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The recipe calls for room temperature butter to which you add of freshly grated ginger, lemon zest, lemon juice salt and pepper. However, I found it rather difficult to incorporate the lemon juice into the butter. Once the ingredients are blended, it is rubbed under the skin and over the outside the chicken. Fennel stalks are stuffed into the chicken cavity. After roasting for 20 minutes, the remaining ginger is cut into chunks and added to the pan along with fennel wedges, lemon slices and a cup of water. The chicken continues roasting until the internal temperature reaches 170°F, approximately 1-1/2 hours. The chicken was moist and tender, however, it needed more flavor. I think adding the zest of one lemon would be better than trying to add liquid to softened butter. The recipe called for cutting the fennel bulb into wedges. I would suggest tossing the fennel with olive oil and seasoning with salt and pepper to enhance their flavor during roasting. I realize this defeats the purpose of five ingredients, however, I didn’t taste the “tangy ginger flavor” Ms. Robinson was going for. Another recipe we had was from Southern Living Magazine, Pork and Bok Choy Stir-Fry. This quick meal is great after a busy day at work or for the family on the go; it takes 35 minutes to prepare and my husband and I have grown fond of bok choy in stir fry’s. For the recipe you’ll need pork tenderloins, black pepper, kosher salt, peanut oil, bok choy, carrots, small red onion, fresh ginger, fresh garlic, cornstarch, chicken stock, fresh orange juice and soy sauce. I substituted corn oil for the peanut oil. What a delightful meal! The combination of vegetables with the flavorful sauce tasted so good with the jasmine rice that served as a based. Also, bok choy is full of nutritional value and antioxidants. Another quick and easy meal incorporates shelf stable potato gnocchi and Brussels sprouts. Ali Slagle from The New York Times, developed the recipe Crisp Gnocchi with Brussel Sprouts and Brown Butter. For the recipe you’ll also need a lemon, extra-virgin olive oil, kosher salt, black pepper, red-pepper flakes, unsalted butter, honey and freshly grated Parmesan cheese. This one skillet dinner took approximately 20 minutes to prepare. The Brussel sprouts had layers of flavor with the red-pepper flakes, lemon zest and caramelization from the butter. The browned butter added a nuttiness with a hint of sweetness from the honey and copious amount of black pepper added some heat to bring it all together. I’m reaching back into my recipes and found one from last year’s Dreyer Farms CSA box for Sheet Pan Chicken and Roasted Harvest Vegetables. The recipe is from the website Flavour and Savour. This dish includes a wonderful array of vegetables and fresh herbs. My husband/dishwasher liked the dish as he only had one pan to wash! The recipe serves six and is made using 8-9 bone-in, skin-on chicken thighs. There are two parts to this recipe, first is the marinade for the chicken for which you’ll need extra-virgin olive oil, lemon juice, fresh garlic, dried thyme, red pepper flakes, sea salt and pepper. For the vegetables, tiny baby potatoes, medium sweet potatoes, shallots, medium zucchini, Honeycrisp apple, dried thyme, dried rosemary, salt, pepper and 4 slices thick-cut bacon. As I’m cooking for two, I adjusted the amounts for the marinade and vegetables and substituted bone-in chicken breasts, which is our preference. The recipe has a prep time of 20 minutes and bakes in a high temperature oven for 35-40 minutes. We enjoyed this sheet-pan supper, the combination of vegetables with the addition of the apple gave it a splendid flavor. The marinade made the chicken succulent and appetizing. Instead of baby potatoes, I used Yukon Gold cut into large cubes and used fresh thyme and rosemary, which gave the dish a freshness. The apple and bacon enhanced the meal with the apple’s sweetness and the bacon’s smokey flavor. I’ve been writing this food blog since 2016 when it was gifted to me for Mother’s Day by my daughter. It’s very rare since then, that I repeat a recipe, unless my husband says, “You remember that dish you made…,” this is one of those times. This recipe, Chicken Marsala Over Wild Rice, had me digging in my recipe box for something I haven’t made in six years. I’m going to call this a no recipe, recipe as my recipe card doesn’t include specific quantities for the amount of boneless, skinless chicken cutlets, butter, olive oil, salt, pepper or garlic powder. You’ll also need a large onion, ½ lb. sliced mushrooms, ½ cup Marsala wine (not cooking wine from the grocery store), 1 cup chicken stock or broth, 2 tablespoons of heavy cream and a box of Ben’s Original Long Grain and Wild Rice prepared per box instructions. In fact, I don’t even remember where or who gave me this recipe, but it was one that I made frequently when my children were young. This tasted so good last night. The sauce wasn’t completely absorbed by the rice, but was made creamy. The chicken was moist and tender and the mushrooms and onions added texture. A terrific meal, in fact, you could prepare the chicken in a LeCreuset braiser, or similar vessel, that can go from stovetop to oven and reduce the number of cooking pans. Ginger and Lemon Roasted Chicken with Braised Fennel “5 Ingredient Fix,” Claire Robinson Grand Central Life & Style, Hachette Book Group, New York ©Claire Robinson 2010 Bottom of Form Yield: 4 to 6 servings 1 organic roasting chicken (about 4 pounds) One 6-inch piece fresh ginger, peeled 6 tablespoons unsalted butter, at room temperature, divided zest of 1 lemon, juice of ½ lemon, and slices of ½ lemon for garnish Kosher salt and freshly cracked black pepper, to taste 2 whole fennel bulbs, with fronds 1 cup of water Remove the chicken from refrigerator and let stand at room temperature for 20 minutes. Preheat the oven to 425 degrees F. Cut off a 1-inch piece of ginger, grate it on a microplane, and transfer it to a bowl with 4 tablespoons butter. Add the lemon zest. Halve the lemon and squeeze the juice from one half into the butter; slice the other half and reserve. Season the butter with salt and pepper and mix well. Put the chicken in the roasting pan on a rack. Loosen the skin of the chicken with your fingers under breast and down the thighs. Stuff the ginger-lemon butter under the skin and, using your fingers, spread the paste evenly over the breast meat and thighs. Rub the exterior of the chicken with the remaining butter and season generously with salt and pepper. Remove the fronds from the fennel and reserve; trim the stalks from the bulbs and stuff them into the cavity of the chicken. Cut the fennel bulbs into ¼-inch wedges and reserve. Using kitchen twine, tie the chicken legs to enclose the cavity. Roast the chicken 20 minutes; remove the pan from the oven and reduce the heat to 375 degrees F. Slice the remaining ginger into chunks and add to the roasting pan along with the fennel wedges and lemon slices. Pour in 1 cup water and return the pan to the oven and continue roasting until internal temperature registers 170 degrees F, or until the juices run clear when the chicken is pierced with a fork, about 1 ½ hours more. To serve, scatter the roasted fennel and lemon slices around a serving platter, rest the roasted chicken on top of the vegetables, and garnish with the reserved fennel fronds. Carve tableside. 
Pork and Bok Choy Stir-Fry Recipe Southern Living Magazine Active: 35 minutes Total: 35 Minutes Yield: Serves 6 1-1/2 pounds pork tenderloins ¼ teaspoons black pepper 1-1/4 teaspoons kosher salt, divided 3 tablespoons peanut oil, divided* ½ pound bok choy, cut into 1-inch pieces (about 3 cups) 3 cups matchstick carrots 1 small red onion, thinly sliced 1 tablespoon minced, peeled fresh ginger 2 cloves garlic, minced 1-1/2 teaspoons cornstarch ¾ cup chicken stock, divided ¼ fresh orange juice 2 tablespoons soy sauce Hot cooked rice* Directions
Crisp Gnocchi with Brussels Sprouts and Brown Butter By Ali Slagle The New York Times Yield: 4 Servings Time: 20 minutes INGREDIENTS 1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage) 1 lemon ¼ cup extra-virgin olive oil Kosher salt and black pepper ½ teaspoon red-pepper flakes 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi 6 tablespoons unsalted butter, sliced into 6 pieces ½ teaspoon honey Freshly grated Parmesan, for serving PREPARATION
Sheet Pan Chicken and Roasted Harvest Vegetables Published September 18, 2021 From the website Flavour & Savour Prep Time: 20 minutes Cook time: 40 minutes Total time: 1 hour Diet: Gluten-Freed Servings: 6 Ingredients 8-9 medium chicken thighs, bone-in, skin-on 25 tiny baby potatoes 2 medium sweet potatoes 2 medium shallots 1 medium zucchini 1 medium Honeycrisp apple (or other sweet apple) cut into ¾-inch slices 1 tablespoon each thyme or rosemary or 1 teaspoon each dried Sea salt and freshly ground black pepper to taste 4 slices of thick-cut bacon Marinade Ingredients ¼ cup extra-virgin olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried red pepper flakes Sea salt and freshly ground black pepper to taste Instructions
Notes from Flavour and Savour
No Recipe Recipe for Chicken Marsala over Wild Rice Source Unknown From the kitchen of Donna’s Daily Dish Boneless, skinless chicken cutlets Butter Olive oil Salt Pepper Garlic powder Large onion ½ lb. sliced white mushrooms ½ cup Marsala wine 1 cup chicken stock or broth 2 tbsp. heavy cream 1 box Ben’s Original Long Grain & Wild Rice
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