mediterranean baked cod recipe with lemon and garlic

mediterranean baked cod recipe with lemon and garlic

tips.gardening.com    March 06, 2019   

 This easy Greek-style baked cod recipe has quickly become a regular on my dinner rotation! A handful of Mediterranean spices plus a mixture of lemon juice, olive oil, and garlic, give it glorious flavor. See video & suggestions for what to serve along!

 It feels like I’m always recommending this Lebanese rice with vermicelli, but it makes the perfect bed for this lemony baked cod. Keep the Greek theme going by adding a side of traditional Greek salad. Or, for a heartier salad option, try this Mediterranean chickpea salad with eggplant.

INGREDIENTS

1.5 lb Cod fillet pieces (4-6 pieces)

5 garlic cloves, peeled and minced

1/4 cup chopped fresh parsley leaves

Lemon Juice Mixture 

5 tbsp fresh lemon juice

5 tbsp Private Reserve extra virgin olive oil

2 tbsp melted butter

For Coating

1/3 cup all-purpose flour

1 tsp ground coriander 

3/4 tsp sweet Spanish paprika

3/4 tsp ground cumin

3/4 tsp salt

1/2 tsp black pepper

INSTRUCTIONS
Preheat oven to 400 degrees F.
Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.

Lemon Meringue Pie Cannoli

Lemon Meringue Pie Cannoli

tips.gardening.com    March 03, 2019   

Steps
1. Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
2. Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes.
3. Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely.

 4. Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag.
5. Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.
6. If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

Ingredients :
1box (14.1 oz) Pillsbury™ Refrigerated Pie Crust, thawed
1egg
1teaspoon water
3/4cup lemon curd
1/2cup marshmallow fluff
1cup frozen whipped topping, thawed
Optional, 1 teaspoon lemon zest

CREAMY LEMON SQUARES

CREAMY LEMON SQUARES

tips.gardening.com    March 03, 2019   

 FOR THE CRUST:
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

How to make it :
Preheat oven to 350F / 180C degrees.
Brush a square baking dish with melted butter.
Crush graham crackers
Then add in sugar and butter and blend to mix.
Press mixture into bottom of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.

TO MAKE THE FILLING:
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

tips.gardening.com    March 02, 2019   

 

Ingredients

• 1 1/2 lbs large (21/25) shrimp peeled and deveined*
• 2 Tbsp dry white wine or chicken broth
• 4 tsp minced garlic (4 cloves)
• 2 tsp lemon zest
• Salt and freshly ground black pepper
• 6 Tbsp butter diced into small cubes
• 1 1/2 Tbsp fresh lemon juice
• 2 Tbsp chopped fresh parsley
• 1 lb medium thickness asparagus woody ends trimmed

Instructions
Preheat a grill to medium-high heat (about 400 - 425 degrees). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.

EASY MOIST LEMON BUNDT CAKE

EASY MOIST LEMON BUNDT CAKE

tips.gardening.com    February 27, 2019   

 I love lemon desserts in the spring!  The flavor and bright yellow color make me happy.  This lemon bundt cake is really easy to make.  It is nearly from scratch and drizzled with lemon cream cheese frosting, lemon glaze, and white chocolate.  This is a super moist cake and it will disappear quickly!  I have posted this recipe before but I’ve improved the frosting and wanted to share the update!

Preheat your oven to 350 degrees and prepare a 10 or 12 cup Bundt pan by making sure it is well greased.  I want to share how I grease my bundt and cake pans so that my cakes never, never stick.  If you beat together equal amounts of shortening, vegetable oil and flour it creates the perfect non-stick concoction.  If you want to just try it for this recipe I would just mix up 1 Tbs. shortening, 1 Tbs. veg. oil, and 1 Tbs. flour.  Beat it until it is well mixed and brush in the pan liberally with a basting brush.

 Mix the batter together according to the recipe directions.    Pour the batter in the prepared bundt pan and bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool in the pan for 30 minutes before turning out onto a wire rack to cool completely.  Place the cooled lemon bundt cake on a cake platter.


In a small mixing bowl beat the cream cheese and butter together until smooth.  Add the fresh lemon juice and a tiny bit of yellow food color.  At first this is going to seem like not enough frosting but it will be.  The easiest way to drizzle this over the bundt cake is to put the cream cream frosting in a disposable frosting bag and pipe it over.

INGREDIENTS
LEMON BUNDT CAKE
1 (15.25 oz) pkg. Lemon Cake Mix
1 (3.9 oz.) pkg. Instant Lemon Pudding Mix
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Large Eggs
1/2 Cup Water
LEMON CREAM CHEESE ICING
1 1/2 oz Cream Cheese (softened)
1 Tbs. Butter (softened)
1/2 Cup Powdered Sugar
2 Tbs. Fresh Lemon Juice
Lemon Glaze
1/4 Cup Powdered Sugar
2 Tbs. Fresh Lemon Juice
White Chocolate
6 oz White Chocolate Chips

INSTRUCTIONS
LEMON BUNDT CAKE
Preheat the oven to 350 degrees.  Prepare a 10 cup bundt pan by making sure it is well greased.  (See my post for this recipe for a great tip on how to do this).
In a mixing bowl, whisk together the cake mix and the pudding mix.
Add the sour cream, veg. oil, eggs and water.  Mix well.  Pour into the prepared bundt pan.
Bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool at least 30 minutes in the pan before turning out onto a cooling rack.  Cool cake completely.
LEMON CREAM CHEESE ICING
Beat the cream cheese and butter until well combined.
Beat in the powdered sugar.
Add the lemon juice and 1 Tbs. Milk.  After beating well, if you feel you would like the icing a little thinner then add a little more milk.  Drizzle over the completely cooled bundt cake.
Lemon Glaze

Whisk the ingredients for the glaze together and drizzle it over the bundt cake.
White Chocolate

Melt the white chocolate chips and drizzle over the bundt cake.  I find it is easiest for me to melt the white chocolate and quickly put it in a disposable frosting bag to drizzle it the way I want.

Lemon Creme Brulee

Lemon Creme Brulee

tips.gardening.com    June 11, 2018   

This post and recipe was created for #EasterSweetsWeek!  I did receive samples by some of the sponsor companies but opinions are 100% mine.

Just in time for Easter is this Lemon Creme Brulee (or for that matter Mother’s Day, birthdays or any celebration).  Just one bite of this heavenly lemony treat, will have you and your guests asking for more (and the recipe!)  While it looks all fancy smancy like you slaved all day, it really couldn’t be simpler to make.  So when those compliments come your way, just smile and say thanks!

There are just a couple days until Easter and if you are a lemon lover like me, you might also be interested in making a couple other of my favorite desserts.  These mini lemon bundt cakes would also impress on your dessert table and lemon hand pies would be a good idea too.  I’m also participating in this year’s Easter Sweets Week.  You will see below some other recipes to try and a giveaway.  One of this year’s sponsors was Microplane and they sent me a zester and a citrus reamer.  Dixie Crystals provided the sugar that I used on top and torched to get that crunchy topping.

I hope you have a fantastic holiday!!

INGREDIENTS :

4 egg yolks

2 tablespoons sugar

2 cups heavy cream

2 teaspoons lemon zest

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

6 tablespoons sugar for topping

DIRECTIONS :

Preheat oven to 350

Place sugar and lemon zest in a large mixing bowl and work them together so that the sugar becomes fragrant.

Add in the egg yolks and use a whisk to combine and no lumps remain.

Whisk in the heavy cream, vanilla extract and fresh lemon juice.  Mix until well combined

Place 4 six ounce ramekins on a baking dish with a rim

Divide the mixture into ramekins so they are 3/4 cups full.

Boil 4 cups water and pour the water in baking dish so that it comes up half way on the ramekins

Carefully place in oven and bake for about 30 minutes

The centers should be set but have a slight jiggle to them

Remove from oven and carefully remove each ramekin onto a cooling rack.

Cool until room temperature and then chill in refrigerator

When you are ready to serve, sprinkle about 1 to 1 1/2 tablespoons on each ramekin

Use a kitchen torch to melt the tops and sugar turns golden brown

Serve immediately

by Deb Attinella

RECIPE NOTES :

For the step with adding the water, I place my cookie sheet on the rack in oven and carefully pour water in then bake.

CHICKEN IN LEMON BUTTER CAPER SAUCE

CHICKEN IN LEMON BUTTER CAPER SAUCE

tips.gardening.com    May 27, 2018   

Stop what you are doing right now and put this on your menu tonight. This was THE BEST thing I've eaten in recent memory - at home or in a restaurant.

I've had this on my list of things to make since we went down to Destin at Thanksgiving. We had dinner at Ocean Club, one of my favorite places, and I had their chicken in lemon butter caper sauce. It was so delicious. I seriously considered licking my plate. It was the best thing I had eaten in a restaurant in years.

This recipe is just as good as the chicken at Ocean Club. I couldn't believe that I made this at home for pennies on the dollar. Now, this is not a low-cal dish. This dish should be saved for a special occasion. I take the "Sideways" philosophy on special occasions - When you make this dish, that's the special occasion. Now go make it!.

INGREDIENTS:

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil
8 oz angel hair pasta, cooked and drained

Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion
2 garlic cloves, minced
1⁄3 cup Pinot Grigio (I used Cavit)
3 Tbsp fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed

INSTRUCTIONS:
Chicken
Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce
Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.
To Serve
Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.

Lemon Herb Roasted Potatoes

Lemon Herb Roasted Potatoes

tips.gardening.com    February 23, 2017   

Ingredients:

1 lb baby potatoes

Oil Mixture:

1/4 cup olive oil
2 tablespoons melted butter
3 cloves garlic, minced
1 tablespoon chopped Italian parsley leaves
1 tablespoon lemon juice
1 tablespoon honey
Scant 1/4 teaspoon salt
3 dashes ground black pepper