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Honey Hemp Bars

honey hemp bars

Good, now that I’ve got your attention… I have been making variations of these bars ever since I spotted the recipe in Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies , the amazing cookbook by Alice Medrich.  Thank you for turning me onto this, my good friend and Israeli blogger, Hanni (Check out Spots on Pots here).

I was first acquainted with a derivative of one of the main ingredients of this bar several decades ago when rushing into the girls’ bathroom at Bronx Science, my alma mater. A thick cloud greeted me. “What is that SMELL?!?” I shrieked. The cool girls congregating therein looked down their noses at me, as CHIEF COOL GIRL held a hand-rolled cigarette between her thumb and forefinger.

hemp seeds

Oh, it’s the 21st century and the canabis seed is so popular now that it’s been identified as being chock-full of Omega-3 fatty acids. Those are a type of fatty acid that the body must ingest for good health because said body does not synthesize it. Did I mention the hemp plant has been used for all manner of things for more than 12,000 years? Yes, it’s true. Check it out here. People have been doing very creative things with natural resources for a ridiculously long period of time. Now if we can only learn how to behave so we don’t use up all those resources, we’ll be in good shape.

seeds and nuts

Anyway, I’ve been trying dufferent takes on these bars, using chia seeds, quinoa, raw millet, more pumpkin seeds, keeping with the overall amount of dry ingredients called for.

seeds and more seeds

When it came to the honey, I automatically reduced the amount of honey called for. Well, it doesn’t take a rocket scientist to predict that not sticking to the amount of sticky substance called for meant that the little bars didn’t stick together that well.

moist ingredients

This was not a big deal for me or for Novio because we enjoy the little bars and I keep whatever falls off in little clumps/crumbs as an absolute delicious topping for plain yogurt. A little sweet. A little crunchy. Fantastic!

mixed seeds

Maybe swapping brown rice syrup for part of the honey is one solution. I would have tried that for you, dear readers, but I didn’t have any brown rice syrup in the house and it is against bb’s policy or mine to go out to buy just one item. So, I decided to do something really unusual for me and follow the recipe as is. And guess what? I was able to cut it into squares without a third of it staying behind for yogurt!

bars in pan

Print This Recipe


from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies


1 2/3 c. puffed rice or millet cereal (I used Barbra’s Brown Rice Crisps)

1/2 c. hemp seeds

1/2 c. pecan or walnut halves, chopped (either is great)

2 T. white (or black) sesame seeds

1/3 c. raw pumpkin seeds

2 t. flax seed meal

2 T. dried currants

scant 1/2 c. honey

1 T. date paste or mashed dates

1/8 t. salt

1 t. pure vanilla extract ( I upped this from 1/2 T.- I love vanilla)


Line an 8″ metal baking pan with parchment paper or aluminum foil.

Preheat oven to 300° F. Position a rack in the lower third of the oven.

In a large bowl, toss the cereal, hemp seeds, sesame seeds, pumpkin seeds, flax seed meal, and currants.

Heat the honey, date paste and salt in a one-cup glass measuring cup for 30 seconds in the microwave (or in a small saucepan on the stove). Stir and mix well until date paste is dissolved. Add vanilla. Pour honey mixture over the dry ingredients and mix with a wooden spoon until all ingredients are moistened and sticky.

Scrape mixture into the lined pan and spread evenly with a fork. Using the back of the fork or your fingers, press mixture very firmly and evenly all over pan.

Bake for 30 to 35 minutes, until the top is barely golden. Cool in pan on a rack.

Lift the ends of the parchment to remove bars from the pan. Use a sharp knife to cut bars or squares. May be kept in an airtight container for two weeks.

Makes 16-25 bars

HHBars2pi - 1

As you can see, these little bars made their way to the January meeting of Food Bloggers Los Angeles.  I sent Novio along with these bars. He was kind enough to be my emissary as I seem to be over-scheduling myself lately and I don’t do cloning. He had a wonderful time. He likes to shmooze with people who cook well, like to photograph food, discuss food and eat.


By the way, that’s Dorothy Reinhold, of Shockingly Delicious, in the center photo, discussing her updated chocolate pudding.  Novio tells me it was delicious (in fact, shockingly delicious)  Check out Dorothy’s blog by clicking here.

Baked Kabocha Squash with Quinoa & Herbed Goat Cheese

Baked Kabocha Squash

I promised you a Kabocha Squash recipe a while back. Actually, quite a while back. I decided to keep it out of my outrageous Autumn Stew (click here to view that post). No reason, totally on a whim – it would work there too. Since then, I’ve been busy with a bit of traveling and a whole lot of baking. And we’ve been eating lots of simple and healthy meals to offset all the holiday sampling/enjoying/losing all sense of moderation. You know what I mean. Don’t need to say any more. Enough said.

Simple, healthy, full of flavor dishes are terrific. And I’ve been trying all kinds of variations of this dish. This time of year, the markets are filled with so many types of squash. You can prepare Acorn Squash the same way. They’re usually a bit smaller and may be ready in a bit less time.

squash mix

The farmers’ market guy gave me a good tip, which I duly pass along to you, my readers.

He advised that I cut the squash in half around the equator, not the long way. He thinks it’s easier to cut that way. I’m not completely sure, what do you think?

cut squash

The squash is ready when it’s fork-tender. The texture is meaty and the flavor is wonderful, slightly sweet and nutty. And the peel is tender and perfectly edible.

fork-tender squash

Do you have cooked quinoa in the house? Yes? Excellent! No? Make some or sub couscous, brown rice, farro, to name a few choices.. or simply serve with goat cheese.

fresh herbsFresh herbs are nearby? Great! Give a rough chop and done!

In a pinch, use a pinch… or several… of favorite dried herbs.

quinoa, goat cheese and scallions

I add green onions to most things. No exception here.

Uh uh and that’s the way uh huh uh uh I like it uh huh uh huh…

Thank you, KC & The Sunshine Band

Kabocha squashLet’s pretend this Kabocha is a Crystal Squash…

Ah ha!

There is Meaning, Joy and that Sense of Wonder

that makes life so precious in the year ahead…

And just in case, Let’s Make It So!

Print This Recipe



1 medium/small Kabocha squash

2 T. water

1/4 c. cooked quinoa

1 green onion, thinly sliced

1 T. fresh Italian parsley, chopped

1 T. fresh dill, chopped (optional)

2 T. goat cheese, crumbled

2 t. olive oil

salt & pepper


Preheat oven to 375°.

Cut squash along its equator. Scoop out seeds.

Line a medium-sized roasting pan with foil. Place squash in it cut-side down. Add water to pan.

Bake 30 minutes or until fork easily pierces the flesh.

Meanwhile, slice green onion and chop herbs. Mix with goat cheese. Or simply pile herbs on top of cheese when assembling.

Place squash halves, cut side up, on 2 medium plates. Divide quinoa between the two cavities. Add herbed goat cheese. Drizzle each half with a teaspoon of olive oil. Add salt & pepper to taste.

Serves 2.

Delicious as a hearty side or as a light meal with a salad.

Stuffed Baked Kabocha Squash

Happy 2016, My Dear Readers!

I love sharing with you and am grateful for your support these past four years!!!!

Eat in Joy!


Autumn Veggie Stew


Novio likes to tell people that the first time he went to a Trader Joe’s for a few things (this is long before he knew me or my ways, mind you), he didn’t recognize anything in the store. He felt like he was in some alternate-universe market. “Oh come on,” I’ll chide him, “there must have been something there you recognized… milk? eggs? bananas?!?”

“No, really!” he exclaims, “All that strange stuff just dazed me and so I probably couldn’t even see the regular stuff.” Ahh, easily dazed, that Novio of mine.

Last week I stood with him in front of the wondrous bounty of autumn squash at the Farmer’s Market. We engaged in an impromptu game of  “What Am I”

autumn bounty

Pumpkin? Yes!

Acorn Squash? No.

Spaghetti Squash? These days? Yes! (But BJ? Before Judy, that is… you would have gotten that same dazed look when asking him to positively ID the squash in question)

Kabocha Squash? Ka-who? Whoops – there’s that familiar look again. We’ll table our friend the Kabocha for another post.

Butternut Squash? Yes? Yes! Turns out he’s known of this one even Before Judy! Did he know what to do with a beautiful butternut in the BJ era? Let’s not push it.

squash beauties

So, let’s put together a healthy and delicious autumn stew featuring one of our favorites, the very lovely butternut.

squash in stew

I had a talk with the Kabocha, who originally elbowed his way into this shot. We came to a mutual agreement that his wonderful assets are best featured through roasting. So we’ll be seeing him again very soon. We promise.

Kabocha Kabocha – Koming Soon

Butternut squash is highly versatile (Shhh… don’t tell the Kabocha you heard me say that). I roast butternut squash often, click here for more ideas, and using it as a side or with quinoa or in salads. Butternut squash makes a wonderful soup, especially when paired with an apple. Click here to view that post. And this post will use the butternut combined with other fall veggies to create a stew.

FM carrotsHad to add a few of these

Yams or sweet potatoes will round out this dish well. Add some aromatics and we’re on our way!

aromatic veggiesOnion, Garlic, Ginger:

“Do we hear our names being called? Present!”

Something fresh and snappy is just the thing to finish it off

cilantroCilantro will add the right note.

But if you don’t sing in the key of C, then throw in some chopped parsley or green onion before serving.

Begin by slicing up an onion and throwing in a pan with hot olive oil along with some chopped ginger. Add your seasonings and allow to cook with the onion for maximum flavor. Cumin goes beautifully with these veggies. So do coriander, powdered ginger (especially if you don’t have fresh on hand), turmeric, and for a little kick, cayenne.

seasoned onion

The vegetables cook together with some liquid under a cover. Think of this as a braising- steaming method. Not all the the veggies are submerged at the same time – there’s not that much room in there.

braising liquidI like to use a combination of wine and broth for braising. But broth alone will do the job just fine. Add the liquid at a higher heat to reduce it by about a third for fuller flavor. Then send in the cut-up veggies. Let the liquid return to a simmer, then lower the heat, cover with lid askew and cook until tender.

Fall MelangeTurn this dish into a main meal by adding a 15 -ounce can of drained and rinsed garbanzo beans in the last five minutes of cooking. Then serve over quinoa, millet, couscous. Okay, okay, rice or pasta works too.

squash stewSquash Stew for Supper

Print This Recipe

Autumn Veggie Stew


2 T. olive oil

1 large onion, cut in half lengthwise, sliced thinly

1 2-inch piece of ginger, peeled and chopped

2 cloves garlic, chopped

1 t. ground cumin

1/2 t. ground ginger

1/2 t. ground coriander

1/2 t. turmeric

dash of cayenne (more, if you like the heat, skip if you don’t)

salt & pepper to taste

1/2 c. white wine (if not using wine, use another 1/2 c. broth)

1 c. vegetable broth (chicken broth can also be used)

1 medium butternut squash, peeled and cut into chunks

3 medium carrots, peeled and cut into thick slices

3 small/medium yams, peeled and cut into bite-sized chunks (use garnet yams or white-flesh yams or a mix)

1 15-oz. can garbanzo beans (optional, great if using dish as a main meal, not necessary as a side)

2 T. fresh cilantro, roughly chopped

bb NOTE: You can swap out cilantro for an equal amount freshly chopped parsley or sliced green onion.


Heat a deep, heavy skillet or a Dutch oven. Add oil and heat. Add sliced onion and cook over medium heat for 6-8 minutes until soft. As soon as onion begins to get limp, add all ground seasonings (cumin and others) and salt and pepper. Add ginger, stir and cook together until onion is soft. Add garlic and cook for about another minute more.

Turn heat up and add wine and broth. Cook on medium-high until liquid reduces by about a third.

Add butternut  squash, carrots and yams. When liquid returns to bubbling, lower heat to medium-low, keeping it at a very gentle simmer. Cover with lid slightly askew and cook for about 30 minutes, or until vegetables are tender.

If using this dish as a main, add garbanzo beans and stir through. Adjust salt and pepper.

Top with fresh cilantro.

Serves about 6 as a main dish – serve over quinoa, millet, couscous, rice or short pasta.

Serves about 8 as a side dish.

Autmn Veggie Stew

Happy Day of Giving Thanks!

Make it a daily thing! (Not All that eating part…)

Green Beans and Roasted Cashews with Lemon Garlic Sauce

Green Beans with Roasted Cashews and Garlic Lemon Sauce

Because this is a post about green beans, I could tell you about the time my Gramma stuck a green bean up her nose when she was a very little girl and had to be taken to the hospital to get it out. But I decided not to.

raw green beans

This method is a quick and delicious way to prepare green beans. You can do this for a weeknight supper or increase the amounts and prepare for a special meal. If you can believe this, Thanksgiving is coming up on us and to those old-fashioned American cooks, here’s something that’s healthful and flavorful that you can do without putting a gazillion extra milligrams of salt and grams of fat because two cans were opened…. a cream of something soup and french-fried something rings.  It’s time to lay those things to rest and use the always-delicious and reliable garlic-lemon combo to create  a super-quick sauce.

Have a lemon? Some garlic? Some good quality olive oil? You are set!

garlic lemon sauce

Whatever warm vegetable you use this combo with, whether it’s green beans, broccoli, asparagus or potatoes, adding all or part of the sauce to the still-warm veggies allows the flavor to get inside them, creating a dish bursting with flavorful goodness.

I cook green beans for 7 minutes with lid askew. Then I remove from heat with lid on fully and allow the beans to continue steaming for another 5 minutes. This is not the crisp-tender school of cooking. I like my cooked veggies cooked.

A traditional topping for green beans is almonds, either slivered or sliced.Try using another nut, like macadamias or cashews, and you’ll be very happy with the results.

roasted cashewsRoast the nuts in a dry pan at 350 degrees for just a few minutes, 5 minutes or so, just until they start becoming fragrant. Make a little extra to keep in the fridge and use for topping salads or  throwing onto stir-fry or on ice cream  (oops, did I just give myself away? I think so).

Experiment with different nuts or pine nuts and enjoy the results!

grean beans with cashews

Green Beans and Roasted Cashews with Lemon Garlic Sauce


1 lb. green beans, trimmed

3 T. olive oil

2 cloves garlic

juice of a half-lemon

2 T. cashews, roughly chopped

salt & pepper


Trim green beans and cut in half.

Place roughly chopped nuts in a pre-heated 350° oven for 5 minutes or until fragrant.

Fill saucepan with water to about 2 inches in depth. Bring water to boil in saucepan with 1 T. oil, one garlic clove split in two and a sprinkling of salt. When water reaches the boiling point, lower flame  and add beans. The water level should barely cover the beans. Increase heat to bring water to boiling, then lower to a gentle simmer.

Cook green beans for 7 minutes with lid askew.

Meanwhile, whisk remaining  olive oil with the juice of a half lemon, one crushed clove of garlic and salt & pepper.

Check green beans for desired level of tenderness and remove from heat, keeping lid on fully. Allow the beans to continue steaming for another 5 minutes. Using a slotted spoon, gently transfer beans to a serving dish. Toss the beans with half the sauce while still warm. Add more sauce to your taste. Sprinkle roasted nuts on top.

Serves 4-6.

Green beans and cashews pinterest


Citrus Sponge Cake


For the holidays this year, I knew I wanted to share this cake with you. My Dad was a man who loved simple desserts. A piece of sponge cake and a glass of tea, and I mean glass, was all he needed to be satisfied. As his time here was drawing to a close, it was no easy feat to get him out of the house. As he grew frailer, I felt him withdraw more and more. When I came to visit him, he often kept his arms at his sides.  One day I called him on it and said, “You are still here, Daddy.  Your baby expects a hug when she sees you.”  He looked at me and lifted his arms  to hug me.  After that, he made sure to offer a real hug at every visit.

When his 88th birthday approached, I wanted to do something for him that would make him smile inside and out, something that would be just right for him. I decided to make this festive version of a classic sponge cake–moist, with the juice of an orange, and fragrant with citrus zest.  I packed up the cake, a thermos of tea, and a small folding table, and headed off to pick up my parents. Over my Mom’s protests, I helped ease my Dad into my Jeep.  Together with my Mom, we drove off to nearby Roxbury Park, where we found  a lovely bench with the basketball courts immediately behind us, and the children’s playground beyond a gentle meadow facing us. Perfect.

The fresh air, the sounds of children playing, the sight of people walking by, all the things my Dad loved.  My parents had no idea what I was doing when I set up the little table in front of my Dad, and set out the sponge cake, complete with birthday candles.  Never mind that the breeze kept blowing the candles out.  Later, my Dad told me it was one of his best birthdays ever.  As it happened, it was his last birthday with us.  So, in honor of my Dad, I offer you Citrus Sponge Cake.

Using a large tube pan, the cake easily serves 16.  It contains 7 eggs.

7 eggs

This is a departure from my usual style of baking, but it’s a special cake for any special time of year, and, if it makes you feel better, you can always cut each slice in half lengthwise. But I can pretty much guarantee that people will come back for the second half.

7 egg yolks

The cake calls for cake flour, which I did not have on hand.  That should never stop you. It’s a well-known baker’s trick that, from every cup of flour, remove 2 tablespoons flour and replace with 2 measured tablespoons of cornstarch.  Then sift the heck out of the flour mixture.  What do I mean by that? I mean sift it five  times. Not a biggie.

flour + cornstarch2 c. flour (- 2 T. flour) +2 T. cornstarch = cake flour


citrusjuice of 1 orange ⇒ moist cake

zest of a lemon and orange ⇒ flavorful cake

batterbatter 2batters up:

pre- egg whites and post folded-in beaten egg whites

battaer in panpre-game

baked cakepost-game

sponge cakeFor You, Daddy… and for all of us…

Wishing you a Sweet New Year

with Good Changes

Print This Recipe

Citrus Sponge Cake

gently adapted (I sugar) from Judy Zeidler’s classic Gourmet Jewish Cook


7 eggs, separated

1/2 t. salt

1/2 t. cream of tartar

1 c.  granulated sugar

Grated zest of 1 orange

Grated zest of 1 lemon

1 1/2 c. sifted cake flour (or see NOTE below)

1/2 c. orange juice

NOTE: No Cake Flour? NO Problem! Measure one cup of regular unbleached flour and place in medium bowl. Take out 2 tablespoons of the flour AND SUBSTITUTE WITH TWO TABLESPOONS OF CORNSTARCH. Now measure out the remaining  half cup of flour and remove one tablespoon of flour from it before adding to the bowl. Now substitute one tablespoon of cornstarch for that spoon of flour. To make it extra light, sift this flour/cornstarch mix FIVE times. Yes, yes, five. It takes no time and it ensures ultra light flour. Just like cake flour.


Preheat the oven to 325°F.

In the bowl of an electric mixer, beat the egg whites until foamy. Add the salt and cream of tartar and beat until stiff enough to cling to the side of the bowl but not yet dry. Blend in 1/4 cup of the sugar. Set aside.

In the bowl of a stand mixer, beat the egg yolks with the remaining 3/4 cup sugar and orange and lemon zest until light and fluffy. Gently fold the yolk mixture into the beaten egg whites.

Next,  in 3 batches (ending with flour), gently fold the flour alternately with the orange juice into the egg white mixture. Do not overmix.

Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Bake for 50-55 minutes, or until the cake springs back to the touch and a toothpick inserted into the center of the cake comes out clean. If you have a slow oven, you might try  bringing the oven temperature  up to 350° for the last 5-10 minutes of baking.

Remove from the oven and invert immediately onto a wire rack. Cool. Loosen from the sides and center of the pan with a sharp knife and unmold to a serving plat­ter.

Ta Da! A sponge cake to swoon over. You’ll have to sponge ’em off the floor.

Serves 16.

Citrus Spongs Cake


Summer Corn & Tomato Salad

corn, tomatoes and beans

The end of summer is here and I find myself in a place for which I’m truly grateful and also filled with a spectrum of feelings. Do you ever find yourself in a place of flow? The best way I can describe it is a place you arrive at (hopefully) after finally committing yourself to veering away from so many distractions that are forever swirling around and placing your attention on the little voice within. And this can take years. It’s not easy and it’s so easy, all at the same time.

Novio, Peter, our wonderful website builder, and I just completed the jacket design for my documentary, Life On The Bridge. And last week we picked up 200 DVD copies of the first cut of the film. The support I’m receiving is amazing. And that will be my springboard to move this project forward to share the message it has for others. For more information, check out

There’s new stuff to report on the Bumbleberry Breeze front too. I am excited  to alert you to a few changes to the site, both in appearance and in function.

There are updates on the header and the sidebar. Best of all, I can now offer you a user-friendly way to print recipes without being bombarded by all the photos spewing out of your printer and without needing to do the copy & paste method. Simply click on the Print Recipe link immediately preceding the recipe (on the right). A new document with the recipe ONLY will pop up which you can print.

I’m looking  at all the bounty here in Southern California at summer’s end and reveling in all the delicious food, with all its colors and textures and flavors. We’re eating lots of salads but we don’t always want greens to be the star. The heirloom tomatoes just keep showing up . They’re so sweet, we don’t need to do much with them, other than enjoy.

heirloom cherry tomatoes

I love corn on the cob, especially the yellow and white ears. Grilled corn is SO good, but when no one is doing the grilling and my grill pan is buried at the bottom of the drawer, I love to use this method.

yellow and white cornWash the ears.

corn in waxed paperWrap each ear in a piece of waxed paper. Twist the ends closed, Tootsie Roll-style. Microwave for a few minutes, and they’re perfect. Two ears take about 4 minutes.

corn kernelsFor this salad, shave the sweet kernels off the cob.

I wanted to add some heft to the salad so I mixed in two different types of beans. Of course, that’s your choice.

kidney and garbanzo beans

Added to the mix are diced celery and red onion, for flavor and crunch.

salad ingredients

fresh herbsFresh herbs brighten the salad even more.

salad is ready

Print Recipe

Summer Corn & Tomato Salad


2 ears yellow and white corn

1 pint heirloom cherry tomatoes (or regular cherry tomatoes)

1 stalk celery, diced

1/2 small red onion, diced

1 14-oz.can kidney beans, drained and rinsed

1 14-oz. can garbanzo beans, drained and rinsed

2 T. fresh parsley, coarsely chopped (or oregano or tarragon or cilantro)

2 T. extra virgin olive oil

1 T. red wine vinegar

1 t. honey

salt and pepper


Wash ears of corn, removing all silk threads.

Wrap each ear in wax paper, large enough to roll and twist ends, Tootsie Roll- style.

Place 2 ears in glass pie plate and microwave on high for 4 minutes.

Use care removing glass dish from microwave.  Allow to cool for a few minutes.

Cut cherry tomatoes in half.

Holding cob vertically, shave kernels off cob with a sharp knife.

In a large bowl, combine corn kernels, tomatoes, celery, red onions and beans.

Combine oil, vinegar, honey in small glass jar and shake vigorously.  Pour over vegetables.

Season with salt and pepper. Add fresh herbs and toss.

Serves 6.


Summer corn and tomato salad





Tarragon Chicken

Tarragon Chicken

My life is at a very special place these days… I am about to give birth to a creation that  began  growing 17 years ago but has really been forming for 40 years (see About Me... August 2015).


How am I supporting my self through this time? By being as aware as I can about taking care of my self. Number One is getting the rest I need…. I’m really listening, Frank…. though the intention isn’t always followed by the action. The action of rest, that’s an interesting phrase.

Taking care of our selves absolutely includes eating foods that are wholesome and good. And not processed.

My dear friend (and adopted niece) Nancee is a dietician. And she’s good. Really good. Nancee told me that this  documentary is awesome and I HAVE to see it right away. And I did. And she’s right. The film is Fed Up.

And I completely agree with its message. Get it. Download it. Watch it.

Every time you can, eat food that’s straightforward, simple and delicious.  Like this recipe. Enjoy!

I used fresh tarragon as my main flavoring. Using fresh herbs is a great way to boost flavor without needing a lot of extra salt.

You can prepare  this recipe with fresh rosemary or oregano or sage or thyme or parsley, to name a few. In a pinch, use a dried herb, about 1/2 teaspoon, depending on your likes. But I’ve got to tell you, using fresh herbs is what makes this dish come alive.


Add to that the mighty trio of olive oil, fresh lemon and garlic. Add just a bit of salt and freshly  ground black pepper.

olive oil, lemon, garlictarragon and paprikaPaprika will add more flavor and color to the dish.

If you like, slice a lemon on a greased roasting pan.

sliced lemonsSet up the chicken. It”s simply a matter of assembling…

chicken before roasting… and baking.

baked chickenNo cooking required. (I mean messing around.)

roast chicken

Print Recipe



1 1/2 lbs. skinless boneless  chicken breast

2 T. olive oil

Juice of 1 small lemon or 2 T. lemon juice

2 cloves garlic, minced

1 small  lemon, sliced (optional)

1 T. chopped fresh tarragon

1/2 t. sweet paprika

salt & pepper to taste


Preheat oven to 375º.

Rinse and pat dry chicken breast.

Lightly grease roasting pan large enough to fit chicken breasts, leaving space between.  If using lemon slices, lay them down on the greased pan. Place chicken breasts over lemon slices, leaving space between each piece of chicken.

Salt and pepper chicken breast followed by olive oil and lemon juice.

Distribute garlic over each piece.

Sprinkle paprika followed by fresh tarragon over each breast.

Roast in oven for 25 minutes. Chicken should be just cooked through. (I check by cutting one in half.  That’s the easiest way.)

Remove from oven and loosely tent with a piece of aluminum foil for 5 minutes.

Serves 3-4.

Tarrapon Chicken Pinterest









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