed here. I only let it rise once for this recipe.
  2. While dough rises, combine melted butter, garlic, and herbs. Set aside.
  3. Once the dough is down rising, turn the dough out onto a floured surface, and knead for about 5 minutes, until smooth and elastic.
  4. Separate dough into two pieces and roll out to fit onto your pizza pan (I use a cookie sheet that is covered in tin foil and sprayed with spray release).
  5. Spread half of the herbed butter onto the dough, top with cheese. Repeat for the other half of the dough.
  6. If there is any butter left, drizzle it over the bread.
  7. Bake at 450 degrees for 11-14 minutes.
  8. Remove from the baking sheet and slice into long skinny pieces to mimic the Souplantation feel.
The garlicky, herby, buttery goodness….
Cheese and more buttery goodness. Into the oven it does!

Today is National Garlic Day!

Abby H.

Hot Damn! I love garlic. I decided to celebrate with a new recipe: Roasted Garlic (below), and a round-up of recipes that feature garlic.

Roasted Garlic is easy to make and is great in recipes that call for garlic. It’s very mellow, rich, dare I say, creamy? It’s also super good on toast or warm, crusty bread.

Roasted Garlic 

Ingredients:

  • 1 or more (I suggest more) heads of garlic
  • Your favorite cooking oil

Directions:

  1. Remove the excess papery skin on the garlic heads, leave the bulb intact.
  2. Slice off the pointy tops (about 1/4-1/2 inch)of the garlic bulbs. You want to expose the garlic.
  3. Brush the heads of garlic with oil and wrap them in foil.
  4. Bake at 400 degrees for 40-50 minutes. The garlic is cooked once it is tender (poke it with a toothpick or knife usually after 40-ish minutes). but you can continue to roast it until all of the sugars caramelize, and it turns a light brown color. This caramelization makes the garlic very mellow and slightly sweet.

You can store the garlic in the fridge for 10-14 days, but it won’t last that long. It’s good in dips (like hummus), on its own, in soups, or any recipe that calls for garlic. Use roasted garlic in recipes where garlic is called for 1:1.

Garlic Recipe Round-up: