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).

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

Fresh Greens from Our Garden and Why I Use a Salad Spinner

May 18, 2010 by Aliesha

Today I harvested some salad greens from our garden! Very exciting.

I also wanted to share a kitchen tip with you. I highly recommend using a salad spinner, and I’ll share why. First, I’ll tell you that I don’t stock up on tons of kitchen gadgets that I don’t use regularly. I didn’t really think I needed a salad spinner, but Tad wanted to get one (thanks, Alton Brown), and we found one on sale for $3 at Wal-mart. I started using it and noticed a big difference!

When you spin your salad greens after washing them, they stay fresh longer. I love salad, and when I make a salad I usually make enough for another meal as well. When you take a minute to spin your greens, they will last longer in the fridge and not get “wilty and brown! Linked to:
Kitchen Tip Tuesday