17 articles tagged as food
30 minute Grilled Lemon Chicken

for some of you, grilling season may have just begun. For those of us living in the Mountain West, we’re not there yet. So while we still have to wear jackets to grill outside, the weather doesn’t lessen our desire.

This recipe is based on one I’ve used for years in various adaptations, and sent into Fine Cooking Magazine’s ‘America’s Best Cook’ cooking contest. It won for our region and became one of five nationwide final recipes. The original winning recipe was called ‘Grilled Orange Chicken Salad’(topic for another post), and followed the specific requirements for that contest.

Since then, I’ve used the marinade for salmon, pork loin, and even lamb chops. The chicken is delicious eaten on its own – and is also great served with a salad base. Yesterday, we decided to serve it with pasta, dressed up with lemon zest, butter, and freshly grated parmesan cheese.

  • 4 boneless, skinless chicken breasts
  • 3/4 cup lemon juice, freshly squeezed
  • Zest of 2-3 lemons
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh rosemary, minced
  • 2 shallots, chopped
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon ground OR rock salt
  • 1 teaspoon freshly ground black pepper

Mix together the last eight ingredients and pour into a gallon-sized Ziploc bag. 

Add the chicken breasts and marinate for at least 30 minutes and up to overnight in the refrigerator (we like a good hour for tenderness that still makes it a quick dinner).

Place chicken on a pre-heated grill and drizzle 1/2 of remaining marinade on the first side of the chicken. 

Cook for 8-10 minutes then flip, and pour the remaining marinade on the other side. Grill with left over lemon wedges for an additional squeeze of citrus when serving.

By adding citrus to marinade ingredients cuts down the cooking time, as citrus juice creates a slow-cooking chemical reaction to food. It’s easy, delicious, and, if you have marinated the chicken and suddenly decide to go out someplace exotic, throw the whole bag in the freezer for another day because as it unthaws it will continue to marinate, doing the work for you. Food always tastes more delicious when it has worked for you!

Buried Treasure Cupcakes, by Martha Moench

This is a two-part recipe. Last week  we introduced Buried Treasure Cupcakes, this week we are topping them with Swiss Meringue Buttercream! Once you have gotten thus far in the process it is wise to refrigerate the cupcakes or let them cool for awhile – especially if you have used warm caramel – so that they can set up and be ready to frost. Upon cooling it is time to frost! Swiss Meringue Buttercream 1 lb. unsalted butter, softened 1 cup granulated sugar 4 large egg whites, (1/2 cup) at room temperature 1/8 teaspoon cream of tartar pinch of salt 2 teaspoons vanilla 12 oz. bittersweet or semi-sweet chocolate, melted and cooled (Use the same amount of white chocolate such as Tobler Narcisse for a white chocolate buttercream.) Chop the chocolate and melt in a bowl over simmering water until smooth. Let …

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This is a two-part recipe. This week we will cover the cupcake and filling, next week Swiss Meringue Buttercream! I have been involved in the food industry for more years than I care to admit. I owned my own catering business, have taken and taught cooking lessons, and have won a few cooking contests. So, I have favorite recipes, recipes that have many incarnations, the tried and true, and the truly creative great new ideas. Some of the great new ideas happen while cooking with kids. Kids are unabashed and often willing to try more than you think they will. They have a love for experimentation and aren’t afraid of failure. It was while cooking with kids that we came up with today’s recipe technique. One of our longtime cookie favorites is called the Rolo cookie. It is basically a chocolate shortbread …

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Mayan Chocolate Cheesecake by Martha Moench

The combination of peppers, cinnamon and allspice reminds me of a chocolate truffle called the ‘Mayan’ made by a boutique shop that is now out of business. It was a truffle that you thought about as you ate because the flavors married so well; one whose taste you wanted to make last a long time. My attempt to re-create that taste experience resulted in this cheesecake. If you’re not sure about the spice combination, take them out (leaving the vanilla in) and make it the first time as a rich chocolate cheesecake. But in my opinion, if you want to knock it out of the park, spice up your life with the original recipe. The double whammy of chili peppers with their natural ability to stimulate nerve endings and release endorphins creating a natural high, perfect for Valentine’s Day. Mayan Chocolate Cheesecake …

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There is nothing so delicious as lemonade made with real lemon juice. In this recipe, we start with a simple syrup that can be kept in the refrigerator up to a month. Use both rosemary and mint, or according to your taste, use just one or the other. The simple syrup serves as the sweetener for the fresh lemonade. Use according to individual taste. Click on the image above to download the full recipe with detailed photos and free printable goodies designed by Dingbat Press. All recipes copyright Martha Moench 2010, designs by Dingbat Press. Enjoy!

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I confess to a penchant for lemons, lemons, lemons. Having just returned from vacation with a lemon tree outside our door and a big box of lemons, I’ve been thinking of my famous lemon curd. Used it for years while owning my catering business, we have often served Cloud Meringues with Lemon Curd and Berry Sauce for our Sunday dessert. It’s a dessert that uses both parts of the egg with great success. I’ve made this dessert many times and in many incarnations: individual meringues, whole meringues with lime or orange curd (just cut back on the sugar) and whipped a pint of cream, folded it into the lemon curd and simply served it with a bowl of beautiful, big strawberries. I’ve covered two special wedding cakes with meringue. One for my niece – covered with meringue flowers that I delicately invented …

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I am SO excited to be introducing you to a new feature I’ll be hosting on Fridays with The Other Martha. I have to tell you about her. When I was 4 (a dingbat then too), I was very mad at my mother for something silly and quite trivial. I decided to tell her that I wanted a new mother. To which she replied, “Oh really, and what mother would that be?” As I sat there and thought about it, I kept coming back to a brunette, with pretty finger nails, and a really good cook. But I didn’t voice my opinion so as not to sound too picky. My mom then proceeded to pick up the phone and dial her friend up the street. She had a lovely conversation about sending me to a new family with a newer better mother. …

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I finally got around to printing the Bread and Buns letterpress recipe cards from the Forage collection and I have to say, they look delish! Now if only I could be successful at baking bread myself! Any suggestions? I need a mixer recipe, that rises WELL (we live at 6,500 feet) and is preferably somewhat whole-wheat in nature. Click on the photo to link to the shop and grab some of these for your baking adventures, Happy Friday!

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So I LOVE to check out TasteSpotting over the weekends to try to meal plan for the following week but it seems that I always get sidetracked with desserts instead. Enter Pancake Cupcakes – this one seemed too easy to just pass by, originally posted by The Simple Me. So we just had to make it with the kids on Monday to try it out, and they were delicious little nuggets of goodness! We put Hershey’s kisses an jam inside (not together) and it became a pancake surprise with powdered sugar on top. The only adjustment I made to the recipe was that we made them in a mini-cupcake tin and baked for 15 minutes instead of 20. This will be one of our new staples at home I think, how good would these be topped with whipped cream and strawberries on …

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