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Archive for the ‘Lemon’ 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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Makes 4 servings, 1 pork chop each

  • 4 bone-in pork chops, 1/2″ thick (6 oz each)
  • 1/2 cup Italian dressing, divided
  • 1 pouch Italian seasoned coating mix for chicken or pork
  • 4 cups arugula
  • 1/4 cup finely chopped tomato
  • 1/4 cup finely chopped red onion
  • 8 lemon wedges
  1. Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4″ thickness.  Place chops in large resealable plastic bag.  Add 1/4 cup of the dressing; seal bag.  Shake gently to coat chops evenly with dressing.  Refrigerate 30 minutes to 1 hour to marinate.  Drain chops; discard marinade. 
  2. Preheat oven to 400°F.  Coat chops with coating mix as directed on  package; discard any remaining coating mix.  Place chops in 15x10x1″ baking pan.
  3. Bake 20-25 minutes or until cooked through.  Toss arugula with remaining 1/4 cup dressing; arrange on serving platter.  Top with chops; sprinkle with tomato and onion.  Serve with lemon wedges.

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Makes 4 servings

  • 4 fresh or frozen rock lobster tails (5 oz each)
  • 1/3 cup butter
  • 2 tbsp snipped fresh chives
  • 1 tsp finely shredded lemon peel
  • Lemon wedges (optional)
  1. Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
  2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside.
  3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.
  4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges.

To grill lobster on a charcoal grill: Prepare as above except cook tails directly over medium coals for 6 minutes. Turn; brush with remaining sauce and cook 6 to 8 minutes more or until lobster meat is opaque.

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Serves 4

  • 1 lemon
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh parsley plus extra sprigs for garnish
  • 1/4 tsp dried thyme
  • 1/4 tsp dried marjoram
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 skinless, boneless chicken breasts (about 6 oz each)
  1. Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside for garnish. Grate the other side of the lemon to make 1 tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.
  2. In a large bowl, combine the grated lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap and chill for 30 minutes or overnight if you have time.
  3. Preheat a griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving the marinade. Cook the chicken until cooked through, about 10 minutes on each side. Brush with the reserved marinade 2 to 3 times during the first 15 minutes of cooking. Sprinkle with the reserved lemon strips and serve garnished with parsley sprigs

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Serves 5

  • 1/2 cup Caesar dressing
  • 1/3 cup Worcestershire sauce
  • 2 tbsp butter or stick margarine
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 1/2 tsp black pepper
  • 1 tsp hot-pepper sauce
  • 5 bay leaves
  • 3 garlic cloves, minced
  • 2 lb large shrimp
  • 1/3 cup dry white wine
  • 10 (1 oz) slices French bread baguette
  • 10 lemon wedges
  1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil.
  2. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done.
  3. Serve with bread and lemon wedges.

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Makes 4 servings

  • 1 box (16 oz) angel hair pasta
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp fresh oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes
  • 1 cup white wine or chicken broth
  • 1 lb shrimp, peeled and deveined
  • 1 lemon, cut into 6 wedges
  1. Cook pasta according to package directions. 
  2. Meanwhile, in a large skillet, heat olive oil over medium-high heat; add onion and garlic.  Cook, stirring, until lightly golden, about 3 minutes.  Stir oregano, basil, red pepper flakes and wine into onion mixture.  Bring sauce to a simmer; cook, stirring occasionally, for 3 minutes. 
  3. Add shrimp to skillet; cook just until shrimp becomes firm and pink, about 3 minutes.  Drain pasta in a colander; transfer to a large serving bowl. 
  4. Add shrimp mixture to pasta; toss lightly to mix.  Squeeze juice of 2 lemon wedges over top.  Serve hot; put remaining lemon wedges on the side. 

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Serves 4

  • 2 slices Italian bread
  • 2-4 garlic cloves, chopped
  • juice of 1/2 lemon
  • 1/2 tsp Dijon mustard
  • salt and pepper to taste
  • 1 to 2 cups freshly grated Parmesan cheese
  • olive oil
  • 4 anchovy fillets (optional)
  • dash Worcestershire sauce
  • 1/3 cup olive oil
  • 2 head romaine lettuce
  • 1 egg yolk
  1. Croutons: Remove crust from bread and cut into 1″ cubes.  Toss into a bowl with olive oil to coat.  Place on cookie sheet and toast under broiler until just brown. 
  2. Dressing: Using a fork, mash garlic and anchovies into a paste in a large wooden bowl.  Stir in lemon juice, Worcestershire sauce, mustard, egg yolk.  Whisk in olive oil; season with salt and pepper. 
  3. Salad: Tear lettuce into bite-sized pieces, place it into a bowl and add the Parmesan cheese and croutons.  Toss well with dressing. 

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