Archive for February, 2014

Lemon & Pepper Chicken Rolls

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
6 boneless skinless chicken thighs
Clarified Butter
McCormick Lemon and  Pepper Seasoning
Lemon Juice

Directions:
Season the top side of the thighs.  Allow to rest for 1 hour. Drizzle clarified butter and turn over to the other side. Season with other side of the thighs with lemon juice and let rest for 1 hour. Drizzle the underside with clarified butter. Tri-fold and secure with soaked toothpicks. Sprinkle generously with Lemon and Pepper Seasoning. Bake in a non-preheated oven at 300 degrees for 40 minutes. Cook to 165 degrees F. Set oven to Broiler to brown as desired. Usually a few minutes, do not over bake or it will get to brown. Allow chicken to rest. Serve with any sides! We love sour cream and chives mashed with ours!

 

 

Chicken and Potato Soup

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Note: This recipe was adapted from Chicken and Noodle soup! I decided to replace the noodles with uncooked  hash brown potatoes and it was a hit!

Ingredients:
1 cup uncooked shredded potatoes (hashbrowns)
2 boneless skinless chicken breast (grilled or baked) and sliced
1 cup cooked wild rice
1 qt. chicken broth
1 tablespoon of your favorite herbal blend (we prefer chives or poultry blend)

Grill or bake chicken until done. Slice or cube it and set aside. Grate 1 cup or 1 large potato, rinse and set aside. Cook 1/2 cup of wild rice, should end up measuring about 1 cup when done. (no exact science here) Mix all ingredients in a 3 qt. pot and cook until potatoes are tender. Add herbs and let soup stand for about 5 minutes before serving!

Italian Roasted Garlic Mushrooms

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
16 even-sized open cup mushrooms, stalks cut level
1/4 cup unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 cup fresh breadcrumbs
1/4 cup fresh chopped chives

Directions:
Preheat the oven to 350 degrees F. Coat mushrooms in clarified butter mixed with garlic, thyme, salt and pepper. Lightly dust in Italian Breadcrumbs. Coat bottom of pan with clarified butter. Place mushrooms cap down. Sprinkle with Chives. Bake for about 15 to 20 minutes or until mushrooms turn partly soft and lightly brown. Do not over cook.

Serve along side steak and Asparagus with Hollandaise sauce for an awesome meal!

German Cucumber Salad with Mini Croutons

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
1/2 cup sour cream or plain yogurt
1 cucumber
1 medium to large tomato
2 slices onion (slice like you would for onion rings)
2-4 tsp lemon juice
1/2 – 3/4 tsp dill
Pinch of salt

Mini Croutons (options)

Instructions:
1. Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat.

2. In a bowl, combine dill and salt.

3. Add sour cream or yogurt and lemon juice to taste. Mix well.

4. Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing.

Lemon Butter Garlic Herbal Sauce

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

1/4 cup of clarified butter
1 clove of garlic minced
3 teaspoons of lemon juice
1 pinch of Kosher salt
1 tablespoon of chives or Poultry Blend Herbs (onions, thyme, sage, marjoram, spring onions, garlic and rosemary)

Blend all ingredients. Brush over meat before baking or grilling. Also works as a topping sauce for any meat and vegetables!

Baby Zucchini Mix

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
1 small bag of baby green zucchini (about 6 to 8)
1 large red sweet pepper sliced
1  large yellow sweet pepper sliced
1 small sweet onion chopped
1 tablespoon of garlic paste
1 dash of lemon juice
1/4 stick of butter
1 tablespoon of dehydrated herbal spice blend (onions, thyme, sage, spring onions, garlic and rosemary)
Salt and pepper to taste

Directions:
Steam all vegetables with spices, about 4 or 5 minutes in a microwavable covered dish. Serve hot!