Trout with Garlic Lemon Butter Herb Sauce

Prep time 10 mins. 1.5 pounds trout (or salmon, or arctic char) - 2 large fish fillets with skin on the bottom 2 tablespoons olive oil (more, if needed) 1 tablespoon Italian herb seasoning (dried thyme, oregano, parsley, combined) salt, to taste 4 garlic cloves, diced 3 tablespoons lemon juice, freshly squeezed 2 more tablespoons white wine 2 tablespoons butter, softened 2 tablespoons parsley, chopped

Instructions:

1. Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.

2. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.

3. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.

4. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.

5. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

LEMON BUTTER GARLIC SHRIMP WITH ANGEL HAIR PASTA

Prep time 10 mins. | Serves 2 to 4 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box) 1/2 cup unsalted butter (1 stick) 1 teaspoon garlic powder, or to taste 1 pound large shrimp, peeled, de-veined, and cleaned with tails off (I prefer 12-15 count shrimp) 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup lemon juice 1 teaspoon lemon zest, optional

Instructions:

1. Cook pasta according to package directions, drain, and set aside. 2. To a large skillet, add the butter and heat over medium-high heat to melt. 3. Stir in the garlic powder. 4. Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until

just pink and cooked through. Flip shrimp halfway through cooking. Cooking time will vary based on size of shrimp and pan used; don't overcook or shrimp will become rubbery and tough.

5. Add the lemon juice, optional lemon zest, and stir briefly to combine. 6. Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat.

Taste, check for seasoning balance, and make any desired tweaks (add more salt, pepper, garlic powder, lemon juice, etc.). Serve immediately. Dish is best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

Recipe from Averie Cooks.

EASY LEMON CHICKEN PICCATA

Prep time 10 mins. | Serves 2 to 4 4 boneless, skinless chicken breasts, pounded to 3/4 - 1" thickness) salt and pepper to taste Pinch of ground thyme 1 Tbsp fresh basil, chopped 1/2 cup flour 2 Tbsp butter 2 Tbsp olive oil 1 shallot, thinly sliced 3 cloves garlic, minced 1/2 cup chicken broth 1/2 cup dry white wine

2 lemons ¾ cup heavy cream ¼ cup capers, drained Fresh parsley and basil, for garnish 1 lb thin spaghetti pasta Instructions:

1. Heat butter and oil in a skillet over medium high heat. Season flour with salt, pepper and chopped fresh basil. Add thyme, salt and pepper to each side of the chicken breasts, then dredge in the seasoned flour.

2. Place the chicken breasts in the skillet. Cook in batches of 2 (unless you have a huge skillet) to ensure a golden brown exterior. Cook for about 4 minutes on each side, or until chicken is completely cooked through. Remove chicken to a plate and set aside. Repeat with remaining chicken breasts.

3. Drop your pasta in salted boiling water and cook until al dente (according to package directions). 4. Reduce the heat to medium low. Add shallots and garlic to the same skillet, stir to saute for 1

minute. Add stock, wine, lemon juice, heavy cream, and capers. Whisk to combine and bring the sauce to a low boil. Taste the sauce and adjust salt and pepper if necessary. Simmer the sauce for 3 minutes.

5. Drain pasta, place in a bowl, drizzle with olive oil and add fresh basil and parsley, and toss to combine.

6. Slice the chicken into strips and place over cooked pasta. Pour sauce over the top and garnish with chopped parsley and basil.

Lemon Herb Roasted Potatoes

Prep time 10 mins. | Serves 4 to 6 6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks juice of one lemon ¼ to ⅓ cup olive oil (bu er or other oil will work as well; a butter/olive oil combination is very good too) ½ tsp kosher salt ½ tsp cracked black pepper 1½ tbsp dried herbs, oregano, thyme and rosemary are good choices 1 whole garlic bulb minced using a garlic press

Instructions: 1. Parboil the potatoes in salted water for about 3-4 minutes, no longer. 2. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes

without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

4. Toss together so that the potatoes absorb the lemon juice. 5. Add the salt, pepper, herbs, garlic cloves and olive oil. 6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they

hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Author: Barry C. Parsons

STICKY, CRISPY HONEY LEMON GINGER CHICKEN

Prep time 25 mins. | Serves 4 1 1/2 pounds chicken breasts, pounded thin, cut into bite size pieces 2 eggs 2 tablespoons water 1/2 teaspoon coconut oil (may sub. olive oil) Chicken Breading 1 cup flour, 1 teaspoon garlic powder 2 tablespoons cornstarch, 1 teaspoon paprika 1 tablespoon ground ginger, 1/2 teaspoon pepper 1 teaspoon onion powder, 1/2 teaspoon salt

Honey Lemon Ginger Sauce* 3 cloves garlic, minced and 1 teaspoon cornstarch 2-3 teaspoons freshly grated ginger and sriracha (Asian hot chili sauce) to taste 1/2 cup honey and 3 tablespoons fresh lemon juice lemon juice from 1 lemon and 1 tablespoon rice wine vinegar Instructions:

1. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).

2. In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.

3. Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 3-5 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.

4. While the chicken is baking, heat 1/2 teaspoon coconut oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds, Add the remaining Honey Lemon Ginger Sauce ingredients EXCEPT for the sriracha and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 2 minutes). Taste and stir in sriracha if desired.**

5. In a large bowl, toss baked chicken with Honey Lemon Ginger Sauce using a spatula until evenly coated. It will seem like not enough sauce, but keep mixing until it covers all the chicken.

Lemon and Soy Flank Steak

Prep time 20 mins. | Serves 4 Ingredients: 1/4 cup extra-virgin olive oil 1/4 cup soy sauce or gluten free tamari sauce 1/4 cup fresh lemon juice (from 2 lemons) 2 tablespoons packed light-brown sugar 2 cloves garlic, smashed 1 1/2 pounds flank steak 1/2 bunch (about 2 ounces) arugula, leaves torn if large Coarse salt and freshly ground pepper Lemon wedges, for serving

Instructions:

1. Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).

2. Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.

3. Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.\ 4. Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with

salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.

Grilled halibut with lemon basil vinaigrette

Prep time 20 mins. | Serves 4 Ingredients: 2½ tablespoons fresh squeezed lemon juice 2 tablespoons olive oil (preferably extra-virgin) 2 garlic cloves, crushed ½ teaspoon grated lemon peel 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried 2 teaspoons drained capers 4 6-ounce halibut steaks (about ¾ inch thick)

Instructions:

1. Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)

2. Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side.

3. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

Baked lemon chicken

Prep time 15 mins. | Serves 4 Ingredients: 4 boneless skinless chicken breasts 3 tablespoons butter ⅓ cup chicken broth 4 tablespoons fresh lemon juice 1 tablespoon honey 2 teaspoons minced garlic 1 teaspoon Italian seasoning salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper) Optional: fresh rosemary and lemon slices for garnish

Instructions:

1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.

2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.

3. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.

4. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

5. Garnish with fresh rosemary and lemon slices if desired and serve.

Recipe by Tiffany’s Kitchen

Crispy lemon chicken pasta

Prep time 15 mins. | Serves: 3

Ingredients: 8 oz angel hair pasta 1 lb chicken breasts, pounded to about 1/2-inch thick 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic salt 1/4 cup flour 5 tablespoons butter, divided 3-4 cloves garlic, minced 1 cup heavy whipping cream 2 tablespoons lemon juice (about 1 lemon) zest of 1 lemon 1/2 cup grated parmesan cheese

Instructions:

1. Cook pasta according to package directions. Drain and set aside. Season chicken generously on both sides with salt, pepper, and garlic salt. Then dredge chicken in flour until coated on all sides.

2. Heat 2 tablespoons butter in a large skillet over medium to medium-high heat. When butter is hot and starts to turn brown, add the chicken and cook on each side, flipping once, until golden brown and chicken is cooked through, about 3-5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.

3. In the same skillet, add the remaining 4 tablespoons butter. When melted and foamy, add the garlic and stir until fragrant, about 30 seconds. Add the cream and bring to a simmer. Add the lemon juice and zest and whisk to combine. Add the parmesan cheese and whisk until smooth and melted.

4. Plate the pasta and top with chicken and sauce. Garnish with extra parmesan cheese and parsley if desired. Serve and enjoy!!

Recipe by Kevin and Amanda

Lemon Garlic Hummus

Prep time 5 mins. | Serves: 8 2 15-oz cans garbanzo beans ½ cup EVOO 3 tablespoon tahini 1 teaspoon sea salt 2 tablespoon garlic, minced 3 tablespoons lemon juice ¼ cup water For the basil topping ¼ cup olive oil ¼ cup fresh basil, chopped

Instructions: Place all ingredients in a large food processor. Then, mix until smooth. Set aside. Next place olive oil and fresh basil in a food processor or magic bullet and mix until the basil is finely chopped. Place hummus into a medium-size bowl, and pour on basil topping.

Lemon Scones

Prep: 15 min. | Bake: 20 min. | Serves: 10 2 cups all-purpose flour 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup cold butter 1/2 cup buttermilk 2 tablespoons grated lemon peel 3 tablespoons of lemon juice Additional sugar

Instructions:

1. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon peel, stirring just until mixed.

2. Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar.

3. Bake at 350° for 20-25 minutes or until edges are lightly browned. Yield: 10-12 scones.

Recipe from Tasteofhome.com

Key Lime Fudge

Prep: 10 min. | Cook: 10 min. | Serves: 10

One 5-ounce can evaporated milk 1 2/3 cups granulated white sugar 1/2 teaspoon salt 12 large marshmallows (halved) 2 cups white chocolate chips 1/4 cup grated lime zest (about 5 limes)

2 tablespoons Key lime juice (5 to 7 limes, juiced) Instructions:

1. Line an 8" x 8" square pan with aluminum foil; grease the foil with butter. 2. Combine the milk, sugar and salt in a large heavy saucepan over medium heat. Stir and bring to

a boil; boil 8 minutes, stirring constantly at a boil. 3. Remove the pan from heat. Add the marshmallows, chocolate, zest and juice, and stir until the

marshmallows and chocolate are melted and the mixture is smooth. 4. Scrape the fudge into the prepared pan. Tip the pan to make sure the fudge covers the bottom

evenly. 5. Cool completely, then cut into 1-inch squares.

Recipe from recipegirl.com

Lemon Crumb Muffins

Prep: 20 mins | Bake: 40 mins. | Serves: 40

6 cups all-purpose flour 4 cups white sugar 3/4 teaspoon baking soda 3/4 teaspoon salt 8 eggs 2 cups sour cream 2 cups butter, melted 3 tablespoons lemon zest 2 tablespoons lemon juice 3/4 cup all-purpose flour 3/4 cup white sugar 1/4 cup cubed cold butter

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.

2. Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined.

3. Pour batter into the prepared muffin cups, filling them 3/4 full.

4. Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture

until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.

5. Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.

Recipe from Allrecipes.com

Frozen Lemon Mousse

Prep Time: 1 hour | 7 mins. | Freeze 4 hours | Serves 6 8 to 10 lemons 2 cups sugar 8 large egg yolks 2 whole eggs 1 cup (2 sticks) unsalted butter, cut into pieces 1 1/2 cups plus 2 tablespoons heavy cream, chilled Candied Lemon Zest One 8-ounce container creme fraiche

Instructions:

1. Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup.

2. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan;

whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.

3. Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until

cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.

4. Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve

1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.

5. Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan.

Place in freezer on sheet until firm, at least 4 hours.

6. Drain candied lemon zest; reserve syrup.

7. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl.

8. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature.

9. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft

peaks form.

10. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.

Margarita Cake Prep Time: 10 min. | Bake: 1 hour | Serves: 12 1 (18.25 ounce) package orange cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs 1/2 cup vegetable oil 2/3 cup water 1/4 cup lemon juice 1/4 cup tequila 2 tablespoons triple sec liqueur 1 cup confectioners' sugar 1 tablespoon tequila 2 tablespoons triple sec liqueur 2 tablespoons lime juice

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.

3. Pour batter into prepared pan.

4. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of

the cake comes out clean.

5. Make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

6. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.

Recipe from Allrecipes.com

Lemon meringue martini

Prep Time: 5 Min | Makes One Serving 2 oz. limoncello liqueur 1 oz. UV Whipped Vodka ½ oz. fresh squeezed lemon juice ½ oz. fat-free half and half Graham Cracker Crumbs Instructions: 1. Mix all ingredients together in a martini shaker. 2. Add ice and shake. 3. Prepare graham cracker rim by rubbing the rim of a

martini glass with lemon juice or simple syrup, then dipping it in graham cracker crumbs.

4. Strain the martini into the prepared glass, being careful to avoid the graham cracker crumbs.

The Perfect Lemon Drop Martini

Prep Zest the rind of 1 lemon into ¼ Cup sugar - blend together and set aside Lemon Drop Martini 3 oz Chilled Citrus Vodka 1 oz Grand Marnier 1 tsp Sugar 1 lemon, juiced 1 oz Triple Sec 1 oz Sweet and Sour Lemon Drop Candies

Instructions: 1. Measure all of the ingredients (except the lemon drop candy) into an ice filled cocktail shaker 2. Rim your martini glass with a little fresh lemon juice, unless it's a chilled glass - then you don't need

the juice. 3. Press the rim of the martini glass into the lemon sugar to give it a delicious lemon sugar rim. 4. Add 1 lemon drop candy to each martini glass 5. Vigorously shake the cocktail shaker for a couple of minutes, you want this super chilled. Ice chips

will break off and you will see them in the glass once it's poured. That is perfection. 6. Pour into the glasses and enjoy.

Lemon Ginger Bourbon Fizz Prep Time: 5 Min | Makes Two Servings Ingredients 4 ounces bourbon (I used Makers 46) 2 tablespoons fresh lemon juice 4 ounces ginger beer (or ginger ale) 4 ounces chilled club soda Ice Fresh lemon wedges for garnish

Instructions:

1. Fill two glasses with ice. 2. In a shaker, combine the bourbon, lemon juice and some ice. 3. Divide the lemon/bourbon mixture between the two glasses. 4. Top the bourbon/lemon mixture with 2 ounces each of the ginger beer and club soda. Stir to

combine. 5. Garnish with a fresh wedge of lemon.

Rosemary and Gin Sparkling Lemonade

Prep Time: 5 Min | Makes Two Servings Ingredients For the Rosemary Simple Syrup: 1/4 cup minced rosemary 1/2 cup water 1/2 cup of sugar For the Cocktail: 1 and 1/2 oz Gin 3/4 oz rosemary syrup 3/4 oz fresh lemon juice (about 1/2 of a lemon, squeezed) Club Soda or Tonic Water To Garnish: Sprig of rosemary Lemon wedges

Instructions:

To Make the Rosemary Simple Syrup: Bring the water to a boil, add the sugar and rosemary and stir until the sugar is dissolved. Remove from heat and steep the mixture off heat for 45 minutes. Strain the syrup through a fine mesh strainer into a container. (Should be a light golden syrup). To Make the Cocktail: Fill glasses with ice. Add gin, lemon and rosemary simple syrup and stir. Top with club soda, stir briefly and garnish with a rosemary sprig and lemon wedge. Recipe from Creative Cullinary