Bruce and I lead very busy lives so cooking dinner on weekday evenings can be a crazy mad scramble. I’ve learned over the years to prep what I can in the morning before work and by the time I get home in the evening all I have to do is toss together a salad, make a quick side dish and grill up dinner. Done. If there is any one dish that tastes great and easy to make, my Lemon Rosemary Chicken is one that fits the bill.
Fresh picked Rosemary from my garden.
To make the Lemon Rosemary Chicken, all you need is boneless skinless chicken thighs, fresh rosemary, fresh squeezed lemon juice, olive oil and some spices. Toss all the ingredients in a covered container in the morning before work, cover and refrigerate. Come home, pull the chicken out of the fridge, toss on a grill or grill pan, and cook until the juices run clear. See? I told you that it was easy… Enjoy! Tessa
2 pounds boneless skinless chicken thighs
1/8 cup olive oil
1/4 cup lemon juice
1 1/2 Tbs rosemary (chopped)
1 1/2 tsp minced garlic
1/2 tsp smoked paprika
1/2 tsp seasoning salt
1/4 tsp pepper
Toss all ingredients in a covered container and let marinade in the refrigerator for at least 4 hours. Toss any remaining marinade. Place on medium hot barbecue grill or grill pan. Turn chicken when halfway cooked. Cook until juices run clear or the chicken reaches an internal temperature of 170 degrees Fahrenheit. Pull from grill, let chicken rest for about 5 minutes covered, garnish with sprigs of rosemary and plate up. Serves 4 – 6 people.
Bruce and I spent the last two days up in Eugene at the Prefontaine Classic track meet at the University of Oregon. The Prefontaine Classic draws the many of the best track and field athletes from all over the world. What’s even better than attending a world class event is that I had the opportunity to visit my son since he is a student at the university. Fortunately, in a few short weeks he will be home for part of the summer. I have one last chance to send him a care package this week before the school years ends.
Eugene, Oregon is also known as “Tracktown, USA”. Bruce and I attend the Prefontaine Classic nearly every year.
Men’s 110 Meter Hurdles
Oscar Pistorius of South Africa getting ready to run the Men’s 400 meter race.
Women’s Pole Vault
Men’s 100 Meter
Women’s Long Jump
Sanya Richards-Ross of the United States.
Athletes lining up for the final race of the day, the Bowerman Mile.
When Bruce and I got home, I decided to make Lemon Pineapple White Chocolate Cookies for the final care package of the term. My Lemon Pineapple White Chocolate Cookies are made with an interesting combination of fresh lemon zest, tender chunks of dried Philippine pineapple and creamy white chocolate chips. Makes about 4 dozen cookies. Oh and by the way, Bruce liked the cookies so much that only half of the cookies will make it up to Eugene :). Enjoy! Tessa
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup brown sugar (lightly packed)
1/2 cup white sugar
2 sticks or 1 cup butter (softened)
2 tsp lemon extract
1 Tbs lemon zest
1 cup chopped dried Philippine pineapple chunks
1 1/2 cup white chocolate chips
Preheat your oven to 375 degrees. Line a cookie sheet with a silicone liner. In a medium sized mixing bowl blend together the flour, baking soda and salt. In a large mixing bowl with a mixer, cream the butter, white sugar, brown sugar, lemon extract and lemon zest. Add the dry ingredients to the wet ingredients and blend well. Fold in the pineapple and white chocolate chips. Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets. Bake for about 12 minutes or until done. Remove from oven and cool on wire racks. Store in a tightly covered container. Makes about 4 dozen cookies.
It’s summer here in Southern Oregon and in no time I will be dealing with the onslaught of fresh zucchini from my garden. I learned from mistakes of prior years, and this year I planted only one zucchini plant. There have been times that I had so much zucchini that I could not even give them away. One of the things that I like to make with fresh zucchini from my garden is my Lemon Zucchini Pineapple Bread. The fresh lemon zest and the flavor of the crushed pineapple make these little loaves of bread bright with flavor. Make these and share with your coworkers at the office or for a quick breakfast on your way to work. Can be frozen to be enjoyed at a later date. Tessa
3 c. all purpose flour
1 1/4 c. sugar
4 1/2 tsp. baking powder
1 tsp. salt
2/3 c. canola oil
1 8 oz. can of crushed pineapple, drained well.
2 c. zucchini grated
1 Tbls. lemon zest
Let’s begin. Preheat your oven to 350 degrees. Grab 2- 4″ X 8″ baking pans and grease well. In a medium sized bowl mix the flour, sugar, baking powder and salt. Mix well. In a separate bowl, whisk together the eggs, oil, pineapple, zucchini and lemon zest. Add wet ingredients to the dry ingredients. Mix until moistened. Do not over mix. This will look like a thick cake batter, and that is okay, it’s supposed to be that way. Add the mixture to the two baking pans and bake for 1 hour. Cool on wire racks then remove loaves from pans. Makes two fabulous loaves. Enjoy!