Category Archives: lemon juice

Honey Citrus Chicken


Honey Citrus Chicken
Cook time: 
Total time: 
  • 1 whole chicken
  • ¼ C bottled lemon juice
  • Black Pepper
  • Ground thyme
  • Lemon pepper
  • ¼ C honey
  1. Preheat oven to 450 degrees.
  2. Place chicken in sealable container.
  3. Pour lemon juice over chicken.
  4. Cover and refrigerate overnight.
  5. Place the chicken in a roasting pan.
  6. Sprinkle chicken on both sides with black pepper, thyme, and lemon pepper.
  7. Roast uncovered at 450 degrees for 15 minutes.
  8. Warm honey in microwave for 10 seconds.
  9. Brush honey all over chicken.
  10. Lower heat to 350 degrees.
  11. Roast chicken uncovered for 40 minutes.
  12. Let stand 5 minutes before carving and serving.


Music to Cook By . . . 

Until next time, Happy Cooking!  :)


“October, baptize me with leaves!”  - ― Rainbow Rowell, Attachments

Broiled Lemon Chicken

Broiled Lemon Chicken
Cook time: 
Total time: 
Serves: 2
  • 2 Chicken Leg Quarters
  • Pam Cooking Spray
  • 2 Tbsp lemon juice
  • ¼ C extra-virgin olive oil
  • garlic salt
  • black pepper
  • dried rosemary
  • dried thyme
  • Caribbean Jerk seasoning
  1. Preheat the broiler.
  2. Line the broiler pan with aluminum foil.
  3. Spray with cooking spray.
  4. Whisk lemon juice and olive oil together.
  5. Place chicken in pan.
  6. Brush ⅓ of the mixture on chicken.
  7. Sprinkle dry seasonings on to taste.
  8. Broil 7 minutes.
  9. Turn chicken over.
  10. Brush with ⅓ of lemon oil mixture.
  11. Sprinkle with dry seasonings.
  12. Broil 7 minutes.
  13. Lower heat to 450 degrees.
  14. Remove chicken.
  15. Turn chicken over.
  16. Brush with remaining lemon oil mixture.
  17. Sprinkle with dry seasonings once more.
  18. Bake 10 minutes.


Music to Cook By . . . 


Until next time, Happy Cooking!  :)


“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple.” ― J.K. Rowling, Harry Potter and the Deathly Hallows

Baked Tilapia


Baked Tilapia
Cook time: 
Total time: 
Serves: 2-4
  • 4 Tilapia filets
  • Butter-flavored Pam cooking spray
  • 2 tsp dried parsley
  • 2 tsp garlic salt
  • ¾ tsp paprika
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp black pepper
  • 3 Tbsp lemon juice
  • 2 Tbsp melted butter
  1. Preheat oven to 350 degrees.
  2. Coat glass baking dish with cooking spray.
  3. Mix dry seasonings together.
  4. Rub seasoning on both sides of filets.
  5. Place filets in dish.
  6. Mix butter and lemon juice.
  7. Pour over fish.
  8. Bake at 350 degrees for 15 minutes.


Music to Cook by . . .


Until next time, Happy Cooking!  :)


“Autumn is a second spring when every leaf is a flower.”  ― Albert Camus

Baked Salmon

Baked Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 Tbsp garlic powder
  • 6 Tbsp extra-virgin olive oil
  • 1 tsp basil
  • 1 tsp Kosher salt
  • Freshly ground black pepper, to taste
  • 1 Tbsp lemon juice
  • 1 tsp dried parsley
  • 2 salmon filets
  1. Whisk together the first seven ingredients.
  2. Place salmon filets in a glass baking dish; pour marinade over filets.
  3. Refrigerate for one hour.
  4. Preheat oven to 375 degrees; bake, covered, for 45 minutes.


Music to Cook By . . . 



Until next time, Happy Cooking!  :)

“If I had my life to live over, I would start barefoot earlier in the spring and stay that way later in the fall.”  ~Nadine Stair


Well, we have recovered from the flu, and the verdict is in on Casey Anthony (I’m still in shock over that one), so it’s time to return to blogging.  During my most-recent “blog break”, I continued to try new recipes.  Over the next few days, I hope to share some of them.  In my kitchen, a new chicken recipe is always welcome, especially if it is relatively healthy.  Besides, how often do I get the chance to cook with saffron?

adapted from Kalyn’s Kitchen

(Makes 2 servings, recipe from Massoud and The Best Recipes in the World.)

2 boneless, skinless chicken breasts
1/2 onion cut in lengthwise slivers 
1 Tbsp extra virgin olive oil
1/2 Tbsp butter 
pinch saffron (about 1/4 tsp. or less)
3/4 cup Swanson® Chicken Stock     
1 1/2 Tbsp  lemon juice 
1/4 chopped fresh cilantro

Cut chicken in 1/2 strips diagonally.  Using a frying pan which is not too large and has a tight-fitting lid, heat the olive oil and butter, then brown the chicken quickly over medium-high heat.  (Don’t let it cook long enough that the outside starts to get hard.  The chicken does not need to be cooked through.) 

Remove chicken to a plate, add onion, and brown over very low heat until edges of onion pieces are turning golden, about 12-15 minutes.  Remove browned onions. Add chicken back to pan, and cover with onions.  Heat chicken stock, add saffron and stir to dissolve, then pour over chicken and onions. Simmer on very low heat with pan covered 30-45 minutes.

Add chopped cilantro and lemon juice and simmer 15 minutes more. Serve hot over rice.
Until next time, Happy Cooking!  : )

Do vegetarians eat animal crackers?  ~Author Unknown