Category Archives: Lemon

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Roasted Blueberry Eton Mess

One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty.  They are that good.

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Have you ever tried roasted blueberries or any berry for that matter?  It takes them to a whole other level.

I sprinkled mine with some lemon sugar before roasting them off.

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Lemon Buttermilk Sheet Cake

It’s no secret around here that I love lemon.  So when I came across this recipe for lemon sheet cake I was intrigued and excited!

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This recipe is very simple, in fact I already had the ingredients on hand.  As I’m sure you do too!

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If you are looking for a fresh and easy dessert to take to any cookout this summer, this lemon buttermilk sheet cake should definitely be on your short list!

Lemon Buttermilk Sheet Cake
 
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Lemon Buttermilk Sheet Cake
Author:
Serves: 12-16
Ingredients
  • For the cake:
  • 2½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ¾ cup buttermilk
  • 3 tablespoons grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1¾ cup white sugar
  • 1½ sticks softened butter
  • 3 large eggs plus 1 large egg yolk
  • For the glaze:
  • 3 cups powdered sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons buttermilk
Instructions
  1. Preheat the oven the 325 degrees.  Grease a 9x13 baking dish.
  2. Mix together flour, baking powder, baking soda, and salt in a medium sized bowl.  In another bowl mix together buttermilk, lemon juice, and vanilla.
  3. In a stand mixer mix together the sugar and lemon zest until fragrant.  Remove ¼ cup of lemon sugar and set aside.
  4. Add the butter to the stand mixer and beat until very light and fluffy.  About 2-3 minutes. Add the eggs and egg yolk, one at time, incorporating well after each addition. Then add in half the flour mixture, followed by the buttermilk mixture, then the rest of the flour mixture. Mix until it is smooth.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes.
  6. While the cake is cooling, mix together the glaze ingredients and pour over the cake.  Sprinkle with the reserved lemon sugar.  Let cool completely.
  7. Eat!

Recipe from Our Best Bites.

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Crepes Four Ways

A few weeks ago when I made this, I had some left over crepes.

What a shame.

Here’s a few ideas on what you can do if you are ever in that situation.

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Top with lemon curd.

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Or top with lemon curd and strawberries.

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Or top with lemon curd, strawberries, and whipped cream.

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That one deserved a close up.

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Or top with the lemon whipped cream, from here.

So if you are ever in the predicament I was, I’ve got you covered.

Plus, you can totally eat this for breakfast right?  I mean it has fruit and everything.

(I won’t tell anyone if you just to decide to smear them with Nutella and call it day.)

Perfect for spring time and Easter!

P.S. Loving the strawberries right now! I get mine picked fresh that day from Buoye Farms!  You can’t beat them!

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Sweet Potato and Lentil Stew

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

So, the cold weather is on its way out (well, we never really got winter here in sunny Southern California), but for the rest of you sunny days are a comin!!!

So you better make this soup before it gets too warm!  It’s so good!

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Plus, its made in the slow cooker!  And lets not talk about the fact that I finally opened my new knives from Christmas and proceeded to try and cut my finger off while rushing to get this into the slow cooker so I could make it on time to my crossfit class.  No, we won’t mention that.

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This soup is so good and good for your too.  Sweet potatoes (or yams) give you the most nutrients for your buck at the grocery store.  They have tons of great vitamins and are overall a great vegetable.  You will love this stew.  It fills you up and it is on the low in calories to boot!  It’s a win win all around.

Sweet Potato and Lentil Stew
 
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Sweet Potato and Lentil Stew So good and good for you too!
Author:
Serves: 4-6
Ingredients
  • 1 large sweet potato (or yam) peeled and diced into ½ inch cubes
  • 3 medium carrots, peeled and diced into ½ inch cubes
  • 3 celery stalks, cut into ½ inch slices
  • 2 leeks, halved lengthwise and cut into ½ inch pieces
  • ¾ cup dried lentils, any color
  • 1 4 inch piece of ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • salt
  • 1 tablespoon butter
  • 2 cloves garlic, grated
  • juice of one lemon
  • ½ cup cilantro, chopped
Instructions
  1. Combine the sweet potatoes, carrots, celery, leeks, lentils, ginger, ¾ teaspoon curry powder, and 1 teaspoon salt in a slow cooker.  Add 6 cups of water, and cook on low for 8 hours.
  2. After 8 hours, stir the soup with whisk, to make a thick puree.  You can add some water if its too thick.
  3. Melt the butter in a small skillet over medium heat. Add the garlic and remaining curry powder. Cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup. (Trust me, don't skip this step.  I have and the soup doesn't have very much flavor.)
  4. Stir in the lemon juice and cilantro. Salt to taste.
  5. Eat!

Recipe from Food Network Magazine December 2011 

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Peanut Butter Sriracha Toast

Don’t let the name scare you away!!!

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I know what you are thinking…..peanut butter and hot sauce??? On toast???

Well we can’t let avocado toast have all the fun now can we?

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This toast makes a great little snack or quick breakfast.

I could eat it everyday.  And I have been, just don’t tell anyone.

Peanut Butter Sriracha Toast
 
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Peanut Butter Sriracha Toast
Author:
Serves: 1
Ingredients
  • 1 piece of good quailty wheat bread, toasted
  • 1-2 tablespoons of peanut butter
  • sriracha (as much as you can handle)
  • 1 green onion, sliced
  • chopped cilantro
  • lemon juice
  • salt
Instructions
  1. Spread the peanut butter on the toasted bread. Drizzle with a little sriracha hot sauce, this stuff is hot so start with a little and add more if you would like.
  2. Top with sliced green onion, some chopped cilantro, a sprinkle of lemon juice, and a dash of salt.
  3. Eat!

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Strawberry Cupcakes with Lemon Whipped Cream Topping

So these little suckers are pretty great.

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Easy too.  They are so light you literally could eat 20 of of them.  Don’t ask me how I know that.

The strawberry cake topped with a lemon whipped cream mousse-like topping make these divine.

Strawberry Cupcakes with Lemon Whipped Cream Topping
 
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Strawberry Cupcakes with Lemon Whipped Cream Topping
Author:
Serves: 24
Ingredients
  • 1 box strawberry cake mix
  • oil and eggs as called for on box of cake mix
  • 1 cup lemon curd
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
Instructions
  1. Make the cake mix according to package directions. Place in mini muffin pans and cook according to package directions. Cool completely.
  2. Whip the cream and powdered sugar together until soft peaks form. Whip in the lemon curd until stiff peaks form.
  3. Using a piping bag with a big round tip, pipe blobs of topping on each mini cupcake. Top with lemon zest.
  4. Eat!

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Shrimp with Farro and Bulgur

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

These recipe really hit the spot!  It is so good and good for you too!

Farro is really a great grain to know what to do with.  In 1 cup of the stuff there is 8 grams of fiber. Plus, it is a complex carb that breaks down slowly in your body keeping your energy levels stable.

Bulgur is also a great whole grain to try if you haven’t already. It is richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients.

Bulgur and Farro together is a win win!

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Plus if you get this 10 minute Farro and Bulgur from Trader Joe’s it is a fifteen minute meal!  It comes together so quickly and everyone will love it.

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The nuttiness of the farro and bulgur compliment each other very well.  Now I used a half of a bag (4 oz) of each grain, but feel free to use a whole bag of each one instead of both of them together.

The shrimp is a sauteed quickly and then the arugula is added with the farro and bulgur and then dressed simply with a lemon vinaigrette.  It really doesn’t get much better than this!

Shrimp with Farro and Bulgur
 
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Shrimp with Bulgur and Farro
Author:
Serves: 4-6
Ingredients
  • ⅓ cup extra virgin olive oil
  • zest and juice of 2 lemons
  • 2 garlic cloves, grated or finely minced
  • salt and pepper
  • 4 oz farro, cooked according to package directions
  • 4 oz bulgur, cooked according to package directions
  • 1 lb shrimp
  • 7 oz arugula
Instructions
  1. Whisk together the extra virgin olive oil. lemon juice and zest, garlic, salt and pepper.  Set dressing aside.
  2. In a large saute pan (that has a lid) add ½ tablespoon of extra virgin olive oil and heat over medium high heat.  Add shrimp and cook for about 3 minutes or until just starting to turn pink.  Add in arugula and place the lid on the pan for about 30 seconds.  Once the arugula has wilted down, add in the farro and bulgur.
  3. Turn off heat and add dressing.  Stir well to coat everything in the dressing.
  4. Eat!

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Arugula Salad with Roasted Beets and Sweet Potatoes

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

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I love arugula.  Is that weird?  But I do and its a great lettuce to have in your arsenal and to know what to do with.  This recipe is a collaboration of sorts of leftovers in my fridge and it turned out so well I had to share! Its so simple too it almost doesn’t even need a recipe!

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You take some left over roasted beets and sweet potatoes, arrange over some arugula, then add some pecans, thinly sliced red onion, and goat cheese. Then top the whole thing with lemon shallot vinaigrette. So good and good for you too.  Best of both worlds.

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Arugula Salad with Roasted Beets and Sweet Potatoes
 
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Arugula Salad with Roasted Beets and Sweet Potatoes
Author:
Serves: 1
Ingredients
  • 2 cups arugula
  • ½ cup
  • roasted beets and sweet potatoes
  • 2 tablespoons pecans
  • a few thinly sliced red onions
  • 1 oz crumbled goat cheese
  • Lemon Shallot Vinaigrette
Instructions
  1. Arrange the arugula on a plate.  Top with the rest of the ingredients.
  2. Drizzle with the vinaigrette
  3. Eat!

Recipe for Roasted Beets and Sweet Potatoes can be found here.

Recipe for Lemon Shallot Vinaigrette can be found here.

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Lemon Trifle with Mixed Berries

Still have any Lemon Curd left over? Here’s the perfect way to use it up.  This dessert is a cinch to throw together and has a big “wow” factor.

If you want to impress someone, bring a trifle.  In fact, bring this trifle.  You won’t be sorry.

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If anything, make this for the lemon whipped cream.

Thank you everyone for indulging me this week on one of my favorite flavors: LEMON!  As for what I’m going to do with the rest of those lemons on my tree?  Well there’s always lemonade, lemon bars, lemon chicken, Lemon Parmesan Tilapia, the list goes on and on!

And for the ones that I can’t use up?  Throw the whole lemon in the freezer!  The pulp gets a little mushy when de-thawed, but the zest and juice are like they just came off the tree.

Favorite lemon tip ever.

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Lemon Trifle with Mixed Berries
 
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Lemon Trifle with Mixed Berries
Author:
Serves: 8-12
Ingredients
  • 1 prepared angel food cake
  • 2 small boxes lemon pudding
  • 4 cups milk
  • 1 lb blueberries
  • 1 lb strawberries
  • 1½ cup heavy whipping cream
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla
  • 1 cup
  • Lemon Curd
Instructions
  1. Cube the angel food cake.  Make the pudding according to the package directions.
  2. Place the cream, sugar, and vanilla in a large bowl.  Whip until slightly thickened. Beat in lemon curd until thick.
  3. In a trifle dish, place half the angel food cake, half the lemon pudding, half the blueberries, half the strawberries, and half of the lemon whipped cream.  Repeat with remaining ingredients. Refrigerate until ready to eat.
  4. Eat!

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Lemon Potatoes

Way back in the day I used to date a Greek guy.  Alas, the guy didn’t stick around but his mother’s lemon potatoes did!  I love these as a side dish to any dinner.
(I’ve even been known to eat them cold out of the fridge. Please don’t tell on me.)

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It doesn’t get any better than a plate of lemon potatoes straight from the oven.

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Lemon Potatoes
 
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Lemon Potatoes
Author:
Serves: 6
Ingredients
  • 4-6 russet potatoes, peeled and cubed (enough to cover the bottom of a 9x13 baking dish)
  • ⅓ cup extra virgin olive oil
  • ¾ cup of lemon juice
  • zest of 2 lemons
  • 4 cloves of garlic, grated
  • 1 tablespoon dried basil
  • salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the potatoes in a 9x13 baking dish.  In a bowl mix together the rest of the ingredients.  Pour over the potatoes and toss. It might seem like a lot of liquid, but the potatoes will absorb it.
  3. Bake for 30 minutes, tossing the potatoes around a few times while baking, until fork tender.
  4. Eat!