Ina made this on her show last nite, and it couldn't be easier! Baked Lemon Chicken Breasts (Barefoot Contessa) 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Well, duh! I posted this on yesterday's recipe post, so here it is again. I made it this morning and it looks pretty good. Gluten-Free Apple Cake 1 box Betty Crocker Gluten Free yellow cake mix 1 stick margarine, softened 1/3 cup water 3 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups chopped peeled apples (cooking/baking variety) 1. Heat oven to 350F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2. Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

I made a pot roast in the slow cooker yesterday. In the pot, I cut up a sweet onion, celery and carrots and a couple of garlic cloves, crushed. (These things got discarded when all was cooked, cause I don't like vegetables that have been cooking all day) I poured a bottle of beer into the pot. Meanwhile, I coated my beef roast in French's mustard, then seared it on all sides, before adding to the crock pot. I deglazed with a little bit of beef broth and added that to the crockpot too. Next, I made the mashed peas from this recipe, using mint instead of tarragon. My DH said this was the best meal he's had in a long time! HERB ROASTED STEAK WITH GREEN PEA MASH 4 sirloin grilling medallions (approx. 4 oz/125 g each) 1/2 tsp each salt and pepper, divided 1 TBS Dijon Prepared Mustard 1 tbsp chopped fresh Tarragon or Chives, divided ü cup chopped fresh parsley 4 cups frozen Petite Peas 1 clove garlic, thinly sliced 2 tbsp fat-free sour cream 2 tsp each lemon zest and juice, (approx. 1/2 a lemon) Preheat the oven to 375ðF (190ðC). Heat a heavy skillet over medium-high heat; coat lightly with cooking spray. Season the steaks with 1/8 tsp (0.5 ml) each salt and pepper and sear in the skillet for 1 to 2 min. on each side. Transfer steaks to a parchment paper-lined baking sheet and brush the mustard evenly onto the tops. Mix the parsley and 2 tsp (10 ml) tarragon together and press onto the mustard. Roast for 10 min. for medium (160ðF/71ðC on an instant-read thermometer). Meanwhile, place the peas, garlic and 1/2 cup (125 ml) water in a medium saucepan over medium-high heat, cover and bring to a boil. Remove from heat and purée with a hand-held blender until creamy but still studded with pieces of peas. Transfer to a bowl and stir in the sour cream, lemon juice and zest and the remaining tarragon, salt and pepper. Divide the peas and steaks among 4 plates and serve.

Whole-Wheat Chocolate Cookies (Fine Cooking) These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It's surprising just how delicious this whole-wheat version of an old classic is. This cookie is made with 100% whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour. For the dry mix: 3 cups whole-wheat flour 1-1/2 tsp. baking powder 1 tsp. baking soda 1-1/2 tsp. kosher salt For the wet mix: 8 oz. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces 1 cup dark brown sugar 1 cup sugar 2 eggs 2 tsp. pure vanilla extract 8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces Place two racks in the upper and lower thirds of the oven and preheat to 350F. Line two baking sheets with parchment. Sift the dry ingredients into a large bowl. Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients. Scoop mounds of dough about 3 Tbs. in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet. Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.