lemon

Name: Grilled Chicken Breasts with Chive and Herb Butter
Prep time: 75 min
Cook time: 40 min
Total time: 115 min
Ingredients: 1/2 cup 1 stick salted butter, at room temperature; 3 chives (minced); 1 tablespoon fresh parsley (minced); 1 tablespoon fresh thyme leaves (minced); 2 lemons (halved, plus zest of 1 lemon and juice of ½ lemon); 4 boneless (skinless chicken breasts); 2 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper

Lemon Poppy Seed Muffins

October 4, 2018

This easy Lemon Poppy Seed Muffin recipe gets a healthy boost with almonds and yogurt to make a moist muffin everyone will declare the very best.

Healthy Lemon Poppy Seed Muffins

You know how there are some ingredients that you just can’t say no to when it comes to a particular food?

Like, for me, the only cake that’s worth its weight in birthday candles is German Chocolate Cake. Or if I’m choosing an artisanal cheese it’s going to be a stinky, gooey, triple cream.

So when my Ali Smudge wanders through the bakery section of the grocery store, I don’t even have to wonder what request she’s about to pose. Because it’s always the same. And it’s always for a Lemon Poppy Seed Muffin.

continue to the recipe… about Lemon Poppy Seed Muffins

Easy Lemon Rice Recipe

August 29, 2018

At our house, this easy lemon rice is a side dish staple and with just 5 ingredients, it’s a super simple way to jazz up plain old white rice any day of the week.

No matter where your set your plate, it’s likely that rice will be one of the side dishes served on any international dinner table.

This lemon rice makes regular appearances alongside so much of my main meal cooking, like my Greek marinated chicken, or as a basic side for my Greek pork souvlaki kebabs or turkey kofta skewers, and always with my Easy Chicken Gyros with Tzatziki Sauce.

But this lemon rice doesn’t travel only in Greek or Mediterranean circles. It’s a fan of crossing all culinary borders, and it does a fine job of fitting into any dinner no matter the main dish’s international personality.

continue to the recipe… about Easy Lemon Rice Recipe

The Best Greek Chicken Marinade

June 21, 2018

This easy chicken marinade infuses chicken of any cut with the classic Greek flavors of lemon, garlic and oregano plus Greek yogurt for a more tender bite.

Hey, ho, whaddya know?!!! You ready for the best? Because I’m giving you the best!

It may be a bold statement to make, but unlike fake politicians, sorcerers, and that guy in Nigeria who says he’ll double your money if you’ll just wire it to him, I’m standing behind my claim that this super easy, extremely delicious Greek Chicken marinade very well could be:

the ying to your yang.

the butter to your nutter.

the pop to your lock.

Which would make this little diddy of a recipe the best lemony, best garlicky, best Greek-y oregano-ish chicken marinade you just might ever make.

continue to the recipe… about The Best Greek Chicken Marinade

Easy Green Beans with Browned Butter Almondine

April 4, 2018

This year I’m adding more simple side dishes to the blog’s recipe list because while main dishes are often the star of the dinner time show, it’s the sides that I find always sneak in and steal the spotlight. And this FoodieCrush green bean side dish is proof that statement is true because it’s easy enough to make for everyday, but pretty enough to serve for special occasions too.

I remember my mom making a version of this super simple green bean side dish since before I could even decide if I liked it or not. At our house, there wasn’t really an option. You ate what was served and that was that. But I always loved these green beans.

They’re crisp. Buttery. A little bit lemony, and always with the crunch of almonds. And they are totally unlike the Brussels sprouts my mom tried to poison me with, where with each forkful I’d chew just enough to be convincing, then fake cough the mouthful into my napkin so I could feed them to our dog Posey. But Posey was smart. She didn’t like Brussels sprouts either. But she would have loved these green beans, if I’d been generous enough to share with her.

And yes, it is true. You can feed dogs green beans to help them lose weight. It was our secret weight loss ingredient for our 120 lb. malamute, Akasha, who shed the pounds but still felt full thanks to the fiber in green beans. Or at least she wasn’t howling and writhing with hunger pangs because she was a dog…and since she couldn’t talk and couldn’t sneak her own food, I’m deciding she was just fine with her mix of dog food and green beans.

I’ve often wondered if the green bean diet would help humans lose weight too? I mean, why not? Green beans are high in dietary fiber, low-calorie and virtually zero fat. Not to mention the loads of vitamins they pass along to our able bodies.

But I digress…

Back to the almondy beans…

While this simple recipe for fresh green beans topped with almonds has always been at the tops of my side dish list, my husband prefers the canned version and has passed that preference along to our daughter, too. Not that there’s anything wrong with that, especially when it’s totally convenient to pull a can out of the pantry to get a quick veg into a meal.continue to the recipe… about Easy Green Beans with Browned Butter Almondine

Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

March 20, 2018

Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.

This quinoa bowl combines what seems to be my ever-lasting, default flavor combo, inspired by Mediterranean flavors ala Donny and Marie: it’s a little bit Italian, and a little bit Greek goddessness. And it all taste good to me.

Over the years I’ve found myself adopting more and more recipes inspired by the Mediterranean diet to my weekly eating plan. I eat more anitoxidant-rich vegetables and fruits (avocado all day!), healthy legumes and whole grains, and loads of fresh herbs. I don’t eat a whole lot of red meat, but chicken, turkey, and EFA-loaded fish like salmon are my friends and olive oil tinged with lemon is one of my favorite flavorings.

And wine. Yes, wine is heart-healthy too.

I’ve known about the heart-healthy benefits of the Mediterranean style of eating ever since my days designing health and wellness magazines, way back when you had to shop for quinoa in specialty health food stores and when my editors made sure I didn’t sound alike a complete goof when I said “kwin-O-aaa” instead of “KEEEN-wa.” Bless their hearts, they were always looking out for me.continue to the recipe… about Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

Pan-Seared Citrus Shrimp Recipe

July 12, 2017

This simple, bright, and fresh shrimp dish is ready in under 30 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party, and it’s lush orange and lemon citrus sauce leaves out the butter and cream but will still have you dipping your bread in for more.

I’d have to say one of the most common complaints I hear about cooking at home is when you suddenly realize it’s one of those days when dinner slips up in front of you and you have absolutely nothing planned to cook. Typically, that’s when some would throw their hands up in the air, concede defeat, and then reach for a bowl, some cereal and milk—or the closest take-out menu, whichever is easiest to get to first.

I know. I’ve been there.

That all-too-common predicament is one reason why this recipe spoke to me, because:

The ingredient list is short and simple.
It’s healthy, low-cal, high in protein, and frigging delicious.
99% of the time I have the ingredients in my freezer, fridge, and in my pantry.
It’s ready in under 30 minutes.
And it’s amazingly adaptable to be served with a variety of sides or re-invented in other dishes for just about every one of the picky eaters.

Sorry cereal, you’ll have to wait for your time to come.continue to the recipe… about Pan-Seared Citrus Shrimp Recipe

Poached Salmon With Mustard Dill Sauce

March 9, 2017

While it may seem complicated to some home cooks, poached salmon is one of the simplest ways to cook this popular fish once you know the poaching secrets, and it’s even better topped with this deliciously easy mustard dill sauce that’s ready to serve in under 30 minutes.

Healthy-ish. Formal-ish. Style-ish. Lately these are words I’ve been adopting with relish.

In their root form, these lifestyle descriptions can sometimes feel too hard to achieve. Because who can truly devote themselves to always eating healthy and acting healthy when wine and cookies beckon? And who has it in them (not to mention the time) to nail each and every detail as the ultimate entertainer? And if anyone expects me to look like I strutted straight out of the pages of a magazine, I hope they’re reading a magazine about how to wear the same uniform day in and day out.

But with that little “-ish” at the end of almost any word, those stricter interpretations become more fluid, somewhat easier, a little less intimidating, and a lot more achievable.

This poached salmon recipe is a prime example of being healthy-ish, formal-ish, and totally style-ish for cooking any time, and because both the salmon and the sauce hold up especially well, its perfect for a simple-ish brunch, lunch or dinner buffet. continue to the recipe… about Poached Salmon With Mustard Dill Sauce

Grilled Teriyaki Cauliflower Steaks with Asian Gremolata

June 28, 2016

Cauliflower is cut into steaks and marinated in a sweet and spicy teriyaki glaze, grilled and topped with a sweet herby sauce for a healthy vegetarian dinner even carnivores will love!

I’m happy to share a little twist on the traditional BBQ fare with this recipe, sponsored by McCormick, because who knows better how to spice up summer than them?

At this stage of the cooking game we’re all familiar with the 4th of July grilling drill. Burgers, chicken, and beefy steaks are all summertime standards. So when McCormick asked me to create a recipe that breaks my grilling habits out of the summer grilling slump I was all for it.

Wait. Steak? Did someone say steak? That’s a great idea. Let’s make it veggie!

In just the past year or two my cauliflower game has come into full bloom. Prior to that, my taste for cauliflower ended with the last serving of cheesy draped cauliflower florets that my mom served us for dinner as a kid. Since then, I’ve been on a cauliflower sabbatical. There were so many more interesting things to eat.

But a few years ago I dove back into the cauli game with this Thai coconut-infused cauliflower side dish that was so good I wanted more. Roasted cauliflower pasta, quinoa and cauliflower chowder and cauliflower mashed potatoes and even eating (and enjoying) raw cauli florets soon followed suit.

Here, we’re moving our cauli to the main meal with this Grilled Teriyaki Cauliflower topped with a sweet and savory herby Asian drizzle.

continue to the recipe… about Grilled Teriyaki Cauliflower Steaks with Asian Gremolata

Pork Souvlaki With Lemon Rice

March 14, 2016

An easy marinade with classic Greek flavors of fruity olive oil, lemon and oregano give a tangy, fresh and distinctly Greek taste to grilled pork skewers.

Today’s post is sponsored by Universal Pictures and the release of My Big Fat Greek Wedding 2 coming to theaters on March 25, 2016.

“Let me tell you something, Toula. The man is the head, but the woman is the neck. And she can turn the head any way she wants.”

Just like every other female, that quote hooked me and still makes me laugh every time. And appreciate it’s truth. OPA!

Since it’s release 14 years ago (what? how did that happen??) quotes like that one made me love the movie My Big Fat Greek Wedding. The overbearing parents, the constantly intervening family and the shy duck who becomes the beautiful swan and gets the guy…Swoon. This is the modern day fairy tale.

And finally. Finally. FINALLY! My Big Fat Greek Wedding 2 is being released in theaters on March 25.

So when I was asked to create a Greek family recipe to celebrate the release of the sequel, FINALLY!, it was easy to say yes. I pulled out one of my favorite recipes that somehow hasn’t yet been showcased here on the bloggity blog: My marinated Pork Souvlaki with Tangy Lemon Rice. It’s totally movie star worthy.continue to the recipe… about Pork Souvlaki With Lemon Rice

Lemon Poppyseed Bread with Cranberries

November 16, 2015

This easy to make lemon poppyseed quick bread is studded with cranberries, and uses creamy Greek yogurt to add flavor and extra protein to each sweet slice.

This post is brought to you by Fleishmann’s® Simply Homemade® because sometimes a little shortcut in the kitchen is just what you need.

Picture this. Or rather, smell this.

The wafting scent that hits you when you stride through the front door.

Something’s baking in the oven. Something slightly sweet. Something in need of a slather of butter.

Something you didn’t have to spend the morning, afternoon or evening slaving over. But still smells—and tastes—like you did.

continue to the recipe… about Lemon Poppyseed Bread with Cranberries

5-Minute Blistered Shishito Peppers Recipe

August 3, 2015

A hot cast iron pan creates the perfect char for this bite-sized blistered pepper appetizer tossed with flavored salts and fresh squeezed lemon.

I’m lucky when I pull the rabbit out of the hat. Those are the days I count my lucky stars and fist pump the universe.

I’m a bit of a planner, but I’m also a go with the flow kind of gal. I like schedules, but I don’t feel like I always have to stick to them. Impulse is the key to some of life’s best adventures.

I have a bevy of recipes on the list to share. But when I’m inspired by food that is totally fresh (like picked this morning at 6 a.m.) plans change. For the better.

Try it sometime. I’m betting you’ll agree.

continue to the recipe… about 5-Minute Blistered Shishito Peppers Recipe

Grilled Chicken Breasts with Chive Herb Butter

May 20, 2015

This is my quick and easy go-to method for grilling chicken. Top it with a homemade lemony herb compound butter and you’ll take it to the next level.

Butter. It’s the secret sauce.

We all know it’s best slathered on freshly baked breads and muffins, hot corn on the cob, or as the essential base for the craziest, cheesiest mac & cheese, but it’s quickly become one of my favorite additions for anything that comes off the grill, too.

I’ve shared my penchant for compound butters before, like in this recipe for lime and chili chicken skewers or my husband’s now famous porcini infused butter atop filet mignon.

With flavored butters there’s no need to wait for a marinade to infuse the meat with flavor and moisture. All that’s required is a hot grill, hot chicken and sliced butter flavor boosters straight from the refrigerator in the form of these chive and herb butter slices. From there, the hot grilled breast meat finishes the job by decadently melting flavor onto each morsel of chicken.

Flavored butters are not only becoming my secret sauce, but like Wonder Woman’s golden cuffs they’re becoming my secret grilling weapon. If only I had the rest of the outfit (ahem…and that bod), imagine the work in the kitchen that could be done.

About the Recipe

I shared my favorite tips for the best grilled chicken breast here. It’s a quick and simple recipe and the building block for any BBQ. But when you’re craving more flavor and time is of the essence, flavored butters are a great option.

During the summer months I make different buttered combinations (truffle butter, garlic butter, sriracha butter) to have on hand to use for meats, chicken, fish, veggies and pretty much anything that comes off the grill. Yes, even fruit—honey, cinnamon and thyme is a favorite. The sky truly is the limit on what flavor combinations you can create.

Simply soften the butter until it’s mixable and add your favorite flavors. Dollop onto a piece of plastic wrap, roll into a log and place in the refrigerator for an hour or up to 1 month. Then, simply slice as needed.

Remember flavored butters aren’t limited to the grill. Use them for slathering on the outside of grilled cheese sandwiches, to season steamed veggies or boost your favorite sauces.

And with that, you’ve just become a grilling super hero.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

Grilled Chicken Breasts with Chive and Herb Butter

There's no marinade involved with this recipe. Instead, this compound butter seeps into the hot grilled chicken to infuse all of the delicious herbed flavor.

Prep Time 1 hour 15 minutes

Cook Time 40 minutes

Total Time 1 hour 55 minutes

Ingredients

1/2 cup 1 stick salted butter, at room temperature
3 chives minced
1 tablespoon fresh parsley minced
1 tablespoon fresh thyme leaves minced
2 lemons halved, plus zest of 1 lemon and juice of ½ lemon
4 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Instructions

In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.
Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.
Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.
Slice chive and herb butter into 1/2 inch slices.
To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

Are you following me on Instagram, Twitter, Facebook and Pinterest?

Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.

Sweet and Sticky Glazed Lemon Buns

March 19, 2015

These melt-in-your-mouth buns are baked in the oven and tossed in melted butter and dusted with sugar and lemon zest, and they make an irresistible breakfast treat!

I’ve got some hot buns.

Not THOSE kind of buns, although my husband would kindly say otherwise. He’s been trained that way and after 20+ years of marriage, he knows what side his bread is buttered on.

But these yeasty bites have no need for butter to spread. Because they’ve already been tossed, toiled and drizzled with the melted golden goodness.

Butter. It’s the eau de parfum of springtime buns.continue to the recipe… about Sweet and Sticky Glazed Lemon Buns

Oven Roasted Chicken with Lemon Rosemary Garlic Butter

March 5, 2015

This perfectly tender and juicy whole oven-roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It’s perfect for Sunday dinner, but easy enough for a weeknight!

Searching through cookbooks, leafing through food magazines and trolling through food blogs proves one fact over and over again: Cooks love making recipes with chicken.

While the boneless chicken breast seems to be the star in most recipes, the whole bird cannot be ignored. There’s nothing quite like a juicy hen, perfuming the whole house, to get the salivating started.

This whole roasted chicken recipe is like a butter infused invitation to belly up to the Sunday dinner table. But it’s so easy you could totally make it any day of the week. continue to the recipe… about Oven Roasted Chicken with Lemon Rosemary Garlic Butter

Easy Lemon Orzo Faux Risotto

October 28, 2014

Say it ain’t faux! Yes it is! Faux ri-soh-tto to be exact.

I’m a big believer in real stuff. Real butter. Check. Real friends. They’re the only kind. Real flowers instead of fake? Always.

So why go faux with risotto?

1. In my humble cooking opinion, using orzo makes this recipe a whole lot less temperamental to cook. Traditional risotto takes a lot of hand holding—and constant stirring—to ensure success. Orzo is a bit more forgiving.

2. This orzo is organic AND whole wheat — healthy carbs rejoice!

3. I make it often because it cooks up in just 30 minutes and can be served as a main dish, or served as a side. It’s flexible like that. And one of my pantry staples.

Here’s why…

continue to the recipe… about Easy Lemon Orzo Faux Risotto

Peel ‘n Eat Beer Steamed Shrimp

August 14, 2014

I met my husband working at a fancy, schmancy seafood restaurant.

It was a lovely setting for a beautiful romance that began with us racing from table to table, sweating it out in standard issue baby blue, long-sleeve, button down shirts that reeked of the deep fryer atop boring black pants with the wild flair of our own choice of windsor knotted ties as we stuffed our nightly wad of tips in our pockets. What individualists we were.

We both still have waiter nightmares about that place. Anxiety riddled nightmares where we can never get to our tables in time, our server trays never seem to empty, the cooks continue to yell and the customers begin to fume.

Hey wait, was that a nightmare or was it reality? Only the shadow knows…

continue to the recipe… about Peel ‘n Eat Beer Steamed Shrimp

Chicken Grilled Under a Brick with Harissa

July 29, 2014

Did someone cast a spell on Foodie ala Crush and POOF! turn it into a remodeling blog? No, they didn’t? Then what’s up with this talk of mixing chicken with bricks and what in the heck are we building here?

This week we’re finishing up July’s Grilling Month of recipes by constructing a dish that could very well become your new absolute favorite, go-to, weeknight dinner meal. Dinner under a brick? And excuse me, did I hear easy? Don’t be a doubter, it’s simply that good and yes, that easy. And a lot easier to say than Spatchcocked grilled chicken, which is essentially the same thing.

My man and I have grilled chicken under bricks before, but never with this amount of flavor. Because of the commanding flavors of harissa, this chicken doesn’t require a salty brine, a long soak in a tricky marinade or any other enhancements to create one of the best chicken recipes we’ve made in a long, long time. In fact all the flavor is in the quick harissa swipe and grilled flavor.

So, what is this wonder flavoring?

continue to the recipe… about Chicken Grilled Under a Brick with Harissa

Berry Tart With Lemon Curd Mascarpone

April 24, 2014

Today, you almost had me at quinoa. Or rather a twist on quinoa salad of a favorite ethnic variety. A recipe I’ve been craving, with bright flavors, creating lighter lunchtime fare. But then…this happened: Berry Tart With Lemon Curd Mascarpone.

Don’t be ashamed, be real. It’s okay you too like these berries more than quinoa. Even when you’re secretly giving me fist pumps and high fives. Even when your conscience is chanting, “Quinoa! Quinoa! Quinwwwwwaaaa!!!!!!”

My little Meyer lemon bushes have been wintering indoors like retired Upper East siders who call the southern beaches of Boca Raton their snowbirding home.

So there I was with hands on hips, staring these little bushes down as I pondered whether it was time yet to subject them to the harsh reality of the wild outdoors where they belong. Like swallows heading back to Capistrano, is it time for my two little lemons that bloomed over the winter to face the outdoor elements?

What? And leave their personal furnace vent and sunny west side disposition? Or would that be west side exposure? Just so long as it’s the good side of the west side we have a deal. Wazzup Westsiiiiiide?

Gosh, that makes me almost want to come back one day as a lemon tree. But only if you’ll call me Ms. Meyer.

continue to the recipe… about Berry Tart With Lemon Curd Mascarpone

Crab Spaghetti with Lemon Gremolata

March 3, 2014

Simple yet elegant, this Crab Spaghetti is pure comfort food with a high brow touch—because who doesn’t find comfort in twirling pasta around the big old clumps of sweetly lush lump crab.

If there’s one thing you want to eat in it’s lumpiest form, it’s crab. Take my word for it.

Crab can sometimes feel a little intimidating to make. How do you cook it? How do you crack it? And doesn’t it take forever to get that meat out of those prickly sharp shells?

But in reality, whether it’s steamed in it’s long, lanky king crabby legs dripping with butter (this recipe is hands down the easiest way to fix it) or rolled into bite size appetizer bites like this, it’s incredibly easy to prepare.

Fear not, this Crab Spaghetti with Lemon Gremolata jumps from pan to plate in about a half an hour. And I have just the tip to make it as painless as possible to make cure your crabby cravings.

continue to the recipe… about Crab Spaghetti with Lemon Gremolata

Roasted Turkey Breast with Lemon and Oregano

November 20, 2013

This post is presented in partnership with Swanson. Thanks for supporting companies I believe in, which allows me to create more unique content and recipes for you.

This time of year always brings out the party bug in me and the holiday season and entertaining go hand in hand. Swinging their joyously clasped palms in unison as they skip along and infest everyone they see with a big dose of cheer.

Parties. Entertaining. Friends and family. When the party bug in me invites the cooking bug to the festivities, that’s when I get busy in the kitchen.

I’ve always been a holiday cook. As a kid I would bake for days, striving to create the best lemon bars on the planet while snacking on my Mom’s Best Homemade Fudge. As an adult, I’m now the hostess hoping to be the mostess for Thanksgiving dinners and Christmas brunches where without fail, we make this every single year.

But it wasn’t always that way.

As a kid, our family almost always did the same celebratory traipsing when it came to holiday time together. Christmas brunch was always at my mom and dad’s house and Thanksgiving and Christmas Eve were always at Grandma Mary Jane’s. It’s so funny to me that we all referred to it as “Grandma’s house” even though Grandpa was always there too. Maybe because she was the heartbeat of the family, adored by her husband, children and their children that the label just stuck.

Grandma was one of those women who just had the “it” factor. Call me biased, but it’s true. The woman possessed poise in the most genuine and accessible way possible, making everyone around her feel instantly part of the fun.

continue to the recipe… about Roasted Turkey Breast with Lemon and Oregano

Lemon Chicken Stew

October 14, 2013

A one-pot dinner is a must-make meal for any new mom and dad. And with a lemony twist on the classic chicken and rice soup—this time with orzo pasta that helps thicken this flavor-filled cooking bonanza—my Lemon Chicken Stew, is a spunked up contribution to a virtual baby shower for my fellow food blogger Liz at The Lemon Bowl.

Every mom needs to catch a break, especially in the kitchen. While I’m a lover of the cookin’, I’m not much of a fan of the washin’.

That’s why this Lemon Chicken Stew is the perfect one-pot dinner—with leftovers for the next day—for any new mom and dad ready to pucker up and kiss those newborn baby toes.

One pot, that’s all. Dinner is served.

continue to the recipe… about Lemon Chicken Stew

Lemon and Cherry Mini Bundt Cakes

April 22, 2013

My fetish with lemons has yet to recede or fade to the background. But it is sadly digressing fast. And I’m blaming my supplier. My supplier who has created a habit that will be hard to break, and who is breaking it for me, against my will.

Think of me as the Lindsay Lohan of the lemon world. Rehab, here I come.

I’m so sad to see my Meyer lemon train making it’s final stop at my beloved Costco. Costco has been the key ingredient in keeping my overwhelming love and sense of tartness in the front seat of my recipe list that has included both savory —Meyer Lemon Fettuccine—and sweet—Meyer Lemon Tart.

Lemons are making way for sweet strawberries and skinny asparagus, which will soon enough pass the favorite ingredient hat to home-grown tomatoes, jalapeños and the plethora of zucchini.continue to the recipe… about Lemon and Cherry Mini Bundt Cakes

Roasted Artichokes with Chorizo Dressing and an Artichoke Recipe Round-Up

April 11, 2013

I look forward to this time of year, all year long. That may not make sense when you read it but try saying it out loud. Loud and proud. There you go. See, it works.

With the neighbors firing up their lawn mowers for the first spring shave (as we currently sit in the midst of a snow storm) and the grasses green and the trees bloom (where’s my hay fever meds?) I find myself craving the same foods I do every spring: Fresh, clean and flavorful. Gotcha! You thought I was going to say chocolate and cheese. No, that’s every day, not just a particular season.

Flavor. That’s what makes these roasted Artichokes with Chorizo Dressing leap straight to the top of the want list.

I have a lot of artichoke recipes in my go-to recipe drawer, er, filed in my head: pasta, pizzas, with eggs and chicken. So far only Chicken Tzatziki Pizza with Artichokes, Spinach and Artichoke Grilled Cheese (come back tomorrow for another grilled cheese recipe to celebrate Grilled Cheese Month) and my second post ever, Spring Artichokes have made it to the blog.

Which leaves plenty of room to develop and share a lot more with you lucky devils.

Some of my favorite recipes are from canned artichokes—my faves are from Trader Joe’s—packed in water. Which is awesome because then I can cure the crave any time of year. But when fresh artichokes are in season? Forget about it. I’m going fresh.

While I usually hold out for the Ocean Mist brand at Costco because they are big, have tightly bunched leaves and I’ve found have the most meat on the leaf, my local store isn’t carrying them yet. So I went mini. I found these baby artichokes at Whole Foods, and bingo, they’re from Ocean Mist, so the first time I bought them I knew they’d be good. I was right.

This recipe is one I’ve kept in my piles, and I mean piles (just ask my husband who I believe is currently devising a strategic plan to rid the house of all “reference material”) of recipes pulled from magazines over the past 10 years. And even more when it comes to Thanksgiving, but that’s another season entirely so it’ll have to wait.

continue to the recipe… about Roasted Artichokes with Chorizo Dressing and an Artichoke Recipe Round-Up

Hot Crab Dip and Friday Faves

March 15, 2013

Yes sir! It is FRRRRIIIDAY! And that means my work is just about to begin.

This weekend will be jam packed: A photo shoot on the mountain (snow, skis and sunscreen), a video shoot with kids and dogs (what was I thinking?), green food eating—and drinking—and somewhere along the line the toilets need to get cleaned. I bet I can find volunteers for just about everything on my to-do list the above minus the last item. Which is the only one I REALLY don’t want to do. So, maybe I won’t!

Life is about living, not about toilets. It’s about dressing up dogs in funny outfits—in video shoots with kids. Oh, poor Pippa. And who is the tween who took over my daughter’s room and threw-up teen dreams all over it? That’s why you spend time living, not doing toilets, because it goes way, way too fast.

How did a week go by, or maybe even two, where I haven’t posted a recipe with cheese? Let’s remedy that toot sweet. And how about we add some crab? Now there’s an idea.

I’m heading to a St. Paddy’s day party on Sunday and will be taking my Stout Brownies, as requested, but thought I better bring a little something more in hand besides my green chardonnay.continue to the recipe… about Hot Crab Dip and Friday Faves

Meyer Lemon Fettuccine and 10 Favorite Lemon Recipes

February 7, 2013

The sunny skies of California made me want to do it.

Before I moved to the big lights and bigger stars land of L.A., I was a Utah girl, born and bred. So when the opportunity to leave my home state appeared, sure, I had a couple of romantic thoughts about what it would be like to live in the golden state, where dreams are big and sometimes come true.

There I was, the classic wanna be L.A. cliché.

Let’s see if the sugarplums of your California dreaming jive with mine. continue to the recipe… about Meyer Lemon Fettuccine and 10 Favorite Lemon Recipes

Juicy Roast Turkey Breast and Friday Faves

January 18, 2013

It’s the new year and a lot of us (ME!) are subtlely watching the food going into our mouths in proportion to the numbers on the scale going up. Or if you’re being diligent like I’m trying to be, going down.

A popular protein this time of year is chicken. Chicken, chicken, chicken. Lean, white meat that can be masked in multiple applications and hardly offensive to any sensitive palate. It’s not like we’re talking liver here.

I do like free-range, organic chicken, but what about the other white meat? Pork? Yes, pork, but not this time. I’m talking turkey. In fact, turkey breast.continue to the recipe… about Juicy Roast Turkey Breast and Friday Faves

Friday Faves and Roasted Asparagus with Browned Butter

June 29, 2012

With the 4th of July right around the corner I’m torn on what I’ll be grilling up for the big BBQ shin-dig. Will it be behind door #1: my BBQ Baby Back Ribs. Or door #2: Gorgonzola Cheese Burgers? Or will it be the surprise behind door #3? Oh what could it be? What could it be?

But I have decided one thing. Whatever I make for the main will be happily setting off sparklers with my recipe for Roasted Asparagus with Browned Butter over on Go Bold with Butter blog. I love this recipe so much I had to share.continue to the recipe… about Friday Faves and Roasted Asparagus with Browned Butter

Chicken Piccata Pasta and Friday Faves

June 1, 2012

Seriously people, where does the time go?

I recently marked 5 years at my day job, my one year anniversary of blogging, today is the last day of this year’s school year and tomorrow is my baby girl’s 8th birthday. Seriously how does time whiz so quickly by?

Each of these milestones reinforces my resolve to take more time to enjoy the most important people in my life and take control of my own destiny. And I couldn’t be more determined, felt more inspired and have been given more encouragement to do so.continue to the recipe… about Chicken Piccata Pasta and Friday Faves

Meyer Lemon Tart and a Recipe Round-up

May 8, 2012

When life gives you lemons, make…something sweet.

I’ve always been a big fan of lemons and their pucker power: Lemon meringue was my favorite flavor of pie and Lemonheads were my favorite candy and also one of my favorite bands (hello Evan Dando was HOT!)

Did you catch Johnny Depp in the video trying to upstage Evan? Hot begets hot. But Evan ain’t got nothin’ on my love of Meyer lemons.

Growing up in the mountains with nary a citrus tree in sight, I didn’t discover Meyer lemons until after a trip to Scottsdale, AZ where our friends had a Meyer lemon tree dripping with hundreds of the yellow citrus orbs.

With just one squeeze of its mellow-yellow, sweet lemon juice my tastebuds were doing backflips and I was smitten and itching to cook with them.

continue to the recipe… about Meyer Lemon Tart and a Recipe Round-up

Puff Pastry with Sabayon Custard and Strawberries

February 13, 2012

I just couldn’t let Valentine’s Day creep by without one more last-minute contender in my favorite heart recipe category.

I got all inspired to create this today when I had some left over puff pastry I was using for an upcoming post that is polar opposite of this one. But I didn’t want the leftover, thawed pastry to go to waste. BOOM! Inspiration. The cookie cutters were still out, littering the countertop after our Valentine’s Sugar Cookie baking extravaganza, so how about some heart-shaped puffs sprinkled with sugar sweetness. Okay, good to go.

Now what to add to my little heart cuties?

Earlier in the day Smudge was bugging me to make, oh what was that? Yes, her usual obsession: Pie. She was trolling through her kid’s pie cookbook and lit upon a strawberry tart-like sweetness. Okay, strawberries are valentine-ey and whip cream certainly has its history with romance. So that’ll work for the topping.

So I had the berry part and the whip cream part, but must have some goo to pull it all together. Pudding would be the ticket. Vanilla? Chocolate? Banana? Nah. Let’s go something a little more celebratory for V-day. A quick raid of the pantry and ohhhhh, YES. My go-to boozey add-in: Marsala wine.

continue to the recipe… about Puff Pastry with Sabayon Custard and Strawberries