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Grilled Chicken Salad

30 Jan

Marinate the chicken in the seasoned lemon juice, soy sauce, and garlic mixture for 2 hours; for flavorful, tender chicken.


5 TBSP fresh squeezed lemon juice

3 TBSP reduced-sodium soy sauce

2 cloves garlic, chopped

1/8 tsp black pepper

1 tsp dried basil

8 ounces boneless, skinless chicken breast

1 large red onion, cut into 1/8 inch slices

Light vegetable cooking spray

6 cups chopped lettuce

1 TBSp crumbled blue cheese

1 medium tomato, cored and diced



4 TBSP fresh lemon juice

4 TBSP balsamic vinegar

2 cloves garlic

2 tsp dried basil


Whisk together lemon juice, soy sauce, garlic, black pepper and basil in a bowl and set aside. Place chicken on a piece of plastic wrap and pound flat. Place chicken into marinade bowl and cover. Marinate for 30 minutes to 2 hours.

Preheat grill or broiler of oven. Place onion slices in a single layer on a baking sheet and spray lightly with vegetable oil; turn onions over and spray to coat. Remove chicken from marinade and place alongside the onions. Grill or broil for 5 minutes per side. Let chicken cool enough to handle the slice thinly. Spread lettuce on 4 plates, scatter  the onions and chicken on top. Sprinkle 3/4 tsp over each. Sprinkle tomatoes over cheese.

Combine the dressing ingredients in a blender and mix at low-speed until garlic is finely chopped. Serve with salad


Serves 4


176 calories per serving

3.2 grams fat



Ultimate Lemon Meringue Pie

16 Jan

1 prepared graham cracker crust

1 cup sugar

1/4 cup cornstarch

1/8 tsp salt

6 large eggs, separated

1-1/2 cups water

1 TBSP lemon zest

1/2 cup fresh lemon juice

2 TBSP butter


Whisk together sugar , cornstarch, and salt in a large saucepan. Add egg yolks, then immediately but gradually whisk in water. Bring mixture to a simmer over medium heat, whisking often, 8 to 10 minutes, until thickened. Remove from heat, whisk in zest, lemon juice and butter. Keep warm.


1 TBSP cornstarch

1/3 cup water

1/4 tsp cream of tartar

1/2 cup sugar

4 large egg whites

1/2 tsp vanilla

Mix cornstarch and water in a small saucepan. bring to a simmer; whisking occasionally until thickened. Remove from heat when translucent and thickened. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites until frothy. Add vanilla. Beat in sugar mixture, 1 TBSP at a time. Then add cornstarch mixture, 1 TBSP at a time until stiff peaks form. Pour warm pie filling into crust. Spoon meringue, starting at the edges, and then to the middle. Bake at 325 until browned, about 20 minutes on center rack of oven. Cool completely before serving.

Fresh Peach Pie

11 Jan

1 (15 oz) package refrigerated pie crust divided

5 cups peeled , sliced fresh peaches

1-1/2 tsp lemon juice

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/4 tsp salt

2 TBSP butter, diced


Preheat oven to 425

place 1 pie crust into a 9 inch pie plate, according directions. place peaches in a medium bowl; sprinkle with lemon juice, toss gently. Combine granulated sugar and next 4 ingredients; sprinkle over peaches, toss gently. Spoon into pie crust, dot with butter. Cut a dime sized hole in the other pie crust and place on top of pie; fold edges under and crimp. Bake 15 minutes; shield with foil to shield from over browning. Bake 25 to 30 minutes, Cool on wire rack 1 hour.


Tangy Lemon Pie

11 Jan

1 large Graham cracker crust

2 cups sugar

6 TBSP cornstarch

1 cup fresh lemon juice

8 large eggs

1/2 cup butter, melted

4 drop yellow food coloring.


Whisk together sugar and cornstarch in a heavy,non-aluminim saucepan; gradually whisk in lemon juice, eggs, and butter. Cook, whisking constantly, over medium low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes. Pour into crust. Cover and chill 4 hours or until set.

Roasted Red Pepper Remoulade

4 Jan

3 large eggs

1/2 jar roasted red peppers, drained

1/2 cup vegetable oil

1/4 cup finely minced onion

1 TBSP creole mustard

1 tsp lemon juice

1 clove garlic

1/2 tsp sugar

1/2 tsp salt

1/2 tsp ground cumin

1/4 ground red pepper

Beat eggs and vegetable oil together until well mixed. In the top of a double boiler cook mixture stirring constantly until eggs are very warm and start to thicken. Put egg mixture into a food processor; with motor running add the remaining ingredients. and pulse until smooth. Let cool before serving

Spicy Steak Salad

31 Dec

1-1/2 pounds boneless sirloin steak, thinly sliced

3 TBSP vegetable oil

1/3 cup lemon juice

1 TBSP light brown sugar

1 TBSP low sodium soy sauce

1 tsp dried basil

1 jalapeno pepper, seeded and minced

2 garlic cloves, minced

1/2 tsp grated fresh ginger

1 large red bell pepper, finely sliced in strips

1/2 medium cucumber, diced

6 cups lettuce

In a bowl combine lemon juice, brown sugar, soy sauce, and basil. Mix well. Heat oil in skillet over medium heat. Add jalapeno pepper, garlic and ginger. Stir constantly for 1 minute. Add steak. Cook until tender, stirring often. Toss steak with bell pepper and cucumber in a bowl. Divide lettuce onto 4 plates and top with steak. pour lemon juice mixture into skillet and bring to a boil.  Drizzle over plated salads. Serve immediately.

Serves 4

Lemon Chicken Scaloppine

31 Dec

4 boneless, skinless chicken Breast -pounded thin

1/2 tsp salt–divided

1/2 cup flour

2 TBSP vegetable oil

1–8oz package sliced mushrooms

4 cloves garlic, pressed

1 1/2 cups whipping cream

3/4 cup chicken broth

4 TBSP lemon juice

1 pound dry linguine noodles

Spread chicken with salt, pepper and dredge in flour. Brown chicken in hot oil over medium high heat until done.Remove from skillet and add mushrooms and saute until brown, about 5 to 7 minutes. Add garlic and remaining salt, saute 2 minutes. Stir in cream and chicken broth; reduce heat to medium and simmer 20 minutes or until thickened. Stir in lemon juice. Cook pasta according top package directions in a dutch oven. Drain and return to pot. pour in cream mixture. Combine well. Pour into serving dish and top with chicken.

Serves 4


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