The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Wednesday, September 30, 2015

Easy-Peasy Lemon Chicken

Many of you know how much I love chicken. I'm constantly amazed at how many different ways there are to cook this versatile meat.

Tonight I wanted to use up some frozen chicken thighs so I grabbed a recipe I saved to Evernote months ago, tweaked it a bit and made this yummy dish. 

Here's what you need:

6 chicken boneless thighs or 4 boneless breasts
1 lemon sliced into rounds
3 sprigs of fresh rosemary
1 tsp of fresh marjoram, chopped
2 garlic cloves, thinly sliced
2 TBSP Extra Virgin Olive Oil
1/2 tsp Fleur de Sel or Kosher Salt
1/4 tsp pepper (or more to taste)

Slice lemons, chop garlic
What to do:

Lightly oil the bottom of a small casserole dish. Place lemon slices on bottom of dish, then 2 sprigs of Rosemary. Add 1 of the sliced garlic cloves. 

Rinse the chicken then place on top of the lemon and Rosemary. If using boneless thighs fold them over so they are not thin. 

Place 1 sprig of Rosemary on top of the chicken, add the majoram and the rest of the garlic then sprinkle the salt and pepper over top. Drizzle the olive oil over all the chicken pieces. 

Cover and bake in pre-heated 350' oven for approximately 30-40 minutes, depending on whether you used thighs or breasts. 
Lay lemon slices, rosemary and 1//2 the garlic in the casserole dish

Chicken thighs, folded, go on top

Add more Rosemary and the rest of the garlic

Time for olive oil, marjoram, pepper and salt. I used Fleur de Sel but you can use Kosher Salt if you wish

Ready for the oven

Serve with a salad and Carrots for a yummy easy-to-make supper!

Monday, September 28, 2015

Gathering and Drying Herbs for the Winter

 One of the things I love is growing my own herbs to use when I'm cooking.

Since frost is being called for soon in our area, I went to my herb garden yesterday and cut the herbs I want to dry.

Since I am on Periscope I did a live broadcast of gathering my herbs and then bundling and hanging them. You can find me there as @LorineMS or OliveTreeGenealogy if you want to follow me for more live broadcasts.

The two short videos are now online on my OliveTreeGenealogy YouTube Channel if you want to take a peek.

Gathering my herbs before the frost!

Hanging the herbs I just gathered

So far I've finished my Sage, Rosemary, Marjoram and Oregano. Still to go - Thyme, Parsley and Chives! I didn't grow as many herbs this year but I'm happy with my harvest.