Rachel Lepien

Roasted Vegetables

1 large head of broccoli, florets chopped off from the stalk

1 large zucchini

1 large yellow squash

1 cup cherry tomatoes

3 carrots, chopped

¼ cup olive oil

2-3 tsp kosher salt

2 tsp ground black pepper

Preheat oven to 425 degrees Fahrenheit

In a large bowl,toss all the vegetables together with olive oil, salt, and pepper.

Divide the vegetables among two jelly roll pans

Roast vegetables for 35-40 minutes, removing vegetables from the oven every 15 miutes to stir around.

Lemon Chicken

Dip 2 ½ pound frying chicken, cut in pieces,in bread crumbs. Place in baking dish ¼ cup oil; then place chicken in a single layer, skin side down. Bake 30 minutes at 400. Then turn skin side up. After turning over, pour over lemon barbecue sauce and continue baking 30 more minutes or until tender. 

Lemon Sauce

1 clove garlic (mashed with ½ tsp salt)

¼ cup cooking oil

½ cup fresh lemon juice (2 lemons)

2 tbs onion (finely chopped)

1 tsp black pepper

½ tsp thyme 

Combine and pour over chicken 

Creme Brulee French Toast 

¼ cup butter

½ cup brown sugar

1 tbsp corn syrup

4 slices bread, cubed

2 eggs

¾ cup milk

¼ cup sugar