Be the Head Chef! (Q13 FOX News)

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Kids can be the head chef! Ask an adult to be your assistant and make this yummy dinner of baked lemon chicken over mixed greens with roasted veggies. Kaci was my assistant chef, and we had a great time!

We served hummus and veggies as an appetizer, and a simple but yummy fruit cup for dessert.

Go shopping, design a menu, set the table…make it an all-day affair!







Baked Lemon Chicken with Mixed Greens
This dish is so easy to make, I only needed help from my mom to crush the garlic and test the chicken for doneness. The sauce cooks with the chicken, and you can use the sauce as dressing for mixed greens to serve with the chicken. SO GOOD! Make enough for leftovers!
  1. 1/4 cup extra-virgin olive oil
  2. 3 tablespoons crushed or minced garlic (9 cloves)
  3. 1/3 cup dry white wine
  4. 1 tablespoon grated lemon zest (2 lemons)
  5. 2 tablespoons freshly squeezed lemon juice
  6. 1 1/2 teaspoons dried oregano
  7. 1/2 teaspoon dried thyme
  8. Kosher salt and freshly ground black pepper
  9. 4 boneless chicken breasts
  10. 1 lemon
  1. Preheat the oven to 400 degrees F.
  2. Combine the oil, garlic, wine, lemon zest, lemon juice, oregano, and thyme in a 9×12 baking dish and stir.
  3. Pat the chicken breasts dry, and place them on the sauce.
  4. Brush some extra-virgin olive oil on the top of the chicken breasts, and sprinkle with salt and pepper.
  5. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  6. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Allow to cool for 10 minutes. Serve with mixed greens and use the sauce as dressing.
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Hummus with Kalamata Olives
This is a great dip to go with vegetables at parties. We make it all the time. Kalamata olives are not regular olives. They are AWESOME olives! Enjoy!
  1. 1 garlic
  2. 2 cans garbanzo beans, drained
  3. Juice from 1.5 lemons
  4. Extra-virgin olive oil, about 1/2 cup
  5. 1 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1/2 cup kalamata olives
  8. Parsley for garnish
  1. In a food processor, process garlic until chopped fine.
  2. Add beans, lemon juice, salt, pepper, and some oil in the food processor and blend.
  3. Continue to add oil a little bit at a time, and process until smooth. Hummus needs to be processed quite a bit to get nice and creamy.
  4. Add some kalamata olives and pulse just enough to break them into small pieces. Transfer mixture to a serving plate.
  5. Sprinkle with parsley and olives, and serve with raw vegetable sticks.
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Roasted Winter Vegetables
My sister and I love these Roasted Winter Veggies. We use whatever root veggies we have on hand, and roast them with a bit of oil, salt and pepper. Really simple, but so yummy!
  1. Variety of vegetables of your choice, such as sweet potato, butternut squash, carrots, parsnips, onions, and beets
  2. Grape seed oil
  3. Salt and pepper to taste
  4. Chopped parsley (optional)
  1. Preheat oven to 425 degrees. Dice all vegetables to about 1 inch cubes
  2. In a big bowl, add the vegetables and toss with enough oil to coat them all.
  3. Add salt and pepper to taste.
  4. Roast in the oven for about 25-35 minutes, until the vegetables are tender and browning on the edges. Sprinkle with chopped parsley and serve.
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