Posts Tagged ‘lemon’
Mini Greek-Style Meatloaves
May 9, 2013 | 
Author Meatloaves. Yes dad, if you are reading this I willingly made myself meatloaf for dinner. But I discovered the secret to overcoming their mushy texture which is the primary reason for my distaste for them all my life – minis! When you make them mini it’s just like eating a meatball and are less mushy. After I discovered this fact while reviewing The New Way to Cook Light cookbook, I decided to try out another mini recipe.
Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make some mini meatloaves using some of it. Fittingly, I made Greek meatloaves with the Greek yogurt! With the additional flavors of mint and cucumber this meal is perfect for the spring-time and can be ready in under 30 minutes. Did I mention that I have now enjoyed my second meatloaf in my entire life? Crazy!
One year ago: Homemade Imo’s Pizza
Two years ago: Avocado Fries
MINI GREEK STYLE MEATLOAVES
Serves 4
Ingredients:
MEATLOAVES
10 oz. ground sirloin
5 oz. lean ground lamb
1/3 cup breadcrumbs
1/3 cup minced red onion
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh thyme
1/4 tsp salt
1/4 tsp allspice
1/4 tsp crushed red pepper
3 garlic cloves, minced
1 egg, lightly beaten
SAUCE
1/2 cup plain fat-free Greek yogurt (I used 0% plain Chobani)
2 oz. reduced-fat feta, crumbled
1 Tbsp fresh lemon juice
1 tsp chopped fresh mint
1 tsp chopped fresh thyme
SALAD
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
1/8 tsp salt
1/4 tsp pepper
4 cups baby arugula leaves
1-1/2 cups 1/4-inch diagonally sliced, seeded, peeled cucumber
Directions:
- Preheat oven to 450 degrees. Coat eight muffin cups with nonstick spray, set aside.
- In a large bowl, combine meatloaf ingredients. Press mixture into prepared muffin cups. Bake for 7 minutes. Turn broiler on to high and broil for 3 minutes.
- While the meatloaves cook, combine sauce ingredients in a mini food processor. Pulse 10 times to combine.
- In another large bowl, whisk together lemon juice, olive oil, salt and pepper. Add arugula and cucumber then toss to coat.
- Serve meatloaves with a cup of salad and feta sauce on top.
Source: Cooking Light, May 2013
Posted in Beef, Entree | 
Tags: arugula, cucumber, feta, Greek, Greek yogurt, ground beef, lamb, lemon, mint | 
9 Comments »
Strawberry Lemonade Rice Krispies Treats
The first time I made these, I did a dumb thing and used the juice from the lemon as well as the zest. Do you know what happens when you add liquid to rice krispies? They get soggy just like in a bowl of milk. I should have realized this in advance but somehow I thought it was a brilliant idea, until I took a bite and was appalled with myself.
Batch #2 I did not use the juice, just the zest and added some extract to ensure the citrus flavors did not get lost. With the addition of the freeze dried strawberries they taste just like strawberry lemonade but without the use of any artificial beverage mixes!
What brainless baking/cooking things have you done in the past? Make me feel better by letting me know I’m not the only one who does things without thinking them through in the kitchen.
One year ago: Malted Chocolate and Peanut Butter Chip Cookies
STRAWBERRY LEMONADE RICE KRISPIE TREATS
Makes 24 bars
Ingredients:
3 Tbsp unsalted butter
10 oz. marshmallows
1 lemon, zested
1/8 tsp fiori di sicilia or lemon extract
6 cups puffed rice cereal
1-1/2 cups freeze dried strawberries
Directions:
- Coat a 13 x 9-inch pan with non-stick spray, set aside.
- In a large pot over medium heat, add the butter. Once melted, stir in the marshmallows until melted. Remove from heat and stir in lemon zest and extract (if using).
- Add the puffed rice cereal and strawberries to the melted marshmallows and stir until coated and evenly distributed.
- Transfer to prepared pan and spread evenly. Press down with a sheet of wax paper.
- Allow to cool completely, then cut into bars.
Source: The Spiffy Cookie original
Spring Salsa
For The Secret Recipe Club this month, I was assigned to Baking and Creating with Avril. She actually had my blog in March of 2012 and she made my Fluffernutter Blondies, so I was excited to explore her blog this time. Initially I was drawn to her Crescent Chicken Packages and Chunky Monkey Oatmeal Cookies, but with Cinco de Mayo coming up in combination with the spring weather, I had to make this salsa.
This salsa was incredibly easy to throw together and disappeared even faster. If you are serving this to more than 2-3 people you might want to consider doubling it. My friend Maggie and I nearly killed the entire thing while watching Hustle and Flow (figured we should watch it since we live in Memphis).
Two years ago: Funfetti Month Recipe Round-Up
SPRING SALSA
Ingredients:
15.25 oz. can sweet corn
2-3 Roma tomatoes, chopped
1 ripe avocado, peeled and chopped
1/4 cup red onion, finely chopped
1 lemon, juiced
Salt and pepper
1/4 cup cilantro, finely chopped
Directions:
- Combine all ingredients except cilantro, adding salt and pepper to taste. Refrigerate at least 1 hour before serving.
- Stir in cilantro just before serving with your favorite tortilla chips.
Posted in Appetizers & Snacks, Cinco de Mayo, Dips, Holidays | Tags: avocado, cilantro, corn, lemon, tomatoes | 14 Comments »
Meyer Lemon Blueberry Baked Oatmeal
Okay, after a week full of sweets being thrown at you, it’s time to enjoy a nice fresh and healthy breakfast (and maybe you can make this for your overnight Valentine ::wink wink::). It was especially necessary for me to get a good bite this morning because it’s going to be another long day in the lab. Fridays are supposed to be nice and easy days but no, I am determined to get stuff done. Having had this for breakfast hopefully the day won’t seem so bad, although I wish I still had some Meyer lemon curd to put on top.
Anywho that’s all I’ve got today. If you need me, I’ll be at my bench developing carpal tunnel from excessive pipetting .
One year ago: Caramelized Chicken with Jalapeno Cream
Two years ago: Chocolate Covered Cherries
MEYER LEMON BLUEBERRY BAKED OATMEAL
Serves 4
Ingredients:
1 Meyer lemon, zested and juiced
2 cups nonfat milk
2-1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1 egg
1/3 cup sugar
2 cups blueberries, fresh or frozen
Directions:
- Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.
- Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.
- In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.
- Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.
- Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.
Source: Prevention RD
Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
Last week, Stephanie (another student in the lab who is planning to graduate this spring) and I attended an electronic dissertation formatting workshop. It was 3 hours long and we both wanted to strangle someone by the time it was over. Actually, we had that impulse before we even got to the workshop because we had an assignment to complete prior to the workshop which consisted of going through a 35 page mock dissertation and editing the formatting errors! Thankfully I did learn something from all of that, but think it could’ve been acquired less painfully. At the same time, neither of us now have very high hopes of finishing the write up of our dissertations in time to start the formatting review process the first of April. Especially since we both have lab work we’re still trying to finish up. It’s a good thing one can just finish whenever you’re done in grad school instead of only two days a year.
Anywho, pardon my rant. I will make it up to you with yet another recipe involving Meyer lemons. It’s cheese tortellini, mixed up with bacon and spinach then covered in a Meyer lemon cream sauce. Feast your eyes upon that plate of glory. (And watch as my frustration magically dissipates a little.)
One year ago: Lighter Pizza Dip
TORTELLINI SPINACH BAKE IN CREAMY MEYER LEMON SAUCE
Serves 4-6
Ingredients:
12 oz. cheese tortelini (I used frozen)
4 oz. (4 strips) bacon
3 cloves garlic, minced
2 Tbsp all-purpose flour
2 cups milk
3/4 tsp salt
1/8 tsp black pepper
1-1/2 tsp dry basil
1/2 tsp red pepper flakes
1/2 Meyer lemon, zested and juiced
2 cups loosely packed fresh spinach, roughly chopped
3/4 cup grated mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
Directions:
- Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.
- Meanwhile, place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 30 seconds. Add flour to pan and stir with a whisk until browned, about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
- Add Meyer lemon zest and juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.
- Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup Parmesan and also crumbled bacon.
- Cover pan with foil and bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.
Source: Adapted slightly from Our Best Bites.
Posted in Entree, Pasta | Tags: bacon, lemon, mozzarella, Parmesan, spinach, tortellini | 8 Comments »
Blackberry Swirl Meyer Lemon Curd Ice Cream
Don’t you worry, I haven’t let my Meyer lemon obsession die out just yet! Today it comes in ice cream form, because the 70 degree weather I’ve been having allows for it. And because while talking to Tracey about the gloriousness of Meyer lemon curd, she lead me to a ice cream recipe in which it is incorporated. Obviously it was just begging to be made and eaten and while I was at it, decided to add some blackberries. Fruit on top of fruit = extra good-for-you!
But in other news, I was sent a video of my 10 month old nephew saying touchdown the other day. He even lifted up his arms to signal it was good! And then I turned into a puddle on the floor. Once I pulled myself together, I looked through new photos and was put into a trance by the adorableness of him wearing argyle leg warmers, and then again seeing him and my brother in matching outfits all the way down to their black chucks. Two more months. Cannot. Freaking. Wait.
Which reminds me, I need to figure out what cake I’m going to make for Luke’s first birthday! Let me know if you have any good cake recipes that do not use sugar (not even the artificial kind), but instead use applesauce, etc. to naturally sweeten.
BLACKBERRY SWIRL MEYER LEMON CURD ICE CREAM
Makes about 1 quart
Ingredients:
130 g (about 1 cup + 2 Tbsp) sugar
5 egg yolks
240 ml (about 1 cup) heavy cream
200 ml (3/4 cup) milk
50 g (about 3 Tbsp) Meyer lemon curd
Zest of one Meyer lemon
15 ml (1 Tbsp) Meyer lemon juice
1 cup fresh blackberries
2 Tbsp sugar
Directions:
- Bring the milk to a low simmer in a saucepan. Meanwhile, whisk together the egg yolks and sugar until thick and pale yellow. Temper the eggs by pouring in the milk in a slow, steady stream, whisking constantly.
- Pour the mixture back into the saucepan and place over low heat. Stir continuously until the custard thickens slightly and just coats the back of a spoon (about 170 F). Immediately remove the pan from the heat.
- Add the lemon curd and lemon zest to the warm custard, stirring to incorporate fully. Cover the custard with plastic wrap and refrigerate overnight.
- When ready to prepare the ice cream, combine the berries and sugar in a bowl and mash slightly; set aside.
- Remove the custard from the refrigerator and strain it to remove the lemon zest (unless you like it in there like I do). Whip the heavy cream until it has doubled in volume and you have soft peaks. Fold the cream into the custard and then add the lemon juice.
- Churn in your ice cream maker according to the manufacturer’s instructions. After the ice cream has churned, alternately place the ice cream and a couple tablespoons of the blackberry mixture into your freezer container. Freezer overnight for ice cream to ripen before enjoying.
Source: Adapted from Tracey’s Culinary Adventures and What’s Cooking Chicago?
Meyer Lemon Greek Yogurt Pancakes
In addition to my Meyer lemon craze I have had a serious appetite for breakfast foods. I’ve had breakfast for breakfast AND dinner some days as a result and I am perfectly okay with the situation. Of course this meant the combination my two current obsessions in today’s post, with an added bonus of Greek yogurt. I even topped it with Meyer lemon curd! Oh yea, curd is now for breakfast.
One year ago: Green Monster Spinach Smoothie
MEYER LEMON GREEK YOGURT PANCAKES
Makes 12 pancakes
Ingredients:
4 egg whites
4 egg yolks
12 oz. (1-1/3 cup) plain Greek yogurt (I used Chobani 0%)
1-1/2 Tbsp sugar
1-1/2 Tbsp Meyer lemon zest, freshly grated
6 oz. (1-1/4 cup) whole wheat pastry flour
Directions:
- In a mixer, on medium high speed, whip the egg whites until stiff peaks form. Remove egg whites to a separate bowl.
- In the now empty stand mixer bowl, whisk together the egg yolks, Greek yogurt, sugar, and lemon zest. Mix in the flour and whisk to combine.
- Whisk in about 1/4th of the egg whites into the yolk/yogurt mixture. Fold in the remaining egg whites. Batter will be thick; continue to find in egg whites until batter is consistent throughout.
- Heat a skillet over medium heat, spray with cooking spray, and cook pancakes (Note: you will need to use the back of a spoon to spread batter — it will be too thick to spread itself). Or, cook pancakes on an electric griddle. Serve topped with Meyer lemon curd and blueberries, or toppings of choice.
Source: Adapted slightly from Prevention RD.
Mini Meyer Lemon Sticky Rolls
The Meyer lemon craze continues!
After trying out mini rolls while reviewing the Petite Treats cookbook, I fell in love with the concept and decided to make these rolls mini too. They are incredibly adorable but also very easy to lose track of how many you’ve had. I’m pretty sure I ate 5 in one sitting but that’s the equivalent to a little over one big one, right? Work with me here people.
In other news, many of you have today off from work! Even though I technically do too according to the university calendar, there is always work to be done. Especially when I am desperately trying to get all my data finished up for good. A few hours of extra work means a few hours closer to being finished – assuming it works. Oh, research. Someone once told me that if it always worked the first time it would just be called “search”. Nerdage.
One year ago: Creamy Tomato Basil Bisque
MINI MEYER LEMON STICKY ROLLS
Makes 24 mini rolls
Ingredients:
DOUGH
1-1/4 tsp active dry yeast
1/4 cup + 2 Tbsp warm milk (about 100-110 F)
1/4 cup (1/3 stick) unsalted butter, at room temperature
2 Tbsp sugar
1 tsp vanilla extract
1-3/4 to 2 cups all-purpose flour
1/4 tsp salt
1/4 tsp nutmeg
1 Meyer lemon, zested
1 egg, at room temperature
FILLING
1/2 cup sugar
1/8 teaspoon freshly grated nutmeg
zest of 1 Meyer lemon
1 Tbsp Meyer lemon juice
1 Tbsp unsalted butter, at room temperature
GLAZE
2 oz. cream cheese, softened
Juice of 1/2 Meyer lemon
1/2 cup confectioners’ sugar
1/2 Meyer lemon, zested (optional, for garnish)
Directions:
- In the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes. Add the butter, sugar, vanilla, salt, nutmeg, lemon zest, and 1/2 cup of the flour and mix briefly to combine. Add the egg and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic. (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
- Lightly grease a large bowl with cooking spray. Add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm spot. Let the dough rise until nearly doubled, about an hour.
- To make the filling, mix the sugar with the nutmeg, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in one tablespoons of lemon juice.
- Lightly grease a 9 inch round baking dish with cooking spray. On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches. Cut into two 5×8 inch rectangles. Spread the dough evenly over both with the softened butter, then spread the lemon-sugar filling mixture over top. Starting with a long end facing you, roll the dough up tightly. Pinch the dough at the end to seal the seam. Repeat with remaining rectangle. Cut each dough roll into 12 even rolls (24 total), and place them, cut side up, in the prepared baking dish.
- Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
- Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
- While the rolls are baking, prepare the glaze. Whip the cream cheese (using a mixer or even by hand with a whisk) until light and fluffy. Add the lemon juice and blend until well combined. Mix in the powdered sugar until the glaze is smooth and creamy.
- When the rolls finish baking, smear them with the cream cheese glaze, and, if desired, sprinkle the lemon zest over the top to garnish. Serve while warm.
Source: Halved from Tracey’s Culinary Adventures.
Posted in Bread Rolls Buns & Dough, Breakfast, Pastries | Tags: cream cheese, lemon, nutmeg, powdered sugar, yeast | 15 Comments »
Meyer Lemon Shortcakes with Meyer Lemon Curd
When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.
The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?
One year ago: Spinach Artichoke Pasta
Two years ago: Stuffed Jalapeno Chicken Rolls
MEYER LEMON SHORTCAKES WITH MEYER LEMON CURD
Makes 8 biscuits
Ingredients:
1/4 cup sugar
2 tsp Meyer lemon zest
1-3/4 cups all-purpose flour
3-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 Tbsp chilled heavy whipping cream
1 Tbsp turbinado sugar
Raspberries (or whatever fruit you prefer)
Whipped cream
Directions:
- Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
- Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
- Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the turbinado sugar. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
- To assemble: Cut one of the biscuits in half. Spread the bottom with a layer of whipped cream, then a dollop of curd and a few raspberries. Place the top half of the biscuit on top and finish with additional whipped cream, curd and raspberries for garnish.
Source: Tracey’s Culinary Adventures
Meyer Lemon Curd
FINALLY! I have been so curious about these Meyer lemons since last winter, but that curiosity came too late as all the stores near me no longer had any in stock. But sure enough while I was home for the holidays I found them at Trader Joe’s. Of course I then returned to Memphis and found them at Fresh Market, but that just means I can make lots of things with them now! Prepare yourself for a lot of Meyer lemon action.
First, what the heck are Meyer lemons? They are a citric fruit native to China, and are thought to be a cross between a common lemon and a mandarin orange. It is still yellow like a lemon, but round like an orange and is also sweeter than a regular lemon. Sounds good to me!
After digging through all of Tracey’s Culinary Adventures‘ Meyer lemon recipes, I decided to start out by making the Meyer lemon curd because I honestly don’t think I’ve ever had any kind of curd. What’s good about this recipe is that you can use regular lemons, but you will have to increase the sugar a bit. Then eat with a spoon, top on pancakes, or even on shortcakes as I will demonstrate for you tomorrow.
One year ago: Peanut Butter Cinnamon Raisin Apple Bars
Two years ago: Strawberry Fig Newtons
MEYER LEMON CURD
Makes about 1-1/2 cups
Ingredients:
1/2 cup Meyer lemon juice (from about 4 Meyer lemons*)
1 Tbsp Meyer lemon zest
1/2 cup sugar*
2 eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
* You can make the recipe with regular lemons too, just increase the sugar to 3/4 cup
Directions:
- In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.
Source: Tracey’s Culinary Adventures
