I recently ran across another variation of cooking lemon pepper chicken and decided to experiment by taking the best from two different recipes. The end result was the best lemon pepper chicken that I have prepared and eaten in 64 years. You have got to try this one! I served this with a fresh spring garden salad, my mango salsa, and rice pilaf. This was so good that we ate everything before I could get my camera. I was in heaven and you will be too. The flavor from the lemon zest brings out the ultimate flavor rich herb combination that will ensure that you will always make chicken this way again and again. Flour batter with fresh lemon zestSlow cooked in olive oil before going to the oven Ingredients1/2 cup all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 1/2 tsp dry oregano 1/2 tsp basil 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 3 tbsp. extra-virgin olive oil 3/4 cup. low-sodium chicken broth 3 tbsp. butter 2 cloves garlic Chopped parsley, for garnish Directions
Enjoy!I made a version of this salsa 20 years ago. I've been searching the net trying to fine the right combination It will be easier to dice a mango that is still a bit firm, ripe, but not too soft. INGREDIENTS 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup) (See: See: How to Cut a Mango 2 Tbsp finely chopped red onion 1/4 Jalapeño Chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!) 1 cup finely diced cucumber 1/4 cup diced red pepper 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice 1 Avocado diced Directions Put the diced mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice. If the salsa is too acidic for you, stir in some diced avocado "This was on the table at a potluck party/Christmas party at my wife's last job, and I hunted down the chef and begged her for the recipe. I'm not usually a non desserts kind of person, but this stuff is amazing! Trust me, try it..." I have served this up a few times and people always ask for me to make it again and again. Once you make it once you will making it throughout the year and not just for pot lucks and holidays. Ingredients
Prep time: 10 mins
Cook time: 10 mins Total time: 20 mins Serves: 4
Temperatures for steak: Rare: 130°F to 135°F Medium Rare: 140°F to 145°F Medium: 155°F to 160°F Well Done: 165°F to 170°F Ingredients 1 pound lean ground beef 1 pound (5 links- favorite Italian sausage) 1/2 white or yellow onion 1/4 red pepper 1/4 green pepper 1tsp garlic powder 1 tbs minced garlic 1 tbsp kosher salt 1 tsp Lowery garlic salt 3 tbsp olive oil 1 tsp pepper 1 tsp oregano 1 tsp sage flakes 1 tsp Italian seasoning 2 tbsp white sugar Parmesan Cheese to taste 1 package linguine 8 small Bella mushrooms (chopped) 2 Jars ( 8 ounces) 24 ounces tomato sauce (Plain or your favorite) 1 can 14.5 ounce diced tomatoes with roasted garlic Five Cheese Garlic Bread Directions 1. In a dutch oven place 2 quarts of water with kosher salt & 1 tbsp olive oil and bring to a boil then add linguine and cook for 11-15 minutes. Remove from heat, drain, and place back in the dutch oven pot. Add 1 tbsp oil oil and 1 tsp parsley. Stir, cover and set aside. 2. Place Italian sausage and 3 cups of water into a cast iron skillet and set on high to boil uncovered. When water is evaporated pour in 1 tbsp olive oil and brown on all sides at medium heat for 5-6 minutes. Cover and set aside..
3. While sausage is cooking brown ground beef then add chopped onions, red, green peppers, garlic, garlic salt, pepper, garlic powder, oregano, Italian seasoning, sugar, mushrooms, and sage. Bring to a boil, cover, and reduce to low to simmer for 15 minutes. 4. Add roasted garlic and herb tomato sauce to the meat mixture in step 2. Slice up Italian sausage and add to meat sauce. Bring to a boil and then reduce back to low heat. 5. Preheat Oven according to package directions for the five cheese garlic bread. (11-15 minutes). 6. After bread is done turn everything off and let rest to absorb all the flavors for a minimum of five minutes. Pour your favorite glass of wine and enjoy. TIP: Keep and store the noodle separate from the sauce. Ingredients·
Directions
This recipe turned out to be the best meal of the last seven days. Whenever Joyce says, " I don't know what you're cooking but it smells so damn good." Cooking relaxes me and it is the best time to think and reflect. The layout of our kitchen has an open floor design and the cutting board that allows easy access to prepare meals, cook and watch a good game of football. If the cooking preparation does not smell good then it simply won't taste good. I usually try to clean and cook at the same time (Good Luck with that). I have a habit of not eating once the food is ready. I have to take time and wait for the sounds of approval from dining guests. So on the second day back home my relaxation is to cook another meal to perfection and the kitchen is full of Italian heavenly flavors and a delicious pasta meal served with a fresh garden salad with my favorite blue cheese dressing with a rewarding taste of roasted garlic Parmesan and Alfredo sauce with chicken, sausage, and shrimp.
Prep Time: 15 minutes Cook Time: 20 minutes INGREDIENTS · 1 package (16 ounces) penne pasta · 1 pound boneless skinless chicken breasts, cubed (1 inch) 1 pound mild or hot Italian sausage removed from casings. 2 links of Italian sausage with mozzarella cheese · 12-15 medium shrimp · 1/2 medium onion, chopped 4-5 sliced fresh mushrooms · 1 medium sweet red pepper, chopped · 1 medium green pepper, chopped 1 tablespoons of butter · 2 tablespoons olive oil · 6 garlic cloves, minced or 1 tbsp minced garlic · 3 jars (24 ounces each) Alfredo sauce with Parmesan cheese · 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted · 1/2 teaspoon pepper · 1/4 teaspoon salt · 2 cups shredded cheddar cheese DIRECTIONS 1. Cook pasta according to package directions. 2. Meanwhile, in a Dutch oven, cook the chicken, sausage, mushrooms, onion, butter, red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer. Do not drain excess liquid! 3. Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months. To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through. Yield: 8 servings. To microwave frozen pasta: Thaw in the refrigerator overnight. Transfer to a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until heated through, stirring once. We enjoyed our vacation in Las Vegas. A vacation can always be remembered by the food we had for room service or dining in at our favorite restaurant. The best part about eating something good away from home is that I enjoyed not having to clean up the kitchen after cooking. Upon returning back home I was back in the kitchen to cook up something different and new. So the first day back I cooked up some lemon pepper baked chicken as pictured above with the following recipe
Ingredients YIELDS: 4 1/2 c. all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 4 tbsp. extra-virgin olive oil (cooking) 1 cup. low-sodium chicken broth 2 tbsp. butter 2 cloves garlic (Chopped) Chopped parsley, for garnish Directions PREP TIME: 0:15 TOTAL TIME: 0:30
For centuries I have been trying to duplicate the taste and flavor of a trip-tip that I had eaten while visiting friends in California during the 1970's. After repeated failure but still mighty tasty meals I finally found utopia and heaven in this special marinade and this one is the keeper forever and ever. This Tri-tip is marinaded over night, smoked in a Masterbuilt smoker, and reversed seared on a gas grill to finish it off. The picture above is after pulling it out of the marinade before placing it in the smoker It is then placed back in the refrigerator overnight for the final phase of slow cooking jubilation. RecipeIngredients
Procedure
Charcoal Grilling
Masterbuilt Smoker & Grill Sear
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AuthorDr. Jordan Smith and his wife Joyce share some of their family recipes in the first cook book covering six decades of family dishes. Archives
July 2018
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