Posts Tagged ‘lemon’

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Citrus Cream Cheese Cake

May 18, 2018

Lemon and limes are extra special as the weather moves from winter to spring and summer. They are bright and wonderful additions to your dishes. The cake itself reminds me of a pound cake, and you get lots of citrus sunshine through the glaze in particular.

IMG_0035

You will need:

  • 1 c + 1 T unsalted butter, at room temperature (divided)
  • 8 oz reduced fat cream cheese (or regular), at room temperature
  • 2 c sugar
  • 4 eggs, at room temperature
  • 2 t vanilla extract
  • 2 limes, zested and juiced (divided)
  • 2 lemons, zested and juiced (divided)
  • Pinch of salt
  • 1 c all purpose flour
  • 1 c whole wheat flour
  • 1 3/4 c confectioners’ sugar

Then you will…

  1. Preheat your oven to 325 degrees. Prepare a Bundt pan or cake pan by greasing with a nonstick cooking spray.
  2. Beat together 1 cup of the butter and the cream cheese until smooth, light and fluffy.
  3. Add the eggs and sugar. Beat until well combined with the butter-cream cheese mixture.
  4. Beat in the vanilla, half of the citrus zests, and a pinch of salt.
  5. Mix in the flours until just combined.
  6. Spread the batter into the prepared pan and bake until a toothpick in the center comes out clean, about 45 to 60 minutes.
  7. Allow to cool 10 minutes before removing from the pan.
  8. In a small mixing bowl, whisk together the confectioners’ sugar with the remaining of the citrus zests and juices until smooth.
  9. Melt the remaining tablespoon of butter and whisk into the glaze.
  10. Drizzle over the top of the cake until you have as much as makes you and your taste buds happy.
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Greek-Style Roast Leg of Lamb

January 28, 2018

20171224 Lamb Roast 02

This lamb recipe so easy and yummy! We made it over the holidays for one of our bigger family meals, and there were almost no leftovers.

You will need:

  • 4 lb leg of lamb
  • 1 T sea salt
  • 2 t black pepper
  • 6 cloves of garlic, half cut into slivers and half chopped
  • 2 T fresh rosemary, chopped
  • 2 T fresh thyme
  • 2 t dried oregano
  • 1/3 c olive oil
  • 1 T Dijon mustard
  • 1 t paprika
  • 1 lemon, zested and juiced

Then you will…

  1. Place the lamb in a roasting pan with a raised rack. Season with the salt and pepper.
  2. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.
  3. In a small bowl, mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, and the lemon juice and zest.
  4. Pour the marinade on top of the lamb and gently rub into the lamb.
  5. Cover the lamb loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Remove from the refrigerator an hour before cooking and throw away the plastic wrap.
  7. Preheat your oven to 425 degrees.
  8. Pour enough water into the pan to cover the bottom without touching the lamb.
  9. Roast the lamb for 20 minutes, then reduce the heat to 350 degrees.
  10. Roast an additional 1 1/2 to 2 hours, adding more water if needed, until the lamb reaches 145 degrees (medium rare) to 160 degrees (medium).
  11. Remove the lamb, cover with foil, and allow to rest for 15 minutes before carving.
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Honeyed Pork Schnitzel

December 6, 2017

20171106 Honey Schnitzel 02

I am a sucker for all types of German food, like schnitzel. This one has a fun honey-lemon glaze for a sweet and sour effect.

You will need:

  • 2 T flour
  • 1/2 t salt
  • 1/2 t pepper
  • 4 pork cutlets (~4 oz each)
  • 2 T olive oil
  • 1/4 c lemon juice
  • 1/4 c honey

Then you will…

  1. On a large plate, mix together the flour with the salt and pepper.
  2. Add the pork, one piece at a time. Flip to coat and set aside on a clean plate.
  3. Heat a large nonstick skillet over medium heat with the olive oil.
  4. Cook the pork 3-4 minutes on each side or until juices run clear.
  5. Remove the pork and set aside.
  6. Add the lemon juice and honey to the skillet.
  7. Cook and stir until starting to thicken, about 3 minutes.
  8. Return the pork to the pan and toss to coat. Allow to cook another 2-3 minutes or until heated through.
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Lemon Meringue Pie

November 9, 2017

20171027 Lemon Pie 05Lemon meringue is one of my mom’s most favorite types of pie. I was missing her the other afternoon, and we had friends coming over for dinner. One thing led to another and soon we had a lemon meringue pie for everyone!

You will need:

  • 1 pie crust
  • 5 large eggs, split into yolks and whites
  • 1 1/4 c sugar
  • 1/4 c cornstarch
  • 1/4 t salt
  • 1 1/4 c water
  • 1/4 c whole milk
  • 1 lemon, zested
  • 1/2 c fresh lemon juice
  • 2 T unsalted butter, cut into four pieces
  • 1/2 t cream of tartar
  • Pinch of salt
  • 1/2 t vanilla
  • 3/4 c powdered sugar

20171027 Lemon Pie 04

Then you will…

  1. Line a 9-inch pie plate with the pie dough, trimming the edge if needed.
  2. Lightly prick pie dough all over with a fork, then chill for 30 minutes.
  3. Preheat your oven to 375 degrees.
  4. Line the pie crust with aluminum foil and fill with raw rice.
  5. Bake until the sides are set and edge is just turning a pale golden color, about 20 minutes.
  6. Carefully remove the foil and rice; return pie crust to the oven and back until the pie crust is golden, another 10-20 minutes.
  7. Meanwhile, whisk together the yolks in a small mixing bowl.
  8. In a medium saucepan, whisk together the sugar, cornstarch and 1/4 teaspoon salt.
  9. Gradually add the water and milk, whisking until smooth.
  10. Bring to a boil over medium heat, whisking frequently as the mixture begins to thicken.
  11. Remove from heat.
  12. Gradually whisk about 1 cup of the hot mixture into the yolks to temper the yolks.
  13. Then whisk the yolk mixture back into the saucepan.
  14. Whisk in the lemon zest and lemon juice and simmer, whisking constantly, for 3 minutes.
  15. Remove from the heat and whisk in the butter until incorporated.
  16. Cover the surface with wax paper to keep warm and prevent a film from forming.
  17. Remove the crust from the oven and reduce temperature to 350 degrees.
  18. In a large mixing bowl, beat the egg whites with the cream of tartar, a pinch of salt, and the vanilla until they hold soft peaks.
  19. Keep beating and add the powdered sugar gradually, until the meringue holds stiff, glossy peaks.
  20. Pour the lemon curd filling into the prepared pie crust.
  21. Spread the meringue on top of the lemon curd filling, covering completely.
  22. Bake until the meringue is golden, about 15 minutes.
  23. Cool completely on a wire rack for at least 2-3 hours before serving.

20171027 Lemon Pie 01

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Homemade Blue Cheese Dressing

October 19, 2017

Feeling ambitious or extra chef-y? Making your own blue cheese dressing at home is super simple and quite delicious. This goes especially great with Baked Chicken Wings.

You will need:

  • 1/2 crumbled blue cheese
  • 1/4 c sour cream
  • 1 T lemon juice
  • 1/4 t Worcestershire sauce
  • Up to a 1/2 c heavy cream
  • Salt and pepper to taste
  • A few splashes of your favorite hot sauce

20170906 Blue Cheese Dressing

Then you will…

  1. In a small mixing bowl, combine together the blue cheese, sour cream, lemon juice, and Worcestershire sauce.
  2. Slowly mix in the heavy cream until you reach your desired consistency.
  3. Season with salt and pepper and hot sauce to taste.
  4. Allow to sit at least 15 minutes before serving so that the flavors can meld together.
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Pasta with Sausage, Peas and Ricotta

September 3, 2017

We are always looking for new ways to build a pasta dinner. This is combination of sausage and tender peas with spice from crushed red pepper flakes is excellent with the creamy and bright whipped lemon ricotta. Just add your favorite dried or fresh pasta for a lovely dinner. We used our fresh arugula pasta, and it was an great pairing.

You will need:

  • 1/4 c pine nuts
  • 1 c ricotta cheese
  • 1 lemon, zested
  • 1/3 c + 3 T grated Parmesan cheese, divided
  • 3 T olive oil, divided
  • 1 lb mild Italian sausage, out of its casing
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 c frozen peas
  • 1/2 c favorite stock (I used beef because it was on hand)
  • 1/4 t crushed red pepper flakes
  • 1/2 t salt
  • 1 lb pasta
  • Pepper to taste

20170523 Pasta with Peas 04

Then you will…

  1. Toast the pine nuts in a medium nonstick skillet over medium heat, stirring often, about 4-5 minutes. Remove from heat and set aside.
  2. In a medium bowl, whisk together the ricotta with the lemon zest, 3 tablespoons of the Parmesan, and 1 tablespoon of the olive oil. Set aside.
  3. In a large nonstick skillet, heat the remaining olive oil over medium heat.
  4. Add the sausage and saute 5-6 minutes until starting to brown, breaking it up as you stir.
  5. Add the onion and garlic. Saute until the onion softens and turning golden, 3-5 minutes.
  6. Add the peas, stock, red pepper flakes, and salt. Mix together.
  7. Lower the heat to medium-low and allow the sauce to simmer and reduce, while you cook the pasta.
  8. Cook the pasta in salted water according to its instructions. Reserve 1/2 cup of the cooking water for the sauce when you strain the pasta.
  9. Stir the pasta and Parmesan into the sauce.
  10. Add the pasta water, a little at a time, until your sauce is the desired consistency and coats the pasta.
  11. Season with fresh pepper to taste.
  12. Serve the pasta and sauce topped with some of the ricotta and pine nuts.
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Lemon Mushroom Chicken

July 24, 2016

20160722 Lemon Chicken 01

We made this chicken dish for a visiting friend, who was eating dairy-free and gluten-free food. Even my cheese-loving husband said he would enjoy having it again! We served it with zoodles (fresh zucchini noodles) for a wonderfully light summer dinner.

You will need:

  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 8 oz baby bella mushrooms, sliced into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 1 lemon, zested and juiced
  • 3/4 c lite coconut milk
  • Pinch of red pepper flakes

Then you will…

  1. Pat the chicken dry and season both sides with salt and pepper to taste.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Sear the chicken breast on one side, about 2 minutes.
  4. Flip the chicken and move it to one side of the pan to continue cooking.
  5. Meanwhile, add the mushrooms and garlic to the other side of the pan. Stir and allow the liquid from the mushrooms to cook off, about 5-6 minutes.
  6. Add the asparagus, lemon zest and juice, coconut milk and red pepper flakes. Stir.
  7. Flip the chicken to coat it in the pan sauce.
  8. Allow to simmer for 2-3 minutes before serving.
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