Lemons | I Can Cook That

Grilled Zaatar Chicken

Although some may think this is in bad form, hosting friends is when I love to try out new recipes. Luckily, I get more hits than misses, but it’s always fun to experiment with friends who are up for the adventure.

So when we recently hosted a bunch of friends at our house for the weekend, I decided to try this Grilled Zaatar Chicken recipe. I love a good prep ahead recipe (and a good On the Grill recipe!) so that I can get a bunch of things done ahead of time, and this Grilled Zaatar Chicken tastes best when allowed to marinate overnight.

If you’re unfamiliar with za’atar, it is a Middle Eastern spice blend. The ingredients in the blend can vary, but the blend I used, Pereg Za’atar (paid link), contains quinoa flour, coriander, olive oil, hyssop (a mint-like herb that has a slight bitterness to it), parsley, salt, and sour salt.

Ingredients (makes 4-6 servings):

Marinade:

1/2 cup whole plain Greek yogurt
1/4 cup fresh cilantro leaves, chopped
1 tablespoon fresh oregano leaves, chopped
6 garlic cloves, pressed (paid link) or minced
the zest of 1 lemon
3 tablespoons olive oil
1 1/2 tablespoons za’atar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2-3 lbs boneless, skinless chicken thighs

Yogurt Dip:

1/2 whole plain Greek yogurt
1 garlic clove, pressed (paid link)
the juice of 1 lemon
1/4 teaspoon za’atar (I used Pereg Za’atar – paid link)
salt and pepper, to taste

Other, for serving:

olive oil
the juice of 1 lemon

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Lemon Crinkle Cookies

Is it possible to have a crinkle cookie obsession? This time around, I am here to share a citrusy version: Lemon Crinkle Cookies!

My mom absolutely loves all things citrus, so I try to create new lemon treats for her each Mother’s Day.

These Lemon Crinkle Cookies pack a lemony punch, balanced nicely with the sweetness of the powdered sugar.

Ingredients:

1 cup (2 sticks) butter, softened
2 cups sugar
2 large eggs, at room temperature
the juice and zest of one lemon
1 teaspoon almond extract (can substitute vanilla extract)
2 teaspoons lemon extract
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon salt
2 cups confectioner’s sugar

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Honey Ginger Lemonade

I’m still trying out some recipes for my sister’s upcoming baby shower, which is going to be bumble bee themed. I’m working on making a beehive cake and have already determined a batch cocktail with honey to serve. Because it is a baby shower, it seemed only appropriate to also serve an alcohol-free beverage. After testing a few versions, this recipe for Honey Ginger Lemonade the perfect nonalcoholic drink for my sister to enjoy!

This recipe has just four ingredients and feels special enough for a baby shower or other celebration!

Ingredients:

6 cups water, divided
1 cup honey
1/4 cup fresh ginger, peeled and roughly chopped
1 1/2 cups fresh lemon juice (about 8-10 lemons)

Continue reading Honey Ginger Lemonade

Bees Knees Batch Cocktail

I am in full preparation mode for my sister’s upcoming baby shower. We are doing a honeybee theme, I’ve been working on a beehive cake, honeycomb decorations, and honey-filled beverages, including this Bees Knees Batch Cocktail.

The Bee’s Knees is a Prohibition-era cocktail made with gin, lemon juice, and honey simple syrup. This batch cocktail version adds lemon seltzer to make it more of a sip-able day cocktail with a little bit of fizziness.

Ingredients (makes 20 servings; multiply/divide as needed):

3/4 cup water
1 cup honey
2 cups fresh lemon juice
1 (750 ml) bottle gin
1 (1 L) bottle lemon seltzer

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Homemade Smoked Salmon Board

Note: I was sent an affiliate box of Oshēn Salmon’s Date Night Box in order to make this Homemade Smoked Salmon Board post. Opinions are mine alone.

You know I love a good appetizer board, especially this time of year. Charcuterie and cheese boards have always been my go-to for guests, largely because I can keep most ingredients on hand, so it makes it easy to throw something together. (I totally have an entire drawer in my fridge dedicated to cheese, so yeah, I’m usually prepared for an impromptu cheese board.)

But, as we’ve seen in recent years, boards have expanded quite a long way from your traditional charcuterie boards. So when Oshēn Salmon reached out with some awesome sounding recipes, including one for a homemade hot smoked salmon, my mind when right to making a Smoked Salmon Board.

Before I jump into the recipe, I wanted to share a bit about Oshēn Salmon. Oshēn Salmon is a salmon delivery company serving sustainably raised salmon to consumers nationwide in eco-friendly packaging.

Oshēn arrives seven days fresher than any retailer, which is a huge plus in my book!

The team behind Oshēn set out to reframe the salmon-in-a-box concept into something more meaningful and aspirational. Everything from the packaging to the sustainable aquaculture practices, Oshēn’s mission is to lead the industry toward a cleaner environment for all.

Back to the board! This Homemade Smoked Salmon Board is inspired by the impressive spread my in-laws tend to lay out for holiday breakfasts. Instead of a breakfast spread to layer on bagels, this version is more appetizer-like, perfect for brunch or as a party app. Also, instead of store-bought smoked salmon, I made my own hot smoked salmon, using Oshen Salmon’s recipe. The best part is you can make it right in your oven, no smoker needed!

Ingredients:

Hot Smoked Salmon:

2 pounds fresh salmon fillets (Oshen Salmon’s Date Night Box is the perfect size for this)
2 teaspoons salt
½ teaspoon ground pepper
2 tablespoons brown sugar
3 tablespoons liquid smoke

Smoked Salmon Board:

1/2 red onion, thinly sliced
1 plum tomato, thinly sliced
1/2 cucumber, thinly sliced
1/4 cup cream cheese
1/4 cup hummus, such as everything bagel hummus (optional)
1 tablespoon capers, drained
1 lemon, cut into wedges, for the salmon
1/2 cup bagel chips
2 slices marble rye, cut into eighths

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Herb Rice with Peas Prosciutto and Ricotta

Warmer weather is nearly here, and we can all use more recipes that won’t heat up the whole house. This recipe for Herb Rice with Peas Prosciutto and Ricotta is largely a no-cook recipe – you only have to make the rice!

Ideally, you can use day old rice so there is no stove use at all, but I personally have a hard time thinking a day ahead for a meal, so I wrote the recipe below to be made all in the same day. Feel free to make the rice the night before, refrigerate, and assemble everything the night you plan on having this for dinner for a quick and easy make ahead meal.

I adapted this recipe slightly from a New York Times Cooking recipe from Emily Nunn.

Ingredients:

1 (10 oz) bag frozen peas
1/2 cup olive oil
the zest and juice of 2 lemons
1/4 teaspoon red pepper flakes
1/2 a red onion, halved
4 cups water
2 cups white rice
salt, to taste
1/2 cup lightly packed fresh basil
1/2 cup lightly packed fresh mint
1/4 cup lightly packed fresh parsley
~5 fresh chives
3-4 oz fresh ricotta
18 slices prosciutto (omit to make vegetarian)
black pepper, to taste

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Lemon Blueberry Drop Scones

Lemon and blueberry is such a solid combination. I’ll basically eat any baked good with those two flavors together, which might be why I already have shared a lemon blueberry pancake, cupcake, and icebox cake on here already! So when I saw a recipe for Lemon Blueberry Drop Scones on Taste of Home, I wanted to try them. I messed with the method of their recipe and adding a bit more lemony goodness through lemon extract because I really wanted that flavor to come through.

These are super easy and rustic looking scone recipe. The more misshapen they are, the better they look!

Ingredients:

Scones:

1/4 cup butter, melted
1 cup lemon flavored yogurt
1 large egg, at room temperature
the zest of 1 lemon
1 teaspoon lemon extract (paid link)
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries

Glaze:

1/2 cup powdered sugar
the juice of 1/2 a lemon

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Slow Cooker Spiced Blueberry Plum Butter

This may sound silly, but I woke up a few days ago and realized that summer is nearly over, and I had not canned anything! Blueberries have been particularly lovely this year, so I wanted to make a fruit butter using them as the main ingredient. I added in some plums I had and then spiced them with some autumnal flavors to mark the impending change of seasons.

The result is this Slow Cooker Spiced Blueberry Plum Butter!

Fruit butter is a jam-like product that doesn’t use any pectin, so it spreads easier than a normal jam or jelly. Fruit butters are best made by cooking the fruit low and slow, so a slow cooker is the perfect tool to make them! Although you are using a slow cooker, this recipe does require you to stir it every now and then, so you still have to stay close by.

I adapted this recipe from Food in Jar’s recipe for Slow Cooker Blueberry Butter. There are a few tools I find super helpful when canning, so I will link to those throughout this recipe, in case you wanted to know what I use.

Ingredients (makes about 5 pints, or 10 half pint jars):

6 pints blueberries
8 plums, quartered, pits removed
3 cups sugar
the juice and zest of 2 lemons
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cardamom

Continue reading Slow Cooker Spiced Blueberry Plum Butter

Earl Grey Madeleines

Note: This post is sponsored by Adagio Teas. Opinions are mine alone.

I’m excited to share this recipe for Earl Grey Madeleines, plus an easy suggestion for a personalized gift option for tea lovers!

My sister is getting married later this year so I have been immersed in all things bachelorette, shower, and wedding over the last few months. Her bridal shower is coming up soon, so naturally, I have been thinking of different gift options to help celebrate my sister. I love a good themed gift that adds a bit of personalization, so I was thrilled when Adagio Teas contacted me recently about doing a post highlighting some of their awesome products.

Adagio’s website has an impressive number of loose teas, plus teaware, pantry items, and gift selections that can be easily curated into the perfect gift. I was immediately drawn to a 20oz Particle Teapot that is just the right size to brew tea for two. The enameled glazed iron pot is both a kettle and teapot, and includes a stainless steel infuser basket so you can steep the tea leaves right in the pot.

I scrolled through their extensive tea selection and chose a random assortment of sample sized teas so that I could include a bunch of different types in my gift for my sister. Naturally, I picked up a few for myself as well, including Earl Grey Bravo, a blend of artisan black tea from Sri Lanka, flavored with bergamot.

It probably goes without saying that I wanted to make something that would go well with the teapot and teas, so I decided to make these yummy Earl Grey Madeleines, using Earl Grey Bravo and raw honey from Adagio.

My family loves quite a range of tea, but Earl Grey is definitely a favorite of ours, so I wanted to incorporate that into the gift.

My sister is having a display shower, where gifts will not be wrapped, so I packaged them up in a large cookie jar, along with the teapot and a few sample sized teas, including Peach Oolong, Buddha’s Dream, 40 Winks, and, of course, Earl Grey Bravo.

Ingredients (makes 2 dozen madeleines):

2 cups cake flour (or all purpose flour and cornstarch, directions here)
1 tablespoon baking powder
3 tablespoons honey
1 cup unsalted butter (2 sticks)
3/4 cup plus 1 tablespoon granulated sugar
the zest of 2 lemons
1 tablespoon loose Earl Grey tea, finely chopped
3 eggs plus 1 egg white, at room temperature
5 tablespoons milk, at room temperature
cooking spray
confectioners sugar, for dusting, if desired

note: you’ll need a madeleine pan to make these.

Continue reading Earl Grey Madeleines

Pan Seared Lingcod with Wilted Spinach

Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.

I’m back with another post using my Sitka Salmon Share! This recipe for Pan Seared Lingcod with Wilted Spinach uses Lingcod, which is a lean white fish native to the North America west coast. It has a mild flavor similar to halibut or cod so it’s very versatile.

I adapted this recipe from one on Sitka Salmon Share’s recipe website. The original recipe served this over mashed potatoes, but I went with a cauliflower puree instead. (To read more about Sitka Salmon Shares and get a promo code for a premium share, check out my other post.)

Ingredients:

2 tablespoons olive oil, divided
5 ounces spinach leaves
salt and pepper, to taste
2 (6 to 8 oz) pieces lingcod
1 tablespoon cornstarch
2 tablespoons butter
1 small shallot, finely chopped
2 tablespoons chopped roasted pistachios
1 lemon, divided
1 tablespoon chopped fresh parsley, plus more for garnish
cauliflower puree

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Salmon Bean Salad

Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.

I’m excited to share this recipe for a yummy Salmon Bean Salad, but I’m even more excited to tell you about Sitka Salmon Share! This responsible caught seafood company is one you can feel good about purchasing their high quality products. (You can check out my other Sitka Seafood posts here as I post them, because there will be plenty more!)

What are Sitka Salmon Shares?

Sitka Salmon Share is a community supported fishery (CSF) seafood delivery that allows you to get great quality seafood delivered right to your door. You can choose from four different options (Premium Sitka Seafood Share, Sitka Seafood Share, Sitka Salmon Share, and Sitka White Fish Share), which range from 3 to 9-month intervals. Each share includes a specific selection of the species that Sitka harvests, such as wild Alaskan king salmon, sockeye salmon, Coho salmon, keta salmon, lingcod, black bass, sablefish (black cod), Pacific cod, yelloweye, rockfish, spot shrimp, Dungeness crab, albacore tuna, and halibut.

You can either pay for your share in full at the beginning of the season or spread out your payments through monthly installments. Prices range from $18 to $28 per pound, depending on the species you choose and the quantity you buy (with free shipping).

How Sitka Salmon Shares Works:

One of Sitka’s 20 fishermen-owners or partner fishermen then catch your fish. The fishermen meticulously catch and handle each fish with care virtually unheard of in the world of large factory boats and corporate-owned fish farms. The seafood is filleted and cut into portions of about half a pound to a little over a pound. Each fillet is then blast-frozen to -60 degrees Fahrenheit before being shipped to the Midwest where it is individually vacuum-sealed.

Every month during fishing season, you will get a box of wild Alaskan seafood hand-delivered right to your door! In keeping with the company’s guiding principles, Sitka Salmon Shares returns 1 percent of all CSF-related revenue back to fisheries conservation and habitat protection efforts, and they pay to offset all carbon that is released in our Alaska-to-Midwest distribution system. The fishermen-owners receive a fairer wage for a day’s work, and the company works to make the entire system more transparent and accountable, from the moment your fish is caught to the moment you sit down with your friends and family to enjoy the best fish you’ve ever tasted. Also, the packaging is almost entirely recyclable, including the insulation!

Discount code to receive $25 off your first Sitka Salmon Share Box:

To get the word out, I received two affiliate boxes to check out their products. Even better, Sitka has given me a discount code to share with everyone so you can try out their delicious seafood as well! Use ICCTFish when registering for a Premium share and receive $25 off!

This recipe for Salmon Bean Salad is made with Sitka’s Coho salmon, which has such a wonderful flavor that it needs very little other components to make a delicious meal! It is a simple meal that delivers on flavor, and it is perfect for lunch or dinner!

Ingredients (serves 2):

Salad:

1 lb coho salmon, like Sitka Coho Salmon, defrosted overnight in your fridge
salt and pepper, to taste
1 tablespoon olive oil
2 cups lettuce (I used Boston Bibb), washed and torn
1 (14 oz) can cannellini beans, drained and rinsed
1 dozen cherry or grape tomatoes
optional additional items: artichoke hearts, feta cheese, cucumbers, red onion, avocado

Vinaigrette:

1/2 cup olive oil
the juice of 1 lemon
1 tablespoon whole grain mustard
1 teaspoon honey
2 garlic cloves, minced or pressed
1 teaspoon dried oregano or Greek seasoning blend
1/4 teaspoon each salt and pepper

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Grilled Salmon and Asparagus Foil Packets

I absolutely love grilling. When given the chance, I’d choose it over cooking on the stovetop or in my oven. So I am thrilled that the weather is turning and I can get back to using my favorite appliance as much as possible. To start the season off, here’s a recipe for Grilled Salmon and Asparagus Foil Packets that tastes awesome and is super easy to clean up!

This recipe is also really adaptable, so I’ve given a couple of suggestions below, but definitely make this your own!

Ingredients (serves 2, multiply as needed):

2 (8 oz) salmon fillets
salt and pepper, to taste
1 lb asparagus, woody ends removed
2 tablespoons olive oil
one lemon, divided
1 teaspoon hot sauce or your favorite mustard
1 shallot, minced
3 garlic cloves, minced or pressed
4 tablespoons unsalted butter, cut into small pieces
fresh parsley, for garnish

Kitchen Tools Used:

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Slow Cooker Lamb in Zesty Lemon Sauce

Note: I was sent a copy of The Greek Slow Cooker for review. Opinions are mine alone.

It’s been quite a while since I posted. Since sheltering-in-place became our new normal in Philadelphia, I’ve been cooking a lot of my old recipes, but haven’t had the creativity (or honestly, the energy) to make many new recipes. In the hopes of having some inspiration, I started paging through some of the many cookbooks I have, and came across this recipe for Arnaki Lemonato – Slow Cooker Lamb in a Zesty Lemon Sauce.

This recipe is from The Greek Slow Cooker: Easy, Delicious Recipes from the Heart of the Mediterranean.

Written by Eleni Vonissakou, the cookbook is a great source of Greek dishes adapted for slow cookers and includes 75 different Greek recipes. I adapted the recipe below a bit for what I was able to get through my local grocery delivery options.

Ingredients:

2 lbs baby potatoes (cut the larger ones up so that the sizes of all the potatoes are similar)
2 large carrots, sliced (about 1 cup)
the juice and zest of 2 lemons, divided
3 tablespoons olive oil, divided
2 tablespoons Dijon mustard
3 garlic cloves, pressed in a garlic press, or very finely minced
2 teaspoons dried rosemary
1/2 teaspoon dried sumac (can omit if you cannot find this spice)
1 teaspoon salt
1/2 teaspoon black pepper
3 lbs lamb shoulder (I used lamb shoulder chops)
2 medium onions, quartered

Kitchen Tools Used:

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Edamame Hummus

Since originally making this Edamame Hummus as a snack for Christmas day, I’ve made this recipe multiple times and have gotten rave reviews each time.

Calling this a hummus isn’t exactly accurate: there are no chickpeas in this recipe. The edamame is basically substituted in for them, and it makes for a light, citrusy spin on one of my favorite apps/dips!

Note: You can make this in a food processor, or a blender.

Ingredients:

1/3 cup tahini
the juice and zest of 2 large lemons (or 3 medium to small lemons)
2 garlic cloves, minced
1/3 cup cilantro leaves
1 (10 to 12 oz) bag of frozen shelled edamame, defrosted
1/4 cup olive oil
salt and pepper, to taste

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Basil Anchovy Pesto

One of my favorite cookbooks right now is Run Fast. Cook Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky. If you haven’t heard of it, be sure to check it out. It’s filled with awesome recipes geared toward athletes, so I reference it all the time to make quick meals for my runner husband on weeknights.

A favorite recipe of ours from the cookbook is Pesto Pasta with Sardines, which got me thinking about anchovies, and how awesome they would be incorporated into classic pesto for an added boost of omega-3s, vitamin A, protein, iron, and a whole bunch more (those little guys really pack a nutritional punch!)

This pesto is freezable so it’s perfect as a make ahead condiment for super busy nights. It’s also super quick to make!

Ingredients (makes 1 pint):

1 cup extra-virgin olive oil, plus more for storing
the juice and zest of two lemons
1 (2 oz can) anchovy fillets
4 cups packed basil leaves
12 oz grated Parmigiano-Reggiano cheese
1 cup unsalted roasted cashews
4 garlic cloves

Continue reading Basil Anchovy Pesto