This is a quick one-skillet meal that can be made in less than 30 minutes. Chicken and fresh green beans in a slightly spicy lemon sauce.
It can be served as is, or over rice or noodles.
RECIPE:
Tag Archives: lemon
Skillet Cod in Scallion Lemon Butter Sauce
I love to cook fish in a cast iron skillet. The filets get a nice sear, cook very quickly, and don’t stick. Deglazing the pan with an easy lemon butter sauce makes a quick and delicious meal.
I used fresh lemon thyme from my garden instead of parsley when I made it this time. If I didn’t have fresh thyme, I would have just used the parsley.
RECIPE:
Filed under Low Carb/Keto, Main Dishes
Strawberry Lemonade Cake
Strawberries and lemons are a perfect pairing for a sweet summer dessert. This cake has three layers of lemon cake filled with a strawberry Swiss meringue buttercream and garnished with candied lemon peels and whole strawberries.
Candied lemons are easy to make; just be sure to slice the lemons very thinly and remove any seeds. The leftover syrup can be used to sweeten a pitcher of fresh lemonade!
Swiss Meringue Buttercream is a light and airy frosting that is not too sweet. The addition of strawberry puree makes it extra delicious!
RECIPES:
Twelve Days of Christmas Cookies: Lemon Bars
DAY 2: Lemon Bars
There are some classic desserts that completely live up to their reputation. Lemon bars definitely fall into that category. They are a sweet, tart confection that will make you think fondly of trips to grandma’s house.
RECIPE:
Lemon Chicken Piccata Stir-Fry
This simple chicken stir-fry is perfect for a last minute meal. You can easily have it on the table in less than 30 minutes. Flavored with fresh lemon slices and tarragon this is a wonderfully light meal that can be served over rice or a bed of steamed vegetables.
A traditional lemon chicken piccata is made with a similar sauce, but the chicken is kept whole, usually pounded thin. This recipe preserves those flavors, but with quick-cooking thin sliced chicken.
In full disclosure, this meal is not enjoyed by everyone in our family. Five of us absolutely love it, but two don’t really like it (and one of those is my husband). They are not fans of “fruity” main dishes, even lemon, which I don’t understand because the lemon adds no sweetness. Since my husband isn’t a big fan, I usually wait until he is out of town or has another dinner commitment to make it. The other kids love it so much, though, that they will start asking when Dad is going out of town again so that we can eat Chicken Piccata.
RECIPE:
Lemon Chicken Piccata Stir-Fry
4 chicken breasts, cut into thin strips
¼ cup butter
2 Tbs flour
2 tsp tarragon
1 tsp salt
¼ tsp black pepper
1 lemon, sliced (remove seeds)
2 cups chicken broth
1 Tbs chopped fresh parsley (or 1 tsp dried)
Hot cooked rice or steamed vegetables, for serving
Melt butter in a hot skillet. Add chicken slices. Sprinkle with flour, tarragon, salt and pepper. Cook for 5 minutes. Add sliced lemon. Cook until lemon starts to slightly wilt and chicken is cooked through. Stir in chicken broth, stirring to loosen browned bits. Cook for 2-3 minutes until thickened and lemons have leeched most of their juice. Stir in parsley.
Remove lemon slices and serve chicken piccata over hot steamed rice or steamed vegetables.
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Filed under Main Dishes
Twelve Days of Christmas Cookies: Lemon Cake-Mix Cookies
DAY 9: Lemon Cake-Mix Cookies
A soft, lemony, slightly gooey cookie.
We make a similar cookie with a white cake mix that we call Snowball Cookies, but there was just something wrong with calling these “Yellow Snow”- ball Cookies.
This is a great recipe for kids and beginning bakers, as there is minimal measuring. Kids are also great helpers when it comes to rolling things in powdered sugar. Just plan a little extra clean-up time if you let them help with that step.
RECIPE:
Lemon Cake-Mix Cookies
Makes 2 ½ – 3 dozen cookies
½ cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
1 egg
1 tsp fresh lemon zest, optional
1 box lemon cake mix
Powdered sugar
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, combine butter, cream cheese and vanilla. Use an electric mixer to beat until light and fluffy. Beat in egg and lemon zest and then cake mix. Chill dough in the refrigerator for at least 1 hour.
Place about ½ cup powdered sugar in a small bowl. Roll dough into balls (about 1” in diameter) and then roll in powdered sugar. Place on baking sheets. Bake for 10-12 minutes. Cool on baking sheets for 2 minutes, and then remove to a wire rack to cool completely.
Dust cooled cookies with additional sifted powdered sugar.
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