Lemon Honey Salmon

Hey there– We’ve already hit a couple hot days– feels like a little summer preview.  So on a warm evening this week, we had this simple salmon, back doors wide open to catch the breeze.

Love this dish– fast, easy and the sauce–oh the sauce!  It’s tart, garlicky and honey sweet.

LEMON HONEY SALMON
1 tab. olive oil
2 cloves garlic, minced
1/4 cup water
2 tab. freshly squeezed lemon juice
2 tab. butter, cut to small pieces
2 tsp. honey
4 six ounce salmon filets
2 tab. olive oil
salt & freshly ground pepper
garnish:
tab. parsley, minced*
lemon slices

In a small pan heat the 1 tablespoon of olive oil.  Put in the garlic and saute for 1 to 2 minutes until it’s fragrant.  Add in the water & lemon juice.  Simmer for 3 or 4 minutes until it is reduced about half the liquid.  Stir in the butter and honey until it’s all blended and set aside.

Heat a skillet to medium high.  Pour in the 2 tab. olive oil.  Liberally salt & pepper the salmon on both sides.  Then cook it 3 minutes on each side until is crisp and golden.

Set the salmon on a pretty plate and pour over the warm sauce.  Sprinkle with parsley and garnish with lemon slices.  Done!

*I didn’t have any parsley in the fridge, so I used cilantro.

P.S.  Photos are just half a recipe– enough for Larry and me.

Lemon Raspberry Coffee Cake

Hey there–  This coffee cake was inevitable.  Andi from next door dropped by with a big bag of lemons.  There were leftover raspberries moldering in the fridge.  Then I ran across this pretty coffee cake on Pinterest.  It all came together for a tender tart fruity cake warm from the oven.  I think it will show up again soon around here…

LEMON RASPBERRY COFFEE CAKE

Streusel:
1/ 2 cup sugar
1/3 cup flour
1/4 cup butter (1/2 stick)

Cake:
2 cups flour
3/4 cup sugar
2  1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup unflavored yogurt
1/4 cup canola oil
1 egg
2 tab. lemon juice
1 tab. finely grated lemon peel
1  1/2 cup fresh raspberries

Glaze:
1/2 cup powdered sugar
1 tab. lemon juice

To make the streusel, mix together the 1/2 cup sugar and 1/3 cup flour in a small mixing bowl.  Then cut in the 1/4 cup butter with a pastry blender (or two forks).  Set aside.

For the cake, in a mixing bowl stir together the 2 cups flour, 3/4 cup sugar, baking powder and salt.  Then add the milk, yogurt, oil, egg, lemon juice and grated lemon peel and stir it all until it is blended together.  Then gently fold in the raspberries.

Spoon the batter into a 9″ cake pan (or I used a 10″ tart pan) and then sprinkle the streusel evenly over the top.  Pop it into a 350 degree oven for 45 to 50 minutes.

After you pull the cake from the oven, let it cool 10 or 15 minutes and then drizzle the glaze over the top.  Beautiful– and ready to eat!

Lemon Pepper Chicken

Hello there–  There are a few reasons I love this chicken:
#1. It’s delectable.
#2. It’s pretty on your plate with steamed broccoli and a chunk of crusty bread.
#3. I can put it on the table in about 30 minutes.
#4. Luckily, I had all the ingredients in the kitchen (no trip to the market)
#5. I get to pass the recipe on to you…

LEMON PEPPER CHICKEN
2 medium chicken breasts
2 tab. olive oil
garlic salt
freshly ground pepper
1 cup chicken broth
3 cloves garlic, minced
dash of red pepper
2 tab. lemon juice (1 small lemon)
1/3 cup red onion, chopped fine
lemon slices for garnish

Filet the chicken breasts slicing them horizontally to make 4 flat servings.  Liberally sprinkle both sides with garlic salt and freshly ground black pepper.

Heat the olive oil in a skillet and then drop in the chicken.  Cook on high heat just 2 or 3 minutes on each side until the chicken is well browned.  Remove from the skillet and set aside.

In a container with a tight fitting lid,  shake together the chicken broth, garlic, red pepper, lemon juice and cornstarch until it is well blended.  Set aside.

Preheat oven to 375 degrees.

In the skillet, saute the red onion a couple minutes until it turns tender (add a splash of oil if the pan seems dry).  Then pour in the chicken broth mixture and stir 3 or 4 minutes until it thickens.

Nestle the chicken back into the sauce (or put them both in a baking dish if your skillet is not oven proof)– and cook the chicken 15 to 20  minutes, until the chicken is tender,  in a 350 degree oven.

While that’s cooking, slice your remaining lemon and brown it in the pan juices in the skillet for a couple minutes.

When the chicken comes out of the oven, serve it up on a platter, grind on a bit more black pepper and add the lemon slices as garnish.  Serve any extra sauce on the side.   Delish!

Lemon Crumble Breakfast Cake

Hi all– It was a perfect match.  I saw this Lemon Crumble Breakfast Cake on Pinterest and the next week got a big bag of lemons from a friend who was smart enough to plant a row of citrus trees in her yard.

And you don’t have to serve this for breakfast. you know.  We had it with a group of friends who came in last Wednesday night for our weekly time to pass around hugs and laugh and talk and pray together.  It’s fresh and bright– just a nice little piece of cake on a plate to go with your mug of tea.

LEMON CRUMBLE BREAKFAST CAKE

Streusel Topping:
1/4 cup (4 oz.) butter, melted
1/3 cup sugar
3/4 cup flour
grated rind of 1 lemon
1 tab. lemon juice

Cake:
3/4 cup sugar
grated rind of 2 lemons
1/2 cup canola oil
1 egg
1 tsp. vanilla
1/2 cup buttermilk*
1/4 cup lemon juice
2 cps flour
2 tsp. baking powder
1/2 tsp. salt
garnish: powdered sugar

In a small mixing bowl, make the streusel by mixing together the 1/3 cup sugar sugar and melted butter with a fork. Then stir in the 3/4 cup flour flour, lemon rind and 1 tablespoon lemon juice.  Set it aside.

For the cake, stir together the 3/4 cup sugar, grated rind of 2 lemons, oil, egg vanilla and buttermilk.  Then mix in the 2 cups flour, baking powder and salt.

Scoop the thick batter into a 8″ or 9″ spring form pan (or deep cake pan) that has been sprayed with cooking spray.  With your fingers, crumble the streusel into little bits over the cake batter.

Pop it into the oven for 45 to 50 minutes until a thin knife inserted into the cake comes out clean.

When you’re ready to serve the cake dust the top with powdered sugar through a sieve.  Enjoy!

*In place of buttermilk, you can use a tablespoon of cider vinegar and milk to make 1/2 cup.

recipe adapted from Pinterest

Lemon Rolls

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Hello all– Got this recipe from my sis (the REAL baker in the family) years ago.  In fact, when her son was still a school boy he made the rolls with cinnamon (instead of lemon) and won a blue ribbon at the Orange County Fair!  (Shout out to Matt!)

So if you want some tender, bright, prize winning rolls on your table, give these a try!

LEMON ROLLS

Sweet Dough:
1 package dry yeast (1 tab.)
1 cup milk (120-130 degrees)*
1/4 cup sugar
1 tsp. salt
1/4 cup oil
1 egg, room temperature
3 1/2 cups flour (plus a little more for kneading)

Filling:
6 tab. butter, melted
1 cup sugar
4 tab. grated lemon peel (from 2 lemons)

Glaze:
1 cup powdered sugar
2 tab. grated lemon peel (from 1 lemon)
2 tab. lemon juice

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Warm the milk to 120-130 degrees.  Mix it with the yeast in a large glass mixing bowl.  Stir in the 1/2 cup sugar, salt, oil and egg.  Then stir in the flour.  When it’s mostly mixed, knead the dough with your hands for 4 or 5 minutes.  If it gets sticky, sprinkle on a little more flour and keep kneading…

Cover the bowl with a damp dish towel and set it in a warm place** for 75 minutes until the dough is doubled in size.

While it’s rising, mix together the filling–melted butter, 1 cup sugar and 4 tab. grated lemon peel.

With a rolling pin, roll out the dough on a counter that is sprinkled with flour.  Roll until it’s about 10″ by 30″.  Spread the lemon/sugar filling to cover the dough from edge to edge.

Roll the dough starting to roll on the long side.  Cut the rolled dough into 12 rolls (to make them larger) or 18 rolls (for smaller rolls) and lay them into a 9″x 13″ baking dish*** that has been sprayed with cooking spray.

Cover the rolls again with the towel and let them rise for 45 minutes in a warm place.

Then pop the rolls in a 350 degree oven for 20-25 minutes.

While they are baking, mix up the glaze, powdered sugar, 2 tab. grated lemon peel and lemon juice.  Drizzle the glaze over the rolls warm from the oven.  Delicious hot from the oven with a mug of tea.

*My microwave warms the milk to about this temperature in 1 minute– it should feel just about as warm as you’d want for a baby’s bath.
**For rising the dough, I turn the oven on for just 3 minutes until it gets to about 130 degrees and turn it off.  Then set the covered dough in there to rise.
***I used two round smaller tart dishes instead of a 9″x 13″ pan–prettier for serving.

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P.S.  These are really at their peak the moment they come out of the oven.  And as much as I am against microwaving any kind of bread (heaven forbid!)– These can use 8 seconds in the microwave, if they are day old, to make them tender and hot for breakfast the next morning.

Lemon Blueberry Muffins

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Hi all– It’s pretty quiet around here.  Christmas tree down–check.  Clutter picked up and stashed–check.  Gifts all stowed in cupboards and closets–check.  Kids all gone & settled back in their own homes–check.  Sort of missing the hub-bub of ten people filling up our little house.

Here’s one Christmas week leftover still waiting to be shared.  Citrusy, sweet muffins were our quick breakfast one morning– sort of add a little sunshine on a gray sky day.  Add a mug of tea.  Perfect.

LEMON BLUEBERRY MUFFINS
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
1/4 cup canola oil
1/4 cup lemon juice (about 1 large lemon)
1/2 cup milk
grate peel from 1 large lemon
1 cup blueberries (6 oz. pack)
a little extra sugar

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First take the lemon and grate off all the peel. Set aside.  Then juice the lemon and strain out the seeds.  Set aside.

In a mixing bowl, stir together the flour, baking powder, salt and sugar.  Next mix in the eggs, oil, lemon juice and milk.  Last, fold in the lemon peel and blueberries.

Spoon the batter into a muffin tin lined with paper liners (makes about 10).  Dust the tops with a slight sprinkle of sugar.

Bake them up at 350 degrees for 20 to 22 minutes, until they are slightly browned on top and firm to the touch.  Delicious warm with a big mug of tea.

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Swedish Lemon Hearts

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Hello Cookie Makers– Got this recipe from my friend Sue, who actually learned to make these from her Swedish grandmother.  We’ve both been making them since our kids were small– almost 40 years!  It’s a Christmas favorite.

They are thin and crisp and citrusy and sweet.  And so pretty, they belong on a Christmas table.

SWEDISH LEMON HEARTS
1/2 cup butter (1 stick), room temperature
1 cup sugar
1 1/2 cup flour
1 lemon
maraschino cherries
sprinkling of sugar

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With a fine grater, grate the peel off of the lemon.  Then juice the rest and strain the seeds from the juice.

With an electric mixer beat the butter, sugar and lemon juice until it’s blended and smooth.  Then beat in the flour (it will be dry, may take a few minutes).    Chill the dough in the fridge for 30 minutes or more.

Roll out the dough thinly with a rolling pin an a floured counter.  Also sprinkle a little flour on top of the dough–it may be a little sticky.  Cut out your hearts and place them 1″ apart on a baking sheet that has been sprayed with cooking spray.

Sprinkle a sugar very lightly and cut up the cherries and put a small bit of cherry at the cleft of each cookie.

Bake them up at 350 degrees for 8 or 9 minutes, just until they start to brown at the edges.  Merry Christmas!

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