lemon

Roasted Lemon Chicken

| mrscheryllacy

This recipe is a result of one of those “what do you mean I don’t have XX” in my freezer moments. So, as you know, I’m a huge fan of Costco. They sell roasting chickens in a two-pack. We are only three people in my family, so cooking one at a time is perfect. I freeze the second one. In any case, I went to my freezer and pulled out a bag of chicken and placed it in my refrigerator overnight to start the defrost process. The next evening, I got home from work and took the chicken out and placed it in a bowl of cool water in my sink to finish the defrost process. I started preparing everything else I needed for dinner, put on my kitchen gloves and opened up the bag. Voila! Surprise, surprise, this was chicken parts and not a whole bird. Not sure how that happened, but my mistake becomes your gain. I apologize for not having my standard “ingredients” image as I was so surprised by my chicken parts, I forgot to take the picture. Dinner actually cooked faster and was delicious. So, without further ado, happy cooking (and eating).

Ingredients

  • 3-4 lbs of chicken part, bone-in
  • 2 T unsalted butter, melted
  • Salt
  • Pepper
  • Mixed fresh herbs (parsley, thyme)
  • 2 tsp crushed garlic
  • 1-1/2 cups chicken broth
  • 2 lemons

Instructions

  • Preheat oven to 450 degrees.
  • Rinse chicken and pat dry with a paper towel.
  • Pat ground pepper and salt onto all of the pieces.
  • Add 2 tsp of crushed garlic and thin slices of one whole lemon to the bottom of the roasting pan.
  • Place chicken into a large baking dish.
  • Brush all exposed parts with butter.
  • Add additional salt and pepper if needed
  • Pat mixed fresh herbs onto the chicken.

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  • Place into oven on the lower rack.
  • Cook approximately 30 minutes. Check to see if meat temperature registers 160 degrees. If it does, remove from oven. If not, cook longer, but watch closely so you do not overcook.

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  • Once removed from the oven, transfer chicken to a cutting board and let rest before serving

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  • While chicken is resting, prepare lemon and herb sauce.
  • Pour any accumulated juices and the cooked sliced lemons into a large sauce pan. Add 1-1/4 cups of chicken broth and 2T of fresh lemon juice.
  • Bring to a boil and simmer for 5-10 minutes.

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  • Spoon sauce over chicken.

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Ideas

  • You can, of course, use a whole chicken for this recipe. It’ll be just as good, but will require a bit more manipulation to ensure that the skin is crisp all over.
  • For mixed herbs, use fresh if you have them. If not, small amounts of dried herbs go a long way. And use, the herbs you like best.
  • Serve with a vegetable and starch like potatoes, sweet potatoes or rice.

Mini Lemon Chiffons

| mrscheryllacy

If you live in Southern California (like I do) or anywhere else that has an abundance of citrus, this is the time of year when you need to figure out what to do with all the lemons that your tree is producing. Or in my case, my mom’s lemon tree. My friends and coworkers also have lemon trees or their neighbors do, so it’s difficult to give many away. I’ve been making lemonade, freezing lemon juice, and have even made lemon jam – which is super yummy and will be another post soon. Here is a simple, velvety smooth, and not too sweet way to use a couple more lemons.

Ingredients20151219_121601

  • 3 egg yolks, slightly beaten
  • 1 cup water
  • 1/4 cup sugar
  • 1 pkg (3 oz) lemon gelatin
  • 2 T lemon juice
  • 1/2 cup water
  • 3 egg whites
  • dash of salt
  • 1/4 cup sugar
  • 4 tsp grated lemon rind

Instructions 

  • Combine egg yolks and one cup of water in saucepan. Cook over low heat for about 1 minute.
  • Add 1/4 cup sugar and stir until it dissolves.
  • Continue cooking over low heat and stir often until mixture slightly thickens and just comes to a boil.
  • Remove from heat.
  • Add gelatin and stir until dissolved.

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  • Add 1/2 cup water, lemon juice and 2 tsp lemon rind. Stir thoroughly.
  • Pour into another container and place into refrigerator until slightly thickened. Atleast 45 minutes.

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  • In another mixing bowl, beat egg whites and salt until foamy.
  • Gradually add in 1/4 cup of sugar and continue beating until mix has peaks.

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  • Remove lemon mix from refrigerator. Add egg whites to the lemon mix and blend well.

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  • Spoon into dessert dishes and chill until firm, atleast 2 hours.
  • Garnish with whipped cream and remaining lemon rind.

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Ideas

  • Make your own whipped cream. It’s super easy and tastes so much better than any that you can purchase in the store. Simply pour some cream into a bowl and mix at high speed. After about a minute, add some sugar (small amounts at a time) to the mix. Try 2 teaspoons to about 1/2 cup of cream. Once cream begins to whip nicely, taste a small amount and decide if it needs more sugar. Whip to desired consistency.
  • This goes great in small containers or slightly larger.

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Getting Ready For Christmas – Edible Gifts

| mrscheryllacy

For many years, I’ve been the person in the Christmas gift giving group who is known for homemade items. This started when I was a child and my mom was an amazing pickler and preserver with all of the wonderful fruits and vegetables we grew in our garden. I really started getting into this when I lived in Maryland and had a garden plot in the park. I had so very many vegetables coming from that 16×20 foot plot there was no other option than to make pickles.

Pickles, now everyone immediately thinks of the cucumber version, but pickling is really just a process, with vinegar and sugar, of preserving vegetables (and some fruits) in jars. That year, I pickled cherry tomatoes, beets, carrots, tomatoes (piccalilli), corn, watermelon rinds and garlic.

Other than pickling, I have a history of making jams, mustards, flavored butter, flavored vodka, and hand scrubs, among others. This year, I’m making a mix of items:

  • Jam – blueberry and mixed berry
  • Jelly – lemon
  • Pickles – garlic with herbs (still in process)
  • Vinegar – italian seasoned white wine vinegar (still in process)

What would you make, given the chance? Do you want recipes? Let me know and I’ll post.

Happy making and giving!

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Avgolemono (Greek Egg Lemon Chicken Soup)

| mrscheryllacy

Ah, the tang of lemon in a creamy soup…one of those surprisingly invigorating tastes that lingers in your mind until the next time you are blessed to have this dish. There are many versions out there; some good, some not so good and some that you always wish you could recreate. I was introduced to this soup about 14 years ago and it became an instant favorite. I remember going to a couple greek restaurants and ordering it with such excitement for the culinary delights to come. Then when putting my spoon into the bowl and excitedly bringing to my lips, my excitement changed into “BLEH”! These soups lacked lemon, the creaminess of the egg yolks folded in properly, the flavor – of well, anything. Hence my quest to find the perfect avgolemono for my family. And maybe this strays rather far from the original recipes intention, but you won’t be sorry once you start making it at home as well.

Ingredients

  • 2/3 cup of fresh lemon jui20151025_132328ce
  • 8 cups chicken broth
  • 1/4 tsp freshly ground pepper
  • 1 medium carrot, diced (about 1/2 cup)
  • 1/2 cup diced onion
  • 1 tsp crushed/diced garlic
  • 1 cup chopped cooked chicken
  • 1/2 cup orzo pasta
  • 4 egg yolks

Instructions

  • In a large saucepan over medium heat, add about 1/2 T of olive oil.
  • Once oil is hot, add the garlic. Cook for about a minute.
  • Then add the onion. Cook for about 1-2 minutes.
  • Add the chicken. Cook for another 1-2 minutes.

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  • Add the chicken broth, carrots, orzo, pepper and lemon juice.
  • Bring to a boil. Reduce heat, cover and simmer for 25 minutes until the orzo and carrots are tender.

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  • Remove 1/2 cup of soup and gradually pour into the egg yolks. Whisk.
  • Stir back into soup.

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  • Heat soup thoroughly but do not let boil so the eggs to do solidify.
  • Serve.

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Ideas

  • Chicken – like so many of my recipes, you can cook the chicken yourself, get it from a can or cut pieces from a rotisserie chicken to make this. Whichever is easiest for you.
  • Carrots – are tricky. If you just cook them normally they’ll probably still be quite crunchy when everything else is ready. Stick your carrot(s) in the microwave for about 1 minute before cutting up.
  • Lemon slices – Feel free to garnish with lemon slices.
  • Serving – this goes great with pita bread, french bread or crackers. Make a meal out of it, or just have a small appetizer sized bowl.

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