Rosemary Lemon Grilled Chicken

I have been craving rosemary and chicken for a little while now, so yesterday I had the thought to try to mimic the lemon rosemary butter sauce I make for salmon but try it with chicken instead. I hopped on Google to see what other recipes were doing, and I found this gem. This dinner was so delicious I couldn’t eat it fast enough. I served mine with mashed potatoes and gravy, and Caesar salad. I hope you enjoy as much as we did!

Rosemary Lemon Grilled Chicken
Prep time: 30 minutes
Cook time: 20-30 minutes
Serves: 4

1/2 cup butter or margarine
1/2 cup fresh rosemary leaves
3 cloves garlic
zest of 1 lemon
juice of 1 lemon (approx. 1/4 cup)
4 boneless, skinless chicken breasts
salt & pepper to taste

In a food processor, thoroughly blend together butter, rosemary, garlic, lemon zest, and lemon juice. Divide into thirds.

Rinse and pat chicken dry. Rub it with 1/3 of the rosemary butter mixture, and let marinate in fridge for minimum 30 minutes.

Heat grill to about 400F; remove chicken from marinade, and grill until cooked through, approx. 20 to 30 minutes. Baste with another 1/3 of the rosemary butter mixture while grilling.

Serve with a dollop of the rosemary butter (from your remaining third of the mixture), mashed potatoes with gravy, and vegetables of your choice.

lemon rosemary chicken


Date & Lemon Chicken Tajine

Another recipe from my new favourite cookbook, Ricardo Slow Cooker Favorites. I found the chicken didn’t dry out at all in this recipe, and the flavors were delicious. I recommend serving with cous cous, or quinoa. Enjoy!

Date & Lemon Chicken Tajine
Prep time: 5 minutes
Cook time: 5 hours on low
Serves 4

4 chicken breasts, filets separate
1 onion, thinly sliced
4 cloves garlic, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground tumeric
1 cup chicken broth
1 sweet potato or yam, cut into large cubes
2 tomatoes, quartered
6 Medjool dates, pitted and chopped
Juice of 1 lemon + zest
2 tbsp finely chopped cilantro

Combine all ingredients except cilantro in slow cooker. Stir to mix in spices. Cook on low for 5 hours. Garnish with cilantro, serve with cous cous or quinoa and enjoy!

Original found on page 48 of Ricardo Slow Cooker Favorites.

Glazed Lemon Cookies

My friend Janelle made these cookies last year at our Christmas baking day, and this year I decided to make them myself, as I love lemon. These cookies are really easy to throw together and are sure to be a crowd pleaser! Enjoy and happy baking!

Glazed Lemon Cookies
Prep time: 10 minutes
Bake temp: 350 F
Bake time: 15 to 20 minutes, until golden around edges
Yields 24 cookies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tbsp lemon zest (approx. 1 lemon)
2 tbsp lemon juice (approx. 2 lemons)
1/2 cup margarine (or butter)
1 cup white sugar
1 large egg
1 tsp vanilla extract

Pre-heat oven to 350F. Sift together flour, baking soda, and salt. Beat margarine and sugar until fluffy. Add egg, vanilla, lemon juice, and lemon zest. Beat until combined. Beat in flour mixture on low until combined.

Drop by spoonfuls onto prepared cookie sheet, approx. 1″ apart. Bake approx. 15 to 20 minutes until edges are golden. Transfer to cooling rack.


While cookies are cooling, prepare glaze:

2 cups icing sugar
2 tbsp lemon zest
1/3 cup fresh lemon juice

Combine ingredients in a bowl, and drizzle over cooled cookies. (I strongly recommend laying wax paper underneath the cookies while you drizzle.) Allow glaze to set, approx. 1 hour to 1 and a half hours. Then try not to eat them all in one sitting.


Original found here.

Salmon Fillets with Lemon-Rosemary Butter Sauce

On a whim, I picked up this magazine from the grocery store with dozens of roasting recipes, and I have to say, it is such a good purchase. There are so many amazing recipes in this magazine; I want to try almost all of them. This weekend we tried this amazing salmon recipe – simple, but wonderful! Enjoy!

Salmon Fillets with Lemon-Rosemary Butter Sauce
Cook time: 20-25 minutes
Serves 4-6

4 skinless salmon fillets
Olive or canola oil for browning
3/4 cup dry white wine
3 tbsp finely chopped shallots (about 1 large shallot)
1 tsp chopped fresh rosemary
6 tbsp unsalted butter, broken into cubes
1 tsp lemon juice
salt & pepper to taste

Pre-heat oven to 425F.

Heat oil in oven-proof cast iron pan; season salmon fillets with salt & pepper, and brown in hot oil (2 minutes first side, 1 minute second side). Transfer skillet to oven, and bake fish for approx. 10 minutes, until cooked through.

Meanwhile, in a small pot, add oil and heat over medium heat. Add shallots and saute until soft. Add white wine, and rosemary, simmer until wine is almost fully evaporated. Whisk in cubes of butter until melted. Stir in lemon juice, and season sauce with salt and pepper.

Remove salmon from oven, and serve with sauce while hot.

Original recipe in The Best of Fine Cooking – Roasting page 42.

Simple Shrimp Scampi

I needed something quick and easy for dinner last night, and I did not feel like pulling any meat out of the freezer and waiting for it to defrost. So instead I looked up some simple shrimp recipes online, as shrimp defrosts and cooks quickly. I found this gem, and it was very simple, yet very delicious! Enjoy!

Simple Shrimp Scampi
Prep time: 30 minutes
Cook time: 5 minutes
Serves 2 to 4

1lb large tiger prawns, shelled (tail on or off as your preference)
1/4-1/2 cup lemon juice (enough to cover the shrimp in a bowl or bag for marinating)
2 tbsp fresh parsley, chopped
2-3 cloves garlic, minced
ground black pepper to taste (approx. 1-2 tsp)
crushed red pepper flakes to taste (approx. 1-2 tsp)

Mix together lemon juice, parsley, garlic, black pepper, and red pepper flakes. Pour into large bowl or bag for marinating, add prawns. Marinate in fridge for 30 minutes.

For BBQ: prep BBQ skewers, and preheat grill. Remove prawns from marinade, put on skewers, and grill until pink and cooked through.

For pan-frying: Preheat skillet over medium heat, add olive oil. Add shrimp and some of the marinade, fry until pink and cooked through.

Serve as appetizer, or with rice and grilled vegetables for dinner. Also makes great topping for salad.

Original found here.

Lemon Yoghurt Poppy Seed Muffins with Lemon Glaze

Ashleigh made these muffins and brought them to work, and boy were they good! I couldn’t help myself, I had two! So this week when I wanted to make muffins for the week for breakfast, I pestered her for this recipe. Lemon Poppy Seed are one of my favorite muffins, breads, squares – the yoghurt makes these muffins so moist and the lemon glaze adds a certain je-ne-sais-quoi. I hope you enjoy them as much as I do!

Lemon Yoghurt Poppy Seed Muffins
Bake temp: 400F
Bake time: 16 – 18 minutes
Yields 1 dozen muffins

1/3 cup milk
1/4 cup vegetable or canola oil
2/3 cup lemon yoghurt
1 egg
1 3/4 cup all-purpose flour
1/4 cup white sugar
2 tbsp poppy seed
1 tbsp grated lemon zest (approx 1 lemon)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 400F. Line or grease a muffin tin.

Beat milk, oil, yoghurt, and egg in a large bowl. Sift together all dry ingredients, except lemon zest. Add slowly to wet mixture; add lemon zest and mix thoroughly. Pour into prepared muffin tin, fill muffin cups 1/2 way (trust me on this, they will rise a lot). Bake 16 to 18 minutes until toothpick comes out clean.

Lemon Glaze

1/2 cup icing sugar
2 to 3 tsp lemon juice (approx 1 lemon)

Mix together until of drizzling consistency. Drizzle over muffins when cool, and enjoy!


Original recipe found here.

Simple Roasted Chicken

For our Imbolc Ritual this past weekend, I decided to roast a whole chicken, something I have never done before. I was a little intimidated, so I decided to go with a fairly simple recipe and let gravy add flavor if flavor was lacking. I just bought a chicken from the grocery store, and it was already cleaned, was not frozen (a fear I had at about 8am when I woke up the day of, knowing that I would not be able to defrost and cook the chicken in time), and was delicious. Hope you enjoy this as much as we all did!

Simple Roasted Chicken
Prep time: 10-20 minutes (more if you have to clean the chicken yourself)
Cook time: approx. 1.5 – 2 hours*
Serves: 4 to 6

1 roasting chicken, cleaned and prepped
2 lemons, halved
2 to 4 cloves garlic, peeled and halved
fresh rosemary
butter or margarine
1 L chicken broth
salt and pepper to taste
Poultry gravy mix – optional

Clean and prep your chicken. If the chicken has not been trussed at the store, you will need kitchen twine to properly tie up your chicken.

Stuff the cavity of the chicken with the garlic cloves and 2 lemon halves. It’s easiest if you stuff the last lemon half in cut-side first, it forms a natural “cap” to keep everything in the chicken while it’s baking.

Gently run your fingers between the meat and skin on the outside of the chicken to separate the skin from the breast meat, without tearing the skin. Using your fingers, stuff as much butter or margarine as you like between the skin and meat. Stuff in fresh sprigs of rosemary as well.

Preheat oven.* Place chicken on roasting pan. Squeeze juice from remaining 2 lemon halves, and pour over chicken. Add some chicken broth and some water to bottom of roasting pan. Salt and pepper the outside of the chicken. If you want it to be less brown and crispy, and want to keep the moisture in, “tent” your chicken with tinfoil while baking. If not, pop it in the oven and wait for it to be done.

To make gravy: pour pan juices into medium pot. Add chicken broth / water as necessary. If needed, add 1 package of poultry gravy to increase flavor. Thanks to the lemon juice we poured over the chicken earlier, your gravy will have a nice citrus tang to it.

Allow chicken to sit, covered with tinfoil, for 10 minutes or so before carving and serving. Discard rosemary under skin, and lemons and garlic in cavity. I used the leftover rosemary to line the serving platter, for a touch of elegance.


*Most store-bought chickens should have their weight, recommended temperature, and recommended cook time per lb / kg on the package. If I remember correctly my chicken was just over 2kg at 32 min/kg to cook. It also came with a pop-up “I’m done!” thing, and I went by that pop-up thing, which cooked my chicken perfectly.