Friday, July 25, 2008


These are both awesome...

Grilled Tuscan Chicken with Rosemary and Lemon
courtesy 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

  1. 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.
  2. 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.
  3. 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 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 Pie
courtesy of domino


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***


jenni said...

so I starred this! thanks!

jenni said...

ps. I added a GoodReads, currently reading widget to my sidebar, fun!