Tasha Grossgebauer

Baked Lemon Chicken

Garlic Creamy Mashed potatoes

Asparagus

Vanilla Pudding with Bananas and Cream

·       Recipe For Baked Lemon Chicken:

·       One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry

·       Kosher salt and freshly ground black pepper

·       Flour for dredging

·       3 tablespoons extra-virgin olive oil

·       1 large onion, thinly sliced

·       Peel of half a lemon, white pith removed, cut into very thin strips

·       2 large garlic cloves, minced

·       1 1/2 teaspoons fresh rosemary leaves

·       1 tablespoon honey

·       1/4 cup freshly squeezed lemon juice

·       1 cup chicken broth, homemade or canned low-sodium

·       Directions: Preheat the oven to 400 degrees F.

·       Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve.

·       Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.

·       Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.

·       From Food Network Kitchens

·       Recipe for Garlic Creamy Potatoes:

·       3 1/2 pounds russet potatoes

·       2 tablespoons kosher salt

·       16 fluid ounces (2 cups) half-and-half

·       6 cloves garlic, crushed

·       6 ounces grated Parmesan

·       Directions:

·       Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

·       Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

·       Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

·       Recipe courtesy of Alton Brown, 2004

·       Vanilla Pudding with Bananas and Cream:

·       3⁄4 cup sugar

·       1⁄4 cup cornstarch

·       2 1⁄2 cups milk

·       1⁄2 teaspoon salt

·       3  egg yolks, slightly beaten

·       tablespoon butter

·       teaspoon vanilla

·       bananas

·       Directions:

·       In medium double boiler, cook sugar, cornstarch, milk and salt. When mixture begins to thicken, add part of mixture to egg yolks; mix well, then pour egg mixture back into mixture in double boiler.

·       Cook until thick; take off stove, then add butter and vanilla.

·       You can use as pudding and top with Cool Whip or use pudding with bananas for banana pudding You can also add 2 unsweetened chocolate squares at the beginning and make a chocolate pie or pudding.

·       You can top with Cool Whip and bananas.