Tag Archives: Lemon

Salmon and Asparagus Foil Packets

Roasted Salmon and Asparagus Foil Packets

  • Servings: 2
  • Difficulty: easy
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Roasted Salmon and Asparagus Foil Packets
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Tonight I was looking for a healthy quick hitter. Love me some fresh salmon. Something about the orange color makes me feel like I am eating a super food and by all accounts it possibly is. Given we are now in full blown summer the vegetables are colorful and bountiful. I zipped into Whole Foods for some nice cuts of salmon and strolled through the vegetable section and couldn’t help grab a couple of bunches of asparagus that were standing beautifully in a small tray of water. Strong, crispy and green as Ireland. Done.. dinner was set.

I planned on grilling it but ran out of gas so I had to go with the oven. As I mentioned before when cooking salmon go 300 to 350 and cook it a little longer than scorching it which depletes it of those healthy fats. Foil on the bottom, minced garlic, salt and pepper with a squeeze of lemon and some Tajin Seasoning for some chili flavor minus the heat. I love heat but wanted to lighten up the seasoning to let the salmon shine on its own. This would be a super easy and healthy dinner for camping.

Ingredients:
Salmon Filet (fresh)
Asparagus
1 minced garlic
1 lemon
Tajin seasoning
Kosher Salt and Black Pepper
Olive Oil

Directions:
1. Preheat your oven to 300-350 degrees. On a sheet of foil lay your trimmed asparagus down and top with olive oil and a pinch of salt and pepper. Lay your salmon on top of the asparagus and squeeze half a lemon on it. Top with seasoning and finally lay a lemon slice on top. Carefully fold your foil until the it is sealed and leak proof.
Roast in your oven for about 20 minutes. I had some brown rice left over so served mine on top of it.
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Grilled Chicken with Arugula and Lemon Vinaigrette

Grilled Chicken with Arugula and Lemon Vinaigrette

  • Servings: 2
  • Difficulty: easy
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Grilled Chicken with Arugula and Lemon Vinaigrette
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Super easy and healthy chicken salad recipe that is great for a easy night recipe. Katie Lee has a new cook book coming out and made this on Foodnetwork’s “The Kitchen”. Jill commented that she wanted me to put that on the menu this week.

It’s very springy, light, bright and easy. You can whip this up in about 7 minutes. There is a technique called “Paillard” which is basically flattening the chicken to and even thickness so cooking is fast, consistent and juicy because you aren’t drying out 80 percent of the chicken to cook the thickest part perfectly. It’s always worth using this technique on any meat you can for consistent juicy proteins.

Ingredients: 2 people
2 Air Chilled Free Range Chicken breast
1 box of Arugula (8 cups)
Radishes
Red wine vinegar
Sugar
Walnut
Honey
Juice of half a lemon and zest
1/2 teaspoon of grainy mustard
1 tbs of Olive Oil
Dusting of Granulated Garlic, Pepper, Kosher Salt
Shaved Pecorino and Manchego cheese

Directions
1. Clean and slice radishes. Put them into a small bowl and cover them with white wine vinegar and then mix in about a tsp of turbinado sugar. Refrigerate. IMG_9910

2. Wrap your chicken in plastic wrap and with a mallet lightly pound the thick part of the chicken breat until the entire thing is the same thickness. Remove the plastic wrap and salt, pepper and garlic dust both sides of the breast. Bring a grill or grill pan to medium heat. When hot, add the breasts and cook about 4 minutes per side.

3. While your chicken is cooking, I heated up a small pan and toasted some walnuts. I removed them from heat and put them on parchment paper and covered in honey and let them cool. Top with a little Kosher salt.

4. Flip your chicken, and make your vinaigrette by putting your lemon juice, olive oil, grainy mustard in a bowl and whisk until incorporated. IMG_9911

5. Remove chicken and let it rest for a few minutes. Cut on the bias and plate the chicken. In a large bowl mix your greens and vinaigrette. Stir with tongs 20 times. Plate on top of the breast or next to it. Add your radishes and honey walnuts.
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Shish Tawook Chicken Kabob with Hummus, Rice Pilaf and Naan

Shish Tawook Chicken with Hummus, Rice Pilaf and Naan

  • Servings: 4-6
  • Difficulty: easy
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Shish Tawook Chicken Kabob with Hummus, Rice Pilaf and Naan
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We used to live in the “M” street area when we were newlyweds. We gave the restaurants up and down Greenville Ave a good amount of business. One joint we discovered is Ali Baba which fancies itself as Middle Eastern fare. Candidly I didn’t venture too far on their menu outside of lamb and chicken. We always split the Shish Tawook (Taouk) and a bowl of hummus.

I love this stuff so much. It’s lemony, garlicky, savory moist chicken kabob. The way I eat it is like a Middle Eastern fajita. I spread the hummus on my Naan bread and then top with rice then Mediterranean pickles and chicken.
It’s a great conversation meal as you talk and tear off your naan and build each bite according to your tastes and ratios. Sometimes more hummus, or just chicken and rice or hummus and chicken.

The recipes I used for these were just sensational. My hummus, chicken and rice were absolutely perfect. Dare I say as good as the real deal? I do. Think about Greek food’s cousin if you haven’t experienced Middle Eastern or specifically Lebanese food.
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Ingredients:
Store bought Naan bread

Shish Tawook Chicken Kabob
4 chicken breasts (diced into kabob pieces)
1 cup of fresh lemon juice
15 cloves of minced garlic
6 tbs of plain Greek yogurt
6 tbs of olive oil
2 tbs of red wine vinegar
1 tbs of tomato paste
2 tsp white pepper
1 tsp of ginger powder
1 tsp of oregano
1 tsp of paprika
Pinch of Kosher salt and Cayenne (optional)

Hummus from scratch
1 lbs of dried chickpeas
6 cloves of garlic
1 cup of tahini paste
3/4-1 cup of lemon juice
Olive oil
Paprika
Kosher Salt

Lebanese Rice Pilaf
1.5 cups white rice
1/4 clarified butter
1/2 cup of vermicelli pasta (broken into 1 inch pieces)
3 cups of boiling water
Kosher Salt and Pepper to taste

Directions:
There are three recipes here so I will take each of them separately but if you make this one night you will soak your chickpeas and marinate your chicken over night (12hrs min). The day of cooking it will take about an hour for the chickpeas to cook so while that is cooking you can do all your prep. Then I suggest making the hummus and then knock out the rice and while it cooks you can grill your chicken. Those will come together at once.

1. Hummus – first off this is time consuming but really good. For many it might be just easier and certainly faster to buy it. I wanted to see how it turned out doing it from scratch. Rinse the chickpeas and then put them into a bowl filled with water and 1/2 tsp of baking soda. 12 hours. Rinse thoroughly and then add them to a pot with 3 cups of water. Bring to a boil and simmer with lid on for 60-90 minutes. You should be able to smush it with your fingers(cooled first)

When the chickpeas are done. Strain the water and rinse well. Add to food processor with a cup of warm water. Let it grind smooth for about 3 minutes. Add garlic and half the tahini, salt pepper, paprika, and half of lemon juice. Grind for another 3 minutes. Taste it and add lemon juice, olive oil and tahini a little at a time. Tasting as you go. I refrigerated it to serve cold/cool. IMG_9776

2. Rice Pilaf – Measure your white rice and put into a colander and run water over it until it runs clear. Set aside.
Now take a good sized pot and melt your butter. (clarified/ghee if possible). Break your pasta into one inch pieces and add to the butter. Put three cups of water in a microwave safe bowl and heat to a boil while your stirring your pasta. You want to put a nice brown color on your pasta. That said be careful not to burn it. I stopped a little short so mine could have gone longer but the taste wasn’t compromised. Once pasta is browned add the white rice and stir for 2 minutes.

Add the boiling water and stir once. The whole pot should be boiling. Cover with a lid and turn it on low. Don’t touch it for 15 minutes. Precisely at 15 minutes remove from the burner and fluff with a fork. Perfection!!!
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3. Chicken – While your rice is simmering. Grill your chicken on a kabob. You can add other veggies if you want. I used a red onion I had on hand. Get some nice grill marks. Add the chicken to a bowl and cover with plastic wrap to steam and rest. IMG_9769IMG_9775

Serve all of this together with warm Naan bread. So dang delicious.

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Blueberry Lemon Buttermilk Pancakes

Blueberry Lemon Buttermilk Pancakes

  • Servings: 4
  • Difficulty: easy
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Blueberry Lemon Buttermilk Pancakes
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When I see “best” on any recipe, I am torn between “yeah right” and intrigue. I mean what if it really is the best ever? What if I miss out? So I was on Yummly trolling for some recipe ideas the other day and spotted the “best buttermilk pancakes” posted by the Smitten Kitchen. While I wasn’t looking for pancakes I did know I was going to make some for Jill on the weekend so decided to give it a try.

For some reason pancakes recipes all are very similar but yet these special differences make people peacock over “their” recipe. These are good pancakes no doubt. They are somewhat fluffy vs chewy or dense. I added some blueberries and a little lemon zest and the flavor was bright. Like Spring in your mouth. Solid pancake base recipe.
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Ingredients:
2 cups of AP flour
2 tsps baking powder
1 tsp of baking soda
Pinch of Kosher salt
3 tbs of sugar
2 eggs
3 cups of buttermilk
2 tbs of melted butter
splash of vanilla extract

Fresh blueberries
Zest of 1/2 a lemon
maple syrup
butter
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Directions:
1. Pour your dry ingredients into a mixing bowl and mix well. Sift if you must.

2. Add your wet ingredients and mix well. Set aside for 20 minutes or to let the baking soda and powder do their thing.

3. Right before putting them on the griddle fold in your fresh blueberries and lemon zest.

4. Using a large (sprayed) cookie scoop place each cake on the griddle that is medium low heat blessed with butter.
Depending upon the heat watch for bubbles and the edges to turn light brown before the flip. Flip with confidence…one fluid motion. IMG_9506
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Enjoy with coffee, tea, OJ, milk or a protein.
Caution: If you are serving these to kiddos, please be aware that the blueberries get really hot on the inside. I would let them sit for a few minutes. I know we all like “hot” cakes but those blueberries might burn some little hungry mouths.

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Bourbon Arnold Palmer

Bourbon Arnold Palmer
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Jill and I have been enjoying making small batch ice tea from our Keurig. We found Celestial Seasoning’s “Sweet Tea” and Arnold Palmer pods. Such an easy way to whip up a small batch of ice tea.

Tonight we had some spicy Korean Chicken (recipe coming) and thought the tea would be a nice balance. Of course we needed to help it along with some Bourbon so came up with a Bourbon Arnold Palmer. The story of the Arnold Palmer is that he was in Palm Springs designing a golf course. During lunch he asked the waitress for an ice tea with some lemonade in it. The story goes that a lady overheard him and also asked the waitress for a “Palmer” and eventually took on his full name “Arnold Palmer”.

Ingredients:
2 cups of ice tea
1/2 cup of simple syrup
juice of 1 lemon
1 cup of Bourbon

Directions:
You should have your simple syrup on hand…remember? Brew some tea to your strength preference and let it cool.
Stir in your lemon and simple syrup and taste. Now finish it off with Bourbon and top with ice and a Cherryman Cherry or two. Ahhh
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Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas

Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas
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Picked up some nice cuts of fresh Salmon which I love. I am on the 21day body makeover over so I cant have gluten, dairy or even honey or fruit. So I went the lemon garlic Dijon route. Jill isnt following this as strictly as me and she isn’t a fan of salmon like I am so I decided to make a little pasta for her to make a salad and I also added some Parmesan for her.

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Now I have prepared salmon incorrectly but learned how to prepare it much better to highlight the greatness of that incredible fish. You really need to to go slowly. If your salmon is oozing white stuff you are desecrating the fish. It’s telling you that your heat is too high and too long. You can sear it and leave it raw inside or go lower and slower like roasting bacon.
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Ingredients:
2 Salmon filets
2 gloves of pressed garlic
2 tbs of olive oil
1 lemon juiced
1 tbs of Dijon
1 tbs of White wine.
5 green onions
Asparagus
Frozen Peas

Directions:
1. Whisk together your oil, Dijon, garlic, onions, wine and lemon juice .
Preheat your oven to 350. Line a baking sheet and dip your filets into the dressing coating all sides. Place the filets on the baking sheet and then spoon the mixture on top.
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2. I use the same pan for roasting asparagus. and I poured the mixture on top of it as well.

3. Now we are cooking this for about 13 or 14 minutes which keeps the asparagus on the raw / crispy side. If you like yours more tender then put just the asparagus into the over for 15mins. alone before putting your salmon on the baking sheet and cooking it.

4. Heat your peas up in microwave or on stop top. For Jill I cooked some pasta.
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Or mix it up like this.
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Chicken Avocado Kale Salad with Spicy Lemon Vinaigrette

Chicken Avocado Kale Salad with Spicy Lemon Vinaigrette
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Salads are always a decent lunch option. Given my detox I have been making chicken for dinner and throwing in a few extra breasts for lunch and protein snacks. I can’t have dairy, nuts, sugars so trying to inject flavor so lemons are a decent option.

Spicy Lemon Vinaigrette
2 Lemons juiced
4 tbs of Olive Oil
Organic Spicy Mustard
Paprika
Garlic Salt
Turmeric

Salad
Kale Mix, green onion, roasted herb chicken, cherry tomatoes, 1/2 avocado…..dressed and mixed.