Lemon Chicken Drumsticks over Israeli Couscous

We usually brine our chicken to add more flavor. This time I was looking for something a bit quicker and lemony. I found the recipe on Epicurious (you probably know by now I often cook recipes from that site :) ). Here is a link to the original recipe: http://www.epicurious.com/recipes/food/views/lemon-chicken-drumsticks-352909.

I served the chicken over israeli couscous that was cooked according to the package directions - with some sauteed onions, garlic and homemade chicken stock. I also added some of the juices from the pan where the drumstick was baked.

It was a really delicious dinner. Definitely a keeper!

Baked Whole Branzino

I had bought two whole branzinos from Whole Foods. The first I grilled on a pan and finished in the oven (based on a recipe not worth sharing). We found it bland and somewhat overcooked, so we hoped the second one would turn out better, so here is how we prepared it. The result was so tender and flavorful, so I just had to share it! We had sides of mashed potatoes and green salad. Yum!

Baked Whole Branzino
serves 2


1 whole branzino (about a pound)
1 lemon
lemon zest from the lemon half
1 small garlic clove, minced
2-3 T minced parsley
2-3 T dill
4-5 scallions (bottom to middle part), cut in 1 inch lengths (optional)
1 yellow onion, cut in circles
2-3 T olive oil

1. Heat oven to 350F.
2. Generously grease the bottom of a pan (I used 9x13 pyrex one) with about 2T olive oil.
3. Rinse and dry the fish and season with salt and pepper all over (inside and out).
4. Mix the lemon zest, garlic, and parsley. Spread over the inside of the fish (if you have extra you can top it over the skin).
5. Cut 3-4 lemon slices (half lemon) and stuff them along with the dill in the inside of the fish. Add a couple of the scallions if using.
6. Place the fish in the pan and top with scallions.
7. Spread the onion slices over the fish and its sides (it is supposed to keep the fish from drying out).
8. Bake for 20-25 minutes.
9. Serve with the remaining lemon half.

Note: If you like crispier skin you can broil the fish for the last 3-4 minutes. We skipped that and had the fish ready at the 22-23 minute mark.

Lemon Ricotta Waffles

I can't believe I haven't posted any waffles yet. Today was actually the second time I make these. I found Joy's recipe when searching for ricotta waffles.  I knew I could trust her since I have made some of her other baking recipes. I had plenty of ricotta cheese and wanted to see if it truly lights up the texture. And indeed these are light and tasty. Not too sweet so you can add generous serving of honey or maple syrup on top.

I halved the recipe adding a little extra zest and poppy seeds, and ended up with 4 small waffles. Served with honey and orange juice.

http://joythebaker.com/2013/07/lemon-ricotta-waffles-with-poppy-seeds/

Tip: If you have any leftover waffles you can freeze them individually wrapped and reheat for a minute in the microwave. They dry out a bit after reheating but they are certainly quick tasty midweek breakfast.

Lemon Cornmeal Cookies

I really like these lemon cookies. The recipe is adapted from Cooking Light May 2008 recipe I found online. It is easy to make as long as you are careful not to use too much baking soda. It is better to put less than more. There are still somewhat soft after 12 minutes of baking, but if you prefer them crisper just add a couple of minutes to the baking time. I will definitely make these again and again.

Lemon Cornmeal Cookies
makes about 20 small cookies
7 T all-purpose flour
4 T cornmeal
1/8 tsp baking soda
1/8 tsp salt
1/4 tsp ground ginger
5 T sugar
3 T butter, softened
1 egg white, room temperature
1 T grated lemon zest

1. Preheat the oven to 350F.
2. Mix the flour with the cornmeal, baking soda, salt and ginger.
3. Beat the butter with the sugar until fluffy.
4. Add the egg white and the zest. Mix well.
5. Add the flour in two additions being careful to not overmix.
6. Spoon over silicone mat and bake for 12 minutes.
7. Let cool on the mat for another 5 minutes, then transfer in an airtight container.