Tuscan Lemon Chicken

See More Chicken Recipes

 

Ingredients

 

1 3 ½-pound chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

 

 

 

 

 

 

Directions

 

1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup.

 

 

2. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.

 

 

3. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.

 

 

4. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown.

 

 

5. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking.

 

 

6. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

 

 

 

 

Empire Roast Chicken

See More Chicken Recipes

 

Ingredients

 

For the chicken and marinade
• 1.4kg free-range chicken
• 1 heaped tablespoon each
finely grated garlic, fresh
ginger and fresh red chilli
• 1 heaped tablespoon
tomato purée
• 1 heaped teaspoon each of
ground coriander, turmeric,
garam masala and ground cumin
• 2 heaped teaspoons
natural yoghurt
• 2 lemons
• 2 level teaspoons sea salt

 

 

For the gravy
• 1 stick of cinnamon
• 3 small red onions, peeled
• 10 cloves
• 3 tablespoons each of
white wine vinegar and
Worcestershire sauce
• 3 level tablespoons plain flour
• 500ml organic chicken

 

 

 

 

 

 

Directions

 

1. Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate.

 

 

2. Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.

 

 

3. Put another sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.

 

 

4. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn’t get much better.

 

 

 

 

Teriyaki Chicken Salad

See More Salad Recipes

 

Ingredients

 
4 skinless, boneless chicken breast halves
1 cup orange juice
1 cup soy sauce
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 lemon, juiced
3/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic
2 heads romaine lettuce
2 tomatoes, chopped
1/3 cup mozzarella cheese
1/4 cup grated Parmesan cheese

 

 

 

 

 

 

Directions

 

1. Marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.

 

 

2. Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Remove, cool, and cut into strips.

 

 

3. Whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. Allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.

 

 

4. In a salad bowl, combine the lettuce, tomatoes, mozzarella, Parmesan and marinated chicken strips. Pour dressing over salad; toss and serve.

 

 

 

 

Chicken Gyros

See More Wraps Recipes

 

Ingredients

 
Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

 

 

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

 

 

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

 

 

 

 

 

 

Directions

 

1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

 

 

2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

 

 

3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

 

 

4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

 

 

 

Chinese Spareribs

See More BBQ Recipes

 

Ingredients

 
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs

 

 

 

 

 

Directions

 

1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.

 

 

2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.

 

 

3. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

 

 

Tilapia Piccata


See More Tilapia Recipes

 

Ingredients

 

 

2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

 

 

 

 

 

 

Directions

 

1. Season the fish with salt and pepper.

 
2. Heat the oil and butter in a pan.

 
3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

 
4. Add the wine and deglaze the pan.

 
5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

 
6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.

 

 

 

Meyer Lemon Blueberry Baked Oatmeal

See More Soup Recipes

 

Yield: 4 large servings.

 

 

 

Ingredients

 

1 Meyer lemon, zested and juiced
2 cups nonfat milk
2 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1 egg
1/3 cup sugar
2 cups blueberries, fresh or frozen

 

 

 

 

 

Directions

 

1. Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.

 

 

2. Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.

 

 

3. In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.

 

 

4. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.

 

 

5. Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.

 

 

Delicious Lemon Chicken

Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as the base. In this way, the texture of the meat will be tender. Try this lemon chicken recipe tonight, and you’ll be amazed by the first bite!

See More Chicken Recipes

Ingredients
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions

1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

2. Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

3. Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Roasted Cabbage

See More Cabbage Recipes

 

Ingredients

 

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill, you lucky son of a b ;) to 425 degrees.

 

 

 

 

Directions

 

1. Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

 

 

2. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

 

 

3. Cut the head in half on the core..Then cut the halves in half again to make quarters.

 

 

4. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

 

 

5. Wrap each wedge and bake for 20-30 minutes.

 

 

6. I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark.

 

 

7. However, some in the comments have cooked them up to an hour for softer cabbage.

 

 

8. The wedges reheat wonderfull in the oven or the microwave!

 

 

Grilled Lemon Yogurt Chicken

See More Chicken Recipes

 

Ingredients

 

1/2 cup plain low-fat Greek yogurt
1/2 lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8 pieces
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt

 

 

 

 

Directions

 

1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.

 
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

 
3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.

 
4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.

 
5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.

 
6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

 
7. Serve chicken with the yogurt harissa mixture on the side.

 

 

Italian Cream Cheese and Ricotta Cheesecake

See More Cheesecake Recipes

 

Ingredients

 
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 1/2 cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.

 
2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.

 

3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

 

 

Raw Blackberry Lemon Lavender Cheesecake

Makes one 6 inch cake

Ingredients

Crust:
3/4 cup hazelnuts
1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped

Filling:
2 1/2 cups raw cashews (preferably soaked overnight)
1/2 cup plus 1 Tbsp lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp agave nectar
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries

Blackberry puree:
1/4 cup blackberries
1 Tbsp agave nectar

Cream Topping:
1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)

Lemon Bars

See More Lemon Dessert Recipes

 

Ingredients

 
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting

 

 

 

 

Directions

 

1. Preheat the oven to 350 degrees F.

 
2. For the crust: cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Gather the dough into a ball then flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.

 
3. Bake the crust until very lightly browned, about 15 minutes.

 
4. Leave the oven on. While the crust is cooling start making the filling.

 
5. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

 
6. Let cool to room temperature then cut into triangles and dust with confectioners’ sugar.

Green Bean and Shallot Ravioli Salad

See More Ravioli Recipes

Ingredients:

Coarse salt and freshly ground pepper
8 ounces green beans, trimmed
12 ounces fresh or frozen cheese ravioli
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
2 tablespoons sliced almonds, toasted
Juice of 1/2 lemon

Buttermilk-Blueberry Breakfast Cake

See More Cake Recipes

 

Ingredients:

 

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Pink Lemonade Cake

See More Mexican Recipes

 

Ingredients:

 

1 box (18.25 ounce) lemon cake mix
1 3 ounce package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food coloring (optional
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar

 

 

 

Directions

 

Preheat oven to 350. Grease and flour a 10 inch tube pan or bundt pan.

 

2Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate, and milk. Mix until smooth. Poor batter into prepared pan.

 

3Bake at 350 for 50 minutes to 1 hour.

 

4Remove from oven and poke all over with a fork. Immediately pour lemonade glaze over top of cake.

 

5For the lemonade glaze: combine the remainingthawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Quinoa with Corn and Scallions

See More Quinoa Recipes

Ingredients:
4 ears corn, shucked
1 Tablespoon grated fresh lemon zest
2 Tablespoons fresh lemon juice
½ stick (¼ cup) unsalted butter, melted
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups uncooked quinoa
4 scallions, chopped

 

 

Directions:

Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.

 

Remove the corn from the pot and let it cool on a cutting board until it’s easy to handle. Then, using a sharp knife, cut the kernels off the cob.

 

Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.

 

Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.

 

Cook the quinoa in a pot of of boiling salted water per the package directions.

 

Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it’s evenly coated. Season with salt and pepper and serve.

Amy’s Sensational Summer Salad

See More Summer Salad Recipes

 

 

Ingredients:

 
3 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian-style salad dressing
1 Granny Smith apple, cored and diced
2 tablespoons lemon juice
1 head romaine lettuce, chopped
1 avocado, diced
4 ounces feta cheese, crumbled
1 1/2 cups diced fresh strawberries
1 cup dried cranberries
3/4 cup balsamic vinaigrette, or to taste

 

 

 

Directions

 

Place the chicken breasts and Italian dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

 
Preheat an outdoor grill for medium-high heat, and lightly oil grate.

 
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side. Set aside to cool while preparing the Ingredients for salad, then dice.

 
Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately.

Strawberry Lemonade

See More Lemonade Recipes

 

 

Ingredients:

 

1 ¼ lb strawberries, washed & cut in halves, about 4 cups
2 lemons, washed and quartered (use limes to make strawberry limeade)
~ ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries
6 cups of water
Ice
Garnishes: Strawberry slices, lemon slices and/or fresh herbs

 

 

 

Directions

 

Blend the strawberries, lemons and honey with 2 cups of water

 

Strain the strawberry lemon mix, add the additional 4 cups of water through the strainer

 

Taste and add additional honey/sugar if needed

 

Serve cold over ice and garnished with strawberry slices, lemon slices and herbs

Chicken Salad with Bacon, Lettuce and Tomato

See More Salad Recipes

 

 

Ingredients:
3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado – peeled, seeded and sliced

 

 

 

Directions

 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.

 
Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.

 
In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

Heirloom Tomato Salad with Anchovy Vinaigrette

See More Salad Recipes

 

 

Ingredients:

 

1/4 cup extra-virgin olive oil
4 anchovies, minced
1 garlic clove, minced
1 teaspoon finely grated lemon zest
1 medium shallot, thinly sliced
2 tablespoons red wine vinegar
2 large eggs
1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
Fleur de sel
Freshly ground pepper
Flat-leaf parsley, for serving
Marjoram leaves, for serving

 

 

 

Directions

 

In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.

In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.

Bring a small saucepan of water to a boil. Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.

Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.

Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve.

Blueberry Oat Biscuit Cobbler

See More Cobbler Recipes

 

 

Ingredients:

 

1 cup plus 3 Tbsp. white whole wheat flour (I imagine spelt or quinoa flour would work)

1/2 cup rolled oats

3 Tbsp. plus 2/3 cup natural cane sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

5 Tbsp. chilled, unsalted butter, cut into 1/2” pieces

1/2 cup plain greek yogurt

6 cups blueberries (about 2 lbs.)

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

vanilla ice cream or frozen yogurt for serving

 

 

 

Directions

 

Preheat oven to 375′. Whisk 1 cup flour, 1/2 cup oats, 3 Tbsp. sugar, baking powder and salt in a large bowl. Add butter, using your fingers and smush it in to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to overmix.

Combine remaining 2/3 cup sugar, remaining 3 Tbsp. flour, berries, juice and zest in a large bowl. Toss to coat. Pour into 8×8 baking dish (or ramekins). Tear biscuit topping into quarter sized pieces and scatter over berries.

Bake cobbler until juices and thick and bubbling and topping is cooked through and golden brown. 20-25 minutes for ramekins and 40-45 minutes for baking dish. Let is rest at least 45 minutes.

Lemon-Zucchini Loaf with Lemon Glaze

See More Loaf Recipes

 

Ingredients:

 

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon

 

 

Direction

 

1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

 

 

LEMON GLAZE

 

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Lemon Chicken

Ingredients:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Perfect Summer Fruit Salad

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Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Directions
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Crunchy Garlic Chicken

Ingredients
• 1 clove of garlic
• 1 lemon
• 6 saltine crackers
• 2 tablespoons butter
• 4 sprigs of fresh Italian parsley
• sea salt and freshly ground black pepper
• 2 heaped tablespoons all-purpose flour
• 1 large egg, preferably free-range or organic
• 2 skinless chicken breast fillets, preferably free-range or organic
• olive oil

Directions
This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated

To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.

Baked Hummus & Spinach Dip

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Bittman’s Hummus Recipe:

3 cups cooked or canned chickpeas, drained, liquid reserved

1 or 2 garlic cloves

¼ cup olive oil, or to taste

¼ cup tahini, or to taste

Salt and black pepper

3 tablespoons lemon juice, or to taste

Chopped fresh parsley, for garnish

1. Put the chickpeas with ½ cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper. Purée for a minute or 2 until the mixture is very smooth. Add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup. (Refrigerate for up to a couple days or freeze for months.)

2. Transfer the purée to a medium saucepan over medium heat (or use the microwave); heat through while stirring constantly. Add the lemon juice, then taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Serve warm, garnished with parsley.

(Additions: Roasted Red Peppers, Roasted Garlic, Pesto, Chopped nuts, Olives, Cumin, Curry Powder, Chile Paste)

15-Minute Marinated Chicken

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Ingredients
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves

Directions
Combine the first five Ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Japanese Steakhouse Ginger Salad Dressing

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Ingredients:
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions:
1. Combine all ingredients in a blender.
2. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
3. This recipe yields 1 3/4 cups.