In a World of My Own: Lemon juice

Showing posts with label Lemon juice. Show all posts

Friday, January 18, 2013

Baked Yogurt Chicken

As you can see from many of my recipes I eat chicken like it were here, there and everywhere. Sometimes the recipes I choose to make have to do with what I have leftover in the pantry. Other times I love to explore the vast wasteland of gourmet ingredients I have yet to try. After all, food is an exploration in new flavors to tempt and tantalize your taste buds.

The chicken recipe can be found on page 139 that I made in today's blog which came from Best Recipes by Ceil Dyer. This recipe more than likely came from Dannon.

Baked Yogurt Chicken
Serves about 4
1 cut up chicken, 2-1/2 to 3 lbs or more
salt and pepper
6 tablespoons butter or margarine
2 tablespoons flour
2 tablespoons paprika
2 cups Dannon Plain Yogurt (although I used Lit and Fit) Vanilla Flavor instead
1/3 lb fresh portobello mushrooms, cleaned and sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill or parsley
Wash chicken pieces and pat dry. Salt and pepper. Melt 4 tablespoons of butter in a large pan and brown chicken on a medium high heat. While browning chicken butter a shallow baking dish. As chicken is browned take and place in buttered baking dish. Once all the chicken has been removed add flour and paprika to pan with grease. Mix well, do not leave pan on stove, take on and off frequently while mixing. Add yogurt and mix well on stove on a medium heat. Preheat oven to 325 F. Spoon sauce on chicken in buttered pan. Heat 2 tablespoons of butter in a pan and add mushrooms and lemon juice. Cook for about a minute or so, then take and spoon over chicken and sauce. Cover baking dish and place in oven for 1 hour and 15 minutes or until chicken is tender.

The chicken is tender and juicy, and slightly sweet due to the flavor of the vanilla.

Monday, December 24, 2012

Baccala Salad

I am of Italian heritage. No Christmas Eve is complete unless you are serving a Baccala salad. My uncle was born in Italy and he can't go without having a traditional Christmas Eve dinner. We had to have those seven fishes. On our table growing up we had baccala salad, squidgy salad, shrimp cocktail, linguine with clam sauce and lobster tails. This is the Baccala salad from Rao’s Restaurant which is from the Food Network site.

Baccala Salad
Recipe courtesy Rao’s Restaurant
2 pounds salt cod cut in 3-inch pieces
1 cup olive oil
4 cloves garlic (I sliced them)
1/2 cup lemon juice
2 cups hot and sweet vinegar peppers
1 cup Gaeta olives (I stoned mine)
1/4 cup capers
2 tablespoons chopped parsley
Salt and pepper, to taste
Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool. In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
Copyright 2012 Television Food Network G.P.

Saturday, September 15, 2012

English Country Chicken

This meal was wonderful. The hardest prep work was cutting up the chicken. Here it is served with a brown rice pilaf and green beans. I did make a few slight changes to this recipe. I made it with a roaster instead of a chicken (believe it or not the roaster was cheaper). The recipe also calls for a 16-oz jar orange marmalade. Have you ever seen a 16-oz jar of orange marmalade in the supermarket? I found a 12-oz jar and an 18-oz jar, but not 16-oz. So I went with the 18-oz. I also made the sauce right in the pan I baked the chicken in. I figured why waste a pan.

ENGLISH COUNTRY CHICKEN Serves 4
2½ to 3 lb. chicken, cut up and skinned
½ tsp. salt
16 oz. jar orange marmalade
2 tbsp. lemon juice
⅓ c. prepared mustard
½ c. water
½ - 1 tsp. curry powder
2 tbsp. cornstarch
Arrange chicken in 2 quart shallow baking dish. In saucepan heat marmalade, mustard, curry powder and salt until melted. Add lemon juice; pour over chicken. Cover with foil. Bake 375°F for 45 minutes. Remove foil and baste. Bake 30 minutes longer. Remove chicken to platter. Pour sauce into pan. Combine water and cornstarch. Blend into sauce. Cook until thickened. Pour over chicken.