Quick Bistro-Style Supper

Garlic Roast Chicken with Rosemary and Lemon
Recipe courtesy Rachael Ray

Ingredients

• 2 1/2 lbs boneless, skinless chicken breasts, cut into large chunks
• 6 cloves garlic, crushed
• 3 tbs. fresh rosemary leaves stripped from stems
• 3 tbs. EVOO
• 1 lemon, zested and juice
• 1 tbs. grill seasoning blend
• 1/2 cup dry white wine

Directions

• Preheat oven to 450 degrees F
• Arrange chicken in a baking dish, 9 by 13-in. Add garlic, rosemary, EVOO, lemon zest and grill seasoning to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 min. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Church-Style Lemon-Roasted Potatoes,
adapted from
Southern Living Magazine, April 2010

Ingredients

• 2 tbs. EVOO
• 2 1/2 lb. small Yukon gold potatoes, chopped (about 1-in. thick)
  
• 3 tbs. lemon juice
• 1/2 tsp. dried thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. pepper

Directions

• Preheat oven to 400 degrees F. Whisk together EVOO, 2 tbs. lemon juice, thyme, salt and pepper. Add potatoes and toss to coat. Spread potatoes in a single layer on 15 x 10 in. jelly-roll pan.
• Bake for 35-40 minutes, or until tender, flipping potatoes occasionally. Toss potatoes with remaining lemon juice. Sprinkle with extra kosher salt if desired. Serves 6
  

Green Beans with Sun-dried Tomatoes

Ingredients

• 1 lb. frozen green beans (defrosted)
• 1 tbs. EVOO
• 2 tsp. dried minced onion
  
• 1/4 c. oil-packed sun-dried tomatoes, chopped
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper

Directions

• Heat EVOO in skillet over medium-high heat. Add onion and green beans, cook for 5 minutes, stirring occasionally. Reduce heat to medium, add sun-dried tomatoes, salt, and pepper. Cook an additional 5 minutes, stirring occasionally. Serves 4
  

The complete meal...

Random Facts:

• I serve something green at every meal.
• I love peppermints.
• The meaning behind my blog name: "Ellie Bellie" is what my Dad used to call me when I was little. It would always make me giggle.
  

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