Italian Herb Roasted Chicken and Lemon Spaghetti

Chicken and Pork are my all time favorite meats. Pork usually ends up Mexican-style because there are so many pork recipes in that repertoire. Chicken lends itself to other exotic palates such as Moroccan, Italian, Oriental and the like. I have served my sons Chicken and Lemon Spaghetti for a decade or so. I think they prefer my own recipes, they all know how to make them, but the last time I prepared it I decided to venture into new territory and try something different. All in all, they were good recipes, but I definitely prefer my own Lemon Spaghetti. Today's recipe is Italian Herb Roasted Chicken hijacked from cooks.com. Giada's Lemon Spaghetti can be found on the foodnetwork.com website, but as I said we liked my recipe better, not to mention that is was less complicated.

I prefer dark meat Chicken because I believe it is more succulent and juicy. I have had my share of dry Chicken and Turkey boobies in my day and I prefer to avoid Chicken boobies unless it is Chik-Fil-A (shameless pitch for free grub). I rarely make my own chicken tenders so there you have it.

Oh and by the way, this recipe is pronounced It-talian Herb Roasted Chicken. I have to make that very clear. My dad, "Grld" - you have to leave out the vowels or it isn't the same - always pronounces it Eye - talian. I have to remind him time and time again you don't go to Eye - taly, you go to It -taly.

Printable Recipe


Italian Herb Roasted Chicken
adapted from cooks.com (mine is better - really it is)

3-4 lbs. chicken thighs
1/4 cup flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme - divided in half
1/2 tsp. oregano or marjoram (I used oregano) - divided in half
1/2 tsp. rosemary (I always smoosh - yes that's a technical term - mine, who needs toothpicks in their food?) - divided in half
1/2 tsp. fresh parsley, minced - divided in half
3 cloves garlic, minced or smooshed to your own culinary preference
1 large onion, sliced
1/2 cup chicken broth
Olive oil for sautéing

Preheat oven to 375 degrees F.

Rinse chicken leaving slightly moist for dredging.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add garlic and sliced onion, saute, being sure not to overcook. Burnt garlic is just plain nasty.

Mix flour, salt, pepper and half measures of herbs into flat bowl for dredging. Dredge chicken pieces until well coated.

Brown the chicken evenly on both sides in olive oil. Does not need to be cooked through, as you will finish in the oven. Transfer browned chicken and onion slices to a casserole or baking pan.

Combine remaining herbs and broth. Baste chicken with broth mixture and a little olive oil, continue to baste occasionally during cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Internal temperature should be about 160 degrees F.

Serve with Lemon Spaghetti - seriously my recipe is so simple a child could do it (and often does in our home).


Lemon Spaghetti

1 lb spaghetti
1/2 cup lemon juice
1/2 cup butter, melted
1 handful parsley
1/8 cup fresh grated Parmesan cheese

Cook pasta according to package directions. While pasta is straining in colander, heat butter and lemon juice just to boiling. Add in parsley and cheese. Stir in pasta and mix well to coat. Serve with more cheese and parsley as garnish.

Operation Baking Gals (Give a Little Support)

I have been approved as a baker for OBG. I am so excited, I haven't formulated the entire post, but I just had to share in hopes others would join me in this endeavor! This round, I am baking on a team that has only two members. Some teams are full at 20 and others have lots of members. I want to help this young man and his unit, so I am diving in with both feet!

Next round I plan to host my own team - Team Tough Cookies! - and submit a new soldier who is a friend of my cousin. I don't have information on him, other than that he doesn't receive alot of mail and my cousin asked his family to support the guy. Several of us are working on it - Aunt Janey gets the Honorary Award for Stepping Up to the Pump - her package is already on it's way!

Check out the website and if you are interested in joining Team Tough Cookie let me know. This is gonna be awesome!

Mom's Chocolate Chip Cookies

This cookie recipe was handed down by an ex-sorta-sister-in-law. They were once named after her, but things have changed and my son T has given me permission to rename them after myself, since I am the only one who makes them anymore.

They are absolutely delish, especially when made into huge 3 inch cookies. The rule in our house is two for snack, lunch or dessert and no more. Otherwise they would be devoured within 30 minutes flat. They are super simple to make, and use ingredients readily available in any well stocked pantry.

Mom's Chocolate Chip Cookies

Printable Recipe

1 cup shortening
3/4 cup brown sugar
1/2 cup sugar

Cream together in large bowl. Add:

2 eggs
1 teaspoon vanilla

Cream again. Gradually add:

1 1/2 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda

When thoroughly combined add:

1 1/2 cup oatmeal
1/2 cup coconut
1/2 bag white chocolate chips
1/2 bag milk chocolate chips

Bake at 350 degrees for 10-12 minutes for regular size cookies, 14-15 minutes for larger cookies.

I have a photo to post, but until I locate my USB cord for my camera, it is forever locked in memory!

Amen and again I say Amen - Thankful Thursday

Today I posting an email I received, I take no credit for it but I do agree with it wholeheartedly.

I am Thankful My Father in Heaven and of us all is so incredibly awesome.



RECENT VIRGINIA CHURCH

SERVICE-STIMULUS SERMON
Genesis 47:13-27
I would love to give the Pastor of this predominantly black church in
Virginia a hug and a high five. This guy is obviously a leader
Perhaps we should each decide who our
real leader is.....It is amazing to see that very little has
changed in 4,000 years.
---------------------------------------------------
Good morning, brothers and sisters; it's always a delight to see
the pews crowded on Sunday morning, and so eager to get into
God's Word. Turn with me in your Bibles, if you will to the 47th
chapter of Genesis, we'll begin our reading at verse 13, and go
through verse 27.
Brother Ray, would you stand and read that great passage for us?
....(reading)...
Thank you for that fine reading, Brother Ray... So we see that
economic hard times fell upon Egypt , and the people turned to
the government of Pharaoh to deal with this for them. And Pharaoh
nationalized the grain harvest, and placed the grain in great storehouses
that he had built. So the people brought their money to Pharaoh, like a
great tax increase, and gave it all to him willingly in return for grain. And
this went on until their money ran out, and they were hungry again.
So when they went to Pharaoh after that, they brought their
livestock -their cattle, their horses, their sheep, and their donkey -
to barter for grain, and verse 17 says that only took them through
the end of that year..
But the famine wasn't over, was it? So the next year, the people
came before Pharaoh and admitted they had nothing left, except
their land and their own lives. "There is nothing left in the sight
of my lord but our bodies and our land. Why should we die before
your eyes, both we and our land? Buy us and our land for food,
and we with our land will be servants to Pharaoh.." So they
surrendered their homes, their land, and their real estate to
Pharaoh's government, and then sold themselves into slavery
to him, in return for grain. What can we learn from this, brothers
and sisters?
That turning to the government instead of to God to be our provider
in hard times only leads to slavery? Yes.. That the only reason
government wants to be our provider is to also become our master?
Yes.
But look how that passage ends, brothers and sisters! Thus Israel
settled in the land of Egypt , in the land of Goshen .. And they gained
possessions in it, and were fruitful and multiplied greatly." God
provided for His people, just as He always has! They didn't end up
giving all their possessions to government, no, it says they gained
possessions! But I also tell you a great truth today, and an ominous
one. We see the same thing happening today - the government today
wants to "share the wealth "once again, to take it from us and redistribute
it back to us. It wants to take control of healthcare, just as it has taken
control of education, and ration it back to us, and when government
rations it, then government decides who gets it, and how much, and
what kind. And if we go along with it, and do it willingly, then we will
wind up no differently than the people of Egypt did four thousand years
ago - as slaves to the government, and as slaves to our leaders.
What Mr. Obama's government is doing now is no different from what
Pharaoh's government did then, and it will end the same. And a lot of
people like to call Mr.. Obama a "Messiah," don't they? Is he a Messiah?
A savior? Didn't the Egyptians say, after Pharaoh made them his slaves,
"You have saved our lives; may it please my lord, we will be servants to Pharaoh"?
Well, I tell you this -
I know the Messiah; the Messiah is a friend of mine;
and Mr. Obama is no Messiah! No, brothers and sisters,
if Mr. Obama is a character from the Bible, then he is Pharaoh.
Bow with me in prayer, if you will.
Lord, You alone are worthy to be served, and we rely on You, and You alone.
We confess that the government is not our deliverer, and never rightly will be.
We read in the eighth chapter of 1 Samuel, when Samuel warned the people
of what a ruler would do, where it says "And in that day you will cry out
because of your king, whom you have chosen for yourselves, but
the LORD will not answer you in that day." And Lord, we acknowledge
that day has come. We cry out to you because of the ruler that we have
chosen for ourselves as a nation. Lord, we pray for this nation. We pray
for revival, and we pray for deliverance from those who would be our masters.
Give us hearts to seek You and hands to serve You, and protect Your people
from the atrocities of Pharaoh's government.
In God We Trust...
****************************************************************
You may consider sharing this with others.
If you don't agree .... just ignore.
Have a nice day.

Birthday Dinner at JaJa Bistro

Last year my birthday was a disaster. My husband is very afraid of ever letting that happen again. To me, birthdays are more sacred than the other holidays, because that is MY day. All year long we celebrate (or get the day off from work) for every other reason. Don't get me wrong, Christmas and Easter rank at the top, but come on, my birthday means alot to me. Some think it's just another day, and others never made much of a stink about it, but to me, it is worthy of waiting all year long for.

One year several years ago, my entire home family forgot it was my birthday at all. Of course my mother never forgets, but husbands and kids sometimes do. I was devastated.

This year my darling husband took me to Fresh Fish Company for lunch, where they have a discount for Birthday people relevant to your age. Needless to say, my meal was very cheap this year! We had Clam Corn Chowder, Oysters on the half shell, Crab stuffed Mushrooms, and a very awesome sourdough bread to start. Hubby is going to try to replicate the sauce on the mushrooms, it was to die for!

Then we had Pistachio Pesto Sea Bass with garlic mashed potatoes, and Crab Cakes with steamed veggies. When we went home, I took a two hour nap, I was so gosh-darn sleepy. I thought only Turkey did that to a body.

We had made reservations for JaJa Bistro, a wonderful French restaurant that we frequent. Our friend Sue is the waitress, our friend Rick is a chef, and we know the owners Stephan and Janelle too. Stephan was wonderful and came to the table to personally wish me a happy birthday and a happy new year!

Josh and I decided to dine from the appetizer menu, since we were still full from lunch. We started with Apple stuffed dates, wrapped in cured apple wood smoked bacon. The sauce is wonderful, and great for dunking chunks of French bread into! Then we were served a whole head of Roasted garlic on a plate with Kalamata olives and an oil/vinegar mix. The garlic was like BUTTA. Dipped in the oil and vinegar, it was so sumptuous.

Then came the "two medallions of Imported French goat cheese topped with Herbes de Provence and lavender served with thinly sliced Parma Prosciutto and an organic baby green salad tossed in hazelnut raspberry vinaigrette."
Very yummy. It also had Cornichon pickles, a tiny French tangy pickle, which I found to be very yummy, stretching the tastes from sweet to savory to tangy and back again.

Sue talked us into ordering the Lamb Shanks for dinner as she felt we would be okay and it sounded soooo tempting. Next came a "Pear braised in spiced Burgundy wine over puffed pastry topped with Blue d'Auvergne sauce and sprinkled with roasted walnuts. Served with artisan lettuce and chilled raspberry wine sauce. When Josh took his first bite, his eyes rolled in his head, I knew it had to be awesome! The sauce and the walnuts had a certain spice that didn't hit until you had swallowed and enjoyed. Kind of an afterthought of taste!

Our final appetizer was a Sea Scallop in a Hazelnut Parsnip sauce, which was more like a soup. There were thin sliced onions which were sauteed in wine (very tangy) and I did my best to like the dish. I do not like Scallops, but did try two bites to be sure. The sauce/soup was awesome.

Since we had decided earlier that we would try the Rack of Lamb with homemade Gnocchi as our main dish, and which we would share, we were skeptical that we would be able to finish it. By the time it came, we were both stuffed and only took two tiny tastes apiece, which were again so amazingly delicious! We opted to take the entree home and have it for lunch the next day. This was my first taste of Lamb, and I must say it, combined with the mint was a very decadent flavor. The gnocchi had a curry flavor, which I thought was more Middle Eastern, but I loved it all the same.

After we had rested a bit, we had Grapefruit Cello as an after dinner drink. It is made with Grain Alchohol and the entire fruit, pulp, pith, seeds, skin and all. It is a process that takes some time, but the end result is very delicious. It is the only Grapefruit drink I will partake of.

Finally! I know, you are thinking how could she eat any more? I ordered Creme Brulee for my dessert. Hubby only took a small bite, I ate the whole topping and part of the custard. They served it with three itty bitty candles for me to wish upon.

Everyday should be like a birthday, but if it were, I would surely be 500 pounds. What can I say? I am a dedicated Foodie, through and through.