One Pan Honey Balsamic Chicken Dinner

What could be simpler than cooking the whole meal in one pan?  One parchment lined sheet pan (think easy clean-up!) serves up a delicious dinner of balsamic glazed chicken breasts along with roasted potatoes and green beans.

• 4 chicken breasts
• 4 medium potatoes, cut into bite-sized pieces
• 2 cups fresh green beans, ends snipped *
• 4 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced 
• salt and pepper to taste

1. Preheat oven to 400° F.
2. Line baking sheet with parchment paper or foil.
3. In small bowl, whisk olive oil, honey, brown sugar, balsamic vinegar, garlic and seasoning.
4. Place chicken breasts in bowl; add half of the olive oil mixture and toss to coat. 
5. Layer potatoes on baking sheet; drizzle with remaining olive oil glaze. Place marinated chicken breasts on top.
6. Bake in pre-heated oven for 20-25 minutes.
7. Remove from oven, and add green beans, stirring to coat with glaze.  Cook for another 10 minutes, or until chicken breasts are cooked through (internal temperature 165 degrees) and potatoes are tender. 

*These beans are on the crispy side. If you prefer your beans more tender, blanch them for several minutes before adding them to the pan.

Serves 4.

Lemon Fluff Cheesecake ~ Woolworth's Cheesecake

Light and fluffy and full of lemony goodness, this is the perfect spring dessert.  It is actually a new twist on a very old recipe.  I'll share the recipe with you as we have enjoyed it recently and then I'll tell you the story of its origin...my first-love with cheesecake.

• 1 (3 ounce) package lemon Jell-O
• 1 cup boiling water
• 1 package (8 ounces) cream cheese
• 1 cup sugar
• 1/4 cup lemon juice
• 1 can 12 oz / 354 ml evaporated milk, well chilled (Carnation)
• 1 1/3 cups graham wafer crumbs
• 1/4 cup butter, melted

1. Combine cracker crumbs and cutter.  Press into bottom of a 9" x 13" pan. Refrigerate until needed.
2. Dissolve Jell-O in boiling water. Cool until slightly thickened.
3. Beat cream cheese, sugar and lemon juice with mixer until smooth and creamy. Add thickened Jello and beat well.
4. In a separate bowl, beat the chilled evaporated milk until it is thick and forms soft peaks. Add cream cheese/Jell-O mixture and beat until combined.
5. Spread filling over graham wafer crust.
6. Chill overnight.
7. Serve with fresh fruit of your choice.

 

Now let me tell you about my introduction to this delightful dessert. Cheesecake was not something that appealed to me when I was a teenager. But after going to our local Woolworth's store with friends and trying the famous lemon dessert in their restaurant, that all changed. It was not your typical cheesecake, but a light and fluffy ice-box dessert. Hubby remembers me dragging him there to sample this dessert as well, and he decided he could learn to like cheesecakes too. Woolworth's stores across North America closed several decades ago and their cheesecake is all but forgotten.  I have a friend who once worked at the Woolworth's restaurant, and gave me a copy of their cheesecake recipe many years ago.  I was recently reminded of that recipe, and thought I would try it...for old times' sake! Woolworth's served it without fruit and sprinkled with additional wafer crumbs. Their famous cheesecake got a 'thumbs up' review from all those around our table. Do any of you have memories of having this dessert at Woolworth's back in the day?  It's throw-back Thursday.  Feel free to share your memories.

 

Citrus Tea Punch

This may just be the perfect punch for your Mother's Day luncheon or tea this weekend.  It is made by adding citrus juices to steeped tea and is quite refreshing and delightful!
 
Ingredients:

• 6 individual tea bags (we prefer Earl Grey)
• 6 cups boiling water
• 1 cup sugar
• 2 cups freshly squeezed orange juice
• 1 cup freshly squeezed lemon juice
• 3 cups Sprite (or other citrus flavoured  carbonated beverage)
• Crushed or cubed ice
• Orange and lemon slices

Directions:

1. Steep tea bags in boiling water for 15 minutes. Discard bags. 
2. Stir sugar into tea until dissolved. Cool.
3. Add orange juice and lemon juice; mix well. Refrigerate until chilled. 
4. Add Sprite just before serving. 
5. Serve over ice. Garnish with orange and lemon slices.

  Yield: 3 quarts.