Tag: lemon zest

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

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

Lemony Spinach with Feta and Pine Nuts

by Pam on October 9, 2013

I am love checking out cookbooks from the library because I really enjoy reading cookbooks and getting inspiration from them. I recently brought home Ina Garten’s Barefoot Contessa Foolproof and I loved it! I have so many recipes bookmarked to make. I started with this spinach recipe that looked super simple and really flavorful… I was right. I liked the combination of the onions and spinach with the lemon, pine nuts, and the salty feta. My husband and I LOVED this spinach while my daughter thought it was pretty good. My son, on the other hand, wasn’t very impressed and grumbled a bit while eating it. Can’t win them all.

Heat the olive oil in a large sauté pan over medium heat. Add the onion, and cook for 8-10 minutes, stirring often, until the onion is tender and golden brown. Meanwhile, zest the lemon and set aside. Squeeze 1 tablespoons of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.

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Lemony Spinach with Feta and Pine Nuts

Yield: 4

Cook Time: 15 min.

Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1 small lemon (zest and 1 tbsp juice – more juice if desired)
1 (6 oz) bag baby spinach
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
1-2 tbsp feta cheese

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the onion, and cook for 8-10 minutes, stirring often, until the onion is tender and golden brown. Meanwhile, zest the lemon and set aside. Squeeze 1 tablespoon of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten – Barefoot Contessa Foolproof

References

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

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Lemon Blueberry Bars

by Pam on August 25, 2013

I saw this recipe on Uni-Homaker^[1] that is originally from Two Peas & Their Pod^[2] that looked amazing. I was making a meal for some friends who are going through a difficult time right now and I wanted to make them something comforting and delicious. I made a Chicken, Mushroom, Broccoli and Rice Casserole^[3] for their dinner and I made these delicious bars for their dessert. They turned out beautifully and put a big smile on my friends’ faces.

Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.

Place the graham crackers into a large ziplock bag and seal. Smash the crackers into fine crumbs using a mallet. Combine the graham cracker crumbs, melted butter, sugar, and lemon zest together in a bowl. Using your fingers, mix until graham cracker crumbs are moist and well combined. Pour the mixture into the prepared baking pan and press the mixture firmly into the pan. Bake the crust for 10 minutes or until set. Remove from the oven and let it cool. Do not turn off the oven.

Meanwhile, whisk the egg yolks, condensed milk, lemon juice, and lemon zest together in a bowl until well combined and slightly thickened. Gently fold in 1 cup of the blueberries. Pour the lemon blueberry filling over the crust and spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of blueberries over the mixture in the bare spots.

Place the pan into the oven and bake for 15 minutes or until filling is just set. Cool to room temperature and then place it into the refrigerator for at least one hour before serving. Once chilled, cut into bars and serve. Enjoy!

Side Note: Bars will keep in the refrigerator for 3-4 days.

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Lemon Blueberry Bars

Ingredients:

Crust:

1 1/2 cups of graham cracker crumbs
6 tablespoons of unsalted butter, melted and cooled
2 tablespoons of granulated sugar
Zest of 1 lemon

Filling:

2 egg yolks
1 (14 oz) can of sweetened condensed milk
1/2 cup of freshly squeezed lemon juice
Zest of 1 lemon
1 1/4 cup of fresh blueberries

Directions:

Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.

Place the graham crackers into a large ziplock bag and seal. Smash the crackers into fine crumbs using a mallet. Combine the graham cracker crumbs, melted butter, sugar, and lemon zest together in a bowl. Using your fingers, mix until graham cracker crumbs are moist and well combined. Pour the mixture into the prepared baking pan and press the mixture firmly into the pan. Bake the crust for 10 minutes or until set. Remove from the oven and let it cool. Do not turn off the oven.

Meanwhile, whisk the egg yolks, condensed milk, lemon juice, and lemon zest together in a bowl until well combined and slightly thickened. Gently fold in 1 cup of the blueberries. Pour the lemon blueberry filling over the crust and spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of blueberries over the mixture in the bare spots.

Place the pan into the oven and bake for 15 minutes or until filling is just set. Cool to room temperature and then place it into the refrigerator for at least one hour before serving. Once chilled, cut into bars and serve. Enjoy!

Side Note: Bars will keep in the refrigerator for 3-4 days.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Uni Homemaker & Two Peas and their Pod

References

^{^} Uni-Homaker (unihomemaker.com)
^{^} Two Peas & Their Pod (www.twopeasandtheirpod.com)
^{^} Chicken, Mushroom, Broccoli and Rice Casserole (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)