Tag Archives: lemon

Browned Butter Flounder w/ Lemon Snap Peas

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This is a fast and fresh tasting dinner option adapted from Cooking Light that literally cooks in minutes (so be sure to prep all of your ingredients before beginning to cook). There are just a handful of ingredients and best of all, everything is cooked in a single pan meaning cleanup is a snap as well. I’ve used flounder in this recipe but use whatever firm white fish you prefer.

BROWNED BUTTER FLOUNDER w/ LEMON SNAP PEAS

4- 6 ounce flounder fillets

3 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4teaspoon kosher salt

4 teaspoons olive oil, divided

3 tablespoons unsalted butter

1 1/2 tablespoons chopped fresh flat-leaf parsley

Juice of 1 lemon

Zest of 1 lemon

8 ounces sugar snap peas, trimmed

1 teaspoon grated lemon rind

  • Combine the flour, black pepper, garlic powder, paprika and salt in a shallow dish.
  • Dredge the fish in the flour mixture, shaking off any excess.
  • Heat half of the oil in a large non-stick skillet set over medium-high heat.
  • Swirl the oil to coat then add the fish to the pan, cooking for 3 minutes on each side or until the fish flakes easily with a fork.
  • Remove the fish from the pan and keep warm.
  • Reduce the heat to medium and add the butter to the pan.
  • Cook for 1 minute or until the butter begins to brown.
  • Pour the butter into a small bowl, stir in half of the lemon juice and the parsley.
  • Return the pan to medium-high heat and add the remaining oil.
  • Add the snap peas and cook for 2 to 3 minutes or until just tender crisp.
  • Stir in the remaining lemon juice and zest and serve alongside the fish topped with the brown butter.

Serves 4

Lemon Milano Cookies

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I grew up in a home where pretty much everything was homemade. Cereal was granola and shredded wheat was a special store bought treat; cakes were baked from scratch and a cookie was fresh baked from the oven. With one exception. Every once in a while Pepperidge Farm Milano cookies would appear in the house and no matter how well the paper bag was hidden, the cookies disappeared in a matter of minutes. Perhaps it was the novelty of a store bought cookie that enticed me but to this day there is something about those soft and tender cookies sandwiched together with a bit of dark chocolate that simply excites me. So naturally it was just a matter of time before I decided to make my own Milano treats.
My cookies combine zesty lemon with rich dark chocolate. The cookie recipe comes from  Dessertnowdinnerlater.com. The cookies are tender and thanks to the use of lemon in three forms–zest, juice and extract–filled with tangy flavor in every bite. It pairs perfectly with the complexity rich dark chocolate. If you prefer you can substitute milk chocolate but the results will be creamy and slightly sweeter.
LEMON MILANO COOKIES

10 tablespoons unsalted butter

1 cup sugar

Zest of 2 lemons

1 large egg

1 large egg yolk

2 tablespoons fresh lemon juice

1½ teaspoons pure lemon extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup powdered sugar

8 ounces dark chocolate, broken into pieces

  • Preheat the oven to 350 degrees.
  • In a large bowl cream together the butter, sugar, and lemon zest using an electric mixer set on medium speed.
  • Add the egg, egg yolk, lemon juice and lemon extract mixing thoroughly to combine.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients mixing until just incorporated and scraping the bowl as necessary.
  • Place the powdered sugar in a shallow bowl.
  • Scoop 1½ tablespoon sized cookie dough balls and roll them in the powdered sugar.
  • Place the cookies on a parchment or silicone lined baking sheet about 2 inches apart.
  • Bake  for 9 to 10 minutes until the cookies are just golden.
  • Move to a wire rack to cool completely.
  • Place the dark chocolate in a bowl set over a pan of boiling water. Stir gently until the chocolate is melted and liquid.
  • Using a narrow spatula or a knife, spread the melted chocolate over the bottom half of a cookie then top with another cookie. Set aside until the chocolate is firm.

Yields: 20 sandwich cookies

 

 

Pan Seared Salmon w/ Lemon Caper Butter

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Fish is the perfect end of the week dinner since it is versatile and whether you bake, grill, or pan sear it, it cooks up fast.  I love the delicate taste of salmon and it pairs especially well with a simple lemon and butter sauce.  I prefer salmon steaks but you can easily substitute filets and reduce the cooking time by five minutes.  And because salmon is a (healthy) oily fish, it is virtually impossible to overcook it so you are guaranteed to end up with a flaky and moist dinner.  Pair the salmon with this basic lemon caper sauce adapted from Martha Holmberg’s Modern Sauces, add a grain and a vegetable and you have a complete dinner in a flash.

PAN SEARED SALMON w/ LEMON CAPER BUTTER

For the fish:

4 salmon steaks

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

  • Sprinkle the salt, pepper, and garlic powder evenly over both sides of the salmon steaks.
  • Heat the olive oil in a large skillet set over medium-high heat.  When the oil shimmers, carefully place the salmon in the pan taking care not to move the steaks while a crust forms.
  • Cook the first for 6 minutes then carefully flip each steak.  Cook for an additional 6 minutes or until the salmon is cooked through to your liking.

Serves 4

For the sauce:

1/4 cup fresh lemon juice

1 tablespoon rice vinegar

1 tablespoon minced red onion

1/2 cup cold butter

1 tablespoon capers, rinsed, drained, and minced

2 tablespoons fine lemon zest

Salt & pepper to taste

  • Place the  lemon juice, vinegar, and onion in a small saute pan.  Bring to a simmer over medium high heat.  Reduce the temperature and cook for 4-5 minutes or until the juice has reduced to approximately 2 tablespoons.
  • Add the butter in one piece and use a wooden spoon to swirl it throughout the pan. Stir the melted butter into the lemon juice until a creamy mixture forms.  Remove the pan from the heat.
  • Stir in the capers and lemon zest and season with salt and pepper.
  • Serve immediately over the top of the salmon steaks.

Yields: 1/2 cup

Lemon Skillet Chicken

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Not all winter cooking needs to be heavy in order to be satisfying. Case in point is this lemon filled chicken dish from Cooking Light. Because the boneless chicken breasts are flattened slightly before cooking this is a quick meal that is perfect for a mid-week dinner. It contains some of my favorite pantry staples–mushrooms, green beans, potatoes and lemons. The lemon brightens the dish which the potatoes and green beans mean you have an entire dinner in a single dish. Simply put, it is delicious and has become a family favorite.

LEMON SKILLET CHICKEN

12 ounces baby potatoes, halved
1 tablespoon olive oil, divided
4  skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces button mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock
1 lemon, thinly sliced
8 ounces fresh been beans, ends trimmed
2 tablespoons chopped parsley
  • Preheat the oven to 450°.
  • Place the potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add 1 teaspoon of the oil to pan. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned.
  • Flip the chicken. Place the pan in the oven and bake for 10 minutes or until chicken is done.
  • Remove the chicken from pan.
  • Return the pan to medium-high heat.
  • Add the remaining 2 teaspoons oil to the skillet.
  • Add the potatoes, cut sides down, the mushrooms and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once.
  • Combine the milk and flour in a small bowl, stirring with a whisk.
  • Add the remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to the pan and simmer for 1 minute or until slightly thickened.
  • Return the chicken to the pan, cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender.
  • Sprinkle with parsley.

Serves 4

Chicken w/ Artichokes in Creamy Mustard Sauce

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This dish adapted from The Splendid Table (which by the way is the best podcast ever) uses one of  my all time favorite vegetables: artichokes. Artichokes have a mild and slightly sweet and tangy flavor that pairs well  with just about anything. Here it is combined with Dijon mustard and chicken to make a quick end of the week dinner that the entire family will eat. In order to keep the flavor subtle, be sure to use plain artichoke hearts and not ones that have been pickled. Serve the chicken over rice so you can absorb all of the yummy sauce.

Chicken w/ Artichokes in Creamy Mustard Sauce

8 boneless, skinless chicken thighs

1 teaspoon salt, divided

1 teaspoon, divided freshly ground black pepper

3 tablespoons olive oil

1 shallot, minced

1/4 teaspoon red pepper flakes

1 1/2 cups canned artichoke hearts, drained and sliced

1/2 teaspoon lemon zest

1 teaspoon dried oregano

1/2 cup grape tomatoes, halved

1/2 cup dry white wine

1/2 cup low sodium chicken broth

1/3 cup heavy cream

2 teaspoons Dijon mustard

Chopped parsley, for garnish

  • Season the chicken on both sides with half of the salt and half of the pepper.
  • Heat the olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken  and brown for 2 to 3 minutes per side. It does not need to be cooked through at this point.
  • Remove the chicken from the pan and reduce the heat to medium.
  • Add the shallot and red pepper flakes and scraping the bottom of the pan, cook for 2 minutes.
  • Add the artichoke hearts, lemon zest, oregano and the remaining salt and pepper. Cook for an additional 2 minutes then stir in the tomatoes.
  • Return the chicken to the pan then add the wine and chicken broth.
  • Bring to a boil, reduce the heat so the chicken is at a low simmer and cover.
  • Cook for an additional 8 to 10 minutes or until the chicken is tender and cooked through.
  • Meanwhile, combine the cream and mustard in a small bowl.
  • When the chicken is cooked, remove the pan from the heat and stir in the mustard sauce.
  • Top with the chopped parsley and serve immediately.
Serves 4

Grilled Lemon Chicken w/ Feta Rice

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Here’s a recipe adapted from Cooking Light that makes me think of the Greek Islands. Its fast and easy and since the chicken is cooked on the grill there isn’t any need to turn on a hot oven in the middle of the summer. A simple marinade of fresh lemon juice gives the chicken a juicy and tangy flavor. And while rice is always nice, the addition of feta and fresh basil brings an ordinary side dish to a whole new level. Plus the entire meal comes together quickly. What more can you ask for?

GRILLED LEMON CHICKEN w/ FETA RICE

4 (6-ounce) skinless, boneless chicken breast halves
4 tablespoons fresh lemon juice, divided
2 tablespoons olive oil, divided
4 cloves minced garlic
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 cups cooked basmati rice
3/4 cup crumbled feta cheese
1/2 cup chopped fresh basil
  • Place 2 tablespoons  of the lemon juice lemon juice, 1 tablespoon of the oil, the garlic and the red pepper flakes in a large zip-top bag.
  • Add the chicken breasts, turn to coat, and let stand for 30 minutes.
  • Lightly coat a grill with non-stick cooking spray and pre-heat to medium-high heat.
  • Remove chicken from marinade. Sprinkle the chicken with half of the salt and half of the black pepper.
  • Place the chicken on the grill and grill until cooked through, about 12 to 14 minutes per side. Cooking times will vary depending upon the thickness of the meat.
  • While the chicken cooks, make the rice according to package instructions.
  • Combine remaining 2 tablespoons of lemon juice and remaining tablespoon of oil in a large bowl, stirring with a whisk.
  • Add rice to the lemon and oil mixture then sprinkle with the remaining salt and pepper.
  • Add the feta and basil leaves and toss to combine.Serve the chicken alongside the rice.

Serves 4

 

Blueberry Tea Cake

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I’m a huge fan of summer berries and going back to my Maine roots, blueberries are by far my favorite of all the berries. And because I am a native Mainer, when it comes to blueberries, in my opinion wild ones are far superior to cultivated ones. Smaller in size and darker in color, wild blueberries are sweeter and yield more of a “summer taste”. Unfortunately, fresh wild blueberries aren’t easy to find in many parts of the world so fresh cultivated ones will do in a pinch–because after all, fresh blueberries are better than no blueberries at all.

When you’ve had your fill of blueberry pies, pancakes and muffins and you’ve canned more jam than you can possibly eat and/or gift (can you tell what I do will all my fresh berries?), it is time to look for alternative uses for these sweet little berries.  And when that time comes, look no further than this easy and flavorful tea cake from Williams Sonoma. The cake comes together quickly and with just a hint of spicy cardamom and a generous amount of fresh blueberries, it is the perfect snack or lunchbox treat. Of course, fresh wild blueberries are best but lacking them, feel free to substitute cultivated ones or even frozen berries. If you do use the frozen version, be sure to lightly dust them in flour before adding them to the batter. This will prevent them from “bleeding”.

 

BLUEBERRY TEA CAKE

8 tablespoons unsalted butter, melted and cooled

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cardamom

2 eggs

1 1/2 cups firmly packed light brown sugar

2 tablespoons dark rum

1/2 teaspoon grated lemon zest

1 cup plain yogurt

2 cups fresh wild blueberries

Confectioners’ sugar for dusting (optional)

  • Preheat an oven to 350°F. Coat an 8 inch square baking dish with non-stick cooking spray. Set aside.
  • In a small bowl, stir together the flour, baking powder, baking soda, salt and cardamom. Set aside.
  • In a large bowl, whisk together the eggs and brown sugar until thick and fluffy.
  • Using a wooden spoon, stir in the melted butter, rum and lemon zest.
  • Add the flour mixture in two additions, alternating with the yogurt, and stir until just smooth.
  • Using a rubber spatula, fold in the blueberries.
  • Pour the batter into the prepared baking dish and smooth the top with the spatula.
  • Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes.
  • Transfer the pan to a wire rack and let the cake cool completely in the pan.
  • Using a fine-mesh sieve, dust the cake with confectioners’ sugar.

Yields: 1- 8 inch square cake

 

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