Tuscan Lemon Deviled Eggs

Tuscan Lemon Deviled Eggs

Tuscan Lemon Deviled Eggs

Tuscan lemon deviled eggs are the perfect way to dress up a classic deviled egg and make it worthy of any cocktail party. This unique recipe uses olive oil instead of mayonnaise for a lighter appetizer that is packed with delicious flavor.

Ingredients
  • 6 hard-cooked eggs, peeled
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  •  Salt
  •  Freshly ground pepper
  •  Dash of cayenne pepper
  • 18 capers, drained
  • 18 fish eggs (Salmon roe caviar)
Instructions
  1. Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth.
  2. Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco.
  3. Fill eggs with the mixture and top each with either 3 capers or 3 fish eggs.
  4. Cover with a plate and chill before serving.

Recipe source….. recipelion.com

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Lemon Blueberry Yogurt Loaf

Lemon Blueberry Yogurt Loaf

Lemon Blueberry Yogurt Loaf

Ingredients:
For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions:
Preheat your oven to 350 degrees F. Grease and flour the bottom and sides of one 9 x 5-inch loaf pan.

In a medium bowl, sift together the 1 1/2 cups flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly add the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before transferring the loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

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Garlic Lemon Chicken Kebabs

Garlic Lemon Chicken Kebabs

Garlic Lemon Chicken Kebabs

Ingredients:

  • 3 Tbs. plus 1/2 cup extra-virgin olive oil
  • Zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 Tbs. minced fresh flat-leaf parsley
  • 1 tsp. kosher salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more,
    to taste
  • 1 lb. boneless, skinless chicken breasts, cut
    into 3/4-inch pieces
  • Juice of 1/2 lemon
  • 1/2 large red onion, cut into 1-inch chunks
  • 1 red bell pepper, seeded and cut into 1-inch
    chunks

Directions:

In a bowl, whisk together the 3 Tbs. olive oil, the lemon zest, garlic, parsley, the 1 tsp. salt and the 1/2 tsp. pepper. Add the chicken and stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.

Soak a cedar plank in water according to the package instructions. Prepare a medium fire in a grill and heat the plank. If using wooden skewers, soak them in water to cover for at least 20 minutes.

In a small bowl, whisk together the 1/2 cup olive oil, the lemon juice, salt and pepper. Set aside.

Thread the onion and bell pepper onto the skewers, alternating the pieces and dividing them equally. Remove the chicken from the marinade; discard the marinade. Thread the chicken onto separate skewers, taking care not to pack the pieces too tightly.

Lay the skewers on the plank. Brush the vegetables with the olive oil-lemon juice mixture. Close the lid and cook until the chicken is opaque throughout and the vegetables are soft and beginning to brown, 8 to 12 minutes. Transfer the skewers to a warmed platter and serve immediately. Serves 2.

Recipe source…..www.williams-sonoma.com

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Lemon and Yogurt Marinated Grilled Chicken

Lemon and Yogurt Marinated Grilled Chicken

Lemon and Yogurt Marinated Grilled Chicken

Lemon and yogurt have been used as a marinade for grilled chicken recipes for centuries. This grilled chicken recipe is very simple and the yogurt marinade keeps the chicken tender and moist. The marinade also adds a subtly tangy, and delicious flavor.

Makes 4 Portions of Lemon and Yogurt Marinated Grilled Chicken

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients:

1/2 cup plain Greek yogurt (any plain yogurt will work)
1 lemon, juiced
1 tbsp lemon zest
1 tbsp paprika
1 tsp dried Italian herb blend
1 tsp salt
1 tsp fresh ground black pepper
4 cloves garlic, crushed
1 tbsp olive oil
1 large chicken, cut into sections

Preparation:

Whisk together all the ingredients in a large bowl and add the chicken pieces. Toss very well to completely coat the chicken with the yogurt marinade. Cover and refrigerate for at least 4 hours, up to overnight.

Preheat grill. Remove chicken from the marinade, wiping off any excess. Season with additional salt and fresh ground black pepper to taste, if desired. Brush hot grates lightly with oil, and grill over medium heat until the chicken is cooked through.

Recipe source…..americanfood.about.com

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Greek Coconut Lemon Cake

Greek Coconut Lemon Cake

Greek Coconut Lemon Cake

Ingredients

  • 125 grams butter
  • 1 cup sugar
  • 4 eggs
  • 2 cups desiccated coconut
  • 1 cup self raising flour
  • Syrup
  • 1&1/2 cups sugar
  • 1 cup water
  • juice and grated rind of 2 lemons

Method

In a food processor cream butter and sugar until light and fluffy, add eggs. Add coconut and flour – mix well and pour into a 20cm square tin or loaf tin lined with baking paper. Bake in preheated oven at 200°C for 10 minutes then reduce heat to 150°C and bake a further 30 minutes or until cooked through when tested with a skewer. Stand for 5 minutes in the tin then pour over the prepared syrup – cool completely in tin before removing.

Syrup: Place all ingredients in a small saucepan – bring to boil, stir until sugar has dissolved. Reduce heat to simmer 5 minutes – pour hot syrup over cake.

Special Instructions: Serve warm with whipped cream as a dessert or in thin slices as an afternoon tea cake.

Recipe Source…..joseagar.com

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Crispy Lemon Chicken

Crispy Lemon Chicken

Crispy Lemon Chicken

Ingredients
  • 1 tablespoon corn starch
  • 1/4 cup lemon Juice
  • 1 grated lemon rind
  • 1 1/2 cups chicken stock
  • 1 teaspoon grated ginger
  • 1 tablespoon brown sugar
  • 2 egg whites
  • 1/2 cup corn meal
  • 1/2 cup flour
  • 2 tablespoons water
  • 3/4 pound chicken tenderloins
  • 2 tablespoons oil
  •  chopped spring onion for garnish
Instructions
  1. Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan.
  2. Bring to the boil and cook for 1 minutes. Set aside while preparing chicken.
  3. Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly.
  4. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
  5. Pour over the lemon sauce and served garnished with chopped spring onion.

Recipe Source….. recipelion.com

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