Tag Archives: Lemon

Lemony-Orzo Veggie Salad with Fresh Dill

5 Sep

I love lemons.  I’ve been known to eat a wedge or two plain on occasion.  My daughter has inherited this trait from me as well; her inspiration for lipstick she got else where.  In spite of this, I’m not always a huge fan of this wonderful citrus flavor in my salads or on my fish or in other dishes.  I changed my tune for this salad.  It pairs amazingly well with the other ingredients in this vinaigrette, and with the feta, to create a light, fresh, totally delicious, want to go back for fourths salad.

Ingredients

  • Zest of one lemon
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1 clove of garlic, minced
  • 1/2 tsp each of sea salt and freshly cracked pepper
  • 1 cup of uncooked orzo
  • 1 cucumber, peeled, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1 tbsp red onion, finely diced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp feta cheese (more if desired)
Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined then set aside so the flavors can mingle. Cook the orzo per instructions; drain and rinse with cold water. Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly. Taste and season with sea salt and freshly cracked pepper, to taste. Top with feta cheese and serve. Enjoy.
Recipe found at fortheloveofcooking.net
Pictures by me, My Little Food Spot
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Asian Pasta Salad

4 Sep

One of the best cookbooks I have ever invested in is my Southern Living: Easy Weeknight Favorites.  I purchased it around the time we were married and, after eight years, I have probably made about every recipe in it, loving all but a handful.  I have made this salad a few times and definitely enjoy the texture and favors.  My only complaint is that it is very difficult to get a good bite-full on a fork.  It may work better with a shorter noodle, but I would miss the texture of the linguine.  I will try it sometime and update with my thoughts, or, better yet, someone else try it and let me know.

Ingredients

  • 8 ounces dry linguine
  • 3 cups broccoli florets
  • 12 cherry tomatoes (halved)
  • 4 green onions (sliced)
  • 2 large carrots (sliced diagonally)
  • 1/4 cup soy sauce
  • 2 tablespoons sesame seeds (toasted)
  • 2 tablespoons brown sugar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot sauce
  • 2 garlic cloves (minced)

In large pot with boiling water, cook pasta. Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well. In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

Picture by me, My Little Food Spot

Grilled Chicken with Italian Salsa

20 Jun

Simple, healthy, delicious.  The salsa is like a bruschetta, minus the oil.  Excellent served over a bed of fresh baby spinach or with sauteed spinach on the side.  Slice a loaf of ciabatta, brush it with olive oil, sprinkle with salt and pepper and toss it on the grill just before the chicken is done.  I just made it for a friend who recently had a baby.  It’s perfect for a summer “gift meal” because you can get the chicken marinading in a zip-top bag, package up the salsa in a reused sour cream tub and drop it off early.  All they have to do that evening is throw it on the grill.  On those super hot days your friends won’t have to heat up their house with the oven and they will have absolutely zero clean-up.

Ingredients for Salsa:

  • 2 1/4 cups chopped tomatoes (about 2 medium)
  • 1/2 cup chopped fresh basil
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1/2 tsp. balsamic vinegar
  • 1/4 tsp. freshly ground black pepper

Ingredients for Chicken and Marinade:

  • 1 tsp. oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tsp. rosemary
  • 1 tsp. parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl.  Cover and chill 1 hour.

To prepare chicken, preheat grill.

Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag.  Add chicken to bag; seal.  Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag; discard marinade.  Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.  Serve with salsa.

 

Recipe from myrecipes.com

Photo by me, My Little Food Spot.

Peach Crisp

28 Dec

OMG, this baby is to die for.  I recently made this with the last of Grandma Geraldine Knorr’s fresh (frozen) sweet, sliced peaches and it was superb.  Since peaches aren’t in season and I don’t really like peeling and cutting them, I think I will try it next with frozen sliced peaches.  I know it won’t be the same, but I’m counting on the amazing crumbly topping to compensate.  I have also made it successfully with fresh Bartlett pears from Grandma Kapke’s backyard tree; I just need to remember to bake the pears a bit longer if they’re not yet completely ripe.  I tweaked her original….but thank you Anne Burrell!!!

Ingredients

For the filling:

  • 5 large ripe peaches, pitted and cut into chunks (or 3 cups frozen peach slices, thawed)
  • 3 tablespoons all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt

For the topping:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1 1/4 stick cold unsalted butter, cut into pea sized pieces
  • 1/2 cup chopped pecans
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Combine all ingredients in a large bowl. Pour into a 9×9 stoneware baker.

For the topping:

Combine all of the ingredients in a food processor except the water. Using the dough blade, pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top filling with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Bake in the preheated oven for 25 to 30 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

recipe adapted from Anne Burrell’s peach crisp

Photo by me, My Little Food Spot