Roasted Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

This is one of my new favorite recipes. It's quick, easy, and full of flavor! Compliments of Bon Appetit magazine.

Makes 4 Servings
Prep: 15 minutes
Total: 35 minutes

1/4 C olive oil
4 garlic cloves, pressed
1 Tbs smoked paprika
1 tsp ground cumin
1/2 tsp dried crushed red pepper
1/2 C plain yogurt or Greek yogurt
4 chicken breast halves
1 15-oz. can garbanzo beans (chickpeas), drained
1 12-oz. container cherry tomatoes
1 C chopped fresh cilantro, divided

Preheat oven to 450 degrees. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Lemon Pound Cake

Made this recipe today. Loved it. This one is from -- shocker! -- "At Blanchard's Table: A Trip To The Beach Cookbook." Loved it. Make it! Enjoy! :)

                                                           
Makes 2 Loaves

3 cups all-purpse flour

3/4 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 lb (2 sticks) unsalted butter, at room temperature and cut into pieces

2 cups sugar

3 tablespoons freshly grated lemon peel

4 large eggs, at room temperature

3 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla extract

1 cup buttermilk

Preheat the oven to 350 degrees. Butter and flour two 8 1/2 x 4 1/2 inch loaf pans.

In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and set aside.

With an electric mixer, cream the butter, sugar, and lemon peel until light and fluffy. Add the eggs, one at a time. Scrape the sides of the bowl to blend well.

Add the lemon juice and vanilla. Beat until blended -- just a few seconds.

On the lowest speed, alternately add the flour mixture and buttermilk. Start with about a third of the flour, then add half of the buttermilk, then a third more flour, then the rest of the buttermilk, then the remaining flour. Stop mixing just before it is all blended and finish mixing gently by hand with a rubber spatula. Do not overmix.

Divide the batter into the prepared pans. Bake until golden brown and a tester inserted into th center comes out clean, 45-50 minutes. serve warm with ice crem and chocolate sauce or berries. YUM!!

 Photo: Randy Mayor, Jan Gaurto via: unknown