Lemon chicken, skillet potatoes, squash fritters, zucchini bread

Happy Fourth/random Wednesday in July!

It’s very hot here. Hot and humid. So, without a doubt, it was the perfect day to keep the oven running for 6 hours straight. In my defense, the end results were pretty spectacular.

Late Monday night I marinated some chicken with lemons and some other stuff; this morning I baked it. I didn’t really follow a recipe but if you want to replicate this, have at.

Lemon Chicken with Cherry Tomatoes

1-1/2 lb chicken breast (or whatever meat/meat substitute floats your boat)

2 lemons

a couple tablespoons oil

2 cloves garlic (or more if you hate vampires)

salt and pepper

herbs and spices (I used parsley and tarragon)

one pint cherry tomatoes

Put the chicken in a baggie. Add the oil, garlic, salt, pepper, and spices. Cut the lemons in half and squeeze the juice into the bag. Then throw the lemons in for extra flavor. Marinate for a couple hours or overnight or a day and a half (if you’re forgetful, like me).

Set the oven to 400. Pour the chicken and marinade into a large pan, add the cherry tomatoes. Bake for 30-40 minutes or until you’re reasonably certain the chicken won’t kill you (hits internal temps of 165 or above).

Image

I also made some skillet potatoes to go with it. Couple of new potatoes (red and white) supplemented with a sweet potato, sliced thin, lightly fried with garlic, salt, and pepper.

Later, it was time to use up all the squash and beets I’ve been getting the last few weeks. I grated it all up (that took over an hour) and started making things.

These are pretty damn good. If you have 20 minutes and some leftover zucchini, you can make them. Mine of course did not look as nice as the picture…

Image

…but if they taste mighty fine, it doesn’t matter.

Finally, I made three double-batches of zucchini bread. All in all today I used eight cups of shredded stuffs and still had about 2 cups leftover. I followed Mark Bittman’s basic recipe for a fruit/vegetable quick bread, from How to Cook Everything. (Seriously, guys, if you don’t have a copy of this book, you are doing it wrong.)

In half the batches, I swapped in applesauce for butter. In the other half, I swapped in yogurt. I’ve tried both. I can’t tell which I like better. But I’m definitely going to keep leaving the butter out. In the future I will also start cutting down on sugar (a cup per loaf? really?), probably by adding some vanilla.

Here’s the batch that came out prettiest:

Image

The loaf in the glass pan had a devil of a time coming out. Ultimately I lost quite a bit of the bottom…which somehow made its way into my mouth. Ooops.

I hear in this week’s share I can expect lots of pickling cucumbers. The farm offered up a recipe for fridge pickles, and I can’t wait to try them! I love pickles almost unnaturally, and it would be great to have a few jars in the fridge I can feel good about eating.

By the way, I have plenty of zucchini bread for anyone who wants it…