Wednesday, October 13, 2010

Lemon Ginger Chicken Thighs

From Better Homes and Gardens, September 2010
35 minute cook time

1 lemon
1 tbsp grated fresh ginger
1/2 tsp salt
2 tbsp honey
2 tbsp water
1 tbsp Bragg's Liquid Aminos
8 chicken thighs, bone in
2 tsp vegetable oil
sliced green onions and lemon wedges (optional)

(1) Finely shred peel from lemon and juice lemon.  In bowl combine the lemon peel, ginger, and salt.  In another bowl combine lemon juice, honey soy sauce, and water.

(2) Rub lemon peel mixture under the skin of the chicken thighs.  In 12-inch skillet, heat oil over medium high heat.  Place chicken, skin down, in the hot oil.  Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture.  Reduce heat; cover and cook 14 to 18 minutes longer or until no pink remains (180 degrees).

(3) Transfer chicken to plates.  Skim fat from pan juices, if desired.  Drizzle chicken with some of the pan juices.  Top with green onion and serve with lemon wedges.

Serves 4.


(1) I freeze my ginger as I cannot use it fast enough.  When I need fresh ginger, I just take the ginger out of the freezer and grate it with the peel.  A nice rule of thumb is 1 tablespoon = 1 inch of the ginger root.

(2) I used some Bragg's Liquid Aminos.  The main ingredient is non-GMO soy sauce which did not effect my daughter negatively.  Be very careful if you are allergic to soy.  I am not endorsing that you use this.  I am just saying that it worked for us.

Sunday, October 10, 2010

Shrimp and Linguini

8 oz gf linguini
1 tablespoon butter or dairy free butter
2 tablespoons extra virgin olive oil
1 large shallot, sliced
1 - 2 tablespoons garlic, minced
8 oz cremini mushrooms, sliced
1/2 cup Pecorino Romano cheese, grated
1 lb medium count shrimp, deveined
1/2 c dry white wine

(1)  Fix linguini according to directions.  Rinse and set aside

(2) Melt butter over medium high heat.  Add olive oil.  Add shallots and cook for 5 minutes.  Add minced garlic.  Cook for 1 minute.

(3) Add sliced mushrooms.  Cook over medium high heat until almost all the liquid from the mushrooms has evaporated (about 20 minutes).

(4) Add shrimp.  Cook for 3 to 5 minutes.

(5) Add dry white wine to deglaze pan.

(6) Toss with linguini noodles.

(7) Stir in grated cheese.  Serve in preheated pasta bowls or on preheated plates with a sprig of fresh basil on the side.

I served this with a fresh salad and some freshly made garlic herb bread.

Notes:  Next time I make this will only use 5 - 6 oz of linguini as I had so much leftover.  Not all the linguini would fit into the pan and toss well at least for me.  For the butter I used Earth Balance's Soy Free, Dairy Free, Gluten Free "butter".  Pecorino Romano is a sheep's milk cheese which is a great substitute for our family.