Lemon Pepper Chicken, Herb Rice, Roasted Vegetables, and Cookies

Chicken breast marinated in fresh lemon juice and black pepper, sauteed until golden brown, served with fresh herbed rice, and roasted onions, peppers, squash, and fresh herbs, for a light and delicious healthy lunch. Prepped up a batch of the famous Aunt Aggie’s Cookies in fun sea colors for Teddy’s birthday.

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Hi everyone, Elsie Jensen here. Today we are going to make um a lemon pepper chicken with oven roasted veggies with fresh herbs, some herby um rice, and then we’re going to whip up a batch of Aunt Aggies for to well tomorrow because tomorrow is Teddy’s birthday and we’re going to do kind of like a sea themed birthday for him. So let’s start by getting our rice rinsed up. So, I have 1 and 1/2 cups of jasmine rice. And I’m going to just pour it into my strainer here. And we’re going to give it a good rinse. Um, just it ends up better in product when you rinse it. So, give it a good mix. Get all that kind of powdery stuff off of it. There we go. Give it a little shake. And then we’re going to add it to our pot. I have two and a4 cups of water in my pot over here already. And we’re going to add in our rice. Pull one of those away. There we go. And then I’m going to turn my back burner onto a high because we need to bring it to a nice boil. And we’re going to add just about a teaspoon of butter in there. [Music] And a spoonful of chicken bullion. You could use uh chicken broth if you wanted to. I’m just going to use chicken bullion. This is going to give it a nice kind of slightly savory tasting. And then we’re going to add some fresh herbs to it. Um uh so we’re going to chop those up in just a second. I do have my burner going. Okay. So, our herbs that we’re going to be using today, I’ve got oregano. And this is going to be both for our rice and for our roasted vegetables. So, let’s pull off the leaves off of our oregano. Here we go. Try to get any of those like stems off because we don’t want those in our little herb medley. And I find just kind of like pulling them down um off of them works the best. There we go. But you can’t beat fresh herbs. Today we actually uh went out to Home Depot this morning and we got a bunch of fresh herbs for our garden because my um containers are supposed to be delivered tomorrow. So, I’m super excited. So, I’ve got our oregano and then we’ve got some fresh basil. So, in a couple of weeks, I’ll be able to harvest them. When you know, buy your fresh herbs, you can’t really start harvesting right away because they need to mature a little bit, fill out a little bit before you start harvesting them, but we’ll be there in just a couple weeks and that will be nice. So, this is our fresh basil we’re adding to our oregano. And this is going to go also with our rice, but also in our roasted veggies. And then I’ve got a good helping of fresh parsley here. Again, we’re going to take off all these little stems, but it’s lovely. I will say the basil has a very nice kind of fragrant smell to it, but it will add up nicely and it will pair, I will say oregano, basil, parsley are going to pair really nicely with the lemon pepper chicken. Um, so I’m trying to keep kind of those like profiles tonight like together and very lovely. You have a question. How long do you have to wait to pick parsley, basil, and dill? Um, I wait until you’ve got a good head on it, like where you you’ve got plenty of flowers blooming or leaves, I should say, blooming, not necessarily flowers, because if you pick it when there’s not enough, then it really struggles to thrive because just like with trees, the leaves are where the plants are going to get their nutrients. And if you pick them all and leave just a little bit left, it won’t thrive as well. So, I wait until there’s a generous amount and then I pick them up. But when I also buy, I buy several plants at a time so that I’m not overh harvesting any one plant. And by the end of the summer, you’ll have a huge amount. And then it will be much easier to kind of harvest them. There we go. So, we’re going to just mince all of these up together. And then we’ll also have some green onions. But it’s like my little window plants never do well. Even though I have them in like direct sunlight and I try to water them, I forget to water them all the time. I’m terrible with watering house plants. Um they never just thrive as well because they’re they don’t grow as much and then I just end up overpicking them and then they just really struggle to keep growing. Here we go. So, we’re just going to do a nice kind of fine nice mince on it. And then I’m going to give a good mix around. And then I’m going to put about a good handful. This is about a four of a cup of our mixed herbs into our broth over here, our chicken broth with the rice. And once this comes to a nice boil, we will turn it down to low. And then we’ll let it simmer for about 25 minutes until it’s nice and fluffy. Okay. And now we’ve got some green onions. I’ll throw a little bit of green onions in there as well. I’m going to use the top of the green onions. I’m going to throw in there. And the bottoms they’re going to go with our roasting up. But I’m just going to peel off some of these darker green parts that aren’t as nice because they’ll be a bit chewy. So, we’ll just add these. These will give a lovely onion flavor in it. So, throw these in there as well. And then the rest, the lighter stuff will go great in the oven because um it’s a bit more aringent. And so when I roast them, do a quick roast on those veggies, the flavors will mellow out a little bit. Here we go. Okay, so we’ve got our fresh herbs. Bring these to the [Music] side. And then we’re going to chop up one yellow onion. And going to just take off this whole outer skin because it’s just chewy and doesn’t cook up quite as nice. I’m going to put this right over here in the trash. Get rid of those. And then I’m not going to do a super small dice on it because these are roasted veggies and I do like kind of bigger onions on them when I roast them. So, I’m kind of aiming for like a square size about that big. So, just kind of cut them in thirds both ways. I’m going to add these over to my tray. And then I’ve got a orange pepper. We’re going to cut off. And then we’re going to kind of deseed it. Pull out any of it. And then with the top, you no need to waste it. Just pop the stem out. And then you’ve got more to use. And again, I’m going to kind of do bigger kind of dicing on it. Um just like the uh onions because these are going to roast up nicely. And we’re going to have them I’m going to roast them in my oven on my air fryer setting at 425. But if your oven doesn’t have an air fryer setting, you can do convection bake at about 450. So convection bake is always about So 450 gives a like a hot air cook of around 425. Um it’s just about 25° uh kind of cooler. Here we go. We got our big ones in there. And then I have a yellow squash and a zucchini. And I’m going to just cut off the ends. And we’re going to kind of cut these in half. And then I’m going to do slightly thicker chunks. If I sauté in a pan, I typically do thinner, but in the oven, I’m going to do just a slightly thicker cut. That way, it keeps its shape a little bit better. Same thing if you’re like kind of grilling them on the grill, you want a slightly thicker cut so it keeps its shape. and cut off the ends of our yellow squash. We’ll do the same. There we go. And again, put that. And now we’re going to add these over to our tray. We’re going to add our fresh herbs in. Some some garlic and a little bit of garlic salt as well. and some olive oil. And then we’ll be ready to pop these in the oven. So, let’s get this right here. Let’s get our big pile of fresh herbs cuz we’re going to want to toss them all together. And I will say the fresh herbs make the roast vegetables much nicer um than dried herbs. But if that’s all you have, uh dried herbs are still delicious. We’re going to add about a let’s see see what pops out. About a there we go a teaspoon and a half of garlic for our roasted vegetables which we’ll be serving with our lemon chicken and our herby rice. And then I’m going to add in about I want to say two tablespoons of olive oil. And then let me grab my garlic salt and pepper over here real quick. A little bit of garlic salt. About I want to say a teaspoon to a teaspoon and a half. And then about a half a teaspoon of black pepper. And now this is the fun part. We’re going to get in there with our hands and we’re going to really kind of coat all of our vegetables here. making sure they get coated in all those herbs as well as um the oil. And then break apart any big chunks of onions you see. That way they’ll roast up a bit nicer. But the key is to really cover those vegetables up so they have all those really delicious flavors in them. And then you’re going to want to spread them out and try to not have any of them on top of each other. There we go. But this is going to be absolutely lovely. Kind of a refreshing meal. It feels and anytime I go to the store to get gardening stuff, I’m like, “Oo, spring, summer, fresh.” Going to give my hands a quick wash because they are herby now. And then we’re going to head to the oven. And we’re going to place these in the oven to start roasting at our 425 on our air fryer setting. If you don’t have an air fryer, you could do um 450 at convection bake, which also kind of pushes the air around like an air fryer. Um or if you don’t have that, you could just do 450 at the bake setting, too. Just might need to cook them a little bit longer. Okay. So, um we’ll probably pop those out. I’ll put them in for about 15 minutes. Set my timer and they are around that. Luckily with vegetables, you’ve kind of got a wiggle room um for where they’re done. But let’s start prepping up our chicken for our things. So, I’m going to pull my garlic salt and my olive oil back over here. We are going to do a lovely lemon pepper chicken. So, before I cut into the chicken, let me cut my lemon up. And then I’m just going to cut my two chicken fillets in half. You know, just cut right through there. You always want to go against the grain when you’re cutting the chicken because it actually is going to lead for a more tender chicken. It may not look as pretty, but it will be tender going against the grain. Here we go. And do the same on this one. And I always like to also just kind of butterfly my chicken in general and cutting it all the way through because it’s easier to cook up when it’s nice and thin versus it’s thicker. And if you want it even thinner, you can um hammer it out if you wanted to, but shouldn’t need to. And then just cut off. I got a little bit of fat here, so I’m just going to cut that off. There we go. Throw this away. Okay. And I’m give my hands a quick wash. Okay. And now we are going to season up our chicken. Get it all prepped out because I’ll have one hand for turning and patting and the other one will be for doing all that stuff. So, we’re going to be using some onion powder, uh, garlic salt, woristersher, um, sauce, lemon juice, and black pepper. And those are going to all kind of work really well together. The lemon juice and the worster sauce are both going to give a nice tenderization to the chicken, and the lemon will, of course, give the nice little brightness to it. So, I always like to just prep up everything that way I can kind of keep my hands uh as clean as possible. So, nice little drizzle of the worst shirt. Then we’re going to go over with our lemon juice. Say no worries about the seeds because we’re going to be putting them in a pan. Here we go. And you can always, you know, I will say never have too much uh lemon juice on there will just add a nice ripe flavor. Some um gar or onion powder. This will give it a little savory flavor. Let’s give a little pause over here because our rice has a lovely boil on it now. So, I’m going to give it a quick stir and then we’re going to put our lid on and turn it down to low so that it can start steaming up and getting nice and fluffy. So, all the way down to low. Perfect. Okay. So, we have a nice coating of onion powder. Now, we’re going to do garlic salt. And then, we’re going to do our pepper. And this, you don’t want to skimp out on this. So, we’re a nice little sprinkle over it. You have a question. What’s in the rice? The rice has um fresh basil, fresh oregano, fresh parsley, green onions, a little bit of chicken bullion. Um so it will be a nice kind of herby chicken rice. Okay, we’re going to flip these over. We’re going to do the exact same on the other side. So worashershure sauce, lemon juice, onion powder, garlic salt, and black pepper. And it’s about I probably used altogether about a teaspoon and a half for all of them of the black pepper. Now, some of it, you know, when you fry it up on the pan will stick um there. But this will be absolutely lovely on the lemon pepper. It will kind of cut through the acidity of the lemon and give you that both kind of, you know, spicy and tangy at the same time. So, now that my hand we have seasoned them up, let’s wash them again. Always got to wash your hands a lot with chicken. Okay. And let’s start prepping up our pan to um do a fry in. Put about two tablespoons of olive oil because this is a big pan. So, I do want to have a nice kind of coating on it, but you don’t need to have your whole bottom coat it. And then we’re going to let it warm up. There we go. And while this is warming up, we’re going to start working on our aunt Aggies. So ant Aggies are like my family’s favorite um cookie. They’re like so simple, a mix between a sugar cookie and a butter cookie. This recipe has been in like the family since like the 1800s. So, uh it’s been around the block for a while and it is always a hit. So, we’re going to make um some ocean kind of colored ones cuz Teddy is having like kind of an ocean themed birthday tomorrow. We’re going to go to the aquarium restaurant and um you know, he loves that. He’s been very big into it right now. You can ask him. He knows the difference between all of the whales and the sharks and gets mad at you if you name them wrong. You know, he’ll bring up a whale and he’s like, “What whale is this?” And I’m like, “I don’t know.” Oh, and I once I said I think I called one a humpback and it was like a sperm whale. And he was like, “No, you’re wrong.” And I was like, “I would guess.” He’s very very into ocean animals right now. Okay, so I’m doing a double batch of these cookies because these are like the best cookies to have in your freezer as like a backup. So, I always make big batches of them so that whenever I my kids want cookies or asking for it, I can just pull out a log and cut it up and then bake them because they only take seven minutes to bake. So, we are making a double recipe which will make about four logs of cookies. So, we’re going to start with um four sticks of butter or also the same as two cups of butter. I will say normally room temperature butter works better, but I don’t. These are not room temperature. They’re semi soft, but not room temperature. But we’re going to cream them up with three cups of sugar. So, we’re going to put them in here. And I’m using my paddle attachment on my KitchenAid. We’re going to let those kind of cream up. Hopefully, we don’t get any escapes. I need sugar, flour, baking soda, cream of tartar. Got my measuring things, and then food coloring. So, it’s like six ingredients. It’s egg yolks, butter, sugar, flour, baking soda, cream of tartar. Super super simple recipe. Okay, we’re going to add in three cups of sugar. So one, two, and three. You have a question. What does the cream of tartar do? It is a binder in these cookies. So it helps keep them together, which um since they are cut cookies, we put them in the freezer. It kind of holds their shape in there um more so than if it was a straight um no cream of tartar in it, then it would run out. So, it’s kind of like a thickener. So, I’m going to just push some of this butter that is on my blade down. And then I think we’ll be able to drop our first bits of chicken also into our um pan over here. So, we’re going to let those cream right over here. And now we have our oil should be nice and hot. We’ll do our little drip test, which is I always way to know it’s nice and hot. You put it in there and it sizzles right away, which means you know you’re ready. And we’re going to put our chicken in here. We’ll just do two at a time because I don’t think I can get all four in there easily. We’ll get a plate to pop these out when they’re done. And let’s go check out our creaming. We’re going to push it down. There we go. And I will say this is a recipe where the stand mixer works really well on it. I will say there’s some recipes I’ll do with a hand mixer or by my hand with a spoon. This one it really works well because you kind of need to really cream those ingredients together. And if you don’t have room temperature butter, it needs a little bit more work. Here we go. Okay, now we need to separate because this recipe only calls for um yolks, no whites. This gives it a very rich texture to it. That’s why I said it’s kind of like a hybrid between a sugar cookie and a butter cookie. Not as sweet as a sugar cookie, um but not quite as rich as a butter cookie like or a shortbread cookie, but like a happy middle. So, we’re going to separate our six eggs. So, I just always crack my egg back and forth and then put it here. I always say there’s like this water bottle technique where you can like put it in there and then you squeeze the water bottle and it sucks up the yolk. I always feel like I just end up popping my yolk doing it that way. So, I’ll do my the way that I was taught by I will say Mrs. Robinson. She was like my daycare teacher when I was a kid or whatnot. Like I went to this place when I was a kid and then I went to their after school program there and it was just like a little inhome place growing up and we always made like baked goods and we had tea parties and she’s the one who taught me how to separate eggs. There we go. We got one last one and then we’re going to give our chicken a quick flip. There we go. So, we’ve got our yolks and our eggs separated. There we go. Got a nice little brownish sear on them. That’s when you get from using a nice kind of hot oil when you went there. and make sure your pan really like heats up. Because if you don’t put it in there hot, what happens is you’ll get a tougher meat that dries out versus doing a kind of a quick pan sear is going to be golden. Okay, take this out. And now we’re going to add our yolks to our mixture and let them kind of cream in. Put all of that in there. Perfect. This is also going to give your dough a nice kind of yellow color to it. But it’s creaming together lovely. Give it a little quick rinse. Perfect. And then we are going to add in 2 tepoon of cream of tartar and two teaspoons of baking soda. And again, this is a larger. This is a double batch. I’m going to use my half teaspoon because it’s the only one that fits in my cream of tartar. So I’ll do four half teaspoons here. So one, two, three, four. Okay. And these are going to be again for my aunt Aggies, which is just again a family favorite um cookie in there. And we actually have, I believe, this recipe posted on the link on our page somewhere, so you should be able to find it there. Plus, we’ve made this several times. And then two teaspoon of baking soda. We’re going to give that a good cream. Blend all those [Music] together. And while we’re doing that, let’s check out our chicken over here. They should be just about ready. Beautiful. You got this nice golden sear on it. Beautiful. And now we’re going to add our next one into the pan. And this is our again our lemon pepper chicken where we seasoned with fresh lemon juice, onion powder, garlic, salt, wishes sauce, and pepper. Get these searing up. Awesome. Okay. And now all we have to do is we have four cups of allpurpose flour. We’ll add it in. And then it’s going to be time for us to hand mix in our um dyes. And you can always I say I always dye them because it’s just makes them more fun. We do them for all the holidays, but you can always just leave them. They’re kind of creamy color. Um and you know the same flavor just not as much fun. So we’re going to put four cups of allpurpose flour in. Here we go. Yeah. question. Could you add chocolate chips to the recipe? You know, I believe you could add probably mini chocolate chips. Um cuz big regular chocolate chips would probably be a bit too big, but mini would work well. And I think it would turn out just fine because it is a freeze cut cookie. So, I don’t see how that would mess it up. I’ve never done it, but I feel like you could easily do that. Our um veggies are beeping. So, we’re going to go grab those out of the oven. We’ll let our mixer churn while they’re doing that. Beautiful. You see how that air fryer gives it that nice kind of crispy look on it? These are going to be delicious and perfect with our herby rice and our lemon chicken. Okay, let me put these right here. There we go. Okay. So, again, we have our zucchini, our yellow squash, onions, and an orange bell pepper that we seasoned with fresh oregano, fresh basil, fresh parsley, fresh green onions, garlic, onion um or garlic salt, and all that jazz and pepper. And they’re just going to be delicious with our herby rice. Let me flip this chicken. And then we are going to dye up our things. There we go. Nice, beautiful sear. I can move this out of the way now. But that’s going to be so delicious. Okay, now for our food coloring thing. Now, sometimes I will say if you do the food coloring, you might have to add a little bit more um flour to it if you use a lot of the liquid food coloring versus the gel food coloring. Here we go. Get it out. It is a thicker dough, so think of it kind of like a play-doh, but it is lovely. Now, you could use it just like this and have it be uh plain and just roll it into your logs. Let me wipe my counter top off real quick. Got a little bit of flour on here. Here we go. And then I’ve got my what I call my crazy collection of food coloring. I have so many like half used jars and I always just keep buying new ones and opening them up. Uh, you know, it’s a little cray cray. Yeah, I have a question. What temperature do you bake them at? You bake them at 350 for 7 minutes. So, they they have to be frozen at least like four to six hours. So, I can cook I’ll probably cook up a batch of them tonight and then um we’ll do it there. But, they can stay in your freezer for like 3 to four months as long as you have them in an airtight thing. And you just take them out, let them sit for about five minutes, and then you slice them up and you bake them. They’re so good. So delicious. There we go. My kids love the dough just in it of itself. So, I’m going to divide this up. I’m trying to just think of what colors. I think we’re going to do maybe two types of blue and then a green. And I don’t know. I feel like those would be good ocean kind of themed ones. maybe a yellow kind of like the sand. So, but I always like to mix up the colors. And so, I’m going to just kind of divide it up into four little balls here. Doesn’t have to be perfect because again, we’re going to be mixing them into together to kind of give a really cool marble effect. Okay. So, I always start with making a little well in each one because you’re going to have to hand mix your colors. Okay, I’m going to turn my chicken down just a sniggle. And we’re going to start with yellow. I find the liquid ones work a little bit better than the gel, but I have all sorts of variety. So, we’re going to do yellow in this one. Do a couple good things. And then we’re going to mix this guy up. I just always close it there. And I will say when hand mixing, start with your lighter colors first because it’s going to dye up your hands and of course your countertop, but it will wipe off. But you want to get a good amount of rich color in here. It’s a messy thing, but it will it will be worth it for the end product. They always bake up a little bit brighter, too. There we go. But that way, what I’ll do is I’ll go from yellow and then I’ll do green next and then I’ll do blue and then a dark blue. And that will mix my colors together nicely where I don’t have to necessarily wash my hands between each color mixing. But this is I will say if you have kids at home, my kids love to help with this part. You can also put on if you don’t want to get your hands a little bit dyed, just put on some uh like gloves and that will work. So here we go. We’ve got our yellow one mixed up beautifully. So, got that. Now, we’re going to do our green. Let’s see. I’ve got some neon green here. Let’s find another green. Again, lots of random greens here. I like the neon green, so we’ll add a little bit of yellow to it as well. Kind of feels like neon green is your seaweed color. Now, we’re going to squeeze it together. And then we’ll knead it in. I’ll say there we go. You see how it comes together. Some colors incorporate better. I will say blues and greens are harder to mix in than yellows, oranges. Reds mix in really well. I think it’s just what they use. There we go. Do maybe a bit more green. But then we’ve got to do a quick pause and we’re going to take off our chicken in just a second. So I’m going to throw in a couple more squeezes of green. We’ll get another one. See, always running out. But let’s take a quick pause. We’ll just beautiful. We got our chicken here. Nice. Lovely. Beautiful. So I’m going to give my hands a quick rinse. Now we’re going to mix in the rest of our colors while our rice cooks up. Our rice should be just about done in a few minutes. Okay, let’s find Let’s try Got some neon green here. Get it nice and strong. I will say certain colors you need to add a bit more dye to get the colors to come out because you want them to be vibrant. They do bake up a little bit brighter but not a huge amount brighter. There we go. There we getting a good green out of that. And this I will say we did for Easter we did lovely pastels like pink, blue, purple. I think we did like a pale green or yellow. So, here we’ve got our green and now we’re going to do our blues. We’re going to do a dark blue and then a pastel kind of blue. So, there should be our pastel blue. We’ll mix that together. And you said out of the two food colorings, you could not recommend the gel one. I don’t think the gel works as well as it doesn’t give you as vibrant of a color. I think the liquid one gives you more of a vibrant color. Um, but I will say the gel is less messy. And so maybe, you know, you can also I will say sometimes I mix the colors in with my mixer um as well. Like if I’m doing really big batches at like Christmas, I’ll do like a quadruple batch and then I’ll mix in because I’m doing just red and green. But when I’m doing smaller batches, it’s kind of hard to do them in my mixer. You have a question. What kind of cookies? If you just go over. Yes. So, we call these Aunt Aggies, and they are like a mix between a sugar cookie and a like a butter cookie. So, they’re not as sweet as a sugar cookie, and they’re not as um like rich as a like a shortbread type butter cookie, but it’s like a happy medium. And then we’re going to do a dark blue on this one. There we go. See, this is the liquid one. And do you see how it just like the yellow was a liquid one and it instantly came out with the colors out nice and bright. I hope I’m My thing is I’m just doing it to make Teddy happy. He’ll be excited to have the little ocean things. I got this really cool like 72 inch blowup shark that he’s going to get as like one of the presents and then they’ll bring it over to my parents house because they have a pool and he’ll be able to play out with it because it’s kind of like an inflatable shark for the pool and I think he’s going to love it. Okay, here we go. That’s a six foot shark. That is It is a six foot. I know. My husband just realized how big it was. It may be a little ridiculous, but guess what? You’re only turned four once in your life, and you’re allowed to be ridiculous. That’s the teacher in me. All right, let me give my hands a quick rush. They’re still a little blue, but that’s okay. I’m going to be making blue frosting later today anyways. So, okay. Now, what we’re going to do is we’re going to put these out in a log and then I will uh plate up our lunch because our rice is just about done. So, I always do this in a press and seal. It’s like my favorite because it seals it up and then you can um put it in like a ziplockc baggie if you want. So, let’s slide this out of the way and I’m just going to show you how we do one and it makes kind of a cool. So, we’re going to take all four colors. And this is you can I’m going to do my favorite way of doing it. So, you just kind of break it up into little bits. Pick some from here. And this is going to give like a really cool tie dye effect to your cookie. So, it will have little bits of all the colors in it, but it will make it look as if you like swirled them all together. Here we go. And then you’re just going to start and kind of do a wrap. This is why I said the press and seal works really well. Clean wrap can work as well. And then you twist up the ends. And then you’re just going to smush them all together. And then when you do when they freezes up and you slice it, you’ll have that really cool tie-dye effect in each one, which will be perfect for like doing the really cool ones. You could also do individual colors if you wanted or you can also do like logs and where you have like four little colors in each one. But this one I think makes the prettiest, most unique one. Okay, let’s check on our rice because I think we are ready to serve up lunch. There we go. Look at that. Nice fluffy. I’m going to give it a good stir. We’ve got our beautiful kind of our chicken, fresh herb rice that we’ll have with our roasted veggies and lemon chicken. So, let me get out a plate and I’ll show you how we’re going to serve it up. Let’s get our spatula. Okay, so we’re going to take our herby rice, just kind of spread it out. And this is our herb roasted vegetables that we had with um oregano, fresh basil, fresh um parsley and thyme or and uh green onions. And then we’re going to add our chicken breast on top. And voila, we have our delicious kind of perfect springy summer meal of lemon pepper chicken that we’ve marinated in fresh lemon juice and pepper with our roasted oven roasted veggies that are in fresh herbs and then our fresh herb rice. So, kind of just a nice healthy overall um thing. And then of course right over here we have our Aunt Aggie’s dough that we are making up right now. We made up our first log and anything. But guys, thank you so much for joining us. Don’t forget to like and subscribe. I try to do live cooking shows every single day, show you what I’m making for my family. Hopefully teach you guys something along the way. Um so definitely don’t forget to like and subscribe. Um I also upload all of my videos to the link on our page so you can always access um any of them, re-watch them, cook along with me again. Um, and then we do offer a membership if you want um, access to more recipe cards, kind of exclusive videos, a little bit more about our family and kind of all that jazz. But again, thank you so much for joining us here today. Don’t forget