Must Love Garlic


To live in my house, you must love garlic. And in this case, lemon. My adventurous side came out and I decided to exercise my “portion control” by virtually steaming chicken thighs in lemon juice. That is, after it seared in garlic oil. Yum. And then served it with a monstrous salad with minimal dressing. When everything tastes good solo, it barely needs to be a dressed up.

This is so simple:

Chicken thighs

2 Lemons Sliced into thin halves

5-7 cloves of garlic, sliced thin


Salt, Pepper

Olive oil (about a tablespoon)

Pan with a lid

Put the olive oil in a hot pan (medium heat), warm it up for a second and add the garlic. Let it go until it is fragrant, about 1 minute. And longer and it will burn. Salt and pepper one side of your chicken to taste, then put in the pan seasoned side down and season the other side. Sear for a couple minutes – chicken thighs are typically thin and cook quick. After a couple minutes, flip, add in your lemon slices, and cover. Turn heat to medium-low. Let cook for about five minutes and flip. Cook about another 6-7 minutes covered. your lemon juice should be fragrant and seeping out into the pan to boil. Take the cover off and check. If needed, keep the cover off and cook for one to two minutes more to finish.

Serve with a ginormous salad. Remember protein should only be the size of your fist to be a proper portion! My salad had tomatoes, mushrooms, avocado, a pinch of sea salt and about a tablespoon of olive oil and balsamic vinegar. Delicious. And less than thirty minutes.


Going Green…

When the hunny is away, the wife will…

Eat salad!

My hunny doesn’t like veggies. Not one little bit. There are a couple that I can get him to eat. Corn, if it’s on the cob, broccoli if it’s only a couple ”trees,” sweet potatoes, if they are fries. Salad, but only when doused in ranch or it’s a caesar with no cheese and minimal croutouns. Just a salad for dinner? No meat or only a small amount of chicken? For-get-about-it. And of course, he has the metabolism of a 12-year-old, so he can get away with it. Sometimes I hate that fact.

So since he’s off doing what he does, I can have a salad for dinner. I’m trying to watch what I eat and not just be on a “see-food” diet, so salad is a good thing. What’s I’ve found though, is that a lot of people who try diets hate salad. But they have this crazy idea in their head that salad is some lettuce and some dressing. And that it’s boring and tasteless and miserable to eat. But one of my favorite things is that you can mix salad with anything. Whatever kind of great flavors you like, it can go in a salad. It doesn’t just have to be tomatoes and croutons.

My salad tonight was a smorgasbord of yummy goodness. I actually made too much, and I’m hoping it will keep in my fridge for a couple days so I can enjoy it again. My salad started out with a mix of romaine lettuce and iceberg lettuce. I like crunchy leaves, but a lot of people like the spicy crispness of arugula. Then some tomatoes went in, followed by dried cranberries, mandarin oranges, bleu cheese, carrots, pecans, and some crumbled bacon. Though not very good all by it’s lonesome, one or two slices of crispy bacon crumbled into a salad adds a nice saltiness and crunch. Everything in moderation people.

So then my salad was topped by avocado (yes, a whole one; I like the green stuff), and grilled (on my George Foreman Grill) chicken breast that was spiced with garlic and some red pepper and black pepper and onion spices. Finally, I took some of the mandarin orange juice, lemon juice, garlic powder, lemon pepper, salt, black pepper, and oregano, mixed it with olive oil, and tossed the salad in a bag so that it was evenly coated. Served with a little bitty biscuit, and I’m a happy girl.

The moral of the story is that a salad doesn’t have to be boring. Mine was bright and vibrant and crunchy and delicious. If you like the flavor of something solo, there is a good chance it could be incorporated into a salad somehow. Ask me, I’ll tell you how.

When life gives you lemons, make pie

The pie after it's been fully assembled and baked for that yummy brown crispiness on top

Yet another family tradition that only started a few years ago is picking the scrumptious lemons off our family’s tree in the backyard and making lemon meringue pie. Oh and is it good. The lemons are so fresh that the pie is good and tangy. I’m sure it’s fun to watch me attempt to make meringue too…getting that white stuff to “stiff peaks” just sounds dirty. My grandpa likes it, and so do I, so it’s all good, and a special treat considering we only make it the one time a year. I have to say, lemon meringue pie is about the only kind that I’ll eat, next to key lime pie and chocolate mousse.

The recipe we used came off the side of the corn starch box, which came from Kroger – just to make sure we give credit where credit is due. I bet that it’s been the same recipe since the 50s, too. How awesome is that?