Archives for posts with tag: lemon

Lemony Potato Bites

March 18, 2015 //
2

Potatoes are a big hit in our home. They are one of Jackson’s favorite foods. Not baked potatoes. Not mashed potatoes. Not potatoes au gratin. Nope. They HAVE to be my potato bites in some form. This is a twist on my normal recipe, which I will also have to share. Sometimes I have to switch it up a tiny bit for my husband and myself.

I always use colorful potatoes. Usually I am cubing up red potatoes. Sometimes I find the one bite multi colored potatoes. That is what we have here today. If I can find foods that are bursting with color I am one happy person!

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Lemony Potato Bites

  • I used approximately 32-36oz of these multi colored one bite potatoes. A bag and a half. Cut into pieces.
  • 1 Lemon, juiced
  • 2 Tbsp Olive oil
  • 1/2 tsp sea salt

Preheat oven to 400

Combine all ingredients in a large bowl. Cover with press and seal wrap, shake bowl until everything is well coated. Line a baking sheet with parchment paper. Pour bowl’s contents onto the parchment paper. Bake until potatoes are soft and a little bit browned. I usually flip them over once. I don’t have an exact cooking time because it always seems to vary. I just watch them and look for the browning and softness.

Note: Sometimes I use red potatoes. I would say about 5-6 medium/large red potatoes could be substituted.

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Categories Reicpes, Side Dishes

Lemon Thyme Baked Chicken

March 11, 2015 //
1

I decided to peruse the herb section at the grocery store. Maybe the spring like weather brought my attention to the idea of fresh herbs in my meal. There is something lovely about fresh air and fresh herbs. When my eyes hit the Thyme I suddenly had a deep craving for something Thymey. This meal is the fruition of that craving.

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  • 2 boneless skinless chicken breasts
  • 2 lemons, juiced
  • 1 Tbsp fresh Thyme chopped
  • 1 small garlic clove pressed or minced
  • 1 pinch sea salt

Preheat oven to 375.

Mix the lemon juice, thyme, garlic, and salt in a small bowl. Whisk until blended. Set aside

I slice each breast into about 4 pieces. So they are thinner. Arrange the chicken in a square baking dish. Pour the lemon mixture over the chicken. Bake in the oven for 30-40 minutes. I ended up baking mine for 40 because I had to feed the baby while it was cooking.

I served the chicken over zoodles and yoodles. Zucchini and yellow squash noodles I made with my Premium V Spirializer. I sautéed those in a little olive oil until they were tender. I place my chicken on top and spooned some of the reserved sauce in the bottom of the dish over the chicken and veggies.

I served them with a new recipe for sweet potato bites. I will save that recipe post for another time. I have a 5 month old who started his day at 2:30. Despite my attempts to get him to sleep until his normal time, he woke back up at 5:20. We are now hanging out in my living room. Stay tuned for the sweet potatoes. Jackson was over the moon for them. He was still talking about them shortly before bed. He HUGGED me for making them!

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Categories Chicken, Recipes