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Posts Tagged ‘lemon’

My daughter Hannah decided that we should all have breakfast together as a family.  Not a bad idea since Spring sports are wrecking havoc on our eating dinner together as a family.  The other day she requested that I bake muffins for breakfast.  I asked what flavor and after a bit of thought she said Lemon Blackberry please.  I’ve made blackberry muffins before but those have cinnamon and no lemon.  Off to the internet to find a recipe for Lemon Blackberry Muffins.  There were tons!  I finally settled on one.  Of course I made a few tiny tweaks but that’s okay.  I am hoping that I am getting comfortable enough with the basic muffin recipe to start playing and developing my own.

UPDATE:  I can’t find the recipe I used.  I know it had 2 eggs, 1 cup of blackberries, zest of one lemon, juice of one lemon and yogurt.  I mixed white flour with whole wheat white flour and in the end they were delicious but I am mad at myself for misplacing the recipe.  Hopefully I can find it but I do have a picture of them!

 

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The other night  Jeff had some chicken breasts in the fridge and was going to make dinner but when he got home he was totally drained so I offered to make dinner instead.  In the spirit of trying to use things up before Passover I noticed we had some Farro left so this is what I came up with.

Lemony Fennel Chicken with Farro and Steamed Broccoli

 

Ingredients

  • 1 package boneless skinless chicken breasts (about 1 pound)
  • 1 onion, diced
  • 1 – 2 cloves garlic, diced (I used a clove that was gigantic so I only needed one)
  • 1/2 inch – 1 inch piece of fresh ginger, minced
  • 1 – 2 tbsp Olive oil
  • Red pepper flakes
  • Fennel Seeds
  • Cracked Rosemary
  • Salt
  • Pepper
  • White Wine Vinegar
  • Juice of 1/2 lemon
  • 1/2 cup white wine

Directions

  • Heat olive oil in saucepan
  • When oil is shimmering, add the fennel seeds, rosemary and red pepper flakes.
  • Let bloom for a few minutes until they smell toasty and are a bit golden.
  • Add the onions, garlic and ginger.
  • Saute 5 – 8 minutes until the onions are translucent and the garlic is browned but not burned.
  • Add the juice of 1/2  a lemon and a splash of White Wine Vinegar.
  • Place the chicken breasts in the pan on top of the onions, garlic and ginger.
  • Cook chicken 5 or so minutes on each side.  The chicken should brown a bit and be firm to the touch but not spongy.
  • Remove the chicken to a platter.
  • Add 1/2 cup of white wine to the pan.
  • Reduce the sauce in the pan by about 1/2.  Be sure to scrape up all the bits from the bottom of the pan.  They give the sauce great flavor!
  • Drizzle the sauce over the chicken and serve.

We served it with Farro and steamed Broccoli.  I ate the leftover chicken shredded and mixed into the Farro with the broccoli mixed in too.  YUM!

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I had pulled a recipe for chicken with figs and lemon from my recipe box planning to make it for dinner last night.  Only problem is that I took it to work to retype it and left it there.  So I had to improvise.  Here’s what I came up with:

 

Ingredients

  • 1 lb skinless boneless chicken breasts
  • 1 red onion, diced
  • 1 – 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 6 dried figs, chopped
  • 1 tbsp or so brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tsp lemon zest
  • 1 tbsp or so lemon juice
  • handful chopped fresh cilantro

Directions

  • Heat olive oil in medium saute pan over medium-high heat
  • Add onion and garlic.  Saute, stirring now and then until they are golden brown and translucent.  The red onion will turn a very pretty reddish-pink color.
  • Add the chicken and the figs.  I ended up cutting the breasts into chicken nugget sized pieces because the  kids had asked if we could have chicken nuggets.
  • Cook the chicken until browned on one side and the flip to cook the other side.  (It shouldn’t take that long to cook the chicken maybe 55 minutes per side).
  • While the chicken is cooking, mix the brown sugar, lemon juice, lemon zest and vinegar in a small bowl.
  • Once the chicken  is browned on both sides, pour the sauce over the chicken and stir.
  • Cook for 1 – 2 minutes more.
  • Right before serving toss the cilantro on and serve.

I served it with whole wheat couscous and a bowl of sliced yellow peppers.   Oh, I also tossed a few more figs on the top to make it look pretty.

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