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Posts Tagged ‘lemon’

  1. Poppy Seed Lemon Cake

    April 19, 2013 by erinRD

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    Something about citrus makes me think Spring.

    Refreshing.

    I love the combo of poppy seeds and lemon.

    Poppy Seed Lemon Cake
    Adapted Smitten Kitchen originally from Food & Wine

    2/3 cup sugar
    8 large egg yolks (yes — you read that right!)
    1 large whole egg
    1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
    2 teaspoons lemon extract
    1/2 cup all-purpose flour
    1/2 cup cornstarch
    Pinch of salt
    2 sticks (1/2 pound) unsalted butter, melted and cooled a bit
    1/3 cup poppy seeds

    Directions:
    1. Preheat the oven to 325°F
    2. Butter and flour an 8-inch fluted Bundt or tube pan generously. (This cake very much wants to stick. Don’t let it!) Butter the dull side of a 10-inch piece of foil.


    3. With an electric mixer, beat the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes. Beat in the lemon zest and lemon extract.


    4. Sift the flour and cornstarch over the egg mixture and fold in along with the pinch of salt with a rubber spatula. At medium speed, beat in the butter, then beat in the poppy seeds.


    5. Pour the batter into the prepared pan and cover tightly with the buttered foil. Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester inserted in the center of the cake comes out clean. Remove the foil and let the cake cool in the pan on a rack for 15 minutes.


    6. Invert the cake onto the rack and let cool completely before serving, at least 30 minutes. Dust powdered sugar over the top and serve. Serves 16.

    Nutrition Notes: Poppy seeds come from poppy flowers and like any seeds, poppy seeds are high in fiber and also rich in minerals such as iodine, magnesium, manganese, copper and zinc! Load up!

    Taste Test: This cake is really dense but that’s what I loved about it. It was not fluffy at all but it was different than your average cake. The poppy seeds gave it such a nice crunch and my friend Jess said she ate a piece the following morning warmed with butter. Yum!

    Look here for what to do with all those extra egg whites!

    Enjoy!

    Category Breakfast, Cake, Dessert | Tags: ,,, | No Comments

  2. Meyer Lemon Chicken

    February 28, 2013 by erinRD

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    Adapted from Cooking Light Magazine

    Meyer Lemon Chicken
     
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    Author:
    Serves: 6

    Ingredients
    • 2 skin-on, bone-in chicken breast halves, halved crosswise
    • 2 skin-on, bone-in chicken thighs
    • 1 teaspoon kosher salt, divided
    • ¾ teaspoon black pepper, divided
    • Cooking spray
    • 2 tablespoons olive oil, divided
    • 1 pound small red potatoes, quartered
    • 1 Meyer lemon, cut into ¼-inch-thick slices and seeded
    • ¼ cup finely chopped shallots
    • 4 garlic cloves, thinly sliced
    • ½ cup dry white wine
    • ½ teaspoon chopped fresh thyme leaves
    • 1 cup unsalted chicken stock, divided
    • 1 teaspoon cornstarch
    • 2 tablespoons fresh Meyer lemon juice
    • 2 tablespoons butter
    • 1 tablespoon fresh parsley leaves

    Directions
    1. Preheat oven to 400°.
    2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.
    3. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with ¼ teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
    4. Return potatoes and lemon slices to pan. Add ⅔ cup stock, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining ⅓ cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.

    Nutrition Information
    Serving size: 6 Calories: 327 Fat: 19.5 Unsaturated fat: 5.8 Carbohydrates: 16 Fiber: 1.8 Protein: 18

     

    I usually don’t use chicken thighs, but they gave this dish so much flavor!

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    Category Chicken | Tags: ,,,, | No Comments

  3. Honey Lemon Bars

    January 7, 2013 by erinRD

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    Adapted from Gina’s Skinny Recipes

    For the crust:
    3/4 cup whole wheat flour
    3/4 cup all-purpose flour
    2/3 cup light brown sugar (not packed)
    1/4 cup cornstarch
    1 Tablespoon grated lemon zest
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 stick + 2 Tablespoons unsalted butter, cut into bits and chilled
    2 Tablespoons fat free Greek yogurt

    For the filling:
    1 cup honey
    2 large eggs, lightly beaten
    2 large egg whites, lightly beaten
    4 Tablespoons whole wheat flour
    1/4 teaspoon kosher salt
    2 teaspoons grated lemon zest
    2/3 cups fresh lemon juice
    2 Tablespoons powdered sugar, for dusting on top

    Directions:
    1. Preheat the oven to 350° F.
    2. Prepare an 9×13 pan by lightly spraying the inside of the pan with baking spray before lining it with sheets of aluminum foil folded to fit inside.  This is so you can get the bars out after they are cooked, so don’t skip this step. Cut the sheets long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting into squares.  Spray the inside of the foil lined pan with baking spray.
    3. For the crust: In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined.  Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer.


    4. Bake until evenly browned about 25 minutes.  Cool the crust on a metal rack for at least 15 – 20 minutes.  Reduce the oven temperature to 325°F.
    5. Prepare the filling by whisking together the eggs, honey, lemon zest, flour and the salt in a medium bowl. Stir in the lemon juice and pour over the cooled crust.  Bake until filling is set, about 25 minutes.
    6. Cool completely before lifting the bars out of the pan with the foil.  Cut into 18 squares and dust with confectioners sugar.

    Makes 18 bars.

     

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  4. Basil Feta Chicken

    July 30, 2012 by erinRD

    This was inspired by one of Wholesome Husband’s favorite dishes – chicken saltimbocca. I realized that I had a ton of fresh basil instead of sage, which is used in the saltimbocca recipe. Peaking in my fridge, I found this great feta cheese that I bought at Costco. So I figured I would go with that and this recipe turned out amazing!

    ~16 fresh basil leaves (0.4-0.5 oz)
    4 boneless, skinless chicken breasts (1 lb total weight)
    3 ounces prosciutto, thinly sliced
    3 ounces fresh feta cheese, crumbled
    1/4 c seasoned bread crumbs
    1 lemon, quartered

    Directions:
    1. Preheat the oven to 375. Line a baking pan with tin foil.
    2. Place the four chicken breasts in the baking pan and press about four basil leaves into the top of each breast. Lay the slices of prosciutto over the top of the basil.


    3. Crumble the feta cheese on the chicken and top with bread crumbs.


    4. Bake about 15 minutes or until chicken is cooked through. Garnish with lemon wedges to squeeze over the top. Serves 4.

     

    Delicious and simple! Enjoy!

    Category Uncategorized | Tags: ,,,,, | 3 Comments

  5. Lemon Shortbread Cookies

    February 14, 2012 by erinRD

    Happy Valentine’s Day!

    Hopefully your sweetie got your something special. Wholesome Husband and I usually don’t exchange gifts or anything. But this year he decided to take me to my favorite breakfast spot this coming Saturday – Prasino, and then he scheduled a much needed prenatal massage for me! My back has been killing me lately. I’m 6 1/2 months pregnant so it’s only going to get more and more uncomfortable.

    The other night, Wholesome Husband finally felt our little boy kick! He cried. It was the sweetest thing ever!

    I think seeing him hold our little boy will only intensify my love for him even more! <3

    These cookies are simple to make with a small ingredient list and they are delicious! The dough might seem a little dry, but make sure to pack it well into the baking pan and it will be perfect once it’s baked!

    2 sticks butter, room temperature
    2 cups cake flour
    3/4 cup confectioners’ sugar
    1/2 teaspoon baking powder
    1/2 teaspoon lemon extract
    1 lemon, zested

    Directions:
    1. Preheat oven to 325 degrees.
    2. Combine all ingredients into a bowl and knead with hands until incorporated.
    3. Press dough into ungreased baking pan.
    4. Bake for about 20 minutes, or until lightly browned. Don’t over bake! Icing optional! Makes 24 cookies.

    Nutrition Notes: Cake flour makes for a softer cookie than all-purpose flour. Cake flour has a lower protein content than all-purpose flour and it is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and that makes it more smooth and velvety in texture. Cake flour is perfect for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.

    Taste Test: Rich and delicious! These remind me of the shortbread cookies at Panera!

    Hope your love day is fantastic!

    Category Uncategorized | Tags: ,,,,, | No Comments

  6. Lemon Blueberry Loaf

    January 25, 2012 by erinRD

    Adapted from Smitten Kitchen

    There’s something magical about blueberries and lemons. They go together and always make for a delicious dish!

    1 1/2 cups + 1 Tablespoon all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
    1 cup plain greek yogurt
    1 cup plus 1 Tablespoon sugar
    3 large eggs
    2 teaspoons grated lemon zest (approximately 2 lemons)
    1/2 teaspoon pure vanilla extract
    1/3 cup canola oil
    1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
    1/3 cup freshly squeezed Meyer lemon juice

    Directions:
    1. Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
    2. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.
    3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.

    Slowly whisk the dry ingredients into the wet ingredients. 4. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

    Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
    5. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
    6. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool and serve. Serves 12.

    Nutrition Notes: Meyer Lemons are kind of a cross between a lemon and an orange, which makes them fabulous to use in desserts.

    Taste Test: Perfect for breakfast or dessert! I love the citrus flavors during the winter!

     

    Category Uncategorized | Tags: ,,,, | 2 Comments

  7. Tuscan Lemon Chicken

    July 13, 2011 by erinRD

    Happy Wednesday! Half way to the weekend!

    Tuscan Lemon Chicken
    Adapted from Ina Garten

    1 pound boneless skinless chicken breast
    Kosher salt
    2 Tablespoons 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 teaspoons 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 2 or 3 times while marinating.
    3. Place olive oil in a pan and add chicken to brown. Cover and cook throughly.
    4. 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 lemon halves.

    Taste Test: Tangy and delicious!

    Category Uncategorized | Tags: ,, | No Comments

  8. Pesto Salmon Green Bean Pocket

    June 6, 2011 by erinRD

    This weekend was wonderful – filled with a concert, beautifying my hair, making t-shirts for my 5K with my BFF, relaxing, buying bikes and going on a nice long bike ride!

    I have really missed having a bike. I haven’t had one since college. We went about 14 miles and felt really good – ready to keep increasing that. Biking is also awesome cross training for running!

    Now on to the food! ;)

    Pesto Salmon Green Bean Pocket
    Adapted from PreventionRD

    3 cups fresh green beans. rinsed and trimmed
    1 lemon
    2 (6 oz) wild salmon fillets, skin on
    2 Tablespoons pesto
    non-stick cooking spray
    sea salt and freshly ground black pepper, to taste

    Directions:
    1. Preheat your oven to 400 and recruit a helper.

    2. Cut the lemon in half. Pull out a sheet of aluminum foil, about a yard long, and fold it in half to give two layers. Spray the bottom with non-stick cooking spray.
    3. Put a handful of green beans in the middle of the foil. Lay a salmon fillet, skin side down across the beans.

    4. Spoon over pesto and squeeze over juice from one of the lemons, and season with salt and pepper. Pull the aluminum foil edges together and scrunch them up to seal the pocket.


    5. Repeat these steps to make the second pocket and place both on a baking sheet.


    6. Put the baking sheet into your oven and cook for 25-30 minutes. Remove the pan from the oven and let it stand for a minute before carefully unwrapping it.

    Serves 2.

    Nutrition Notes: Green beans contain a wide variety of carotenoids and flavonoids that have all been shown to have health-supportive antioxidant properties. They are a great source of vitamin C and manganese, and bone-building vitamin K, vitamin A, fiber, potassium, folate and iron. In addition, green beans are a good source of magnesium, calcium, phosphorus, and copper. Phew! Have I convinced you to incorporate these into your diet yet?

    Recent surveys have shown that 60% of all commercially grown green beans are produced in the United States. Large amounts of green bean acreage are found in Illinois, Michigan, New York, Oregon, and Wisconsin. Make sure to stop at those great Famers Markets and pick up some locally grown green beans!

    Taste Test: This was the easiest dinner to prepare. Throw everything into the tin foil and put it in the oven and you’re set – LOVE IT! A healthy and easy weeknight meal! I’m in!

    Do you enjoy bike riding?


    Category Uncategorized | Tags: ,,,, | 1 Comment

  9. Salmon Pasta Salad

    May 19, 2011 by erinRD

    Some of my friends and Wholesome Husband and I are going to see Bridesmaids tonight! It looks hilarious! Can’t wait! I’m so glad tomorrow is Friday. I think I say that every week but this past weekend so cold and rainy! I couldn’t do anything in my yard. I still have to weed, plant my garden and bring all my plants outside! I feel behind!

    I made this dish a few weeks back and I’m just getting to posting it now but it’s perfect for the warmer weather (hopefully) coming soon!

    Salmon Pasta Salad
    Slightly adapted from An Edible Mosaic and PreventionRD

    8 oz (1/2 lb) small whole wheat pasta
    2 1/2 cups fresh broccoli, broken into florets
    1 small yellow onion, thinly sliced
    1 clove garlic, minced
    1 1/2 Tablespoons fresh dill, minced (or 1 1/2 tsp dried dill), divided
    1 bay leaf
    8 oz (1/2 lb) salmon fillets
    5 scallions, minced
    1 Tablespoon capers, drained and chopped
    1/2 cup 0% Greek yogurt
    1/4 cup low-fat mayonnaise
    1 lemon, juiced
    1 teaspoon coarse ground mustard
    3 Tablespoon fresh parsley, minced
    Salt and pepper, to taste

    Directions:
    1. Cook pasta to al dente according to package directions. During the last 2 minutes of cooking, add broccoli to cook along with pasta; drain and cool completely.


    2. Spray small skillet with non-stick spray and put yellow onion, garlic, 1/2 tablespoon minced fresh dill (or 1/2 tsp dried dill), bay leaf, and a pinch each of salt and pepper.
    3. Add enough water to coat the bottom of the skillet by about 1/2 inch. Bring water up to a gentle boil; add salmon and turn heat down to a gentle simmer.


    4. Cover skillet and cook until salmon is opaque and flakes easily with a fork (about 5 minutes), being careful not to overcook. Transfer salmon to a paper towel-lined plate to drain water; cool, then cut into bite-sized pieces. Discard onion mixture.


    5. In a large bowl, combine remaining 1 tablespoon minced fresh dill (or 1 tsp dried dill), scallions, capers, mayo, Greek yogurt, lemon juice, Dijon mustard, parsley, 1/3 tsp salt, and a 1/8 tsp black pepper.


    6. Stir in pasta and broccoli, and then fold in salmon. Taste and season with additional salt and pepper as desired. Chill. Serves 5 – 2 cups per serving.

    Taste Test: This refreshing salad would be perfect on a warm summer day…whenever summer decides to visit Chicago!

    Category Uncategorized | Tags: ,,,,,, | 1 Comment

  10. Panko-Crusted Salmon

    April 29, 2011 by erinRD

    Happy Friday everyone! Let the weekend begin!!

    Panko-Crusted Salmon
    Adapted from Annie’s Eats

    2/3 cup panko breadcrumbs
    2 Tablespoons finely minced fresh parsley
    1 teaspoon lemon zest
    ½ teaspoon kosher salt
    ½ teaspoon ground black pepper
    3 Tablespoons olive oil, divided
    4 (6 oz.) salmon fillets, skin on
    2 Tablespoons Dijon mustard
    Lemon wedges, for serving

    Directions:
    1. Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 1 Tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.


    2. Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.


    3. Heat the remaining 2 Tablespoons olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)


    4. Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges. Serves 4.

    Nutrition Notes: Wild caught salmon is better for you and contains more Omega-3′s over farm raised salmon. This is because the wild salmon is found in colder waters where that extra fat is necessary to protect them! Unfortunately most of the fish in your grocery store is farm raised and wild salmon is much more expensive. But salmon is also high in other benefits vitamins and minerals: vitamin D, selenium, protein, and heart-healthy niacin and vitamin B12 and a good source of energy-producing phosphorus and heart-healthy magnesium and vitamin B6!

    Taste Test: This was delicious! There are so many ways to make salmon but I usually do salt pepper and dill and throw it in the oven. But this was so good! It is my new favorite way to make salmon!

    I also picked up some of this at Costco!

    It was really good! You stick it in the microwave for 90 seconds and it’s done. I love having these on hand when I don’t have time to cook up some rice or quinoa or any other type of grain.

    Enjoy!

    Category Uncategorized | Tags: ,,,, | No Comments

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