June 13, 2023

3 Fresh and Fun Summer Recipes

About Brookdale Senior Living

Brookdale Senior Living offers multiple care levels for seniors in more than 600 communities nationwide. Brookdale helps you find the right care plan for yourself or your loved one. With amenities such as transportation services, salons and private dining rooms and activities such as gardening, fitness classes and trivia nights Brookdale caters to a wide range of interests and needs.

Looking for something new for your summer repertoire? Check out these three healthier recipes that you might find served up at a Brookdale community.

Lemon Thyme Chicken

Serves 4

Ingredients:

1 fl. oz. canola oil
1 fl. oz. olive oil
2 fl. oz. lemon juice
3 tsp. dried thyme leaves
1/2 clove garlic, minced
4 chicken quarters

Ingredients:

1 fl. oz. canola oil
1 fl. oz. olive oil
2 fl. oz. lemon juice
3 tsp. dried thyme leaves
1/2 clove garlic, minced
4 chicken quarters

Directions:

Mix together the canola oil, olive oil, lemon juice, thyme and garlic to make the marinade.
Marinate chicken at least an hour (up to overnight) in the refrigerator at 40F or lower.
Remove chicken from marinade and place in baking dish.
Bake for 1 hour at 350F or until the internal temperature reaches a minimum of 165F for 15 seconds. Broil for the last 15 minutes of cooking.

Queen Anne Fettuccine with Goat Cheese, Olives and Oregano

Serves 4

Ingredients:

4 oz. goat cheese
2.5 qt. water
1 1/4 tsp. salt
6 oz. fettucine pasta
2 fl. oz. olive oil
1 1/4 oz. minced garlic
5 oz. Kalamata olives, pitted and sliced
4 fl. oz. white wine
4 fl. oz. heavy whipping cream
1/4 tsp. fresh oregano, minced
1/2 oz. fresh parsley, minced

Ingredients:

4 oz. goat cheese
2.5 qt. water
1 1/4 tsp. salt
6 oz. fettucine pasta
2 fl. oz. olive oil
1 1/4 oz. minced garlic
5 oz. Kalamata olives, pitted and sliced
4 fl. oz. white wine
4 fl. oz. heavy whipping cream
1/4 tsp. fresh oregano, minced
1/2 oz. fresh parsley, minced

Directions:

Break up goat cheese into 1/2 oz. pieces and roll into balls. Freeze until use.
Bring water to a rolling boil in a pot.
Add salt and pasta, stir, and cook until pasta is tender but firm. Drain and keep warm until ready to serve.
Heat olive oil in a skillet, add garlic and sauté.
Add olives and white wine. Reduce by half.
Add cream and bring to a boil. Add cooked pasta, toss, and simmer.
Remove from heat.
Before serving, top each 3/4 cup pasta serving with 2 frozen goat cheese balls, 1 tsp oregano and 1 Tbsp parsley.

Lemon Thyme Bars

Makes 8

Ingredients:

3 oz. all-purpose flour
1 1/4 Tbsp fresh thyme, chopped
1/8 tsp. salt
2 3/4 oz. unsalted butter, softened
3 oz. confectioners sugar, divided
3 Tbsp. lemon juice, divided
1/2 tsp. vanilla extract

Ingredients:

3 oz. all-purpose flour
1 1/4 Tbsp fresh thyme, chopped
1/8 tsp. salt
2 3/4 oz. unsalted butter, softened
3 oz. confectioners sugar, divided
3 Tbsp. lemon juice, divided
1/2 tsp. vanilla extract

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 325F. Butter and flour a baking dish.

For the bars:

In a bowl combine flour, thyme, and salt. Set aside.
Beat together the butter and half the powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in half the lemon juice, and the vanilla.
Reduce the speed to low and gradually add the flour mixture.
Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden.
Cool for 30 minutes.

For the glaze:

In a bowl, whisk the remaining lemon juice and powdered sugar together until smooth.
Spoon the glaze over the cooled crust. Allow the glaze to harden for at least 1 hour. Cut into bars.