Kathy Reynolds
Ingredients
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
INGREDIENTS
4 tablespoons extra virgin olive oil, divided
1 pound assorted fresh mushrooms sliced
3 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh Italian parsley
1 1/2 pound medium thick asparagus, tough ends trimmed
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Mrs Roberts Cookbook
Mrs. Roberts has the title of housekeeper at Touchstone Acres Farm. Liz Stone and the rest of the family there know she's much more than that. She is the mother figure who takes care of them all. She lives in the little stone cottage with her son Clinton. Sophie Tenassis rents the matching cottage next door. Emma Stone, aka Granny, lives in her own little stone house at the end of the driveway. Most mornings they all gather in the big kitchen located in the main house for breakfast.
Mrs. Roberts gets up early every morning and walks past the duck pond and up to the main house to start breakfast. Liz and her daughter Rosie are awakened each morning to the smell of fresh coffee and scrumptious pastries. Her cinnamon rolls are to die for.
Here are her recipies.
Grilled Lemon Chicken
Directions
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
Chicken Risotto
The Liz Stone Mystery Series
Crock Roasted Asparagas with Wild Mushrooms
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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In a large bowl, combine the rice, chicken broth, cream of chicken soup, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup parmesan cheese. Stir until all ingredients are well mixed.
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Pour this mixture into a 9x13 inch baking dish. Cover with foil.
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Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the more Parmesan cheese. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown
INGREDIENTS
2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups chicken broth
2 tablespoons chopped green bell pepper
3 tablespoons chopped fresh basil
1 tablespoon dried minced onion
1 teaspoon dried oregano
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 475°F.
Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add lemon juice and parsley, toss to coat. Set aside.
Arrange asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until just tender, about 10 minutes. Arrange asparagus on a serving platter and top with mushrooms.