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My recipes :)
To start
Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing
Serves: 4 servings
Ingredients
- 1 medium red onion
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Citrus Dressing, recipe follows
- 8 cups baby spinach
- 1/2 cup pecans, toasted and chopped
- 1/3 cup crumbled goat cheese
- 1/2 cup dried cranberries
Directions
Preheat oven to 350 degrees F.
Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
Citrus Dressing:
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey, plus more to taste
- 1/4 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon fine salt
- 1/4 cup extra-virgin olive oil
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
Yield: about 1/2 cup
Re: My recipes :)
Cheddar and Scallion Bread (Serves:4 to 6 servings)
Ingredients
Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
Using a serrated knife, cut the bread into 1-inch thick slices and serve.
Orange-Balsamic Glazed Chicken (Serves:4 servings)
Ingredients
Directions
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
Green Beans with Lemon and Garlic
Serves: 6 servings
Ingredients
Directions
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Lemon Risotto
Serves: 4 servings
Directions
Ingredients
In a large pot, heat the stock and 2 cups water over medium low heat.
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
And to finish off dinner how about :
Lemon Cake with Lemon Meringue Frosting
Serves: 12 servings, 3 cups frosting
Ingredients
Cake:
Frosting:
Directions
Click here to see how it's made.
Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.
Calories 315; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 5 g; Carb 58 g; Fiber 1 g; Cholesterol 36 mg; Sodium 285 mg