Over our vacation, we did a lot of lounging and playing outside. We did some cooking, but not much. However, out of the cooking we did, two recipes definitely were worth sharing. Both, coincidentally, involve lemon juice.
The first is a Smitten Kitchen recipe for Pasta with Peas, Ricotta, and Lemon Juice. Her blogs are so pretty and her food is so good. Mmmm. She posted this one last week just as I was trying to figure out what to do with some fresh peas that were in the fridge. She called for snap peas, but I had regular peas (or whatever regular peas are called). I shelled them, which was very meditative, and tossed them in with the other ingredients. The lemon juice really makes this recipe. Here’s a picture of my result – not as glamorous as Smitten Kitchen’s but there you are.
The second recipe is one that we actually made twice and it’s on this week’s menu here at home. It’s a recipe for Slow Cooker Chicken with Lemon Juice and Herbs. My mom and I adapted it from the original a bit, including making a little sauce with the juices that really added to the dish. In addition to being fantastic warm with some rice, this chicken also made killer chicken salad.
I don’t have pictures at the moment but will update when I make the recipe later in the week. Here is the recipe itself as Mom and I made it:
6 chicken breast halves (about 3 pounds)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken stock
3 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons fresh sage
1 1/2 tbsp butter
1 1/2 tbsp flour
Juices from crockpot
TKT: 4 hours
Yield: 6 servings
Place chicken in slow cooker.
Combine all other ingredients in bowl except sage. Pour over chicken.
Cook on low for 4 hours. Add sage and let sit or cook for 10-15 more minutes.
Remove chicken to plate.
In saucepan, mix 11/2 tbsp butter and 1 1/2 tbsp flour for each 1 cup sauce in crockpot. Add juice from crockpot. Simmer on low for 2-3 minutes until it thickens. Pour over chicken and serve