Posts Tagged Lemon
Pork with Lemon Caper Sauce
Posted by Eileen Devlin in Low Calorie, Main Course, Pasta, Pork, Side Dishes, Vegetables on March 22nd, 2010
Here is one delicious quick and easy recipe that is a sure-fire crowd pleaser – especially if you love pork chops. This has a light but flavorful breading – crisp on the outside and tender and juicy on the inside. You cannot go wrong with this 
1/3 c flour
1/8 tsp salt
3 tbsp Italian-seasoned bread crumbs
3 tbsp preshredded fresh Parmesan cheese
1/4 tsp black pepper
1 large egg white, lightly beaten
4 – 4 oz boneless center cut pork chops (about 1/2 thick)
2 tsp olive oil
1/2 c fat free less sodium chicken broth
1 tbsp dry white wine
1/4 tsp grated lemon rind
1 tbsp fresh lemon juice
2 tsp capers, rinsed and drained
1. Combine flour and salt in a shallow dish. Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish. Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture. Coat pork with cooking spray.
2. Heat oil in skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm. Add broth and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to 1/4 cup (about 2 mins). Serve with pork. Yields 4 servings.
I know the pork appears a little burnt but it certainly didn’t taste that way. The recipe didn’t have a picture so I wasn’t quite sure how it was going to look but the taste was amazing! I served it with orzo (splashed with some fresh lemon juice, salt, and parsley) and garlic-red pepper broccoli. I had my son help me make this dinner so I *think* that’s why he enjoyed every bite of it – even the broccoli
Nutritional Information (pork only):
Calories: 256
Fat: 10.1 g
Protein: 28.2 g
Carbohydrate: 11.5 g
Fiber: 0.7 g
Cholesterol: 68 mg
Sodium: 419 mg
Seared Tilapia with Lemon-Tarragon Sauce and Spinach Orzo
Posted by Eileen Devlin in Low Calorie, Main Course, Pasta, Seafood, Vegetables on January 24th, 2010
Although I much prefer “meatier” fish like salmon or mahi-mahi, this was very, very good. The tilapia is seasoned very well here and so it doesn’t have that “fish” smell and taste to it. And I love it when I find recipes that have an accompaniment included!
For Tilapia:
1.5 lbs fresh/frozen tilapia or other lean whitefish
1 tsp seasoned salt ( I used more though)
1 tbsp olive oil
1/4 c dry white wine
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp snipped fresh tarragon or 1/4 tsp dried tarragon, crushed
1. Rinse fish, pat dry and sprinkle with seasoned salt. Prep your skillet with oil and cook fish until it flakes easily (approx 4-5 mins total). Set aside in dish and keep warm.
2. For sauce, add wine and lemon juice to skillet making sure to scrape up any crusty bits from the fish. Whisk in mustard and tarragon and heat through. Serve over fillets. I yielded 6 servings. Enjoy!
For Spinach Orzo:
Prep 8 oz dried whole wheat orzo, drain. Immediately toss orzo with 5-6 oz package of baby spinach, 1 tbsp olive oil, 2 tsp finely shredded lemon peel and 1/4 tsp salt. Season to taste with fresh ground pepper.
Mmmm. . .good!
Nutritional Information (for both together):
Calories: 294
Total Fat: 7 g
Cholesterol: 57 mg
Protein: 28 g
Carbohydrate: 28 g
Fiber: 7 g
Sodium: 448 mg
Lemon Garlic Chicken with Olives
Posted by Van Santos in Chicken, French, Main Course on January 11th, 2010
Sticking to my idea of trying new dishes, I saw this Lemon Garlic Chicken with Olives recipe and thought “Hey, why not”.
Let’s get to it.
- 1 4 pound chicken cut up, or chicken pieces
- 25 garlic cloves peeled
- 3/4 cup chicken broth
- 1/3 cup pitted green olives, rinsed
- 1 Tbsp chopped lemon zest
- 1/3 cup fresh lemon juice
- 2 Tbsp extra virgin olive oil
- 1/3 cup finely chopped fresh herbs (rosemary, thyme, parsley, oregano, basil, sage, etc.)
- Salt and freshly ground pepper to taste
- 1 Tbsp Unsalted melted butter
Ok, you’ll
1) Preheat oven to 425.
2) Combine the lemon zest and juice, olive oil, butter, herbs, and salt and pepper in a small bowl and stir.
3) Arrange chicken pieces in a roasting pan, place the garlic cloves all around the chicken, and pour lemon-herb mixture over them.
Chicken getting ready to head into the oven.
4) Roast for about 50 minutes or until nicely browned.
4) Remove chicken.
5) In a large pan, over a medium heat, add the roasted chicken, garlic, juice, and chicken stock. Stir.
6) Add the olives and stir, cooking a few more minutes. Serve immediately.
Lemon Garlic Chicken with Green Olives
The small change I made to the recipe was the addition of the butter… next time I will do a number of things different.
I’d love to be sitting here telling you this dish was fantastic, or that the flavors magically danced on my tongue, but that is not the case. When the recipe says it’s Lemom Garlic Chicken they really mean it’s Lemon Chicken. The Lemon was too overwhelming. Now, that is not to say it was bad, but it wasn’t a home run.
Interestingly enough, if one eats a piece of garlic, chicken and an olive at the same time the flavors seem to balance out. Eat them alone and it really doesn’t work… alone the chicken has too much lemon, the garlic has lost the kick, or the olives were too salty.
Next time I get around to this I play on significantly cutting the lemon juice, maybe just making the lemon zest the core lemon flavor, and made the base of the dish butter.
Lemon Bars
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on December 14th, 2009
I am usually a sucker for rich chocolate desserts, but I do love a lemony good ending. This turned out way better than any store-bought brands I’ve tried! (And you’d never guess it’s low-cal too.)
Ingredient List:
3/4 c all-purpose flour; 2 tbsp all-purpose flour
1/4 c granulated sugar; 3/4 c granulated sugar
dash salt
1/4 c butter
2 eggs beaten
1 tsp finely shredded lemon peel
1/3 c lemon juice (I used fresh lemons)
1/3 c fat free half and half
powdered sugar (optional)
1. Preheat oven to 350 and prep an 8×8x2 in baking pan. In a small bowl combine 3/4 c flour, 1/4 c sugar, and salt. Using a pastry blender cut in butter until crumbly. Using the back of a large spoon, tightly press and pack this mixture into the baking pan. Bake for 15 mins.
2. While that is baking, stir together eggs, 3/4 c sugar, and 2 tbsp flour. Stir in lemon peel, lemon juice, and half and half. Once the crust is done then pour this mixture over the crust and then bake for 25 mins. Cool in pan on a wire rack.
3. If desired, sift powdered sugar over cooled dessert. This is tart and sweet so lemon bars will be small but satisfying! Makes 16 bars.
Nutritional Information:
Calories: 113 (Sweet!)
Total Fat: 4 g
Cholesterol: 34 mg
Protein: 1 g
Carbohydrate: 19 g
Fiber: 0 g
Sodium: 44 mg
Fresh Pasta with Asparagus and Pine Nuts
Posted by Van Santos in Main Course, Pasta on May 6th, 2009
With the stress of life and the recent lack of time, I haven’t given much time to Yes, We Cook! This is simply due to the lack of actual cooking I’ve had the chance to do. Well, today I said enough is enough and get back up on the horse.
Some time back we had a discussion regarding fresh pasta. Well, JT, a fellow writer on the site, introduced me to The Pasta Puttana (Yes, if you are Italian – Gianna – you know what this means) and her freshly made pasta. I picked up a package of the fresh white-wine tagliatelle at the local Chicago market, along with some fresh asparagus, and decided to make a quick meal.
As this way my first experience with Pasta Puttana, and with the fact that this was flavored pasta, I didn’t use my saltwater in the cooking. I have never cooked fresh pasta before and didn’t know what to expect, but it turns out the actual cook time is VERY short. Like 1 minutes short. So, I got the water going to a raging boil, dropped in the pasta, and before I knew it was done.
Remembering that the pasta was flavored, I made a quick butter / celery seed / dried oregano mix to drip over the dish. I simply used 1 teaspoon of butter, added a pinch of each seasoning, and melted together.
For the fresh asparagus, I used the technique previously used in the “Fusion” steak recipe.
- 1 bunch Fresh Asparagus
- pinch of garlic powder
- lemon juice
- 1 pad of butter
- freshly crushed black pepper
Cut the asparagus into inch long cuts. Add enough lemon juice to cover the bottom of the pan, include your pad of butter, and boil the juice for roughly 5 mins. Your asparagus will turn a nice bright green when it’s ready. Once bright green, take off the flame and drain off remaining lemon juice. Add the garlic powder and black pepper, mix with the pasta, add pine nuts and you are set.
Let me say, and I’m sad to say, I did not have the camera available for this dish. So there will be no food porn available. Sorry.
First off, the fresh pasta by The Pasta Puttana was some of the best pasta I’ve ever had. The white wine was not overbearing in anyway at all. The addition of the butter mix wasn’t even necessary, actually. I did not take away from the pasta but it didn’t add much either.
I love my Lemon Asparagus but it was not appropriate for this dish. The lemon was too strong for the subtle taste of the white wine pasta. I would suggest simply steaming the asparagus in water.
Bottom line: If you have a local pasta source, give it a try. If you are in Chicago, contact The Pasta Puttana and get some of her freshly made goods.
“Fusion” marinated steak and lemon asparagus
Posted by Van Santos in Main Course, Recipes on April 21st, 2009
Ages ago I visited a restaurant here in Chicago that had a unique, well what I thought was unique, marinade for their steak. I couldn’t remember ever aspect of it, so I thought I’d simply give it a go. For this I used filet strip steak that I ended up cubing for before marinating.
Please note you will need skewers and a deep oven pan for this recipe.
Marinade
- 1 tsp curry
- 1 tsp tumeric
- Soy Sauce (enough to cover the steak in my container of choice)
- 1 tbsp sugar
- 1 stalk of crushed lemon grass
Mix your marinade together, place the steak into an air tight container with the marinade and the meat set in the fridge for roughly 24 hours. Make sure you shake the marinade roughly ever 4 hours (if possible).
When ready to cook, preheat your oven to 275. Take your skewers and place roughly four pieces of steak per skewer, and place over your deep oven pan.
Cook in the over for roughly 30 to 40 minutes at 275, basting the meat with the left over marinade ever 10 minutes. This will bring the steak to a very nice medium rare. Obviously, cook to your desire and check the meat often.
Lemon Asparagus
I wanted to keep with the lemon flavored theme, even if the taste was ever so faint. Here is what you’ll need for the Asparagus:
- 1 bunch Fresh Asparagus
- pinch of garlic powder
- lemon juice
- 1 pad of butter
- freshly crushed black pepper
Cut the asparagus to the length of your choosing and place into a deep frying pan. Add enough lemon juice to cover the bottom of the pan, include your pad of butter, and boil the juice for roughly 5 mins. Your asparagus will turn a nice bright green when it’s ready.
Once bright green, take off the flame and drain off remaining lemon juice. Add the garlic powder and black pepper and you are set!
For this dish, I used Trader Joe’s Jasmine Rice for the base and placed the meat over the rice and asparagus:
And for a close up..
Come on, admit it... you want some!
This didn’t match the exact flavor of the restaurant, but it was close. I may play with using lemon paste instead of lemon grass to add a bit more of the lemon zest aspect. The curry and tumeric leave a nice taste after the initial blast of Soy Sauce. Also, the medium rare preparation is perfect for this dish – especially with the cut of meat. I could also see how this dish could easily turn into a BBQ meal.
Bon Appetite!
