Recipes

Yummy roasted potato medley

What you need:

2 sweet potatoes

4 Yukon gold potatoes

1/4 cup + 2 tbsp of olive oil

1 tsp dried rosemary

1 tsp dried thyme

Salt and pepper to taste

Preparation:

1. Preheat the oven to 425 degrees F.
2. Peel and cube the potatoes. 
3. Boil the boil for about 3 minutes in lightly salted water, and drain.
4. Lay the potatoes on a nonstick sheet pan.
5. Drizzle the potatoes with olive oil and sprinkle with the dried herbs, salt and pepper.
6. Roast until brown and crisp for about 25 minutes.
7. Serve right out of the oven.

This potato dish serves 6 people.

I modified the original recipe to make it my own.

I love this dish, it’s simple and fast, yet full of flavors.

 

Recipe 2

 

Lemon grilled chicken

You need

1 lemon

2 tbsp of olive oil

1 garlic clove, crushed

1 tbsp chopped fresh parsley (save extra for garnishing)

1/4 tsp dried thyme

1/4 tsp dried marjoram

Salt an pepper to taste

4 skinless, boneless chicken breast (bout 6 oz each)

Preparation

1. Peel the lemon, to remove the zest.
2. Cut the zest into fine strips (if you have a zester it would be easier)
3. Squeeze the juice of the lemon into a bowl
4. Combine the lemon juice with the zest, crushed garlic, parsley, thyme, marjoram, salt and pepper and the oil (if you use vinegar, you could use some also).
5. Add the chicken breast in the mixture, coat it well.
6. Cover with plastic film.

Chill for 30 mns. For better taste, chill overnight.

Cooking

1. Preheat the grill, or broiler, or griddle to medium heat
2. Put the chicken on the grill. Cook it through (about 10 minutes on each side)
3. Brush chicken with reserve marinade 2-3 times while cooking
4. Sprinkle with with reserve lemon zest, garnish with fresh parsley
5. Serve immediately.

This is one the tastiest and easiest chicken recipes I’ve ever made.

You’ll have everybody asking for more. It’s delicious