Zesty Broiled Chicken

Ingredients:

3 tablespoons garlic powder

1 tablespoon dried basil

1 1/2 teaspoons dried oregano

3/4 teaspoon paprika

3/4 teaspoon salt

3/4 teaspoon black pepper

1 tablespoon lemon juice

1 tablespoon olive oil

1 chicken (about 3 pounds)

Step-by-Step:

Preheat broiler. Line broiler pan with foil and lightly coat with nonstick cooking spray.

For seasoning mix, combine the garlic powder, basil, oregano, paprika, salt and pepper in small jar with lid; cover. Shake well to mix.
 Mix 1 tablespoon seasoning mix, the lemon juice and olive oil in small bowl until well blended; set aside.
Remove skin from chicken and discard. Cut the chicken into serving-size pieces.
Brush the chicken pieces with reserved olive oil mixture; place chicken on prepared broiler pan.
Broil the chicken, turning twice, until juices run clear when meat is pierced with a knife, about 35 minutes.

Shrimp Linguine with Ricotta, Fennel, and Spinach

Ingredients


1. 9 ounces fresh linguine
2. 1 tablespoon olive oil
3. 8 ounces medium shrimp, peeled and deveined
4. 1 cup vertically sliced fennel bulb
5. 1/2 cup thinly sliced shallots
6. 2 garlic cloves, thinly sliced
7. 1 (6-ounce) package fresh baby spinach
8. 1 tablespoon grated lemon rind
9. 2 tablespoons fresh lemon juice
10. 1/2 teaspoon freshly ground black pepper
11. 1/4 teaspoon salt
12. 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
13. 1/4 cup part-skim ricotta cheese


Preparation


1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.
3. 3. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.
Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/shrimp-linguine-50400000126244/?xid=scancook-mar13-ck>


I don't care for fennel so I actually leave it out

Berry Berry Parfaits

Even though right now you can't always get the fresh berries this is great with frozen ones.

Ingredients:

1 (10-ounce) package frozen raspberries, thawed

1/4 cup granulated sugar

2 tablespoons cornstarch

2 cups frozen sliced strawberries, thawed

2 teaspoons lemon juice

1 quart vanilla ice cream

1 cup sour cream

6 sprigs fresh mint, optional for garnish

Step-by-Step:

1. Drain raspberries, reserving syrup. Combine the reserved syrup with enough water to measure 1 cup.
2. Combine granulated sugar and cornstarch in a medium saucepan and mix well. Stir in raspberry syrup mixture and sliced strawberries.
3. Cook mixture over medium heat, stirring continually, until thickened. Remove from heat. Stir in raspberries and lemon juice. Chill, covered, in the refrigerator for 30 minutes.
4. Reserve 6 tablespoons of the raspberry sauce.
5. Spoon one-third of remaining raspberry sauce into bottom of 6 parfait or sundae glasses. Top each with a scoop of ice cream. Add a second layer of raspberry sauce and top with the sour cream. Spoon remaining raspberry sauce over sour cream and top with a second scoop of ice cream.
6. Drizzle parfaits with reserved raspberry sauce. Garnish with mint, if desired

Homemade Lemon Curd

This is a great thing to have on hand. There are so many things you can do with it. Tarts, the base of lemon cake and candies. It is just a great thing to have and easy to whip up a batch.

Ingredients:

2 cups granulated sugar

6 large eggs

1/2 cup lemon juice

4 tablespoons butter

Step-by-Step

1. Beat granulated sugar and eggs in a medium bowl with an electric mixer set at high speed until blended.
2. Pour egg mixture into top of a double boiler set over medium-high heat. Stir in lemon juice and butter.
3. Cook, stirring continually, until thickened.
4. Spoon the lemon curd into 3 sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids.
5. Makes 1 1/2 pints. Store lemon curd in the refrigerator for up to 3 weeks. 

Apple Pie

Ingredients:

For the dough:

• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 2 tsp. granulated sugar
• 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
• 3 to 4 Tbs. ice water

For the filling:

• 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
    thick
• 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
• 1/2 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 4 tsp. cornstarch
• 1 Tbs. fresh lemon juice
  
• 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
• 1 egg white, beaten with 1 tsp. water
• 2 tsp. granulated sugar

Step-by-step:

To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.

On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes.

Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.

Orange-Pomegranate Salad

Servings: 12 (3/4 cup)


Ingredients
1 large garlic clove, minced
1/2 teaspoon kosher salt
2 tablespoons lemon juice
6 tablespoons olive oil
6 cups slightly packed mixed baby greens
4 navel orange, peeled, with pith removed, sliced (1/2 inch)
3/4 cup pomegranate seeds


Step - by - Step
1. Mash garlic and salt with side of chef's knife on cutting board until paste forms; place in small bowl. Whisk in lemon juice; slowly whisk in oil.
2. Toss greens in large bowl with enough dressing to lightly coat; arrange on serving platter. Toss oranges in same bowl with enough dressing to lightly coat; arrange over greens. Top with pomegranate seeds. 

Roasted Butternut Squash with Sage-Lemon Butter

Servings: 6 (2/3-cup)

Ingredients:

8 cups cubed butternut squash (3/4 inch)

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

2 tablespoons chopped fresh sage

2 teaspoons grated lemon peel

2 medium garlic cloves, minched

1 tablespoon lemon juice

Step-by-step:

1. Heat over to 4500F. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl.; arrange in single layer on baking sheet.
2. Bake 25 to 35 minutes or until tender and browned in spots, turning several times
3. Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash;  toss to coat

Hollandaise Sauce

The kids over this on Eggs Benedict and Asparagus

Ingredients

• 4 egg yolks
• 2 Tbs. fresh lemon and lime juice
• 1 Tbs. water
• 1/8 tsp. salt
• Pinch of cayenne pepper
• 2 pinches of freshly ground white pepper
• 16 Tbs. (2 sticks) unsalted butter, melted

Step-by-step

In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.

Makes 2 cups.

Grilled Peach Melba

Sauce
1 package (12 oz) Unsweetened quick frozen raspberries
1/2 cup sugar
1/4 cup water
2 tablespoons raspberry flavored liqueur
1 teaspoon cornstarch

Peaches
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
4 ripe peaches, peeled, pitted, and cut into 1/2 inch slices
4 scoops vanilla ice cream

Step-By-Step

1. For sauce, in a medium saucepan, combine the berries, sugar, and water. Cook over medium-low heat until a sauce forms, 5 minutes. Transfer to a fine sieve over a bowl and strain, pressing on the sloids. Return to a clean pan and simmer over low heat. 
2. In a small bowl, combine the raspberry liqueur and cornstarch. Slowly whisk into the simmering sauce. Cook, stirring, until slightly thickened. Transfer to a bowl and keep warm.
3. Prepare a fire in a charcoal or gas grill.
4. For the peaches, in a large bowl, combine the oil and lemon juice. Add the peaches and toss to coat. Spear the slices on one or more pairs of metal skewers, passing a skewer through one end of slice. Grill the peaches until seared and heated through, 6-8 minutes turning them once midway.
5. To serve, place a scoop of ice cream in each of 4 bowls. Slide the peaches off the skewers over the ice cream. Drizzle the raspberries sauce on top.

Mini Apple Pies

Ingredients
1 refrigerated pie pastry
2 medium Granny Smith apples
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoon butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoon sugar

Step-by-step

1. Preheat oven to 425. Set the pie pastry out at room temperature for about 10 minutes to soften slightly.
2. Peel, core and dice the apples. Place in a small bowl and toss with the lemon juice. Stir in the brown sugar, cinnamon, ginger and nutmeg
3. Roll the pastry dough into a 16x8 inch rectangle on a lightly floured surface. Cut into eight 4 inch squares
4. Spoon 2 tablespoons on the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of butter. Brush the edges of the dough with some of the beaten eggs. Fold the corners of the dough toward the middle, covering the filling. Pinch the edges to seal. Place the filed squares on an ungreased baking sheet.
5. Brush the tops of the pies with the remaining beaten egg and sprinkle with the granulated sugar. Bake until lightly browned, 10 - 12 minutes. Cool the pies on the baking sheet for 2 minutes. Serve warm or transfer to a wire rack to cool completely.

Do not over stuff the pies, if you have extra left over use for other desserts.