5 cloves of Garlic Lemon Chicken with potatoes.

Week 17 of Shelter in Place in California because of the Corona Virus.
I’m still cooking from scratch and mostly supplies from the fridge/pantry.
I found this easy recipe on Delish 
I  did alter the amount because it’s just the 2 of us. Also no bones or skin on my chicken.
INGREDIENTS

4 chicken thighs

Kosher salt

Freshly ground black pepper

1/4 c.(half a stick) unsalted butter, softened to room temperature
cloves garlic, minced

Zest of 1 lemon

1 tbsp. fresh thyme leaves ( I only had dry but it works)

lemon, cut into rounds
.5 lb. baby potatoes, quartered
1 tbsp.freshly chopped parsley, for garnish
DIRECTIONS
  1. Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
  2. In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
  3. Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden.

 

Because there was no bone the temperatures might be different. I usually don’t use a thermometer but go by juices being clear.

 

Enjoy, stay safe and be heatlhy.

 

I’m back!!!!

Like a video game I unlocked a new level of recipe last Friday. Every year we, Himself and his old company, have a crab fest in Half Moon Bay (California) Our friend Dan buys and cooks the crab and we eat!

This year we bought 6 crab, 3.5 were eaten and we took the rest home. ManKid (new name for the youngest) took 1.5 home and we cleaned the other one and I vacuum sealed it.

I found some really good Gluten Free Breadcrumbs at Safeway. Nothing artificial and no Soy, a big deal for me.

Here’s what I came up with.

  • 12 ounces of shredded crab.
  • 1/4 cup breadcrumbs and 2 tbs extra for breading
  • 1/4 cup mayonaise
  • 1 beaten egg
  • salt and pepper
  • 1 fine cut up shallot, about a tbs.
  • 1 or 2 garlic cloves or 2 teaspoons minced garlic
  • 1 teaspoon mustard
  • juice of 1/2 lemon
  • dash of cayenne, I used a tsp of hot sauce

Mix everything together, except the 2 tbs of crumbs, gently coating the crab. I tasted the mixture and then put in the egg.
Let it rest in the fridge for 15 minutes. Make six equal patties. Coat the outside of the patties with the remaining breadcrumbs creating a crust. You might need a little more to fully cover the patties. Then let them rest in the fridge for 30 minutes on wax paper.

In a pan heat up 1/2 cup of peanut or Avocado oil. Olive oil won’t be hot enough to get a nice crisp and it will burn leaving a bitter flavor.
I prefer Avocado oil.

Cook on each side until golden brown, 4 to 5 minutes on each side.
Place on a paper towel to get rid of any grease.
Serve with Tartar Sauce.

Tartar Sauce:

  • 1/2 cup mayonnaise, I use the kind without sugar
  • 1 small dill pickle, chopped very small (3 tablespoons)
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 tablespoon capers, chopped, optional
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/2 to 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard, optional
  • Salt and fresh ground black pepper

Mix all ingredients together and refrigirate for 30 minutes before making the cakes.

img_8652

 

If you want to make your own breadcrumbs here is a good link to a video.
I suggest adding dried Oregano and garlic powder to the mix.

How to make your own breadcrumbs

ps.
You can make this with shrimp as well, stay tuned for that recipe!

Enjoy!

Please let me know if you made this and how it turned out.

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