Aliesha, Author at Feathers in Our Nest

Lemon Butter Pasta

May 19, 2010 by Aliesha

This recipe can be used with many different types of pasta. Just use what you have on hand! It is a great side dish with many recipes, including Oven-Roasted Rosemary Chicken. Lemon Butter Pasta

12 ounces pasta, any shape
1/4 cup (1/2 stick) butter
2 tsp. lemon zest
2 Tbsp. lemon juice
salt & pepper

Boil a large pot of salted water. Add the pasta and cook according to package directions. Drain. While the pasta is cooking, melt the butter in a small saucepan. Add the lemon zest and juice. Taste and season with salt and pepper. Toss with the drained pasta and serve hot.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table

Basil-Lemon Pesto

May 19, 2010 by Aliesha

I made my own pesto for the first time yesterday (using fresh basil from my window herb garden) and it turned out well!Basil-Lemon Pesto

1/2 cup packed fresh basil leaves
1/4 cup olive oil (add more if too dry)
1/8 cup grated Parmesan cheese (more if desired)
1/2 tsp. grated lemon zest
1 garlic clove, sliced
1/4 tsp. salt
pepper

In a food processor, combine all ingredients except pepper. Pulse until smooth. Season with pepper to taste and pulse until combined. You may refrigerate the pesto for up to 10 days in a tightly closed container.

Excellent served over Oven-Roasted Rosemary Lemon Chicken or with Lemon Butter Pasta.Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table

Oven-Roasted Rosemary Lemon Chicken

May 18, 2010 by Aliesha

This recipe came about tonight while I was experimenting in the kitchen! It is GREAT served with two other fabulous recipes which I have posted (basil-lemon pesto and lemon butter pasta).

Oven-Roasted Rosemary Lemon Chicken

boneless, skinless chicken breasts, thawed
salt & pepper
grated lemon zest
fresh rosemary sprigs

Season chicken breasts with salt and pepper on both sides. Rub lemon zest on the chicken and garnish with fresh sprigs of rosemary.

Bake at 375 degrees until cooked through (mine took about 25 minutes since the pieces were really big, but you may only need to bake yours for 15 minutes or so).

Serve with basil-lemon pesto and lemon butter pasta (recipes coming soon!).Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.