Archive for the ‘Lemon Peel/Lemon Zest’ Category

Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

bacon-wrapped-salmon-with-broccoli-and-mashed-potatoes
Recipe & picture courtesy of Rachael Ray

Serves 4

  • 2 pounds small red-skinned or yukon gold potatoes
  • Salt
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • A few sprigs thyme
  • One 3-inch piece lemon peel
  • Pepper
  • Four 6-ounce salmon fillets, skinned
  • 4 slices black-pepper bacon
  • 1 head broccoli, cut into spears
  • One 1-inch piece fresh ginger, peeled and grated
  • 2 cloves garlic, peeled and grated
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 2 pinches crushed red pepper
  • 1/4 cup pure maple syrup
  • 2 tablespoons tamari (dark soy sauce)
  1. Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
  2. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
  3. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
  4. On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
  5. In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

**Personal Review: No Review Yet**

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Pistachio-Crusted Pork Chops

pistachio-crusted-pork-chops
Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 10 min
Cook Time: 25 min

  • 1/2 cup shelled pistachios
  • 1 clove garlic
  • 1 teaspoon grated lemon peel
  • Salt
  • 1/4 cup breadcrumbs
  • Pepper
  • Four 1-inch-thick pork chops
  • 1 large egg, beaten
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  1. Preheat the oven to 400°. Using a food processor, finely grind the nuts, garlic, lemon peel and 1/2 teaspoon salt. Transfer to a shallow bowl; whisk in the breadcrumbs.
  2. Season the pork chops with salt and pepper. Dip each chop into the egg, then coat with the nut mixture; transfer to a baking sheet.
  3. In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes on each side; return to the baking sheet. Drizzle with olive oil and bake until an instant-read thermometer inserted into the center registers 140°, about 20 minutes.

**Personal Review: No Review Yet**

Lemon Cream Chicken with Champagne Risotto and Asparagus


Recipe & picture courtesy of Rachael Ray

TWO SERVINGS

  • 3 cups chicken broth
  • 5 tablespoons extra-virgin olive oil (EVOO)
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup arborio rice
  • Salt and pepper
  • 1 split champagne or sparkling wine
  • 3/4 cup heavy cream
  • One 3-inch piece peel and juice of 1 lemon
  • 1 pinch cayenne pepper
  • 2 skinless, boneless chicken breast halves
  • 1/8 pound sliced pancetta, chopped
  • 1 small bunch asparagus, cut on an angle into 1-inch pieces
  • 1 large shallot, thinly sliced
  • 1/2 cup grated parmigiano-reggiano cheese
  • 3 to 4 sprigs thyme, leaves stripped and chopped
  1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
  2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
  3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel and cayenne over medium-low heat until slightly reduced, about 15 minutes.
  4. Meanwhile, season the chicken breasts with salt and pepper. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
  5. In the nonstick skillet, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
  6. To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.

**Personal Review: No Review Yet**

Raspberry-Nut Sundaes


Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 8 servings

  • 1/2 cup butter
  • 1/2 cup packed light brown sugar
  • 1-1/2 cups fresh raspberries
  • 2/3 cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
  • 1 tsp. finely shredded lemon peel
  • 2 pints vanilla ice cream and/or raspberry sorbet.
  1. In a large skillet melt butter; stir in brown sugar until melted. Cook, stirring frequently, over medium heat until boiling. Reduce heat to medium-low. Cook and stir for 1 minute. Remove from heat. Add raspberries, nuts, and lemon peel; stir very gently to coat.
  2. Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately.

**Personal Review: No Review Yet**

Jerk Pork Cheeseburgers with Green Apple Slaw


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 35 min
Cook Time: 20 min

  • 2 granny smith apples, peeled, grated and patted dry
  • Grated peel of 1 lemon plus 1 1/2 tablespoons juice
  • 1/2 cup mayonnaise
  • 1/3 cup chopped chives
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Jamaican jerk seasoning, such as McCormick
  • 1 1/2 pounds ground pork
  • 8 slices applewood smoked bacon
  • 4 ounces smoked cheddar cheese, thinly sliced
  • 4 kaiser rolls, split and toasted
  1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
  2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
  3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over mediumhigh heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
  4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

**Personal Review: No Review Yet**

Strawberry Cheesecake Smoothie


Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

  • 1/4 cup boiling water
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 3 ounces cream cheese
  • 1/2 teaspoon pure vanilla extract
  • 2 cups frozen strawberries
  1. Using a blender, mix the boiling water, sugar and lemon peel until the sugar is dissolved, about 15 seconds. Add the cream cheese and vanilla and blend until smooth. Add the frozen strawberries and blend on high speed until slushy, about 30 seconds.
    **Tip: Garnish with crushed graham crackers**

    **Personal Review: No Review Yet**

Creamy Parsley and Pistachio Fettuccine


Recipe & picture courtesy of Rachael Ray

Serves 4

  • Salt
  • 1 pound fettuccine pasta
  • 3/4 cup heavy cream
  • Grated peel and juice of 1 lemon
  • 1 cup packed flat-leaf parsley leaves
  • 1/3 cup grated Parmigiano-Reggiano cheese (a generous handful)
  • 1/4 cup shelled natural pistachio nuts, lightly toasted
  • 1 large clove garlic, grated or finely chopped
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • Pepper
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
  2. While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat.
  3. Using a food processor, puree the parsley, cheese, nuts and garlic. Mix in the lemon juice. With the machine on, blend in the EVOO until combined.
  4. Place the pesto in a large pasta bowl; season with salt and pepper. Stir in the hot cream mixture, add the pasta and toss.

**Personal Review: No Review Yet**