Tonight's dinner was all about lemons. Not that it didn't go well, but several dishes were big on that luscious lemon flavor that so many of us enjoy!
We enjoyed Lemon Pepper Chicken, Baked Lemon Pasta (from Pioneer Woman), dinner rolls, carrot sticks, and Lemon Meringue Pie, left over from our visit to Marie Calendars when I drove my neighbor out of town for some eye surgery.
Here are the recipes for two dishes from dinner:
Lemon Pepper Chicken
Place thawed chicken into oven-proof baking dish. Sprinkle liberally with lemon pepper. Bake or microwave cook until no pink remains inside chicken pieces.
Baked Lemon Pasta (www.ThePioneerWoman.com)
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a 10-inch or larger skillet, melt butter with olive oil over low heat. When butter has melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, and then add more salt if necessary. Pour mixture over drained spaghetti and stir together; pour spaghetti into an oven safe dish.
Bake, covered with lid or foil, for 15 minutes. Remove foil and bake for an additional 7-10 minutes. (Don't bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more fresh lemon juice over the top. Sprinkle generously with Parmesan cheese and chopped parsley. Add a final squeeze of lemon juice on the top, if desired.
Delicious if served with crusty French bread and a simple green salad. EnJOY!
Hi! I'm Julieanne!