Lynette's Citrus Salad

Here you go Diane!

orange dressing:
1/2 tsp grated orange peel
1/3 C fresh orange juice
2 T red wine vinegar
1/2 C vegetable oil
2 T sugar
1 T Good Seasons dry Italian dressing mix
[we added 1 T mayo to thicken it a bit]

Mix all ingredients in jar and shake. Add orange, avocado, strawberries or grapes, candied nuts, etc. to salad greens.

Lemon Curd

Ingredients

* 5 egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.


recipe: Alton Brown

Lemon Sorbet

Lemon Sorbet

Ingredients

• 1 lemon's peel, finely diced
• 1 cup water
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup carbonated mineral water
• 6 strips of lemon zest, for garnish

Directions

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

(Recipe and image from www.allrecipes.com)

Lemon Cream Pie

Lemon Cream Pie

1 package 8oz cream cheese
2 cups of milk
1 package Jello lemon instant pudding

Soften cream cheese; blend with 1/2 cup of milk. Add 1 1/2 cups of milk and the pudding mix. Beat with mixer until well mixed. Pour into graham cracker crust. Chill 1 hour.

It is as simple as that! ENJOY!

Green Chili Chicken and Lime Soup

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

(Recipe and picture from Jenny Flake at www.picky-palate.com)

*When I made this soup for our recipe night I halved the recipe because I felt like it was going to make too much. I didn't want to waste half a can of tomatoes though so I did put the whole can in and I felt like that was better. So if I made the whole recipe I might do two cans of tomatoes. Also, I didn't know what "Rotel" tomatoes were but it is an actual brand that has chopped green chilies in it. I just found it at Ralph's. I'm sure regular diced tomatoes would work but not as flavorful with the green chilies. Also, I don't like putting shredded cheese in it. I think it's better without it ... and I normally love cheese!! I just don't think this soup needs it.

Arugula salad with lemon parmesan dressing

1/3 cup freshly grated Parmesan cheese

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat. Read More

Lemon loaf

FOR THE LEMON CAKE

1 1/2 cups cake flour

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cups sugar

8 large eggs, at room temperature

1/4 cup grated lemon zest (from about 4 lemons)

1/4 cup fresh lemon juice

2 cups (4 sticks) unsalted butter, melted and cooled

1/2 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP

1/3 cup fresh lemon juice

1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL)

2 cups confectioners' sugar, sifted, or more if needed

4 to 6 tablespoons fresh lemon juice

MAKE THE LEMON CAKESPreheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper. Sift both flours, baking powder, baking soda, and salt together in a medium bowl. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl. Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUPIn a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside. Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

IF YOU LIKE, MAKE THE LEMON GLAZEIn a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature. Read More http://www.epicurious.com/recipes/food/views/Lemon-Lemon-Loaf-350989#ixzz1IFEyHucB

Slow and Steady Wins the Race . . .

Well, sadly, there is no race to be won, but I'm finally getting my little hiney around to posting my recipes after some gentle persuasion from Diane! Forgive my tardiness please - I'll post first from the most recent event.

FRUITS AND NUTS: Chocolate Hazelnut Dipped Fruit 

(from Giada De Laurentiis)

I loved this idea Diane! I especially loved all of the recipes I found as I was looking for the "perfect" one (i.e. the one that involved chocolate!) I even took pictures this time . . .

Ingredients

• 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
• 2 medium bananas, peeled and cut into 16 1/2-inch slices
• 16 (1/2 cup) seedless red grapes
• 1/2 cup heavy cream
• 2 cups (12 ounces) semisweet chocolate chips
• 1 teaspoon vegetable oil
• 1 cup chopped hazelnuts, toasted* see Cook's Note

Directions

Special equipment: 16 (4-inch) skewers or toothpicks

Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers. (You can really use whatever fruit you want . . . but the chocolate and pineapple made a fun combo!)

In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using.

LAUNDRY: Matrimonial Cake (Date Squares)

This recipe is a favorite from my mission in British Columbia, Canada.

 3/4 c. BUTTER 
1 c. Brown sUGAR
1 3/4 c. Flour
1/2 tsp Soda                                   

1 tsp Salt

1 ½ C. ROLLED OATS

3 C. CUT UP DATES (1 LB)

 ¼ CUP SUGAR

1 ½ CUP WATER

* Make date filling, see below.

* Heat oven to 400.cream butter and sugar.

* Mix flour, soda, salt, add in to butter and sugar.

* Fold in rolled oats

* Press half of mix into 13x9x2 inch greased pan.

* Spread with cooled date filling, top with LAST OF CRUMB MIX

* Bake 25 to 30 min, cut into bars.

DATE FILLING: mix dates, sugar, and water in saucepan.

* Cook over medium heat stirring constantly till thickened.

* cold (need not be really cold, just not scalding).

CITRUS: cream CHEESE LEMON bARS

a Family Secret . . .

1 LEMON CAKE MIX                          

2 EGGS                                            

1/3 CUP OIL                                               

8 OZ. PKG. CREAM CHEESE

1 TBSP. LEMON JUICE

 1/3 CUP SUGAR

*COMBINE CAKE MIX W/ 1 EGG AND 1/3 CUP OIL.

*MIX W/ FORK UNTIL CRUMBLY (DO NOT OVERMIX)

*SET ASIDE 1 CUP OF MIXTURE

*PAT REMAINING IN UNGREASED PAN – BAKE @ 350* FOR 15 MIN

* IN A BOWL MIX CREAM CHEESE, 1 EGG, LEMON JUICE & SUGAR.

* SPREAD CREAM CHEESE MIXTURE OVER COOLED CRUST.

* SPRINKLE CUP OF REMAINING CRUST OVER CREAM CHEESE MIXTURE – BAKE ANOTHER 15 MIN.

* LET COOL AND SERVE.

Easy Lemon/Cheese Danish

Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Lemon Orzo Pasta

I basically made up this recipe based on a couple different recipes I found on Food Network and Cooking Light. It is really easy and really good.

Lemon Orzo Pasta:

1 cup uncooked orzo pasta
Juice from 1 medium lemon
1 Tablespoon lemon rind
1 Tablespoon extra virgin olive oil
salt and pepper to taste
1 TB Chopped cilantro
2 TB Chopped flat leaf parsley
1/4 cup of toasted pine nuts

-Cook orzo according to package directions
-Mix together lemon juice, rind and salt and pepper. Whisk in the olive oil.
-Pour over orzo and add remaining ingredients.

-Serve at room temperature

*This is a great side dish, but would make a great main dish if you added chopped chicken.

*You can buy toasted pine nuts at Trader Joes.

Angel hair pasta with lemon and pine nuts

1/4 pound angel hair pasta

3/4 teaspoon minced garlic

2 tablespoons olive oil

2 tablespoons pine nuts, toasted

2 tablespoons lemon juice

1 1/2 teaspoons lemon zest

1/4 minced flat leafed parsley

cook garlic in oil until softened

transfer mixture to large bowl

add pine nuts, lemon juice, lemon zest, parsley, salt and pepper to taste

Drain pasta, reserving 2 tablespoons of cooking water

add pasta and reserved water to the bowl

toss with oil mixture until absorbed

serve pasta warm or at room temp

ENJOY