My sister and dad have their birthdays within 2 days of each other. And this year, my mom was away on Mother’s Day so we didn’t get to celebrate. So when I went home to celebrate the birthdays of my sister and dad, I wanted to bring a little something for my mom as well. When the last issue of Cooking Light had a recipe for Lemon Early Grey Squares, I knew they would be perfect. My mom is obsessed with everything bergamot. She’s also a huge citrus (specifically lemon) fan. I hope she likes them!
My boyfriend is allergic to shrimp. And I swear knowledge of this allergy makes me inexplicably crave shrimp. All. The. Time. So I wait for weekdays to make shrimp as much as my little heart desires. Another plus is that shrimp is a super quick meal. This Cooking Light recipe took a whopping 30 minutes from start to finish. And who doesn’t like shrimp, pasta, lemon, and spinach?
Ingredients:
8 ounces uncooked fettuccine (I used fresh pasta so it would cook faster)
2 tablespoons Melt buttery spread (or other margarine)
1 pound large shrimp, peeled and deveined
2 large garlic cloves, minced
1 teaspoon crushed red pepper
the juice and zest of 2 lemons
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package fresh baby spinach
Cook pasta according to package directions. If using fresh pasta, it will be done in 2-3 minutes. Drain and set aside.
Add Melt to a saute pan over medium heat. When melted, add the shrimp, garlic, and red pepper flakes to the pan. Cook for 4 minutes, or until shrimp are cooked. (It’s easiest to use tongs so that you can flip the shrimp after 2 minutes).
Add the cooked pasta, lemon juice and zest, black pepper, and spinach. The spinach will wilt significantly, so don’t worry if it seems like there is too much.
Cook for 3 minutes, or until the spinach begins to wilt. Serve immediately with a lemon wedge on the side.
I was not prepared for how strong the red pepper would be. If I made this again, I’d cut the red pepper in half. I actually ended up adding a tablespoon of whipped cream just to cut some of the heat.
I also wanted a bit more of lemon. I ended up adding lemon to the pasta throughout eating the dish. But the base flavors here were good! I just need to adjust the amount of ingredients and it would be a keeper! So, to recap: more lemon, less red pepper = perfect.
When a friend put in a special request for scones, I was up for the challenge. I’ve never made scones before, and I honestly wasn’t sure how they’d turn out. One of the issues is the definition of a scone changes depending on who you ask. In Great Britain, scones are usually round and look like American dinner biscuits. They are usually slightly sweet with raisins or currants. In America, we tend to make our scones into triangles. Despite being traditionally served as a dessert or with tea and coffee, most Americans eat scones as a breakfast. Scones within America tend to be include fruit and are more sweet than their British counterparts.
The difference between scones and biscuits is that scones used cold butter cut into the flour, making the scones flaky, while biscuits tend to use some type of shortening which results in a crumbly bread. So basically my goal was to end up with a baked good hopefully resembling a scone instead of a biscuit!
I used a recipe from Tyler Florence but changed the amount of Lemon drizzle used.
Ingredients:
for the scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
for the glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
Preheat your oven to 400 degrees. Sift the flour, baking powder, salt and sugar together and mix to combine.
Remove the butter from the refrigerator. Cut the butter into smaller pieces (I aimed for 4 pieces per tablespoon) and add it to the flour mixture. You want to “cut” the butter into the flour using two forks or a pastry blender (the tool in my photo).
The goal is to get small pieces of butter covered in flour. It supposedly should look like coarse crumbs. Mine clearly doesn’t.
Add the blueberries to the mixture and combine ever so carefully, trying not to break the blueberries. (Using a silicone spatula or your hands will work well).
Make a well in the center and pour in the heavy cream. Fold the cream into the mixture until just incorporated, it can still be a little sticky.
Remove the dough from the bowl and press the dough out into a 12x3x1.25 inch rectangle with your hands, again trying not to break the blueberries. I failed at this. 1. I have no idea if my measurements of the triangle were correct. I eyeballed it and just hoped for the best. I also had quite the heavy hand and broke more than a few blueberries.
Cut the rectangle into 4 equal pieces, making 4 smaller rectangles.
Cut these pieces in half on a diagonal, resulting in 8 triangle scone pieces. Add the scones to an ungreased cookie sheet and brush the tops with a little bit of heavy cream.
Bake for 15-20 minutes (mine too about 18) until they begin to brown on the top. Allow to cool.
While waiting for the scones to cool, add the lemon juice and confectioners’ sugar to a microwave-safe bowl. Whisk to combine until the sugar is dissolved. Whisk in the butter and lemon zest (it’s ok if the butter is not yet fully incorporated). Add the glaze to the microwave for 30 seconds. Remove and whisk to remove any lumps.
When the scones have cooled, drizzle the glaze over the scones. (I was left with a good 3/4 of the mixture. The scones would have been drenched if I used it all. I wanted more of a slight drizzle. Use to taste.)
Allow to sit for another 5 minutes before serving.
I’m really glad I didn’t try to use all of the glaze. My friend commented that at first bite, she actually thought they might be too sweet but that they ended up having the right amount of sweetness. Can you imagine if I doused them in the glaze?? It would have been a candy!
I wish I had added some of the lemon zest to the actual batter as well. I like my lemony flavor to be throughout my baked goods.
The scones were flaky when first removed from the oven, but by the next day they had become more dense which I didn’t mind at all.
The blueberries I crushed also (thankfully) didn’t bleed too much so I didn’t end up with purple scones!
Muffins are the perfect Sunday baking activity to set yourself up for breakfasts throughout the week. I haven’t made a batch in so long so I’m happy I finally had time to do so! I was given the opportunity to try Tropical Traditions Coconut Oil and I thought the best way to try the oil out would be in baking. (I adapted this recipe for Coconut Lemon Poppy Seed Muffins from the 1 Mix, 100 Muffins cookbook.)
Coconut oil can be used like butter in its solid state and like oil in its liquid state. It does have a slight coconut flavor to it so it’s a great way to enhance the flavor of many dishes. These Coconut-Lemon Poppy Seed Muffins have just a hint of coconut that is really complementary to the Lemon flavor.
Tropical Traditions is also sponsoring a giveaway! One lucky reader will win their very own jar of coconut oil! Details below.
Ingredients (this recipe makes a dozen muffins):
2 cups all-purpose flour, leveled with a knife
1 tablespoon baking powder
1/8 teaspoon salt
2 eggs
1 cup milk
6 tablespoons Coconut Oil, melted and allowed to cool slightly
the zest of 2 lemons
1/2 cup sugar, plus 1 tablespoon sugar
2 tablespoons poppy seeds
Note: The method I will list below is the one I ended up using for this recipe. And the reason I used this method was because I completely forgot to add in the sugar and poppy seeds at the correct time! Anyways, the muffins turned out fine. Whew.
Preheat your oven to 400 degrees. Line a cupcake/muffin pan with 12 paper liners. Add 6 tablespoons coconut oil to a small saute pan over medium heat until completely melted. Remove from heat and reserve.
Sift the flour, baking powder, and salt. (If you have a stand mixer, add the dough hook and turn it on low for a minute or two. It will break up all the chunks, just as good as sifting!)
In a separate bowl, lightly beat the eggs.
Add the milk, melted coconut oil, and lemon rind. And mix with a whisk to combine.
Make a well in the flour mixture and add the wet mixture to the bowl.
Stir until just combined (I used the lowest setting on my stand mixer. You can just use a spatula.)
Add the sugar and poppy seeds, stirring until just combined.
Add the batter to the muffin pan. To get equal sized muffins, use a small ladle or an ice cream scoop to portion out the batter.
Bake the muffins for 20-22 minutes; you want the muffins to have risen and be slightly golden brown on top, or when a toothpick inserted into the center of the cupcake comes out clean.
Allow to cool for 5 minutes in the pan and then remove.
So everyone knows how delicious normal Lemon Poppy Seed Muffins are. The coconut oil brings the muffins from good to great!
They are so fragrant. I was having trouble photographing them because I kept trying to eat them!
There is definitely a taste of coconut present without it being overwhelming; I find that coconut can really overtake a dish sometimes.
The lemon still shines through and is wonderfully sweet (due to all that sugar!)
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil? You can also watch the video they produced about Gold Label Virgin Coconut Oil:
Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.
To enter, use the widget below. You have 8 chances to win (Writing a comment is mandatory, the rest are optional)! Giveaway ends this Friday, May 11 at 11:59PM EST. Good luck!
Berries and Cream in Vanilla Dessert Cups is the perfect quick dessert for guests, or just to fulfill a sweet tooth in a pinch. I found the vanilla dessert cups in Whole Foods and immediately knew I was going to fill them with fresh berries and homemade whipped cream. This recipe for Berries and Cream in Vanilla Dessert Cups is easily adaptable to account for what is on sale or what looks freshest, any berry or fruit will do.
Salmon and couscous were just made for each other, don’t you think? They are also the perfect choices for a weeknight meal, you’re sure to get food on the table in no time. Cooking Light’s latest issue has a recipe for Grilled Salmon and Brown Butter Couscous that sounded just wonderful. The magazine suggested making this with grilled summer squash. But I stink. And forgot to pick up the squash. Sigh. If you try the squash out with this recipe, let me know how it goes!
Ingredients:
2 tablespoons butter
2 tablespoons pine nuts
1 cup uncooked couscous
2 tablespoons dry white wine
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 tablespoon grated lemon rind
1 tablespoon lemon juice
Salt and pepper, to taste
1/2 teaspoon pepper
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander
1/4 teaspoon sugar
1/4 teaspoon kosher salt $
4 (6-ounce) skinless salmon fillets
Cooking spray
To make, first preheat your grill to medium-high heat. I live in the city, so I use a grill pan and it works just fine. Add the butter to a small pot over medium heat. Cook for 3 minutes or until browned. Add the pine nuts. Cook for 1 minute stirring occasionally.
So at this stage, I was pretty sure I burnt the pine nuts. Maybe it’ll add a smokiness to the couscous?
Add the couscous and cook for 1 minute, stirring occasionally.
While waiting for the couscous to cook, combine the pepper, ground fennel seeds, ground coriander, sugar, and salt in a bowl. As a note, the original recipe called for white pepper, which I do not have. Also, I have fennel seeds that I stuck in my Magic Bullet and blend until powdery.
Sprinkle fillets with the spice mixture and place on grill, skin side up. Grilled for 4 minutes on each side.
Add the wine and broth and bring to a boil. Cover the pot, remove from heat, and let stand for 5 minutes. After the 5 minutes have passed, fluff with a fork and stir in the lemon rind, lemon juice, salt and pepper.
Yep. Totally burned the pine nuts.
The salmon should be finished slightly after the couscous.
The summer squash would have been a wonderful complement. What was I thinking, making a meal without a vegetable? Oh well.
The flavors were absolutely delicious. The spices on the salmon gave so much flavor, but what I really loved was how great of a sear I got on my salmon. It looks so snazzy!
The couscous was really flavorful, the brown butter and even the pine nuts (which weren’t too burnt to eat, yay!) I love love the hit of citrus with the couscous as well.
To not burn the pine nuts, maybe cook them for about 30 seconds. I also think there’s a chance I never stirred them.. I honestly don’t remember!
Can you tell I really like the Kitchen Table Bakers Parmesan Crisps? When I first heard of the crisps, I wanted to make an appetizer with smoked salmon, creme fraiche, and dill. The rosemary crisps are perfect for me to make Smoked Salmon Crisps!
It’s spring! And spring means (among other things) that strawberries are back in season. So what better way to use them than for a delicious weekend brunch? This Strawberry Banana Stuffed French Toast uses strawberries three ways: fresh, in a strawberry sauce, and for an extra touch of strawberry goodness, in a strawberry jam. And because I love bananas, I threw in a couple slices of that as well. I found the strawberry sauce recipe here and my French toast recipe is based off of this post.
Ingredients:
4 challah rolls
2 eggs, beaten
1/2 cup vanilla almond milk (unsweeted)
2 tablespoons sugar
1 1/4 cup sliced strawberries, divided
3 tablespoons honey
the juice and zest of one lemon
4 ounces low fat cream cheese
1 tablespoon strawberry jam
1/4 teaspoon vanilla extract
1 banana, sliced
1 tablespoon butter
Begin by slicing the challah rolls in half. In a large bowl, add the eggs, almond milk and 2 tablespoons sugar.
Add the roll halves and mix to coat.
Cover and refrigerate for one hour.
one hour later
Add 1 cup sliced strawberries, 3 tablespoons honey, and the lemon juice and zest to a bowl and mix to combine.
Allow to stand for 1 hour. (I actually ended up leaving both for over an hour. Whoops.)
one hour later
Combine the cream cheese, vanilla extract and strawberry jam.
Slice the rest of your strawberries and your banana.
Heat a saute pan over medium high heat and add 1 teaspoon butter. Add 1 set of challah rolls to the saute pan and cook for three minutes.
Flip and cook for three more minutes.
While waiting for the side to cook, add 1 tablespoon of the cream cheese mixture to one piece of roll.
Add slices of strawberry and banana.
When the bread is done cooking, assemble the pieces of bread. Add one to two tablespoons of the strawberry sauce and a few more slices of banana.
Repeat with remaining rolls. How good does that look?
The challah rolls were crispy while the cream cheese mixture was nice and creamy.
The strawberry sauce was tangy, just enough to complement the sweetness of the rest of the French toast.
And as usual, I am a big fan of the already portioned serving. It gives me a better chance of not being a piggy. 🙂
I loved this! I wish I could eat this every spring day. Except I think people would begin to judge me…
Have you ever had a craving for something that you just can’t shake? Even after eating? I desperately wanted hummus. And even after filling up on delicious pizza I still wanted that hummus. But I don’t have any chickpeas in my place right now. (Note to self: stock up on cans of chickpeas so that I am never in this terrible situation again) So I went in search of a recipe for hummus that I could use something, anything else I happened to have on hand. White bean hummus to the rescue! (I found this recipe in Southern Living)
Ingredients:
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 (15.5-ounce) can cannellini beans, rinsed and drained
the juice and zest of 1 lemon
2 tablespoons tahini
1/2 teaspoon salt
1/4 teaspoonpaprika, plus more for garnish
1/4 cup olive oil
Rinse and drain your cannellini beans.
Add all the ingredients except for the olive oil to a food processor and blend. You may need to stop the food processor one or two times to scrape the sides to make sure everything is evenly blended.
While the food processor is running, add an even stream of the olive oil until well blended. Add to a bowl and sprinkle with some paprika. Serve with pita chips, cucumber, or green peppers.
Due to my craving, I had none of these on hand. Junk. But I did have some of the Kitchen Table Bakers Rosemary Parmesan Crisps that went perfectly with the hummus!
Oh so satisfying.
Cannellini beans make one fantastic hummus, who knew?
The hummus was nice and creamy. And I loved the fresh rosemary!
I’d suggest adding some extra fresh chopped rosemary on top for added flavor. You can store this overnight or for a few days beforehand. I like to bring it with me as a snack at work.
I’m really on a canape/appetizer kick. I used these Jalapeno Parmesan crisps to make canapes with Black Bean Mango Salsa on top, but really wanted to make something with shrimp incorporated in it. I found this Cooking Light recipe for Ceviche de Camaron and used it as a base for this recipe for Shrimp Ceviche on Jalapeno Parmesan Crisps. Traditional ceviche is usually fresh raw fish marinated in lemon or lime juice. I actually steamed the shrimp before marinating them in the lime, so it is not an actual ceviche, but the general idea of it is still present.
Ingredients:
1/2 cup chopped red onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/4 cup ketchup
1/4 cup mild taco sauce
1/3 cup chopped fresh cilantro
1 teaspoon sriracha or other hot sauce
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Jalapeno Parmesan Crisps (Kitchen Table Bakers)
I didn’t read the recipe correctly before buying my ingredients, so I actually asked the seafood place to peel and devein the shrimp. Well, the original recipe required boiling the shrimp and then peeling them, so I had to change it up a bit. Click the link above for the original recipe if you’d like.
Bring 6 cups of water with 1/4 cup fresh lime juice to a boil in a large pot. When boiling, add the shrimp to a steam basket and place on top. Cover and cook for 3 minutes.
Remove the shrimp and combine with 1/2 cup juice, plus the zest from the limes, in a large bowl.
Cover and refrigerate for 1 hour.
While waiting for the hour to pass, chop your onion, cucumber, and cilantro. Take the chopped onion and rinse with cold water in a colander.
Add the onion to a medium bowl. Stir in the cucumber, ketchup, taco sauce, cilantro, hot sauce, olive oil, Worcestershire sauce and salt.
Refrigerate until the hour has passed for the shrimp. When the hour is finished, stir in the shrimp and lime juice.
Top each Parmesan crisp with one shrimp and a teaspoon of the onion cucumber mixture.
Aren’t these fun?
So I realized after taking these photos that the shrimp still had their tails. I wouldn’t suggest serving the shrimp on the crisps with the tails on.
However, if you serve the ceviche in a bowl or wine glass with the crisps on the side, keep the tails on for presentation.
The shrimp managed to maintain a really nice citrus flavor despite being pre-cooked.
The cocktail sauce on the shrimp had a nice spice but didn’t deliver much heat (the Parmesan crisps were spicy enough for me) so if you like it really spicy, add a bit more hot sauce.
I did think corn kernels would go great with this as well. Next time I make it, I think I’d throw in some frozen thawed corn kernels for extra texture.
Pasta is definitely one of my weaknesses. I would eat it every day if it was socially acceptable to do so. But alas, all those carbs probably wouldn’t be best. Adding vegetables to a pasta dish always makes me feel a little bit better about my choice though. MyRecipes.com had an awesome sounding recipe for Creamy Lemon Pasta with Vegetables.
1 cup whole cream
Zest and juice from 3 lemons
2 teaspoons salt
2 teaspoons pepper
16 ounces spinach fusilli pasta
2 pounds trimmed asparagus
1/2 cup freshly grated Parmesan
2 pints cherry tomatoes, halved
Fill a large pot with water and bring to a boil. Season with salt. Cut asparagus into 1 inch pieces.
Add the asparagus to a steamer and add it to the pot. Cover and steam for 3 minutes. Set aside. Cut the cherry tomatoes in half.
Add the olive oil to a large saute pan over medium heat. Add the minced garlic and saute for 1 minute.
Slowly whisk in the milk, cream, zest, and juice from 3 lemons. Season with salt and pepper.
Bring to a boil, reduce the heat, and simmer for 15 minutes. Cook the pasta according to package label directions while the cream mixture is simmering. Drain pasta and return to the pot. Add the cream mixture to the pasta and stir to coat.
Add the Parmesan cheese, asparagus and tomatoes and mix to combine.
Serve with more cheese and lemon zest, if desired.
This dish includes some of my favorite flavors! You can use normal pasta but I thought that the spinach pasta would add nice flavor and color.
The asparagus stays crispy which is nice with the creamy pasta.
The tomatoes add a burst of bright flavor which makes it feel really fresh.
The lemon flavor is throughout the whole dish but isn’t overwhelming at all.
I haven’t posted a chicken recipe on here since September! I figured it was definitely time to change that. I really don’t eat much chicken so I guess I’ve gone a long time without even making it without realizing. I have been on a couscous kick so when I came across Cooking Light‘s recipe for Couscous Stuffed Chicken I was pretty pumped. However, I apparently do not possess the skill to create pinwheels with chicken. What they lack in beauty though they most certainly make up for in flavor!
Preheat the oven to 400 degrees. First make the couscous. Add the broth to a small pot and bring to a boil. Remove from heat and stir in the couscous. Cover and let stand for 4 minutes.
Add the couscous to a small bowl and fluff with a fork. Allow to cool. Add the chopped tomato, olives, feta, olive oil, parsley, lemon zest, and garlic. Season with salt and pepper.
Place chicken between two sheets of plastic wrap and pound to 1/4 inch thickness. (I failed at this step. My pounding brought it by no means close to 1/4 inch thickness. Next time I make this, I think I’ll try it with chicken tenderloins instead).
Add the couscous mixture on top of each piece of chicken.
Roll up and secure with wooden picks. Pretty sure this should have looked prettier than mine ended up.
Season chicken with salt and pepper. Heat a large oven proof saute pan over medium-high heat. Coat with cooking spray and add the chicken rolls. Cook for six minutes until the chicken is browned. Turn over and bake at 400 degrees.
The original recipe said 5 minutes. Because my pieces were so thick it took closer to 20 minutes.
So yeah. My presentation isn’t going to win me any awards. BUT this dish tastes so good! The chicken remained really moist and flavorful.
The couscous mixture was fantastic. I am not the biggest fan of olives so I included fewer in my rolled up chicken (which meant my olive-loving boyfriend got more in his mixture. No complaints from him).
I think thin chicken tenderloins would work much better with these if you are big on presentation.
If you’re like me, you can never have too many salmon recipes. If I could, I’d eat salmon every day, so I prefer some variety with how it’s prepared. Cooking Light had a recipe that incorporated some really interesting spices: coriander, cinnamon, cumin and paprika. I was excited to see how this would turn out. The recipe also pairs the salmon with a wilted spinach, one of my favorite sides.
Ingredients (this makes one serving)
Salmon:
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon paprika
a pinch of ground cinnamon
a pinch of freshly ground black pepper
1 5 oz salmon fillet
1/2 white onion, thinly sliced
Cooking spray
chopped cilantro, for garnish
lemon wedges
Spinach:
1 teaspoon olive oil
1 garlic clove, minced
2 large handfuls uncooked baby spinach
zest from one lemon
1/4 teaspoon salt
the juice of half a lemon
Preheat your oven to 400 degrees. To prepare the spice rub, combine the salt, cumin, coriander, paprika, cinnamon, and pepper in a bowl.
Rub the mixture evenly over the salmon.
Thinly slice your onion. Add the onion to a baking dish coated with cooking spray.
Add the salmon on top of the onions. Bake at 400 degrees for 20 minutes or until flaky.
When there is about 5-10 minutes left on the salmon, prepare the spinach. Heat the olive oil over medium heat. Add the garlic and saute for 1 minute.
Add one handful of spinach.
Cook for one minute, stirring. Add the remaining handful of spinach and cook for 4 minutes or until wilted, stirring frequently.
Add lemon zest and salt. Stir in juice and remove from heat.
Serve the salmon with the onions and spinach.
Sprinkle salmon with cilantro. Serve with lemon wedges.
You’d think all of those powerful spices would overwhelm the salmon. Not at all. The flavor was fantastic!
I can’t even describe it. But my taste buds did a little dance.
The lemon added a nice tanginess to the spinach, which was a great contrast to the sweet caramelized onions.
I think the next time I make this, I will check the salmon after 15 minutes of cooking. The salmon was slightly overcooked for my liking. Past that, this recipe is a definite keeper!
My little sister loves deviled eggs. She loves them to such an extreme, that we chose a restaurant (Supper in Philadelphia) during Restaurant Week solely because they were known for their amazing deviled eggs of the day. (The rest of their food is awesome too, definitely worth checking out). During Restaurant Week, they were offering their Sriracha Deviled Eggs, which my sister devoured. So when I was offered to try Land O’Lakes eggs through the Foodbuzz Tastemaker Program, I knew I wanted to make them for her. Luckily, Supper took the guesswork out for me and shared their recipe with Meal Ticket a few years back.
Land O’Lakes eggs come from hens that are fed an all-vegetable, whole-grain diet with no animal by-products.
Courtesy of Land O’Lakes
Although I primarily use eggs for baking or as an ingredient in a larger dish, I wanted to highlight the eggs for this recipe.
Ingredients:
6 Land O’Lakes eggs, hard boiled and halved
3 tablespoons mayonnaise
1 teaspoon Dijon
2 teaspoons Sriracha
The juice from 1/2 a lime
The zest from 1/2 a lime
1 teaspoon chopped cilantro
Fill a large bowl with ice water. To hard-boil the eggs, add 6 eggs to a large pasta pot. Cover with 1 inch of water and bring to a boil. Boil for 8 minutes uncovered. Remove with a slotted spoon and add to the iced water for 30 seconds and remove. To crack the eggs, roll back and forth on the counter and peel the shell off of the egg.
Halve the eggs.
Scoop out the yolks and transfer them to a bowl. I used a half teaspoon so that the spoon was smaller than the yolks. They are pretty easy to kind of pop out.
Use a fork to mash the yolks. Add the mayo, Dijon, Sriracha, lime juice, zest, and cilantro to the yolks.
Mix to combine, try to work out any chunks that may remain, you want it as smooth as possible. Add the mixture to a ziplock bag. If you have a pastry tip, feel free to use it. If not, just cut off one of the corners and squeeze the mixture into each egg white.
Garnish with chopped cilantro and a sprinkle of paprika.
I’m not a huge fan of hard-boiled eggs, so I let my sister and friends be the judge of these eggs. When I asked my sister what needed to be changed, she told me nothing, she loved them just the way they were.
My friends managed to eat a dozen deviled eggs within minutes! Some even said they were some of the best deviled eggs they’ve had –they clearly haven’t been to Supper yet. 🙂
The Sriracha adds some heat to the eggs but is not too spicy. The lime flavor does shine through, so if you are not a fan of lime, cut out the zest (the original recipe did not have zest in it).
Fill a large bowl with ice water. To hard-boil the eggs, add 6 eggs to a large pasta pot. Cover with 1 inch of water and bring to a boil. Boil for 8 minutes uncovered. Remove with a slotted spoon and add to the iced water for 30 seconds and remove. To crack the eggs, roll back and forth on the counter and peel the shell off of the egg.
Halve the eggs.
Scoop out the yolks and transfer them to a bowl. I used a half teaspoon so that the spoon was smaller than the yolks. They are pretty easy to kind of pop out.
Use a fork to mash the yolks. Add the mayo, Dijon, Sriracha, lime juice, zest, and cilantro to the yolks.
Mix to combine, try to work out any chunks that may remain, you want it as smooth as possible. Add the mixture to a ziplock bag. If you have a pastry tip, feel free to use it. If not, just cut off one of the corners and squeeze the mixture into each egg white.
Garnish with chopped cilantro and a sprinkle of paprika.
I promise I’ll stop my cookie binge after this post. I was looking for a somewhat “adult” cookie for a bake sale at work and I came across this recipe for Ginger Lemon Pinwheel Cookies. Ginger and lemon cookies? Hmm. This recipe takes a long time (a lot of refrigerating, freezing, etc.) so if you plan on making these Ginger Lemon Pinwheel Cookies, make sure you have a good chunk of time, around 2 hours.
but they are so pretty it’s worth it!
Ingredients
Ginger dough:
1/4 cup unsalted butter, softened
1/3 cup packed dark brown sugar
1/4 cup molasses
1 large egg yolk
1 1/3 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash of ground allspice
Lemon dough:
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 large egg white
the zest of 2 lemons
1/2 teaspoon lemon juice
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt
To make the Ginger Lemon Pinwheel Cookies, begin by making the ginger dough. In a medium bowl, add the flour, ginger, cinnamon, salt, nutmeg and allspice, stir with a whisk to combine.
Add 1/4 cup butter and the brown sugar to a large bowl. Beat with a mixer on medium until well combined.
You will end up using an entire egg in this recipe. To remove the yolk from the egg white, crack the egg over a bowl carefully. Split the two ends of the egg and move the egg from shell piece to shell piece until the white falls into the bowl and the yolk is left in the shell. Reserve the egg white for the lemon dough.
Add molasses and egg yolk to the sugar and butter. Beat until well blended.
Add flour mixture to butter mixture; beat at low speed just until combined.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
To make the lemon dough, add 5 tablespoons softened butter and the sugar in a large bowl. Mix at medium speed until blended. Add the egg white and beat until combined.
Add lemon rind, 1/2 teaspoon lemon juice, and vanilla using a mixer to blend.
In a medium sized bowl, combine the flour and salt. Add flour mixture to butter mixture and beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick). (I honestly just eyeballed this). Chill 10 minutes.
Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick). Basically I just tried to make it slightly thinner than the ginger dough. It doesn’t have to be perfect. Chill 10 minutes.
Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge.
Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.
Remove the dough from the freezer. Preheat your oven to 350 degrees. Unwrap dough. Cut with a sharp knife into 40 slices (I got 39 out of mine, so close!)
Arrange slices 1 inch apart on baking sheets lined with parchment paper.
Bake one batch at a time for 9 minutes. Cool on wire racks.
So I can’t lie, this Ginger Lemon Pinwheel Cookies recipe has to be one of the most time consuming and difficult cookie recipes I’ve ever made. But the result is pretty awesome. I was so proud of myself when they turned out looking like pinwheels!
You primarily taste the gingerbread, but the aftertaste is a light lemony flavor.
I thought these two flavors might compete with each other, but they end up being quite complimentary. Who knew?
Also, these Ginger Lemon Pinwheel Cookies are pretty snazzy looking aren’t they? 🙂
These Ginger Lemon Pinwheel Cookies are not soft chewy cookies (like a chocolate chip), they are more firm than that. They would probably be awesome dipped into some tea. Yum!
Two cookie recipes rolled together to create these yummy ginger and lemon pinwheel cookies!
Course Dessert
Keyword Cookies, Ginger, Lemon, Pinwheel
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Chill Time 1 hourhour20 minutesminutes
Total Time 2 hourshours
Servings 40cookies
Ingredients
Ginger dough:
1/4cupunsalted buttersoftened
1/3cuppacked dark brown sugar
1/4cupmolasses
1large egg yolk
1 1/3cupsall-purpose flour
3/4teaspoonground ginger
3/4teaspoonground cinnamon
1/4teaspoonsalt
1/8teaspoonground nutmeg
Dash of ground allspice
Lemon dough:
5tablespoonsunsalted buttersoftened
2/3cupgranulated sugar
1large egg white
the zest of 2 lemons
1/2teaspoonlemon juice
3/4teaspoonvanilla extract
1 1/3cupsall-purpose flour
1/4teaspoonsalt
Instructions
Begin by making the ginger dough. In a medium bowl, add the flour, ginger, cinnamon, salt, nutmeg and allspice, stir with a whisk to combine.
Add 1/4 cup butter and the brown sugar to a large bowl. Beat with a mixer on medium until well combined.
You will end up using an entire egg in this recipe. To remove the yolk from the egg white, crack the egg over a bowl carefully. Split the two ends of the egg and move the egg from shell piece to shell piece until the white falls into the bowl and the yolk is left in the shell. Reserve the egg white for the lemon dough.
Add molasses and egg yolk to the sugar and butter. Beat until well blended.
Add flour mixture to butter mixture; beat at low speed just until combined.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
To make the lemon dough, add 5 tablespoons softened butter and the sugar in a large bowl. Mix at medium speed until blended. Add the egg white and beat until combined.
Add lemon rind, 1/2 teaspoon lemon juice, and vanilla using a mixer to blend.
In a medium sized bowl, combine the flour and salt. Add flour mixture to butter mixture and beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick). (I honestly just eyeballed this). Chill 10 minutes.
Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick). Basically I just tried to make it slightly thinner than the ginger dough. It doesn’t have to be perfect. Chill 10 minutes.
Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge.
Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.
Remove the dough from the freezer. Preheat your oven to 350 degrees. Unwrap dough. Cut with a sharp knife into 40 slices.
Arrange slices 1 inch apart on baking sheets lined with parchment paper.
Bake one batch at a time for 9 minutes. Cool on wire racks.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
