Recipes
Asian Shrimp Pasta with LemonIngredients List:
4 ½ cups water
1 ½ pounds unpeeled medium-size fresh shrimp
1 cup fresh bean sprouts
8-ounce can sliced water chestnuts, drained
¼ cup green onions
¼ cup chopped celery
¾ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon soy sauce
¼ teaspoon ground ginger
1 cup Chow Mein noodles, divided
Lettuce leaves
Directions:
1. In large pot, bring water to a boil. Add shrimp and cook 4 minutes, until shrimp turn pink. Drain shrimp and rinse with cold water. Place in refrigerator until chilled, then peel, devein, and chop the shrimp.
2. In a medium mixing bowl, combine cooked shrimp, bean sprouts, water chestnuts, green onions, and celery.
Avocado Shrimp Starter with Lemon
3 ripe avocados
2 lemons
6 oz of cream cheese
1 small can of green chili’s diced
¼ lb shrimp (sautéed to taste)
2 tomatoes diced
Cut the avocados in half’s and remove seeds, rub the open halves with lemon juice to prevent discoloration. Mix the cream cheese, chopped green chilis and sautéed shrimp together.
Spoon mixture into the avocado halves and garnish with diced tomatoes.
Avocado-Lemon and Asparagus Salad
Ingredients:
2 lbs of asparagus.
2 medium avocados.
Juice and zest of 1 lemon.
2 tablespoons of olive oil.
2 tablespoons of fresh parsley.
1 tablespoon of fresh coriander.
1 tablespoon of white wine vinegar.
½ tablespoon of balsamic vinegar.
1 teaspoon of castor sugar.
1 teaspoon of fresh mint.
Salt and pepper, to taste.
Preparation Instructions:
Trim off the tough ends of the asparagus, then steam until just tender and bright green.
Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.
Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.
For the dressing, whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley.
Add salt and pepper to taste, pour over the asparagus.
Toss lightly, then spoon into a suitably sized salad bowl.
Avocado- Lemon Corn Salsa
1 cup fresh or frozen corn kernels
2 small to medium ripe avocados, peeled, seeded and finely diced
2 to 3 tbsp lime juice
½ tsp lemon juice
2 whole tomatoes
½ to 1 tsp minced hot green chili peppers
¼ cup cilantro diced
½ tsp salt
In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chili peppers, and salt. Cover and refrigerate until ready to be served.
Avocado- Lemon Penne Pasta
8 ounces fresh mozzarella cheese, cut into small cubes
3 med tomatoes peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
½ cup olive oil
½ cup chopped fresh basil
1 tbsp lemon juice
1 tbsp salt & pepper
1 tsp crushed red pepper or to taste
1 (16 oz) package uncooked penne pasta
Fresh parmesan cheese
In a large bowl, toss cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper. Let stand at room temperature for at least 30 minutes. Cook pasta according to directions, drain and return to pan to keep warm. Add tomato mixture and toss to coat thoroughly. Serve and garnish with parmesan cheese.
Baked Artichoke –Lemon Casserole
1 1/3 cups of juice from lemon
2 cloves of garlic, peeled and finely chopped
1 good handful of fresh thyme leaves, chopped
3 tbsp of grated parmesan cheese
2 ¼ lbs artichokes, peeled and sliced (thick as a pencil)
1 cup of fresh bread crumbs
1 tsp olive oil
salt and pepper
Preheat oven to 425.
In a bowl mix your lemon juice, garlic, half the thyme and most of the parmesan, and season well to taste. Throw in the sliced artichokes. Mix well and place everything in an ovenproof baking dish. Mix bread crumbs with the rest of the thyme and parmesan and some salt and pepper. Sprinkle all the flavored bread crumbs over the artichokes and drizzle with the olive oil. Bake for 30 minutes, until the artichokes are tender and bread crumbs are golden.Banana Lemon Smoothie
Ingredients:
150ml pure orange juice
juice of 1/2 lemon
1 banana
1 tsp honey
Directions:
To make this quick free lemon and banana fruit smoothie recipe simply place all ingredients into a blender / mixer and blast away for around 30 seconds. Serve at once and enjoy your smoothie.
California Classic Guacamole
4 California Haas avocados, seeded and peeled
2 tbsp lemon juice
1 cup tomato, finely chopped
1 tsp , garlic
¼ cup cilantro
2 packs of guacamole seasoning (optional)
Salt and Pepper (to taste)
1 bag of tortilla chips
Using a fork, coarsely mash avocados. Add lemon juice, cilantro and garlic. Stir in remaining ingredients and garnish as desired and serve with tortilla chips
Short CutIf desired use mashed avocados with guacamole seasoning
Note: 1 pack of guacamole seasoning for 4 avocados
Citrus Balsamic Salad Dressing
Ingredients:
7 juicy tangerines
5 lemons
1/2 cup of your very best balsamic vinegar
Directions:
Cut the tangerines in half. . Section 1-2 halve pith/membrane, reserve the sections. Extract the juice from the remaining tangerines until you receive 1.5 cups of tangerine juice. Strain the juice through a fine mesh strainer. Extract the juice from the lemons, until you have 1/2 cup. Strain the juice.
Combine all juices and balsamic into a sauce pot and reduce till syrupy or it coats the back of the spoon.
Using California salad mixes (baby greens), add your favorite vegetables add the tangerine section, drizzle the citrus balsamic dressing and enjoy
Creamy Lemon Pasta
Ingredients:
1 box of whole grain penne
1 lb. asparagus, cut into 1 1/2 inch pieces (you can substitute green beans)
1 c. frozen peas, thawed
2 TBSP butter
1 lb. boneless chicken breasts, but into bit sized pieces
2 garlic cloves, minced
2 c. chicken broth
2 tsp. cornstarch
2/3 c. heavy cream
juice of 2-3 lemons
1/4 c. capers, drained and rinsed
salt as necessary
1/2 tsp. pepper
Directions:
Cook pasta according to package in salted water. Add asparagus during the last minute of cooking and add the thawed peas in the last 15 seconds. Drain and set aside.
Meanwhile, melt butter in a skillet over medium-high heat. If using chicken, add chicken, and sauté until cooked through; next add garlic to pan and sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, capers, salt and pepper. Add pasta mixture to broth mixture; toss gently to coat.
Garlic Lemon Dip
Ingredients
1/4 pound day-old Italian bread, crusts removed and cut into large pieces
2 cups water
3 to 4 tablespoons lemon juice
2 medium red potatoes, peeled, cubed, cooked and cooled
5 to 6 garlic cloves, halved
1/2 teaspoon salt
1/2 cup olive oil
Chopped walnuts or almonds, optional
Pita chips or crackers
Directions:
In a large bowl, soak bread in water for 15 minutes. Squeeze bread and place in a small bowl (there should be about 1 cup of bread); set aside.
In a blender, combine the lemon juice, potatoes, garlic and salt; cover and process until smooth. Add bread; cover and process until blended. While processing, gradually add oil until blended.
Transfer to a serving bowl; sprinkle with nuts if desired. Serve with pita ships or crackers. Store in the refrigerator.
Garlic Shrimp
Ingredients:
1/3 cup butter
1 ½ to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 ½ tablespoons lemon juice
Salt, to taste
Directions:
1. In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
2. Add the parsley, lemon juice, and salt to taste; stir well. Remove the pan from the heat and serve.
Greek Lemon with Rice Soup
Ingredients:
2 quarts homemade chicken broth
1/2 cup brown rice
4 eggs, lightly beaten
1 tablespoon floor
2 tablespoons water
1/2 cup lemon juice
Salt and Pepper to taste.
Directions:
Put the broth and rice in a heavy saucepan, bring to a boil, cover, and simmer for 45 minutes, or until the rice is tender.
Mix the eggs with the flour, water, and lemon juice. Spoon 1 cup hot rice broth into the egg mixture and mix well. Return to the saucepan and cook, stirring, until mixture thickens. Do not allow to boil. Check seasonings and add salt and pepper if needed.
Grilled Lemon Chicken Salad
Chicken:
3/4 cup freshly-squeezed lemon juice
3/4 cup good-quality olive oil
2 teaspoons kosher salt
1 teaspoon freshly-ground black pepper
1 tablespoon minced fresh thyme leaves
2 pounds boneless skinlesschicken breast halves
Salad:
1/4 cup freshly squeezed lemon juice
1/4 cup good-quality olive oil
1 cup raw sugar snap peas -- trimmed
1/2 red bell pepper -- julienned
1/2 yellow bell pepper -- julienned
1 lemon -- thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
Directions:
For the Chicken: Whisk together lemon juice, olive oil, kosher salt, pepper and thyme. Pour over chicken breasts in nonreactive bowl (such as a stainless steel one, but not one made of aluminum). Cover and marinate in refrigerator 6 hours or overnight.
Heat a charcoal grill and cook chicken for 10 minutes on each side, until just cooked through. Refrigerate and chill. Slice breasts diagonally into 3/8-inch-thick slices.
For the Salad: Toss chicken plus its juices, lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper in a bowl. Taste for seasonings and serve cold or at room temperature.
Lemon-Garlic Chicken and Vegetables
Yield: 6 Servings
3 tbsp Vegetable oil -- divided
3 tbsp Garlic -- minced & divided
1 tbsp Lemon peel -- grated
1/2 tsp Thyme
1 1/2 tsp Salt -- divided
Fresh ground black pepper
2 lb Chicken breast halves without skin
3 small Red onions -- quartered
1 bundle Broccoli -- cut into spears
4 Zucchini -- 1/2 then 1/4 Length wise
1 Red bell pepper -- cut in 1/2 " strips
Preheat oven to 450F. Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and 1/2 teaspoon each salt & pepper in large bowl. Add chicken and onions; toss well to coat. Spread on jelly-roll pan and roast 40 minutes. Meanwhile, in another bowl combine remaining 2 teaspoons each oil and garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Add remaining vegetables; toss well. Spread on another jelly-roll pan. Halfway through roasting chicken, add vegetables to oven and continue roasting both pans 20 minutes more.
Source: Ladies' Home Journal
Lemon, Rosemary and Garlic Marinade
2 cups of fresh rosemary, pounded
6 cloves of garlic, crushed
10 glugs of olive oil
3 lemons, halved, juiced and skin squashed
Fresh ground black pepper
Mix everything together and massage onto your chosen meat. Leave the meat in the marinade until you’re ready to cook it.
Enjoy!!
Lemon and Shrimp Sauce
½ cup butter
6 large garlic cloves, chopped
2 tsp dried basil
1 lb medium shrimp shelled
2 whole green onions, chopped
¼ c grated parmesan cheese
Grated zest of lemon
½ tsp hot red pepper flakes & oregano
½ cup finely chopped parsley
3 fresh lemons juiced
¼ cup fresh lemon juice, salt and pepper
Melt butter in large, heavy skillet. Add lemon zest, garlic.
Red pepper flakes, basil and oregano, and cook 2 minutes. Add Shrimp and sauté until opaque, about 4 minutes. Add parsley, green onions, salt, and pepper, and cook 1 minute.
Stir in lemon juice and cook another minute, then toss with hot pasta and parmesan cheese, and serve at one. Serve with or without extra grated cheese. Recommend linguine pasta.
