Baked Lemon Chicken

Chicken leg quarters, separated into drumsticks and thighs
Juice of 3 lemons
5 garlic cloves grated
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp dried oregano

Mix lemon juice, garlic, salt pepper and oregano in a bowl and pour 1/2 of it over chicken in a baking dish. Bake at 350F for 45 minutes and baste chicken with the pan juices. Then pour the rest of the lemon juice mixture over the chicken, and bake another 45 minutes.

My mom used to make this with rice and pour the pan juice from the chicken over the rice. I usually make this with steamed broccoli. Tastes amazing and the ingredients can cost less than $5.

Almond Parsley Pesto

a bunch of parsley, 1-2 cups of olive oil (didn't use extra virgin, too strong for me), couple of garlic cloves (I used about 5 and felt it was a little too much), salt to taste and about 3/4 cup of toasted almonds. into the blender, I used 1 cup of oil and added the rest little by little until it had the consistency i wanted. I have to say i like it a lot! maybe even better than a basil pesto, but I'm biased, i love parsley anything lol.

Pistachio Pineapple Whip

1 package pistachio instant pudding
1 large can crushed pineapples with juice
1 (4 1/2- ounce) Cool Whip
1/2 cup small marshmallows, or more
1/2 cup pecans shopping list

Combine dry pudding mix with pineapple.
Fold in cool whip, marshmallows and pecans.
Refrigerate.

Hot Spinach Dip

10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
1 clove garlic, crushed
1 cup (4 oz) shredded part-skim mozzarella cheese
Fresh pepper, to taste
Pita chips, for dipping

Directions

Preheat oven to 375°.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve immediately with pita chips. Makes about 2 1/2 cups.
Serves 10.

Nutritional information per 1/4 cup serving: Calories 92, Fat 6.8 g, Carbohydrates 3.0 g, Fiber 0.7 g, Protein 5.3 g.

Giada's Angel Hair Pasta

Angel Hair pasta
extra-virgin olive oil
red pepper flakes
grated Parmesan
lemon juice
lemon zest

"Sun-Dried" Tomatoes

To “sun-dry” your own tomatoes, slice them thin, and throw them on a cookie sheet with olive oil. Allow them to sit in a 200-degree oven for 6-8 hours, and that’s it. They completely fall apart, shrivel up, and taste great. Plus, how much are store-bought sun-dried tomatoes these days? Some exorbitant amount. I’m experimenting with freezing mine with some extra olive oil.

Trilby's Salad Dressing

2 T. salt

1 T. dry mustard

1 tsp. oregano

1 tsp. marjoram

1 tsp. celery seed

1 tsp. paprika

1 T. black pepper

1/3 qt. olive oil ( of good quality)

1/3 qt. vegetable oil

1/3 qt. wine vinegar



Mix the dry ingredients. Add the oils then the vinegar and shake well

Avocaod Green Goddess Dressing & Dip

If eating healthier meals is on your agenda for 2011, start by incorporating more salads into your diet. Select fresh, in-season vegetables, fruits, and nuts and put together a salad that is full of colors, textures, and flavors. Skip the store-bought salad dressing and make your own green goddess dressing instead. This classic salad topping originated in San Francisco and has a base of herbs and anchovies. While many recipes use mayonnaise or sour cream to achieve a creamy texture, this one employs avocado and Greek yogurt. The best thing about this recipe is that the dressing can also be a dip. Pack it in a Tupperware with crudités and enjoy for lunch. Learn the technique.


Green Goddess Dip and Dressing
From San Francisco Entertains by the Junior League of San Francisco

Ingredients

1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
2 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1-1/2 tablespoons lemon juice
Extra-virgin olive oil (for making dressing)

Directions

1.Combine the avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor.
2.Add the Greek yogurt, white wine vinegar, and lemon juice. Process until smooth. Serve with crudités as a dip or over steamed green vegetables.
3.For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.
Makes 1-1/2 cups