These are both awesome...
Grilled Tuscan Chicken with Rosemary and Lemoncourtesy of martha
Serves 4
2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1/4 cup olive oil
2 garlic cloves
Salt and pepper
1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice
Directions
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
***this is amazing - jenni - you would probably be fine to use it just on breasts - i know you aren't in to the bones...im with you these days. i skinned mine - grant likes the skin. took a picture of this, but pretty sure they would make it less than appetizing...but trust me - SO good and easy!***
No Bake Strawberry Cream Piecourtesy of domino
SERVES 6 TO 8
2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved
1 ¼ cups whole milk
¾ cup sugar
5 tbsp. cornstarch
3 tbsp. freshly squeezed lemon juice (from 1 lemon)
2 ½ cups graham-cracker crumbs
10 tbsp. unsalted butter, melted1 cup heavy cream
1 tbsp. confectioners' sugar
Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary).
Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved.
Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat.
Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust.
Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight.
Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds.
Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.
***i just realized i used nonfat milk - didnt even see the word 'whole' it worked out fabulously still, but this may have been why i ended up with WAY more filling than i think i was supposed to. i ended up with two pies. in other news we ate these so quickly we didnt even have time for me to take a picture - in fact they never even met the whipped cream - we just went for it with ice cream***
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