Grilled Tuscan Lemon Chicken with Garlic and Rosemary • Grilled Chicken at its Best!

Hi Readers. I'm sorry I just basically disappeared for two weeks, but you know, it was August. And August is hot. And when it's hot, I lay on the couch and eat popsicles all day, and then after that I go somewhere air-conditioned like the mall, because it's so hot. I do not sit around in my hot hot house and blog for you, because I am selfish like that. Sorry.

But now it's September! The month of pumpkin spice lattes, crisp autumn leaves, snuggly sweaters and scarves, and fresh notebooks full of crisp white paper ready for a school years worth of notes! I love September. (And true to form, we had a chilly overcast marine layer all summer and them today was THE hottest day of the entire year. Thanks California! Love how you never go with the seasons like everywhere else does! Stay classy!) And with September comes more recipes. That's right - I'm blogging even though it's the hottest day of the year. That's how committed I am to September people!

And here is a recipe for you. This recipe is seriously the best grilled chicken I have ever had. Pardon me if I tread on your toes, but generally I really don't like grilled chicken. It's just always so dry and so bland, and the only thing that gives it any interest at all is barbecue sauce, and that generally only makes it edible - hardly delicious. And yet for whatever reason, this recipe is so moist and tender, and busting with flavor. It's so delicious! And the lemon garlic sauce is seriously to die for. We served this with roasted potatoes and grilled veggies and it was an absolutely delicious meal.

Tuscan Lemon Chicken with Garlic Rosemary Sauce
adapted from Barefoot Contessa at Home, By Garten

Ok, don't freak out because this recipe calls for a whole stick of butter. When you divide that up amongst all the people eating (not to mention that part that is most regrettably left in the pan) it really comes out to very little. and it's SO delicious. And honestly, in the grand scheme of things? A little butter in not so bad. It much, much less bad than a fast food hamburger, or a candy bar, or a soda, and I bet you have that every now and then, don't you?

Ingredients
1 3.5ish pound chicken (fyi, I am sure you could make this with any other cut of chicken from the grocer - I just happen to love that it works with whole chicken so well, because it's the cheapest by far! I also love to save the bones from whole chickens for stock!)

1/3 cup good olive oil
zest of two lemons
1/3 cup freshly squeezed lemon juice
3-4 large cloves fresh garlic, minced or passed through a garlic press
2 tbs finely chopped fresh rosemary leaves
1 stick unsalted butterfreshly ground pepper
kosher salt
1 lemon, halved

1. (This is the grossest step, fyi, but it really makes it easy to grill!) Rinse chicken and pat dry. With a pair of cooking shears (or a VERY clean pair of scissors - wash them with dish-soap or run them through the dishwasher - Or of all else fails, a large cooking knife), cut out the backbone of the chicken (I always throw it in a ziplock bag in the freezer for stock). I just cut right up each side of the chicken. Trim any large chucks of excess fat. Spread the chicken open, cavity side down, and press down firmly with the hell of your palm, until the chicken is flat. Sprinkle both sides generously with salt and pepper

2. In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, and 1 tsp pepper. Place chicken in a large 1 gallon ziplock bag, and pour marinade over chicken. Seal bag, removing as much air as possible, and turn to coat. Refridgerate chicken a minimum of 4 hours, but up to overnight, turning once or twice.

3. When ready to grill, heat grill to medium high. Remove chicken from bag, saving whatever juices are left over in the bag, and place chicken on the grill skin side up. Cook 15 - 25 minutes, until golden brown (adjust heat if necessary if chicken browns too quickly or begins to burn. Grills can be so different from one another!). Turn the chicken skin side down, and cook for another 15 - 20 minutes, until skin is brown and crisp, and meat is cooked through. Grill the lemon halves, cut side down, for the last 10 minutes of cooking.

4. Remove chicken from heat, and let rest on a cutting board (tented with foil or something like that, so it doesn't get cold) 5 minutes. Remember that left over marinade? I hope you saved it! In a small saucepan, combine leftover marinade, butter, and any juices from chicken resting place. Heat, and bring to a boil, whisking to combine. Chop the chicken into 4 pieces, and top with garlic rosemary sauce. Enjoy!

Ina Garten's Mustard Roasted Potatoes

If you can believe it, I have had this recipe on my list of things to cook for almost three years, and I only just now got around to trying it. This is so sad, because these potatoes are UH-MAY-ZING. I have cooked many a so-so dish over the past three years, and I really wish I had made these instead, because they are hands down some of the delicious, flavorful potatoes I have ever had. I want to run away with them and get married and live happily ever after, I love them so. Is that enthusiastic enough of an endorsement? Are you convinced? Maybe you need a man to tell you what's what. If that's the case, here's Nate's opinion:

"The mustard seeds lent an lighter yet deeper flavor. It made them different than just...mustard, but, much more interesting. They needed to be cooked longer. They were good. I don't know. Do you want your wine? What, are my comments not enough? It's what I got right now. Oh, wait, you should tell them those spots on the potatoes are mustard seeds. I saw them and I was like, what the heck is this on my potatoes? You should definitely tell them that."

There you go. Lighter yet deeper flavor people. And also, they were good. He's a real Don Draper, that one, am I right?? ;)

We thought these were spectacular with steak, and I think it helps to use a really high quality mustard. Definitely making again!

Ina Garten's Mustard Roasted Potatoes
adapted from Barefoot Contessa Back to Basics

Nate's "they needed to be cooked longer" comment was due to the fact that I pulled the potatoes out early so he could eat them WITH HIS STEAK before he left for his book club. His life is so hard, isn't it?

Ingredients
2.5 lbs small flavorful potatoes, such as red or Yukon Gold
1 onion (white or yellow)
3 tablespoons olive oil
2 tablespoons whole grain mustard
kosher salt
1 teaspoon cracked black pepper
1/4 cup chopped flat leaf parsley

1. Preheat oven to 450 degrees. Scrub and dry potatoes, slice into wedges, and place on a rimmed baking sheet or in a baking dish.

2. In a small bowl, stir together olive oil, whole grain mustard, salt, pepper, and parsley. Pour over potatoes, and toss to coat. Bake in preheated oven 30 - 40 minutes, until potatoes are soft when pierced with a fork, and are crisp around the edges. Remove from oven, let cool slightly, and enjoy!

Pomalicious Pomegranate Raspberry Popsicle ~ Ice Pop Joy!

This pop is definitely a grown-up favorite (I don't think kids always appreciate the delicious complexity of pomegranate), but when a batch of these pops, they were practically inhaled at my Bible study group. Of all the flavors I had floating around in my fridge, this is the one everyone wanted. I had to beat the crowd off with a stick to have a single one left for pictures, and as you can see, it's cracked! This pop is definitely bursting with juicy flavor, and is a big favorite at our house. Just make sure you aren't wearing white when you eat it - this pop is a powerhouse of anti-oxidants, flavanoids, and vitamin C, which means it has a lot of color! One melty drop on a hot summer day, and whatever you're wearing is colored forever. In fact, do yourself a favor and eat this one in your bathing suit!

Pomalicious Pomegranite Raspberry Popsicle
adapted from Ice Pop Joy! by Anni Daulter

the original recipe also called for 1/2 a cup of cherry tomatoes, but I just wasn't into that. If that sounds like something you would like, by all means include them!

I thought these pops were a bit tart, so I added about 2 tablespoons on honey to sweeten them up. You can sweeten them to whatever tastes right to you!

1 cup pomegranate juice
1/2 cup fresh or frozen raspberries
(optional: 1/2 cup cherry tomatoes)
honey to taste

1. Puree all ingredients in a blender until smooth. Add honey to taste if too tart for your liking.

2. Pour into popsicle molds, and freeze 5+ hours until solid. Enjoy!

Melon Madness Honeydew Popsicle ~ Ice Pop Joy

This popsicle is way more delicious than I thought I was going to be - I looked at the ingredient list (melon, mint, agave, lime. . . cilantro? Hm.) and I had my doubts, but the finished product totally put them to rest. This pop is totally refreshing, unexpected, and delicious! It is SO good on a hot summer's day, barely register's as a blip on the calorie meter, and is loaded with vitamin C. It's definitely one of James' favorite pops, and I know we will be making this one for a long time.

If you haven't entered yet, make sure to stop by this post, and register to win a copy of Ice Pop Joy or the Progressive International popsicle mold!

Melon Madness Honeydew Popsicle
from Ice Pop Joy! by Anni Daulter

1/2 honeydew melon, scooped from shell and cut into chunks
1 tablespoon chopped fresh mint
1/2 tablespoon chopped fresh cilantro
3 tablespoons raw agave nectar
juice of 1 fresh lime (2 tablespoons)
juice of 1/2 a lemon (1.5 - 2 tablespoons)
1 cup ice

1. Put the melon, mint, and cilantro in a blender and puree until smooth. Add the agave, lime juice, lemon juice, water, and ice, and blend all the ingredients until smooth.

2. Pour into molds, and freeze until solid, 5+ hours. Enjoy!

Pure Sunshine Strawberry Mint Pops ~ from Ice Pop Joy!

These pops are incredibly refreshing, bursting with fresh strawberry flavor! They are such perfect pops for summer - strawberries are so juicy and flavorful in the summer, and kids love them! As some of you may know, my 2 year old son James pretty much only eats white food (and chocolate. But that's another story). We've been working on eating colors, but the only red food I've gotten him to eat so far is watermelon... and these pops!

Getting kids to eat fresh (or raw) fruits and veggies is not always easy. Heck, getting adults to eat fresh fruits and veggies is not always easy. But somehow, if it's pureed into a pop, it somehow seems so much more delicious. I doubt I will be getting James to try strawberries any time soon, but he will totally eat them in this pop! And to be honest, I will too! I love these - they are the perfect non-guilty afternoon treat.

Pure Sunshine Strawberry Mint Pops
from Ice Pop Joy! by Anni Daulter

1 cup hulled and chopped strawberries
juice of 1.5 meyer lemons (regular lemons will do, but you may need to increase the sweetener)
1/2 a tablespoon chopped fresh mint
4 tablespoons honey (or more to taste)
1/2 cup purified water
1 cup ice

1. Puree the strawberries, lemon juice, mint, honey, purified water, and ice in a blender until smooth.

2. Pour into mold, and freeze until solid, 5+ hours. Enjoy!

Toasted Coconut Popsicles ~ A Mexican Paleta by La Newyorkina

I'm posting this popsicle recipe first by request, because, as my friend Kathy puts it, "this popsicle is changing my life." It's that delicious! In fact, it's one of the most popular pops flavors at La Newyorkina, and I can see why: it's decadently rich and creamy, but the toasted coconut brings it to a whole new level with it's nutty crunch. It's the perfect icy summer treat! If you like coconut, you will love this.

Toasted Coconut Popsicles ~ A Mexican Paleta by La Newyorkina
from Paletas, by Fany Gerson

1 cup sweetened shredded coconut
1 can (140z) coconut milk
3/4 cup half & half
1 can (13.5oz) sweetened condensed milk
1/4 teaspoon salt
1/4 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Spread shredded coconut in a thin layer on a rimmed cookie sheet. Toast 10-15 minutes, stirring often to ensure even browning and no burning. Remove from oven, and let cool to room temperature.

2. In a blender, combine coconut milk, half & half, sweetened condensed milk, salt, and vanilla extract. Blend until smooth, then stir in the toasted coconut by hand. Pour into molds, and freeze 5+ hours until firm. I store mine wrapped in an airtight container in the freezer, wrapping each pop in a piece of parchment paper to keep them from sticking together.

Popsicles Week and a Giveaway!

If there's one thing I have fallen in love with this summer, it's homemade popsicles! I don't know what your summers are like, but here in the desert that is Southern California, it's hot. HOT HOT HOT. And while it may be gloomy and gray in June, it's always hot in August and September (and sometimes October, November, and December. The weather is wacky and backwards here). All that is to say, we are heading into the hottest part of the year here, the time of year when some icy refreshing pops are in order!

Now if you are like me, you probably are excited about the idea of making popsicles, but don't really know where to start. And if you are like me, you have probably looked at grocery store pops and thought "really? corn syrup and food coloring?? It doesn't get better than that?" Or, you get the "healthy" pops made from all fruit, but they cost like $4 a popsicle! Well, I'm happy to say that making pops at home is a breeze, you can make them however healthy (or decadent!) you like, and I'm here to help get you started! So, drum-roll please.....

This week on Delish is pops week! All week I will be featuring great popsicle recipes and giving away some great popsicle swag to help you get started! Ready to get started? I'm ready! Lets go!

You can make popsicles in just about anything - cups, glasses, ice cube trays, etc., and there are lots of popsicle molds out there as well. But if you want a really awesome popsicle mold, you can't go wrong with this freezer pop mold from Progressive International, an awesome kitchenware company located in Washington. I've used a lot of molds, but this really is the best mold I have ever used, and I can't recommend it highly enough. It's sturdy, well made, easy to use, and I LOVE that it uses wooden popsicle sticks, meaning you can make an unlimited amount of pops! As soon as one batch is frozen, you pop them out of the mold and make another. No waiting till you eat the old ones, no fuss. This is the mold I use, and I like it so much I want to give one to you! So our friends over at Progressive International have agreed to give away one popsicle mold as well as two packs of popsicle sticks to one lucky reader!

If you just can't wait to win it, you can pick one up at their website, or on Amazon.com!

The next thing you need to get started are some great recipes. I'm not going to lie: sometimes, I just pour juice into the mold and call it a day. And those pops are great! (In particular, we love popsicles made of the Strawberry Lemonade at Trader Joe's) But you can do so much more, which is why I am pleased to feature recipes from two of my most favorite popsicle recipes books all week long! The first book is called Ice Pop Joy, by Anni Daulter. I cannot even tell you how much I love this book! Anyone who has kids (or is a kid at heart) knows how hard it can be get them to eat healthy. (James? He only eats white food. It kills me. He will eat these pops though!)

Ice Pop Joy is full of incredible, all natural recipes using whole foods and natural sweeteners like honey and agave nectar, and these recipes are so good. All the recipes are so fresh and pure, but with sophisticated blends of flavor I never would have thought of. They leave you feeling like you just ate something really good, that was somehow, miraculously, good for you! They're great for kids, but they are also great, no-guilt treats for grown-ups too! The book is beautifully photographed, and every recipe is a winner. I am so delighted to tell you that the author has agreed to give away a copy of her book to one lucky reader!

I will be featuring recipes from the book all week, but if you want to buy it now, you can find it on Amazon, and you can also check out Anni's e-magazine Bamboo: Conscious Family Living.

The second cookbook we will be featuring this week is Paletas, by Fany Gerson. Paletas are Mexican popsicles, and Fany Gerson is the owner of the acclaimed La Newyorkina, a Mexican frozen treats and sweets business in New York. If Ice Pop Joy is refreshing and pure, Paletas is sultry and decadent, featuring classic Mexican flavors: spicy pineapple, Mexican hot chocolate, carmel, avocado, and so on. The toasted coconut pop seriously blew our minds it was SO good! We will be featuring her recipes all week, and Fany has generously agreed to give away a copy of her book to share with you!

Can't wait? But her recipe book on Amazon!

Giveaway details!

To enter, leave a comment telling us your name and your favorite summer dessert! For a second entry, like us on facebook, and come back and leave a second comment! (two entries maximum per person).

Giveaway open until 5pm pacific time, Monday August 15th, when comments will be closed. Winners will be announced Tuesday, August 16th.