My daughter Hannah decided that we should all have breakfast together as a family. Not a bad idea since Spring sports are wrecking havoc on our eating dinner together as a family. The other day she requested that I bake muffins for breakfast. I asked what flavor and after a bit of thought she said Lemon Blackberry please. I’ve made blackberry muffins before but those have cinnamon and no lemon. Off to the internet to find a recipe for Lemon Blackberry Muffins. There were tons! I finally settled on one. Of course I made a few tiny tweaks but that’s okay. I am hoping that I am getting comfortable enough with the basic muffin recipe to start playing and developing my own.
UPDATE: I can’t find the recipe I used. I know it had 2 eggs, 1 cup of blackberries, zest of one lemon, juice of one lemon and yogurt. I mixed white flour with whole wheat white flour and in the end they were delicious but I am mad at myself for misplacing the recipe. Hopefully I can find it but I do have a picture of them!
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The other night Jeff had some chicken breasts in the fridge and was going to make dinner but when he got home he was totally drained so I offered to make dinner instead. In the spirit of trying to use things up before Passover I noticed we had some Farro left so this is what I came up with.
Lemony Fennel Chicken with Farro and Steamed Broccoli
- 1 package boneless skinless chicken breasts (about 1 pound)
- 1 onion, diced
- 1 – 2 cloves garlic, diced (I used a clove that was gigantic so I only needed one)
- 1/2 inch – 1 inch piece of fresh ginger, minced
- 1 – 2 tbsp Olive oil
- Red pepper flakes
- Fennel Seeds
- Cracked Rosemary
- White Wine Vinegar
- Juice of 1/2 lemon
- 1/2 cup white wine
- Heat olive oil in saucepan
- When oil is shimmering, add the fennel seeds, rosemary and red pepper flakes.
- Let bloom for a few minutes until they smell toasty and are a bit golden.
- Add the onions, garlic and ginger.
- Saute 5 – 8 minutes until the onions are translucent and the garlic is browned but not burned.
- Add the juice of 1/2 a lemon and a splash of White Wine Vinegar.
- Place the chicken breasts in the pan on top of the onions, garlic and ginger.
- Cook chicken 5 or so minutes on each side. The chicken should brown a bit and be firm to the touch but not spongy.
- Remove the chicken to a platter.
- Add 1/2 cup of white wine to the pan.
- Reduce the sauce in the pan by about 1/2. Be sure to scrape up all the bits from the bottom of the pan. They give the sauce great flavor!
- Drizzle the sauce over the chicken and serve.
We served it with Farro and steamed Broccoli. I ate the leftover chicken shredded and mixed into the Farro with the broccoli mixed in too. YUM!
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I had pulled a recipe for chicken with figs and lemon from my recipe box planning to make it for dinner last night. Only problem is that I took it to work to retype it and left it there. So I had to improvise. Here’s what I came up with:
- 1 lb skinless boneless chicken breasts
- 1 red onion, diced
- 1 – 2 cloves garlic, minced
- 1 tbsp olive oil
- 6 dried figs, chopped
- 1 tbsp or so brown sugar
- 1/4 cup apple cider vinegar
- 1 tsp lemon zest
- 1 tbsp or so lemon juice
- handful chopped fresh cilantro
- Heat olive oil in medium saute pan over medium-high heat
- Add onion and garlic. Saute, stirring now and then until they are golden brown and translucent. The red onion will turn a very pretty reddish-pink color.
- Add the chicken and the figs. I ended up cutting the breasts into chicken nugget sized pieces because the kids had asked if we could have chicken nuggets.
- Cook the chicken until browned on one side and the flip to cook the other side. (It shouldn’t take that long to cook the chicken maybe 55 minutes per side).
- While the chicken is cooking, mix the brown sugar, lemon juice, lemon zest and vinegar in a small bowl.
- Once the chicken is browned on both sides, pour the sauce over the chicken and stir.
- Cook for 1 – 2 minutes more.
- Right before serving toss the cilantro on and serve.
I served it with whole wheat couscous and a bowl of sliced yellow peppers. Oh, I also tossed a few more figs on the top to make it look pretty.
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