Lemon Butter Chicken w/ Baby Red Potatoes

I figured today I'd post something savory so y'all didn't think that all I do is bake ;) ha! And everyone wants chicken dinner... This was tasty & easy in one little pot for a "school night".

<3 Lishie

Lemon Butter Chicken w/ Baby Red Potatoes

• 2 lbs chicken tenders

• 1/3 c flour
• 4-6 TBSp butter, divided
• 2 TBSp chopped shallots
• 1/2 lb baby red potatoes, halved
• 1 c chicken broth
• zest & juice of 1 lemon

Coat the chicken tenders lightly with flour. Heat a large saute pan over medium-high heat & add 2 TBSp butter. When butter is melted, add the chicken strips and cook, browning each side. Remove the chicken; set aside. Add shallots to the pan & cook a minute, then add potatoes. Allow the potatoes to cook a little & brown. Then add chicken broth to pan & bring to a boil. Add lemon juice & zest & simmer until mixture is reduced/thicker. Remove from heat & add remaining butter. Return chicken to pan and heat through.

Pesto-topped Flounder & Green Beans Packets

This meal was so tasty, quick, easy, refreshing & healthy! I enjoyed it so much. With the bountiful amounts of fresh basil blessing our garden (thanks Pop-in-law), this was a natural choice. If you are looking for a fish dish, try this. If you do not want to turn on the oven, fine, throw the packets off-heat onto the grill!!!!  OMGoodness... Delish.
<3 Lishie

Pesto-topped Flounder & Green Beans Packets

• fresh green beans, cleaned/ends clipped
• 2 oz fresh flounder, 1/2" thick
• 2-4 slices lemon + lemon juice
• 1/4 c basil pesto
• pinch black pepper

Place a handful of green beans 12" square of heavy foil, sprayed with a little cooking oil. Lay one fillet onto the green beans.

Squirt the fillet with lemon juice, spread evenly with the pesto, pinch with pepper & place 1-2 lemon slices on top. Bring together two opposite edges of foil & seal with a double fold. Fold remaining ends to completely enclose food, allowing space for steam to build. Place foil packets on a  baking pan.

Bake @ 400 degree F about 15 minutes or until fish begins to flake when tested with a fork. Open packets carefully to allow steam to escape. Transfer packet contents to plates.

Roasted Cabbage with Lemon

It is the season to really buy & utilize cabbage. Why? typically around St. Patrick's cabbage goes on sale & for this bowling ball-heavy veg, it's a sale you shouldn't pass up! I stocked up (at $.29 a lb!? Of course!). I saw the idea for roasted cabbage quarters on a Catholic web-site I was perusing & figured it must taste good. Practically all winter veg tastes great roasted. I decided to use a flavor combination that we love (lemon/olive oil) & I know tastes delicious on those tiny cabbage-like Brussels sprouts... And gave it a go. My favorite parts of the quarters are where the dressing carmelized (i. e. the blackened bits) & where, near where the core is, the cabbage softened. Yum. This made for a nice once in a while side.

<3 Lishie

Roasted Cabbage with Lemon

• 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
• 1/2 teaspoon extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 lemon, cut into wedges

Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.

Lemon~Rosemary Knots

I love the combination of lemon & rosemary, it's delicious & so complementary. So I decided to do another take on the "knots" with these. Such little work for such big, warm, oven-baked goodness! Of course, my hubby thinking he was oh-so-punny, kept saying things like "Knot ready yet" for another one, "Knot Now", "Knot again"etc., etc. I won't type 'em all up because unfortunately, I had that torture already, ha! But do make these (first make your partner promise KNOT to make the jokes ;) )

Enjoy!

<3 Lishie

Lemon~Rosemary Knots

• 1 tube refrigerated crescent rolls
• 1/4 cup olive oil
• 1 TBSp lemon zest
• 2-3 TBSp lemon juice
• 1 TBSp dried rosemary
• 1/2 teaspoon garlic powder
• 1 teaspoon parmesan cheese

Roll each biscuit into a 12-in. rope & tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield: 8 knots.

For another Pillsbury-type creation, a sweet, try my Cinnamon-Sugar Knots, 

&/or Mini Cinnamon~Walnut Pinwheels . Or these savories: Easy Parmesan Knots.

Lishie's Lemon Spaghetti

Growing up in Florida, with citrus trees in my backyard, I discovered a love for lemons. They have so many wonderful qualities- aroma, taste, acid to emulsify, cleansing... it's hard not to use them all of the time. A very easy recipe is my lemon spaghetti. Now Giada De Laurentiis has a lemon spaghetti (say it like her: spah-get-TEE!) recipe but I promise you, I had this long before she introduced hers. Mine, like most of my "recipes" is probably different each time. When you are cooking with lemons, their taste & amount of liquid they produce varies so you really cannot "measure". Here's what I do:

Cook a pound (one box) of spaghetti to box directions. I love thin spaghetti but really, it can be any pasta. 

In a bowl, zest one to two lemons depending on your taste. I usually do two... Juice the lemons into the bowl. Usually the two lemons will make a nice amount of juice but depending on their size, you may need a third. While whisking, add extra virgin olive oil to emulsify the dressing (combine it) little by little. Taste it to see if more is needed, then add more, or don't! Cooking's not a science, baking is. Grate or add grated parmesan to the mixture. I only add about 1/4 cup because I love to sprinkle a LOT on later. Add S & P to taste... Sometimes I add chopped, fresh parsley or basil. Whisk well.

Using a slotted spaghetti spoon, transfer the pasta directly from the pot, HOT, into the bowl with the lemon "sauce". Toss well & serve hot or room temperature. This pasta even tastes great cold!

Yes, it's that easy! And DeLish. Enjoy!

<3 Lishie

Homemade Strawberry Lemonade

I had a hankering today for some lemonade & not the sugary yellow stuff in the canister. Real lemon juice was what I needed. Perfect for the Sunday family BBQ in this Northeastern heat. So I grabbed some lemons... & made my strawberry lemonade:
Strawberry Lemonade

• 1 cup freshly squeezed Lemon Juice
• 1/2 cup confectioner's sugar 
• 4 cups cold water
• 1/4 cup sliced Strawberries
• Additions: Crushed ice, thinly sliced lemon & strawberry pieces
• Optional: Fresh mint or Basil Leaves

Combine the juice, sugar & water in a pitcher & stir very well. Add the strawberries & muddle them*. Stir again. Add ice, thin slices of lemon, strawberry & the mint or basil.
Serve & Enjoy!


*Muddling means to combine by crushing or mashing the ingredient into the drink. 
*The Confectioner's sugar dissolves quickly into the acidic coolness of the lemon juice.


There is nothing like the smell of lemon. It's clean & refreshing at the same time. I love the way my hands smell after juicing them!

Recipe Swap! Independence Day~4th of July~ Corn, Tomato & Avocado Salad

So I gave this recipe for the swap: Lishie's S'Mores Bars (which I also made a double batch of for today) & received this recipe: Lauren's Kitchen's Corn, Tomato & Avocado Salad from my friend Lauren. A whole bunch of friends were getting together at Liberty State Park for the 4th of July. Since I was making it for a large group, I doubled the recipe & switched out lemon for the lime, taking Lauren's suggestion that the lime was a little overpowering. As she stated, it was super simple to make & it was delicious!!! Plus, since there's no mayo & the lemon juice is a natural preservative, it held up well. Thank you, Lauren!!!

These are the measurements I used:

Corn, Tomato & Avocado Salad

• 14 oz. frozen corn, thawed completely
• 2 pints grape tomatoes, halved
• 6 scallions, thinly sliced
• 3 avocadoes, diced
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons good quality olive oil
• kosher salt & coarse ground black pepper, to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt & pepper and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.

What a wonderful Independence Day celebration! Good food, friends, a children's playground near... Practically in the Statue of Liberty's shadow. Happy birthday, America! 

Artichoke Pasta Salad

One of the necessities of summer? A quick, simple, "go to" dish that is delicious & packed with flavor but doesn't require drudging over the stove, near the oven or even, gasp, over the grill! Our family, including my toddler, LOVES this. I especially love it because it is oh so fast... & yummy! Plus it is great as a side salad for a bbq, since there's no mayo & you can very easily add fresh mozzarella or steamed veggies or roasted red pepper... even grilled shrimp or sliced grilled chicken to the meal!


We love it like this: 


Lemon Artichoke Pasta

• 1/4 cup extra virgin Olive Oil
• lemon zest/ juice from 2 fresh Lemons (make sure they are not too tart!) 
• 1/4 grated Parmesan Cheese
• Kosher Salt & Pepper
• 1 TBSP each of fresh, chopped Parsley & Basil
• 1 lb. cooked Pasta (*I love farfalle for this & this is the ONLY cooking of the entire recipe!)
• 2 cans of artichoke hearts, I cut them into quarters (you can also used frozen, just thaw & warm in the microwave)

Whisk the olive oil, lemon zest & juice, parmesan, S&P, parsley & basil in the bottom of a large bowl. 
Add the artichokes & lightly toss. When the pasta is cooked, I add it steaming hot & toss all of the ingredients together like it's a salad... The lemon scent wafts from the bowl!!!


And please do not forget to enter my Melissa & Doug GIVEAWAY!

Lemon Meringue Squares

Whisk in background is Gabriel"s first Whisk!

Friends take heed- when you speak, I listen & remember! Father Paul, our Pastor, gave a homily a long while back for & about his dear aunt & how she made him his favorite- Lemon Meringue Pie. Well, this month Father Paul (well, rather Monsignor Paul, although no one calls him that) celebrates his 35th Anniversary of his Priesthood! What a wonderful reason to celebrate  & to bake. Not only did Father Paul marry me & my hubby, but he also Christened Gabriel. So I chose a more portable "squared" down tinier version of the pie! 




Now onto the Lemon Meringue Squares... Problem is, I do not like citrusy dessert. Nope, I do not eat them. (See Key Lime Pie blog post). It's funny because I am from Florida! LOL But not only does this ring true & hilarious but it hinders my "tasting to see if it's ok" skills. So I hope they came out tasty & delish (I think they did from the one I demolished) but I'll have to see! This may be the only recipe I've actually prayed for to come out well ;)

Happy 35th Anniversary of your Priesthood Father Paul!

Lemon Meringue Squares
Loosely adapted from: Cooks.com 
(so loosely, I am re-writing it.)

• 1/2 cup shortening
• 1/2 cup confectioners sugar, sifted
• 2 TBSp Lemon Zest
• 2 Eggs, separated
• 1 cup Flour, sifted
• 1/2 cup Sugar
• 1 TBSp Lemon juice

Preheat the oven to 350. Line a 9x9" pan with parchment paper, then spray with cooking spray.


With the paddle attachment on the mixer, cream the shortening & confectioners sugar together until light & fluffy. Blend in lemon zest. 


In another mixer bowl, with the wire whisk attachment, beat the egg yolks until thick and light.  Then, again using the paddle attachment, add the yolks to the first mixture. Slowly add flour & mix until smooth. Spread and pat this (very stiff) mixture in a thin even layer into the readied pan. Bake at 350 degrees for about 10 minutes.



Meanwhile, using the wire whisk attachment, beat the egg whites, adding sugar gradually while beating,  until the mix is fluffy. Beat until stiff, but not dry. 


Fold in lemon juice a little at a time. Spread over baked layer. Return to oven and bake 15 minutes longer. Cool & cut into small squares.


*Lishie tip- Cold eggs separate better... Do not get any yolk into the white! And room temperature egg whites, stiffen best! So allow the egg whites to get to room temperature before whisking.

Roasted New Potatoes with Garlic, Lemon & Rosemary

So recently, I went to a Pampered Chef Party. I love some of their products & was set on ordering a couple of things but never thought I'd get dipping seasoning. It just LOOKED.so.delish. And it is! OMGoodness, I opened the lid of the Lemon & Rosemary Oil Dipping Seasoning & it just smelled so good. I can't wait to order more seasoning mixes from them. 

And the best part? The sauce at the bottom of the pan! Pure, warm dipping deliciousness with good, crusty bread! I actually sauteed some spinach in a pan then mixed it with the potatoes to soak up the sauce.

The roasted potatoes were the perfect accompaniment to mini turkey meatloaves (I halved the turkey mixture. 1/2 lb. of the mixture in each small bread tin. And lessened the cooking time to 40 minutes.)

Mini Turkey Loaves

Roasted New Potatoes

• 3 lbs.  of New Potatoes, washed & halved
• 6 whole cloves of Garlic, crushed
• 1 TBSp Lemon & Rosemary Oil Dipping Seasoning (or the equivalent lemon zest/dried rosemary/S & P)
• 1/4 cup Extra Virgin Olive Oil

Preheat oven to 425 degree.


Place everything in a glass or ceramic baking tray & mix together well. Roast for 45-50 minutes, stirring the potatoes once or twice, until the potatoes are browned on the edges.

Mini Turkey Loaf + roasted new Potatoes with Spinach

*Lishie tip- everyone has their own roasted potato recipe but I usually change mine to pair well with whatever protein I am cooking. There are countless combinations. So I use this equation:
3 lbs. new Potatoes + 
1/4 c Extra Virgin Olive Oil + 
fresh Garlic cloves + 
1 TBSp Dry Herbs OR 
2-3 TBSp Fresh Herbs = 
DeLish Roasted Potatoes!

Cous Cous Primavera

Yesterday, April 12th, was "National Grill Cheese Day" & I made some Caprese Panini- Fresh mozzarella, basil & tomato with extra virgin olive oil & balsamic vinegar. YUM! But I wanted something on the side too, so I made a simple yet delish, cous cous primavera:

Grilled, fresh goodness!

Cous Cous Primavera

• Cooking Spray
• 1 Red Bell Pepper, thickly sliced
• 1 Zucchini, sliced into coin shapes, then halved
• 1 cup Water Or Chicken Stock
• 1 cup Cous Cous
• Zest & Juice of 1 Lemon
• Freshly grated Parmesan Cheese

Using a oil-sprayed grill man on Medium-high heat, grill the zucchini & red pepper slices, about 2-3 minutes on each side.


In a sauce pan, bring the water (or stock) to a boil... turn off heat & add the cous cous. Cover for 5 minutes then fluff cous cous with a fork. Add lemon zest, grilled veggies & lemon juice. Toss lightly & top with grated parmesan cheese. 

Enjoy as a side or on on it's own! YUM.

Recipe Swap- Roasted Cauliflower... & umm, Broccoli (Side Dish)

And yet another great recipe swap from our little Nestie group- this time it's Sides! And mine happened to come from my feisty friend Christina's Blog: Tales From the Mad Men Kitchen (who got the initial recipe from Rouxbe). I have to admit, the dressing is pretty much the same as I always use on my cauliflower (& broccoli) after steaming them. The BIG difference, what took it out of the box for me? ROASTING the veg. Funny how something so simple, a little change in technique, can alter a recipe & fire up one's taste buds! My Mother-in-Law was making salmon tonight & she knows how much I love hers so she makes it for me as well... I thought, yumm, salmon & roasted vegetables would be perfect together!

I only changed two things... I added fresh broccoli to the mix (1/2 head of cauliflower + 1/2 head of broccoli) & I used the zest of an entire lemon. And unlike Feisty, I did grate some parmesan on at the end... why not? :) Thanks, Feisty so much for changing my steaming-full ways! Roasting is just as healthy & great on a rainy day in New Jersey like today!

Roasted yummy goodness

BTW- I supplied my Strip House Potatoes Romanoff. YUM

Lemon Bundt Cake for Gary!

So I asked my co-worker what his favorite baked good was & finally got an answer- Lemon cake/cupcakes! Phew, good thing since his BIRTHDAY is today ;) Happy birthday, Gary... hope you enjoy the Lemon Bundt Cake I made for you!

I used the most beautiful lemons & the ONLY thing I tweaked? I added the zest of a full lemon to the batter. It will be lemony! And I simply dusted the cake with confectioner's sugar rather than glazing.

*Lishie Tips- One of the most important things to remember about bundt cakes is to make sure you SIFT the flour/dry ingredients! You want everything LIGHT... Also, make sure the pan is well greased & floured- if you can not get the cake out easily, ONLY use a silicone spatula to gently nudge the cake out (if not, you will danger your bundt pan!) Pour the batter into the bundt pan slowly to prevent air bubbles & fill it only 3/4 of the way for rising room. Another? COOL it properly! Sugar, glaze it or leave it "as is"...
Then- ENJOY!

*Lishie Facts- The Bundt Pan was created in 1950. The bundt pan is a variation of ceramic cake forms that were used in Germany to make the ring-shaped cakes called Bundkuchen.

Carousel Bundt Cake 

Carousel Horse

Sugary, lemony goodness!

Lemon & Garlic Tilapia with Zucchini & Pepper "en papillote"

So, as I've been blogging about (because nothing makes me happier), my sister is visiting overnight. She is a vegetarian & I decided to prepare her a very "meaty" veggie dinner that she & my hubby love. The catch? I, the cook, do not like it so I made this for me. Funny, my sister said it looked delish :) It was!  Simply defined, "en papillote" is the French phrase for "in parchment". 

Lemon & Garlic Tilapia with Zucchini & Pepper "en papillote"

2 tilapia fillets

1/4 small onion, thinly sliced
1 clove garlic, thinly sliced1 small zucchini, julienned
1 small red bell pepper, julienned2 lemons- I juiced, 1 sliced 
Fresh Parsley
Extra virgin olive oil
Salt & pepper

Preheat oven to 400 degrees F.

For each fillet, cut a sheet of parchment paper (you can also use aluminum foil) twice the size of the fish fillet. 

Lay one fish fillet in the middle of the parchment paper. Layer the 1/2 the onion slices, 1/2 the garlic slices, 1/2 of the zucchini, 1/2 of the red bell pepper, & 1-2 lemon slices on top of the fillet.  Juice 1/2 lemon & drizzle a little extra virgin olive oil & salt & pepper over the fillet & veg. 


For the "FOLD"- Take one side of the parchment paper LENGTH-WISE & half it (fold it) over the other side. WIDTH-WISE- Fold in the sides to create a little "package". 


Bake "en papillote" on a baking sheet for 30 minutes. Remove the fish from the oven. Remove or serve in the packet but be careful to avoid the steam when opening.

"en papillote"

Feel like some biscotti & coffee?

I came home today & cooked what I had planned- Lemon Pasta & Artichokes because it's yummy, filling & easy. But I wanted something more. While reading this article from Health.com on IBD (Crohns & Colitis) which I suffer from, I came across this "IBD friendly" recipe for Citrus Biscotti (reprinted with permission from The Culinary Couple's Creative Colitis Cookbook) .  Knowing I have everything to make Lemon Biscotti, I had found my "something more"!

Biscotti literally means "double-baked"... These delectable cookies smelled so good baking once, then twice & even moreso when I tried them, you'd never know they were a suggestion from Health magazine for IBD! I shared them, as always with my wonderful in-laws... My Italian Father-in-law who says biscotti is his favorite, loved them! Can't wait to share them with little sleeping Gabriel tomorrow!

There's nothing like a hot cup of coffee & biscotti to relax with after a long & cold day like this one!

Groundhog Stew (Lemon Pasta & Artichokes)

OK, OK, just kidding but perhaps the little fur-ball heard me because spring has been predicted early. That being said, today wasn't just busy for the Punxsutawney Phils, Staten Island Chucks & Lantana Lous of the world, it was busy for me too. So, some pasta dishes are really, fast easy & delish, like my lemon pasta & artichokes.

Lemon Pasta & Artichokes
1/4 cup extra virgin olive oil
lemon zest/ juice from 2 fresh lemons
1/4 grated parmesan cheese
fresh, chopped parsley
Kosher Salt & White Pepper
1 lb. cooked pasta (i love farfalle for this)
2 cans of artichoke hearts, I cut them into quarters (you can also used frozen, just thaw in the microwave)
steamed broccoli (I pre-steam it) Optional

I mix the olive oil, Lemon zest & juice,  parmesan & parsley in the bottom of a bowl, then add the veg, then when the pasta is cooked, I add it steaming hot and mix it like it's salad... everything smells yummy & comes together! Sometimes, at the end, I add fresh cubes of mozzarella too! Or roasted red pepper.


DELISH & so easy.