The Cooking Mom
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Best Ever Lemon Chicken
1/3 cup olive oil
8 cloves minced garlic
2/3 cup dry white wine
fresh grated lemon zest from about 2 lemons
2 Tablespoons fresh squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon chopped fresh thyme
salt and pepper
1 whole cut up fryer or 4 to 6 bone-in chicken breasts
Warm oil in small sauce pan over medium low heat, add the garlic and cook for 30 seconds. Turn off the heat and add white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Then pour into a 9 x 13 foil baking pan. Pat chicken dry and place it skin sides up over the sauce. Brush chicken with olive oil and sprinkle liberally with salt & pepper. Cut the lemon in wedges and tuck it among chicken. Bake chicken in a preheated 400 degree oven or grill chicken over indirect heat for 45 minutes to an hour until chicken is cooked through. Feel free to baste chicken every once in a while with the sauce. Serve chicken with the sauce on top. Garnish with lemons if desired.
Lemon Chicken Pasta Salad
1 pound bow tie pasta, cooked al dente
2 cups grape tomatoes, cut in half
8 to 10 basil leaves, chopped, plus a few extra for garnish
2 boneless chicken breasts, grilled and diced into small pieces
1 lemon, juiced
1/4 cup extra-virgin olive oil
2 teaspoons salt
1/2 cup shredded Parmesan cheese
In a large bowl whisk together lemon juice and olive oil. Whisk in salt. Toss in pasta, chicken, tomatoes and basil. Toss well and serve topped with Parmesan cheese. Garnish with fresh basil leaves.
Lemon Poppy Seed Cake
1 (18.25 ounce) package lemon cake mix
1/2 cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
1 cup lemon-lime soda or water
1/4 cup poppy seeds
Lemon Glaze Ingredients:
3/4 cup powdered sugar
4 to 5 Tablespoons fresh lemon juice
extra powdered sugar
Preheat oven to 350 degrees. Grease and flour a bundt pan. You can also use 2 – 8″ x 4″ inch loaf pans or 4 to 5 mini loaf pans. In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean. Top with glaze if desired.
Lemon Glaze Directions:
Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drizzle glaze on top of cake after it has cooled.
Lemon Blueberry Trifle
1 large angel food cake, cut in 1 to 2 inch cubes
3 cups cold milk
2 boxes (3.4 ounces) instant lemon pudding
1 container (12 ounces) frozen whipped topping, thawed
3 to 4 cups fresh blueberries (save a few to decorate the top)
fresh mint sprig
Beat together milk and pudding until it starts to thicken. Fold all but about a third of the whipped topping into the pudding. Place a layer of angel food cake into the bottom of a trifle dish or large pretty glass bowl. Next, sprinkle a third of the blueberries on top of the cake. Then spoon one-third of the pudding mixture on top.
Repeat layers twice, leaving out a few berries for garnish and ending with the pudding mixture on top. Cover and refrigerate for at least a few hours before serving. Right before serving, uncover and put a “cloud” of the remaining whipped topping on top. Decorate the top with a few blueberries, lemon slices and fresh mint.
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