What's Cooking Tuesday

I wanted to share a new recipe with you.  I made this last night and it was VERY good.  Not sure what it is, but something about summertime makes me want to try new recipes.  I love to try new recipes, anyway, but something about summertime makes the urge a bit stronger.  Maybe it has something to do with all the fresh, lovely produce that you can find at the store and farmers' markets.  (BTW...ate what was possibly THE best peach I've ever had on Sunday!  The crazy thing exploded with juice every time I bit into it.  MILove was sitting across the table from me and laughing at how messy it was.  Who knows...maybe there's some beauty benefit to a peach juice facial?)  Whatever it is, the adventure of trying something new in the kitchen is a welcome thing.

Crispy Chicken with Rosemary-Lemon Salt
Veggie oil, for frying

For the salt:
1 6-inch sprig of fresh rosemary
1/4c kosher salt
zest of 1/2 large lemon**
**Go ahead and zest the whole lemon...use half of it in the salt and the other half to season the chicken.**
Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat.  Add rosemary sprig and fry for 30 seconds until crisp. Use tongs to remove sprig from oil and drain on paper towels.  Remove the leaves and finely chop to yield 1T.  Place rosemary salt, and lemon zest in a small bowl.  Mix with a fork until combined.  Set aside.

For the chicken:
1lb chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1 1/2T chopped fresh rosemary
zest of 1/2 large lemon
3/4t salt
1/4t ground black pepper
1/2 cup fine cornmeal
In a medium bowl, mix chicken, garlic rosemary, lemon zest, salt and pepper together.  Add cornmeal and toss until lightly coated.  Add 1/2 the chicken to same skillet where rosemary was cooked and fry until golden and crispy.  Darin on paper towels.  Repeat with remaining chicken.  Spring with rosemary-lemon salt and serve.

The smell of the grated lemon and toasted rosemary had Mr. Snark nosing about the kitchen to see what was happening.  It was deemed very tasty and approved to be put in the rotation.  The boys dipped their pieces in Ranch dressing....it's either Ranch or Frank's Hot sauce...I try not to get offended when they decide an extra condiment is needed but I'll just tell you, it does hurt my feelings sometimes.  I served this with some roasted asparagus and coleslaw.  A lovely pasta salad or tossed salad would go nicely, as well.

I hope you enjoy it.