Posts Tagged ‘lemon


Lasagna with Sauteed Broccolini

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Pear and Yellow Pepper Salad with Creamy Lemon Dressing

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Lemony Chicken Fricassee with Shallots and Morels


Lemony Chicken Fricassee with Shallots and Morels

Delicious.  No wonder this recipe is a Food and Wine staff favorite.  Although I must make a confession.  One ounce of dried morels in my grocery store came with a $17.99 price tag and I wasn’t about to buy them, especially since my husband won’t touch mushrooms.  I settled for the “Woodland Blend,” containing some morels, for $7.99.  I don’t think dinner suffered for this small substitution.  I’ve never had the chance to go searching for morels, but always saw stories about them in the Washington Post when we lived in Virginia.  I understand that 2008 was a banner year for them in the Washington, DC/ Northern Virginia region — at least, so said the Washington Post: The Morel of This Story is a Mushroom.


I only made a couple other changes to the recipe.  One was to halve the ingredients and use two bone-in chicken breasts, and the other was to cook the chicken longer.  Turning up the heat would have burned the shallots and mushrooms, so I just kept cooking, for a total of 30-35 minutes.  I added about 1/4 cup of water along the way, too.  The chicken was still juicy and the shallots and mushrooms weren’t overdone.


I served the chicken and asparagus on a bed of pre-made mashed potatoes.  I’m a sucker for the mashed potato-asparagus combo, and it’s particularly good with this mushroom sauce.  Crabcakes also make a great main course with asparagus and mashed potatoes.


PS — I think the last time I heard the term “fricassee” was in a Bugs Bunny cartoon.  From what I can tell, it means a stew of poultry and vegetables cooked in butter and other liquids.  Good stuff — I’d do it again.


Fusilli with Creamy Leek Sauce


Fusilli with Creamy Leek Sauce

This is a quick and easy recipe from Food and Wine.  The lemon and parsley give it a fresh, bright taste.  Despite the “creamy leek sauce” name, this recipe really isn’t all that creamy, but it is flavorful and satisfying.  The Parmigiano Reggiano gives it some kick.  I considered sauteeing some chopped pancetta and adding that, but thought better of it because I didn’t know how it would work with the lemon.  I’m glad I left the recipe as-is — this turned out well.



Mixed Greens Salad with Fried Egg


This was a heckuva good salad if I do say so myself.  The salad was mixed greens, chopped artichoke hearts, tomatoes, sauteed shallots and shaved Parmigiano Reggiano cheese.  I dressed it with lemon-garlic vinaigrette:  2 tablespoons EVOO, juice of half a lemon, half a garlic clove minced, with freshly ground sea salt and pepper.  Top with an egg over easy and  serve with wheat toast.



Herb Roasted Chicken with Roasted Root Vegetables

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables is an Emeril recipe from the Food Network.  The roasted vegetable recipe is one of my favorites, but this was my first time roasting a chicken.

Herb Roasted Chicken

I followed the recipe exactly to prepare the chicken and put the chicken in the pan breast-side up.  30 minutes in, I basted it with the pan juices.  The 3.5 pound chicken I used was done at 50 minutes instead of the hour called for.  A meat thermometer inserted into the thickest part of the thigh read 165 degrees.  I let the chicken stand for 10 minutes as the recipe called for.  It turned out perfect – tender and very juicy with crispy golden brown skin.

Roasted Root Vegetables

I made a few modifications to the roasted vegetable recipe based on the availability of ingredients:

1) Used quartered red-skinned potatoes instead of fingerling potatoes.
2)  Used full-sized beets cut in one-inch cubes instead of baby beets and baby golden beets.  This was the first time I used beets in the recipe – I usually leave them out.  They tasted great, but gave all the other vegetables a reddish tinge.
3)  Used regular turnips cut into one-inch cubes instead of baby turnips.
4)  Added about ½ cup of red and yellow onions cut into thick slices and chopped into large chunks.  I’ve added onions to the recipe in the past and it gives the whole dish a great flavor.


Pecorino Romaine Salad with Garlicky Lemon Dressing and Homemade Croutons

Pecorino Romaine Salad with Garlicky Lemon Dressing is a great recipe from Cooking Light.

I made a just a few small changes to this recipe:

1) Left out the anchovy paste because we’re not big anchovy fans.
2) Added another tablespoon of lemon juice and another tablespoon of olive oil.  The dressing was a little too thick and it didn’t seem like the recipe made enough to coat the salad.
3) Misted the croutons with an olive oil sprayer instead of cooking spray.
4) Used a bagged romaine/lettuce/radicchio mix instead of just romaine.

This salad tastes a lot like a caesar and has most of the same ingredients.  The star of the show is definitely the shaved pecorino Romano. The ciabatta croutons looked so good that I left about four slices intact to use as little appetizer toasts.  We nearly ate all the cheese with the toasts before making the salad.  Ooops.

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