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Roasted Lemon Laced Brussels Sprouts

July 1, 2010 By The Recipe Mom Leave a Comment
brusselsprouts

What You Need:

1 tbsp olive oil
2 tsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
3 (10 oz.) pkgs. Brussels sprouts, halved
1 tsp lemon juice
1 tsp lemon zest

How to Make It:

Cover a baking sheet with foil and spray the foil generously with cooking spray.
Set the oven temperature to 500 degrees and let the oven preheat.
Whisk the oil, garlic, salt and pepper together in a mixing bowl.
Add the Brussels sprouts and toss gently to coat.
Evenly spread the coated Brussels sprouts onto the prepared baking sheet.
Roast the Brussels sprouts for 15 minutes or until crisp tender, turning them occasionally.
Place the roasted vegetables into a serving bowl and toss with the lemon juice and lemon zest.

Makes 6 servings

Adding more vegetables to our diets can be a hard thing to swallow. It is vital to our health that we consume at least 3 servings of vegetables a day. It’s easy to do when remembering that the simpler the cooking the better the flavor. Roasting vegetables at high temperatures and shortened cooking time causes some of the natural sugars to caramelize giving roasted vegetables a little sweeter taste and makes them a little easier to swallow.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 58; Fat 2g; Saturated Fat 0g; Carbohydrates 9g; Protein 3g; Fiber 6g;
Cholesterol 0mg; Sodium 169mg

Filed Under: Health Concious, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , ,

Lemon Butter Braised Scallops

June 27, 2010 By The Recipe Mom Leave a Comment
scallops

What You Need:

1 1/2 lb. fresh sea scallops
3 tsp butter, divided
1 C of chicken broth
1 tsp lemon zest grated
2 tbsp lemon juice
1 1/2 tsp cornstarch
1 tsp garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 tbsp fresh parsley, chopped

How to Make It:

Rinse the scallops and blot dry with paper towel.
Melt 2 tbsp of butter in a skillet over medium high heat.
Add the scallops and cook 5 minutes, turning occasionally, until cooked through.
Place the scallops in a serving bowl and keep warm.
In a separate bowl combine the broth, lemon zest, lemon juice and cornstarch.
Season the broth mixture with the salt and pepper then pour the mixture into the skillet.
Bring the mixture to a boil stirring constantly and allow it to boil 1 minute or until thick.
Take the skillet off of the heat and stir in the remaining butter and the parsley.
Pour the sauce over the scallops and toss gently to coat.

Makes 4 servings

It is important to purchase firm moist scallops that have a creamy white color. This will ensure you have purchased fresh scallops. Scallops that are not fresh will have a sulfur odor and have a pearly look. Do not purchase scallops that have a liquid oozing into the package. When you purchase scallops use them right away or freeze them for up to 2 months. Remember scallops do cook rather quickly so cook your side dishes first and then your scallops.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 6 minutes
Total Time: approximately 16 minutes

Nutritional Information: (approximate values per serving)
Calories 192; Fat 5g; Saturated Fat 2g; Carbohydrates 6g; Protein 29g; Fiber 0g;
Cholesterol 64mg; Sodium 765mg

Filed Under: Appetizers, Brunch Ideas, Dinner Ideas, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , ,

Turkey Tenders with Eggplant and Zucchini

June 18, 2010 By The Recipe Mom Leave a Comment
grilledturkey

What You Need:

2 tbsp of olive oil
1 tbsp garlic chopped
1 tbsp fresh rosemary chopped
2 tsp lemon zest, grated
1/4 C lemon juice
1/4 tsp salt
1/8 tsp pepper
2 (1 lb.) turkey breast tenders
1 (1 lb.) eggplant
1 (1 lb.) zucchini
3 plum tomatoes

How to Make It:

Whisk together in a bowl the oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper.
Remove 1/2 C of the marinade and refrigerate until ready to use.
Place the turkey into the bowl and toss to coat.
Cover the bowl and chill for 45 minutes.
Spray a baking sheet well with a non stick cooking spray.
Cut the eggplant and zucchini into 1/2 thick slices.
Cut the tomatoes in half then place all the vegetables onto the prepared baking sheet.
Preheat the grill.
Transfer the turkey from the marinade to the hot grill.
Cook for 7 minutes per side or until the internal temperature reaches 160 degrees.
Place the cooked turkey onto a platter and cover loosely with foil to keep warm.
Grill the eggplant and zucchini slices for 4 minutes per side or until tender.
Grill the tomato halves for 2 minutes per side or until charred.
When the vegetables have cooled just enough to handle cut them into bite size pieces.
Add the pieces to the reserved marinade and toss to coat.

Makes 6 servings

Turkey is easy to cook and takes well to many different flavorings like this marinade. Grilling your turkey makes it even more of a snap. Adding the grilled vegetables means less time in the kitchen. Turkey is also quite healthy for us. Both the white and dark meat contains many nutrients although dark meat does contain more fat. Use leftovers in a salad or as a lunchtime sandwich.

Preparation Time: approximately 15 minutes
Marinade Time: approximately 45 minutes
Cooking Time: approximately 26 minutes
Total Time: approximately 1 hour 26 minutes

Nutritional Information: (approximate amounts per serving)
Calories 243; Fat 6g; Saturated Fat 1g; Carbohydrates 10g; Protein 39g; Fiber 2g; Cholesterol 94mg; Sodium 159mg

Filed Under: Dinner Ideas, Health Concious, Kid Friendly, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Fried Lemon Coated Fish

May 24, 2010 By The Recipe Mom Leave a Comment
friedfish

What You Need:

1 1/2 C of flour, divided
1 tsp baking powder
3/4 tsp salt
1/2 tsp sugar
1 egg, beaten
2/3 C of water
2/3 C of lemon juice, divided
2 lbs. perch fillets
2 tbsp of canola oil

How to Make It:

Stir together 1 C of flour, the baking powder, salt and sugar.
In another bowl mix together the egg, water and 1/3 C lemon juice.
Pour the egg mixture into the flour mixture and stir until smooth.
Put the remaining flour in a shallow bowl.
Place the remaining lemon juice into a shallow bowl.
Dip the fish in the lemon juice, roll in the flour and coat in the flour egg mixture.
Pour the oil into a skillet.
Place the skillet over medium high heat and fry the fish a few at a time for 3 minutes per side or until the fish flakes easily with a fork.
Drain well on paper towel before serving.

Makes 5 servings

If you live in area where fish are abundant then you know that fried fish ranks at the top. This recipe gives you something a little different to look forward to. If you are new to the taste of fried fish this one is a great place to start. Use any of your favorite fish fillets such as fresh walleye fillets or cod fillets.

Filed Under: Dinner Ideas, Fish, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Lemon Oil Broccolini

May 20, 2010 By The Recipe Mom Leave a Comment
broccoli

What You Need:

1 lb. broccolini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp lemon zest, finely grated
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Place a saucepan of water over high heat and bring to a boil.
Place the broccolini into a steamer basket and place the basket over the boiling water.
Steam for 5 minutes or until the broccolini is fork tender.
Drain well and place into a serving bowl.
Place the lemon juice, oil, lemon zest, salt and pepper into a small bowl.
Whisk until well blended.
Pour the lemon oil over the broccolini and toss to coat.

Makes 4 servings

Broccolini is a little more tender and has a little sweeter taste than our well known broccoli. If you can’t find broccolini regular broccoli will work just fine. Adding the lemon oil gives this broccoli dish a little bit of a bite and makes it a perfect side dish with any meal.

Filed Under: Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Raisin Enriched Lemon Pudding

May 12, 2010 By The Recipe Mom 1 Comment

What You Need:

10 tbsp unsalted butter, softened and divided
1 C of sugar, divided
1/2 C of heavy cream
1 large egg, beaten well
1 1/2 C of flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 C of milk
1 tsp vanilla extract
1 tbsp cornstarch
1 tsp lemon zest, grated
1 C of cold water
2 tbsp lemon juice, fresh squeezed
1/8 tsp nutmeg
1/4 C of raisins

How to Make It:

Set the oven temperature at 350 degrees and allow the oven to preheat.
Butter the bottom only of a 9 inch square baking pan.
Beat 8 tbsp of the butter on low until light and fluffy.
Add 1/2 C of sugar and the cream and beat for 2 minutes.
Beat in the egg until blended in well.
Sift the flour, baking powder and salt together in a separate bowl.
Add the flour mixture to the butter mixture.
Pour in the milk and beat until blended together well.
Mix in the vanilla.
Transfer the pudding to the baking dish and bake 30 minutes or until firm.
Put the remaining sugar into a saucepan.
Add the cornstarch and lemon zest and stir to combine.
Stir in the water, place the pan over medium high heat and bring to a boil.
Lower the heat to medium low and cook 5 minutes, stirring constantly, until thickened.
Remove from the heat and stir in the lemon juice and butter until the butter has completely melted.
Fold in the nutmeg and raisins.
Pour the sauce over the top of the pudding just before serving.

Makes 4 servings

This pudding is an old New England favorite. The lemon sauce gives the pudding a light and nicely sweet taste. The raisins are optional and cinnamon can be used in place of the nutmeg if you prefer.

Filed Under: Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Top of the Morning Breakfast Scones

May 2, 2010 By The Recipe Mom 1 Comment
biscuits

What You Need:

4 C of flour
2 tsp baking powder
1/4 C of cold butter, diced
1 Tbsp lemon juice
1 2/3 C of milk

How to Make It:

Flour a baking sheet well and shake off any excess.
Heat the oven to 450 degrees.
Sift the flour and baking powder together in a mixing bowl.
Add the butter and using your fingers rub it into the flour until it forms fine crumbs.
Whisk together the lemon juice and milk and allow it to stand 1 minute or until thick.
Work the flour into the lemon mixture until it forms soft dough.
Knead the dough until it forms into a ball.
Roll the dough out on a floured surface to a 1 inch thickness.
Flour a cookie cutter and cut rounds out of the prepared dough.
Place the rounds onto the prepared baking sheet.
Brush the tops of each biscuit with milk.
Bake the scones for 20 minutes or until the tops are nice golden brown.

Makes 4 servings

These scones or biscuits as we know them are a great addition to any breakfast, lunch or dinner. Serve them with a little extra butter and jam on the side for budget friendly quick anytime bread.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 20 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 170; Fat 5g; Saturated Fat 3g; Carbohydrates 30g; Fiber 1g; Protein 6g; Sugar 2g; Cholesterol 11 mg; Sodium 338 mg

Filed Under: Breads and Muffins, Breakfast Foods, Breakfast Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Baked Lemon Surprise Pudding

April 21, 2010 By The Recipe Mom Leave a Comment
cakeinpan

What You Need:

1/4 C of butter
2 lemons, grated rind and juice only
1/2 C superfine sugar
2 egg, separated
1/2 C self rising flour
1 1/4 C of milk

How to Make It:

Lightly spray a 5 C baking dish with a non stick cooking spray.
Set the oven temperature to 375 and preheat.
In a bowl beat together the butter, lemon rind and sugar until fluffy.
Add the egg yolks and the flour and beat until all the ingredients are blended well.
Slowly beat in the lemon juice and milk until the mixture looks curdled.
Fold in the egg whites.
Pour the pudding into the prepared baking dish and place the dish in a slightly larger baking pan.
Fill the larger pan with just enough water to reach half way up the sides of the pudding dish.
Bake the pudding for 45 minutes or until the top has turned a golden brown.

Makes 4 servings

Such a simple to make budget friendly dessert that will have everyone thinking you worked on it all day. The lemon sauce they find under the sponge topping will be a surprise they ask for again and again.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 320; Fat 15g;’ Saturated Fat 8g; Carbohydrates 43g; Fiber .4g; Protein 7g; Sugars 34g; Cholesterol 126 mg; Sodium 145 mg

Filed Under: Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Baked Fish with Herb Coating

March 21, 2010 By The Recipe Mom Leave a Comment
bakedfish

bakedfishWhat You Need:

1/2 C herb stuffing mix, crushed very fine
2 T of margarine, melted
4 frozen fish portions
2 t lemon juice

How to Make It:

Allow the oven to preheat to 425 degrees.
Coat a rectangular dish with a non stick cooking spray.
Toss the stuffing mix and melted margarine together in a bowl.
Place the fish into the baking dish and drizzle with the lemon juice.
Spoon the stuffing over the top of the fish.
Bake the fish 18 minutes or until it flakes easily with a fork.

Makes 4 servings

Any type of frozen fish will work in this recipe. If you have a favorite stuffing mix other than herb try it to see how it tastes. Try adding a little Parmesan cheese to the stuffing mix before tossing it with the butter.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 18 minutes
Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)

Calories 183; Fat 9g; Saturated Fat 4g; Carbohydrates 6g; Fiber 1g;
Protein 18g; Cholesterol 76 mg; Sodium 401 mg

Filed Under: Brunch Ideas, Dinner Ideas, Fish, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes Tagged With: , , , , , , ,

Red Peppers and Pearl Barley Bake

February 7, 2010 By The Recipe Mom Leave a Comment
redpeppers

redpeppersWhat You Need:

1 C vegetable broth
1/2 C of pearl barley
2 C feta cheese, crumbled
5 garlic cloves, minced
1/2 C roasted red peppers packed in oil
1 red bell pepper, cored, seeded and cut in strips
1 T of lemon juice
4 Portobello mushrooms, sliced thin
3 C of spinach, roughly chopped

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat a cast iron or oven proof Dutch oven with a non stick cooking spray.
Pour the broth into the pan.
Add the barley, stir and smooth into an even layer.
Spread the cheese over the barley.
Place the garlic, roasted red peppers and bell pepper strips into the pan.
Dribble the lemon juice over the other ingredients.
Place the mushrooms into the pan.
Add as much spinach to the pan as you fit and still have a tight fitting lid.
Cover the pan and place in the oven for 45 minutes or until the barley is tender.

Makes 4 servings

The sweet addition of both roasted and fresh peppers along with the salty feta cheese makes for a delicious side dish. Serve this dish with white fish, seafood, chicken or even pork.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 461; Fat 25g; Carbohydrates 36g; Cholesterol 80 mg; Sodium 143 mg; Protein 35g; Fiber 6g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , ,
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