Shakin it up a little.....

Mom has been here for almost 3 months now, and I keep trying to keep meals interesting. Not always an easy task, so time to shake it up.

Luckily mom is pretty adventurous on food like I am, or at least she USED to be. So much has changed in her personality since the stroke in 2000, so you never know.

Today I decided to dig back into my Rachael Ray cookbooks. I LOVE RR, of the 30 Minute Meals and for a while I was on a REAL roll with making her concoctions. I find them fairly easy, and even tho some I hear think she uses weird ingredients or stuff that isn't in the normal pantry, I like trying new things and adding new taste sensations to my pantry.......

I bought a buncha stuff at the grocery store to make a couple of recipes I have done before and then am going to try a couple of new ones.

Rachael Ray's Garlic Roast Chicken with Rosemary and Lemon

Now, the yummy one above wasn't on this weeks agenda but YUM OH!!!! it sure is next week. 

Here is the recipe. Let me know if it sounds like something you would wanna try.

4 servings.

 Ingredients

•2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks

•6 cloves garlic, crushed

•3 tablespoons fresh rosemary leaves stripped from stems

•3 tablespoons extra-virgin olive oil, eyeball it

•1 lemon, zested and juiced

•1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper

•1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F. Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Until next time.....