Thank you Simply Recipes for providing such a delicious recipe.  Now, this isn’t the quickest recipe, but the deliciousness in the end makes up for it.

Lemon Chicken

Serves 4

Prep Time: 5 minutes PLUS 2 hours marinating

Cooking Time: 1 hour 10 minutes

Ingredients

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish

Directions

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425 degrees F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

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Broccoli Souffle
Serves 4
Prep Time: 5 minutes
Cooking Time: 50 minutes

1 pound fresh broccoli
1 large minced onion
3 large eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup dry bread crumbs

Directions:
Preheat oven to 350 degrees F. Butter baking dish; dust with dry bread crumbs; set aside.

Clean broccoli, pare any tough skin from stem and cut into pieces; place in pot of salted, boiling water for 10 minutes. Drain; squeeze dry. Transfer to food processor and pulse to chop.

In skillet, melt butter; add onion; saute until soft. Stir in flour; whisk to incorporate well.

Gradually add milk. Cook until mixture thickens, stirring constantly; remove from heat.

Stir in cheese, broccoli and Tabasco sauce.

In small bowl, beat eggs with salt. Stir eggs into cooled broccoli mixture.

Transfer mixture to prepared baking dish; bake in preheated oven for 40 minutes.

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Chana Masala
***Vegetarian Recipe***

Serves 4
Prep. Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:

2 TB butter
1 onion, chopped
2 garlic cloves
1 TB ground coriander
1 TB ground cumin
1 ts ground cayenne pepper
1 ts ground turmeric
2 15-ounce cans chopped tomatoes
2 15-ounce cans chickpeas, rinsed and drained
1 ts paprika
1 ts garam masala
1 ts salt
Juice of 1/2 lemon
1 jalapeno, stemmed, seeded, and chopped
2 ts ginger, grated

Directions:
1. Cook 2 cups rice as normal, just add 2 TB of tumeric to the rice.
2. Heat large skillet over medium heat; add butter and melt. When melted, add the onion and cook 5 minutes until soft and beginning to brown. Add the garlic, ginger and jalepeno and cook for another minute.
3. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.
4. Stir in the canned tomatoes. Cook for 5 minutes, stirring occasionally.
5. Add the chickpeas; stir until combined and then bring mixture to a boil.
6. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.
7. Serve over rice.

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Bacon Mac and Cheese Bake
Prep. Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:

3 cups macaroni
2 TB butter
1 onion, chopped
1 clove garlic, chopped
4 strips of bacon, chopped
1/4 cup flour
2 1/2 cups evaporated milk
1 ts ground cumin
2 cups shredded cheese

Directions:

1. Preheat oven to 350 degrees F. Grease a large casserole baking dish.
2. Cook macaroni according to package instructions. Drain and place in large bowl.
3. Melt butter in a large skillet over medium heat. Add onions and brown for 2 minutes. Add bacon and garlic; cook and stir for 5 minutes.
4. Add flour, lower heat and cook 1 minute.
5. Remove your skillet from the heat and gradually add the milk. Stir until mixture is smooth.
6. Return skillet to heat and cook until the mixture thickens and just starts to boil.
7. Remove from heat and add cumin.
8. Add mixture to pasta bowl along with 2/3 of the shredded cheese. Stir and mix; pour into greased casserole baking dish.
9. Sprinkle remaining cheese on top.
10. Bake for 20 minutes.

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***This is my husband’s famous chicken wings recipe***
Total Time: 30 minutes

Ingredients:
Chicken Wings
FrankÅ› hot sauce
butter
(Amount of ingredients will change depending on how many wings you want to prepare. Franks to butter is a 2:1 ratio–this will make your wings pretty darn spicy.)

Directions:
1. Preheat oven to 350 degrees F.
2. Melt your butter in a microwave safe bowl. Mix Franks into the butter.
3. Place wings on baking sheets. Brush both sides of your chicken wings with Franks Butter.
4. Cook for 15 minutes. Flip and add more Franks butter. Cook 10 minutes more.
5. Flip and coat with more Franks butter. Set oven to broil and broil wings for 3 to 5 minutes.
6. Enjoy them while they are hot!

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Pork Steak with Apple Cider Vinaigrette and Mashed Orange and Lemon Sweet Potatoes

Serves 4
Prep Time: 2 hours marinating + 15 minutes
Cooking Time: 20 minutes

Ingredients:

1/2 cup apple cider vinegar
1/2 cup water
1 TB ground cumin
1 clove garlic, chopped
2 pounds pork steak
2 ounces olive oil
1 cup chicken stock
2 yams, peeled and diced
1 cup orange juice
1/4 cup lemon juice
3 TB butter

Directions:

1. In a bowl, mix vinegar, water, cumin, garlic, salt and pepper. Place pork in bowl and marinate 2 hours. Remove and pat dry. Save the marinade.
2. Place yams in stock pot, pour in orange juice and lemon juice. Add enough water to cover the remainder of the yams. Bring yams to a boil and cook for 20 minutes (until yams are tender enough to mash).
3. While yams are cooking, preheat oven to 350 degrees F.
4. Heat oil in saute pan. Add pork steaks and brown. Add marinade, cover and cook 5 minutes. Place pork in oven safe dish with marinade, cover, and cook 20 minutes.
5. When yams are tender, drain them. Add butter to yams and mash to your preferred taste.

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4 Servings
About 30 minutes start to finish

Ingredients:

4 sole fillets, 7 to 8 ounces each
Black Pepper
2 large eggs, beaten
3 TB milk or half and half
3 TB unsalted butter, cut into pieces
Juice of 1 lemon

2 heads of broccoli
1 TB butter
salt and pepper

Directions:

1. Rinse and pat fish dry, season with salt and pepper.
2. Beat the eggs with the half and half (or milk).
3. Heat a large non-stick skillet over medium heat. Add butter. When butter is melted and hot dip fish fillets into egg/milk mixture and transfer them to the skillet.
4. Cook fillets 3 to 4 minutes each side until golden brown.
While fish is cooking,
5. Steam broccoli in sauce pan (with steamer).
6. Steam for 5 minutes.
7. Transfer steamed broccoli to bowl, toss with butter. Salt and Pepper to taste.
8. When the fish is cooked, transfer to serving platter. Add lemon juice
to skillet and cook in remaining sauce. When hot, pour over fish.

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