Posts Tagged ‘lemon’


Starting Something New

May 30, 2012

I apologize for not posting.  Last week was a whirlwind.  It was my last week at work.

For those of you that don’t know, I’ve been looking for another job for quite some time.  The job I was at for the last few years was well below my skill level.  I took it due to budget cuts in my old department.  A few weeks ago I had a job offer, which I took, but that involved leaving some of the nicest people I know.  Truly, the people I worked with daily made the drudgery of my job seem less like drudgery.  I’ve cried more in the last week, then I have in a while.  I’m excited about the new changes, but it has been a very bittersweet week.

Of course, this week hasn’t been any better.  For the first time ever, I decided to take time of between jobs and I had such grand plans.  I think I’ve been able to accomplish some of those things, but not many.  It’s Meeshie’s last week of school, so I’m making arrangements for summer for her.  It’s been unusually warm, so the plans I had to work in the yard have been put on hold.  Except for the garden.  We expanded the garden this year and added a lovely fence.  I planted all of my veggies over the holiday weekend.

I’ve been trying to get some baking done while I’m home.  I want to bring in a treat to all my new co-workers next week, and I’m trying to figure out what that will be.

These lemon jam bars are a pretty good start.  I used some homemade jam in them, but store-bought will work.  I think either strawberry, raspberry or blueberry would really make this pop.  The jam complements the lemon in the bars perfectly.  I know I’ve been make quite a few things with lemon lately, but why not?  There’s something about lemon in the spring or summer that is so perfect.

Lemon Jam Bars

  • Crust:
  • 1 C Butter, softened
  • 2 C Flour
  • 1/2 C Confectioners’ Sugar
  • 1/2 t Baking Powder
  • 1/4 t Salt
  • Zest from one Lemon
  • Filling:
  • 6 eggs
  • 2 C Sugar
  • 1/2 C Fresh Lemon Juice (I used 6 lemons)
  • Zest from one Lemon
  • 3/4 t Baking Powder
  • 4 t Flour
  • 1/2 C your favorite jam, I used strawberry, but use what you think will work well with the lemon

Line a quarter sheet with parchment paper and set aside.

Combine the butter, flour, confectioners’ sugar, baking powder, salt and lemon zest together in a medium bowl.  Use a wooden spoon to form a soft dough.  Press evenly into the prepared pan.  Refrigerate for 10 minutes. Bake the crust for 15 minutes in a 350 degree oven.  Remove from oven,  but leave the oven on.  Allow the crust to cool for at least 15 minutes.

Combine the eggs, sugar, lemon juice, lemon zest, baking powder and flour together in a medium bowl.  Whisk until well blended.  Spread the jam over the cooled crust.  Slowly pour the lemon filling on to the jam layer.  Bake for 22-24 minutes in a 350 degree oven.  After that, lower the temperature to 325 degrees and continue to bake for an additional 20-25 minutes, or until the topping has set.  Remove from oven and cool completely.  Refrigerate for at least two hours before serving.

Dust with additional powdered sugar before serving, if desired.

This is another great recipe I found on pinterest.  Here’s the original.


Pineapple Mango Salad

May 16, 2012

I know I’ve mentioned in the past that I get Everyday Food magazine.  It was a gift a few years ago from my friend Cathy.  I love it so much that I renewed it myself this year.  The renewal came with WholeLiving.  It’s a strange magazine and usually I just recycle it, but I came across a great recipe that I love.

The thing I love about Everyday Food is that I don’t have to hunt down one strange ingredient (or five) to make a recipe and then never use that ingredient again.  If you don’t mind doing that, than you may like WholeLiving.  This wonderful fruit salad originally calls for a Meyer Lemon and a 1/2 C of freshly shaved coconut.  You’ll see that I left both out. I’m not about to hunt all over for the lemon or go through the hassle of opening a coconut.  Not to mention figuring out what to do with the remaining coconut.

The balance of the pineapple, mango and lemon for this salad is wonderful.  This is a refreshing and different way to enjoy pineapple.  You could chill it, but I served it at room temperature and it was divine.  I must admit that I do prefer the Manila mango.  It’s a sweeter mango with a yellowish skin that is bursting with flavor.  I was fortunate to buy a box of them at my local grocer.  But use what you like, or can get your hands on.

Pineapple Mango Salad

  • 1 whole Pineapple, peeled, cored, and cut into 1-1 1/2 inch cubes
  • 2 whole Mangos, peeled, pitted, and cut into 1/2 inch cubes
  • 1 whole lemon, zested and juiced

Combine all three ingredients in a medium-sized bowl.  Toss and serve.

Serves 4-6.


Kathy’s Shrimp Dish

April 29, 2012

Here’s a great recipe from my friend Kathy.  She posted it on Pinterest.  I know I still don’t get, but I’m becoming slightly addicted.  I love going on there and seeing what my friends have pinned.  When I asked Kathy about the recipe she suggested that using the Good Seasonings packet would really bring out the flavor of the shrimp.  She’s probably right, but I didn’t have any and I used the dried Italian seasoning instead.  I think that the way they preserve those bags of frozen shrimp, along with the butter had plenty of salt.  I wanted to use the entire lemon, but my husband is not a fan of lemon in his entrees.  Baked goods on the other hand are an entirely different matter.

This dish is so good.  I could easily make it every week and not tire of it.  I also think you could easily substitute scallops and have a great meal.  I love that it served with pasta, but I think brown rice could also be good.  Thanks Kathy and keep pinning!

Kathy’s Shrimp Dish

  • 1/2 C Butter, melted
  • 2 lb Raw Shrimp, deveined and shelled
  • 1/2 -1 Lemon
  • 1 package Good Seasonings Italian Seasoning packet or 1 t dried Italian Herb Seasoning
  • Pepper to Taste

Layer a baking dish with the shrimp, making sure they are in a single layer.  (I used a quarter sheet.)  Sprinkle with the seasoning, pepper, butter and the juice of 1/2 to one whole lemon.  Bake in a 350 degree oven for 15 to 20 minutes.  When the shrimp change color, they are done.  Serve over pasta.  Kathy said angel hair pasta, I made it with whole wheat linguine.


Lemon Brownies

March 26, 2012

I love Pinterest.  I don’t understand it, but I love it.  I love logging in and seeing all the wonderful things my friends have found.  It’s like getting a package in the mail.  Except, of course, I don’t have to leave my house to get it.  All those wonderful pictures and ideas really inspire me.  I don’t go on there every day, because well I did mention that I don’t understand it, right?

But when I do go there, there’s always something wonderful waiting for me.  I blame that on my friend Kathy.  She pinned these lemon brownies and I knew that I had to make them.  It is spring time, after all.  Plus, I love lemon.

The original recipe calls for halving the brownies, but I doubled them.  I then doubled the amount of lemon in the glaze, but kept the original amount of powdered sugar.  I did that for two reasons, one, I knew that a 8×8 pan wouldn’t be enough; and two, I didn’t want to waste half of a lemon.

These are so good.  They are not a lemon square (if you need a recipe for those, you can find it here).  They are not a lemon cake.  They are not a pound cake.  They are the consistency of a brownie but without the chocolate.

Lemon Brownies

  • 1 1/2 C Flour
  • 1 1/2 C Sugar
  • 1/2 t Salt
  • 1 C Butter, softened
  • 4 eggs
  • Juice from one lemon
  • Zest from one lemon
  • Glaze:
  • 1/2 C Powdered Sugar, sifted
  • Juice from one lemon
  • Zest from one lemon

Combine the flour, sugar and salt in a large bowl.   Mix in the softened butter.  In another bowl, whisk together the eggs, lemon juice and lemon zest.  Add the egg mixture to the flour mixture.  Mix well.  Pour in a prepared 9×13 pan (I used a quarter sheet).  Bake in a 350 degrees oven for 30 minutes.  Remove from oven and let cool.

For the glaze, whisk together the sifted powdered sugar, lemon juice and lemon zest.  Spread on cooled brownies.

Makes 28 pieces.

Here’s the original.

Oh, and Kathy whenever you went to give a tutorial on Pinterest, I’m all yours!


Lemon Crinkle Cookie

October 26, 2011

I know it’s fall and pumpkin season, but I needed to share this simple lemon cookie.  I found this recipe a few months ago and kept forgetting to make it.  I made it over the weekend while Meeshie was out spending the day with her friends.  This one is being added to my Christmas cookie rotation, it’s that good.

This cookie has a great outer layer of crunch brought about from rolling the dough in powdered sugar.  When I sampled the raw dough (I know I shouldn’t with the raw egg, but I’m old enough to remember that was the best part of helping bake), it tasted like lemonade.  The inside of the cookie is light and soft a perfect contrast to the crunch, and because the powdered sugar is baked into the cookie, there is less mess.  A perfect grown-up cookie.

Lemon Crinkle Cookies

  • 1/2 C Butter, softened
  • 1 C Granulated Sugar
  • 1/2 t Vanilla
  • 1 Egg
  • zest and juice from one Lemon
  • 1/4 t Salt
  • 1/4 t Baking Powder
  • 1/8 t Baking Soda
  • 1 1/2 C Flour
  • 1/4 C Powdered Sugar

In a large bowl, cream butter and granulated sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest and lemon juice.  Scrape sides and mix again.  Stir in the flour, salt, baking powder and baking soda. Scrape the sides of the bowl and mix again briefly.  Pour the powdered sugar into a bowl or plate.  Roll a golf ball sized amount of dough into a ball and roll in the powdered sugar.  Place about an inch apart on a parchment lined baking sheet.

Bake for 9-11 minutes or until the bottoms just begin to brown and the cookies no longer appear shiny.  Remove from the oven and cool cookies for 3 minutes before transferring to a cooling rack.

Makes 2 dozen cookies.

Speaking of Christmas cookies, am I the only one that tries to add at least one new recipe a year to share?


Citrus Garlic Shrimp

July 5, 2011

Yesterday was the 4th of July, and like you I had plans.  I had plans to barbecue.  Then I had plans to watch the fireworks in town.  We tailgate with our neighbors every year and enjoy the display.

My plans were altered slightly yesterday morning while I was watching the news.  They showed this wonderfully easy shrimp dish.  I knew I had to alter my plans to make it.  For some reason, though, the recipe wasn’t posted.  No worries, I knew I could recreate it.  I’m so glad I did.

This shrimp dish is so simple and quick.  Although, that is the beauty of shrimp.  It’s a quick meal.  The hardest part is prepping the shrimp, and I’ll admit that I purchased a pound bag of shrimp that was the easy peel.  Please don’t judge, I live in the midwest and sometimes it’s just easier to buy the raw frozen easy peel shrimp.

I love the color in this dish too.  The peppers really make it pop.  We had various other items with this dish yesterday, but this would be awesome on a bed of pasta, or some rice, or a large salad.

Citrus Garlic Shrimp

  • 1 lb Raw Shrimp, cleaned, deveined and peeled (I used a bag of 16/20)
  • 1 Lemon
  • 1 Lime
  • 4 Garlic Cloves, minced
  • 1/4 C Olive Oil
  • 1/2 Red Onion, sliced and quartered
  • 1/2 each of Red, Yellow and Orange Peppers, sliced
  • Truffle Salt and Pepper to taste

Prep the shrimp and set aside.  Juice the lemon and lime and place in a medium-sized bowl.  Add the olive oil, minced garlic, salt and pepper to the juice.  Place the shrimp, peppers and onion in a large bowl, with a lid, or use a large Ziploc bag.  Whisk the juice and oil mixture together and add to the shrimp mixture.  Marinate for one hour.  Do not marinate longer or the shrimp will start to cook.  Take a medium to large-sized foil pan, poke holes in the bottom and place on the grill 15 minutes before you are ready to cook the shrimp.  Add the shrimp to the hot pan and cook until the shrimp is done.  The shrimp will be done once it changes color from grey to pink.


Next time, I’m adding some fresh basil!



April 7, 2011


I’m trying to be patient about spring.  I really am.  I miss spring.  It seems like every year we have a little less of it.  We go from winter, to crappy inconsistent weather to hot and humid.  Oh, we have a nice day or two, but not what I would call spring.

So I’m recycling a recipe that I posted last year.

This recipe for lemon triangles, or squares if you cut them that way, is the best one I’ve ever had.  Lots of lemons in there to give it the best lemon flavor.  When I make these, I need to hide them from my husband.  I don’t do that too often, which says a lot more about him than it does about me.  I say that because he enjoys everything that I make but he does it in moderation.  He knows his limits, I know he has to due to his diabetes, but still I’m impressed. 

Lemon Triangles

  • 1-¾ C Flour
  • ⅔ C Powdered Sugar
  • ¼ C Cornstarch
  • ¾ t Salt
  • 1-½ stick Unsalted Butter
  • _____
  • 6 whole Eggs Room Temperature
  • 3 C Sugar
  • Zest from 2 Lemons
  • 1 C Lemon Juice (from About 7 Lemons)
  • 1 C Flour

Preheat the oven to 350°. Lightly butter a 13 x 9 inch baking sheet and line with parchment paper, allowing the paper to come up the sides of the pan.

Pulse the flour, powdered sugar, cornstarch and salt in a food processor or use a pastry cutter. Slice the butter into 1-inch pieces. Add the butter blend until the mixture is pale yellow and resembles coarse meal. Sprinkle the mixture into the lined pan and press firmly with your fingers to form an even, 1/4-inch layer over the entire pan bottom. Refrigerate for 30 minutes, and bake for about 20-25 minutes, until golden brown.

Meanwhile, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the warm crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature (or refrigerate overnight in the pan). Using the parchment to pull it out of the pan, transfer to a cutting board and peel the paper down. Using a sharp knife, cut into 20 squares. Then cut each square diagonally to form 40 triangles.

Here’s the original recipe.

Here’s the original post.


Pan Roasted Cauliflower with Lemon and Parmesan

August 3, 2010

I was steered to this awesome recipe by my friend in Wisconsin, Kathy.  She made this for dinner one night and sent me the link to give it a try.

Do we like cauliflower?  No we LOVE it.  My husband was so excited when I told him I was planning on making this recipe.  I just made sure that I used a small amount of lemon when I made it.

This recipe is so simple and elegant.  The flavors are too.  This dish is a keeper.  Thanks Kathy for pointing it out to me!

Pan Roasted Cauliflower with Lemon and Parmesan

  • 2 Tablespoons Olive Oil
  • 1 whole Cauliflower Head, Cut Into Florets
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • ¼ cups Finely Grated Parmesan
  • ¼ cups Italian Parsley (minced)
  • Salt And Pepper, to taste
  • Coat the bottom of a large skillet with olive oil and arrange the cauliflower florets on top. Sprinkle in about 1 tablespoon of water, then cover with a tightly-fitting lid. Heat skillet on medium-high heat and sear the florets, checking color occasionally and shaking the pan when bottoms become golden brown.

    Once cauliflower has roasted and become fork-tender, transfer to a serving bowl, sprinkling with lemon juice, Parmesan cheese, salt, and pepper to taste. Toss gently to coat, then sprinkle with a bit of minced parsley for a dash of color.  Note: I used truffle salt, parsley flakes and less lemon juice.

    Here’s the original post.  It’s from Apricosa.  I hope you check out her blog!

    If you like cauliflower you must make this.  Even if you tolerate cauliflower, you should make this.  I think you’ll be delighted with this dish.

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