Simply delicious

This week I decided to try a few recipes I had pinned on Pinterest (If you haven't checked it out it is a very neat website with lots of inspiration for everything from fashion to food) that I had picked for looking delicious and simple. The first were the "fried" pickles, which are baked in the oven which keeps them healthier, and are a great snack especially when paired with ranch dressing. I'd recommend purchasing whole pickles and slicing them, as the previously sliced ones seemed to be just too thick for good fried pickles in my opinion. Then for dinner I made lemon garlic roasted chicken, with green beans and red potatoes which was delicious, quick and easy, as it's all made in one pot with everything coming out tender and moist. I finished the meal off with some strawberry tarts, so fresh and perfect for summer, and they turn out just beautiful, which is always a plus, especially when you're entertaining! Now, for the recipes:

"Fried" Pickles

• 1 jar pickle slice, I used Dill
• 2 eggs
• 1/3 cup flour
• 1 Tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp garlic powder
• 1 tsp Cajun seasoning
• 1 tsp pepper
• 1 1/2 cups panko bread crumbs (standard bread crumbs will do, but panko really are best)

Turn oven broiler on high. In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.

Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side or until golden brown. 

 

Pan Roasted Chicken with Lemon Garlic Green Beans

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm. Note: Before squeezing a lemon, first roll it firmly on the counter to break up the connective tissue, cut it in half and then squeeze the lemon over your hand in order to catch any seeds, letting the juice run between your fingers.

  

Fresh Strawberry Tarts

 

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box, or homemade pie crust
• 3/4 teaspoon sugar
• 2 1/2 cups sliced strawberries
• 1/2 cup strawberry glaze
• 6 tablespoons hot fudge ice cream topping, heated
• 1/3 cup frozen (thawed) whipped topping

Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust and press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round). Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork. Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes. Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes. Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping. For a better look you can take the time to arrange the strawberries in a pattern, but these just looked too good to take the time, I couldn't wait to eat them!