Tag Archives: lemon

One Year Anniversary of Blogging! (Avgolemono Spinach Chicken Soup)

Well today is one year since I started my blog. It’s been a long year full of new experiences and new friends. I originally started this to give me something to do while searching for a job and it’s been wonderful. I am now working full-time again but it is a seasonal job till August. Since going back to work I haven’t been able to blog as much as I did before and I miss it. I am trying desperately to get back to posting every day again but it’s been a challenge. But in honor of my first recipe posting I am going to repeat the recipe today. It’s Avgolemono Spinach Chicken Soup.

I have made many new blogging friends and love the community. I have gotten many new recipes myself and learned a great deal about people. So enjoy this ‘flashback’ and I promise to increase the posts as much as possible. I am hoping to be able to find a job working at home again, enabling me to post more often! Happy eating!

(REPOST FROM MARCH 8, 2010)

This is an awesome hearty soup. My husband loves it and would have it every week if I made it! I got the basics from a Weight Watchers recipe and made it my own. Anyone who has eaten at a Greek restaurant has probably had one form of this. It’s easy to make and delicious!


Ingredients:

4 C reduced-sodium chicken broth or chicken stock (I use reduced sodium/fat-free)

1/2 lb. skinless boneless chicken breast (about 1 large breast or 2 small)

2 large eggs

1/2 C lemon juice (use 1/4C if you don’t like too much lemon)

10 oz. frozen chopped spinach

2 C hot cooked rice (I used jasmine brown rice but you can use any kind you like)

Parmesan cheese, for finished soup


Directions:
1: In a large saucepan or Dutch oven, bring the broth/stock and chicken to a boil; reduce the heat and simmer until the chicken is cooked through, 5-7 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.

2: In a medium bowl, whisk the eggs and lemon juice until frothy; gradually whisk in 1 Cup of the hot stock.

3: Add the spinach to the stock in the saucepan; bring to a boil. Reduce the heat to low; stir in the rice. Slowly add the egg-stock mixture, whisking constantly to avoid curdling; continue whisking until a little thickened, 3 minutes (do not boil). Stir in the chicken and heat to serving temperature. Season with pepper and serve at once.

Serves 4

Per Serving: (1/4 of soup): 261 cal, 7g fat, 2g sat fat, 0g trans fat, 140mg cholesterol, 163mg sodium, 28g carbs, 2g fiber, 22g protein, 141mg calcium.
I used fat-free chicken broth so the fat content will be lower!

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Honey-Glazed Chicken

I used to make this recipe quite a bit many years ago. For some reason I haven’t made it for a while. I don’t know why. It’s delicious and very easy to make. The recipe calls for a broiler/fryer chicken cut up but when I make it I like to use chicken thighs. Love chicken thighs. It also works with any chicken parts you want. I will also swap the honey for agave nectar and brown sugar for Splenda brown sugar substitute. But that’s just me. Feel free to use regular honey and sugar.

This is a great meal for family dinners and even to serve to company. I will definitely be making it again very soon. I will have to be planning my dinner menus out now so this will be one of the first ones I add to the menu. It will be a hit. I also like to serve this with my recipe for Spiced Carrot Strips. (Recipe will be posted tomorrow!)

INGREDIENTS:

½ cup all-purpose flour (or soy flour)

1 teaspoon salt

½ teaspoon cayenne pepper

1 broiler/fryer chicken or parts (about 3 pounds), cut up

½ cup butter or margarine, melted, divided

¼ cup packed brown sugar (or brown sugar substitute)

¼ cup lemon juice

¼ cup honey or agave nectar

1 tablespoon soy sauce

1½ teaspoons curry powder

DIRECTIONS:

1. In a bowl or bag, combine flour, salt and cayenne pepper; add the chicken pieces and dredge or shake to coat.

2. Pour 4 tablespoons butter into a 13″x9″x2″ baking pan; place chicken in pan, turning pieces once to coat.

3. Bake, uncovered, at 350ºF for 30 minutes. Combine the brown sugar, honey/agave, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken.

4. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings.

Makes 4-6 servings

Sparkling Sidecar

Well it’s my last post of 2010! Hard to believe a new year will begin in a few hours. It’s been quite a year for most of us and we’ve made it. Let’s hope that everyone has a wonderful, safe, healthy and prosperous New Year in 2011! Just be careful tonight if any of you are venturing outside into the ice and snow. Even if you are in warmer climates like I am please be careful and responsible if you go out tonight! I don’t want to lose any readers!! Enjoy and be merry but be safe!

So who isn’t going to be drinking champagne tonight? I know I will be sharing a bottle or two with my husband. Probably while in the hot tub! But try something a little different with this recipe. It sounded really cool and it’s got champagne in it! So how bad can it be! As someone once told us, don’t just have Champagne for the special occasions! Champagne is for every day of your life so drink it whenever you want! We do! So now on to the recipe so you can all go get any last-minute items you need and get ready to celebrate! I will be back next year! (Ha! corny I know!) And if cognac is not your thing try adding a little Chambord to your glass instead! Very tasty and festive!

Look how pretty this is!

INGREDIENTS:

2 ounces orange liqueur (such as Cointreau)

1 ounces Cognac

8 ounces chilled Cava (Spanish Sparkling Wine) If you can’t find Cava use any champagne or sparkling wine.

Lemon twist for garnish

DIRECTIONS:
Pour the orange liqueur and Cognac into 2 champagne glasses or flutes equally. Top with the Cava and squeeze the lemon twist over the glass and drop it in.

Makes 2 drinks. Adjust as needed!

Lemon Ricotta Cookies

I really love lemon cookies. You don’t usually see too many out there either and this recipe was too good not to include. I think most people may have these around Easter or springtime but who says you must have certain cookies certain times of the year? The cookie police? I don’t think so. These little delights are just so tasty and very addicting! I rationalize that cookies are better than cake because they are smaller. 🙂 This way I can eat more! These are also a sort of drop cookie so they are pretty simple. No cutting or pressing involved. They are also topped with a wonderful lemon glaze to make them even more enticing! Like I need an excuse as it is!

INGREDIENTS:

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick butter, softened

2 cups sugar

2 eggs

1 (15 oz) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested (this is probably the hardest part of the recipe and it’s not even that hard!)

GLAZE:

1½ cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

DIRECTIONS:

1. Preheat oven to 375ºF.

2. In a medium bowl combine the flour, baking powder, and salt. Set aside.

3. In a large bowl combine the butter and sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until mixed in. Add the ricotta cheese, lemon juice and lemon zest. Beat till combined and stir in the dry ingredients.

4. Line 2 baking sheets with parchment paper. (Trust me, using parchment paper will make your cookie experience so much better!) Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

5. Bake for 15 minutes, until slightly golden on edges. Remove from the oven and let the cookies rest on the cookie sheets for about 20 minutes. (Don’t get anxious and try to take them off earlier! You’ll be sorry! :P)

6. GLAZE: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread it. Let the glaze harden for about 2 hours. NOW you can take them off the cookie sheets and pack them in decorative containers. Enjoy!

Makes about 44 cookies

Garlic Parmesan Orange Roughy

When I started writing this blog about 6 months ago I really just wanted to put the recipes down that I have accumulated over the years. I had been posting my dinner photos on Facebook and people kept asking for recipes so here I am! I’ve discovered so many cool blogs about food, drink, life etc. recently and love it. I’m making some new “blog friends” from all over the country. It’s great. I just joined The Petite Chef also. And from that site I found last nights main dish for dinner. I had some orange roughy and I didn’t want to make the same old thing so I searched and came up with today’s dish. It was posted by Food Corner and it was a huge hit! Garlic Parmesan Orange Roughy was delicious. I did change a couple of things slightly though. I added some fresh chopped Italian parsley to my topping and used a butter substitute rather than real butter. The only problem I had was I melted the butter too much. It was supposed to be softened, not melted. So it ran a bit. Oh well, it came out great anyway. John loved it which was a good thing. I can make it again! I also only had 2 fillets (14oz total) and I didn’t change the quantities and it still came out great. I served it with a new green bean recipe that I came up with which I will post tomorrow. No leftovers! So thank you to Food Corner for your delicious recipe! It was also very easy and quick. Always a good thing after a long day. Enjoy!

INGREDIENTS:

4 (4 ounce) fillets orange roughy (or other mild white fish)

 

Uncooked Orange Roughy

 

½ lemon

½ cup grated Parmesan cheese

¼ cup butter, softened

¼ cup prepared Dijon mustard mayonnaise blend (I made up my own/equal parts mayo/mustard)

1 large clove garlic, minced

¼ teaspoon salt

2 tablespoons chopped fresh Italian parsley

paprika

 

Topping ingredients

 

DIRECTIONS:

1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat.

2. Place the orange roughy on the broiler pan and squeeze the lemon over the top of the fish. Broil the fillets in the preheated oven for about 6-8 minutes. (I put the fillets on aluminum foil on top of the broiler tray. I hate cleaning up!)

3. While the fish is cooking, combine the butter, parmesan cheese, dijonnaise, garlic, parsley and salt in a small bowl.

4. Remove fish from oven and spread the cheese mixture over the tops of the fillets. (I had to pour mine as I had melted the butter. Still worked.) Sprinkle the top with paprika.

5. Broil another 3 minutes or so until the topping is lightly browned and the fish flakes easily with a fork. (Mine did not brown too much because I had melted the butter.)

6. Serve! You can serve it with any vegetable or even pasta as a side. Enjoy!

Grilled Lemon Dill Chicken

I am always looking for quick and delicious meals for dinner. Also meals that are a better choice for us as well. Chicken is usually one of those meals. Full of protein and when cooked the right way not loaded with calories. This recipe is basically for the grill. I actually made it on my little George Foreman grill. It took half the time and I didn’t have to start the grill for a few chicken breasts! I served it with mixed veggies and we had a meal in minutes! Actually the whole meal took less than 10 minutes to cook. Prep work is minimal. (I used mixed frozen vegetables)

INGREDIENTS:

4 boneless skinless chicken breast halves (1-1¼ lbs total)

2 tablespoons olive oil

2 tablespoons lemon juice

2 garlic cloves, minced

2 teaspoons chopped fresh dill (about ½ teaspoon dried)

¼ teaspoon salt

DIRECTIONS:

1 Preheat the grill to medium-high heat. (Or if using an indoor electric grill I set mine to medium)

2. In a small bowl, combine the oil, lemon juice, garlic, dill and salt.

3. Place the chicken in a medium bowl and pour wet ingredients over and mix it all up, making sure it’s covered with coating all over. Grill for 6-7 minutes per side if using outdoor grill. I grilled mine for 5 minutes total on my George Foreman grill. Juices will run clear when done.

Serve with any side dish you prefer!

Serves 4

Leaner, Meaner Shrimp Scampi

One of my all time favorite shrimp dishes is Shrimp Scampi. I love the butter, the oil, the garlic and of course, the shrimp! I am actually going to make this recipe tonight. I found it today in my email from Hungry Girl. Who is Hungry Girl? I am sure some of you have heard of her lately or seen her on TV. She’s on Rachael Ray quite a bit as well as all the talk shows. She shows us a healthier way to eat all of our favorite dishes. I have to say that I use quite a lot of her recipes and love them all. I have all her cookbooks, there are three. One of the newest ingredients for me that she uses as a noodle/pasta substitute is “House Food Tofu Shirataki Noodle Substitute”. I  can hear some of you groaning…Tofu?? Yes, tofu. It’s not a horrible thing. Really!! When you prepare these noodles with sauces they are delicious. No they do not taste like real pasta, but they are still fantastic. Loaded with soy protein and fiber! GOOD!!! They come in pouches covered in water in the organic section of the produce department. I buy them all the time and use in casseroles, for fettuccine alfredo and a ton of other dishes. Today’s recipe calls for the Fettuccine style noodles. They come in spaghetti style and angel hair style as well. Don’t get me wrong, I LOVE my regular pasta but living with a carbophobe makes me nuts so I have to make substitutions.

(Check http://www.house-foods.com/Tofu/tofu_shirataki.aspx for recipes and information) So tonight’s recipe is courtesy of Hungry Girl Lisa Lillien. I will take a picture and post it afterwards but for now I am including a picture of hers.

One more thing on this recipe that I really like. The shrimp calls for the tails removed! Hooray! This is one of my pet peeves. Why must the tails be left on with almost all shrimp dishes? Besides that it looks nice? Really? Is that the only reason?  I hate having to make a mess attempting to remove these tails while I am eating. Especially in a restaurant! Come on, cook without the tails! You’re not going to eat them anyway so why leave them on? Okay I feel better now!

INGREDIENTS:

1 small lemon

2 packages House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute

¼ cup chopped onion

1 teaspoon chopped garlic (I will add more garlic as we are LOVE garlic)

8 oz. raw shrimp, peeled, tails removed, deveined

1 plum tomato, chopped

1 tablespoons light whipped butter or light buttery spread (I use I Can’t Believe It’s Not Butter w/Olive Oil)

2 teaspoons grated Parmesan cheese

Optional: Salt, pepper, crushed red pepper, chopped parsley, fresh basil

DIRECTIONS:

1. Cut lemon in half, and squeeze the juice from one half into a small dish; remove any seeds, and set aside. Cut the other half into wedges, and set those aside as well.

2. Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you have them. Set aside. (The noodles are very long so this is why you need to cut them up a little)

3. Bring a skillet sprayed with non-stick spray (butter flavored if you have it) to medium heat. Add onion and garlic, and cook until softened, 2-3 minutes.

4. Add shrimp and tomato. Stirring occasionally, cook until shrimp are opaque, about 2 minutes. Add lemon juice and continue to cook and stir for 1 minute.

5. Raise heat to medium high, add shirataki noodles, and mix well. Continue to cook for 1-2 minutes, until entire dish is hot and shrimp cooked through. Add butter and stir.

6. Plate (or bowl) your scampi and top each serving with 1 teaspoon Parmesan topping. Garnish with lemon wedges and, if you like, season to taste with optional ingredients. Enjoy!

Makes 2 servings

Serving Size: ½ of recipe (about 1¾ cups)

POINTS® value: 5 (for all you WW fans)

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