Milk cooked peas.
Summer is officially over. Well almost! When you live in Arizona, you never feel like your summer ends.
We have had a fantastic summer, and this year we decided to take the summer off to enjoy some great travels and spend as much time with family as possible.
That said, we also had a great time eating our way thru our vacation.
No guilt-eating is the best!
While home, we made it a point to prepare some new fun dishes in our kitchen as well as some old-time favorite recipes.
I will start with this new recipe, “Honey Roasted Chicken with Lemon and Garlic,” that I found in an old magazine long ago.
I modified it to our taste and because we could not locate some ingredients. Isn’t that the fun of cooking, after all?
Creating, being adventurous with new flavors, and, most of all… having fun.
The intense flavor of the garlic and the lemon required some side dishes that blend well together while not overpowering each other.
Milk peas and lime cilantro rice were the perfect side dish.
The cumin from the rice blended well with the cilantro in the rice.
The pea’s light and tender flavor was the perfect balance between them. Love it and could not get enough of it.
Do not be taken back by my picture of the Roasted Chicken; the skin got too caramelized.
However, the flavor was not just perfect. Juicy chicken breasts, soft caramelized garlic.
An excellent meal for the whole family that is easy, delicious, and a bit different.
Honey Roasted Chicken Breasts with Lemon and Garlic
Lime Cilantro Rice
Milk Cooked Peas
- ¾ tsp corn starch 3/4 teaspoon corn starch
- 3 garlic 3 smashed garlic clove
- 2.5 cup pears 2 1/2 cup frozen - thawed pears
- ½ cup half half 1/2 cup half and half
- ½ teaspoon lemon 1/2 teaspoon grated zest of lemon
- 1.5 tablespoon flat-leaf parsley 1 1/2 tablespoons chopped fresh flat-leaf parsley
- ½ tablespoon tarragon 1/2 tablespoon chopped fresh tarragon leaves
- Mix 1 tablespoon of the butter with the cornstarch and set aside.
- In a saucepan set over medium heat, melt the remaining 3 tablespoons butter. Add the garlic, and cook until the garlic begins to soften, 2 to 3 minutes.
- Add the peas and ¼ teaspoon each of salt and pepper, and cook the peas until they turn bright green, about 1 minute.
- Add the half-and half and cook until it bubbles in the center, about 30 seconds.
- Add the cornstarch mixture and cook, stirring until the content of the pan thickens and the peas are tender.
- Add the lemon zest, parsley and tarragon. Taste for salt and pepper, and adjust if necessary. Serve immediately.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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