Posts Tagged ‘lemon’

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Herbed Asparagus

April 23, 2011

Spring has sprung and that brings one of my favorite veggies in season.I love asparagus! Generally I go super simple with it. A light coating of oil, three to four minutes in the microwave, a squeeze of lemon while steaming hot and serve. As with most vegetables roasting brings out the natural sugars and enhances the flavors. Takes a little more time and effort but well worth the piqued flavor. Grated parmesean was a  tasty twist on my old favorite. Enjoy!

  • 1 lb. asparagus,neatly trimmed
  • 2 T.  olive oil
  • 1 T. butter
  • 2 cloves garlic,very finely minced or crushed
  • 1 t. lemon juice
  • 1 t. crushed rosemary
  • 1/2 t. oregano
  • 1/2 t. basil ( I used the basil found in tubes instead of dry)
  • 1.2 t. white pepper
  • 1/2 t. onion powder
  • 1/2 C. grated parmesean
  • 1/2 t. Weber Lemon Pepper (my fav – your choice!)
  • extra parm and lemon zest to garnish

Pre-heat oven to 350 degrees. In a large saute pan over low medium heat melt butter and olive oil.Saute garlic for about two minutes.DO NOT BURN or you will have to toss this (I know I say this in every recipe with sauted garlic – I cannot stress how  even slightly burned garlic will ruin the taste of your dish).Add lemon juice, rosemary, onion powder, basil, oregano, white pepper,and lemon pepper to the oil and garlic.Saute for one minute.  I wish the page was scratch and sniff- the whole house smelled amazing.

Add asparagus to saute pan and toss very well- coating all pieces with  the savory oil.Saute 5-7 minutes on medium heat for one pound of asparagus

Add the cheese to the pan and quickly toss to incorporate.

Roast in oven uncovered another 5- 7 minutes depending how thick your stalks are ,and how crispy/soft you like them.

Transfer to your serving plate if you have used your saute pan to roast ( I prefer roasting in the saute pan and transfering to a nice clean serving plate).Garnish with a few grates of parm and a few shavings of lemon zest. This took asparagus to the next level for me!

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Lemon Blueberry Bars

January 27, 2011

I love anything lemon! This is  a quick and easy  recipe for lemon bars,with the addition of fresh blueberries mixed in. Just the right amounts of tart and sweet,with that burst of blueberry in each bite.

  • 1 cup all-purpose flour
  • 1/4 cup confectioners’ sugar
  • 1/4 cup butter
  • 3/4 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 4 tablespoons lemon juice
  • 1 heaping tablespoon lemon zest
  • 1/2 pint blueberries
  • 1/3 cup confectioners’ sugar for decoration

Preheat oven to 350

Shortbread Crust: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.

Press flat and even into an 8×8 inch baking dish.

 Bake for 15 minutes.

While baking, make the top layer

Mix 3/4 cup sugar, 2 tablespoons flour, and the baking powder. Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again. Stir in blueberries.

Pour over bottom layer.

 Bake at 350 for 25 minutes. It will be a little jiggly,and lightly browned on top. Cool a little, cut into squares while warm; dust with confectioners sugar.

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Back Door Chicken

November 4, 2010

After hearing about this chicken from so many people I decided to give it a shot myself. This is “my” name for it,but it’s also called Lemon Roasted Chicken,or as a few of my friends fondly call it “Up the Butt Chicken”. It’s simple.It”s moist.It tastes divine. Enjoy my version, in the back door!

  • 1 4-5 lb. roasting chicken
  • 2 medium sized lemons,room temperature
  • 8 cloves garlic,peeled (optional)
  • 3 T. Kosher salt
  • 2 T black pepper.
  • sprinkling of paprika for color
  • cooking twine for trussing

Preheat oven to 350 degrees.

Wash the chicken thoroughly in cold water, both inside and out.  Let the bird sit  a bit to let all the water drain out of it. Dry thoroughly INSIDE and OUT with  paper towels.

Sprinkle a generous amount of salt and black pepper inside the chicken, rubbing it with your fingers.Do the same on the outside.

Wash and dry the lemons. Soften each lemon by placing it on a counter and while pressing down,roll it back and forth on the counter.This pops the sacs inside, making it easier for the juices to release while cooking. Puncture the lemons all over using a sturdy round toothpick.
Place both lemons and garlic in the “back door” of the chicken.

Truss  your bird. Not too tight,or the chicken may rebel and explode all over the oven.Sprinkle lightly with paprika.

My bird had a short neck,so I secured that end with a toothpick.

Flip the bird over and get ready to roast! To save clean up, I elevate the chicken on two u-shaped pieces of foil.Taking a foot or so of foil, roll from the short end and form into a U. Make two.Points facing to make an oval,this makes a nice disposable rack so the bird has air circulating all around. Breast side down to start,it’s time to go into the oven for 30 minutes on the middle rack.

Remove from the oven and carefully turn breast side up. Roast additional 30 – 40 minutes depending on size.Rule of thumb is 20 minutes per pound. A 5 lb.chicken would roast roughly,an hour and forty minutes. This is slightly more than a bird with nothing up it’s butt,and slightly less than a bird stuffed with bread stuffing. When the timer rings,turn the temperature up to 400,and finish the browning which is about another 20 minutes.

Beautifully browned,ready to be carved and served with your favorite sides.Don’t waste those lovely lemony juices,spoon them over the chicken.

I served this with Not My Mother’s Potato Kugel and pea pods with sesame seeds.

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Greek Lemon Potatoes

November 2, 2010

There’s a beautiful little fishing town near us called Tarpon Springs.Primarily Greek in population, this is the place to go for authentic Greek cooking.Good Greek food gives me foodgasms.I can’t say that I have ever tasted anything Greek that I dont at least “like”.On our last trip we tried these potatoes.This was my first time making them.They are a little darker than the ones at the restaurant but every bit as good.

  • 4 large potatoes,any waxy type which means no Idahos
  • 1/2 C. olive oil
  • 3 cloves minced garlic
  • 2 t. dried oregano
  • 1/2 C. vegetable stock
  • 1/3 C. FRESH lemon juice w/ some of the pulp,plus 2 extra tablespoons
  • salt & pepper to taste
Because you are using a thin skinned potato there is no real need to peel them.In the restaurant they were completely peeled. I like the look of partial peeling.It allows for better absorption of the juices than not peeling at all.
Pre heat your oven to 400.Cut the potatoes in eighths.Place them in a 13×9 roasting pan.Pour the oil over them plus 1 T. lemon juice.Toss to coat.Add the garlic,oregano,a few shakes of salt and a little pepper.Toss well. (I use my hands,one of your best kitchen tools) Arrange in a single layer.Bake for 15 minutes.
Remove from the oven and drop the temperature to 325.Reserving 1 T. of lemon juice,pour lemon juice OVER the potatoes.Next, pour the stock in the corner of the pan.allowing it to spread across the bottom.Don’t pour the stock over the potatoes.This is important!!! Bake for 45 more minutes.
Remove from oven.We like them as is, but many like them crisp-if so put them under the broiler for a minute or two but watch them carefully.Sprinkle that last tablespoon of lemon juice over the potatoes and serve.Don’t forget to scape those little bits from the bottom of the pan.There is alot of flavor in them.