Healthy Chicken Recipe, Grilled Lemon Chicken

Travis Petelle asked:


It’s grilling season.  Chicken is a very popular and common food in many different countries of the world. Chicken is very healthy, nutritious and it is also relatively cheap. Chicken is also extremely versatile. You can prepare chicken using so many different cooking methods such as baking, grilling, broiling, and stir-frying. There are countless chicken recipes out there. You can find a healthy chicken recipe using the whole chicken, only the chicken breasts, tights or wings. Here is a nice and healthy chicken recipe filled with protein and quality fats you can try next time you decide to light up the charcoal.

Ingredients
2-3 tablespoons lemon juice 1 tablespoon white vinegar 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh basil 1 tablespoon honey 1 tablespoon Dijon mustard 1/4 teaspoon black pepper 3/4 teaspoon salt 1/4 cup extra virgin olive oil 6 boneless, skinless chicken breast halves 1 lemon thinly sliced 1/3 cup pitted kalamata olives

Preperation
For dressing, whisk together lemon juice, vinegar, dill, basil, honey, mustard, pepper, and salt.  Slowly whisk in oil. Place chicken in a large resealable bag.  Add 1/2 cup of dressing and half the lemon slices.  Seal the bag and refrigerate for 2 hours.  Keep the rest of the dressing. Grill the chicken over a medium to hot charcoal for 5-6 minutes per side. Place chicken on a platter and drizzle with the remaining dressing.

This healthy chicken recipe will make 6 servings and takes about 15 minutes.  I suggest allowing it to marinade for up to 2 hours.

Nutritional Facts
347 calories, 44g protein, 7g carbohydrates, 15g fats (2g saturated)

Recipe For "Lick the Platter Clean" Lemon Cake

Linda Carol Wilson asked:


This Bundt cake is an excellent cake to take to picnics, pitch-in meals, church socials, etc. This Lemon Cake recipe uses cornmeal and buttermilk, making it different than the usual lemon cake. It is so good it has been dubbed as a “Lick the Platter Clean” cake. Make it soon and find out for yourself how quickly it will disappear.

LICK THE PLATTER CLEAN LEMON CAKE

Vegetable oil spray with flour
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 3/4 cups sugar
1 tbsp grated lemon peel
1/4 cup lemon juice
4 large eggs
1 cup buttermilk

Preheat oven to 325 degrees. Coat a 10-cup Bundt pan with the vegetable oil spray; set aside.

In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, sugar, lemon peel, and lemon juice with medium speed of electric mixer until light and fluffy. Beat in the eggs, one at a time until blended. Turn mixer to low and alternately beat in the flour mixture and buttermilk until the batter smooth. Scrape into the prepared pan; level the top with a spatula. Bake in the 325 degree oven 55 to 65 minutes until a wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 5 minutes.

Sugar Glaze:

1 cup sugar
1/3 cup lemon juice

While cake cools, whisk together the sugar and lemon juice in a small bowl just until combined. (Sugar will not be totally dissolved.) Invert cake from the pan onto the rack. Place a baking sheet under the under the rack. Using a pastry brush, brush the glaze all over the hot cake until absorbed (sugar crystals will still be evident.) Transfer to a serving plate and cover. Let rest several hours or overnight before serving. Cake may be kept at room temperature for up to 4 days. Cut into 20 thin slices. Per slice: 282 cal, 44 g carbs, 4 g pro, 1 g fiber

Enjoy!

Artichoke Soup With Petite Carrots, Lemon, and Tubettini

Harriet Hodgson asked:


I love artichokes so much I could do commercials for the California Artichoke Board. This week I had a Christmas luncheon for nine friends. What would I serve? Artichokes were at the top of my list. I decided to serve artichoke soup, a chopped salad with walnut-parmesan toasts, and raspberry trifle for dessert.

Unable to find the “right” recipe on the Internet, I created my own, using frozen artichokes, petite carrots, fresh lemon juice, and tiny tube pasta. Artichoke soup was a hit and my friends asked for the recipe. “There isn’t one,” I said. “I made up the recipe.”

“You have a good memory,” one replied. “Think about what you did, write down the recipe, and send it to us.” I did. You may add more carrots and chopped scallions, if you wish, or less pasta. I cooked the pasta a day ahead to save time on luncheon day, but you may cook it in the stock. I do not recommend canned artichokes because they have less flavor.

According to the Agriculture Marketing Resource Center Web site, French immigrants brought artichokes to the U.S. in the 1800s and grew them in Louisiana. Artichokes are actually flowers and only the centers of the buds can be eaten.

California is the main producer of artichokes and the Green Globe variety is the most popular. Castroville, CA has an Artichoke Festival in May. Artichokes thrive in cool coastal climates, according to the festival’s Web site, but freezing temperatures can kill plants. Artichokes are planted in the fall, harvested in the spring, and refrigerated immediately.

Lemon and artichokes are a match made in heaven, which is why I added fresh juice to my soup. The recipe serves at least 12 and may be frozen. I should probably get big bucks for Artichoke Soup With Petite Carrots, Lemon, and Tubettini, but you may have it for free. After all, it is the season of giving.

INGREDIENTS

2 32-ounce cartons of natural chicken stock

2 tablespoons sodium-free chicken soup base OR sodium-free bouillon in packets

2 cups water

1 pound frozen artichokes (two 8-ounce bags)

2 cups petite carrots, sliced

3/4 cup chopped Italian flat leaf parsley

juice of 1 1/2 large lemons

McCormick Salt-Free Lemon & Pepper Seasoning to taste

3 cups cooked tubettina pasta (tiny tubes)

about 4 tablespoons of Wondra flour

METHOD

Cook pasta a day ahead. Coat with a tablespoon of olive oil to prevent clumping and refrigerate.

Defrost artichokes in microwave. Cut large artichokes in half. Combine chicken stock, soup base, water, artichokes, carrots, parsley, lemon juice, and seasoning in a large soup kettle. Bring to a boil and simmer until carrots are tender. Add cooked pasta.

Whisk water into Wondra flour until it is the consistency of heavy cream. Drizzle the flour mixture into the soup and cook until it thickens. Serve in warm bowls with crackers, garlic bread, or walnut-parmesan toasts. Makes 12 servings.

Copyright 2006 by Harriet Hodgson

Lemon Meringue Pie

David Slone asked:


Ingredients:

1 1/2 cups cold water

1 cup white granulated sugar

2 tablespoons all purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1/2 cup lemon juice (about 2 lemons or bottled lemon juice)

1 tablespoon lemon zest (about 2 lemons)

2 tablespoons butter

4 egg yolks, beaten

Meringue

4 egg whites

6 tablespoons white granulated sugar

Pie Crust

8 oz plain Flour

6 oz Margarine

pinch of Salt

2 tablespoons cold and 3 tablespoons hot Water

or

1 pkg Store-bought pie crust

In a saucepan whisk together water, sugar, flour, cornstarch, salt, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they disolve.

Cook over medium heat until mixture starts to simmer. Stir constantly.
Add butter, stir until melted.

Beat egg yolks in a small bowl. Add about 1/2 cup of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won’t scramble when added to the simmering lemon mixture.

Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed. Continue simmering lemon filling about 2-minutes until mixture thickens, stirring constantly.

Pour into cooked pie shell and allow to cool.

cook for 10 minutes

Place 4 egg whites in mixer and beat at high speed until they start to foam.

While continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30-seconds between spoonfuls of sugar.
Continue to beat egg whites until they can form stiff peaks.

Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling.

To form peaks in meringue, using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.

Place pie in 350°F oven for 15-minutes until high points of meringue are lightly browned.

Serve at room temperature or chilled.

Orange and Lemon Ice an Italian Dessert Treat

Shauna Hanus asked:


Often times when you are at a gourmet restaurant enjoying a fine meal you will be served a delicious delicate dessert of flavored ice. This particular version is a sweet Italian lemon and orange flavored ice that has a surprising background flavor. The background nuances are enhanced by a hearty portion of Grand Marnier.

Orange and lemon ice an Italian dessert treat is a simple to make dessert that can be served in the heat of summer as a refreshing after lunch dessert or as an elegant ending to a scrumptious meal.

2 Cups cold water

½ Cup granulated sugar

1 tsp grated lemon rind

½ Cup fresh lemon juice

1 Cup fresh orange juice

6 tablespoons Grand Marnier


Boil the water, sugar and lemon rind for 5 minutes. Cool and add lemon and orange juice; mix well. Freeze for 1 ½ hours.

Remove from freezer and beat in 2 Tbs Grand Marnier. Return to the freezer until ready to serve.

To serve scoop into chilled wine glasses and float 1 Tbs of Grand Marnier on top.

For added sparkle try serving Orange and Lemon Ice in polished silver goblets. You can add a sprig of fresh peppermint to the edge of the glass. The green of the mint sprig will give a nice contrast to the ice.

Best Ever Homemade Lemon Cheesecake

Marcy Givens asked:


For some reason the humble cheesecake is something that every aspiring home chef seems to have troubles with at one point or another. Common problems include large cracks, burned top, lumpy filling, collapsed centers and the amazing shrinking cheesecake (cake shrinks around the outside).

All of these problems tend to go away when the cheesecake is prepared and cooked properly. Here then is how to prepare and cook what is sure to be a family favorite, Homemade Lemon Cheesecake.

Before we get cooking, a little science if you please. Most of the problems mentioned above all stem from an improper cooking process. That usually is because people treat the recipe as if it was for a cake. But the truth is, cheesecake is a lot more similar to a custard pie than it is to a regular cake recipe. So, that means we need to work and cook the ingredients differently.

First is the pan. Some people recommend using a spring form pan but I don’t like them. The reason will become apparent when we get into the cooking process. For now locate a 9 inch round cake pan with nice high sides (at least 2 inches). We first need to treat the pan so we can get the cooked cheesecake out later. For that, melt some butter and using a brush, coat the entire inside of the pan. Next, using parchment paper, cut out a circle for the bottom of the pan and a long rectangle for the side. Once the parchment has been added to the pan, we can focus on the crust.

Some people like a cookie crumble crust but I prefer good old graham crackers. I take about 2 dozen and place them in a plastic ziptop bag. Using my fingers only, I crush them for about 30 seconds to a minute. Some big chunks are ok. Next, melt 1/4 cup of unsalted butter and add the cracker crumbs to it along with 1 tablespoon of sugar. Mix with a spatula briefly and add to the bottom of the pan. Next grab a heavy glass with a flat bottom or other tamping tool (the kind used to flatten meat works great). You want to tamp down all the crumbs in the pan so they stick to each other and help the crust form. Bake the crust blind for 10 mins at 300 degrees.

Next comes the filling. Before you started working on the pan preparation, you should have taken your cream cheese out of the fridge and set it on the counter to soften (at least 30 mins or so). We are also going to need 1.25 cups of sour cream, 1 cup of sugar, 1/3 cup of cream (whipping or heavy), 1 tablespoon of vanilla, 5 large eggs, 1/4 cup of lemon juice, the zest of one lemon, and 1 tablespoon of cornstarch (optional).

Now, the mixing of the batter is important. We want everything mixed well but we do not want to add any air into the batter. Air is usually the problem when a cheesecake falls or has a sunken center. So, the best tool in my opinion is the Kitchenaid stand mixer (or your favorite brand).

To start, place the sour cream in the mixing bowl and using the paddle attachment beat on medium low for a minute. Next add the cream cheese, the sugar and the optional cornstarch. The cornstarch acts to help slow down the binding of the eggs in the custard which prevents cracking. Think of it as a little extra insurance. If you follow this recipe you should not need it but if this is your first time trying this recipe, consider adding it.

So, now we beat this mixture on low speed for 1 minute. Then turn up the speed to medium for a few more minutes. Stop the machine and scrape the bowl. Next, in a container mix the 1/3 cup of cream, vanilla, 2 large eggs, 3 egg yolks, lemon juice and lemon zest. Mix this up well with a fork.

Turn the mixer on medium low speed and slowly drizzle in half of the cream and egg mixture. Stop the mixer and scrape the bowl again. Start it again but this time on medium high speed and add the remaining egg mixture. Continue mixing for about one more minute. The batter should be uniform (no lumps) and not airy.

Now, the baking. Preheat the oven to 250 degrees. Remember when we cooked the crust blind. Well, we want to add the batter to the pan but first make sure the crust is completely cool (let it cool out of the oven for at least 15 minutes). Add the batter to the pan. Give the pan a few little twists left and right to help any air bubbles come to the top.

At the same time, boil at least 2 quarts of water (the amount will depend on your pan size). You need to create what’s called a “bain marie” (Marie’s bath). If you have another cake pan that is a few inches bigger in diameter use that. If not, a disposable aluminum baking dish works well too (the kind for lasagna or roasting). Add a clean towel to the bottom of the large pan and insert into the oven. Add the cheesecake pan into the larger pan and gently push it to the side. Now, carefully add the boiling water into the larger pan. Pour enough to come up 2 thirds the way up the cheesecake pan.

Now, gently center the cheesecake pan in the larger pan and close the oven. Bake at 250 for an hour. Here’s the hard part. After an hour the cake will not looked cooked. But the problem is we don’t want to overcook the cheesecake. So, open the oven door for about 30 seconds to let some heat escape. Next, close the door and leave the cake alone for another hour. After that, carefully take the cake pan out of the water pan and place it in a fridge for 6 hours.

Finally we have cheesecake. There are some minor acrobatics necessary to get the cake out of the pan. First, fill your sink half way up with hot water directly from the tap (the hottest it will go). Next, let the pan float in the sink for 15 seconds. Now remove it and place it on a towel. Using a sharp thin knife gently trace around the outside of the pan and then carefully remove the parchment from the side of the pan. Now, take some wax paper and cut a circle the same size as the cheesecake. Place the wax paper on top of the cheesecake. Place a round plate or the bottom from a spring form pan on top of the cheesecake and carefully but quickly invert it. Next remove the pan.

Ok, but now you are looking at the bottom of the cheesecake. Remove the parchment from the bottom. Decide what plate you will use to serve the cheesecake (or select a nice size bakers cake round). Place that on the bottom of the cheesecake and once again invert it carefully. Lastly, remove the wax paper from the top and cut your cheesecake.

If all went well you should have a delicious and beautiful lemony cheesecake that your friends and family will thought you bought. And you know what, if the top does crack, who cares. That’s why they invented whipped cream.

Crappie Recipes

Robert Tannery asked:


Our Crappie Recipes will leave your tastebuds screaming for more!

Poor Man’s Lobster

This crappie recipe will make a great meal when you are crimped for time. As long as the crappie fillets are completely thawed, microwave takes 5 minutes and oven time takes 20 to 30 minutes for this dish.

Looks like Crappie tastes like Lobster

Ingredients:

2 lbs Crappie fillets

½ to 1 Stick of butter (Depending on number of fillets) 

Granulated garlic powder

Lemon juice

Paprika 

Directions:

 Take crappie fillets and wash thoroughly. This crappie recipe suggests using a microwaveable glass dish, large enough to slightly overlap your crappie fillets. Add butter in dish and microwave until completely melted. Lightly sprinkle crappie fillets on both sides with your granulated garlic power. Add crappie fillets one at a time and dip in butter to coat both sides, when done, top all fillets with a light coating of paprika for presentation or as a substitute use red pepper, use caution,  season as needed because the more red pepper you add the hotter your crappie fillets will be.

Microwave on high for 5 minutes or until crappie fillets are flakey. Pull out of microwave and add lemon juice over the top of fillets and this crappie recipe is ready to eat. For oven, pre-heat oven to 350 degree and put this same crappie recipe in for 20 minutes.

Baked Crappie Recipe

Ingredients:

 6 to 8 Crappie fillets (approx. 3 lbs.)

 1 stick butter

 Dash of Lemon

 Fresh parsley (chopped)

 Tony Chachere’s original Creole Seasoning

Directions:

This crappie recipe calls for coating the bottom of an oven proof dish with butter. Place crappie fillets in pan, pour melted butter over the crappie and sprinkle each filet with Tony Chachere’s Cajun Seasoning and the chopped parsley. Bake in a pre-heated 375 degree oven until this crappie recipe is done, about 20 minutes. When you remove the crappie fillets from the oven, sprinkle them with Lemon. Serve immediately. Enjoy this tasty crappie recipe, it’s quick & easy..

Southern Fried Crappie

My crappie recipe is sure to please your taste buds. Great for family or large gatherings anytime and can be prepared indoors or when your camping outdoors. You will need an electric or LP gas deep fryer that will heat up to 375 degrees, large enough to handle crappie fillets, french fries & hush puppies. A question for most folks is how many pounds of fish do I prepare for the number of guest I have coming to my event? You will allow ½ Lb per person including children, some adults will eat more than ½ Lb where kids and other adults will eat less. You will need 5 Lbs of fillets for 10 people. Remember LP gas fryers should always be used outdoors or a well ventilated area.

Ingredients:

2 Lbs Crappie Fillets or more

½ to 1 gal. Canola Oil

1-20 oz bag Uncle Bucks seasoning will season 2 to 3 Lbs

1 bag French Fries

1 package Hushpuppies

Directions:

Completely thaw fillets at room temperature and wash all fish fillets. Preheat canola oil in fryer to 375 deg. Add fish seasoning to your 1 gallon Ziploc bag, have a bowl of water handy to dip fish in before adding 2 to 3 fillets in bag , shake and coat well.  Immediately add one piece at a time to oil, do not over fill fryer. Cook to 3 minutes and separate pieces with spatula and cook for additional 3 minutes. 6 minutes total cooking time per batch. Try using seasoning on your fries. Prepare yourself for a mouth watering experience with this crappie recipe.

Lemon Thyme Pita Chips

Sara Gray asked:


These zesty pita chips are a wonderful change from the same old chips and dip everyone usually serves. Your friends and guests will love this appetizer them and make them want the recipe immediately!

You can make the chips ahead of time, or make them and serve warm. Either way, the flavor is unforgetable.

I know that using fresh ingredients doesn’t always save you time, but… when you do take the extra time to raid your herb garden (or someone else’s!) or squeeze that fresh lemon instead of using packaged lemon juice, the difference in taste is really noticeable. And for the better, too.

Fresh is always better. So you have to decide, what’s more important? Taste or convenience? Not that these chips will taste bad if you use all store bought ingredients – far from it! And I am not suggesting you become Martha Stuart! But if you have a little extra time, invest in freshness. Just a thought for you to chew on…

What you’ll need:

- 4 plain Pita bread rounds

- 4 Tbsp unsalted butter (melted) or olive oil

- 1 Tbsp minced lemon zest

- 2 tsp freshly squeezed lemon juice

- 1 Tbsp minced fresh thyme leaves

- 1/4 tsp sea salt

- 1/4 tsp freshly ground black pepper

First, preheat your oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Next, split the pita rounds in half to make 2 full rounds. Combine the remaining ingredients in a small bowl. Brush the mixture on the inside of the rounds. Then, cut each round into 8 equal wedges like you are cutting a pizza. Place the wedges in a single layer on the baking sheets.

Bake the wedges for 10 to 15 minutes until crisp and golden brown. Remove them from the oven and let them cool. At this point, you can choose to store them in an airtight container until you use them or serve them a little warm. Deeeelish!

Makes about 64 chips.

Try Lemon Thyme Pita Chips with this delicious dip: Peppercorn Ranch Dip [http://www.easy-appetizer-recipes.com/peppercorn].

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great chip recipes and other types of appetizers and appetizer meals, visit Easy Appetizer Recipes.

Lemon Tuiles Cookie Recipe

Griffin Wetzstein asked:


The lemon Tuiles cookie recipe is another exquisite French creation. This delicate cookie is lemon flavored and resembles a thin curved potato chip in shape! These cookies are great for tea parties or a brunch!

Ingredients

3 egg whites

1/4 cup salted butter, melted

2 teaspoons finely shredded lemon peel

1/4 teaspoon lemon extract

1/2 cup granulated sugar

1/2 cup all-purpose flour

Hardware

Medium bowl

Small microwave safe bowl

Cookie sheet

Parchment paper

Rolling pin

Mixer

Step 1: In a medium bowl, let egg whites stand at room temperature for 30 minutes.

Step 2: In a small microwave safe bowl, melt butter on medium setting in microwave oven.

Step 3: Line a cookie sheet with parchment paper; set aside.

Step 4: Add lemon peel and lemon extract to melted butter and combine; set aside.

Step 5: After egg whites have set for 30 minutes, beat them with an electric mixer set at medium speed until soft peaks form.

Step 6: Gradually add the sugar, beating on high until stiff peaks form.

Step 7: Fold in about half of the flour.

Step 8: Gently fold in the butter mixture.

Step 9: Fold in remaining flour until combined.

Step 10: Preheat oven to 375 degrees F.

Step 11: For each cookie, drop a level tablespoon of batter onto the prepared cookie sheet (bake only 3-4 cookies at a time). Spread batter into 3 inch circles.

Step 12: When cookies are baking drape a piece of parchment paper over the top of a rolling pin.

Step 13: Bake for 5-7 minutes or until cookies are golden brown around edges. Using a wide spatula, immediately remove cookies and drape over the prepared rolling pin (place cookies with the side that was against the cookie sheet against the rolling pin). Cool cookies on rolling pin until cookies hold shape; carefully slide off rolling pin to a cooling surface.

The lemon Tuiles cookie recipe makes 24 wafers.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Preserved Meyer Lemon Recipe

Peggy Bloodworth asked:


Preserved Meyer Lemons

Let me start by saying that the quantity of lemons vary based on the size and how juicy they are. I made 2 quart jars and started with 18 lemons and used them all plus 2 regular lemons to fill the jars with juice. So plan accordingly. You do not have to use Meyer lemons. Preserved lemons can be made quite successfully with regularly available lemons.

Per Quart:

12 Meyer Lemons

Kosher Salt

2 Cinnamon Sticks

2-4 Bay Leaves

1 clean quart canning jar with lid. A wide mouth would be easier but a regular works as well.

Put 1 T salt into the jar. On a piece of wax paper, quarter 6-8 of the lemons to 1/2″ of the bottom so that you can open them up but do not separate them into pieces. Keep them as one, but open, like a flower and put in a heap of the salt. Close them back encasing the salt and the jar. Repeat, positioning them so that you can get as many in as possible squeezing some juice out as you squeeze them in together. How many you get in depends on the size of the lemons and how adept you are at positioning them next to each other. You should be able to get at least 6 in. I did 2 jars and got 7 in one and 9 in the other. As you are putting in the lemons, add a few bay leaves and cinnamon sticks. If you wait until it’s full of lemons, you may not be able to get them in. I made one jar with both the cinnamon sticks and the bay leaf and the other with just the bay leaf. Pour the liquid and the salt on the wax paper into the jar, adding another big pinch of salt to the top. Squeeze enough lemon juice from the remaining lemons and add to the jar so that the lemons and liquid reach 1/2″ from the top of the jar. Put on a lid. Write a date on the jar. Every 12 hours, turn the jar upside down to distribute the salt and juice among the lemons. After a week, refrigerate. You can begin using after 3 weeks. They should keep for a few months.

To use, scrape off the pulp and cut the lemon peels into strips or whatever is required for your recipe. You eat the rinds and they are yummy!