Lemon pesto chicken

This is something Zach and I used to make a lot. You simply marinade some chicken breasts in fresh lemon juice and pesto for about 20 minutes, then throw those suckas on the grill! We served it on salad greens and topped it with parmesan. Yum!

Chicken and Shiitake Mushroom Stir-fry

Yummy! Wholesome! With Brown Rice!
http://www.whfoods.com/genpage.php?tname=recipe&dbid=120

P.S. World’s Healthiest Foods is a really great website about food.

Rosemary Roast Chicken and Vegetables

Another recipe from Emiril Lagasse. I bought this book at Half Price Books a few years ago. I thought, hey, it’s cheap! And it has turned out to be our only can’t-fail cookbook. This is my go-to when I’m not trying to be a vegetarian.

Anyway, tonight I made rosemary roast chicken and vegetables. This is a very basic recipe. In other words, you don’t need a celebrity chef to tell you how to do this.

Get a chicken, put some garlic cloves and rosemary under the skin above the breast, put a quarter cup each of chopped onion, celery, and carrots inside the cavity along with a couple of bay leaves, rub a tablespoon of olive oil on the bird, lay on some salt and pepper, put it in a roasting pan on a bed of carrots, celery, potatoes, quartered onions, and maybe other stuff, with a cup of water and another dose of salt and pepper. Roast at 400 degrees for 45 minutes, and 350 for another hour.

We had gotten some root vegetables in our Local Box that we didn’t recognize. They’re the size and shape of radishes, but they’re white. I figured we should throw them in with the veggies and see what they’re like. They were awesome, like a cross between carrots and potatoes. My Google search suggests that these may be turnips! Anyway, a perfect wintery vegetable for a chicken roast.

Happy New Year! Chicken and Black-Eyed Peas

Chicken Pockets Stuffed with Goat Cheese, Chorizo, and Pine Nuts on a Bed of Southern-Style Black-Eyed Peas
from Emeril's New New Orleans Cooking

Easy to make, moderately time-consuming. This was a very tasty dinner (definitely the best black-eyed peas I've made). We used soyrizo instead of the real stuff; next time I think I'd use less of it, since the flavor was a little dominating. Otherwise a success!