296607 pan roasted tossed garlic lemon Recipes

lemon, olive oil, salt, black pepper, zucchini (about 6), cut diagonally into 3/4-inch-thick slices, sugar

lemons, dried mission figs, chicken breasts or 1 whole skinless chicken, cut into 8 pieces, salt, ground pepper, brown sugar, balsamic vinegar, water

ham drippings , from roasting, onion , from cooked ham roast, butter, garlic, finely chopped, dry red wine, all-purpose flour, water, ground rosemary or 3 tsp of finely chopped fresh rosemary, salt, black pepper, chicken broth, dijon mustard

fresh asparagus, salt, fresh ground pepper, olive oil, grated lemon rind, garlic, lemon, grated parmesan cheese optional

lemon pepper linguine, olive oil, chopped garlic, lemon pepper, shrimp - peeled and deveined, grated parmesan cheese

boneless skinless chicken breast halves, flour, salt and pepper, oil, chicken broth, minced garlic, lemon juice, butter

garlic clove, minced, white wine or 1 cup chicken broth, worcestershire sauce, oil, divided, lemon juice, boneless skinless chicken breasts, flour, salt and pepper, honey

olive oil, fresh sage leaf, loosely packed, coarse salt, more for tossing, heads cauliflower, cut into florets, table salt, unsalted butter, lemon , zested and juiced (separated)

tomatoes, cored and cut in half lengthwise, leeks (white and about 2 to 3 inches of green parts), trimmed, split lengthwise, and cut crosswise into 1 1/2-inch pieces, olive oil, divided, balsamic vinegar, chopped fresh rosemary, sea salt, divided, freshly ground pepper, divided, thick) center cut cod or salmon fillets (about 6 oz each), skin on, butter, fresh lemon juice (about 1 lemon), dry white wine, low-sodium fat-free chicken broth, garnish: fresh herbs

roasting chicken, dried tarragon, crushed, salt, pepper, lemon, cut in half

roasting chicken, dried tarragon, crushed, salt, pepper, lemon, cut in half

lemons, thinly sliced, fresh thyme, pimento-stuffed green olives, red potatoes, cod fish fillets (about 1.5 lbs), olive oil, sea salt, pepper, freshly ground

onion, carrots, stalk celery, tomatoes, veal shanks, flour, vegetable oil, butter, dry white wine, chicken broth, dried thyme, garlic clove, lemon, parsley , firmly packed

garlic, lemon juice, reduced-fat mayonnaise, fresh parsley, fresh mint, chives (all minced ), lemon zest

olive oil, boiling potatoes, cut in 1/2 inch cubes, scallions, chopped (white and green separately), lemon zest

unsalted butter, chorizo, finely diced, garlic cloves, finely diced, diced celery, onion, finely diced, diced carrot, poblano, finely diced, recipe blue cornbread, crumbled, coarsely chopped thyme leaves, coarsely chopped sage leaves, coarsely chopped cilantro, egg, chicken stock, salt and freshly ground black pepper, cranberry mango relish, fresh cranberries, brown sugar, mango, peeled, seeded and coarsely chopped, diced red onion, minced jalapeno, coarsely chopped cilantro, fresh lime juice, salt and freshly ground pepper, unsalted butter, olive oil, cornish game hens, salt and freshly ground pepper, preheat the oven to 450 degrees f., in a hot roasting pan , melt the butter and oil. season the hens with salt and pepper to taste and sear until browned all over. place, breast side down in the pan and roast for approximately 12 to 14 minutes. check for doneness by seeing if juices run clear when bird is tipped. remove from the oven and let rest for 5 minutes. plate hens alongside of the dressing and serve with the relish.

salmon fillets, butter cut into medium sized pats, garlic minced, lemon juice to taste, olive oil, white wine chardonnay, rosemary, salt and pepper to taste, lemon slices and rosemary sprigs garnish