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Apple Pie Cookies Recipe

Ingredients

  • 2 1/2 cups (625 mL) all-purpose flour, plus 2 tbsp (30 mL) for filling and more for dusting
  • 3 tbsp (45 mL) sugar
  • 1 1/2 tsp (7 mL) ground cinnamon, divided
  • 3/4 tsp (4 mL) salt, divided
  • 1 cup (250 mL) cold unsalted butter, cut into small cubes
  • 4 cups (1 L) peeled, cored, finely diced apples (about 4 apples)
  • 3 tbsp (45 mL) firmly packed light brown sugar
  • 1 tbsp (15 mL) lemon juice
  • 1 egg, beaten

Directions

  1. In food processor, combine 2 1/2 cups (625 mL) flour, sugar, 1/2 tsp (2 mL) cinnamon and 1/2 tsp (2 mL) salt. Pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add 1/4 cup (60 mL) cold water and pulse just until dough forms and holds together when squeezed between fingers. If mixture is too crumbly, pulse in 1 tbsp (15 mL) cold water at a time to moisten. Transfer to lightly floured work surface. Shape into two large discs; wrap in plastic. Chill 30 min.
  2. Meanwhile, in large saucepan, combine apples, 2 tbsp (30 mL) flour, 1/4 cup (60 mL) water, brown sugar, lemon juice, 1 tsp (5 mL) cinnamon and 1/4 tsp (1 mL) salt. Cook over medium heat, stirring often, 8 to 10 min. until apples are tender and juices are thickened. Transfer mixture into bowl; cool slightly, cover and chill.
  3. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out 1 disc of dough to 1/8-in. (3-mm) thickness. Using 2 1/2-in. (6.5-cm) round cutter, cut 16 dough rounds. Place on prepared baking sheets. Cover and chill. Roll out second dough disc into 1/8-in. (3-mm) thick rectangle. Using sharp knife or pizza cutter, slice 96 strips of dough, each 4 in. X 1/4 in. (10 cm X 5 mm) — each cookie requires 6 strips. Remove dough rounds from fridge; brush edges with beaten egg. Top each round with 1 tbsp (15 mL) chilled apple mixture, leaving thin border around edges. Press ends of 3 dough strips along “left” edge of dough round (fold strips away from filling). Press ends of another 3 strips along “bottom” edge of dough round (at 90 degrees from first 3 strips), also fold off filling. To weave lattice, lay middle strip from “left” edge onto filling, then lay “bottom” edge strip farthest on left onto filling. Next, lay top and bottom “left” edge strips onto filling. Continue weaving strips under and over each other to create lattice. Firmly press down strips at edges of cookie. Trim off excess dough. Make 16 cookies.
  4. Brush remaining egg wash over lattice tops. Cover and refrigerate cookies 30 min. Meanwhile, preheat oven to 375°F (190°C). Bake 25 to 30 min., until cookies are golden brown and filling is bubbling. Cool completely on wire rack.

Smoked Salmon Deviled Eggs Recipe

Ingredients

  • 6 eggs
  • 1 ounce smoked salmon, finely chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons prepared yellow mustard
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/4 teaspoon dried dill weed, for garnish
  • 1 pinch paprika, for garnish
  • 1 tablespoon mayonnaise

Smoked Salmon Deviled Eggs Recipe

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  3. Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  4. Carefully cover with plastic wrap and refrigerate until serving.

Caesar Salad Spears Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 7 Belgian endives
  • 1/2 teaspoon finely grated lemon zest
  • 3 anchovy fillets, mashed Kosher salt and freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 cups 1/4-inch-diced white bread
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1/4 cup mayonnaise
  • 1 small garlic clove, smashed

Caesar Salad Spears Recipe

Directions

  1. Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
  2. Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.

Blue Cheese Dip with Vegetables Recipe

A low-fat version of everyone’s favorite decadent dip. I tend to make this up and use it as a side dip for chicken wings.

Ingredients

  • 1 1/2 cups small curd creamed cottage cheese
  • 2 tablespoons milk
  • 2 teaspoons lemon juice
  • 2 teaspoons grated onion
  • 3 tablespoons crumbled blue cheese
  • 1 tablespoon chopped fresh parsley
  • 1 medium bell pepper
  • Raw vegetables, for dipping

Directions

  1. Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  2. Cover and refrigerate 1 hour to blend flavors.
  3. Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

Slow Cooker Chicken Tikka Masala Recipe

The cold winter gives you the perfect excuse to barricade inside, cozy up on the couch, and watch some Netflix.  It’s also the best time of the year to pull out the slow cooker for amazing recipes like this Chicken Tikka Masala and make it at home rather than order it in.

Ingredients

  • 2 lbs chicken breasts, cut into 1½-inch chunks
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1 (29 oz.) can of tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper (adjust according to your heat preference)
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 1 cup / 250 ml heavy cream
  • 2 tablespoons arrowroot powder (arrowroot powder acts like cornstarch)
  • Juice of ½ lemon

Directions

  1. Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
  2. Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
  3. Pour the mixture into the slow cooker and place the two bay leaves on top.
  4. Cover and cook for 8 hours on low (or 4 hours on high).
  5. When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
  6. Finally add lemon juice and gently stir to incorporate.
  7. Serve warm.
  8. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Serves 6

Creamy Strawberry Crepes Recipe

These crepes are delicious and very rich.  They aren’t an every weekend recipe but a lot of fun for special occasions.  Be sure you have at least 1 hour to prepare.

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 4 cups sliced strawberries

Directions

  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Traditional Cheese Ball Recipe

Ingredients:

  • 1- 8oz container extra sharp cheddar cold pack cheese, room temperature
  • 1- 8 oz block cream cheese room temperature
  • 2 tbsp finely chopped pineapple
  • 1 tbsp green pepper
  • 1 tsp grated onion
  • 1 tsp Worcestershire sauce
  • 1/2 tsp lemon juice
  • parsley, nuts, pimento for decoration

Directions

  1. Beat together other cheeses until smooth.
  2. Add remaining ingredients and beat well.
  3. Shape and garnish to your liking. Serve with assorted crackers.

Layered Shrimp Spread Recipe

Ingredients

  • 1 pound peeled and deveined frozen cooked small or salad shrimp, thawed and patted dry
  • 2 tablespoons finely chopped fresh parsley, divided
  • 1 teaspoon lemon juice (optional)
  • 1/4 teaspoon coarsely ground pepper
  • 1 (8 ounce) package cream cheese, softened
  • 1 (12 ounce) bottle Shrimp Sauce
  • 1 cup shredded Mexican cheese blend
  • 3/4 cup finely chopped red bell pepper
  • 2 green onions, finely chopped
  • Assorted crackers

Directions

  1. Press shrimp between layers of paper towels to remove excess moisture. Repeat if necessary. Combine shrimp, 1 tablespoon parsley, lemon juice, if desired, and pepper in medium bowl; mix well.
  2. Spread cream cheese in bottom of a 9-inch tart or pie plate or spread into a 9-inch circle on large rimmed serving platter.
  3. Top evenly with shrimp mixture and shrimp sauce. Sprinkle evenly with cheese, red pepper, green onions and remaining 1 tablespoon parsley. Cover and chill until ready to serve. Serve with assorted crackers.