Pam's Midwest Kitchen Korner: Lemon juice

Showing posts with label Lemon juice. Show all posts

Baked Five-Spice-Maple-Glazed Salmon

a smidgen of Chinese five-spice blend,  

a taste of maple syrup,
a trickle of lemon juice,

 a driblet of hoisin sauce,
a pinch of ginger,

a dollop of Dijon mustard...

That's all it takes to create this tasty glaze!

Old-Fashioned Apple Pie for Thanksgiving

You’ve heard that phrase, “As American as apple pie.” Well, come to find out ~ that’s not actually true.

The most iconic pie of America’s culture is not American at all. Apples were, in fact, brought to America in the 17th century by Europeans.

Fresh Peach Cobbler

Ripe juicy peaches with spicy cinnamon and a

buttery cobbler crust,
baked until golden brown and delicious ~
who doesn’t like a sweet treat now and then...

Here, we all like fresh peaches and I was happy to see ripe white peaches at the farmers’ market the other day.

Roasted Robusto Italian Chicken Breasts with Mushrooms

This recipe is truly simple and seriously satisfying!

I’ve mentioned more than once that I’m a big fan of Wish-Bone Robusto Italian Dressing. It’s not only great on salad; it does a great job of marinating meat also.

Harvest Apple Salad

I've always liked Waldorf salad, and then I came across this recipe. Fresh chopped apples, dried cherries, cubes of cheddar cheese, and a sprinkling of nuts, all folded in a tangy sour cream sauce.

This recipe is adapted from a Chicago Tribune recipe of long ago. The tartness of Granny Smith apples mingling with the sweet crisp taste of Honeycrisp apples is a flavorful combination or, use your favorite apple. Substitute dried cranberries or raisins for cherries, if you like. And add coarsely chopped pecans or walnut in place of the nut topping. The possibilities go on and on...

Spicy Roasted Pork Tenderloin

Here’s the scoop:

crispy on the outside,

juicy and tender on the inside,

packed with savory spices!

Pork tenderloin is great ~ it's healthfully lean and reasonably priced at our local Jewel grocery store, making it affordable for a meal any day, and it's hard to mess up.

The Best Salmon I Have Ever Baked!

Bill told me way back when, that he was part of the "I really don't like salmon" crowd. Those were fighting words to me, and I was determined ~ and on a mission ~ to change his mind. I figured he had a bad encounter with salmon once, just like I did many years ago with a catfish dinner at Mammoth Cave, when I cut into the fish and fat streamed out of it.

I've been off on a long journey over the years for the best salmon recipe, and I'm sure I finally found it: I'm just not sure though how I acquired this great recipe.

Salmon has a great strong flavor and it's meatier than most fish. This rich, tender, flaky, and nutrient dense salmon gets slathered with a savory flavorful Dijon mustard sauce, then baked at a high temperature to perfection for our taste buds.

Slow Cooker Pork Loin with Gravy!

The star of this recipe is the gravy, it’s so delicious, it’s liquid comfort!

Here’s another good Trisha Yearwood recipe, from her grand comfort food cookbook, Home Cooking. I’ve tried many of her recipes and haven’t been let down once...

Memories with a Honolulu Cocktail

The best vacation ever, for me, was when Bill and I went to Hawaii!

I love Hawaii, I love everything about it!

Delicious Chicken with Lemon-Wine Sauce

FYI: Don't be eating your chicken with a fork in Gainesville, Georgia, the 'Chicken Capital of the World', it's against the law. And by the way, Honest Abe was an honest-to-goodness foodie.* He even did his own grocery shopping! Abe could eat four score and seven corn cakes; and, speaking of chicken, chicken fricassee was one of the only two dishes the Lincolns were known to have eaten at dinner in the 1850's, the other was corned beef.

It's no wonder that chicken appears as a staple in practically every culture’s cuisine ~ it can easily be flavored and prepared in many ways ~ roasted, grilled, poached, broiled, in stews, potpies and soups ~ with a plethora of sauces, toppings and seasonings, such as...

Cajun Shrimp and Crabmeat Étouffée, a Taste of NOLA!

Bring a taste of The Big Easy
to your dinner table with this
delicious spicy dish!

French for “smothered,” étouffee (ay-too-fay) is one of the tastiest dishes of Southern Louisiana cuisine. It's a classic New Orleans dish that sounds fancy, and one that you should try if you haven't.

Tilapia Piccata-Style over Parsley and Tomato Orzo

Tilapia Piccata is a spin on the traditional

Italian dish of

veal or chicken piccata.

The history of the "piccata" dish is a bit confusing, but many believe it to be of American design, most likely by Italian-American immigrants during the 1930's. Piccatas today are generally made with veal, but here in the U.S., chicken prevails.

A Taste of the Islands, Cuban Mojo Pork Loin Roast

Here you go,
if you’re craving a spicy taste
of the islands…

Most Cuban’s make Cuban pork roast, Lechón Asado con Mojo, by roasting a whole pig that has been slow-coked in a pit or a Caja China over charcoal, with skin that is nice and crispy.

For most of us, it is much easier to use a smaller cut of pork, such as the traditional pork shoulder or picnic cut and roast it in the oven.

I went even further and swapped the fatty pork shoulder with a boneless pork loin roast to cut the large amount of fat and roasted it on a roasting pan rack in the oven.

The flavor here comes from the mojo, the citrusy sauce, marinade…

This mojo is a great combination of tangy and savory flavors. It’s a mishmash of several different, similar recipes I saw while surfing the internet ~ basically citrus juices, spices and oil.

It’s Cuban mojo pork loin roast with unbelievably tender meat and crisp, crackly skin!

Make Cuban sandwiches out of the leftovers!

Yield: 4-6 servingsAuthor: Pam

Cuban Mojo Pork Loin Roast

Try this pork recipe for a taste of the islands.

INGREDIENTS:

3 pounds boneless, pork loin roast
1 teaspoon chili powder
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon each, salt and pepper
3 teaspoons lemon juice
3 teaspoons lime juice
2 tablespoons vegetable oil
¼ cup sherry

INSTRUCTIONS

Place pork roast in a zip top bag.
In a small bowl, combine remaining ingredients, pour mixture over pork.
Marinate in refrigerator for a couple of hours, or overnight.
When ready to roast, place meat in roasting pan or rack, reserving marinade.
Roast until completely cooked (145°), about 1½ hours, basting occasionally.
Let roast rest for 10 minutes, then slice.
Serve

Enjoy!

Peachy Keen Classic Cobbler

It was a warm summertime day, didn't matter! I cranked up the oven because there were hungry mouths here salivating for a sweet treat!

It all started when Bill and I saw that the farmers’ market still had a plethora of peaches…

I got the peaches, tossed them with sugar and spice, spread them in a baking dish, dropped spoonfuls of dough over the top and baked it up. Easy as pie!

Simply put, a cobbler is a casserole of baked, syrupy sweet fruit with some sort of pastry topping.

To the peaches and sugar, I added a touch of cardamom for its distinctive sweet and savory taste. You know the spice, it’s a longtime staple that Swedish bakers use in a lot of confectionaires, like my Swedish MIL did.

Next, I stirred in small amount cinnamon along with a splash of lemon juice to balance the sweetness of the mixture.

But ~ the secret to this great tasting cobbler is all about the orange zest in the biscuit topping. It’s a surprising aromatic addition that will make everyone at your dinner table smile.

This cobbler delivers a crisp and tender crust with sweet jammy fruit underneath. Serve it with a scoop of ice cream or dollop of whipped cream, or not, serve it warm or room temperature, whichever you like.

Drop-dead delicious, for sure ~ it’s probably the best reason to turn on the oven in the summer!

Enjoy!

Yield: 8 servingsAuthor: Pam

Peachy Keen Cobbler

This cobbler bakes up into a crisp and tender crust with sweet jammy fruit underneath.

INGREDIENTS:

For the filling:

1/2 cup Splenda (or sugar)
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
8 cups sliced peaches, about 10-12 medium-sized peaches

For the topping:

1 cup all-purpose flour
1/4 cup Splenda (or sugar)
2 teaspoons orange zest
3/4 teaspoon baking powder
1/4 heaping teaspoon salt
1/4 teasppon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

INSTRUCTIONS

Preheat oven to 375°.
In a large bowl, mix sugar, cornstarch, cinnamon and cardamom.
Add peaches and lemon juice, toss well to combine.
Transfer to an 11x7-inches baking dish that has been coated with cooking spray.
In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs.
Add buttermilk, stir just until moistened.
Drop dough by tablespoonfuls over peaches in baking dish.
Bake 25-30 minutes or until topping is golden brown.
Serve warm or room temperature.

Heavenly Mini Blueberry Splenda Pies ~ in Muffin Tins!

Blueberries

“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!”

Robert Frost

When summertime rolls around, I’m thrilled ~ warm weather, sunshine and Blueberries!

The aroma of these little pies baking was mouthwatering!

I’m always on the lookout for blueberry recipes, and now can't remember where this one came from.

I mixed Splenda with the fruit instead of sugar, it measures the same as sugar. I didn’t tell Bill it was made with Splenda until later; he didn’t notice a difference with Splenda, and neither did I.

For the filling, I added a splash of lemon juice, and a couple of pinches of cinnamon.

The pies are easy peasy to pull together, but to make them even easier, use Pillsbury Refrigerated Pie Crust. You’ll be eating dessert in a flash!

Baked in a muffin tin, the pies are a perfect-size yummy dessert or snack!

These blueberry pies a great dessert for anyone who needs/likes a dessert with low sugar.

It’s hard to eat just one!

Yield: 6 servingsAuthor: Pam

Mini Blueberry Splenda Pies

These blueberry pies are a great dessert with less sugar!

prep time: 20 MINScook time: 25 MINStotal time: 45 mins

INGREDIENTS

1 recipe for double-crust pie or Pillsbury Refrigerated Pie Crust (2 crusts), at room temperature
1½ cups fresh blueberries
¼ cup Splenda Sugar Blend
¼ teaspoon cinnamon
1 teaspoon lemon juice
1 egg
1 tablespoon water

INSTRUCTIONS

Preheat oven to 350°.
Grease 6 cups of muffin tin.
Dust counter top with flour, roll pie crust out.
Cut six 3” circles of crust, press into the bottom and sides of muffin tin.
Combine blueberries with Splenda, cinnamon and juice.
Fill the cups with the pie filling.
Cut another 6 circles of dough and press them on top of each pie, sealing the bottom and top layers of dough tightly with your fingers.
In a small bowl, whisk egg and water to make an egg wash; brush over the top of each pie.
Bake for about 25 minutes until crust is golden brown.
Allow to cool for 10 minutes before carefully removing each pie from tin and onto a cooling rack to cool.

Serve warm or cool.

Enjoy!

Easy Grilled Onion-Buttered Cod

Atlantic cod has been a popular fish for over one-thousand years and is caught in the northwest Atlantic from Greenland to North Carolina.

Per Mark Kurlansky, author of “Cod: A Biography of the Fish that Changed the World,” cod was part of the desire to discover and explore North America. By the way, Mae introduced me to this book, and if you haven’t read it, it’s a captivating look at the history of cod, and explores the globalization of the fish and its impact on history.

Cod is a low-calorie protein that is filled with healthy omega-3 oil which has a variety of health benefits, from lowering triglyceride levels, to aiding rheumatoid arthritis, depression and baby development.

Grilling is a simple way to prepare cod, and it brings out the delicate flavor of the fish. Pep it up with spicy seasonings, butter, green onions, lemon juice, and salt and pepper for a tasty meal.

We were truly surprised with how delicious the cod tasted!

Try it, I’m hoping you’ll like it also!

Yield: 2-4 servingsAuthor: Pam

Grilled Onion-Buttered Cod

Grilling brings out the delicate flavor of the fish, spice it up!

INGREDIENTS:

2 cod fillets, cut in half
1 tablespoon Chef Prudhomme’s Magic Salt Free Seasoning
½ teaspoon lemon pepper
¼ teaspoon salt
½ teaspoon seasoned pepper
2 tablespoons butter
2 tablespoons lemon juice
2 tablespoons green onion, sliced thin

INSTRUCTIONS:

Preheat the grill to medium heat.
Season both sides of fish with Chef Pruhomme’s Seasoning, lemon pepper, salt and seasoned pepper. Set fish aside on a plate.
Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, cook until onion is softened, about 2-4 minutes.
Place cod onto oiled grates and grill until fish is golden brown and flakes easily, about 5-7 minutes per side, depending upon thickness; baste with butter mixture frequently while grilling.
Serve

Created using The Recipes Generator

Enjoy!

Zesty Grilled Salmon w/Citrus-Dill Butter

Grilling salmon is as easy as pie.

By following this recipe, and implementing the no-flip technique with your skin-on salmon, you’ll have a delicious fillet, perfectly cooked every time...

Begin with placing the salmon on a grill pan, like we do, or directly on the grill grates, after being coated with cooking spray.

Proceed by generously slathering the salmon with the flavored butter, and cooking the fish, without flipping it, until desired degree of doneness.

Lastly, quarter a large lemon, and grill the wedges alongside the salmon, for the perfect garnish for this fish.

Here’s a little salmon trivia:

Salmon are popular in mythology.
There are approximately 21,500 people in the U.S listed on white pages.com with the name Salmon.
Grizzly bears love to feast on these fish when they are migrating upstream.

Fish for salmon in the morning or late at night.
Salmon comes for the Latin word “salmo,” which means “to leap.” They’re exceptional jumpers, an ability that serves them well when they have to swim upstream or go up rapids in order to reach rivers and streams.
The biggest species of salmon is the Chinook, which can weigh as much as a hundred pounds.
Salmon is nutritious and considered a health food.
And, finally ~ I know that my father-in-law smoked the most delicious Coho salmon on earth, fresh from Lake Michigan!

If you’re searching for an easy tasty salmon meal, with minimal clean-up, this grilled salmon recipe is for you.

It’s simple and great for an everyday family meal, but elegant enough to wow your dinner guests at your cookout this summer!

Yield: 3-4 ServingsAuthor: Pam

Grilled Salmon with Citrus-Dill Butter

If you’re searching for an easy tasty salmon meal, with minimal clean-up, this grilled salmon recipe is for you.

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

INGREDIENTS:

2 tablespoons butter, softened
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh dill
1 small lemon = ½ teaspoon zested, 1 teaspoon juiced
1/2 teaspoon salt
1 teaspoon seasoned pepper, or to taste
1 pound salmon fillet, skin on
3 sprigs fresh dill, for garnish
1 large lemon, quartered, optional

METHOD:

Heat grill.
In small bowl, combine all ingredients, except last 3, mix well.
When ready to grill, spread butter mixture over salmon fillet.
Place on a rack, coated with cooking spray, on grill or on hot grill grate, skin side facing down, turning once.
Cook, undisturbed, for about 20 minutes, or until desired doneness.
Meanwhile, place lemons on grill, cut sides down, and grill until golden, for about 5 to 7 minutes, turning once to other side.
Garnish with dill sprigs and grilled lemon quarters.
Serve with lemons on the side for squeezing.

Created using The Recipes Generator

Enjoy!

Ummm, mmm! Baked Orange Roughy Spread with Horseradish ~ Dijon and Parmesan

The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking. It’s a great choice for those who don’t like the “fishy” taste of fish.

Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.

It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.

The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.

A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets. The fish was delicious — so simple to prepare — yet so tasty.

I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!

Baked Orange Roughy with Horseradish Dijon and Parmesan

Ingredients:

2 (6 ounce) orange roughy fillets
2 tablespoons lemon juice
½ cup Parmesan cheese, grated
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons horseradish
½ teaspoon seasoned pepper
Hungarian paprika

Method:

Preheat oven to 400°.
In a small bowl mix together, juice, cheese, mayonnaise, mustard, horseradish and pepper.
Place fillets in 13 x 9-inch baking dish sprayed with cooking spray.
Spread with Parmesan mixture.
Sprinkle with paprika.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
Printable recipe

Happy cooking!

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Pork tenderloin is a quick-cooking cut of meat that has less fat than beef and more protein than chicken breasts. I’m always on the look-out for pork tenderloin recipes and this is a really good one from the New American Heart Association Cookbook.

As stated in the cookbook, “A dry herb rub flavors the pork and makes a nice crust. You may want to stop right there, or you can go one step further and add the tangy mop.” I’m telling you; do not stop at the rub! It is a great blend of herbs and does make the tenderloin crusty but, the apricot and mustard duo in the mop is magnificent. And, adding the vinegar, honey and remaining ingredients makes it only better.

The cookbook proclaims that chicken and beef roasts are delicious with both the rub and the mop sauce. Try the mop sauce alone on its own over vegetable kebobs, beef, poultry, firm fish fillets or shrimp. I second that with the mop sauce ~ it’s great on chicken and vegetables also, and I will be trying it on seafood soon!

Here’s the good recipe:

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Ingredients:

1 tablespoon dried rosemary, crushed

1 tablespoon dried thyme, crumbled

2 teaspoons coarsely ground pepper

2 teaspoons paprika

2 teaspoons celery seeds

2 (1-pound) pork tenderloins, all visible fat removed

Vegetable oil spray

Dijon-Apricot Mop Sauce

Ingredients:

1 teaspoon canola oil

1 small onion, finely chopped

½ cup cider vinegar

¼ cup honey

¼ cup apricot preserves

2 tablespoons Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Method:

In a small bowl, stir together the rub ingredients.

Using your hands or a spoon, rub the mixture evenly over the pork and set aside.

For the mop sauce, heat a small pan over medium-high heat.

Pour oil into the pan and swirl to coat the bottom.

Cook onion for 2-3 minutes, or until soft, stirring occasionally.

Stir in the remaining sauce ingredients and bring to a boil.

Reduce heat and simmer for 5 minutes, stirring occasionally.

(You may wish to reserve ½ cup of the sauce to use as a dipping sauce for the pork.)

Preheat oven to 350 degrees.

Lightly coat a baking sheet with vegetable oil spray.

Place tenderloins on the pan and into hot oven.

Using a brush, baste pork several times during baking time with the sauce.

Bake until 150 degrees on an instant-read thermometer, or to your liking.

Serves 6-8

ENJOY!

Pages

Cuban Mojo Pork Loin Roast

INGREDIENTS:

INSTRUCTIONS

Peachy Keen Cobbler

INGREDIENTS:

INSTRUCTIONS

Mini Blueberry Splenda Pies

INGREDIENTS

INSTRUCTIONS

Grilled Onion-Buttered Cod

INGREDIENTS:

INSTRUCTIONS:

Grilled Salmon with Citrus-Dill Butter

INGREDIENTS:

METHOD:

DINNER PARTY

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