Lemon Garlic Chicken

This has become a new favorite. It goes well with sauteed zucchini, broccoli or green peas. It can be served with small pasta or rice if you like. We just make it a one dish meal!

• 2 lbs. chicken breast cut into 1” cubes
• ½ cup butter
• 1-2 tablespoons crushed garlic
• 3 tablespoons  lemon juice
• 3 tablespoons chicken broth
• 1 tablespoon corn starch
• ½ teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon granulated onion
• ½ teaspoon salt
• ½ teaspoon Mrs. Dash or similar flavoring mix
• pepper to taste
• ½ cup Parmesan cheese

Melt butter. 

Stir together all other ingredients, except the Parmesan cheese, until chicken is coated. 

Add melted butter and stir.

Spread coated chicken in 13x9 pan. Bake 30-40 minutes at 300° F. 

When cooked stir in Parmesan cheese till the sauce is smooth.

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Gluten Free Pseudo-Starbucks Lemon Loaf

I was going to try the Starbucks Lemon Loaf by just substituting GF flour, but I couldn't resist messing about with the recipe.  One thing I am slowly learning is that almond flour is almost always a nice addition to a white rice flour based blend.  I have found it gives a little more body to the batter and the texture is more like I want baked goods to be.  

Here is my rendition of Lemon Loaf

Ingredients:
1½ cups (210 g.) Mr. Ritt’s Gluten Free Flour alternative (or other blend that contains xanthum gum)

¼ cup (40 g.) almond flour

½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
6 packets of True Lemon (crystallized lemon juice that gives intense flavor.)

    or 2 teaspoons of lemon extract

⅓ cup lemon juice
½ cup melted butter
zest of one lemon

Glaze (TOTALLY optional.   It’s is good without it!)

1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract
Whisk ingredients to combine.

Directions:
1. Preheat oven to 350. Grease three 3x5” mini loaf pans.  Dust with almond flour.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, coconut oil, butter, vanilla extract, True lemon, lemon zest  and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth and batter thickens a bit.

5. Pour into three loaf pans and bake for 45-50  minutes the loaf is springy when touched. I don’t know that the toothpick test works for gluten free recipes.   Remove from oven and let cool 10-15 minutes before removing it from the pan. 

If you want to use the glaze pour it on while the loaf is cooling and cool in pan. I can’t couch for how that turns out.  I did not try it.  I think it has enough sugar without the glaze.

Ina Garten's Lemon Pasta with Roasted Shrimp

This was a great recipe from "The Barefoot Contessa", Ina Garten. I think we could be kindred spirits. I would live barefoot if it was socially acceptable and didn't make my back hurt so much!

This is a great meal that is quick and easy to prepare. It takes about as long to make as it does to boil pasta. It actually takes longer for the pasta water to heat than it does for the whole meal.

Some variations we might try would be to make this with leftover grilled chicken, or to make the pasta with sauted summer vegetables for a light meal when the heat and humidity soar. I also wonder if it might be good cold as a pasta salad, but we haven't tried that yet. It's a good recipe to use as a springboard for creativity!

This recipe serves 6.

Shrimp

2 pounds (17 to 21 count) shrimp, peeled and deveined

Good olive oil

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

Pasta

1 pound angel hair pasta

4 tablespoons (1/2 stick) unsalted butter, melted

1/4 cip olive oil

2 teaspoons salt

1/2 - 1 teaspoon freshly ground pepper

2 medium sized lemons, zested and juiced (about 1/3 cup juice)

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3-6 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Since I had frozen, cooked shrimp on hand I simply thawed the shrimp and added it to the pasta for a minute of heating through (be VERY careful not to overcook if you are using pre-cooked shrimp). Then I tossed it with the pasta and some Parmesan cheese. A hint of garlic might be a nice addition too...

Lemon Bars

Here is another recipe from my favorite Betty Crocker Cookbook (circa 1978). It is a tried and true favorite. They made a lovely ending to a lunch of salad, carrot-broccoli soup, wheat bread and conversation with a dear friend.

Begin the lemon bars preheating oven to 350 degrees.

In a large mixing bowl mix:

• 1 cup all purpose flour
• 1/2 cup butter
• 1/4 cup confectioners sugar

until it holds together. Press mixture into an 8x8 pan and bake at 350 degrees for 20 minutes.

While the cookie base is baking beat

• 2 eggs
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 Tablespoons lemon juice
• 1 teaspoon finely grated lemon zest

Beat until light and fluffy, about 3 minutes. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool, cut in squares and sprinkle with powdered sugar.