Three Lemon Chicken

Grilled Three Lemon Chicken W/Roasted Garlic | Brittany's PantryAt the moment it is pouring.

If that lets up, I will be making grilled chicken for dinner tonight.  Of course, being a true Minnesotan, we can most certainly grill in the rain-or sleet or snow or 30 below temp or a blizzard for that matter, but right now it is raining so hard that I can’t see across my lawn.  Not the best weather to light a fire!  Assuming that the monsoon doesn’t last for the next 4 hrs, I am going to make this chicken.  The flavor is out.  of.  this.  world.  It is adapted from Weber’s Big Book Of Grilling and this cookbook is kind of invaluable in the summer months.

3 Lemon Chicken
Adapted from Weber

1 whole chicken, cut into serving pieces
For the paste:
1 head of roasted garlic
zest of 2 lemons
1 T fresh lemon juice
2 tsp freshly chopped rosemary
1 tsp salt
1/2 tsp pepper
Mix all ingredients well and rub over chicken.  Grill over indirect medium heat until the internal temp of the meat reaches 180 degrees, roughly 45 minutes.  Remove chicken to a serving platter and cover with foil, letting the meat rest for 10 min.  Alternatively, roast it in a 375 degree oven, turning once and broiling the last 5 minutes to get the skin crisp and brown.I am serving my chicken with steamed string beans and whole wheat couscous, tossed with lots of freshly grated Parmesan cheese.  If I had some parsley, I would make the Green Beans w/Lemon, Garlic, and Parmigiano Gremolata. The recipe comes from The Splendid Table’s How To Eat Supper.  A truly wonderful cookbook given to me by my brother-in-law.  If you are a fan of public radio and you love to cook, add this to your wish list.

O.K. Its official. I started a blog. And, may I add, that I did it all by myself. The appearance may change over time as I figure out what all the computer jargin means, (Figure out? Who are we kidding. I’ll ask my husband.) but until then, this is what ya get!
The subject? My favorite thing to talk about, after my family. Food. Glorious food. My heart beats a little faster just thinking about it!

For those of you that don’t know me well, I like to cook. A lot. And after several bouts of good natured pestering, I have started this blog to talk about what I am cooking. I will post recipes as time allows-I have two children and it IS summer-and will try to keep the culinary chit chat interesting.
Basic Wheat Bread For Bread Machine | Brittany's PantrySo my first recipe is one that I get requests for the most. It is the basic wheat bread that I make all the time and try to keep loaves of stocked in my freezer. Its my own creation, but as with all recipes, feel free to change what you like.
Basic Wheat Bread For Bread Machine | Brittany's Pantry Basic Wheat Bread-for a bread machine
This recipe makes a 2lb loaf. Use the basic wheat bread setting. If making the bread on the rapid cycle, increase the yeast to 1 T. All bread machines seem to be pretty reliable and I use mine all the time. It is an incredible time saver and who ever regretted making homemade bread? No one! If you are in the market, give this version a try. It works well for our family.
Note: This recipe has been adjusted since the original post date. 5/31/11

Place all ing. in the bread machine in the order given. If your bread machine loads with all the wet ing. on the bottom, just flip flop the order.
2 c bread flour
2 c white whole wheat flour
3 T wheat germ
2 T ground flax, optional
1 tsp salt
1 c fat free or low fat plain yogurt
2/3 c water
3 T canola oil
3 T honey or maple syrup

2 1/4 tsp active dry yeast

Note: White whole wheat flour is milled from white whole wheat, instead of the traditional red wheat. As a result it has all the nutritional benefits of regular whole wheat flour, but is lighter in flavor and texture. You can use it in all your recipes that ask for whole wheat flour, but they wont be as heavy or grainy. King Aurthur makes a great one. Its also really easy to sneak it into cookies or baked goods. Replace half of your regular flour with white whole wheat, and your kids will probably never know the difference. Happy baking!