Gosh today was a gorgeous day here in Utica, New York!  The sun was shining, it was 70 degrees.  For a November day, that’s pretty incredible.  For the most part,  my day was spent inside behind a desk, but I have windows and the sun was shining through.  After a sample of the kind of weather we have to look forward to for the next 4 plus months, we get pretty excited should a 70 degree day happen in November.

Tonight should have been a grill night due to the warmth, but since it gets dark so early now we decided to cook inside. Still, an easy meal was on the agenda,  just not to be cooked under the sun.

It was poultry night for the hubby and tofu night for the misses.   The tofu took on the lemon in a strong way. If you enjoy lemon, follow the recipe, if not, reduce it slightly.

Baked Chicken (FOR HIM) with Fingerling Potatoes, Lemon and Herbs

• 1/4 cup Lemon Juice
• 3 1/2  lbs boneless, skinless chicken thighs
• 8 or so Fingerling Potatoes – sliced in half or 1/3rds for the larger ones, skin on but cleaned
• 1 TBS canola oil
• 2 tsp minced garlic
• 1 tsp Italian Herb Blend
• salt and pepper to taste

Preheat the oven to 450 F.

Mix the lemon juice, oil, garlic, herbs, salt and pepper in a plastic bag.  Add the chicken pieces and coat thoroughly.   Pour the chicken and the coating mixture into a baking dish.  Add the potatoes in between the chicken pieces.

Bake for 20 minutes. Turn chicken over. Bake 15 minutes more, turn over again.  Finally, let cook another 15 minutes or until chicken is cooked through and potato pieces are tender.

Baked TOFU (FOR HER) with Broccoli, Lemon and Herbs

• 1/4 cup Lemon Juice
• 1 12 oz box of Extra Firm Tofu – drained and dried between paper towel sheets.
• 1 cup Broccoli Florets
• 1 TBS canola oil
• 2 tsp minced garlic
• 1 tsp Italian Herb Blend
• salt and pepper to taste

Preheat the oven to 375 F.

Slice tofu about 1/4″ thick and place into a non stick sprayed baking dish.

Mix the lemon juice, oil, garlic, herbs, salt and pepper in a small bowl.  Pour on top of the tofu slices.  Add the broccoli in between the tofu.

Bake for 45 minutes. During the last 10 to 15 minutes, increase oven temperature to 425 F or until tofu browns slightly. 

Hope we get some more sunshine tomorrow