…Creating on the Hill…

Life is about the people you meet and the things you create with them

..summer food…

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….today has been such a nice sunny day and when its like this I don’t know about you but easy peasy food, no hassle,throw it in the oven..a quick salad..and feet up …my kinda thinking

sat 31st may 1

Lemon Chicken

2 tbsp lemon zest
1/3cup freshly squeezed lemon juice
2 cloves garlic crushed
1tsp fresh Rosemary leaves, finely chopped
2tsp fresh Thyme leaves, finely chopped
1tsp salt
1tsp black pepper
2-4ilbs chicken thighs/drumsticks
2-3tbsp melted butter
Lemon slices

How to..

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 200° C. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Let rest, covered in foil, for 10 minutes before serving.

sat 31st may 2

BLT Salad

Vinaigrette

 

1/4 cup olive oil
3 1/2 Tbsp fresh lemon juice
1 cloves garlic, minced
1 Tbsp dijon mustard
1 tsp honey
1/4 tsp each salt and freshly ground black pepper, then more to taste as desired

Salad

1 large head Romaine lettuce
12 – 16 oz bacon, cooked and crumbled
2 medium avocados, diced
6 oz feta cheese, crumbled
12 oz cherry or grape tomatoes, each sliced into 3 segments
1/2 cup slivered almonds, toasted

How to

For the Lemon Vinaigrette:
Add all ingredients to a blender and pulse until well emulsified. Store in refrigerator.
For the salad:
Add all ingredients to a large bowl (or just layer all ingredients on plates individually), and toss with dressing just before serving.

..let me know if you get to try these recipes and what you think xx

... and if you want to get your feet tapping and feel good this week end

..listen to this

..I LOVE it

 

 

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Author: ...creating on the hill....

The Crafts House is a small studio on top of a "hill"..a place to create..a place to breathe..a time just for you.. I'm the luckiest person to spend my days creating the art that i love..meeting like minded creative friends..sharing time in the palette of life..

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