My best friends Jayme and Nicole have been talking about living in an adorable apartment in Seattle together for as long as I have known them, which is about ten years. This summer they their wish came true as they found the most adorbale place in the heart of downtown Ballard. None of us had spent much time in Ballard so it has been a blast trying new bars and restaurants and getting Anita's crepes on Sunday mornings at the Ballard Market. They were also gracious enough to host my bridal shower there in June and we got ready there on our wedding day.
Tuesday was our first official "Family Dinner" where all the ladies get together to celebrate whatever happens to be going on in our lives and eat some yummy home cooked food. We had a lot to celebrate this time. It was Heather's birthday, Nicole and Jayme's housewarming, Nicole N's moving and me getting married.
Nicole and Jayme had finished the last touches on their home and it looked beautiful! The living room is decorated in greens and reds and it carries over into the dining room with touches of teal. These two are all about the details and they didn't dissapoint. They had set the table with lovely new linens and the whole house smelled delicious.
For those of you who have not learned about Lemonaise, let me enlighten you.
Lemonaise is a seasoned mayo based sauce that you can use on just about anything. Nicole orginally found this in the marinade aisle at QFC and we have since learned, by much trial and error, that QFC is the only place in Seattle you can find it. Please let us know if you find it else where. It can be used on sandwiches, in tuna or pasta salad, and on fish or chicken in baking.
Although Lemonaise comes in lots of flavors, including a light version, our favorite for baked Chicken is the Garlic Herb.
Lemonaise Baked Chicken
You will need:
- Aluminum Foil
- Large Glass Baking Dish
Ingredients
- 1 Pound boneless skinless chicken breasts
- 1 bushel of celery, diced into 1" pieces
- 1 small bag of baby carrots, if these are large, cut in halfs width ways
- 1 small yellow or white onion, cut into 1" pieces
- 5-6 large baby red potatoes, cut into 1" cubes
- 1/2 jar Garlic Herb Lemonaise
Directions
1. Preheat oven to 350 degrees
2. Place all cut up vegetables in a large mixing bowl and slowly stir in Lemonaise until each piece is completely covered.
3. Place chicken breasts in baking dish and baste each piece with sauce, usually about a teaspoon per piece.
4. Pour vegetables into baking dish with chicken and move them to the edges of the pan so that as much of the chicken as possible is exposed.
5. Cover dish with aluminum foil, poke a few holes in the top for ventialtion and bake for one hour.
6. Remove and uncover. Let stand for 5-10 minutes for sauce to thicken. Serve with Sesame Asparagus.
Sesame Asparagus
Coming Soon
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