Roasted chicken with citrus

Lemon chicken is one of my favorite dishes.  Here is a different recipe that includes other citrus with an equally tasty flavor for dinner. I used two chicken breasts with bones, 2 lemons, 2 tangerines, 3 shallots, red potatoes, lemon zest, rosemary, thyme, Kosher salt, and ground pepper.

Place the chicken in a roaster pan on a wire rack.  Spray with Pam, squeeze a bit of lemon over the chicken, and top with lemon zest, rosemary, thyme, salt and pepper to taste. Add 1- 1/2 cups water to the pan under the rack.

Cut the lemons and tangerines in half and place around the chicken.  Peel the shallots and cut in segments and also place around the chicken.  Preheat the oven to 375 degrees.

Bake for 60 minutes.  This dish has an excellent citrus taste and is a delightful change to a standard roasted chicken.

Chicken Scaloppine

Do you struggle with easy weeknight meals? Over the years, I seem to have found a variety of recipes that are “go-to” delicious meals that come together very easily and taste great too. I look for recipes that are low in fat, but nutritious and satisfying. Chicken dishes seem to adapt well to various tastes and flavors which allow the protein to appear very different based on seasonings and cooking methods.

Here is a recipe for a lemon flavored chicken which is excellent.  The way I made the recipe, the flavor profile was subtle, so I would increase the lemon ingredients for a more bold flavor if desired.

Gather these ingredients:  3 tablespoons margarine, about 10 white mushrooms-sliced, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 2/3 cup chicken broth, 1 pound chicken thighs or breasts, salt and pepper to taste, dried parsley, 1/2 cup white wine.

Using an electric skillet, melt the margarine.  Start with the mushrooms, lemon zest and juice.  Simmer to soften the mushrooms.

Add broth and bring up to temperature.  Next, cook the chicken breasts in the skillet. This step may take 8 minutes.  Then, add the wine and parsley.  Finish the dish and serve.


Baked lemon and herb shrimp

Cooking in parchment paper allows for a spectacular presentation and a delicious flavor outcome.  Inspired by Martha’s shrimp packets, I worked to make this dinner entrée super delicious with the addition of white wine, red onion, and Penzey spices bonne herbs blend.

When cooking with parchment, it is important to make certain the packets are closed, so that the tasty juices are not leaking onto the baking pan. This is a weeknight recipe as it comes together very quickly and bakes in 25 minutes.


To make the shrimp:  Preheat the oven to 425 degrees.  Whisk 1 tablespoon of olive oil, the zest and the juice of one lemon, 2 tablespoons dried basil and 1 tablespoon dried parsley flakes in a small bowl. Add in salt to taste.  Next add 1 pound of cleaned and de-veined shrimp, 1/2 pint of sliced grape tomatoes, and one small sliced red onion.  Toss to mix well.  Add 1/4 cup white wine to the mixture. Add ground black pepper to taste.

Prepare two pieces of parchment paper double thick for each packet.  Divide the mixture onto the parchment which has been placed on a baking pan with sides.  Top each mixture with 1 tablespoon of butter or margarine.  Close the packet and seal with several folds.  Bake in the oven for 25 minutes.

Remove from the oven when shrimp is cooked pink and the mixture is steaming hot.  Serve with rice or a toasted baguette.


Pemberley Lavender Lemon Tea

As a daily tea drinker, I am always on the lookout for a new tea blend.  This one comes from The Tea Can Company, specialty teas–Inspired by Jane. The tea is blended and packed in the USA.


Inspired by the manor homes of famous Jane Austen characters, the six-inch tall metal tea tin holds 10 pyramid sachets.  Several tea blends are available.  I chose the Lavender Lemon Tea, and was thoroughly impressed with the flavor.  Out of the tin, the fragrance of lavender is lovely.  So calming and a wonderful reminder of summer lavender growing in my garden.

When the outdoor thermometer is dipping to minus 26, I was thrilled to have this summer fragrance coming from my tea-cup.  The taste is not floral, but a wonderful smooth blend of lemon grass and green tea.  The tea is pale in color and just perfect for today.

I also would recommend this tea for summer iced tea, as I can tell that the blend would be lovely chilled. Served with a lavender sugar cookie, this tea would compliment any afternoon tea party.


For more information on this product, please follow this link:


roasted shrimp with basil butter parmesan

shrimp is a great “go-to” protein for summertime meals.  it is lighter than most proteins and cooks very quickly. usually, a goal of a summer dish is to limit cook time in the kitchen, reducing heat generated by the stovetop or oven.

these shrimp roast in 12 minutes in the oven and are delicious served with crusty bread, rice, or any other starch.  the fresh herbs make them especially delicious.  any white wine or beer could be used, with the wine or beer being the key to the layer of flavor in the shrimp.  serve this recipe to your guests and they will think you are a master chef.


to prepare the shrimp:

gather these ingredients:  1/2 stick butter or margarine, white wine or beer, white onion, 1-2 lemons  chopped basil and parsley, salt and pepper to taste, and grated fresh parmesan.

using a ceramic baking dish, clean the shrimp and place in the dish.  slice white onion and lemon.  place in the dish.  add butter, wine or beer to cover the bottom of the dish, and seasonings. other suggestions for seasonings could include: Worcestershire sauce, garlic, bay leaves, seafood seasoning, rosemary leaves, or thyme.

in a preheated oven to 350 degrees, place the dish and bake for 12 minutes or longer depending on the size of shrimp. serve with grated parmesan cheese, after removing the lemon slices.


lemon broccoli pasta salad



for Memorial Day, i made this lemon pasta salad that was very tasty. i used Fustini’s Meyer Lemon olive oil, but any flavored olive oil would give the pasta salad an upscale taste.  i found that by using only a little olive oil just before serving worked very well. if the dish is allowed to chill longer in the refrigerator, add another drizzle just before serving. the recipe is adapted from Jessica Seinfeld’s latest cookbook, The Can’t Cook Book.

to make the salad:  i used 2 cups of small penne pasta and cooked according to directions, subtracting two minutes from the suggested cook time.  next, i cut two broccoli crowns into small florets, washed, and then added to the pasta when it was done.  this allowed the broccoli to cook 2 to 3 more minutes.  when cooking was completed, i strained and drained both together.

during cooking, i prepared a large bowl with 4 to 6 ounces of crumbled feta, lemon zest from one lemon, 1/2 teaspoon dried oregano, 1/4 teaspoon ground black pepper, 1/2 cup of sliced almonds, and salt and pepper to taste.  next, add the cooked pasta and broccoli. mix well, and add about 4-6 tablespoons of lemon flavored olive oil. mix to cover pasta well with oil.



check for the proper seasonings and add more oil if needed.  the pasta should not be coated in oil, but it also should not be dry.

serve for a summer barbecue with grilled meats or fish. it would also be an ideal picnic salad, since there is no mayonnaise in the dish.


lemon zest poppy seed breakfast muffins

Disclosure: I got this product as part of an advertorial.

Image i found a great recipe for poppy-seed muffins that is both quick and easy.  my new silicone muffin cups made the recipe even better. they are made by California Kitchenware and were given to me for testing and review on my blog.  i have never used silicone muffin cups in the past, so i was quite anxious to give them a try.  wow.

this is an amazing product.  not only do they NOT require any oiling or preparation, the removal of the muffins was a clean, easy and quick process. the baking cups are ideal, as no muffin pan is needed.  i simply used a baking sheet.  the cups held up, did not leak, and provided a perfect outcome. i can’t believe i have not used this product in the past.  typically, i bake my muffins directly in a muffin tin, which requires a cooking spray.  i use paper muffin cups to display. i could also use the paper muffin cups with this technique, but i save time and the result is better with the silicone muffin cups.

the muffins baked evenly with no dark edges.  the muffin cups are refrigerator, microwave, dishwasher and oven safe. no more staining of muffin pans.  these white cups are bright and light and easy to see in the ridges for cleaning.  they are very lightweight and store compactly in a drawer. i love this product.

these poppy-seed muffins were delicious. i used a recipe in Tate’s Bake Shop cookbook, and adapted from the suggested orange muffins to the lemon flavor.  these muffins are very light, because of the technique of whipping the egg whites and incorporating into the muffin batter.  delicious !

to prepare the lemon poppy-seed muffins: preheat the oven to 400 degrees.  using the california kitchenware silicone muffin cups, place on a sheet pan.  in a medium-sized bowl, stir together 1 1/4 cups flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

next, in a larger mixing bowl, combine 1/2 cup butter, softened with 3/4 cup sugar.  cream together and add 2 egg yolks. beat well and then add 1 tablespoon lemon peel and 1 teaspoon vanilla.  mix well.  add flour mixture along with 1/2 cup buttermilk.  fold in 2 tablespoons poppy seeds.


to complete the recipe, beat the two egg whites until they form soft peaks and fold into the batter. spoon into the muffin cups and bake for 20 minutes.  do not overfill the cups.  fill 1/2 to 3/4 full.



for more information or to purchase these muffin cups, follow this link:

I received one or more of the products mentioned above for free using Regardless, I only recommend products or services I use personally and believe will be good for my readers.