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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: , , , , , , , , , , , ,

Grilled Orange Salsa Steak

May 29, 2010 By The Recipe Mom Leave a Comment
grilledsteak

What You Need:

1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt

How to Make It:

Put the soy sauce and 1/4 C of the green onions into a large sealable bag.
Add the lime juice, brown sugar, hot sauce and garlic, seal the bag and shake to blend.
Place the steak into the marinade, seal the bag and turn to coat.
Refrigerate at least 2 hours, turning the bag occasionally to keep the meat well covered.
Preheat the grill to medium heat.
Remove the steak from the marinade, place it on the grill and discard the marinade.
Grill the steak for 5 minutes.
Turn the steak and grill for 5 minutes longer or until the internal temperature reaches 160 degrees for a medium done steak.
Cool the steak and slice across the grain.
Place the remaining ingredients into a mixing bowl and stir until blended together well.
Sever the salsa over the slices of steak.

Makes 4 servings

The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade gives you a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.

Filed Under: Beef, Dinner Ideas, Grilled, 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: , , , , , , , , , , ,

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: , , , , , , , , , , , ,

Raspberry Jam Shortbread Tart

May 1, 2010 By The Recipe Mom 1 Comment
rasptart

What You Need:

1 prepackaged shortbread crust
2 Tbsp raspberry jam
2 eggs
2 egg yolks
1/2 C of sugar
1/2 C of butter, melted
1 lemon, grated rind only
2 drops of almond extract

How to Make It:

Set the oven to 400 degrees and allow it to preheat.
Lay the crust into a pie plat and prick the bottom only with a fork.
Spread the jam over the crust.
Whisk together the eggs, yolks and sugar until pale and thick.
Stir in the butter, lemon and extract until well blended.
Pour the mixture over the top of the jam.
Bake the tart for 30 minutes or until golden brown.

Makes 6 servings

This is a great budget dessert because it uses ingredients most of us already have on hand. You can make it even more budget friendly by using your own homemade shortbread crust. Use whatever type of jam you have on hand in place of the raspberry.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 417; Fat 20g; Saturated Fat 2g; Carbohydrates 56g; Fiber 0g; Protein 9g; Sugar 36g; Cholesterol 215 mg; Sodium 226 mg

Filed Under: Desserts, Kid Friendly, Recipe Cards, Recipes, Tarts 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: , , , , , , , , , , ,

Lemon Topped Berries

April 19, 2010 By The Recipe Mom Leave a Comment
berries

What You Need:

4 egg yolks
1 Tbsp lemon extract
1/4 C caster sugar
4 C of mixed fresh berries

How to Make It:

Whisk together the egg yolks, lemon extract and sugar in a small mixing bowl.
Place the bowl into a pan and fill with hot water just to top of the bowl.
Whisk the lemon sauce until pale and thickened.
Divide the berries between four oven proof custard cups.
Spoon the sauce over the berries.
Broil the berries for 1 minute in a preheated broiler or until the tops just begin to brown.

Makes 4 servings

This is a great budget side dish to make with the last of those summer berries. Use whatever types of berries you have just a handful of. Those ones you need to use up before they go bad. The whole family will enjoy it. Top each bowl of berries with a dollop of whipped cream and a mint leaf and serve as a great summertime dessert.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 1 minute
Total Time: approximately 11 minutes

Nutritional Information: (approximate values per serving)
Calories 235; Fat 6g; Saturated Fat 2g; Carbohydrates 27g; Fiber 1g; Protein 4g; Sugar 27g; Cholesterol 202 mg; Sodium 18 mg

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

Lemon Garlic Salmon and Vegetables

February 5, 2010 By The Recipe Mom Leave a Comment
salmon

salmonWhat You Need:

4 scallions, chopped
1 1/4 lb. salmon fillet
2 t olive oil
1/2 t salt, divided
1/4 t of pepper, divided
3 garlic cloves, sliced thin
1 lemon, sliced thin
10 whole fresh dill sprigs, divided
10 red potatoes, sliced thin
4 carrots cut into strips
1 zucchini, cut into sticks
2 celery stalks, sliced
1 cucumber, cut into sticks

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Lightly grease the inside and lid of an oven proof Dutch oven pan.
Spread the scallions over the bottom of the pan.
Drizzle the salmon fillet with the oil and sprinkle it evenly with half of the salt and pepper.
Place the fillet, skin side down, over the scallions.
Layer the garlic, lemon slices and half of the dill sprigs over the salmon.
Spread the potatoes, carrots and celery out evenly in the pan.
Place the cucumber sticks over the top.
Add the remaining dill sprigs and sprinkle with the remaining salt and pepper.
Cover tightly and bake 40 minutes or until the salmon flakes easily with a fork.

Makes 4 servings

If you prefer a richer flavor add 3 or 4 pats of butter to the salmon instead of using the olive oil. Adding the olive oil to the fillet will result in a less flavorful fillet.

Preparation Time: approximately 30 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 407; Fat 13g; Carbohydrates 46g; Cholesterol 70 mg; Sodium 113 mg; Protein 30g; Fiber 6g

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

Orange Cranberry Yuletide Tea

December 1, 2009 By The Recipe Mom Leave a Comment
teawithlemon

teawithlemonWhat You Need:

4 quarts of water
1 1/2 C of sugar
6 cinnamon sticks
8 C of cranberry juice
4 C of orange juice
1/3 C of lemon juice

How to Make It:

Pour the water into a Dutch oven pan and place over low heat.
Add the sugar and stir until the sugar is dissolved.
Add in the cinnamon sticks and adjust the heat to high.
Bring the water mixture to a quick boil then reduce the heat to low.
Cover the pan and simmer 25 minutes, stirring occasionally.
Remove the cinnamon sticks and discard.
Stir in the cranberry, orange, and lemon juices until well blended.
Serve warm with a cinnamon stick and a slice of orange or lemon in each cup.

Makes 32 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 25 minutes
Total Time: approximately 30 minutes

A warm cup of tea will liven up your Christmas celebration. The bit of citrus in this cinnamon laced cranberry tea gives it a little spark. Pour it into a crock pot on low temperature to keep the tea warm and tasty all day long.

Filed Under: Drinks and Smoothies, Recipe Cards Tagged With: , , , , , ,
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