Tag Archives: lemon

Grilled Lemon Chicken with Feta Rice

Once again, I’ve been missing. I’ve been home for two weeks over the last two months so I really haven’t been able to cook much, hence not really able to post. Last week, I was away for work and while I was gone, my power went out for two days due to a storm. While I was kind of happy to not be suffering through 90 degree weather without air conditioning, I wasn’t happy about having to toss out everything in my fridge, including tons of frozen chicken breasts, a whole carton of eggs, an unopened bottle of coffee creamer and a whole box of turkey burgers. Not a good feeling. I wasn’t in the mood to cook this weekend so I decided to bring you a dish I made before I headed out of town: Grilled Lemon Chicken with Feta Rice.

Chicken breasts are marinated quickly in a little lemon juice, oil and garlic before being grilled until perfectly cooked. A quick side of precooked brown rice, lemon juice, oil, feta, and basil is the perfect bite to accompany this chicken. I have to tell you, this was one of the best things I have made in a long time. And I make a lot of really good food. There was just something about this. Not just the amazing flavor but also the incredible ease. Take about a perfect summer dinner. Make it!

IMG_3978

Combine chicken, 2 tablespoons lemon juice, 1 teaspoon oil, and garlic in a zip-top bag; turn to coat. Let stand 5 minutes.

IMG_3974

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper; grill 6 minutes on each side.

IMG_3976

While chicken cooks, heat rice according to package directions. Combine remaining 2 tablespoons lemon juice and remaining 2 teaspoons oil in a bowl, stirring with a whisk. Add rice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, feta, and basil; toss.

IMG_3977

Serve rice with chicken.

IMG_3979

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Advertisements

White Bean Spread

When you are eating healthy, you need healthy snacks, right? So you buy some baby carrots to have on hand to snack on here or there but after a while you just want to dunk it into some creamy or cheesy dip. Carrots are my quickest go-to when it comes to quick-grab veggies but sometimes, I just can’t eat another one plain. And since I hate cooked carrots more than anything and don’t particularly care for light dressings, I’m left to find myself another way to eat these little guys. Luckily for me, I usually have cans of beans on hand so when I came across this recipe for White Bean Spread, it was like an aha moment.

Canned cannellini beans are whirled together with nothing more than lemon juice, fresh thyme, salt and pepper, producing a fiber and protein-filled snack. This vegetarian dip is simple but complex in flavors and one of the easiest things you can make. The lemon juice gives it a real vibrancy and the thyme shines through subtly. I didn’t process the beans all the way so I could have some chunky bites here and there (for those of us who like lumpy mashed potatoes) which made this feel more like a small meal than a snack. This dip is thick and only gets thicker if you put it in the refrigerator but can easily be thinned out with water or additional lemon juice. If you are sick of hummus, give this fresh dip a try.

8

Combine beans, oil, lemon juice, thyme, salt and pepper in a food processor.

6

Process until smooth.

7

9

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Family Circle magazine

Green Pesto Sauce

I’m a real sucker for pesto but it’s one of those sauces that I don’t like to buy (I think it’s better when it’s fresh) yet I never make it at home, even when I have a bunch of basil.  Pesto is so full of flavor and so easy to make that it’s just silly that I don’t make it more. It’s good on any meat, pasta, veggie, pizza, sandwich or even eggs. When I came across this recipe for Green Pesto Sauce, I wasn’t sure what to think since it’s made with fruit juice but one day at the store, I found myself looking at bottles of Naked juice and decided to give this pesto a try.

Basic pesto ingredients of basil, parmesan cheese, olive oil, garlic, and nuts (I used sliced almonds because I had them on hand) are combined with parsley, green fruit juice and lemon juice which add other layers of flavor. This isn’t your basic pesto so the hint of sweetness from the fruit juice may not be your cup of tea. And while I prefer regular pesto, I was pretty surprised with the interesting and unique flavor of this.

DSC05058

In a food processor or blender combine all ingredients. Cover and process or blend until almost smooth.

DSC05056

DSC05057

Serve at once atop steamed or roasted potatoes or vegetables or cover and chill up to 2 days. Stir in additional juice to desired consistency.

DSC05059

Additions:  None

Omissions:  None

Substitutions:

  • Sliced almonds
  • Shredded Parmesan cheese

Overall Rating:  Like It

Source:  Better Homes & Gardens magazine

Lemon-Horseradish Dip

I keep forgetting how much I like horseradish.  It’s one of those things that I eat and think Why haven’t I been eating this on my turkey sandwiches my whole life?  But then I’ll go and have another turkey sandwich and still forget to pull out the horseradish.  So when I had a friend coming over and nothing in the way of appetizers to prepare quickly, I was reminded of this good old standby.  And since I usually have Greek yogurt and lemons in my refrigerator, this Lemon-Horseradish Dip pretty much could have made itself.

Plain non-fat Greek yogurt is mixed with horseradish and lemon zest.  Can’t get much easier than that.  This is a light unassuming dip that will perfect for those moments when you need something really quick.  It’s great for dipping whatever you have on hand also – vegetables, crackers, or chips.  This recipe was on a page from Real Simple magazine about uses for Greek yogurt and I’ve now made each one.  Check out the other recipes for quick and easy dips here:

Sweet Raspberry Dip

Spinach-Pesto Dip

DSC04339

The ingredients:

DSC04337

In a small bowl, mix together the yogurt, horseradish, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper.

DSC04338

Serve with chips and vegetables if desired.

DSC04340

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Real Simple magazine

%d bloggers like this: