Lemon Infused Baked Cod Where Have You Been All My Life?

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 09, 2022

 

Lemony, buttery cod, it's fast, its simple and it's utterly delicious and a great midweek dinner with tons of flavor.  The secret to intense lemon flavor is layering on lemon seasoning, lemon pepper and fresh lemon juice.  This really takes this fish to a new level.  Take a walk on the wild side and then sprinkle on some dill weed for a change, it's wonderful, but I love anything dill.

Instructions:

Brush cod filets liberally with melted butter, then season with lemon seasoning and lemon pepper.  

Preheat your oven to 400 degrees.  Line a pan with parchment paper, bake fish on the parchment for 20-22 minutes until it flakes easily. 

Squeeze fresh lemon juice on top to serve.   Now wasn't that easy?  And healthy, too.  

I also make a Chile Lime version with Trader Joes amazing Chile Lime Seasoning, I'll link it as well.  It's the same procedure, just change the seasonings using lime pepper and Chile Lime Seasoning.  Then squeeze fresh lime juice when you serve.  This is so good with cilantro rice, at least thats what my family thinks, I'm not a fan of cilantro but everybody raves about it.

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#lemon  #cod #fish #yummy #yummyfood #jancooksrealfood #garlicbutter #lent #bakedcod #marinatedfish

The Most Lemony, Yummy, Melt in Your Mouth, Glazed Lemon Brownies EVER..

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 08, 2022



These are so rich, so decadent, the lemon equivalent of the fudgiest brownie you ever ate, they're just really yummy brownies, infused with lemon instead of chocolate.   Bake these in a pan no bigger than 8"or they will be too thin.  No 8" pan, no problem, just bake them in a loaf pan, and make that parchment paper saddle so you can lift them right out of the pan.  Oh my, every bite of these tart brownies is puckery deliciousness...

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup flour
  • 2 eggs, large
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 3/4 cup granulated sugar
  • 1/4 tsp sea salt
  • Use No Baking Powder, No Baking Soda, just wanted to clarify that.  I know, it's odd, but you leave the soda and powder out of this recipe.
  • Tart Lemon Glaze:
  • 4 Tbsp lemon juice
  • 8 tsp lemon zest
  • 1 cup sifted powdered sugar, gotta get those lumps out
Steps
  1. Preheat the oven to 350 degrees.
  2. Grease an 8×8 inch baking dish with butter and set aside.
  3. Zest and juice two lemons and set aside.
  4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
  5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
  7. Pour into baking dish, making a saddle with parchment paper, sprayed with cooking spray so that you can lift them out of the pan and bake for 23-25 minutes. They should turn golden around the edges.
  8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
  9. Add the powdered sugar and whisk with lemon zest and juice.
  10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
  11. Cut into bars and serve
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    #lemon #lemonbrownies #jancooksrealfood #janspicx #lemondessert #brownies #richdessert #lemonbars #mondayfunday #inagarten #yummy #yummyfood


Lemony Chicken Skewers Infused with Herbs

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 07, 2022


It's Monday, we always eat healthy on Monday, so I have an awesome option for you.  

You don't need a grill to make these, just make short skewers of chicken and fry them in a bit of oil in a skillet.  

Too much trouble, just put cubed chicken in the skillet, don't want to cube chicken, oh for Pete's sake, just fry the whole breast!  

You work or you aren't home?  No worries, just prep night before, then put the chicken in the marinade in the fridge.  Don't let details stop you, it's easy to prepare a healthy meal that's full of flavor, just use your imagination for this yummy, healthy concoction. 

Ingredients

For the marinade:

¼ cup olive oil
¼ cup lemon juice
zest of 1 lemon
2-3 garlic cloves crushed
2 tsp fresh thyme or 1 tsp. dried thyme
2 tsp fresh rosemary or 1 tsp dried rosemary
1 tsp dried oregano
1 tsp salt
1 tsp pepper

For the skewers:

4 large chicken breasts skinless, boneless, cubed
wooden skewers soaked in water

Steps

Combine all the ingredients for the marinade.

Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.

Thread the marinated chicken onto soaked wooden skewers or metal skewers.

Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.

Or, fry in a skillet, or broil in the oven, so many ways to do this

Remove from the heat and allow to rest for 5 minutes before serving.

Serve with steamed vegetables sprinkled with salt and lemon pepper and rice.  Minute Rice works well with this, and it's fast and easy.  You can always add lemon and butter to the rice, toss in some of the leftover herbs, or save a few tablespoons of the marinade back before you add the chicken to use with the rice and put in a container in the fridge... whatever sounds good...

#lemon #lemonchicken ##lemonskewer #jancooksrealfood #yummy #yummyfood #rice #minuterice #veggies

Lemon Pasta, so easy, and SO good...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 06, 2022


Lemony, garlicky, buttery pasta.  This is lemon pasta without the guilt, okay, maybe a little guilt, but still not nearly as much guilt as if it were made with heavy cream.  It's delicious, seriously delicious and it so quick to make, this is my kind of recipe.

Ingredients

12 ounces spaghetti
3 tablespoons olive oil, or butter if you prefer
2 garlic cloves minced
2 tablespoons fresh parsley plus more for serving
Juice and zest of one large lemon
¼ cup grated parmesan cheese optional
Freshly cracked black pepper for serving
Reserved 1/2 cup pasta water

Steps

Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.

In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest and lemon juice. Add the cooking pasta liquid and parmesan cheese and stir to combine. Bring the sauce to a simmer.

Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan cheese, if desired.                                       

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#lemon #lemonpasta #pasta #spaghetti #jancooksrealfood #yummy #yummyfood #fettucine #butter

Andrea's Lemon Garlic Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 05, 2022


This salad is so good, it's very lemony, and garlicky, it's just superb.  I found it years ago on a now defunct site, Gail's Recipe Swap.  Gail's had so many wonderful people that posted daily, chefs, gourmet cooks, everybody shared their favorite recipes.   It was sponsored by Epicurious and it was a sad day when they closed it.  It's become a family favorite over the years, it's a keeper recipe for sure.  And I do have a treat for you, it's at the bottom of this post.

Homemade croutons make this amazing salad even better. They are so easy to make, just melt a stick of butter, toss in some minced garlic, cube bread, of course Italian or Artisan is best, but a loaf of bread will work, too.  Toss everything together, put on a sheet pan and bake in 375 degree oven until toasted and brown.

DRESSING

Mix together and refrigerate at least 2 hours before serving:
3/4 cup of extra virgin olive oil
juice of 1 lemon
3-5 cloves of garlic crushed
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp sugar

SALAD

1 head of romaine
1/2-1 lb. of bacon, cooked crisp and diced
2/3 cup of toasted almonds
1/3 cup Parmesan cheese
1 cup julienned Swiss cheese
2 cups of sliced plum tomatoes, or cherry tomatoes quartered
1 cup of croutons

If you are a foodie like I am, you can access all the archived recipes from Gail's Recipe Swap.  It's a really big data base, but if you have the time, it's wonderful to read the recipes and the comments.  It may take awhile for the link to open, it does for me and I have fast internet, but trust me it's worth the slow load.  Bookmark this site, it's the best of the best that will never be recreated.  Here's the link...

Gail's Recipe Swap Archives

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#lemonsalad #lemon #salad #romaine

#bacon #jancooksrealfood #saladdressing #yummy #lunch

#lunchideas #croutons


Lemon Drop Martini's, Oprah's All Time Favorite

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 04, 2022


These are seriously the most delicious martinis you will ever drink.  This has been one of Oprah's Favorite Drinks for years and if you have never had them, you're in for a treat.   Even people who don't normally drink alcohol love them.  They're the perfect girl's night out drink, the perfect party drink, the perfect just because... drink, they are a spring/summery concoction of puckery goodness that packs a whallop of a punch  😜

Servings: Serves 2

Ingredients

Juice of 6 lemons
4 tablespoons sugar
6 fresh mint leaves
4 shots vodka
Ice in shaker

1 sugar-rimmed martini glass, coat rim first with lemon juice, then dip in sugar.  

You can also pulverize lemon drop candy and dip the rim in the crushed candy instead of sugar.

Directions

Mix lemon juice, sugar and vodka in a martini shaker filled with ice. Shake well and pour into sugar-rimmed martini glass. Garnish with mint.

Notes:

If you don't want to juice all the lemons, you can buy Minute Maid Frozen Lemon Juice, it works great. I'm not talking about lemonade concentrate, it's this.

#lemons #martini #lemondropmartini #weekend #drinks #oprah 


Roasted Chicken with Lemon and Garlic

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 03, 2022


 I love roasted chicken, it's so basic, so comforting, the house smalls amazing when it's baking, and once you've finished the prep, it's an easy meal.

This recipe has been around for years, it's and the flavor is indescribable.  I've tweaked it a bit, adding more lemon  and I often add apples tucked in at the sides of the pan.  It's nice to offset the tart lemon with the sweetness of apples.  It's your call, if you're a purist, just omit the apples.  Don't be deterred by using a whole head of garlic, the flavor mellows when it's cooking, and it doesn't overpower the dish.

Ingredients 

2 lemons + juice of an additional lemon
2-3 carrots split in half lengthwise
1 entire head of garlic
¼ cup (½ stick) unsalted
1 3½–4 lb. whole chicken
Kosher salt
Freshly ground black pepper
Fresh

Steps

Arrange a rack in the center of your oven, and preheat to 425°. Cut 2 lemons in half crosswise and remove any visible seeds.

Cut 1 head of garlic in half crosswise. (If it falls apart a bit, don't sweat it.)

Melt ½ stick butter in a small saucepan or microwave in a small bowl.  Squeeze the juice of the additional lemon into the butter.

Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.

With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.

Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous—as in, four finger—pinches, which will be around 4 whole teaspoons.

Transfer chicken breast side up to a large oven-safe skillet. Arrange lemon and garlic cut sides down in skillet around chicken.

Drizzle chicken all over with melted butter (mmmmmmm) and transfer to oven.

Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)

Let chicken rest in skillet at least 15 minutes before carving—this will help the juices in the meat to settle, and will also get it down to a temperature that is cool enough to handle with your bare hands while carving. Don't worry: It's a big piece of meat, so it will still be plenty warm by the time you serve it. Transfer chicken to a platter. Pour all of those wonderful  buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside.   This dish is wonderful serve with rice with the pan juices poured over the rice as well. 

Winner, winner, chicken dinner!
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#chicken #roastedchicken #jancooksrealfood #yummy #yummyyummy #fowl #chickenbreast #drumstick

Delicious Restaurant Quality Lemon Creme Brulee

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 02, 2022


Oh my, what a special dessert this is.  This Lemon Creme Brulee is a totally decadently richly lemon infused custard topped off with a crackly torched sugar top and it is beyond delicious.  If you are a fan of creme brulee, this takes it to a whole new level.  I first experienced this in a little cafe in New Harmony, In years ago.  I had gone there with my friend, V, and we both were absolutely swooning over how wonderful this dessert was.

I came home, researched many recipes and adjusted them until I found this one that is just perfection.    It's one of those desserts that I don't make often, and only because of the calories.  This is absolutely sinfully delicious, but oh, it's so worth the calories for a special occasion. 

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat. 

Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks 

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

Lemon Drop Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 02, 2022


Oh my, there are no words, this is indescribably delightful.  I tweaked Betty Crocker’s original recipe and it's always a huge hit and it tastes just like a lemon drop.  It’s so moist, but not a heavy cake, it’s very lemony and tart, just the perfect spring dessert.  Sometimes I refrigerate this and we eat it chilled, I'm a big fan of cold cake, especially in the warmer months.

Since this is made with a cake mix and canned frosting, it's easy to make and never fails.

Here’s my version, I add pudding to the cake mix, extra lemon juice to the poke part of the recipe and used two cans of lemon frosting, with zest on the top.  The two cans of frosting worked so well, it isn’t too much, but you have enough to spread without having to spread it thinly.

This one is a winner, winner, chicken dinner for sure!  You can all thank me later for the recipe.  ~ Jan

Oh, you sweet talker, Betty Crocker  XXo

1 box Betty Crocker™ SuperMoist™ lemon cake mix
1 box instant Jello
4 eggs
1 cup water
1/2 cup oil

Now for the poke part:

1 cup powdered sugar, I sift this so it’s smooth
1/4 cup fresh lemon juice (1 large lemon)

2 containers Betty Crocker™ Rich & Creamy lemon frosting

Lemon drop candies, crushed, if desired - I don't use the lemon drop candies, I zest Lemon Rind on top of cake instead

Directions

Heat oven to 350°F. Line two 9" pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.  

Make cake batter as directed above, using Pudding, eggs, water and oil.  Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork or you can use the handle of a small wooden spoon, wiping fork or spoon handle occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.

On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies or lemon zest. Store covered.
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#bettycrocker #jancooksrealfood #lemoncake #lemon 

Lemon Lush aka Robert Redford's Better Than Sex Dessert

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 01, 2022


Kicking off this month's worth of lemon desserts off with one of the very best.  

EVERYBODY loves this, recipe, initially the name draws them in, but one taste and they're hooked.     It's been reinvented as Lemon Lush, Lemon Delight, it's had many names over the years, but Robert Redford was the name that made this dessert famous back in the 70's.  

I've often thought of renaming this myself changing the name from Robert Redford to Sam Elliott 🤪

I always make this a day ahead, it's wonderful for company, it's so bright and lively, it's just a totally, completely refreshing, yummy dessert...

1st Layer

1 1/2 cups flour
1 1/2 sticks melted butter
1 cup chopped nuts


2nd Layer:


1 cup powdered sugar, I always sift mine, so it isn't lumpy
1 8 oz. package softened cream cheese
1 cup Cool Whip


3rd Layer:


1 large package lemon instant pudding mix
3 cups milk


4th Layer:


Remaining Cool Whip


Top with another 1/2-1 cup of chopped pecans


Mix 1st layer and press into 9×13 pan that you've sprayed with cooking spray.  It will seem skimpy, it's not, you just keep flattening it out in the pan. Bake 15 minutes at 375 degrees. 


Remove and cool. 


Mix 2nd layer together by blending the softened cream cheese with a mixer, then mix in the powdered sugar and last, fold in the Cool Whip.  Spread  over 1st layer. Place in fridge to chill. 


Mix the pudding with milk and whip for 2 minutes. Spread over second layer. Chill.


Spread remaining Cool Whip over all and chill. Garnish with chopped nuts
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#lemon #lemondessert #lemonrefrigeratordessert #robertredford #jancooksrealfood #yummy #food #lemonlush

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