I was inspired to make a lemon-y dinner for many reasons, including the fact that it is summer, but mainly because I stumbled upon a recipe for Lemon Ricotta Potatoes. Kate, the chef and blogger of Framed, where the recipe and gorgeous photos live, made the ricotta herself, which is amazing, but I bought mine at the store. Anyway, I love potatoes, ricotta and lemon so I thought I’d give it a try, but what to serve with it? I settled on a Lemon Chicken, which I searched in all of my magazines, cookbooks and then online. I found one this Country Lemon Chicken dish from MyRecipes.com. Here is my final result:

I really liked the chicken, it was soooo good. I made it for James and he told me to print the recipe, put it in my book and make it again. The potatoes were tasty, took longer than 40 minutes to bake. I think next time I’m going to take them out just before they are done, put the ricotta mix on top, and let melt a bit, possibly because I like cheesy baked potatoes. The chicken had the perfect amount of lemon flavor and was satisfying. We served asparagus on the side for greens and because asparagus is yummy. Anyway, it was a delicious meal, really easy to make and I highly recommend all of the components.

For dessert, we purchased an angel food cake from the grocery store and made a fruit sauce. James has created his own way to make it based on a Mark Bittman recipe, but it’s components this time were: strawberries, orange juice, white wine and confectioners’ sugar. I am not sure the ratio, it was almost a whole carton of strawberries, chopped, and then mixed with the other parts on medium heat in a saucepan until reduced. We drizzled on top, with whipped cream and a strawberry on top. A photo:

Happy Cooking everyone! Let me know if you try the recipes, what you think and any other suggestions you may have!