LEMON PARMIGIANO REGGIANO CHICKEN

 For Chicken:

4 boneless, skinless chicken breasts (pounded thin)

salt and pepper to taste

1/2 C. flour

2 eggs, beaten

1 C. Panko breadcrumbs

1/2 C. grated Parmigiano Reggiano cheese

1 T. lemon zest

2 T. olive oil

2 T. butter (for frying)

For Sauce:

2 T. butter 

3 cloves garlic, minced

1 C. heavy cream

1/4 C. chicken broth

1/3 C. lemon juice

1 t. lemon zest 

1/2 C. grated Parmigiano Reggiano cheese

salt and pepper to taste

1. Flatten chicken with meat mallet between parchment paper
2. Season both sides of chicken with salt and pepper
3. Set up breading station with one plate flour, one eggs, and one panko, cheese, and lemon zest mixed
4. Coat each chicken piece with flour, then egg, then breadcrumb mix, until fully coated on both sides
5. Heat olive oil and butter in large skillet over med. heat
6. Cook chicken for 4 - 5 min. per side until fully cooked then transfer to paper towel-lined plate
7. In the same pan, melt the other 2 T. of butter and saute garlic for 1 min until fragrant.
8. Add cream, broth, lemon juice, zest and cheese.
9. Simmer 4 - 5 min. until sauce thickens
10. Season sauce with salt and pepper to taste.
11. Serve over cooked chicken.
12. Garnish with parsley (optional)

LEMON BAR COOKIE CUPS

 Cookies:

2 3/4 C. flour

1 t. baking soda

1/2 t. baking powder

1 1/4 C. sugar

1 C. softened butter

1 egg

1 t. vanilla

Lemon Curd Filling:

6 T. softened butter

1 C. sugar

4 eggs (2 whole and 2 yokes only)

2/3 C. lemon juice

Topping: 

1 lemon zest (optional)

2 T. powdered sugar

Instructions:

1. Preheat oven to 375
2. Spray mini muffin tin with nonstick cooking spray
3. In large bowl, cream together butter and sugar until fluffy
4. Beat in egg and vanilla
5. Gradually add dry ingredients, until combined
6. Roll cookie dough into 1" size balls and place one in each muffin tin hole
7. Bake for 8 - 10 min until golden 
8. Remove from oven and with backside of measuring spoon push indent into each cookie, while still warm
9. Let cool then carefully remove from pan with knife
10. To make lemon curd: cream 6 T. softened butter with 1 C. sugar.
11. Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined
12. Mix in lemon juice, then pour into saucepan 
13. Cook over med. heat, stirring constantly with wire whisk for 5 min. until smooth and thick
14. let cool then spoon lemon curd into each cookie cup
15. Top with powdered sugar and lemon zest
16. Store in fridge until lemon curd sets up

(Taken from Six Sisters). 

 

 

Chicken Kabobs

Ingredients

1 cup plain whole milk Greek yogurt
2 TB extra-virgin olive oil
2 tsp paprika
½ tsp cumin
⅛ tsp cinnamon
1 tsp crushed red pepper flakes (reduce to ½ teaspoon for less heat)
Zest from one lemon
2 TB freshly squeezed lemon juice, from one lemon
1¾ tsp salt
½ tsp freshly ground black pepper
5 garlic cloves, minced
2½ to 3 lbs boneless skinless chicken thighs (trim fat & cut into 1½-inch pieces)
1 large red onion, cut into 1-inch chunks
Vegetable oil, for greasing the grill

Instructions

1. MARINADE: Combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper
flakes, lemon zest, lemon juice, salt, pepper, and garlic.

2. PAN PREP: Line a baking sheet with foil or parchment paper.

3. CHICKEN PREP: Alternate the chicken and red onion onto metal skewers. Don’t
cram the skewers. I used six. Place the kabobs on the prepared baking sheet.
Brush the marinade all over the meat. Cover and refrigerate at least eight hours
or overnight.

4. GRILL: Preheat the to medium-high heat. Grease with a wad of paper towels
dipped in vegetable oil and carefully rub over the grates several times until
glossy and coated. Grill the chicken kabobs until golden brown and cooked
through, turning the skewers occasionally, 13 to 15 minutes. If stuck, use a
metal BBQ spatula to scrape underneath the kabobs and release them.

 

Recipe from Once Upon A Chef 

* For a Jerusalem dinner, serve with couscous from Trader Joes (purple box). Follow directions, but replace water with chicken stock and add a cinnamon stick and 2 bay leaves.  

Cranberry Salsa Dip

1 (12 oz) package of fresh cranberries
3/4 cup sugar
2 jalapenos, seeds and ribs removed and minced
3-5 green onions, thinly sliced
1/4-1/3 cup cilantro, finely chopped
1/2 tsp salt
1/2 tsp cumin
fresh line juice

Instructions:

1. Place cranberries in a a food processes and pulse until the cranberries are coarsely chopped (3-5, 1-second pulses). You don't want them pureed. You can coarsely chop by hand as well.

2. Pour chopped cranberries into a bowl, add sugar, and let sit for 10 minutes.

3. Stir minced jalapenos and green onions in to the cranberry/sugar mixture.

4. Mix in salt, cumin and lime juice. Taste.

5. Add chopped cilantro.

6 Taste and adjust salt as necessary. 

7. Serve over cream cheese, goat cheese or brie, with chips or crackers. This is great with lime chips. 

 

Recipe from Wander and Scout

No Bake Reese's Peanut Butter Bars

 

Peanut Butter Mixture

• 1 sleeve Graham Crackers, Crushed
• 3 cups Powdered Sugar
• 1 cup Butter, Melted
• 1 cup Creamy Peanut Butter

Top Coat

• 6 oz Hersey's Milk Chocolate Chips
• 1/2 cup Creamy Peanut Butter

Instructions

1. Turn a package of graham crackers into crumbs 
2. In a medium size bowl, mix together the graham crackers, powdered sugar, melted butter, and 1 cup creamy peanut butter.
3. Press evenly into a 9 x 13 pan.
4. Melt milk chocolate chips and 1/2 cup creamy peanut butter in a small sauce pan over low heat until smooth. Pour/spread evenly over the peanut butter mixture.
5. Refrigerate until firm.                           - Tricia

Easy Pasta Dish

Sauce:

1 lb. ground beef browned

1 med. finely chopped onion sautéd or 2 Tbl. minced dehydrated onion

1 Tbl. Italian seasoning

3 cloves garlic - finely minced 

1 tsp. salt

1/4 tsp red chili flakes

1/4 tsp. pepper

5 cups marinara sauce (I use 2 jars of the Trader Joes brand)

mix together and simmer while the pasta is cooking

Pasta:

1 lb + penne pasta - cooked

Stir together the sauce and cooked pasta + 1/2 C. of the pasta water

Place in lg. greased casserole dish.

Sprinkle top with:

2 + C. mozzarella cheese and 2 Tbl. parmesan.

Bake for 20 min. in 350 oven until cheese is melted

Sprinkle top with parsley flakes and serve.

Easy White Bread

 2 C. warm water

1/4 C. white sugar

5 C. white flour

2 tsp. salt

2 tsp. dry yeast

3 Tbl.  softened butter

Combine warm water and white sugar, stir until sugar has dissolved. 

Sprinkle yeast on top of sugar water. Let sit until foamy, about 5 - 10 minutes.

Meanwhile, mix butter, salt, and flour; until it forms a crumbly texture. 

Add the yeast water to the flour/butter mixture and knead the dough for 8 - 10 minutes by hand, or 5 - 7 in a stand mixer with the dough hook until it forms a ball.

Cover the bowl with a kitchen towel or plastic wrap and set in warmish place for 1 - 2 hours, until double in size.

Punch down dough and divide into 2 portions and shape into loaf shapes and place into greased bread pans.

Cover the loafs and let rise again for 30 - 45 minutes.

Place into 375 oven and bake for 20 - 25 minutes, until golden brown on the top.

Remove bread from pans and let cool slightly before cutting.   - Tricia