Ingredient: lemon juice

Healthy Chicken Pasta Salad

Print Recipe
 Healthy Chicken Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make the dressing by combining all ingredients and whisking until smooth. You could use a blender to get it really smooth. Refrigerate until ready to use.
  2. Cook the pasta according to package directions. Drain and rinse with cold water.
  3. Place the cooled, drained pasta in a large bowl.
  4. Add 1/4 cup of the dressing to the pasta and toss to combine.
  5. Add in the chicken, spinach, mandarin oranges, craisins/cranberries, green onion, parmesan cheese and toasted almonds.
  6. Drizzle dressing over the top (to taste, you may not want to use it all), and toss everything to combine. Serve immediately.
Share this Recipe
 

Nutrition Facts
Healthy Chicken Pasta Salad
Amount Per Serving
Calories 764 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 92mg 31%
Sodium 775mg 32%
Potassium 348mg 10%
Total Carbohydrates 96g 32%
Dietary Fiber 8g 32%
Sugars 43g
Protein 42g 84%
Vitamin A 77%
Vitamin C 79%
Calcium 39%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Hollondaise Sauce

Print Recipe
 Hollondaise Sauce
I got this recipe from Wm. H. Wise & Co., Inc's "Encyclopedia or Cookery", copyright 1948. Awesome! This is just another timeless recipe that turned out wonderfully!
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5 mintues
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 5 mintues
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Divide butter into 2 portions, place 1 of these in a bowl or the upper part of a double boiler. Add the egg yolks and lemon juice, place over hot water (not boiling) and stir constantly until the butter is melted. Add the remaining butter and continue stirring, preferably with a wire whisk, until this butter also is melted. Add the hot water and cook, still stirring constantly, until thick. Remove from heat and season with salt and white pepper.
Recipe Notes

And I messed this one up too:  I melted the butter, whisking, with the egg yolk and lemon juice, but then I added the hot water and whisked until thick.  Or at least reduced...  Then I added the butter, and followed the rest of the instructions.  Still turned out great!  Though the lemon juice really stood out - maybe wouldn't be quite so strong if I'd done it the right way...

Share this Recipe
 

Nutrition Facts
Hollondaise Sauce
Amount Per Serving
Calories 165 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 140mg 47%
Sodium 259mg 11%
Potassium 19mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.02g 0%
Sugars 0.2g
Protein 2g 4%
Vitamin A 32%
Vitamin C 4%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Pork Wellington

Print Recipe
 Cindy's Pork Wellington
This was adapted from a variety of recipes - see links for original recipes below - and is definitely a work in progress, but a good start! I think it was a bit rich, and needed more herbs, etc. I didn't have a onion - amazingly enough - and I wasn't able to find my dried, minced onion, and I think that was really needed for the pate.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove frozen puff pastry to thaw - it takes about 40 minutes, at least the one I used.
  2. Remove pork from fridge, pat dry, and season with salt and pepper. Preheat oven to 400F.
  3. In a medium-high skillet, heat olive oil. Brown pork on each side, then remove from skillet and let rest and cool.
  4. Mix braunschweiger, cream cheese, onion powder, lemon juice, Worcestershire sauce, salt & pepper. Let cool in fridge.
  5. With one sheet of puff pastry, thaw per package directions and roll out on a sheet of parchment paper so that it is large enough to completely cover the pork roast. Lay the bacon slices on the rolled dough, so that the bacon also completely covers the roast.
  6. Spread the Braunschweiger mixture over the bacon. (I had originally cut slices in the roast and added some pate, bur I think that's too much, too rich). There will probably be extra - it's pretty good with crackers.
  7. Place the roast on top of the mixture, then use the parchment paper to help roll everything up. Tuck in the sides of the dough, and trim any excess. You can use the excess to cut fun little shapes to place on top as decoration. (I didn't have any left.) Cut slits lightly in the top of the dough but not going though the bacon.
  8. Use parchment paper to move the Wellington to a baking sheet, then put in oven and bake for 20 minutes. Recude heat to 350 and bake another 15 minutes, or until internal temperature is 135F for medium rare, 150F for medium. Let sit for 20 minutes before serving. Remember: meat will continue cooking for several minutes while it is resting, and resting is important!
  9. Slice and serve!
Recipe Notes

Thanks to the following for their ideas:

https://www.allrecipes.com/recipe/26893/pate/

https://www.marthastewart.com/1136652/apple-stuffed-pork-wellington

https://www.heb.com/recipe/recipe-item/bacon-wrapped-pork-wellington-with-duxelles/1398826615294

Share this Recipe
 

Nutrition Facts
Cindy's Pork Wellington
Amount Per Serving
Calories 617 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 156mg 52%
Sodium 1048mg 44%
Potassium 348mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 2g
Protein 34g 68%
Vitamin A 54%
Vitamin C 1%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Hot Baked Cinnamon Apples

Print Recipe
 Hot Baked Cinnamon Apples
These cinnamon apples taste like a cobbler or pie without the crust. I was looking for a recipe for Cinnamon apples and all I could find were recipes for baking the whole apple - not what I wanted. After much searching I finally came across this recipe - I unfortunately cannot remember the site. It can easily be reduced to 2 or 3 apples, just watch it as it cooks. We serve this over ice cream and it is delicious. It can also be used on pancakes, waffles, or all by itself.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375°F.
  2. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
  3. Put apples in a non-stick pan; cover and place in the oven.
  4. Bake for 45 minutes, stirring at least once every 15 minutes.
  5. Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
  6. I like to put everything into my baking dish and then mix it since there is less to clean up.
Recipe Notes

Can serve with whipped cream or ice cream.

Share this Recipe
 

Nutrition Facts
Hot Baked Cinnamon Apples
Amount Per Serving
Calories 127 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Sodium 1mg 0%
Potassium 35mg 1%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 32g
Protein 0.1g 0%
Vitamin A 0.2%
Vitamin C 3%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Crunchy Chicken

Print Recipe
 Crunchy Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F
  2. Chicken can be raw or cooked, if raw, adjust cooking time upward to ensure chicken is done.
  3. Mix sour cream, cheese, Worcestershire sauce, garlic powder, and lemon juice together until blended. Add chicken and mix well until coated. Spread evenly in baking dish.
  4. Spread stuffing mix evenly on top of chicken mixture. Drizzle melted butter on top.
  5. Bake at 350F for 30 minutes or until hot, melted, and bubbling.
Share this Recipe
 

Nutrition Facts
Crunchy Chicken
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 68mg 23%
Sodium 636mg 27%
Potassium 146mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 21g 42%
Vitamin A 4%
Vitamin C 2%
Calcium 13%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC

Print Recipe
 WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine English
Servings
Ingredients
Course Main Dish
Cuisine English
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat the oven to 200C (392F). Prepare two squares of aluminium foil large enough to completely wrap each fish and spray with a little olive oil on the shiny side.
  2. Mix together the softened butter, garlic and lemon juice.
  3. Rinse and pat the fish dry, including inside the body cavity. Lay each fish in the centre of its piece of aluminium foil, on the shiny side.
  4. Season with salt and pepper inside the body cavity, then spread half the butter inside each fish. Lay the onions on top of the butter inside each fish's body cavity and top the onions with a flat-leaf parsley. Make 2 slashes in the skin on the top surface of each fish.
  5. Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel. Place on a baking sheet in the pre-heated oven for 20-30 minutes or until the fish is just cooked. Carefully open each parcel (be careful not to lose the juices!) and place under the grill for a further 5 minutes to brown a little before serving.
Recipe Notes

http://www.cooksister.com/2008/11/whole-grilled-tilapia-with-flat-leaf-parsley.html

Share this Recipe
 

Healthy Tuna Salad

Print Recipe
 Healthy Tuna Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pour the tuna in a small mixing bowl. Use a fork to break the tuna chunks into very small pieces.
  2. Add the basil, celery and lemon juice to the bowl. Use the fork to stir all the ingredients together till well mixed.
  3. Add extra virgin olive oil to moisten the tuna to your liking. I usually use between 1 and 2 tbsp. Season with salt and pepper to taste; sea salt and freshly ground pepper is best. Serve.
Share this Recipe
 

Ham and Shell Salad

Print Recipe
 Ham and Shell Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
  2. Stir the peas, ham, Cheddar cheese, onion, mayonnaise, Ranch dressing, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
Share this Recipe
 

Nutrition Facts
Ham and Shell Salad
Amount Per Serving
Calories 369 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 43mg 14%
Sodium 645mg 27%
Potassium 87mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 5g
Protein 16g 32%
Vitamin A 9%
Vitamin C 14%
Calcium 22%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Tandoori Chicken

Print Recipe
 Tandoori Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Indian
Servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
  2. Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
  3. Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
  4. Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
  5. Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
  6. Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.
  7. Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.
Recipe Notes

If you don’t have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325°F oven until done.

Share this Recipe
 

Turkish Baklava

Print Recipe
 Turkish Baklava
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine Turkish
Servings
peices
Ingredients
Course Dessert
Cuisine Turkish
Servings
peices
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. If clarifying your own butter, start with 1 lb of unsalted butter. In a saucepan over low heat, melt butter. It will separate into 3 layers: a foamy froth on top, a clear liquid in the middle and a white solid at the bottom. When the butter is heated through and no more foam is developing, remove from heat. Remove the foam with a spoon. You want to keep the yellow liquid. You can save it by decanting it from the saucepan without disturbing the milk solids, or strain it through a cheesecloth-lined strainer.
  2. Preheat the oven to 375F.
  3. To make the syrup, combine the cold water with the sugar in a medium-size saucepan. Boil the mixture for 5 minutes, then lower the heat and simmer, uncovered, for about 15-30 minutes. The syrup is ready when it is light yellow, and when a small spoonful dropped onto a wooden surface is tacky when cooled. Once ready, stir in the lemon juice into the syrup and set it aside to cool.
  4. Place the nuts and sugar in a food processor and process until medium to finely ground (but not too fine!). Set aside.
  5. Brush the inside of a 14 x 18 x 1 inch baking pan (if your phyllo dough is bigger than your pan, let it hang over and trim it off at the end to fit) with a little bit of the clarified butter. Place 1 sheet of phyllo dough in the pan. With a wide pastry brush or paper towel, lightly brush the dough with the clarified butter. Continue layering the dough and brushing with butter until one package of dough is used.
  6. Spread the nuts over the dough and lightly sprinkle it with water – a plant mister is best- to help the dough adhere to the nuts where the next layer is added. Using the second package of phyllo dough, layer the dough over the nuts, brushing each sheet with clarified butter. Trim the pastry edges to fit neatly within the baking pan. Brush the top layer and the edges with clarified butter.
  7. Using a sharp knife dipped in hot water, cut through the dough halfway down the height of the pan to make 48 pieces (4 lengthwise and 12 cross-wise).
  8. Bake the baklava in the centre of the oven for 30 minutes. Lower the heat to 325F and bake for an additional 30 minutes until the top is lightly golden. Remove the baklava from the oven and let it sit at room temperature for 10 minutes. Recut the pastries along the lines, all the way to the bottom of the baking pan. Pour the cold syrup evenly over the cut lines (I generally use around 2/3rd of the syrup solution). Sprinkle the baklava with chopped walnuts or pistachios, if so desired, and let it cool completely. Serve at room temperature.
Share this Recipe