Roasted Lemon Chicken with Potatoes!

Ingredients:

• 1.5 pounds Yukon gold potatoes, cut into small pieces
• 6 cloves garlic, smashed and chopped
• 2 tbsp Tuscan EVOO
• Kosher salt
• 1.5 pounds skinless, boneless chicken thighs
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp fresh parsley, chopped
• 4 lemons (2 juiced, 2 cute into wedges)
• 2 medium red onions, halved and thinly sliced

What to do:

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. 
2. Put the potatoes, garlic, EVOO, 1 tbsp water, and 1/2 tsp salt in a large microwave-safe baking dish and toss to coat. Cover the plastic wrap, pierce the plastic in a few places and microwave 8 minutes to partially cook. 
3. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 tbsp parsley and the lemon juice; toss to coat. Set aside.
4. Remove the hot baking dish from the oven; carefully add potatoes and spread in an even layer. Scatter onions on top. Roast until potatoes start to brown, about 12 minutes. 
5. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl, and the additional lemon wedges; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tbsp parsley.

Zesty Lime Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and de-vined
• 2 limes, juiced
• 2 cups rice (white or brown, cooked)
• Salt and pepper
• Lime and pepper spices, 1 tsp
• Red pepper spice, sprinkle
• 1 tsp coconut oil
• 1/2 cup white cooking wine
• 1 10 ounce can of water chestnuts, chopped
• 3 carrots, chopped
• 1 tomato, diced
• 4 garlic cloves, finely diced
• 8 ounces shitake mushrooms, chopped

What to do:

1. In a large skillet, heat the coconut oil on medium high. Add mushrooms, water chestnuts, carrots, garlic, spices, salt and pepper, the juice of 1 lime, and 1/4 cup white wine. Saute for approximately 8-10 minutes, stirring frequently.
2. Add the diced tomato, some salt and pepper, and the remaining 1/4 cup of white wine to the skillet. Put a top on the skillet and cook for approximately 5 additional minutes, stirring occasionally.
3. Add the shrimp, the juice of the remaining lime, and a little more salt and pepper. Stir, recover, and cook until shrimp are done (approximately 3-5 minutes). 
4. Serve on top of rice.