WGN Midday News Segments / Lunchbreak

Lunchbreak: The Cooking Mom makes lemon chicken

The Cooking Mom

To purchase a copy of the book:

The Cooking Mom Cooks Up Memories: Recipes and Secrets to Get Your Family Back to the Table

Best Ever Lemon Chicken

Ingredients:
1/3 cup olive oil
8 cloves minced garlic
2/3 cup dry white wine
fresh grated lemon zest from about 2 lemons
2 Tablespoons fresh squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon chopped fresh thyme
salt and pepper
1 whole cut up fryer or 4 to 6 bone-in chicken breasts
1 lemon

Directions:
Warm oil in small sauce pan over medium low heat, add the garlic and cook for 30 seconds. Turn off the heat and add white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Then pour into a 9 x 13 foil baking pan. Pat chicken dry and place it skin sides up over the sauce. Brush chicken with olive oil and sprinkle liberally with salt & pepper. Cut the lemon in wedges and tuck it among chicken. Bake chicken in a preheated 400 degree oven or grill chicken over indirect heat for 45 minutes to an hour until chicken is cooked through. Feel free to baste chicken every once in a while with the sauce. Serve chicken with the sauce on top. Garnish with lemons if desired.

Lemon Chicken Pasta Salad

Ingredients:
1 pound bow tie pasta, cooked al dente
2 cups grape tomatoes, cut in half
8 to 10 basil leaves, chopped, plus a few extra for garnish
2 boneless chicken breasts, grilled and diced into small pieces
1 lemon, juiced
1/4 cup extra-virgin olive oil
2 teaspoons salt
1/2 cup shredded Parmesan cheese

Directions:
In a large bowl whisk together lemon juice and olive oil. Whisk in salt. Toss in pasta, chicken, tomatoes and basil. Toss well and serve topped with Parmesan cheese. Garnish with fresh basil leaves.

Lemon Poppy Seed Cake

Ingredients:
1 (18.25 ounce) package lemon cake mix
4 eggs
1/2 cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
1 cup lemon-lime soda or water
1/4 cup poppy seeds

Lemon Glaze Ingredients:
3/4 cup powdered sugar
4 to 5 Tablespoons fresh lemon juice
extra powdered sugar

Directions:
Preheat oven to 350 degrees. Grease and flour a bundt pan. You can also use 2 – 8″ x 4″ inch loaf pans or 4 to 5 mini loaf pans. In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean. Top with glaze if desired.

Lemon Glaze Directions:
Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drizzle glaze on top of cake after it has cooled.

Lemon Blueberry Trifle

Ingredients:
1 large angel food cake, cut in 1 to 2 inch cubes
3 cups cold milk
2 boxes (3.4 ounces) instant lemon pudding
1 container (12 ounces) frozen whipped topping, thawed
3 to 4 cups fresh blueberries (save a few to decorate the top)
lemon slices
fresh mint sprig

Directions:
Beat together milk and pudding until it starts to thicken. Fold all but about a third of the whipped topping into the pudding. Place a layer of angel food cake into the bottom of a trifle dish or large pretty glass bowl. Next, sprinkle a third of the blueberries on top of the cake. Then spoon one-third of the pudding mixture on top.
Repeat layers twice, leaving out a few berries for garnish and ending with the pudding mixture on top. Cover and refrigerate for at least a few hours before serving. Right before serving, uncover and put a “cloud” of the remaining whipped topping on top. Decorate the top with a few blueberries, lemon slices and fresh mint.

For more recipes:

www.thecookingmom.com

VIEW & ADD COMMENTS

7 Comments to “Lunchbreak: The Cooking Mom makes lemon chicken”

    Jenn said:
    March 20, 2013 at 12:56 PM

    How disappointing. I am watching the recipes on tv right now but googled for the recipes because I really wanted to see the lemon poppy seed recipe. Really? We have to use cake mixes and pudding mixes to make something "home made"?? If that's the case, just buy them ready mad; this isn't real cooking :/.

    Laverne said:
    March 20, 2013 at 1:05 PM

    Anonymous, Please don’t be so ‘mean’—-and thanks, WGN, for very delicious suggestions every noon. Please know, Anonymous, anything made at home … is HOMEMADE!
    LaVerne

    Susan said:
    March 20, 2013 at 7:34 PM

    I love it when The Cooking Mom does recipes on your show! She gets it! These are recipes we all can make!

    Beryl Anders said:
    March 20, 2013 at 8:07 PM

    How do I get the recipe for the cherry turnovers that Amy's guest made on today's show

      Beryl Anders said:
      March 20, 2013 at 8:35 PM

      never mind, it was another station

    Marijane said:
    March 21, 2013 at 12:47 PM

    I went to Amazon to see your book and by "Looking Inside", saw the complete table of contents. Oh my! The recipes sound amazing and there are so many of them! I can't wait to get my hands on this book.

      Marijane said:
      March 21, 2013 at 1:00 PM

      I just noticed this book was your earlier one… "The Cooking Mom". Think I might try this book first and then move onto your current release!
      Marijane

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Advertisement

Advertisement