Tag: lemon juice

Homemade Strawberry Milk

Homemade Strawberry Milk

by Pam on June 9, 2013

I saw a recipe for strawberry milk on We are Not Martha[1] and decided to make it for my kids’ after school snack. It was simple to prepare made the most delicious strawberry milk. My kids absolutely loved it and asked me to make it again very soon. I love that this milk put a huge smile on my kids’ faces and that it was made with real fruit.

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat  to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.



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Homemade Strawberry Milk




Prep Time: 5 min.

Cook Time: 10-12 min.

Total Time: 15-17 min.



Ingredients:

2 cups of fresh strawberries, hulled & sliced
1/2 cup of sugar, to taste (my strawberries were extremely sweet so I only used 1/4 cup)
1/2 cup water
1 tsp freshly squeezed lemon juice
1/2 tsp vanilla
4 cups of milk

Directions:

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by We are Not Martha

References

  1. ^ We are Not Martha (www.wearenotmartha.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Fruit Salad with Honey-Citrus Dressing

Fruit Salad with Honey-Citrus Dressing

by Pam on May 30, 2013

I was making s garlic-citrus flank steak for dinner along with a black bean salad and I decided to make a fresh fruit salad with a honey-citrus dressing to go with them. It was quick and easy to make and a great way to use up some fresh fruit that I had on hand. It was a light, refreshing, and delicious salad that paired perfectly with the rest of the meal.

Combine the orange zest, orange juice, lemon juice, lime juice, and honey together in a small bowl. Whisk until well combined. Taste and add more honey if needed.

Combine the pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with the honey citrus dressing, to taste, then toss to coat evenly. Serve and enjoy.

 



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Fruit Salad with Honey-Citrus Dressing




Yield: 6



Ingredients:

Juice and zest of 1/2 an orange
Juice of 1/2 a lemon
Juice of 1/2 a lime
1 tbsp of honey (more if needed)
1 cup of pineapple, chopped
1 cup of mango, chopped
1 cup of strawberries, hulled and sliced
1 cup of green grapes
1/2 cup of blueberries
1/2 cup of blackberries

Directions:

Combine the orange zest, orange juice, lemon juice, lime juice, and honey together in a small bowl. Whisk until well combined. Taste and add more honey if needed.

Combine the pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with the honey citrus dressing, to taste, then toss to coat evenly. Serve and enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Lemon and Mustard Chicken Thighs

Lemon and Mustard Chicken Thighs

by Pam on October 10, 2013

I had thighs to use up so I went in search of a recipe. I found one that looked amazing at Inspired Taste[1] and I couldn’t wait to make it. I adapted it a bit to use what I had on hand but kept it pretty close to the original recipe. It was easy to make, smelled amazing while it baked, and tasted wonderful. My husband couldn’t get enough of the sauce, my son gobbled up his chicken as soon as it hit his plate, and I loved it. My daughter, on the other hand, told me she is “totally over chicken”, so she wasn’t a huge fan but ate it anyway. I served this chicken with the Lemony Spinach with Feta and Pine Nuts[2] and they paired nicely together.

 

Heat oven to 400 degrees.

Make the rub for the chicken thighs by combining the whole grain mustard, 1 teaspoon of the lemon zest, oregano, basil, and 1 tablespoon of the olive oil in a small bowl. Coat the chicken on both sides with the mustard rub. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.

In a measuring cup, combine remaining lemon zest (2 teaspoons), lemon juice, and the chicken broth. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown.  Flip the chicken then add the minced garlic to the pan and cook, stirring constantly for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 20 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s juices back into the pan and coat with sauce. Serve. Enjoy.

 



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Lemon and Mustard Chicken Thighs




Yield: 4

Cook Time: 25-30 min.



Ingredients:

4 boneless skinless chicken thighs,
1 tbsp whole grain mustard
1 tbsp lemon zest, divided
1/2 tsp dried oregano
1/2 tsp dried basil
Sea salt and freshly cracked pepper, to taste
2 tablespoons olive oil, divided
1/4 cup lemon juice (about 1 lemon)
1 1/4 cups chicken broth
2 garlic cloves, minced
1 tbsp unsalted butter
1 tbsp flour
Parsley, garnish

Directions:

Heat oven to 400 degrees.

Make the rub for the chicken thighs by combining the whole grain mustard, 1 teaspoon of the lemon zest, oregano, basil, and 1 tablespoon of the olive oil in a small bowl. Coat the chicken on both sides with the mustard rub. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.

In a measuring cup, combine remaining lemon zest (2 teaspoons), lemon juice, and the chicken broth. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic to the pan and cook, stirring constantly for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 20 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s juices back into the pan and coat with sauce. Serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Inspired Taste

 

References

  1. ^ Inspired Taste (www.inspiredtaste.net)
  2. ^ Lemony Spinach with Feta and Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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