Tuesday, February 14, 2012


Happy Valentines to you all especially my family..... Love my orange roses that I got this  morning... Love you Grumpy!..It looks like it could be another nice day today..yesterday was beautiful... Went for a walk to the mailbox and I am sure I will do that again today...

Lemon Garlic
Chicken Breasts

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine (I used a Chardonnay)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme eaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to brown. Remove pan from stove, and off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 13-inch baking dish.

Pat the chicken breast dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for about 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

Hair Elastic Bobbin Keeper
Hair Elastic Bobbin Keeper

I think the picture tells it all.. I have been doing  alot of sewing lately for the new baby and I am forever having to change the bobbins for the different colours of thread..and if you are a sewer you all know how thread seems to always keep unraveling off the bobbin.. No more for me..

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