Diva Inspiration


La Diva Cucina (shhh..I have the HUGEST crush on her!) posted this meal using Meyer Lemons.  Next day, guess what? I’m at the grocery and, lo and behold, MEYER LEMONS.  I knew it was time to try something new.

That night I (mostly) replicated the meal.  I used boneless, skinless chicken breasts (because that’s what I had in the fridge) and baby carrots (because my local store does not carry rainbow carrots: in fact, I’ve never seen them before.) and then made Parmesan green beans.

I don’t know if my sauté pan will go into the oven, so I put everything into a casserole after the browning. (Plus, Ryan will do the dishes if I cook, so who-the-heck cares how many pans I use. Right?)  I wish I would have browned the chicken more and got some more “carmelization” on the carrots before throwing it all in the oven, but it was FANTASTIC.


I must say, however, I was a bit disappointed in the lemons…I don’t think I could tell a difference between the Meyers and straight-up lemons?  (Perhaps my palate was fatigued?)

Again, it was a great dish, and my family loved it, too.  Thanks, La Diva! 


  1. Oh, how delicious! I need to give this a try!
    I have a mini Meyer lemon tree on my patio that has yet to give me any lemons but if it ever does, I'll give this a shot!
    As for your palate...too much tequila in Mexico, perhaps? ha!

  2. it looks like it should taste good.

  3. Did you cook enough for me too? Your meal looks wonderful!
    Dee Dee

  4. That looks so good! My MIL has a Meyer lemon tree in her yard and I can't really taste a difference either.

  5. I remember a taste test between key limes and regular limes. Cook's Illustrated made pies and had their tasters test them. No recognizable difference and bonus, not paying the price for key limes and not having to deal with tiny little limes. I'm betting it's the same way with Meyer Lemons.

    By the way, good job on the "Cook using every pan in the house" method. Work it girl.