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Archive for the ‘Lemon Juice’ Category

Serves 4

  • 4 boneless, skinless chicken breasts (5 oz each)
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 egg
  • 2 tbsp water
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • lemon slices for garnish
  1. Place chicken breasts between 2 sheets of plastic wrap or waxed paper; pound to 1/4 inch thickness with a rolling pin or meat mallet. 
  2. On a sheet of waxed paper, combine flour, salt and pepper.  In a large shallow bowl, beat together eggs and water. 
  3. Dredge chicken breasts in flour mixture, one at a time, to coat lightly on both sides.  Dip chicken in egg mixture to coat on both sides; let excess drip back into bowl. 
  4. In a large skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat.  Add chicken to skillet, in batches if necessary, using remaining oil if needed.  Cook, turning once, until browned and cooked through, about 6 minutes.  Transfer to a plate; keep warm. 
  5. Just before chicken is done, melt remaining butter in a small skillet.  When butter begins to foam, add lemon juice; swirl to mix.  Pour lemon butter over chicken.  Garnish with lemon slices.

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Serves 6

  • 6 bone-in chicken breasts (about 8 oz each)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can (14 oz) unsweetened coconut milk
  • 2 tbsp brown sugar
  • 2 tbsp fresh basil leaves, crumbled, or 2 tsp dried basil
  • 1 tbsp curry powder
  • 2 tsp light soy sauce
  • 2 tsp lemon juice
  • 1/4 cup heavy cream
  • 3 tbsp raisins
  1. Preheat oven to 450°F.  Season chicken breasts with salt and pepper. 
  2. Arrange the chicken in a single layer in a shallow baking dish.  Roast until chicken is browned and cooked through, about 30 minutes. 
  3. While chicken is roasting, in a large skillet, combine coconut milk, brown sugar, basil, curry powder, soy sauce and lemon juice.  Bring to a boil over high heat, stirring.  Reduce heat to medium-low; simmer, stirring for 10 minutes.  Whisk in heavy cream. 
  4. Transfer chicken breasts to serving plates.  Spoon sauce over and sprinkle each serving with some raisins.

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Serves 4

  • 1 pint large strawberries
  • 4 kiwis
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp orange liqueur or orange juice
  • pinch of cinnamon
  • 2 tbsp sliced almonds
  1. Rinse the strawberries and pat dry with paper towel.  Cut or pull out of the leaves as well as the hulls of the strawberries with a paring knife.  Peel kiwis with the knife. 
  2. Cut the strawberries and kiwis into 1/4 inch thick slices.  Arrange the fruit in overlapping layers on a serving dish. 
  3. In a small bowl, mix the lemon juice, honey, liqueur, and cinnamon until blended to make the orange dressing.  Drizzle the fruit with the dressing.  Cover the salad and refrigerate for 1 hour to let the flavors develop. 
  4. Toast the almonds in a dry skillet over medium heat until golden brown.  Set aside.  Before serving, sprinkle the almonds over the fruit. 

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Makes 6 servings

  • 6 medium skinless, boneless chicken breast halves
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. butter
  • 1 14-oz. can unsweetened coconut milk
  • 1/3 cup cold water
  • 1 Tbsp. cornstarch
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup snipped dried apricots
  • 1 tsp. finely shredded lemon peel
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 3 cups hot cooked rice
  • 1/3 cup golden raisins
  • 2 green onions, thinly bias sliced
  1. Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.
  2. In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
  3. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Serve chicken with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions.

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Makes 4 servings

  • 8 ounces dried bow tie and/or wagon wheel pasta
  • 2 medium avocados, halved, seeded, peeled, and coarsely chopped
  • 6 slices bacon, crisp cooked, drained, and crumbled
  • 2/3 cup chopped fresh basil
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/2 cup finely shredded Pecorino Romano cheese
  1. Cook pasta according to package directions. Drain.
  2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese.

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Makes 6 servings

  • 1/2 cup olive oil
  • 2 tbsp blackened steak seasoning
  • 2 tsp garlic powder
  • 1 large onion, thinly sliced
  • 6 boneless pork loin chops, cut 1″ thick
  • Corn-Mango Salsa (recipe follows)
  • steamed green and yellow beans (optional)
  1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well.  Add onion; mix well.  Add chops; seal bag and turn to coat chops.  Marinate in the refrigerator for 12 hours or overnight. 
  2. Drain chops; discard marinade.  For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14-18 minutes or until done (160°F), turning once halfway through grilling.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chops on grill rack over heat.  Cover; grill as above.  Serve chops with Corn-Mango salsa and, if desired, green and yellow beans. 

Corn-Mango Salsa:

  • 2 ears fresh sweet corn
  • olive oil
  • 1 medium mango, seeded, peeled and finely chopped
  • 1/2 cup finely chopped red sweet peppers
  • 1/4 cup chopped sweet onion
  • 1/4 cup fresh lemon juice
  • 2 tbsp cooking oil
  • 2 tbsp snipped fresh mint
  • 1 tbsp snipped fresh cilantro
  • 1/4 tsp salt
  1. Husk corn and brush with olive oil, coating all sides.  Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. 
  2. Remove from grill; cool.  Cut kernels from ears.  In a bowl, combine corn kernels, mango, red sweet pepper, sweet onion, lemon juice, cooking oil, fresh mint, fresh cilantro and salt.  Toss gently to mix. 

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Makes 4-6 servings

  • 3 garlic cloves
  • 4 anchovy fillets, chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp Dijon mustard
  • 1/2 cup olive oil
  • 1 tsp olive oil, for greasing
  • 2 cups basic polenta
  • hot vegetable oil, for deep frying
  • 2 large heads of romaine lettuce, halved lengthwise
  • 1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
  • 1/2 cup pine nuts, lightly toasted
  • 1 1/2 oz shaved Parmesan cheese
  • salt and freshly ground black pepper
  1. For the dressing: In a food processor, chop the garlic and anchovies.  Blend in lemon juice and mustard.  With machine running, gradually blend in the 1/2 cup oil.  Season with salt and pepper. 
  2. For the polenta croutons: Prepare polenta according to package directions.  Coat a small baking sheet with olive oil.  Transfer the hot poletna to the baking sheet, spreading it evenly to form an 8x5x3/4″ thick rectangle.  Cover and refrigerate until cold and firm, about two hours. 
  3. Cut the polenta into 3/4″ cubes, then pat dry with paper towels.  Add enough vegetable oil to a large, heavy frying pan to come 1 inch up the sides of the pan.  Heat over high heat.  Working in batches of 10, carefully add the polenta cubes in the oil one at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. 
  4. Using a slotted spoon, transfer croutons to a paper towel-lined plate to drain excess oil. 
  5. For the salad: Prepare a charcoal or gas grill for high heat or preheat a ridged grill pan over high heat.  Grill the lettuce until lightly charred, about 2 minutes per side. 
  6. Cut the lettuce into bite-size pieces.  In a large bowl, combine the warm grilled lettuce with the sun-dried tomatoes, pine nuts, and Parmesan cheese.  Toss salad with enough dressing to coat, and season to taste with salt and pepper.  Scatter warm polenta croutons over the salad and serve. 

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