Lemon Mustard Vinaigrette Marinated Chicken on a fabulous artisan bread takes the concept of chicken sandwich to new levels. Sooo good I made it twice in one week – and we aren’t big sandwich eaters!!! Use your favorite artisian bread – sourdough, multi-grain or any round bread that is crusty on the outside and soft in the middle. Ask the bakery to slice it for uniformity. When you seldom eat bread as we do – go for a really good one when you do put it on the menu! I chose an asiago cheese loaf that was excellent. We opted not to toast it, but a little denser bread, like the sourdough, would be wonderful buttered and tossed in a skillet until just barely golden. For one set of sandwiches I used provolone cheese and needed two slices to cover the big sandwiches. For the second ... [Read More]
lemon
Basil Balsamic Pork Chops
Please Pin!! Thanks! Basil Balsamic Pork Chops take less than five minutes to prepare and cook in about the same amount of time on each side. The marinating process takes 2-12 hours depending on your schedule and when you prepare it. But – the process requires absolutely no attention from the cook. Unless you want to flip the bag over once or twice. An absolutely wonderful dish with only 15 – 20 minutes of hands on time! Note that there are two ways to choose from for preparation. Use a grill or use a broiler, whichever you prefer. Me – I go for the countertop grill pretty much year round. Wonderful served with rice or potato prepared just about any way, a nice crunchy salad or a cooked colorful veggie. A good marinade enhances the flavor, moisture and tenderness of the ... [Read More]
Lemon Pepper Pork Chops
Lemon Pepper Pork Chops are tender, delightfully flavored and a great company dish. They are so quick and easy to make you’ll add them to the family menu, too. I am always surprised at how quickly this meal comes together. Serve with colorful vegetables or brown rice and a crunchy salad. Yummy delicious!! Even when you don’t put the sauce on because you’re in a hurry to catch the last bit of light for photos before dinner and nightfall. Mix the dry ingredients together while the butter melts. If you are wondering what it means to dredge the pork chops, it is simply coating the meat evenly with flour and/ or crumbs. Usually the mixture includes seasonings like the brown sugar, lemon peel and salt and pepper above. Paprika, garlic powder, or herbs are also used. Besides ... [Read More]
Lemon Cookies with white chocolate chips
A light lemon flavor combined with creamy white chocolate and a crisp chewy texture, Lemon Cookies with White Chocolate Chips are a study in contrast and complements. Compliments too, because that’s what you’ll get when you make them!! I’ve mentioned before that I don’t own or use a lot of kitchen specialty tools. I’m a quick and easy cook, as a general rule, so my tools have to fit into the very useful category before I pull them out. And they have to fit in the kitchen drawers. A pastry cutter for cutting shortening/butter into flour was the only “special and limited use” thing for a long time. It was joined by a good digital thermometer a few of years ago that has vastly improved meats served here. Then a cookie scoop wandered in on a sort of whim and was found to be incredibly ... [Read More]
Lemon Ooey Gooey Bars
With the tang of lemon, the rich creaminess of the filling atop a thick crust, finished with butter crumbles Lemon Ooey Gooey Bars is a baker’s reward! Since it makes 16 servings, it is a good dessert for a potluck or serving a large group. It always disappears quickly. It takes about 20 minutes to make this and another 35 to bake. Cooling is the hardest part. Restrain yourself for a couple of hours and you will be so happy you did. Just not burning your tongue is a good thing, but the real favor you’ve done yourself is the enjoyment of the flavors and textures on that unburned tongue. Store overnight in the refrigerator and the flavor deepens and is even better. It will keep up to three days in the fridge – assuming it doesn’t disappear before that. To go along with the ... [Read More]
Lemon Blueberry Scones
I made Lemon Blueberry Scones recently. Houseguests took us out for a delicious and lingering breakfast and no one was hungry come lunch time. We waited until about 2:30 and had tea instead. Sliced melon, strawberries and other fruit, some cheese and deviled eggs made up the menu, but the star of the show was Lemon Blueberry Scones. Light and flaky, full of delectable blueberries and a whisper of lemon topped with sweet lemon glaze -- mmmm! Cut the butter into the flour and other dry ingredients quickly with a pastry cutter. You can also use a fork or two knives. The result should look like coarse cornmeal. Add the liquids and mix thoroughly but with a light touch. Overmixing will make the scones tough. Everything was breezing along and then I hit a road bump. Normally I ... [Read More]
