Lemon marinated chicken

1 - lemon zested and juiced
2 - teaspoons Greek Oregano
3  - cloves garlic minced
2  - tablespoons olive oil
¼  - tablespoon kosher salt
¼ - teaspoon  fresh ground black pepper
4 -  boneless, skinless chicken  breast

Directions

Preheat oven to 400 degrees

In a 9x 13 baking dish arrange the  chicken. Grate the peel from the lemon over the chicken, cut the lemon  in half and squeeze the  juice  from half of the lemon  over the chicken, then add the Greek Oregano,  oil, garlic, salt and pepper.  Cover the dish and bake for 20 min.  then turn  and baste.
   Reduce heat to 375 degrees and bake uncovered for 30 more min. basting every 10 min.  Serve chicken with pan juice.  This  chicken is so flavorful and moist and  is excellent with pasta.

Classic Italian Caprese Salad

•   4 medium tomatoes, cut into thick slices

• 1 cup mozzarella cheese sliced or use sm. Mozzarella balls called Boconccini.                                                                                                                         
•   Extra virgin olive oil.                              

•   Kosher salt  to taste         

•   Fresh basil leaves  ( Chiffonade) see notes       

                   

Arrange tomato slices in a circle around the plate, then overlapping towards the center. As you are laying out the tomatoes, place a thin slice of mozzarella cheese in between each slice of tomato. Place chiffonade  basil leaf  ribbons on top of the mozzarella cheese. Add salt to  taste. Lightly drizzle extra virgin olive oil over the salad.
Serves 4

*notes *
Chiffonade
 - is a technique in which  Spinach and or Basil are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

Indian inspired Coconut rice

 

1  -  medium  diced onion
1  - diced  red pepper
½ cup -  frozen  peas
1 tsp.  - curry powder
1 tsp. -  salt
1 ½ cup - coconut milk
2 cups - Basmati rice rinsed and drained
1 1/2 - cup water
Olive oil
1-   diced Portobello mushroom
 
Fry the onions and pepper and mushrooms in olive oil  until they start to soften.
Stir in the curry powder.
Stir in the peas and turn off the heat.
After soaking the rice , drain the rice then add to the vegetables, stir well.
Mix  coconut milk with ¾ cup cold water and 1 teaspoon of salt.
Pour the coconut milk mixture into the rice stir well.
Place a lid on and bring to the boil then turn down to the lowest heat for 12 minutes.

Do not remove the lid.

After 12 minutes lift the lid briefly stir the rice only a little, pour in 3/4 cold water place the lid straight back on.

Turn the heat up on high for 10 seconds then back down to the lowest heat for 13 minutes being sure not to remove the lid while it is cooking.  After 13 minutes turn off the heat remove the lid and fluff with a fork.

Serve the rice directly on to the plate or lightly spoon some rice into a small bowl place a plate on top of the small bowl and turn upside down.
  Inspired by Jeenas Kitchen