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Lemon Braised Chicken

Lemon-Braised Chicken

Lemon-Braised Chicken

Ingredients

  • whole chicken- 5lbs
  • lemons- 2
  • cinnamon sticks- 2
  • fresh rosemary sprigs- 4
  • STAPLES
  • poultry seasoning (like Lawry’s perfect blend), or a combination of salt, pepper, paprika and thyme
  • butter- 2 tbspns (to sauté chicken)
  • milk- 2 cups

Instructions

  1. Remove and discard neck from chicken then rinse and pat dry with a paper towel.
  2. Season chicken generously with poultry seasoning.
  3. Melt butter over medium-high heat in Dutch oven or large skillet that can be transferred to oven.
  4. Saute chicken in butter breast side up first for 20 minutes until brown, then turn over with breast side down
  5. Add milk, zest from both lemons, juice from one lemon, cinnamon sticks and rosemary.
  6. Heat oven to 325⁰.
  7. Cover chicken with oven-safe lid or aluminum foil and transfer to oven to cook for 45 minutes.
  8. Remove lid and cook for an additional 30 minutes or until internal thermometer reaches 160⁰.
  9. Serve chicken carved with sauce from pan spooned over the top.
http://tonispilsbury.com/lemon-braised-chicken/

Reincarnate The Leftover

Don’t throw out leftover roasted chicken!  Instead, reincarnate it into something fabulous like Lemon-Basil Chicken Bake:

Lemon Basil Chicken Bake Recipe

 

Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red

I had been wanting the Le Creuset cookware set for some time but had always let the price deter me from purchasing.  Then I realized that buying these beautiful pots was well worth the investment.  Made in France, each pot is cast iron and enamel coated, so no worrying about chemicals leaking into your food.

I love the way my food cooks in them, especially my French Oven.  The cast iron heats up and keeps a steady temperature to cook the food and is perfect for stews and braising.

Le Creuset Dutch Oven

Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red, on sale $299.95

 

 

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French Toast, Meet Banana Split

Fun Weekend Breakfast Recipe

Banana Split, meet French Toast.  It doesn’t get more decadent and fun than this.  And the great thing about this recipe is how simple it is.

If you’re having weekend company for the upcoming holiday and want to make something super yummy and easy, this is the recipe for you.

Banana Split French Toast by The Organized Cook

Banana Split French Toast by The Organized Cook

French Toast, Meet Banana Split

Ingredients

  • Texas Toast- 1 loaf
  • Peanut Butter
  • Bananas, peeled and sliced- 2 or 3
  • Strawberries, sliced- 1 pint
  • Chocolate Chips- 2 cups
  • Eggs or Egg Beaters, beaten in shallow dish- 1/2 dozen
  • Canola Oil

Instructions

  1. Heat canola oil in non-stick skillet over medium-high heat
  2. Spread peanut butter on two slices of bread, top side only
  3. On one bread slice, arrange banana slices, strawberries and chocolate chips on top of peanut butter
  4. Place second slice of bread on top, and while holding sandwich together dip both sides into egg batter
  5. Cook sandwich in oil- flipping once- until crispy brown on both sides
  6. Slice sandwich in half, serve and enjoy! Oh, and don’t forget to take a photo!
  7. For a photo tutorial of this recipe, see below or http://tonispilsbury.com/french-toast-meet-banana-split/
http://tonispilsbury.com/french-toast-meet-banana-split/

For a photo tutorial of this recipe, see below:

Toni’s Banana Split French Toast Recipe

Banana Split French Toast by The Organized Cook

 

Ingredients:

  1. Texas Toast
  2. Peanut Butter
  3. Bananas, peeled and sliced
  4. Strawberries, sliced
  5. Chocolate Chips
  6. Eggs or Egg Beaters, beaten in shallow dish
  7. Canola Oil
Banana Split French Toast by The Organized Cook

cut off tops of strawberries, then slice

Banana Split French Toast by The Organized Cook

Chocolate Chips for breakfast!

Directions:


1.   Butter one side of bread with peanut butter

2.   Arrange banana slices, strawberries and chocolate chips on top of peanut butter

Banana Split French Toast by The Organized Cook

Arrange bananas, strawberries and chocolate chips on to peanut butter

3.   Place second slice of bread on top, and while holding sandwich together dip both sides into egg batter

Banana Split French Toast by The Organized Cook

Dip both sides of sandwich into egg batter

 

4.   With a few tablespoons oil heated in non-stick skillet over medium-high heat, cook sandwich- flipping once- until crispy brown on both sides

Banana Split French Toast by The Organized Cook

cook in skillet with heated oil until crispy brown on both sides

5.   Slice sandwich in half, serve and enjoy!  Oh, and don’t forget to take a photo!

Banana Split French Toast by The Organized Cook

Picture Perfect Banana Split French Toast by The Organized Cook

 

If any of you make this for breakfast this weekend, you have to promise to take a photo and post it on Facebook!

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Skinnymom Margarita

Low Calorie Margaritas

The average margarita can pack up to 550 calories per drink.  No wonder margaritas from Skinnygirl Cocktails are so popular- with only 220 calories in an 8oz. margarita.

I personally love Skinnygirl, especially the White Peach Margarita.  But, nothing beats homemade for me; and $24.99 a bottle makes me love homemade even more.  I like to know exactly what’s in my drink- fresh lemon, lime and a bit of agave nectar mixed with a fine tequila is the best-tasting and most refreshing margarita.  Here’s my homemade low-calorie margarita, or “Skinnymom” I like to call it at only 132 calories for an 8oz. margarita (insert big smile here).

Skinnymom margarita

Skinnymom Margarita

Skinnymom Margarita

Skinnymom Margarita

Ingredients

  • 5 cups ice
  • Juice squeezed from 2 lemons
  • Juice squeezed from 2 limes
  • 3 tablespoons of Agave Nectar
  • 1/2 cup tequila (4 oz.)
  • 1/2 cup water (4 oz.)

Instructions

  1. Place ice in blender
  2. Add all remaining ingredients
  3. Blend until smooth
http://tonispilsbury.com/skinnymom-margarita/

Sugar Baby

Drinks made with prepared margarita mix contain a ton of sugar, and I can feel the effects on my endocrine system when I drink them- which is why I don’t anymore.  Agave nectar, especially pure raw organic agave nectar is a type of sugar that is much easier broken down by the body.  I use agave nectar in my homemade lemonade, coffee and sometimes tea.

Low Cal Margarita

 

Tequila

Tequila calories are typically high; so using the appropriate amount in any drink is advised.  There’s no real difference in the amount of calories between white tequila and yellow tequila- both pack about 69 calories per ounce.

 

Low Calorie Margarita

Patron Silver Tequila- 69 calories per ounce

 

Salt?

The answer for me is “no salt”.  Who needs the extra sodium?

 

 

 

 

 

 

Skinnymom Margarita- via Toni Spilsbury

Skinnymom Margarita- via Toni Spilsbury

Also, try my Homemade Summer Sangria:

Homemade Summer Sangria

Homemade Summer Sangria

 

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Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta

Shopping at Trader Joe’s over the weekend, I picked up a container of beautiful heirloom tomatoes. I admired the array of colors these tomatoes covered- red, yellow, purple and green- and wondered what I could make with them.

After grabbing some fresh avocados and a pound of brown rice pasta, I headed home to try out this simple recipe.

Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta

Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta

Ingredients

  • colorful heirloom cherry tomatoes- 1 pint, sliced in half lengthwise
  • avocados- 2 ripe, diced into chunks
  • brown rice pasta- 1 pound
  • garlic- 2 cloves, minced
  • olive oil- 1/2 cup
  • lemon juice- 1 tablespoon (or juice squeezed from 1/4 lemon)
  • salt

Instructions

  1. heat oven to Broil
  2. bring salted water to boil in large pasta pan
  3. place tomato slices on baking sheet
  4. drizzle tomatoes with olive oil and dust with salt
  5. roast tomatoes in oven until they begin to char, approximately 7 minutes
  6. once water is boiling, add pasta and cook until tender
  7. once pasta is tender, drain and rinse under cool water (I only rinse pasta when making a cold salad or if it's brown rice)
  8. heat olive oil in large heated saute pan
  9. add pasta, tomatoes (with drippings), garlic and avocado to saute until pasta is just warm, only about 2 minutes
  10. transfer to serving bowl
http://tonispilsbury.com/roasted-heirloom-tomatoes-with-avocado-brown-rice-pasta/

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