Ingredient: grated lemon zest

Lemon Garlic Chicken

Print Recipe
 Lemon Garlic Chicken
Dairy Free, Gluten Free Adapted by Ina Garten's recipe
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
4
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Recipe Notes

You can check out Julie's  must see blog, From Prosecco to Plaid. I've gotten some pretty helpful tips and tricks from fashion to hair suggestions.

Apple Honey Cake

Print Recipe
 Apple Honey Cake
adapted from The New York Times recipe
Servings
Ingredients
For the Cake
For the Glaze
Servings
Ingredients
For the Cake
For the Glaze
Instructions
Make the Cake
  1. Heat oven to 325 degrees and position a rack in the middle of the oven. Butter and flour a 9-inch cake pan, preferably a springform pan.
  2. With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy. Beat in eggs one at a time, until well incorporated, then whip for 2 minutes. Stir in grated ginger, candied ginger, and lemon zest.
  3. Whisk together flour, cinnamon, salt and baking powder and add to bowl, mixing briefly to make a stiff batter. Pour batter into prepared pan.
  4. With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at 1/8-inch intervals. Arrange apple quarters slit-side-up over the batter. Sprinkle surface with 1 tablespoon sugar.
  5. Place cake pan on a baking sheet and put on middle rack of oven. Bake for about 45 minutes, or until an inserted skewer emerges dry. (It took about 52 minutes for me) If cake is browning too rapidly, tent with foil until done. Cool on a rack, then carefully unmold.
Make the Glaze
  1. Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes. Paint surface of cake and apples with warm glaze. Cake will keep for several days, tightly wrapped, at room temperature.